Do you ever wish that the wonderful, cozy weekend could just go on forever? That a Sunday could be followed by another Sunday, and then another Sunday, and then another Sunday, without a melancholy Monday ever showing its dour face again? Surely, this fantasy that I have from time to time isn’t mine alone. On a Sunday, the morning seems extra long and bleary-eyed; my pillow seems that much fluffier, and my comforter, that much comfier. When I wrap my robe around myself and put my slippers on, they seem that much softer; and the coffee that drips out of my coffee maker, that much richer and stronger. Ah, Sunday. Could you possibly go on forever? Actually, wait just a moment. Hmm… Now that I think about it, if every day was just another Sunday, then what would be so very special and worth savoring about that day? If every day could be a Sunday, then Sunday just wouldn’t be “Sunday” anymore, right? And then even “Sunday” would become what Monday already is—just another day without any particularly unique significance, or “special-ness”. And we certainly can’t have that now, can we?
I simply adore the Sunday mornings of the cool-weather months, in particular; the pace of them is slower, like the flow of thick, rich molasses or golden-brown maple syrup. The alarm clock sits in silence on those glorious days, and laziness not only is not frowned upon, it’s quite encouraged. What luxury! On the Sunday mornings of the fall and winter months, the oven begs to be used, and wants so desperately to make the kitchen toasty and inviting, filling the home with sweet and savory scents. On Sunday mornings, time seems to be more plentiful, so there’s no excuse for not being a touch more extravagant than usual when it comes to breakfast preparations, as Sundays just wouldn’t be the same without eggs and bacon with pancakes and blueberry compote, or perhaps French Toast stuffed with chocolate or sweetened cream cheese with powdered sugar and warm syrup, or a savory, rustic breakfast frittata with earthy sautéed mushrooms, caramelized onions, asiago cheese and fresh thyme. Monday through Friday, any one of those tasty breakfasts may certainly seem time-consuming to make and enjoy; but on Sunday, that’s the day those wonderful goodies can be savored with abandon, bite after slowly chewed bite. What’s the rush? You just may return to bed after all of that, full in belly and happy as a bedbug—your choice, on a Sunday!
Though it’s true that sometimes I wish that Sundays could go on for at least an extra day, if not more, I’m so very glad that we have at least one day to change up the pace a little. There’s nothing quite like a Sunday morning when there’s peace in the home and nothing is pressing, and when I can wake naturally without the obnoxious voice of my alarm clock that, if I didn’t know better, almost seems to actually take pleasure in scaring the living daylights out of me in my deepest sleep. No. Sunday morning has a unique rhythm all its own, and is meant to be enjoyed for the coziness it offers; it’s meant to contain the time needed to prepare and enjoy good, homey, comforting breakfast, and to contain the pace needed for catching up with a good friend called relaxation. Do I really wish that Sunday could go on eternally? Well, I suppose not; though if it hung around just a tad longer, I certainly wouldn’t mind at all.
Taste what’s good and pass it on.
Sunday Morning Breakfast Frittata with Sun-Dried Tomatoes, Mushrooms, Asiago Cheese and Thyme
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(Serves about 4-6)
1 tablespoon butter
1 tablespoon olive oil
1 small onion, quartered and sliced thin
8 ounces crimini mushrooms, sliced
1 teaspoon Italian seasoning
1¼ teaspoons sea salt
½ teaspoon, plus a pinch, freshly cracked black pepper, divided use
½ cup sun-dried tomatoes, julienne cut (dry, not packed in oil)
12 medium eggs
½ cup heavy cream
1cup grated Asiago cheese
1cup grated Parmesan cheese
2 tablespoons fresh thyme leaves, divided use
2 cups arugula greens
½ cup cherry tomatoes, quartered, for garnish
-Preheat the oven to 350 degrees.
-Place a large, oven-proof sauté pan/skillet over medium-high heat (non-stick preferably), and add the butter and the olive oil to melt together; once melted and the pan is very hot, add the sliced onion, and sauté for several minutes until a light golden-brown color; next, add the sliced mushrooms to the onions, and allow those to become golden-brown along with the onions deepening and caramelizing even further; once the mushrooms/onions are a deep golden-brown, add the Italian seasoning, ¼ teaspoon of the sea salt and the pinch of cracked black pepper, and stir to incorporate; next, fold in the sun-dried tomatoes, and allow to sauté with the mushrooms/onions for about 1-2 minutes longer; turn the heat off for just a moment.
-In a medium-large bowl, whisk the eggs together with the heavy cream, the remaining teaspoon of sea salt, the remaining ½ teaspoon pepper, the cheeses, 1 tablespoon of the fresh thyme leaves, and the arugula greens, and gently fold those ingredients into the eggs until incorporated; next, turn the heat on medium-high under the onion/mushroom/tomato mixture once again, and pour the egg mixture into the pan with the vegetables; gently stir the eggs with the sautéed vegetables to distribute everything evenly, and allow the mixture to set up on the bottom for about 2 minutes, undisturbed; then, turn off the heat, place the pan/skillet into the oven, and bake the frittata for 22-24 minutes, or until the frittata is set in the center and lightly puffed.
-To serve, cut out a portion of the Frittata, sprinkle over the top a little more of the fresh thyme leaves, and serve with a few of the quartered cherry tomatoes on top.