Last weekend was such a beautiful spring weekend in Austin. Of course, the trouble with that is it was hard to be motivated to stay inside and cook. Of course, a girl has to eat so I did manage to squeeze in a few meals at home.
1 tbsp olive oil
Despite the overcast weather, the market was busy on Saturday as everyone was loading up on produce for the upcoming holiday. I decided it was the perfect time to make a recipe I had picked up a couple of weeks before from Chef Quincy Adams Erickson, Butternut Squash and Goat Cheese Frittata.
I love the rhythm of a busy Saturday – the farmers market, football games, lunch with friends- but Sunday is my favorite day of the week. My life tends to be pretty heavily scheduled and I try very hard to not have any specific plans on Sunday except family dinner. My ideal Sunday is piddling around the house in the morning drinking coffee, watching CBS Sunday morning, listening to Chillville on 101x after that and reading the papers online. On a productive Sunday, I might also balance my checkbook, pay bills or get some other chores done while piddling. Eventually, I get motivated enough to go exercise and then make a yummy brunch as my reward for taking time to sweat.
For lots of different reasons it has been weeks since I had a Sunday like this and I’ve definitely felt it during the week. Today, I got my lazy Sunday morning back and it was glorious! I celebrated with an hour bike ride around UT (love the fountains on Sunday morning) and Hyde Park and came home to make a fritatta.
One of my favorite recipes that I found a few years back on Epicurious is a skirt steak with zucchini and poblanos. I decided that the idea might be good for a fritatta. I skipped the steak this morning and did pan sausage instead. Also, there were no Poblanos at the market, but Steele Farms had some great Anaheim peppers so I used those instead.
It was a pretty great brunch if I do say so myself and I hope you can enjoy it on your own lazy Sunday soon.
Huevos Poblanos Rajas
2 Poblanos or Anaheim peppers, roasted and chopped
4 eggs, lightly scrambled
1/2 pound of pan sausage from Peach Creek Farm
1/2 onion, chopped
2 cloves of garlic, chopped
1 zucchini, chopped
Pepper Jack Cheese from Brazos Valley Cheese
Roast the peppers under the broiler, rotating them so they are roasted on all sides. Place the roasted peppers in a plastic bag that you can seal or tie shut so that the skins can steam. Once they are cool enough to handle, peel and seed the peppers. Try not to run the peppers under water during this process as you don’t want the oil in the peppers to wash off – that’s where the flavor comes from. If you need to clean off the peppers, use a paper towel or napkin.
Brown the pan sausage in a skillet. Remove the sausage from the pan and drain on a napkin or paper towel.
Saute the onion and garlic in a little bit of oil. Add the zucchini and peppers and cook until zucchini is tender. Add the eggs and cook until eggs start to firm up. Top with the cheese and then place the entire pan under the broil for 3-5 minutes until the top is lightly browned and bubbly.