Amanda: Cakes and Ale

May 26, 2009

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_thumb

Amanda
Chicago, IL
Cakes and Ale

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{ 6 comments… read them below or add one }

1 Bec May 26, 2009 at 9:55 pm

mmm looks like an amazing lunch!

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2 Nicole May 26, 2009 at 9:58 pm

Holy smokes, that frittata looks amazing!

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3 jessnyc May 27, 2009 at 12:02 am

love the china!

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4 Mom May 27, 2009 at 6:12 am

The china is gorgeous. Love it!!

Make sure you use it. I’ve been married thirty years and still don’t use mine enough.

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5 Robin May 27, 2009 at 7:01 am

That fritata looks delicious. Would love to know how you made it!

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6 Amanda @ Cakes and Ale May 27, 2009 at 9:20 am

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!

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