Weekdays are busy, sometimes weekends can be even busier, but sometimes, they aren’t. Sometimes, we are graced with a quiet Sunday morning. Every once in a while, we are able to enjoy a hot cup of coffee and have a nice relaxing breakfast.
Thankfully, this Sunday was one of those Sundays, no commitments, just a quiet morning at home. I wanted to try my hand at making a frittata. Just the sound of the word “frittata” sounds fun and inviting. Frittata is an Italian word roughly translated to mean fried. It is basically a crustless, egg dish with meats and cheeses added.
Friday I combed through recipes (anticipating a quiet Sunday morning) searching for the perfect recipe, I came upon a Mexican recipe that sounded interesting and tasty. I love any type of Mexican food, so this particular recipe hit the spot. Saturday morning I went to the grocery store and purchased the items needed to make this scrumptious sounding dish.
The recipe called for chorizo, jalapeños, onion, chipotle powder, garlic, cilantro, potatoes, cotija and monterey jack cheeses, and of course eggs. As I prepared the ingredients for the sauté pan, the seeds from the jalapeños were a bit overwhelming, a moment of doubt entered my mind, will this be too spicy? I continued sautéing the ingredients and soon the entire kitchen filled with this wonderful aroma. Feeling more at ease about the spiciness, I was anxious to finish the recipe and eat it.
I am always amazed at the power of smell. Many times, the aroma of something can make you feel hungry when you really aren’t. However, I was now becoming hungry and could not wait to bite into the frittata.
The recipe lived up to everything I anticipated. The amount of spice was just perfect, the blend of cheeses were spot on, not to mention the nice brown crustiness around the edge of the frittata, which may look a bit overdone in the photograph, but in person it was absolutely perfect!
If you find yourself with a slow and lazy weekend or a quiet Sunday morning, try this easy and delicious dish. If Mexican food is not to your liking, there are many varieties you could try. It was a fairly simple dish to make, it didn’t take more than an hour from start to finish and the payoff was well worth the hour of time it took to prepare and make this frittata.
If you are wondering why suddenly, my blog and Instagram page are featuring more food than flowers, I am trying something new. I’m not exactly sure where it will lead, but for now, I have a new found interest in food photography. I hope you will continue to follow along.
As always, thank you for following and have a wonderful week ahead.
Copyright 2021 Debra Nancy photography
A visual storyteller. I use flowers, tea cups, cake plates and various props to tell still life stories. I grew up in the city, but I have lived in the suburbs for over 30 years. Living close to the beach and a local small village has given me the opportunity to tell my story through photographs.