Category: Breakfast

Breakfast Items

Posted on

Dill Potato Frittata

Ingredients

  • 1 lb. russet potatoes, sliced
  • 3 Tbs. cider vinegar
  • 3 Tbs. olive oil, divided
  • 2 Tbs. dried dill weed, divided
  • 4 cloves garlic, minced (4 tsp.), divided
  • 1 Tbs. Dijon mustard
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. fine sea salt
  • 1 small onion, finely diced (1 cup)
  • 1 small tomato, diced (3/4 cup)
  • 2 large eggs, beaten
  • 3/4 cup plain fat-free yogurt
  • 2 Tbs. grated Parmesan cheese, optional

Preparation

Soak potatoes in cold water 10 minutes to remove excess starch. Drain and pat dry. Whisk together vinegar, 2 Tbs. olive oil, 1 Tbs. dill, 3 tsp. garlic, mustard, pepper, and salt in large bowl.

Cook potatoes in large pot of boiling water 5 minutes, or until tender. Drain, and toss with dill mixture.

Preheat oven to broil. Heat remaining oil in ovenproof skillet over medium-high heat. Sauté onion and tomato 5 minutes, or until soft. Transfer to bowl and fold in eggs.

Spread potato mixture in same skillet, and reduce heat to medium. Cover, and cook 6 minutes, or until crust begins to form on underside. Pour egg mixture over potatoes. Cook 4 minutes, or until eggs are set.

Combine yogurt, remaining dill, and garlic in bowl. Top frittata with cheese, if desired, and place under broiler 2 minutes. Slice into wedges, and serve with yogurt mixture.

Posted on

Dutch Baby

This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss. It’s wonderful simply with sugar, syrup or preserves, but you also can serve it with fresh berries and whipped cream, apple slices cooked in butter and sugar or banana slices lightly cooked then dusted with brown sugar.

Ingredients:

  • 3 large eggs, at room temperature
  • ½ cup all-purpose flour
  • ½ cup whole milk, at room temperature
  • 1 tablespoon sugar
  • Pinch of nutmeg
  • 4 tablespoons unsalted butter
  • Syrup, preserves, confectioners’ sugar or cinnamon sugar- any other toppings. typically we do strawberries and whip cream or bananas cooked with brown sugar.

    Directions:
  • Step 1: Heat oven to 425 degrees.
  • Step 2: Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until very smooth. Batter may also be mixed by hand.
  • Step 3: Place butter in a heavy 10-inch skillet and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake 5 minutes longer.
  • Step 4: Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners’ sugar or cinnamon sugar.
Proudly powered by WordPress