Happy Wednesday, friends!
This past weekend, one of my closest girlfriends, Rachel, invited me over to her gorgeous apartment in Berkeley to make brunch. It was my first time seeing her bright, airy space and I absolutely loved it! It has tall ceilings, tons of natural light, hardwood floors, gorgeous built-in shelving and an updated kitchen. Needless to say, I’ll be popping over for many more brunches in the future!
We wanted to make something easy but healthy for brunch and decided on a delicious frittata with turkey sausage, mushroom and caramelized onions. We topped it with a bright parsley and dill salad with lemon juice and EVOO. The herb salad was the perfect fresh touch to the frittata and really brought the dish to life! We paired our meal with some lemon ginger kombucha (my fav) and called it a day!
We made the frittata without any dairy (we used almond milk and didn’t add any cheese), but this dish would be delicious with whole milk or half and half subbed out for the almond milk. It would also be amazing topped with goat cheese or laced with a yummy cheddar. Something great about frittatas is that you can really make them your own. If mushrooms, caramelized onions or turkey sausage aren’t your thing, you can easily sub them out with whatever you want! I love the idea of a caramelized onion + butternut squash version this time of year, or a cherry tomato + zucchini version in the summer months. You can also switch up the herbs in the herb salad on top. Basil and mint would be delicious too!
I love this type of get-together with a friend. It’s so much fun to catch up over a homemade meal and it’s a nice departure from the typical night out at a bar or restaurant (but don’t get me wrong – love that kind of thing too!). I hope this inspires you plan a fun afternoon of cooking a simple meal with a friend!
- FOR THE FRITTATA
- 1 medium yellow onion, sliced thinly
- 1 cup crimini mushrooms, sliced
- 1 link uncooked turkey sausage, casing removed
- 8 eggs
- ¼ cup unsweetened almond milk
- Salt and pepper to taste
- FOR THE HERB SALAD
- 1 bunch Italian parsley
- 1 bunch dill
- Juice and zest of 1 lemon
- Salt and pepper to taste
- FOR THE FRITTATA: Preheat the oven to 350 degrees F.
- In a medium skillet, heat 1 Tbsp of EVOO over medium heat. Add the thinly sliced onion and a pinch of salt. Allow the onions to cook until they begin to caramelize, about 10-12 minutes, stirring frequently to prevent burning. Once the onions are translucent and have begun to brown, remove them from the skillet and place on a plate to the side.
- Add another Tbsp of EVOO and the sliced mushrooms to the pan. Stir to coat with the oil and then add 2 Tbsp of water. Cook for about 5 minutes, until the mushrooms have softened and absorbed the water. Remove the mushrooms from the pan and place on the plate with the cooked onions.
- Add one final Tbsp of EVOO to the skillet and add the sausage, making sure to break it up into smaller pieces with your wooden spoon. Cook until the sausage is no longer pink and begins to brown. Remove the sausage from the pan and onto the plate with the cooked veggies.
- In a medium mixing bowl, whisk together the eggs, the almond milk and a pinch of salt and pepper until slightly frothy. Set aside.
- Coat the bottom of a medium cast iron skillet with EVOO and heat over a medium high flame for 5 minutes. Add in the cooked veggies and sausage and spread into an even layer. Pour the egg mixture over the meat and veggies and then transfer to the oven.
- Cook for 25-30 minutes, or until the frittata is just set in the center.
- FOR THE HERB SALAD: While the frittata is cooking, pick off the leaves of parsley and transfer to a medium bowl. Roughly chop the dill and add to the bowl.
- Add the lemon juice and zest, a drizzle of EVOO and salt + pepper to taste. Toss the salad until the herbs are evenly coated with the dressing.
- When the frittata comes out of the oven, allow it to cool for 5 minutes. Top it off with the fresh herb salad and enjoy!