Although I was away from home, my work week this week was super fun! I had to go to Vegas… I know, I know, Vegas to me is repulsive, but we made it fun with an amazing dinner at Thomas Keller’s Bouchon. Thomas Keller is most notable for his Michelin starred restaurant The French Laundry in Yountville, which is in the Napa Valley. Bouchon is less formal and is all French bistro food. He has locations in Vegas, LA, and Yountville so if there is one by you and you haven’t been, do it. Its so great that everyone I work with is as passionate and as adventurous with food as I am. We ordered unusual dishes like roasted bone marrow, country style pâté , and cod brandade and everyone partook and enjoyed it. For the main course I had braised short ribs and everyone else had amazing steaks. The desserts were also amazing! We had crème brulee, pot de crème, and something else that I just can’t remember. I blame it on the wine:) After this experience and hearing my boyfriend Anthony Bourdain coin The French Laundry as the “best restaurant in the world,” I need to make it a point this year to have that experience and am so ashamed that having lived in San Francisco that I have not yet. Some foodie I am, eh?
As usual, it is great to be home with my babies, so I put together this frittata for Mikey this morning with what we had. Some of the tastiest things I have made have come out of just getting creative with ingredients that are lying around the kitchen. It was really good and super quick and easy! My best friend in the whole world, Jeffy will be here next weekend to help me accept the fact that I am turning 35. I cannot wait to see him. When we are together, all we do is eat, drink, and act like we are 12. I think I will make this for him. Hope you all have a lovely weekend!
Easy Potato and Tomato Frittata…
- 6 eggs
- 1 cup milk or cream
- handful chopped basil
- 1 Tbs. fresh chopped thyme
- 1 tsp. red pepper flakes
- 3/4 cup shaved good parmesan
- 1 Tbs. olive oil
- 1 small yellow onion diced
- 3 large cloves garlic, minced
- 10-12 baby Dutch yellow potatoes thinly sliced (the tiny ones)
- 1 cup tinned crushed tomatoes
- salt and pepper
Preheat over to 375. In a large oven proof skillet, heat olive oil and sautee onions, garlic, and potatoes until onions are translucent and potatoes are almost cooked through seasoning appropriately.
In a large bowl, beat eggs, cream, red pepper flakes, salt, and pepper together until well combined. Add in herbs and cheese. Set aside.
Once potatoes are cooked through, stir in tomatoes until heated through. Spread potato mixture evenly across pan and pour in egg mixture. Cook over medium to low heat until eggs start to set. Finish off in oven for about 15 minutes until eggs are cooked through and top browns. Loosen sides of frittata with a rubber spatula and turn onto a serving platter or a cutting board. Let cool for a few minutes, slice, and serve alone or with a simple green salad. We also like to nibble on this at room temperature throughout the day:)