Parsnip, Aged Cheddar and Chard Frittata

eggs-in-a-basket-styled-6845

Parsnip-frittata-veggies

“Count your age by friends, not years. Count your life by smiles, not tears.”
― John Lennon

I was looking at some material online and I came across this quote. It reminded me of this past few weeks and made me smile.

I have been having hard time, lately, and a few of my close friends and family have rallied around to help me through and make sure that I am okay. The great thing about friendship is that a good day with a close friend can have great healing powers.

I spent yesterday with a girlfriend helping her choose a dress for her son’s upcoming wedding. We wandered for hours from shop to shop looking for the exact style and colour. We found a wonderful gown for her to wear and then celebrated over a long lunch on a patio while watching the world go by.

My friend did not need me to help her find the perfect dress, but instead, she knew that having a project would stop me from feeling sorry for myself. I started my day with a mission of helping her. By focusing on someone else’s needs, I forgot my own troubles and had a fun day. It was about the friendship, not the shopping.

I know that keeping busy is good therapy. Whenever I am stressed, I throw myself into a project and the next thing I know is that I am content, again. Maybe it is that sense of accomplishment when you create something that you enjoy.

I also know that good friends are for a lifetime.

I cannot see all of my friends as often as I would like so I am hoping that each of them will make this recipe for their families and friends so we can all celebrate life together. I hope to hear the stories about how you chose to make it and how you enjoyed the flavours.

I am including all of my online friends in this invitation as well. The makes a wonderful brunch for a lazy Sunday either at home or at the cottage.

I hope you enjoy it!

Parsnip-Kale-Cheddar-Frittata

Parsnip, Aged Cheddar and Chard Frittata

Ingredients:

1 onion, finely diced
1 tbsp. (15 mL) olive oil
1 clove garlic, minced
1/2 cup chopped ham
2 parsnips, peeled and sliced into thin rounds
1 bunch of rainbow chard, drained well, leaves removed from stems and chopped
1 red pepper, finely diced
8 eggs
1 cup (250 mL) 18% cooking cream
2 tbsp. (30 mL) Dijon mustard
2 tbsp. (30 mL) fresh thyme, chopped
Salt and freshly ground pepper
3/4 cup (175 mL) Canadian Aged Cheddar, grated

Directions:

Preheat oven to 350°F (180°C).
In an oven-safe, non-stick pan over medium heat, sauté onion in olive oil until softened.
Add the ham, garlic and parsnips, and cook until parsnips soften.
Add the chopped chard leaves and red pepper. Stir to evenly combine and set aside.

Meanwhile, whisk eggs, cream, Dijon mustard and fresh herbs in a large bowl. Season with salt and pepper.
Lower the heat, pour egg mixture over vegetables and cook for a few minutes. Sprinkle Cheddar over the top and keep cooking on low heat until edges are just set.

Transfer to oven and cook until centre is set, about 10 minutes. Cool 10 minutes, invert onto serving platter and serve.

Cooks Note: You can omit the ham and make this a delicious vegetarian frittata.

Recipe adapted from http://www.dairygoodness.ca

Advertisements

Sausage and Broccolini Frittata

sausage-and-broccolini-fritatta-2_PMP2152

What is it about the cooler weather that makes us crave comfort food? I have worked so hard to get in shape for the past 2 years but this last month I have been craving all of the foods that are bad for me. I find myself dreaming of pumpkin pie smothered in whipped cream and heavy foods like burgers and fries. I am trying very hard to ignore my cravings and get back on track.

This weekend I plan to go ice skating in order to train for skating the Rideau Canal again this year. Being outdoors and having fun makes the long, cold winter much easier to live with.

When I am not out exercising I try to take some time to relax on weekends. Usually, I am cooking, reading, photographing, writing and spending time with my close friends and family.

I also love having Sunday Brunch. I love getting up out of bed a little later than usual and going out for eggs and lattes. I also love making brunch at home. It is a great way of entertaining friends without too much fuss.

Frittatas are always a hit at brunch and they are relatively easy to make. This one is light and fluffy yet still packed with the rich flavour of the sausage and cheese.

Sausage and Broccolini Frittata

Ingredients:

12 large eggs
½ cup whole milk
¾ cup grated cheddar, divided
Kosher salt and coarsely ground black pepper
2 tbsp. vegetable oil
½ medium onion, chopped
½ lbs. fresh Italian sausage links, casings removed
1 bunch broccolini, coarsely chopped

sauage-frattata_PMP2277

Directions:

Preheat broiler. Whisk eggs and milk in a medium bowl. Mix in ½ cup cheddar; season with salt and pepper and set aside.

Heat oil in a large skillet, preferably cast-iron, over medium heat. Add onion and sausage and cook, stirring occasionally, until onion is softened and sausage is brown, 6–8 minutes. Add broccolini; season with salt and pepper and cook, stirring occasionally, until tender, 8–10 minutes longer.

Reduce heat to low and pour reserved egg mixture over vegetables. Cook, shaking pan occasionally, until edges are just set, 10–12 minutes. Top frittata with remaining ¼ cup cheddar; broil until top is golden brown and center is set, about 4 minutes longer.

Cut frittata into wedges and serve warm or room temperature.

Recipe adapted from Bon Appetit Magazine-October 2013