i hope everyone is making good use of their time at home so far this week. given that most of us are shelter-in-place, yesterday, i gave you a tour of my home. we’ve been busy with household chores and keeping each other company. we had a game night and caught up on some favorite TV shows. the schools being closed had kids outside riding bikes, taking walks, and playing jump rope. my neighbors were out taking evening walks and enjoying the warm evening. perhaps, this shelter-in-place situation will give us a much-needed chance to reconnect with the outdoors and fresh air as spring begins. it also gives us time to catch up with friends and family and to share a family meal during difficult times. this week’s recipe is a delicious spring vegetable frittata with goat cheese and prosciutto. all of my kiddos are here in Athens, so we are enjoying being able to spend time together during this difficult time.
today’s outfit is all about spring! bold, saturated hues of lavender and carnation pink stripes really amp up this spring color combo – a fun take on the usual pastels. my suede d’orsay flats go perfectly with the pink in my sweater, and the outfit is kept casual with light rinse girlfriend jeans. it just so happened that my sweater colors matched the roses on my table to a T! how about that coincidence!
miss ollie was content to nibble on the tiny tea rose petals.
frittatas are the greatest meal to put together with leftovers, in my opinion. they’re like pizza; you can throw in anything you like. this recipe provided is a good one follow, or you can just stick to the ratios lined out in this link: frittata ratios.
for our frittata today i went with the ratios mentioned above, and i got creative with what i had in the fridge. i sauteed asparagus, mushrooms, and half a package of prosciutto. i like to saute some of the prosciutto to get a bacon-like crunch on the edges.
i whisked together my eggs with ⅓ cup heavy cream. then, as with the beauty of one-pan cooking, i added a little more olive oil to coat the pan just before i added my eggs to my saute mixture. then, i topped with dollops of goat cheese and popped the whole oven-safe pan into a 375 degree oven for about 18 minutes.
while my frittata was baking, i mixed some arugula with the remaining packet of prosciutto, which i tore into bite-size strips. toss this together with oil and apple cider vinegar, add some sea salt and fresh cracked pepper. this salad tops my frittata.
mimosas are pretty standard brunch fare, and this time, i decided to go with some fresh-pressed juice blends. i think it adds a special flair to the typical mimosa. two of the juices had a blood orange juice base, which works well with the bubbly.
for a mimosa, pour your champagne to fill your glass two thirds full, then top with one third juice of your liking. for an easy non-alcoholic version, go with sparkling water instead of the champagne. i think the special juices make the mocktail version a little more special too!
well, that’s a wrap for this week’s friday’s with oscar. i hope you take inspiration from my ootd and venture into wearing bold tones of your favorite spring colors. i also hope you try a frittata with leftovers from your fridge – get creative and be sure to let me know what you try! remember this time at home is a perfect way to reconnect with family and friends. social distancing doesn’t mean disconnection. oscar, ollie and i wish each of you a peaceful weekend.