Every once in a while one of those perfect Sunday mornings comes along where it feels wrong not to celebrate the loveliness of a day that is put in our weeks specifically for relaxation purposes. Recently, my Sundays have been deliciously lazy and this past Sunday was no exception; thus, it was time to whip up a brunch and a cocktail or two in honor of everyone’s third favorite day of the week -- let’s be honest: Friday takes the cake and Saturday follows quickly thereafter.
As this particular Sunday brunch was utterly impromptu, I looked to the ingredients I had on-hand to provide some inspiration. Examining my options, I decided that I would make an avocado, pea shoot, and portobello frittata with a habanero-chevre crema. This whipped-up-in-a-Sunday-brunch-pinch frittata turned out to be a rich, healthy, and delectable way to kick-off a day of complete and total relaxation.
Avocado, Pea Shoot, and Portobello Frittata w/ Habanero-Chevre Crema (Serves 6)
Confessions of a Foodie Recipe
1 tbsp olive oil
1 large portobello mushroom cap, thinly sliced
1 cup pea shoots
1 cup shredded mozzarella
½ cup avocado, diced
2 oz chevre
2 tsp habanero pepper sauce (I used Co-op Habanero Sauce http://www.coopimage.org/hotsauce.html)
Sea salt and freshly ground black pepper
1. Heat olive oil in a nonstick skillet over medium-high heat. Add portobello slices and pea shoots and cook until tender (3-5 minutes).
2. In a bowl whisk eggs, sea salt, and black pepper. Stir in mozzarella.
3. Pour egg mixture over cooked portobello and pea shoots in skillet and reduce heat to medium. Distribute avocado pieces evenly among top of frittata mixture.
4. Cover frittata. Occasionally, lift sides of frittata with a spatula and tip skillet to let uncooked egg sift to the bottom of the pan. Cook frittata thoroughly (approximately 20 minutes).
5. As frittata is cooking, blend chevre and habanero sauce in a food processor until smooth.
6. Slice frittata and serve immediately with a dollop of chevre-habanero crema on top.
Whether it's freshly-squeezed orange juice, French-press coffee, a zippy bloody mary, or a tangy mimosa, no Sunday brunch is complete without a bit of sass-in-a-glass. Thus, I sought to intensify the blissfulness of this meal by remixing the mimosa. Having Trader Joe's Mango Smoothie and some tasty Cava on-hand, I mixed the two to create an updated version of a timeless favorite. The combination creates a flavor that is a brighter, richer, and smoother version of its original variation.
Mango Mimosas (Serves 1)
4 oz Cava
2 oz Mango smoothie