Sun, May 15, 2016
What’s better than brunch outside on a Sunday morning? Enjoying a homemade brunch, complete with ingredients from the back yard! There is nothing like springtime to kick off brunch season. Yes, brunch is great all year, but there is something about fresh ingredients and sunshine that only Spring can deliver. A few weeks ago, I was gathering eggs from my hens (they’re pictured below!) and thought what better way to put all these eggs to use than a fresh frittata. My basil plant has taken off and I have already gotten a few ripe tomatoes, which I thought would be perfect to use in one of my favorite recipes. I included the recipe below. It’s adapted from camillestyles.com.
I’d love to hear your favorite brunch recipe!
1/3 cup of milk
2 garlic cloves, minced
1 lemon, zest
3 shallots finely chopped
4 oz. of goat cheese
10 oz. bag of baby spinach
10 oz. heirloom cherry tomatoes, halved
1 zucchini, chopped
1Ž4 cup fresh basil, torn
3 tablespoons fresh dill, roughly chopped
Salt & Pepper to taste
2 tablespoons of olive oil
1.Preheat oven to 425 degrees. In a large mixing bowl, whisk together eggs, milk, lemon zest and garlic. Fold in shallots, goat cheese, baby spinach, cherry tomatoes, zucchini, basil & dill. Season with salt and pepper.
2.Using your favorite casserole dish (I love using this pie plate for this dish), grease the dish with olive oil to coat. Carefully pour in frittata into dish. Top with goat cheese and salt and pepper. Bake for 20-25 minutes or until puffy all the way through. Let cool for 5-10 minutes before serving.
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