Saturday mornings are sacred around here. As a textbook over-thinker and someone who has a hard time relaxing in the moment, Saturday mornings are my favorite time of week. Time feels differently, somehow. I can relax, be in the moment.
No alarms on Saturday morning, rather, no traditional alarms. Numi and his whacking tail takes care of that for us, and we make the walk up to Orpet park to throw the stick for him. A nice slow start, but then we're ready for...
French Press for coffee, where we always see someone we know - friends from work, school, around town, Westmont - it's great. We swing by the Genuine Bread stand, where Andrew sells us two loaves of bread - rosemary polenta with pumpkin seeds, and a killer multigrain seed. With coffee in hand, bread under our arms, and a blueberry goat cheese scone to share, we walk across the street to our favorite farmer's market.
After we have loaded up our bags with fruits and vegetables, we head home for my favorite meal - BRUNCH. Brunch is best, folks.
This Saturday we went for frittata and strawberries. Sweet and savory, in the sun, is exactly what we needed.
What is your favorite thing to do on the weekend? Any other brunch-lovers out there? What is your Saturday morning ritual?
The Santa Barbara farmer's market is one of my favorite places. Aside from the beautiful, organic, farm-fresh food, the farmer's market is the best place for people watching. All subgroups of the local SB landscape are reflected - you see buttoned up Montecito types picking out bunches of kale next to the hipster unicycle enthusiasts, local chefs with their restaurant carts next to families, street performers and craftsmen selling their wares next to Jug bands and balloon artists.
If you've read my recipes before, you know that I tend to improvise. And that I don't consistently measure out all ingredients. My motto: go with your gut!
White Cheddar and Rosemary Ham Frittata
3/4 cup Raw white cheddar, shredded (or more, depending on preference)
4 - 6 slices Rosemary Ham, chopped
3 x small Zucchini and/or Yellow Squash
1 x small Orange Bell Pepper, chopped
1/2 Yellow onion, chopped
2 x Golden Yukon potatoes, evenly sliced (using a mandoline is best here)
6 large organic eggs
Half & Half
Salt & White Pepper
Preheat oven to 425 degrees. Wash and slice potatoes. Toss lightly in olive oil, sprinkle with salt and pepper, and roast for 20 minutes, or until they are golden brown.
While the potatoes are roasting, chop and prep all other ingredients. Whisk eggs and a few splashes of half & half in a small bowl, set aside.
In a 10" cast iron skillet, sauté zucchini, peppers, and onion until slightly softened, about 5 minutes. Remove from heat, and set aside in a bowl.
When potatoes are done, layer them in the bottom of the cast iron skillet. Add sautéed veggies, chopped ham, and shredded cheese. Top with egg mixture. Sprinkle with salt and pepper.
Bake at 425 degrees for 15-20 minutes, or until the frittata is set.