Frittata is one of the Family’s favorite for weekend brunch. I’ve made potato & bacon frittata, corned beef hash frittata and sometimes I used leftover meat or seafood from the night before as part of the filling.
Here’s a salmon tomatoes and scallions frittata from the leftover pan-fried salmon I made the other day.
INGREDIENTS:
leftover salmon fillet, flaked
7 eggs
1/4 cup of cream (or milk)
2 sprigs of scallions, chopped
1 large tomatoes, chopped
3 cloves of garlic, peeled and chopped finely
salt & pepper
shredded cheddar cheese
oil

We just devoured our usual weekend brunch which consisted of red potatoes with dried herbs and scrambled eggs with cheese and tomatoes. A combination of simple breakfast dishes for a nice Sunday breakfast with the family. And we didn’t have to get all dressed up and leave the house.

Anyone could make this delicious breakfast spread just by looking at the picture above but just in case I’ll share the directions. Check them out after the fold.

What goes up, must come down. . . although with rooftop view, and a yummy brunch, you may want to stay atop New York City for the entire day.  In a city where you can spend most of your days looking up at all the skyscrapers, it will be a pleasant change of pace to enjoy a delicious meal and a location that allows you to look down.
This summer, visitors and residents can retreat to the rooftops to not only take in spectacular views of our City from many different vantage points, but also enjoy some excellent food and drink,” …read more

Have you ever tried Lemon Curd?  It has a custard or pudding-y texture to it. Thicker than a sauce, but you use it similarly.
Spoon, a catering company in New York City, has their Lemon Curd available online here. I had the opportunity to try it on my own scone recipe.
Tasty. It has a good sweet-tart balance, lots of lemony flavor and went perfectly with the scones. This was my first “curd” experience. It’s not a very appetizing name – curd. I think that’s why I avoided it up until this point. Silly word-fearing me.
Here’s my scone recipe. Scones are …read more

National Hot Dog & Sausage Council has created this delicious recipe that would be great for any brunch menu: Baked Sausage and Vegetable Omelet. Not only is the omelet tasty, it can feed a large group without breaking the bank, is easy to prepare and can be made ahead.

Baked Sausage and Vegetable Omelet
Yield: 8 breakfast servings
1 pound breakfast sausage
1 cup chopped button mushrooms, stems removed and cleaned
1 cup chopped green onions
3/4 cup seeded and diced roma tomatoes
3 Tablespoons chopped fresh basil
8 large eggs, well beaten
1 cup milk
1/4 teaspoon each salt and freshly ground black pepper
Nonstick cooking spray
Extra chopped …read more

Christmas morning is always fairly hectic around my house. Yesterday morning was an exception. My kids slept in until 10:30 am. I’m serious. Santa’s special treats were waiting under the tree and they just kept on sleeping.  I took advantage of the break to make sure the tree looked extra pretty, then I chatted with some friends, talked to my sister on the phone, and checked on the kids. Again. And again.
Finally, they were up, the presents were opened and the time for breakfast was past – we were well into Brunch territory.  I decided to whip up a casserole …read more

I love a lazy Sunday morning spent cooking up something delicious. This morning I flipped through Vegan with a Vengeance (which has a great section on brunch) and decided to make a vegan frittata. I improvised a bit, adding mushrooms, zucchini, and fresh basil. I served it with a colorful salad (lettuce, grated beets, tomatoes, carrots, radishes, and cucumbers) for a delicious and healthy brunch.
If you don’t have VwaV in your cookbook library, you can check out the PPK website for a few of Isa Chandra Moskowitz’s fabulous vegan brunch recipes.