Chorizo, Corn, and Burst Heirloom Tomato Frittata

Recipes | August 22, 2017 | By

Hey strangers! Are you EVEN surprised that I disappeared again? I’m not. Womp. The last time I posted was right before heading off on tour to New Zealand. That was three months ago. Omg. MONTHS.

I’ve been MIA a lot recently, but between the tour + vacationing in Australia + performing in Oregon + (some more) vacationing in the mountains + (even more) performing at home in NY + finally getting into spinning, I’ve been busy this summer. Especially that last part. Time flies when you’re trying to look cute holding in cardio burps.

Speaking of things flying by, in a matter of weeks I’ll be back at Juilliard for my LAST YEAR OF SCHOOL EVER, LOLWUT. How did this happen? I started college almost EIGHT years ago. Had I taken slightly different classes, I could have pretty much been a doctor by now… *nose laugh* #freelancemusicianlife #givemeajobplease

I kid, but I really am feeling super motivated going into this year. Not only do we have an amazing concert season coming up, but I’m also really excited to begin my foray into the real world. I know that scares a lot of young people in my position, and don’t misunderstand, I LOVE being in school and the little immersive, protective bubble it provides. But I just turned 25, and I’m feeling very ready to do things. So… Let’s go.

Is this getting too existential? Should we talk about brunch instead? Lol. OK. *wins award for smoothest segue*

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Easy Lemon Ricotta Crepes

I am, by all accounts, a savory brunch person.

Maybe someone can explain this phenomenon to me, because my sweet tooth is out of control, yet I very rarely order or make sweet brunch food. Maybe I avoid it subconsciously, because I know I’ll end up falling asleep right after I eat it (can someone say sugar crash?). Maybe it’s because I really appreciate a perfectly-cooked egg, especially when it’s oozing down a mountain of mashed avocado or smoked salmon and hollandaise. Or, maybe I just appreciate it when someone ELSE is responsible for perfectly cooking that egg for me. I don’t know.

Some days though, I do get a hankering for something sweet that only the french toasts, pancakes, oats, and pastries of the world can satisfy. And some days, I truly can’t make up my mind. For those days, the brunch solution is clear:

Crepes.

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“Bagel and Lox” Frittata

Want to know the world’s truest truth? It is this.

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My friend got me these Yiddish fridge magnets, which inadvertently led to the creation of this philosophy, and I think my life’s work is now complete. Didn’t even need to finish my Master’s Degree.

Roughly translated for modern application, “Oy, I have schvitzed just for a bagel and lox sandwich” could mean something like, “I went to that crazy spin class, just so I could eat a bagel with smoked salmon at brunch and feel less guilty about it.” I may have done this, but I will neither confirm nor deny. Just kidding, it’s 100% confirmed.

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Vegetable & Cheddar Cornbread Quiche

There are some concepts in this world that are simply genius. For example, the other day, I dubbed February 14th “Violin-tines Day.” This was not because I think that Valentine’s Day is essentially pointless, and that we don’t need a holiday to celebrate our loved ones. It also was not because I’m eternally single on Valentine’s Day. Well, maybe that was part of it. But seriously, it was because violins are awesome and the word play was crazy good. And thus was born my genius idea of the week.

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I wish I could take credit for this week’s recipe idea, because it’s also truly genius. I don’t know exactly who originally invented the “cornbread quiche,” but I first discovered the combination on Imma Eat That, and have been drooling over the idea since. Upon Googling, I found other cornbread quiches as well, so my attempt is now sadly past the point of “groundbreaking.” But, I attempted to be original, my first attempt came out very well, and I ate so much of it at Sunday brunch that I thought I might literally become groundbreaking, so I guess that’s something.

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Also, you know who else is a genius? Johann Sebastian Bach. Before you roll your eyes and give me a huge “DUH,” I listened to Bach cantatas while making this quiche, which I’m 99% sure is why it turned out so well. Just thought that was worth mentioning…

 

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Vegetable & Cheddar Cornbread Quiche
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Cornbread Base
  1. 1/2 cup cornmeal
  2. 3/4 cup oat or whole wheat flour
  3. 3/4 tsp. baking powder
  4. 1/4 tsp. baking soda
  5. 1/8 tsp. salt
  6. 1 egg
  7. 3/4 cup unsweetened almond milk
  8. 1/8 cup coconut oil, melted
  9. 1/2 tbs. honey
Quiche
  1. 4 eggs + 3 egg whites
  2. 1/4 cup unsweetened almond milk
  3. 3/4 cup grated cheddar cheese
  4. 3 cups chopped baby spinach (about 5 cups whole leaves)
  5. 1/2 red small onion, chopped
  6. 1 plum tomato, diced
  7. 1 clove garlic, minced
  8. salt + pepper to season
  9. olive or coconut oil for sautéing
Instructions
  1. Preheat oven to 425˚F.
Cornbread
  1. Combine cornmeal, flour, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together egg, almond milk, and honey.
  3. Combine the wet and dry ingredients, then stir in the melted coconut oil (this will avoid cooking the egg with the hot oil).
  4. Pour batter into a greased, deep oven safe pan or dish - the pan should be big enough that the batter forms a thin layer at the bottom. Bake for 10-15 minutes or until the mixture is just set, and remove from oven.
Quiche
  1. Whisk eggs, egg whites, and almond milk, then add in cheddar and set aside.
  2. In a pan, sauté chopped onion with garlic and a small amount of oil.
  3. Set onions aside, then sauté the spinach in a separate pan and cover until slightly wilted, making sure to drain any excess water. Once spinach and onions have cooled, add them and the chopped tomato to egg mixture.
  4. Season with salt and pepper, then pour on top of the cornbread crust. Return to oven, and continue to bake for about 25 minutes, or until the egg mixture is solid throughout. If the center jiggles when you move the pan, it's not done. I baked the quiche for about 15 minutes with aluminum foil on top, and then removed the foil for the last 10 minutes.
Adapted from Imma Eat That & Healthy Tipping Point
The Hungry Musician http://thehungrymusician.com/