How was everyone's Memorial Day weekend?
Mine was great! Yesterday, I went to Coney Island beach with my friend, and boy, was it a sight to behold! There were so. many. people! Like, THOUSANDS!! A great way to spend Memorial Day.
What did you do?
So last month, I was lucky enough to fly home to Cincinnati to celebrate the spring birthdays in my family! It was so wonderful to see my family and my little niece. :) She's growing up so fast! I love being an aunt:)
Kisses for Grandma and a straight arm for Auntie C:) haha
On Sunday morning, we had a big birthday brunch. One of my sister-in-laws is also gluten free, so we got a beautiful GF cake from a local bakery. And it was GOOD. And it was heavy...as in...it weighed A TON! I mean, look at that frosting!
Check out my dad's piece of cake....it was bigger than my head! haha :) Also -- check out my dog in the upper left corner of the photo...Roxy is such a little beggar!
We had quite the spread of deliciousness. I made my crowd pleasing guacamole. Every time there's a get together, I'm always asked to make it...it's THAT good! So we had that with veggie dippers.
We also had a marvelous fruit salad, and my mom's cheesy mexican egg bake.
My favorite part was our mimosa bar! We had bubbly with fresh squeezed orange juice, mango juice, and pomegranate juice. I may or may not have sampled all three!! :D
I contributed a delicious and healthy Gluten Free frittata! It had spinach, onions, and mushrooms. It's not vegan of course, but it was delicious and SCD legal.
Here's how you make it: (Serves 8)
6 egg whites2 cups baby spinach, chopped
1 carton button mushrooms, sliced
1/2 onion, diced
1/4 cup real (aka from a block) pecorino romano cheese - grated (optional! Omit for Dairy Free. However, it is SCD legal)
3 Tbsp real (aka, not from the green can) parmesan cheese, grated (optional! Omit for Dairy Free. However, it is SCD legal)
1/2 tsp salt
Preheat oven to 350 degrees.
Chop all your veggies. In a large frying pan, sauté your onion over medium heat in 1 tsp EVOO, pinch of salt and pepper, until soft, about 5 minutes. Stir in your baby spinach to wilt. Transfer the onion and spinach to a plate and set aside. Add another tsp EVOO to the pan and brown your mushrooms by placing them in a single layer. Let them cook, untouched, for about 3 minutes. Flip each mushroom, and let the other side brown for another 2 minutes. Once brown, remove from heat and set aside.
Meanwhile, whisk the eggs, egg whites, salt and pepper together in a large mixing bowl.
Stir in the pecorino romano cheese, if using. Then, stir in the vegetable mixture.
Spray your largest non-stick, oven-safe skillet with cooking spray and add 2 tsp EVOO. Pour in your egg mixture. Place on the stove over medium-high heat, untouched, for about 4 minutes, until the bottom starts to set. Then, transfer to the oven, and let it cook for about 15-20 minutes, until cooked through.
When you take it out of the oven, immediately sprinkle with the parmesan cheese, if using.
How delicious was this frittata!?! It was savory and creamy, and beautifully hearty, yet light and healthy!
It looks beautiful with all the green from the spinach, and the golden brown mushrooms.
And it was so yummy! The mushrooms were chewy and earthy, while the spinach was fresh and springy. You felt like you were indulging in something decadent...however, it's secretly healthy!
The additional egg whites gave it a wonderful texture as well. They made it puff up in the oven, almost like a souffle. It deflated once we took it out, but it kept the light and fluffy texture.
What's your favorite brunch dish?
This week is going to be an exciting one! I just now am getting back from an audition. I've got another audition tomorrow, and then Thursday I'm shooting a commercial!
I've got another delicious recipe coming up later this week!
See you then!