Today’s recipe is not only my favorite things to make for breakfast, but also has a background that starts with where I work: Starbucks.
When people ask me how I like working at Starbucks, I always tell them the same three things: it can be super stressful, but has great benefits and amazing coworkers. In the year that I’ve been a partner, I’ve really come to consider them my family-away-from-home. While we are a very diverse bunch (in our small staff alone we have a veteran, an actor, a recording artist, a photographer, a stand up comedian, a future therapist, a motor oil/lube rep, two mission-going hipster Christians, two music educators, etc), we have one thing in common: we all love food and drink.
Generally, this manifests itself in coffee tastings or sharing pictures of our food, but the other day four of us gathered outside Joseph (my shift manager)’s apartment off the town square and walked the farmers market together to find food for a Saturday Market Brunch. Together, we walked through the booths, greeted regular Starbucks costumers as we met them, split peach baskets, and helped each other find deals. Then, we walked to the local grocer to grab some additional ingredients before heading back to the apartment to take turns putting our produce to the test while drinking coffee and playing with Joseph’s kitten, Una.
Some people dream of winning a million dollars… I dream of experiences like this.
Joseph, who is not only my shift manager but also a jack of all spades (I don’t think there’s anything he can’t do), took fresh super-healthy raison bread from the bread vendor and whipped up some French toast using orange juice and cinnamon and who knows what all else.
Bri, whose many talents include being a fantastic photographer, threw together some fried green tomatoes (YES!) using a cornmeal and New Orleans seasoning that I WILL be looking into soon.
And Myriah, who is featured above as a hand model for this pour over cup of Ethiopian coffee, sliced up some of her fresh peaches to round out the meal. I want to note here that Myriah was one of the very first people to make me feel welcome when I started to work at Starbucks; if there is anyone more suited to contributing peaches to a brunch, it would be her… ‘cause she’s a peach! 😉
Myself? I made this frittata. I had actually made one the week before and got such an overwhelming response to it when I posted it on instagram that I thought I’d share it with these fine people… and I’m glad I did! I always forget how fantastic it feels to be able to share my “creations” with other people!
This frittata though… I honestly don’t think I’ll ever order or make an omelet again if a frittata is a option! Simple, quick, delicious, versatile, and healthy are all pretty good key words for this meal. You can eat it hot, you can eat it cold, you can have it as a main dish or a side, or even between two slices of bread as a sandwich. Have I mentioned I’m in love with this?
- 4 large basil leaves, chopped
- a cup of cherry tomatoes, halved
- 1 small zucchini, quartered
- 6 eggs
- ¼ to a ⅓ cup Parmesan Cheese, grated
- salt and pepper (to taste)
- In a small bowl, whip the eggs, basil, salt and pepper, and Parmesan together. Set aside. Preheat the boiler.
- Saute the zucchini in olive oil in the skillet.
- Add the cherry tomatoes for a minute.
- Pour in the egg mixture. Gently stir it (as if you were making an omelette). Once the bottom begins to set, stick it under the broiler, making sure that the top of the skillet is 4-6 inches away from the heat source.
- Once the top begins to color (about 4 minutes), pull it out! Let it sit for a few minutes to continue cooking. You can serve it straight from the iron skillet, or you can use a small spatula to slide it out and onto a plate.
Poco a poco
Gather your ingredients up and chop the basil, quarter the small zucchini, and half the tomatoes.
Sauté the zucchini in olive oil, and add the tomatoes for just a minute — you don’t want them to get too hot and have their guts go spilling out!
Slowly pour in the eggs mixture and gently stir it in order to incorporate all the ingredients. Try to touch the eggs as little as possible — you just want to get the baking process started, not make scrambled eggs! Once the bottom has “set” (similar to an omelette), put it in the oven about 4-6 inches from the broiler. *Note: do not get any closer than 4 inches or else the top will bake/burn before the insides are done!
I like my frittatas to be nice and golden on top, but that’s a personal choice! If for some reason you find that your frittata didn’t get completely cooked (you probably had it too close to the broiler…), just cook it on an eye at a medium temperature for a minute or two.
“With a little help from my friends,” because nothing makes a meal sweater than sharing it with others.