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Publicity & Mini Egg Frittatas with Broccoli and Sundried Tomatoes

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.]

You can read the article here.

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
3 eggs
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.


Capitol to Capital said...

These are adorable, and they look delicious. Definitely cut out your bit in the Express and frame it for your family :)

Suzanne said...

I read this this morning and recognized your blog! It was so exciting! I may have to make that frittata soon, too!

Anonymous said...

Congrats on a feature! These mini frittatas look so pretty and delicious!

nicole said...

these look so yummy! how filling are they exactly? the little pots look so tiny! could you cook these in muffin tins? (with or without a dough-crust?)

K said...

Congrats again on the feature- your photos look great as usual!!

Esi said...

I freaking love your little coquettes. So cute and of course congrats on the feature and the fritatta looks great!!

Unknown said...

Olga, this is awesome! I'm sorry I can't get my hands on a hard copy of Express but this is great!!

Jennifer said...

LOVE your pot!!!!!!!!! This is a fabulous dish! what fine inspiration!

grace said...

wow--congrats on your fame and awesome creation! sun-dried tomatoes are simply magical. :)

Veggie Belly said...

This is wonderful! Congrats!!

FOODESSA said...

This blend of ingredients and a mini meal to boot! A filling breakfast so maybe I can give myself a break in the kitchen around lunch time...sounds perfect to me!
Olga...I may not know you...but I hear congratulations are in order;o) All the very best!
Flavourful wishes, Claudia

Chef Dennis Littley said...

congratulations on making the paper!! what a great article and what a wonderful recipe!

dining room table said...

I hope mine would be as beautiful as yours! This is definitely a nice recipe.

Megan said...

I gotta make these! And I have some mini pans like that. Congrats on the artical!

Zoe said...

I love these! Congrats on the spread!

Sandy Kessler said...

sounds so scrumptious and healthy