Brunch!

Having a backyard has always been important to Spencer and I. We love hosting, having a little sanctuary and being able to enjoy a meal outside.

This holiday weekend we decided to stay home and make a delicious brunch together. On the menu:

Sweet Italian Sausage & Cherry Tomato Frittata
Paprika Potato Medley
Arugula, Beet and Parmesan Salad

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Sweet Italian Pork Sausage & Cherry Tomato Frittata (serves 4)

  • 2 Sweet Italian Pork Sausages
  • 4 Eggs
  • 4 Egg Whites
  • 1 tbsp of Half & Half
  • 1 cup of Cherry Tomatoes
  • 1/4 cup of fresh Basil
  • 1/2 cup of finely grated Parmesan
  • Salt and Pepper to taste
  1. Preheat the oven to 350 degrees F.
  2. In a small frying pan cook sausages (remove casing) until they are nice and brown.  Make sure to crumble with a wooden spoon.
  3. While sausage is cooking, crack 4 eggs and 4 egg whites into a bowl. Add 1 tbs of half and half and beat for a few minutes.
  4. Add fresh basil, grated parmesan and salt and pepper to eggs and mix well. Set aside.
  5. Slice cherry tomatoes in half and place in a greased 9″ x 7″ pan.
  6. Drain grease from sausage and add crumbled sausage to pan.
  7. Pour egg mixture in pan and bake for 40 minutes.

Paprika Potato Medley (serves 4)

  • 1 lbs of mixed Potatoes (I like to use Trader Joe’s gold, red, purple “Potato Medley”)
  • 1/4 cup of Olive Oil
  • 1 tbsp of Sea Salt
  • 1 tsp of Paprika
  • 1 tsp of Garlic powder
  • 1 tsp of fresh ground Pepper
  1. Preheat the oven to 400 degrees F.
  2. Cut the potatoes in quarters and place in a bowl with cold water. Soak for about 15-20 minutes. You can soak overnight to get crispier potatoes
  3. Dry potatoes and place in a bowl with the olive oil, salt, pepper, and paprika; toss until the potatoes are well coated.
  4. Transfer potatoes to a sheet pan and spread out into 1 layer.
  5. Roast in the oven for 45 minutes or until browned and crisp.

Arugula, Beet and Parmesan Salad (serves 4)

  • 4 cups Arugula
  • 2 tbsp Olive Oil
  • 1 tsp Sea Salt
  • 1 cup Beets
  • 2 tbsp Lemon juice
  • 1/4 cup grated Parmesan
  1. Place Arugula in a large bowl and mix in olive oil, sea salt, and lemon juice.
  2. Top with beets and parmesan.

 

When it comes to sea salt I like to use Sal de Ibiza. You can find it here and add to your own dishes!

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