Doom: As Seen Through A Window Screen


So last Sunday in the District we experienced some gloomy skies and some pretty incredible lightning storms.  I luckily already had plans to spend my day at my lovely (and a few houses away) neighbor Ani’s delicious Italian-themed and ultra-boozy brunch!  A decent size group managed to trek over to her apartment right before it started storming allowing for a very cozy setting right out of Chicken Soup for the Bruncher’s Soul.  We at, we drank, we laughed, we drank some more, all while accompanied by the sounds of Billie Holiday and thunder.

The Hostess With the Mostess


Ani made two out-of-this-world delicious frittatas!  Sadly I managed to drink a few more mimosas then intended and ended up not taking pictures of the final products – only empty plates.  But trust me, these were to die for!  Note – these frittatas were poured into different sized pans because Ani refused to buy reusable ones.  Typically I would recommend a 9X13.


The first frittata was a yummy roasted red pepper and goat cheese frittata.  Let me start by saying that when I walked into her house (before the real cooking had begun) I noticed a fantastic aroma.  Rather than going the lazy-man’s route Ani actually went ahead and roasted those peppers herself in the oven with a dash of chopped garlic and olive oil.  I am not going to lie, I stole a taste before they were added to the eggs.  Delicious!

If Only You Could Smell This

After the peppers were roasted, Ani proceeded to sauté onions, shallots and garlic for several minutes with a pinch salt, pepper and red hot chili flakes. Once the peppers had cooled off a bit Ani chopped them up and added them to a mixture of 12 whisked eggs (yes you read correctly) with whole milk.  Goat cheese was then added and the entire thing was poured into a few available pans and glass dishes we found.  She then sprinkled the top with some parmesan cheese because why wouldn’t you sprinkle more yum on top?

The second frittata was a mushroom and leek holygrail of a frittata.  While both were absolutely delicious I thought this one reigned supreme.  Ani sautéed onions, shallots and garlic for several minutes (just like the first frittata) and then added in the leeks.  Once they were all soft and caramelized (and smelling all kinds of crazy good) she added the mushrooms.  While those were cooking she whisked together another 12 eggs with whole milk.  Then fontina (one of my new favorites by the way) and parmesan cheeses were added to the eggs to make an ultimate dairy concoction.  Once the vegetables were fully cooked they too were added and then the entire mixture was poured in a couple different sized pans.   For good measure some more cheesy deliciousness was sprinkled on top!

Chowing Down on Frittata

Overall, Ani’s brunch was a great success of which good food and even better company enjoyed an entire day together weathering the storm and indulging in many a mimosa. 

And with that said, I leave you with a picture of Ani’s roommate, Mike, who’s lovely piano playing lead to a very animated Beatles sing-a-long.




Until next time!