After our phone conversation, Katie Aberbach, the reporter, asked if it'd be ok for them to send over a photographer to take photos of my food and of me. Thus, last Sunday I cooked a few dishes, cleaned my apartment, bought flowers, got dressed up and made up and waited for Lawrence Luk to take my photos.
What you see below is a photo of my Mini Egg Frittatatas with Broccoli and Sundried Tomatoes on the cover of the Lookout section in Express and the article that mentions me and shows a few more photos of my food. If you are in DC area, pick up the free Express paper today! [Note: all the photos in the article are by Lawrence Luk. The photos of the recipe in this blog, are mine.]
You can read the article here.
And now, a recipe for Mini Egg Frittatas with Broccoli and Sundried Tomatoes
Ingredients
1 teaspoon oil from sundried tomatoes (or use olive oil)
1/2 cup separated broccoli florettes
1/2 shallot, thinly sliced
2 tablespoons chopped sundried tomatoes
3 eggs
2 tablespoons milk
Salt & pepper
2 ounces Pepper jack cheese, grated
2 teaspoons chopped dill
PAM oil spray
Directions
1. Preheat the oven to 450
2. In a skillet heat the oil. Add onions and broccoli and sauté for 4 minutes. Add sundried tomatoes.
3. Whisk together eggs, milk and season with salt & pepper. Mix in the cheese and dill.
4. Spray two mini ramekins with PAM. Add broccoli/shallots/sundried tomato mixture to each. Top off with the egg mixture.
5. Bake for 10-12 minutes.
These are adorable, and they look delicious. Definitely cut out your bit in the Express and frame it for your family :)
ReplyDeleteI read this this morning and recognized your blog! It was so exciting! I may have to make that frittata soon, too!
ReplyDeleteCongrats on a feature! These mini frittatas look so pretty and delicious!
ReplyDeletethese look so yummy! how filling are they exactly? the little pots look so tiny! could you cook these in muffin tins? (with or without a dough-crust?)
ReplyDeleteCongrats again on the feature- your photos look great as usual!!
ReplyDeleteI freaking love your little coquettes. So cute and of course congrats on the feature and the fritatta looks great!!
ReplyDeleteOlga, this is awesome! I'm sorry I can't get my hands on a hard copy of Express but this is great!!
ReplyDeleteLOVE your pot!!!!!!!!! This is a fabulous dish! what fine inspiration!
ReplyDeletewow--congrats on your fame and awesome creation! sun-dried tomatoes are simply magical. :)
ReplyDeleteThis is wonderful! Congrats!!
ReplyDeleteThis blend of ingredients and a mini meal to boot! A filling breakfast so maybe I can give myself a break in the kitchen around lunch time...sounds perfect to me!
ReplyDeleteOlga...I may not know you...but I hear congratulations are in order;o) All the very best!
Flavourful wishes, Claudia
congratulations on making the paper!! what a great article and what a wonderful recipe!
ReplyDeleteI hope mine would be as beautiful as yours! This is definitely a nice recipe.
ReplyDeleteI gotta make these! And I have some mini pans like that. Congrats on the artical!
ReplyDeleteI love these! Congrats on the spread!
ReplyDeletesounds so scrumptious and healthy
ReplyDelete