treasure hunting & a frittata


There are those shops and restaurants that inspire — the small independent shops where the shop owners recognize your kids and are as happy see you as you are to see them. They are the shops that you could move into on the spot, that has a collection of items that you could have sworn the owners were shopping just for you. And then there are the restaurants — the ones that upon opening transforms a city block. They have the perfect amount of food selection on the menu, the music is never to loud and food is fresh and good. These are the shops and restaurants that when you are having a bad day, they seem to turn your mood around. We have a few of those shops close to home — which make the weekends just a little more sweeter.

On this particular day we all headed out to brunch here and then hit up some of our favorite shops in Philly. The next day while going through our findings, I remembered that my friend dropped off a dozen of her eggs from the chickens that she raises. Inspired by an omelet that I had at brunch the day before, I decided to try and turn that omelet into a frittata.

I need to mention that the photograph of the vintage bottles were taken with my
iPhone and then processed via instagram by my 8 year old daughter, Ruby.

mushroom, caramelized onion & roasted tomato frittata

what you will need:
1 yellow onion halved and thinly sliced
1 tbs of olive oil
1 tbs of unsalted butter
8 oz mushrooms sliced thin – medium
1 pint of cherry tomatoes
10 eggs
1 cup of Swiss or Gruyere cheese
salt and pepper to taste
avocado and salsa (optional)

Pre-heat oven to 400F

On low – medium heat, melt the olive oil and butter an 8-12in oven proof skillet.
Add the onions and a dash of salt cook on low heat, stirring frequently until onions are caramelize about 25-30 min. If you don’t have that much time, you can cook the onions until they are lightly browned about 10 minutes.

When the onions about 5 minutes from being done, add the mushrooms. Cook onions and mushrooms together for 3-5 minutes.

While onions are cooking, in a medium bowl, toss the cherry tomatoes in a dash of olive oil and salt. Place them on a baking sheet and roast them in the oven for about 10 minutes.

Meanwhile, whisk the eggs in a large bowl, add the cheese and a dash of salt and pepper.

Pour the egg and cheese mixture over the mushrooms and onions letting the eggs set slightly, then add the roasted cherry tomatoes.

Bake for about 10 minutes until eggs are set and no longer runny. Remove from oven cut in wedges and serve from the pan. You can top sliced frittata with sliced avocado and salsa.

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