Springtime Brunch

Hope you enjoyed the long weekend. I know we did!

J had some family visiting from out of town, so I offered to host a little brunch on Sunday.  The most important thing about hosting a brunch is having all the prep work done ahead of time so that morning you can relax and just put it all together. Overall it was a big success and everyone left full of yummy food.

Set the table the night before! I set out all the platters and put little post-its on each with what was to be in/on them for my own peace of mind.

Trader Joe's mini croissants thaw on parchment overnight and swell into these lovely decadent beauties! 20 minutes in the over for perfection, and super easy!

I made these the day before, then rested them out an hour before putting them in the oven to rise a bit. Store bought sweet dough or pizza dough with homemade filling and cream cheese frosting was a decadent treat.

Veggies cooked and potatoes roasted the day before makes for a delicious 20 minute frittata.

Also on the menu was bacon, fruit salad, and store-bought Trader Joe's banana bread! It was nice being able to sit at home and chat and relax rather then being rushed around and shouting in a restaurant. It was a great morning. My mother in law took a pic with all the food on the table- I was shy to take my own so I'll have to get it from her! 

Click through for my Veggie Frittata Recipe !

15-20 Trader Joe's "Teeny Tiny yellow potatoes" 

(cut in half, lightly coat with olive oil and S&P and roast on 350 for 20 minutes)

1 orange pepper (seeded and chopped)

1 zucchini (washed, sliced and chopped into 1/2 inch pieces)

2 cups of sliced baby bella mushrooms

6 whole eggs + 6 egg whites.

 1 cup shredded cheese (i used a Mexican 3 cheese blend)

While potatoes are roasting in the oven, Saute peppers and zucchini on medium-high heat until tender (about 15 minutes). Add mushrooms and saute an additional 5 minutes. Salt and pepper to taste. 

I placed the veggies in  Tupperware to cool, draining occasionally as they cooled; then placed the potatoes on top for storage, and covered with the lid overnight. 

Morning of:  Reheat veggies and potatoes together in a large non-stick skillet. arragne evenly in the pan, whisk eggs together and pour over the top of veggies. while over medium heat. carefully lift up edges of frittata occasionally to allow the uncooked egg to seem underneath. Once the frittata is mostly set (will still have liquid on the top though) cover with cheese and place under the broiler for 3-5 minutes (watch this so it doesn't burn!)

plate and serve ASAP. warm frittata's are best! 

The reality is you can put whatever you want in a frittata! Leftover meat and veggies, pasta, you name it.