Actually, I'm writing this on Sunday night while I rub my eyes, wishing it wasn't Sunday night/Monday morning, and that it was still mid-weekend. But it isn't. The good and bad news is that Daylight Savings has happened yet again. I'm psyched for a longer evening of light, but admittedly I really hate losing that hour. I'd say it might be my least favorite day of the whole year. The only thing that made this day so much better?
That's brunch with one of my longest friends, Tanuja, and her fiancee Ravin. They trekked out to Jersey City for a little brunchy with Shaun, Penelope and me. It was so fun to see them.
Tanuja and I met in college at NYU. We've been friends for about 15 years. She is getting married in May and I am so so thrilled for her. I cannot wait for her wedding in Dallas. I can't wait to see her get married, and it's going to be a great girls weekend! We also did a little shopping for wedding attire for me. I plan to wear a sari as it's a traditional Indian wedding and I can't even tell you how excited I am about this!
Before we picked out the most beautiful sari (seriously I'm obsessed!), we started the early afternoon at our place with all the food. We kept it simple with some bagels and spreads - veggie cream cheese, olive cream cheese & maple walnut cream cheese (yum) - and Penelope and I made this awesome veggie egg bake.
So I kind of broke the cardinal rule of entertaining. I decided to try a new dish for company. This is dangerous on so many levels, but it looked really delicious and healthy and I just wanted to give it a try. I'm so glad I did.
This dish was a team effort. I chopped and sauteed an array of vegetables - bell peppers, scallions, mushrooms - while Shaun and Penelope mixed up the eggs, milk and seasonings. Penelope had the job of cheese spreader. She was so great at this. She was so excited to help and sprinkle the yummy shredded cheddar cheese all over the top. And she so so loves cooking, you guys. It makes me so happy. Like so so so happy. So.
What I love about this veggie egg bake is that it tasted eggy, but not compacted eggs like a frittata. I'm kind of at a point in my life where frittata just isn't cutting it. This was one loaded casserole of vegetables, eggs and cheese. So much flavor and decadence but absolutely no guilt. The original recipe called for diced ham which I think would be fab, but I wanted to make this vegetarian. We didn't miss the meat at all. Next time I'll try it that way, perhaps. Otherwise, I followed this recipe pretty closely. I hope you try it...it's going to be my new go-to for brunch hosting!
What did you do this weekend?
Do you have a go-to brunch dish?
Have you ever had olive cream cheese? ...it was awesome!