Recipe Meal Type: Breakfasts & Brunches

Breakfasts & Brunches

Cheese Frittata with Tomato Basil Sauce

  • Preheat broiler. In bowl, beat eggs, water, salt and pepper. Heat 2 tbsp olive oil in large, ovenproof skillet, preferably nonstick, set over medium-high heat; pour egg mixture into skillet. Cook for 3 to 4 minutes, lifting edges of the eggs as they set to let uncooked egg run underneath until bottom is set.
  • Sprinkle cheese over top; broil for about 3 minutes or until cheese is golden and bubbly. Slide onto platter or cut into wedges and transfer to plates. Set aside.

Sauce: Return skillet to stovetop over medium-low heat; cook oil and garlic, tipping pan to moisten garlic, for about 1 minute or until fragrant. Add tomatoes; increase heat to medium-high. Cook, stirring occasionally, for about 5 minutes or until slightly thickened. Add basil, salt and pepper. Spoon partially over frittata wedges.

Tip: Serve this frittata with crusty Italian bread.

Recipe Provided by Chef Sharon Sanders

Caramelized Onion Frittata

  • Heat oil in large ovenproof skillet, preferably nonstick, over medium-high heat; add onions and 1/2 tsp salt. Cover and cook, stirring occasionally, for 5 minutes. Reduce heat to medium-low; cover and cook, stirring occasionally, for 6 to 8 minutes or until well browned.
  • Meanwhile, preheat broiler. In bowl, beat together eggs, water and remaining salt; pour over onions in skillet. Increase heat to medium; cook for 4 minutes, lifting edges of the eggs as they set to let uncooked egg run underneath until bottom is set. Transfer skillet to broiler; broil for 3 minutes or until frittata is puffed and golden.

 

Recipe Provided by Chef Sharon Sanders

Best Blueberry Muffins

  • Preheat oven to 425°F.
  • In bowl, beat together sugar, eggs, olive oil and orange extract.
  • Combine flour, baking powder and salt; add to egg mixture, in two additions alternating with buttermilk.
  • Fold in blueberries.
  • Line muffin cups with paper cups; fill cups three-quarters full of batter.
  • Combine lemon zest with sugar; sprinkle over each muffin.
  • Bake for 12 to 15 minutes or until golden brown.

 

Recipe provided by Chef Mary Ann Esposito

Orange French Toast

  • In large bowl, whisk together orange juice, milk, 3 tbsp olive oil, egg, egg whites, sugar, orange extract, and salt (if using) until well blended. Soak bread in mixture until liquid is absorbed.
  • In skillet or on griddle, heat remaining olive oil; cook bread, in batches, until lightly browned on one side, turn over and cook until other side is browned. Garnish with orange slices.

Cran-Pear Oatmeal

  • In saucepan, combine milk, olive oil, cranberries, cinnamon, nutmeg and salt; bring to boil over medium heat, stirring occasionally.
  • Add oats and pear; simmer, stirring occasionally, for 5 to 6 minutes or until most of the liquid has been absorbed. Remove from heat; stir in sugar, walnuts and vanilla.

 

Recipe provided by Chef Jim Coleman