I enjoyed many sips of coffee out my grandmother’s china…
And spent a lot of quality time with the lady herself.
What a cutie, right? Its a little ridiculous.
Anyways I’m back in the city now and what better way to celebrate my return than with a luxurious stay-at-home brunch with my bestie.
WHAT’S FOR BRUNCH?
Sweet potato homefries, swiss chard and mushroom frittata & mixed greens with bosc pear, pepitas and a blueberry balsamic emulsion. Served with a side of this cornbread.
Sounds ridiculously complicated? Not so much!
Here are some tips I use to save time come brunch hour…
No-Bake Frittata (Omlette-Style)
- Sautee veggies of choice in a medium saucepan, well coated in cooking spray or oil. I used onions and mushrooms. Add greens like chard, spinach or kale last so they don’t cook down too much.
- Whisk together 2 eggs, 4 gg whites, 1/4 cup milk of choice, salt and pepper plus a heaping scoop of nutritional yeast or parmesan cheese (optional).
- Pour egg mixture over sauteed veggies and reduce heat to low. As the frittata cooks, tip the pan to redistribute the uncooked egg on the top to the sides of the pan.
- When egg lifts easily from sides of the pan use 1 or 2 spatulas to FLIP the egg. Cook for 1 more minute, slice and serve.
5 minute Sweet Potato Hashbrowns
- Poke a medium-large sweet potato a few times with a fork and microwave around 7 mins (or use the ‘baked potato function) until cooked through.
- Cut cooked potato into cubes and toss in about 1/2 tbsp of coconut or olive oil.
- Sprinkle with herbs and sea salt (I used Kirkland’s Organic No-Salt Seasoning, Pepper, Herbamare & Old Bay) and toss again.
- Fry on a skillet over medium-high heat for 3-4 minutes or until lightly browned.
Tip: To make your potatoes extra crispy, prepare them before the rest of your meal. Then just reduce heat on the skillet to the lowest setting and leave them there while you cook the rest of your breakfast. This will dry them out and crisp them up even further.
No-Cook Balsamic Fruit Emulsion
- Place 1/4 cup frozen berries in the bottom of a microwave safe dish and cover in 1/4 cup balsamic vinegar.
- Microwave for 2 minutes.
- Muddle together balsamic and berries with a fork then return to microwave for another minute.
- To make a dressing, add in 1 tbsp coconut oil (heat of the balsamic will melt it) or your favourite oil. Serve while warm.