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Breakfast Frittata

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Sunday brunch is a treat we don’t often give ourselves.

This meal is easy to prepare, especially if your other half helps.

female chef

Breakfast Frittata

  • 4 strips bacon diced
  • ¼ pound ham diced
  • 1 tbsp. onion chopped
  • ½ tbsp. olive oil
  • 1 tbsp. and ½ tbsp. butter
  • 4 large eggs
  • Fresh ground pepper to taste
  • 3 slices provolone cheese torn into pieces
  • Fresh grated parmesan cheese

Preheat oven to 350°F 175°C

Fry bacon pieces in a medium-size frying pan until almost done. Drain in a colander.

Add olive oil to the same frying pan and 1 tbsp. butter. Over medium heat, melt the butter while swirling pan to coat sides. Add ham and onion. Sauté until the excess moisture from the ham is removed, about 2-3 minutes.

Whisk eggs well in a bowl. Break off bits of the remaining butter and drop into the eggs. Add pepper and whisk again. Pour eggs into hot skillet, then stir gently to distribute ham evenly. Top with bacon. As the edges cook, gently lift them and tip pan to allow raw mixture to flow beneath. Continue cooking until eggs begin to set.

Place frying pan in hot oven about 3-4 minutes to complete cooking. Remove pan and scatter provolone cheese across the top of frittata. Grate parmesan over the frittata. Return to the oven until provolone is melted.

To serve cut into wedges like a pie.

Serves 2


Hash Brown Potatoes

I admit I make the worst from scratch hash browns in the world. After years of trying, I finally gave up. The best brand we’ve found is Mr. Dee’s. They fry up quick and crisp without oil. A little pepper sprinkled on each side as the cook is great. If you don’t have it in your area, then use any frozen or fresh brand and follow the package directions.


Fruit Salad

  • 1 pear sliced
  • 1 banana peeled and sliced
  • 1 apple peeled, cored, and sliced
  • Lemon juice
  • 15 red grapes cut in half
  • 1 kiwi peeled and diced

In a glass bowl, combine the pear and banana. Sprinkle with lemon juice to prevent them from turning brown. Gently toss. Fold in the grapes and kiwi.

To serve, spoon the fruit salad into pretty dishes.

This can be prepared first and set in the refrigerator to chill.


Mimosas

  • 1 bottle chilled Champagne
  • Orange juice
  • Stemmed glasses

Fill the glass half full with champagne. Pour in orange juice. Do no stir. But definitely enjoy while you cook.

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