It is Memorial Day Weekend – a long weekend for a lot of us and another weekend at home. So let’s do something special to perk ourselves up and plan a nice weekend brunch – you have three days to schedule it! Amy and Mark love brunch – that perfect meal that combines breakfast goodies and some savory lunchtimes treats and it is a great time to treat yourself and do it up right. Since this is no ordinary, everyday meal let’s make it special – set the table with a nice tablecloth and cloth napkins (if you have some handy). If the weather is nice a table outside is just the ticket. Pull out the good plates and silverware – it’s not doing any good tucked away and today is a special occasion. Flowers are blooming in the garden so a nice, small bouquet will really brighten up the table.
Next, the menu. Amy and Mark made brunch the other weekend and had a great frittata. For those of you who don’t know a frittata is an Italian baked omelet – easy to prepare and you probably have everything you need right in your refrigerator and pantry. I will post the recipe below. To accompany the frittata you need a sweet. Now if you like baking by all means throw together your favorite muffins or coffee cake. Not a baker? I am sure a small cafe or bakery close to you would really appreciate your business. Lastly, a great Mimosa, Bloody Mary or brunch mocktail. Martha Stewart has some great ones in the link or you can create your own recipe using what you have on hand – juice, something with sparkle and fresh or frozen fruit – all work well and the combinations are endless. Coffee is essential at our B&B for brunch and you may want to splurge on a special blend or flavor.
So that’s it! Not too difficult or time-consuming and you can relax and enjoy. Something a little different than the usual Memorial Day picnic and just the thing to perk you up and start the summer off right.
Don’t forget the see the recipe below.
This recipe uses a 10-inch pan and serves 2-4 people.
- Vegetables – 1 1/2 Cups total – broccoli, scallions, peppers, fresh spinach, mushrooms, carrots, zucchini – the possibilities are endless and just depend on your taste. Whatever you choose to use make sure to chop into bite-size pieces.
- Potatoes – 2-3 medium
- Cheese – 1/2 Cup grated – cheddar, mozzarella, goat, feta, blue – again, endless possibilities depending on your taste and what is in your fridge
- Bacon, sausage, ham – meat is optional and at the B&B we usually serve it on the side but feel free to cut up cooked meat and add to the mix
- Fresh (chopped) or dried herbs – chives, parsley, basil – whatever your taste
- Cooking spray and olive oil
- Salt and Pepper
Preheat oven to 375.
Microwave potatoes (pierce first to prevent explosion) until they can be pierced easily with a fork. (You can also use leftover cooked potatoes you may have in the fridge.) Let cool until easy to handle then slice into 1/4 inch rounds.
Chop veggies and saute in a pan coated with a teaspoon olive oil (or other oil to your liking) until tender-crisp.
Crack eggs and whip in a bowl.
Spray 10-inch skillet with cooking spray and heat on medium. Add sliced potatoes making one layer on the bottom of the pan. Cook until brown and crisp then turn over and turn off the heat.
Add sauteed veggies and meat (if using).
Gently pour eggs over the pan making sure it is distributed evenly. Sprinkle with salt, pepper, and any herbs you are using. Sprinkle cheese over the top.
Place pan in the preheated oven. Please made sure your entire skillet is oven-proof. If the handle is not you can cover the handle entirely with aluminum foil. Bake for 15-20 minutes until eggs are just set. All ovens vary so watch so you don’t overcook.
Remove from oven, shake the pan gently to loosen then slide onto a serving plate. Cut wedges and serve.
Frittatas can be served warm or at room temperature.