Adventures in Cooking - Brunch edition

We love to cook. We are not quite foodies...we just like to cook and eat. Cooking is part of our adventures...we like to try new recipes, old favorites, and ethnic dishes. My absolute favorite meal usually is a breakfast brunch. On long weekends, I love to "sleep-in" [which is usually like 6:30am instead of 5:30am] and make a nice, hearty meal.

I thought I would share our Labor Day weekend brunch because it was so delicious, easy to make, and quasi-healthy. With the easy prep of a puffed pancake and a frittata, you can get it all in the oven to cook, clean up your mess, and have time to enjoy a cup of a coffee and read the paper (yeah, right... more like watch another run of Toy Story 1 or 2) while it all bakes.

I like to get the frittata started first, because it takes longer. Once you get it in the oven, start the puffed pancake and it will all be done around the same time.




Blue cheese Walnut frittata 


Who doesn't love eggs? I came across this recipe while awake before the early birds, trying to surprise them with a yummy breakfast. I had a strange assortment of ingredients and was googling away trying to find some inspiration. This really hit the spot. Of course this recipe appears in its altered format - feel free to check out the original (link is included at the bottom). I reduced the amount of cheese, added bacon and took out spinach. This is a great recipe for those of you with low-carb preferences.

1/2 cup chopped onion
4 garlic cloves, minced
a healthy dose of real bacon bits (2-3 tablespoons or more if you like bacon)
2 cups egg substitute
1 cup shredded part-skim mozzarella cheese
1/2 cup crumbled blue cheese
2 plum or roma tomatoes, diced (you could use sun dried tomatoes instead for a different flavor)
1/4 cup chopped walnuts

In a large ovenproof skillet (10 or 12 inch) coated with cooking spray, cook onion and garlic over medium heat for 3 minutes or until tender. Remove from heat. 



In a large bowl, beat the egg substitute until frothy. Stir in the onion mixture, bacon, mozzarella, blue cheese, tomatoes, and nuts. Pour back in ovenproof skillet re-coated with cooking spray. Bake, uncovered, at 425° for 30 minutes or until a knife inserted near the center comes out clean. Serves 4-6.


P.S. Here is the original recipe courtesy of Taste of Home

Puffed Pancake 
I had the idea to make this after we stayed at a B&B that served something similar. We declare this one is better and undoubtedly healthier as we substituted real butter with Smart balance (not the spread, but the one good for cooking) as well as egg substitute instead of whole eggs (makes it lighter on the fat and cholesterol=heart healthy). Sprinkle with a bit of powdered sugar and syrup if you like. With the the rise of a souffle and the texture/flavor of a Cuban flan, it is certain to be a hit (and disappear quickly). You can use apples, pears (our favorite) or whatever fruit you would like, to add a new flavor.

1 cup of fat free milk
1 cup egg substitute (equivalent of 4 large eggs)
3 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon cinnamon
2/3 cup all purpose flour (I like to use Gold Medal - higher protein makes for better baking)
4 tablespoons (or 1/2 stick) "healthy" butter option (i..e, Smart Balance, etc.)
1-2 pears or apples or peaches or whatever (go crazy) - peel (ugh), core, and thinly slice
1-2 tablespoons brown sugar
powdered sugar for sprinkling
syrup (tastes great without it)

Preheat oven to 425 degrees. Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended. Add flour and whisk until batter is smooth. Place butter in round glass pie pan (9 inch) or 13x9 glass baking dish (I prefer the round...prettier...because we all known our men and sons LOVE prettier breakfast). Place dish in the oven until the butter melts (about 5 minutes). Remove dish from the oven and place fruit slices in overlapping rows atop melted butter. Return to the oven and bake until fruit begins to soften slightly and butter is bubbling and beginning to brown around the edges of dish (10 minutes). Remove dish and pour batter over fruit and sprinkle with the brown sugar. Bake pancake until puffed and brown (about 20 minutes). Sprinkle with powdered sugar, if you like. Serve warm. Serves 4-6.

P.S. I hijacked this recipe from Bon Appetit, September 2002 and made it my own. Now its your turn.

Overall, it makes a great brunch and satisfies all breakfast taste buds (a bit of savory and sweet). Pairs well with a fresh glass of orange juice (or mimosa...and if you lack a bottle of champagne, a drop of white wine works just as well), hot brewed coffee, and a side of fresh fruit (blackberries, raspberries or whatever you like).

The leftovers...the best part is reheating it the next morning!

Cheers!

Anna Marie