Sunday Funday Brunch

 

 

One of the things I love most, is living close to friends and hosting an impromptu brunch. What’s even better is making it a thing, and having something to look forward to each month. Brunch with fellow foodies is fun because the food selection possibilities are endless. For this brunch we opted for a frittata, breakfast potatoes, cinnamon rolls, and yogurt with granola. Mimosa’s were also a requirement. Good food bringing good people together is the best way to spend a Sunday morning. Sunday’s are so hard because it’s the end of the weekend. Usually we are cleaning and getting ready for the week ahead. Brunching made me realize how lucky I am to have such great friends and what a fantastic distraction it was to the usual routine. Good food, good company, liquor, and sun = perfect summer brunch.

What made this particularly fun is actually getting to cook food together. For me, it’s so fun to watch other people and learn from them. This delicious frittata was whipped up in my kitchen using some local produce. It was seriously delish! Though we were missing some of our other friends who couldn’t join, I’m looking forward to August brunch. In typical foodie fashion my mind is already reeling with ideas for the next one. Also, looking at these pictures makes me really excited for the next phase of our kitchen reno and not having these cabinets. Hello brighter kitchen!

 

Of course I forgot to take a picture of the breakfast potatoes. They were so darn good I just went for it. I didn’t think it was worth taking a picture of the few that were left. If you are interested, I used this recipe. You likely know by now how much I love Two Peas and Their Pod. I know, it’s not usual to test a new recipe the morning of a party, but I did and I’m so glad I did. These were super tasty. Some of the best roasted potatoes I’ve made. I also made my Easy Almond Butter Granola. I slightly adapted it to include coconut and slivered almonds. I omitted the chocolate chips this time around, but it was so good. Bonus, lots of left overs for breakfast! I also made some Cinnamon Rolls. I adapted this to not include the chai spice, just cinnamon and sugar. You can find the original recipe for those here. I simply adore Annie’s Eats. Her blog was truly my inspiration for blogging. Her recipes will not disappoint!

Brunch Frittata

Brunch Frittata

Ingredients

Instructions

  1. Heat oil in a large skillet on the stove top. Chop the garlic scapes and add to the skillet, cooking until softened, about 2-3 minutes. Meanwhile, remove the kale from the ribs and wash thoroughly. A salad spinner works wonders for this! Add the kale to the pan with the garlic and cook until the kale wilts. Chop the breakfast sausage and toss into the pan with the veggie mixture to heat.
  2. In a medium bowl add your eggs, milk, and seasoning. Whisk together and add to the skillet. Mix the ingredients around a bit to make sure the egg mixture is evenly distributed throughout the skillet. Cook until the frittata begins to set.
  3. Meanwhile, preheat your broiler. Make sure to move your oven rack up to the top. Once you see the frittata is beginning to set, sprinkle on the feta cheese. The recipe calls for 2/3, but who am I to limit your cheese. If you want more, add more!
  4. Cook under the broiler for about 2-3 minutes or until cooked through. Let sit for about 10 minutes before cutting. Serve warm.

Notes

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