My daughter Lindsey and I recently had the pleasure of eating brunch with our friends James and Maritza Wilson in Marin County, CA. They live on a key in the Bay above San Francisco. The landscape reminds me of Watauga Lake and the water is so still at times that the reflection of each house can be clearly seen. The sun always shines and the breeze is gentle and warm.  Unlike the South, there are no bugs and no need for screened in porches. They eat outside all the time on a beautiful deck overlooking the water. What a sight!

Maritza prepared a delightful frittata full of flavor. She served it alongside English muffins, fresh nectarines and slices of a Mexican cheese called Queso Fresco. Queso Fresco has a similar texture to feta cheese but is less salty.  She uses a secret ingredient in the recipe. Better Than Bouillon, chicken flavor! Using a small amount, it highlights the flavors of the vegetables but does not overpower the frittata with chicken flavor.

The best part of the meal was laughter with family and friends. I am blessed to know them.

Turkey, Mushroom and Avocado Frittata with Sliced Queso Fresco

1/2 cup sweet onion, small dice
1 cup sliced button mushrooms
1 teaspoon olive oil
2 teaspoons unsalted butter
1/2 teaspoon Better Than Bouillon, chicken flavor
6 large eggs
1/4 cup sour cream
1/2 teaspoon Kosher salt
Freshly ground pepper, to taste
1 cup deli turkey, torn into bite size pieces
1/2 cup sliced avocado
Queso Fresco, sliced

Preheat oven to 375 degrees F. Spray a 9 inch casserole with non-stick spray. Set aside. Heat a medium skillet on medium high heat. Add 1 teaspoon olive oil and 2 teaspoons unsalted butter. Heat until butter melts. Add onion, mushrooms and bouillon. Cook until onion is clear and mushrooms are soft. While vegetables are cooking, mix eggs, sour cream, salt and pepper together in a medium bowl with a wire whisk. Remove skillet from heat and stir cooked vegetables into the egg mixture.  Pour the egg mixture into the prepared casserole dish. Top with turkey and avocado slices. Bake for 30 minutes or until eggs are set. Enjoy!

Published in The News and Neighbor on October 19, 2013