My friend Elisha hosted a soiree in her back garden on Saturday. Normally I might have brought a cheese plate but with the heat, cheese just didn't feel right. Instead I made guacamole.
The beauty of guacamole is it is so easy and so very delicious. I love the silky smooth texture of avocado that marries perfectly with a hint of red onion, jalapeño, lime and cilantro.
Here's how I did it. I peeled and de-pitted 6 avocados. I mashed them up with a fork and then added the juice of 2 limes, half of a seeded jalapeño, half of a diced red onion and a heaping handful of chopped fresh cilantro. I mixed it all together, added just a wee bit of kosher salt and that was it. The half jalapeño didn't add too much heat so don't be afraid! Taking the seeds out allows the flavor of the jalapeño with less heat.
Sunday morning I was hungry for breakfast but I was bored with regular old eggs. With summer's farmer's markets in full swing, I thought to myself that I must have something on hand to brighten up my morning meal.
I made myself a frittata with leftover broccoli, tomato, basil and fresh mozzarella. Frittatas are so easy to make, much easier I think than an omelet since there's no flipping required. I sauteed the broccoli and tomatoes for a few minutes on medium heat in a wee bit of butter, then added in 3 beaten eggs and let them set for a few minutes. Once the eggs were cooked a bit on the bottom, I threw in fresh basil and mozzarella and put the pan in the oven on broil for about 5 minutes. This is my kind of breakfast of champions.
I hope you had a wonderful weekend!