Roasted Tomato + Shallot Frittata
Does anyone get excited about weekend breakfasts like me? My family used to joke that as a child, I would always be thinking of the next meal. That hasn't changed a bit and this week I was thinking of this morning's breakfast– frittata, uncured applewood and whiskey bacon, bananas, strawberries, coffee, and grapefruit juice. Saturday breakfast is truly one of the small joys that allow us to slow down, put on some calm music, sip our coffee intentionally, and really taste the food we're eating. It helped that the sun was beaming through the window. The kids were playing together (a slightly new but welcomed occurrence) as Brian and I savored our last bites of frittata. It's a simple thing, but I live for days like this. - - - - - - Roasted Tomato + Shallot Frittata Ingredients 3 tomatoes, I used vine-ripened, fractioned in 6 pieces 3 large shallots, sliced thinly 3 tbsp extra virgin olive oil 8 large eggs 3/4 cup heavy cream 1 cup shredded cheese
