Brunch With Friends: Frittata
I'm going to tell you a secret. I'm not a good friend. I am horribly inept when it comes to keeping in touch. It's not that I don't want to, but it is that I just can't seem to muster the willpower and take the necessary steps to make it happen.
For instance, I will assume that if I haven't heard from you, you're just too busy to deal with me. This isn't a bad thing. Half the time I don't call because I'm too busy myself, and so I recognize that it gets harder as life takes over. Still, that motivation to call and say, "Hey, how have you been? I need to chat. Let's get together," it just doesn't come naturally.
Really, this is a sad problem to have because the rare instances when I do drag myself away for some adult time, sitting together without the kids surrounding me, without deadlines looming and piles of work waiting for me on the desk and the screen, well, I rather enjoy myself. In fact, what usually happens is I've spent so much time working and talking to myself or just my kids that in the presence of another adult, I start unloading. My mouth keeps moving, likely aided by some beverage on the bar in front of me, and I can't stop. It's like I am longing for human contact, to be a part of something, to have someone else hear me, when I spend so much time not doing that very same thing.
This screams of the need to connect. So, do yourself a favor. Plan a brunch. Dinners can be hard to arrange, but a weekend brunch can usually be freed up a bit easier. Take some time to reenter the adult world, and breathe. Sip your mimosa slowly. Listen to your friends. Tell your story.
Potato and Spinach Frittata
1 pound Yukon gold potatoes
4 tablespoons olive oil
1/4 cup diced spring onions
3 cloves garlic, minced
6 ounces fresh spinach
1 tablespoon olive oil
1/2 cup cottage cheese
7 large eggs
1/2 teaspoon kosher salt
Pepper to taste
2 tablespoons fresh chives, chopped finely
Crème fraîche for topping if desired
Preheat oven to 425º F. Slice the potatoes into ¼" slices and lay flat on a parchment-lined baking sheet. Brush lightly with olive oil and bake for 10 minutes or until they are cooked through.
In a medium bowl, beat together cottage cheese, eggs, salt and pepper. In a large skillet, heat one tablespoon of olive oil over medium-high heat. Add in chopped spring onions and sauté for 2-3 minutes until tender. Stir in garlic and baby spinach and continue to cook until spinach wilts, 1-2 minutes more. Lay the roasted potato slices over the spinach.
Pour egg and cottage cheese mixture over the potatoes and spinach. Cover and cook 8 minutes until eggs are nearly set. Remove lid and place under broiler for about 5 minutes, or until the top begins to brown.
Remove from oven and immediately top with chives and crème fraîche. Slice into wedges and serve warm.
Speaking of listening to friends and swapping stories -- don't miss a new episode of Lifetime TV's "The Conversation with Amanda de Cadenet"a refreshing, candid and intimate take on celebrity interviews. Thursdays at 11/10c.