A few weeks ago I received an email from a reporter at the Washington Post Express asking if I'd like to talk about brunch. Brunch is food. I love food. I love talking about food, so of course I said yes.
After our phone conversation, Katie Aberbach, the reporter, asked if it'd be ok for them to send over a photographer to take photos of my food and of me. Thus, last Sunday I cooked a few dishes, cleaned my apartment, bought flowers, got dressed up and made up and waited for Lawrence Luk to take my photos.
What you see below is a photo of my Mini Egg Frittatatas with Broccoli and Sundried Tomatoes on the cover of the Lookout section in Express and the article that mentions me and shows a few more photos of my food. If you are in DC area, pick up the free Express paper today! [Note: all the photos in the article are by Lawrence Luk. The photos of the recipe in this blog, are mine.]
And now, a recipe for Mini Egg Frittatas with Broccoli and Sundried Tomatoes
1 teaspoon oil from sundried tomatoes (or use olive oil)
1/2 cup separated broccoli florettes
1/2 shallot, thinly sliced
2 tablespoons chopped sundried tomatoes
2 tablespoons milk
Salt & pepper
2 ounces Pepper jack cheese, grated
2 teaspoons chopped dill
PAM oil spray
1. Preheat the oven to 450
2. In a skillet heat the oil. Add onions and broccoli and sauté for 4 minutes. Add sundried tomatoes.
3. Whisk together eggs, milk and season with salt & pepper. Mix in the cheese and dill.
4. Spray two mini ramekins with PAM. Add broccoli/shallots/sundried tomato mixture to each. Top off with the egg mixture.
5. Bake for 10-12 minutes.