I love brunch - it's hands down, one of my favorite meals. Today we had some old co-workers and friends over for a perfect Spring brunch: frittata, salad, fruit, bread and brie, and mimosas (for the non-preg diners).Fittata is surprisingly simple! I decided to make it with a twist because I didn't feel like waiting for potatoes to boil and soften enough for the frittata. So, here are the two kinds I made:
Parmesan, asparagus, and mushroom:
- In a pan, saute handful of asparagus (8 spears?) and add 3/4c mushrooms until soft
- In a bowl whisk 8 eggs with 1/2c parmesan
- Put eggs/cheese and sauted veggies in a baking dish
- Put in pre-heated oven at 350 for 25min
- In a pan, saute 1/2 white onion
- In a bowl, whisk 8 eggs and 1/2c cheddar
- Put eggs/cheese and sauted onion in a baking dish
- Put in pre-heated oven at 350 for 25min
- Eggs are loaded with nutrients: riboflavin, B12, and choline, which may well not only help developing brains in utero, but protect us from age-related memory loss; omega-3s
- Asparagus root contains compounds called steroidal glycosides, which may help reduce inflammation; calcium, magnesium and iodine and is an excellent source of folic acid
- Onions are low in saturated fat (which I made up for with the cheese) and high in vitamin C, dietary fiber, vitamin B6, folate and manganese
No comments:
Post a Comment