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Breakfast Frittata
Bob Downey, Certified Culinary Development Chef, Wellington Times
Be sure to always start your family’s day with an enticing breakfast. Early morning meals can take minimal preparation time while still being creative. Enjoy!
6 potatoes (shredded)
6 eggs (beaten)
1 onion (diced)
½ cup mushrooms (washed and sliced)
1 cup cooked ham (diced)
2 tbsp. butter
½ cup cheddar cheese (shredded)
¼ cup mozzarella cheese (shredded)
1 tsp. fresh rosemary (chopped)
1 tsp. fresh parsley (chopped)
salt and cracked black pepper to taste
In a large skillet add and melt butter
Add potato shreds and cook for 8-10 minutes
Add onions and continue to cook until golden and start to crisp
In a medium bowl add eggs, mushrooms, ham, rosemary, salt, pepper and mix well
Pour over cooked potatoes
Continue to cook until egg mix starts to set and become firm
In a small bowl add cheddar cheese, mozzarella cheese, parsley and fold until mixed
Sprinkle evenly over top of egg mix
Place skillet in oven preheated to 350°F
Bake in oven until eggs are fully cooked, cheese melts and starts to blister slightly
Remove from oven and serve
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Cheese Strata
Linda Waterson, Wellington Willows
The most requested recipe at Wellington Willows
White or cracked wheat bread with crusts removed
2 cups shredded old cheddar cheese
4 eggs
1 tsp. salt
½ tsp. prepared mustard
2½ cups milk
Chopped parsley & chives
Tomatoes, sliced
Optional Fillings – choose 1 or a few:
Asparagus (my favorite)
Green onion
Sautéed & well drained mushrooms
Crumbled, browned & well drained sausage
Line the bottom of the baking dish with a single layer of bread slices.
Sprinkle the bread evenly with cheese and any of the optional ingredients you wish.
Put another single layer of bread over the top of all ingredients.
In a medium mixing bowl beat eggs, salt, mustard and milk. Pour this mixture evenly over the bread.
Cover the dish with plastic wrap and refrigerate at least 2 hours but preferably overnight.
Bake in 350º oven, uncovered for 60 -70 minutes or until knife comes out clean from the center and it is nicely browned and puffy. Baking on convection for half the time will make the top even crispier!
Let cool for about 3-5 minutes and cut into squares. Plate with warmed sliced tomatoes on the side and ENJOY!
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Easy Cheesy Frittata
Pat Howard, Breeze off the Lake B&B
Serves 6 – 1 slice each
Preheat oven to 350°F
6 eggs
6 egg whites
3 tbsp. water
½ cup chopped seeded tomatoes
1 cup part-skim mozzarella shredded cheese, divided
½ cup chopped fresh basil
Beat eggs, egg whites & water in medium bowl with whisk until well blended
Stir in tomatoes, ½ cup of the cheese & basil
Pour into greased 10-inch glass pie plate
Bake 25 min. or until puffed & golden
Sprinkle with remaining ½ cup cheese
Bake an additional 5 min. or until cheese is melted
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Fruit Plate Drizzled with Honey Yogurt
Linda Waterson, Wellington Willows
So simple yet it always inspires a ‘wow’ from the guests
Strawberries, Raspberries, Blueberries, Melons (depending on what is in season)
Yogurt
Honey
Mint Leaf
Arrange fruit in rings around the plate. Fill center with a colorful fruit like blueberries. Mix yogurt with honey until sweetened to your taste. Using a piping bag, decorate plate with swirls of yogurt. Add a mint leaf.
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Maple Syrup Oat Cakes
Linda Waterson, Wellington Willows
For that perfect sweet ending with coffee
¼ cup butter, softened
½ cup sugar
½ tsp. salt
1¼ cups flour
2 tsp. baking powder
¾ cup rolled oats
½ cup milk
½ cup maple syrup
Whole nuts
Can be served with:
Maple Butter
Jam
Preheat oven to 350°F and grease muffin tin or line with paper cups.
Blend softened butter with sugar and salt. Add flour and baking powder and blend with pastry cutter or back of fork until evenly distributed and it resembles coarse crumbs. Stir in the oats. In small bowl, combine syrup and milk and blend until it is a light brown color. Pour milk mixture into flour mixture, stirring just until moistened.
Bake for 18 - 20 minutes or until an inserted toothpick comes out clean. Are moist and heavy with sweetness!
Insert a whole nut in the center of muffin. Cool on rack.
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Peachy Juice
Linda Waterson, Wellington Willows
Guests know they are on vacation when they start breakfast with this yummy drink!
3 parts orange juice
1 part Peach Cider
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Zucchini-Currant Pancakes
Vicki Emlaw, Vicki's Veggies
2 cups all purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1 1/2 cups buttermilk
3/4 cup vegetable oil
3 large eggs
1 medium zucchini, grated, squeeze if excess moisture
1/2 cup dried currents (could substitute with fresh currents or berries)
Preheat oven to 200F. Whisk first 7 ingredients in large bowl. Whisk buttermilk, oil and eggs in medium bowl. Add to dry ingredients and mix just until blended but still lumpy. FOld in zucchini and currents/berries.
Heat griddle over medium heat and brush with vegetable oil. Pour batter by 1/3 cupfuls, and cook until golden, about 2 minutes each side. Serve with maple syrup and butter. MMM!
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