Easter Brunching.

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.

The menu:

Spring veg frittata
Roasted fingerling potatoes with lemon/dill sauce
Spring mix salad with citrus dressing
Fresh berries
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.

(Don't mind my cell phone)

Whisk together until a light yellow color and all yolk and whites are combined.

Pour mixture over top of vegetables (IN SKILLET) and gently mix together.

Cook over medium heat until the sides are set (no longer liquid). Put entire skillet in oven for 20-30 minutes until slightly crispy around the edges and firm.

For potatoes:

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.

Once they're done, remove from oven and season with dill, lemon and a bit more olive oil.

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.

Breakfast For Dinner!

Breakfast for dinner is one of my favorite things. I found an updated version when browsing through recipes last week and wanted to give it a whirl. Its quick and easy, with not a lot of clean up!

Gouda and Egg Sandwiches with Roasted Potatoes:

You will need:

1 hot house tomato thinly sliced


2 large eggs

About 2 1/2 tbsp. softened butter, divided

About 1/4 tsp. kosher salt

Freshly ground black pepper

1 teaspoon minced flat-leaf parsley leaves

1/4 teaspoon minced fresh thyme leaves

1/4 teaspoon fresh lemon juice

4 slices sandwich bread of your choice

1/2 cup coarsely shredded gouda cheese

6 slices crisp-cooked bacon

1/2 cup loosely packed baby spinach leaves
 
For potatoes:
 
1/2 lb fingerling potatoes
1 tablespoon butter
1 tablespoon dried dill
 
Slice fingerlings in half- or if too small leave whole. Preheat oven to 475. Sprinkle dill over top of potatoes and roast for 35-40 minutes or until crispy on the outside and soft on inside.
 

Combine with butter while still hot to melt.
 
Sandwich:
 
In a large skillet fry your eggs to your liking. I personally like mine well done so the yolk doesn't run.

In a small bowl combine thyme, parsely, lemon juice and butter. Spread onto one side of each bread slice. Note: I found myself needing a bit more of the spread to cover all 4 slices.

Transfer eggs onto plate. Sprinkle gouda onto sandwich slice, then pile bacon, tomato and spinach.

Carefully place fried egg on top of sandwich. Cover with other bread slice.

Place sandwiches back on skillet and cook over medium heat until both sides are browned and a bit crispy. Serve with potatoes.

This was super good and great if you get home from work a bit on the late side because its quick to make!
 
I would also like to introduce you to my assistant chef, Olive! She's always in the kitchen with me when I cook. She's a little camera shy.