I’m loving these mini frittatas for a quick, lazy weekend breakfast. I tried these for the first time yesterday morning and they are quickly becoming my new breakfast favorite. They are super versatile because you can essentially change up the ingredients for an entirely different variation and they are the perfect size. I prepared all of my ingredients: I decided on baby heirloom tomatoes with basil & fresh mozzarella and topped them off with some freshly grated parmigiano reggiano. These frittatas were bursting with flavor and were an instant hit. I hope you enjoy them.
~medieval doorway at the cloisters~
I don’t know about you, but Summer activities are definitely in full swing over here. I’ve been all about mini outings as of late. A few highlights so far have been a day trip with the gals to East Hampton and Montauk, a trip to the Cloisters
, and a trip to the Brooklyn Botanic Garden
. Here are a few of pics of what my last few weekends have looked like. I hope these pictures inspire a few mini adventures of your own…
~medieval columns at the cloisters~
~camomile flowers in the cloistered herb gardens~
~lily pads at the brooklyn botanic garden~
~brooklyn botanic garden~
~montauk and east hampton~
I’ve had the past 4 days off and enjoyed some much needed poolside r&r and a nice visit with my boyfriends family. Visiting with them is always a nice little escape from the city and I can always count on my boyfriend’s mom sending us back home with delicious, fresh veggies from her garden. During the summer months, I love preparing veggies in the simplest ways. This dish, using baby squash from the garden, was prepared with a bit of olive oil, sea salt and pepper then grilled on both sides. I topped it off with a light drizzle of balsamic vinegar. It can be served hot or room temperature and makes for a light, simple, summertime side. I’d love to know… what are some of your favorite summertime dishes?
Wishing you all a wonderful 4th of July! xoxo