cooking at home – C'est le Brie

I am more than eager for fall and cannot wait to go to a pumpkin patch. So while I wait, I figured I would make an “end of the summer, can’t wait for fall” frittata that feels both summer-y and fall-ready. I used three different recipes for inspiration while also trying to use up ingredients that I already had in my kitchen.

This recipe incorporates some of my favorite things and while I made a smaller serving that feeds two to three people, it could easily be adapted to accommodate more servings if you had a group of friends over for brunch or made it for your family.

Ingredients:

6 eggs
1/2 Cup of Mozzarella Cheese
1/4 Cup of Parmesan cheese or Italian cheese blend
1 medium-sized yellow squash or zucchini diced
2 cloves of chopped garlic
1/2 Cup of Coconut Milk (or half & half)
1 Tablespoon of Pesto or more if you like! (I used 365 Basil Pesto)
1 Tablespoon Olive Oil
2 teaspoons of Italian Seasoning (including but not limited to: basil, thyme, rosemary, oregano)
Salt and Pepper to Taste

Instructions:

Preheat oven to 375 and butter a 10×10 Casserole Dish.
On a skillet over medium heat, sauté the squash and garlic tossed in olive oil. Add salt and pepper to taste. Sauté until tender and sizzling – about 4-5 minutes. Remove from heat.
Whisk together all six eggs and coconut milk until fully mixed. Add in the cheeses, pesto, and seasoning with a dash of salt and pepper.
Next, combine the squash and garlic into the egg mixture. Then pour everything into the casserole dish.
Cover with lid and place in the oven for 20-25 minutes.
Remove, let sit for a few minutes, then enjoy!
Pro-Tip- I broiled slices of baguette with olive oil and pesto as an accompaniment.

By Natalie Anne ❤

I love to cook. I am inspired by discovering new recipes and flavors. But, sometimes, it can be daunting to have to go to the grocery store and collect a bunch of different ingredients. Sometimes you’re not sure which is the freshest or the most delicious or the easiest on your wallet. This is where a subscription to Blue Apron can come in handy. They send you a box of fresh, local ingredients once a week for three meals that feeds two people (with plenty of leftovers). They are prearranged menus that focus on balanced and healthful recipes.

Every box comes with a step-by-step instruction packet with pictures for preparing and cooking your food. Plus, you can always change up the recipes to make it your own if you choose. Blue Apron sends you the exact amount of items and ingredients you need: spices, proteins, milk, eggs, the list goes on and on. The only things not included are salt, pepper, and olive oil (pretty easy to handle those on your own).

My favorite part about Blue Apron is that you can sign up for whatever weeks you desire. You can have a subscription and receive a box every week or whenever you feel ready for one. You can browse through the menus online and click which weeks you wanna cook with Blue Apron and it’s that easy.

The recipes have broadened my cooking abilities with new flavors and it has been fun using ingredients I would have felt too intimidated to pick up in a grocery store.

The menu for my first week with Blue Apron was:

Trinidadian Chicken Curry and Coconut Grits with a side of Collard Greens