You guys, I am writing from Galveston, Texas from a trip that first began with me and Chase flying from Los Angeles to Kansas to see my sister-in-law graduate college (go K-State!). Side note: did you know that most colleges don’t know the final grades of students when they walk across the podium to get their degrees? Which means there’s a chance that in a month or so my sister-in-law could get a letter that says “haha, you didn’t really graduate, you still have to pay us more money to take some other classes. Bet all those family photos you took with your cap and gown feel really awkward right now.” I’m assuming that isn’t what the actual letter would say, unless the people working at universities have a better sense of humor than what I imagine. Or unless they’re hoping to get fired.
This pseudo-graduation was immediately followed by a 13 hour drive to Galveston with 7 people in the car so that we could all have a beach vacation and not waste money on gas by taking 2 cars. However, when we got here we found out that the beach outside our hotel isn’t so much a beach as it is a pile of rocks next to the ocean, which seemed like an awfully cruel joke for the property manager and/or God to play on us. But then we found out our hotel has it’s own lazy river so we got over it.
Note to self: next time just drive to nearest hotel with lazy river.
You’re probably wondering what this has to do with my recipe, and the answer is absolutely nothing. Except that the only thing I can tell you about this recipe is that it is insanely easy to make and tastes 100% better than I thought it would. (honestly – I really low expectations about how eggs and fresh fruit would taste together, and now this might be my new favorite breakfast) However after writing that one sentence my post felt a little short so I figured I would throw in a little something else since you took time out of your day to come read this. I’m sure you found the time well spent.
Blueberry Frittata with Vanilla Creme Fraiche
5 extra large eggs
1 teaspoon lemon zest
6 oz fresh blueberries, about 3/4 cup
Preheat the oven to 375 degrees F. Grease a skillet that’s about 8 or 9 inches in diameter, and heat over medium-low heat.
In a bowl beat together the eggs and then whisk in the lemon zest and salt. Stir in the blueberries, and then pour into the hot skillet. Cook for about 1 minute, or until the bottom is set, then transfer to the oven.
Cook for about 7-10 minutes, or until the eggs are set and a toothpick inserted in the center comes out clean. Try not to overcook!
Remove from the oven. Slice and serve with vanilla creme fraiche.
Vanilla Creme Fraiche
4 oz of creme fraiche
1/2 teaspoon vanilla extract
2 teaspoons sugar
Mix together all ingredients and serve.