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Red Bell Pepper and Mozzarella Frittata by Annie LeonOne of my newest favorite dishes is the frittata. Its simple, fluffy texture, the layers of flavor, the savory, hearty wedges are a perfect make-ahead for a brunch,an ideal meal for Lent, or just a easy, breezy dinner to entertain with. Paired with some fresh, plump strawberries, cold orange juice, lightly toasted English muffins -… |
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Popovers from a 1931 Stove Cook Book by Mary WinbornDelicious popovers. I add chives to it, a la Jay's Marine Grill, which was a great seafood place in Dallas and closed in the late 50's, I think. They used to pass these out prior to and during dinner. |
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Basic Pannekoeken by Larry SchneiderThis type of Pancake is everywhere in Amsterdam and used for Breakfast or Lunch, with a huge variety of things that can be used for toppings. |
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Nu-Wave breakfast bake by JenQuick and easy to make when you have out of town company |
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Easy Lowfat Eggs Benedict by MaineHealthyEaterA great healthy Sunday brunch item. Serve with fresh fruit for a wholesome meal. |
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Brunch Bake by David St. John
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Green Chile n Cheese Strata by william ruiz
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Eggs with Cheesey Mock Hollandaise Sauce by CarolinaheartstringsIt’s after Easter. We love to dye eggs. We dye a lot of boiled eggs. No one in my house likes boiled eggs but me. Can you see where I am going with this one? I have an over abundance of hard boiled eggs so in an effort to make something creative with them, I started thinking on my way home from work, what I could make myself for… |
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Florentine Salmon Brunch Frittata by Salad FoodieA hearty yet healthy brunch frittata that yields easily to substitutions. In place of spinach, think broccoli, asparagus, cauliflower, zucchini. In place of vermicelli use other pasta shapes. Cheddar, mozzarella or goat cheese in place of Swiss. Other fresh herbs (basil, rosemary) in place of dill. |
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Brunch Cups by DebbiebGreat brunch or anytime appetizer recipe |
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Nicoise Salad Frittata by SmokinhotchefNicoise Salad with a Latin twist. Layers of flavor and all the components of the classic and classy salad, baked into a delicious frittata and topped with a vibrant and tangy micro-greens and grape tomato ensalada. Perfect for brunch or a wonderfully elegant one skillet dinner. Viva la France and Viva la Espana! Scandelicious!!! |
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Sausage, Egg n cheese bake by william ruiz
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Dad's crepes by Deb Theisen
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Mini Quiche by Chef SmithMost people believe that the quiche originates from France, and it is fair to say that in its traditional form, attributing origin to the French is quite correct. However, prior to French chefs concocting quiche, German chefs made an egg custard pie called kuchen, meaning cake. The German dish was baked in brioche dough, instead of… |
1 vote
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