Ugh. I am so sorry for taking a million years to post somethin' on here. But have no fear, I'm still cooking away! Last week we had some of our lovely friends over for a little Easter brunch.
Spring veg frittata
Roasted fingerling potatoes with lemon/dill sauce
Spring mix salad with citrus dressing
Blueberry mojito-ish cocktail (DELISH)
For the frittata you will need:
12 large eggs
1 1/2 cup lowfat milk
2 cups red bell pepper
1 1/2 cup onion
2 cups summer squash (yellow)
2 cups zucchini
2 cups broccoli
Salt and pepper to taste
I figured you could probably add goat cheese into this and it would be delicious as well.
Chop all your veggies and toss in a large OVEN SAFE skillet with about a tablespoon olive oil. Sautee until the onions are transparent. About 8 minutes. Meanwhile- preheat the oven to 350.
In a large mixing bowl combine eggs, milk and salt & pepper.
Whisk together until a light yellow color and all yolk and whites are combined.
1 lb fingerling potatoes
1 tablespoon (more or less) dry dill
Juice of 1 lemon
Roast potatoes on a well oiled baking sheet (TRUST ME- they will stick!) at 375 degrees for about 35-40 minutes.
For the mojito punch, I didn't make it, my Andy did. I don't know EXACTLY what he did, but I remember seeing mint leaves, 1 bag frozen blueberries, 1 bottle sparkling limeade (TJs) and a bottle of Bacardi.
Isn't it pretty?
I have 2 more updates to post, hopefully this weekend. One of which is from my trip to Arizona. That may or may not have been a month ago. Oopsy.