Yes, my name really is spelled that way.


midweek brunch.

My friend Lisa and I have found the perfect solution for catching up when we have opposite schedules: midweek brunch.  It feels truly decadent to start the day with fresh juice, a full table setting and girl talk!  It was my turn to host so I put together a simple brunch with my foolproof frittata recipe to go with avocado on toast, fresh peaches, iced coffee and kale citrus juice....  
 egg white frittata.
6 egg whites or 1/2 container liquid egg whites
1 tsp whole wheat flour
salt and pepper to taste
1/2 summer squash, sliced thin with a mandoline
2-3 tbsp goat cheese, crumbled
splash milk 
fresh chopped herbs
dried herbs
Preheat oven to 375 degrees.  Spray a baking dish with olive oil spray and place in oven.  The dish will need to heat up at least 10-15 minutes (at least 5 minutes at full temp) before adding ingredients.  Meanwhile, in a bowl, whisk eggs, milk, herbs.  Season with salt and pepper and add squash.  Remove baking dish from oven and pour egg mixture then sprinkle the top with goat cheese.  Since the oven is hot, it will cook quickly - maybe within 10 minutes.  For a little crust on top, place under the broiler for a minute or two.... 
 kale citrus juice.
1 bag chopped kale (cuts down the time spent washing and chopping!)
juice and zest of 1 orange
juice and zest of 2 lemons
juice and zest of 3 limes
generous drizzle of honey
In a blender, combine all ingredients and blend until kale is chopped fine.   Place a fine mesh sieve over a bowl and pour juice over the sieve.  allow to drain and pour the remaining contents of the blender.  Transfer to a pitcher and chill.  To serve, pour over ice and garnish with a citrus wedge.

Good morning!  

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