I used to spend hours every day dreaming up the best screen names. In 8th grade I was HiMane1Ons (high maintenance, in case you weren’t aware). It was so deep and ironic, because typing the AOL handle in and of itself was, indeed, high maintenance. The 0 in it wasn’t actually a 0. Instead, it was a capital “o.” Genius. I also could never give friends that screen name because it was way too hard to remember. So my buddy list hovered around 8 friends.
In high school I graduated from HiMane1Ons to explore a side of my passions, which included grammar. I lived for diagramming sentences and kept my grammar workbook with me as a staple in my bag jussssst in case I needed to prove someone wrong (an endearing trait, no doubt). I felt the draw to have my screen name reflect that love, so ApostrofeeS was born. Doubly ironic because it had to be a single word, and “apostrophe” is spelling incorrectly, obvs. I tried to use CommaSplice, but it was taken, so ApostrofeeS it was. No one really got it, and while I waxed poetic on the irony and the grammar, eyes glazed over.
I overthought it. I always did. But I held on to ApostrofeeS until AIM was extinct. And surely nothing is sexier than giving out your screen name to a drunk, yet dreamy, frat guy at a party and trying to soberly (yet flirtatiously, natch) explain how to spell it, what it means and to DEFINITELY IM you and check out your profile (replete with Kelly Clarkson’s “Behind These Hazel Eyes” lyrics, no doubt, and away messages with quotes from Bob Ross or The Wonder Years). Which is why none of those guys became my mister. And while I’d like to claim that my now mister loves all of that about me, I can’t confidently say that since he doesn’t actually know what AIM was. So maybe that’s really a saving grace for us.
Anywho, on to frittata! There’s nothing HiMane1Ons about this savory and delicious egg-y wonder. We enjoyed it with sauvignon blanc for a relaxed breakfast-for-dinner night and will surely recreate it for brunch in the near future. And speaking of the whimsically handsome (?) Bob Ross, let this be your blank canvas and stud it with whatever flavors you most fancy. Though, I recommend the below combination most whole heartedly.
Broccoli, Tomato, Andouille Sausage Frittata
recipe inspired by Eat Live Run’s Roasted Cauliflower Frittata
1 1/2 cups roasted broccoli, chopped
Handful cherry tomatoes, sliced
1/2 link andouille sausage, sliced into rounds then quartered
4 oz. cheese of choice (I used New Zealand sharp white cheddar and smoked gouda, but pepper jack would also be bangin’)
1/4 cup diced bacon
3 T cream (half-and-half would work just fine)
To roast broccoli, drizzle florets with olive oil and season generously with sea salt and creole seasoning. Roast in 375-degree oven about 30 minutes, or until broccoli begins to toast and florets begin to brown. Remove from oven, let cool and chop.
For the frittata, pour 1 tablespoon olive oil in large cast iron skillet, and allow to warm in 375-degree oven. In a large bowl whisk eggs and cream until fluffy. Fold in cheese, broccoli, tomatoes, bacon and andouille sausage. Add generous sprinkle of sea salt. Remove skillet from oven and pour in egg mixture. Bake at 325 for 28 minutes.