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Monday, July 25, 2016

Brunch At Home

Confession, while I enjoy cooking, I don't do it all that often. This summer I have been averaging about 2 x a week and while on vacation in Nantucket, I don't think I cooked dinner once. Breakfast or brunch however is my JAM! I love cooking it. It rarely requires a recipe, it's always fun and I always keep the ingredients for it in the house. So yesterday when my guy had work to do, I decided to make him a big old breakfast to get him going. Our favorite go time and time again is a frittata {exhibit a & b}, turkey bacon & something sweet like a smoothie, mango lassi or some kind of baked good. I know it sounds like a lot and it is but we usually skip lunch to make up for the big meal. 

My husbands Italian grandmother used to make him frittatas all the time and I am always trying to replicate her recipes but she was more of a cook that threw whatever she had in the house into a pan and served it up. Everyone always raves how amazing her cooking was and while I never had the chance to meet her, I try to take mental notes of those stories and recreate those dishes for my husband. When he tells me it's just like grandmas, it is the ultimate compliment.

I have no idea if what I make is an actual frittata, I call it egg pie because it has a crust, a filling & a topping.  Here is how I make mine:


6 eggs
1/4 cup milk
1 shallot
1/4 cup of whatever shredded cheese you like
1 cup shredded potato or tater tots


Whip eggs, milk, salt & pepper {add in whatever other toppings you like too} set aside.

On medium heat sauté the shallot in some unsalted butter till translucent. Add in potato of your choice {when I am using tots I like to mash them a bit with a fork to get a crust} and form a crust with them in the bottom of your frying pan. Once potatoes and shallot are mixed and flattened to a crust on the bottom of the pan add in the egg & cheese mixture. Cook for a few minutes till the egg mixtures starts to look like it's solidifying. Don't stir the eggs, just let them sit on the potatoes. Finish the eggs under the broiler to cook the middle part for a few minutes. Don't leave the oven, they finish fast! Once the top is browned, remove from oven and slide out onto a cutting board for slicing & enjoying.

For the Blueberry Maple Corn Muffins


1 box Jiffy
1 egg
1/3 cup milk
3/4 cup fresh blueberries rinsed & dried
2 tablespoons maple syrup


Mix the jiffy, egg, syrup & milk together {it's ok if it's not totally smooth} then gently fold in blueberries trying to not crush them. 

Fill greased muffin cups halfway full & bake at 400 degrees for 15-20 minutes or till the edges start getting golden brown. I like to top mine off with a little turbinado sugar too. Cool & enjoy!

To check out more of my brunch recipes check out this acai bowl, these baked donuts, this fun take on a mimosa or this punch which is a real crowd pleaser.  

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