Here’s my brunch the other day! The plate includes:
- A spinach/leek/potato frittata with fresh basil and provolone cheese, topped with homemade chipotle salsa
- A mixed greens, snap pea, grapes and feta salad with orange vinaigrette
- An orange-almond-blue berry muffin
- Strawberries
All atop our wedding china!
Amanda
Chicago, IL
Cakes and Ale
{ 6 comments… read them below or add one }
mmm looks like an amazing lunch!
Holy smokes, that frittata looks amazing!
love the china!
The china is gorgeous. Love it!!
Make sure you use it. I’ve been married thirty years and still don’t use mine enough.
That fritata looks delicious. Would love to know how you made it!
Thanks for letting me guest post, Kath!
The frittata was really easy to make. First, preheat oven to 350. Then, saute some spinach (I used about 8oz baby spinach) and about 1 leek, chopped, with a little minced garlic. Once wilted, press this mixture a bit to drain.
Then, combine milk, some fresh herbs, 4 eggs + 4 egg whites, salt and pepper to taste. Add the leek-spin mix, as well as about 1.5 C. cooked potato.
Pour it all into a pie plate coated with cooking spray, top with as much cheese as you like, and bake 25 minutes. When it’s done, you can also broil the top a few minutes to get that nice, brown look.
Top with salsa and enjoy!