Sausage, Spinach, Wild Mushroom & Cheese Frittata

In honor of Easter Weekend I want to share the perfect frittata. So gather your friends and family around you and whip us this tasty treat.

Sausage, Spinach, Wild Mushroom & Cheese Frittata

Ingredients:

8 eggs

Kosher salt and freshly ground pepper, to taste

6 oz. white cheddar cheese, cut into 1/4-inch dice

1 tsp. plus 2 Tbs. olive oil

1/2 lb. mild Italian sausage, casings removed

3/4 lb. assorted wild mushrooms, cleaned, trimmed and cut into 1- to 2-inch pieces

1 bunch Swiss chard, about 3/4 lb., stems removed and leaves cut into 1-inch strips

 

Directions:

In a bowl, whisk together the eggs, salt and pepper. Fold in the cheese. Set aside.

In the deep half of a frittata pan over medium-high heat, warm 1 tsp. of the olive oil. Add the sausage and cook, crumbling with a wooden spoon, until well browned, 8 to 10 minutes. Drain the sausage on paper towels, then transfer to another bowl.

In the same pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the mushrooms and cook, stirring occasionally, until browned and tender, 8 to 10 minutes. Season with salt and pepper. Transfer to the bowl with the sausage.

In the same pan over medium heat, warm 1 tsp. of the olive oil. Add half of the Spinach and cook, stirring occasionally, until wilted, about 2 minutes. Season with salt and pepper. Transfer to a bowl. Repeat with 1 tsp. of the olive oil and the remaining Spinach.

Return the rest of Spinach, the sausage and the mushrooms to the pan and heat over medium heat for 1 minute. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 2 minutes. Continue cooking until the eggs begin to set, 4 to 6 minutes more.

Lightly brush the shallow pan with the remaining 1 tsp. olive oil and heat over medium heat. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, about 6 minutes. (Note: If you do not have a frittata pan heat your oven to 350 degrees fahrenheit after the the eggs have set place the pan in the oven for 7-14 minutes until a nice brown crust over top the frittata.)

Gently shake the pan to loosen the frittata and slide it onto a serving plate. Serves 8.

Boozy Brunch: Mimosa’s and Panini’s

 

As we all know, there are few things that a twenty-something loves more than a boozy brunch on the weekends. Let’s be honest, if we could do boozy brunch every day of the week, we would. A lot of the fun is the bottomless drinks, and the atmosphere – but occasionally a weekend brunch in the comfort of your own home does just the trick. You can have as many mimosas as you like, you don’t have to drive, take public transport, or hail a cab, and you have full creative power over the menu.

In the spirit of boozy brunch weekends we are bringing you an easy, tasty recipe for a panini and mimosa – go forth and enjoy it!

 

BRUNCH STEAK AND EGG PANINIS AND MIMOSAS

Steak Panini Grocery List: Serves 6

• 2 rib-eye steaks, each about 12 oz.
• Salt and freshly ground pepper, to taste
• 6 eggs
• 1/4 cup milk
• 1 Tbs. chopped fresh flat-leaf parsley
• 1 Tbs. chopped fresh chives
• 6 Tbs. (3/4 stick) unsalted butter, melted
• 12 slices sourdough bread, each about 1/2 inch thick
• 6 slices cheddar cheese
• Hot sauce for serving (optional)

 

Directions:

• Preheat an electric panini press to high (400°F) according to the manufacturer’s instructions.
• Season the steaks with salt and pepper. Place the steaks on the panini press.
• Close the lid and cook for 3 to 5 minutes for medium-rare, or until done to your liking.
• Transfer the steaks to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes.
• Cut the steaks into strips 1/4 inch wide.
• In a bowl, whisk together the eggs, milk, parsley, chives, salt and pepper.
• In a nonstick fry pan over medium heat, warm 2 Tbs. of the melted butter.
• Add the egg mixture and, using a silicone spatula, stir frequently until soft curds form, 3 to 4 minutes.
• Remove the scrambled eggs from the heat.
• Reduce the heat on the panini press to medium (350°F).
• Brush one side of each bread slice with the remaining 4 Tbs. melted butter.
• Lay 6 slices, buttered side down, on a work surface, and arrange 3 or 4 steak slices on each one.
• Top each with 1/4 cup scrambled eggs and 1 cheese slice.
• Top with another bread slice, buttered side up.
• Place 2 sandwiches on the panini press and close the lid. Cook until the sandwiches are nicely grill-marked and the cheese has melted, about 3 minutes. Repeat with the remaining sandwiches.
• Serve with hot sauce. (optional)

 

MIMOSA

Mimosa’s are a great staple drink to have in your back pocket for brunches. They are simple, and the perfect ratio of champagne to juice can not be beaten. Especially now that spring has arrived this cocktail has taken its rightful place at my brunch table.

Ingredients:

• Champagne
• Fruit Juice (I prefer Orange, although feel free to choose your favorite citrus juice)
• Frozen Berries, Slice of Orange (optional)

 

Directions:

• Take out 6 Champagne flutes
• Rinse them with water and place in the freezer to chill
• Remove flutes from freezer, and drop some fresh berries of your choice
• Fill the flutes half way with Champagne
• Fill the rest of the glass with your juice of choice
• Add a slice of Orange
• Enjoy

 

Invite some friends over for a boozy brunch and get to snacking, you deserve it.

Wait, why can’t we do that?

Have you ever asked a friend to go to the bar on a Friday night, and been met with a resounding no? This is something that I have heard along with the argument that we did that in college, but can’t really do that anymore. This is usually followed by: “Man I wish we could still do that.” … Well, why can’t we?

I’m not going to stop having fun just because I’m not in college anymore. Yes, it may mean that I can’t go out on a Tuesday night, but it doesn’t mean that I can’t go out to bars on the weekends, stay out a little late and have a good time. We just graduated from college, we didn’t move into a retirement home. We are only 23 years old! The end of college is a huge transition, but we can’t let it become bigger than ourselves. We have to take control, just as we did in college.

As I have gotten older and heard stories parents and their friends, I know they didn’t completely shut down after college and neither should we. As I like to say, we are still full of energy and can still “hang.” Obviously, we need to maintain a level of maturity, but we are still far from figuring everything out and like in college, we need to enjoy the ride because it doesn’t end when you walk across that stage.

I think people have this mentality because they have unrealistic expectations of adult life. It’s as if they equate leaving college to getting 20 years older instantly. I don’t know about you, but I don’t want to fast forward. This stage of my life is riddled with more excitement and uncertainty than the last four years and I love it. The adventure is fun. I can’t understand those people who feel like they have to put it in neutral after college. Now, more than ever before, is the time to shift it into gear and take advantage of everything that is in front of us.

In college, you’re the most open to new experiences, more forward thinking and constantly learning. My challenge to you is to do make time to do something that you would consider “only something you would have done in college,” as long as it’s within reason. This especially applies to people living in a new city. Go out this weekend, do something with friends, let loose, meet new people. College is only the end if you see it that way.