I’m a minimalist. I really believe I am. This time of year I’m blazing through my home, on a mission to rid our space of crumbs, and reality hit me that maybe that simplicity I crave eludes me. I went on a decluttering spree a few months ago, a little after the baby was born, and I thought I triumphed over the trinkets and things. Apparent by the garbage bags currently lining my entrance, there are more. I wonder how things, stuff, objects, stealthily make their way in. I could blame the kids, they’re an easy target, but really it’s me. Somehow the line between want and need gets blurred and I let my wants become needs. And looking around, they’re taking more space than I have to offer. Cognitive dissonance, for sure. Or maybe selective minimalism? Is that a thing? It could be a thing. Yesterday, I stared at a madeleine pan I got four years ago which I’ve baked with once and wondered how it passes my scrutiny year after year. I kept it. Maybe because of guilt, maybe because I’m hopeful, maybe because one day I will find it worthwhile to bake 12 seashell-shaped pound-cake-type of cookies instead of a more pragmatic loaf that serves a crowd and is much closer to what my life needs right now. So it’s still here; part clutter, part utensil.
A lovely Passover to you. I’m hoping to be back soon, maybe with dessert.
2 tablespoons oil
2 large onions, thinly sliced
1/3 cup milk
1/3 cup Natural and Kosher crumbled goat cheese
1 cup Natural and Kosher shredded mozzarella
4-5 slices Natural and Kosher fresh mozzarella
1/2 bunch fresh parsley, chopped
1 teaspoon sea salt
1/2 teaspoon ground black pepper
Preheat a large ovenproof skillet on medium heat. Meanwhile, chop up the onions. The skillet is ready when you feel the heat on your hand from a few inches above the skillet. Add oil and warm for a few seconds. Toss the onions in and stir to coat using a wooden spoon. Cook until the onions turn a deep brown and caramelize, stirring occasionally, about 10-15 minutes. Adjust the heat if the onions burn before they cook through. Preheat oven to 350F.
In a large bowl, mix the eggs, milk, cheeses, parsley, salt and pepper. Pour into the skillet and cook on medium to medium low until the edges are set. Transfer to the oven and bake for 10-12 minutes, or until the center doesn’t wobble when you give it a nudge. Garnish with more parsley and serve warm. Pairs well with salad and probably some baked potatoes.
Thank you Natural and Kosher for sponsoring this post.