Ditch the humdrum and do something extraordinary this spring; pamper someone with brunch in bed! Brunch is a festive meal perfect for many springtime events such as Easter, Passover, Mother’s Day, graduation and wedding celebrations. But even if you don’t have an event to commemorate, brunch in bed can be the perfect way to give someone a little extra tender lovin’ care!
Today’s post is a recipe I reserve for some of life’s sporadic occasions, even if they are simply ‘brunch in bed.’ When I think of brunch, I think of quiche. It’s so delicious. I have taken a treasured quiche recipe and adapted it to my very own frittata. A frittata is an Italian dish, similar to an omelet. It’s is excellent for brunches since it can be served at room temperature (unlike an omelet) and I especially like that it can be made a day ahead and reheated.
This recipe serves six, so use leftovers for wonderful Lent meal, lunch for meatless Monday, or serve ‘ breakfast for dinner’.
- 1 – 9oz. bag fresh spinach
- 1 large sweet onion, sliced
- 1 large baking potato, sliced lengthwise into paper thin slices ( I use the de Buyer Kobra adjustable slicer)
- 8 fresh mushrooms, sliced
- 9 eggs
- 1/4 cup skim milk + 2Tablespoons
- 1/4 cup Greek low fat yogurt + 2 Tablespoons
- 8 oz. Swiss cheese, grated
- 2 teaspoons olive oil
- 1/2 teaspoon sea salt, divided
- cracked black pepper to taste
- 2 Tablespoons fresh herbs (parsley, chives, dill)
for steamed spinach
Clean spinach and pull off woody stems. Add 2 Tablespoons of water to a deep pot with a lid. Add spinach and place pot over low heat so the spinach cooks gently for about 5 minutes. Drain cooked spinach in colander and press out excess water.
Preheat in oven to 350 degrees F. Thinly slice raw peeled potatoes lengthwise with a slicer to get uniform paper thin slices. (I use the de Buyer Kobra adjustable slicer.) Slice onions and mushrooms.
Saute onions and mushrooms in oilve oil, until they have released liquid. Drain.
In a large bowl combine eggs, low fat Greek yogurt, skim milk, salt, pepper and fresh herbs. Set aside.
Spray square (8×8) glass baking pan with cooking spray. Add a layer of paper thin potatoes followed by a layer of each of the following: onions, spinach, mushrooms. Lightly season with pepper and sea salt. Sprinkle with 1/4 cup cheese. Pour 1/3 of egg mixture on top. Add a second layer starting with paper thin potatoes, onions, spinach mushrooms, salt and pepper, 1/4 cup cheese. Pour 1/3 egg mixture on top. Repeat. You should have 3 layers . Top with remaining cheese. Cover and bake at 350 degrees for 30 minutes. Uncover and bake an additional 15 minutes, until potatoes are tender.
Let cool for at least 10 minutes before cutting. Serves 6.
Disclosure: By posting this recipe I am entering a recipe contest sponsored by the Southeast United Dairy Association. I am eligible to win prizes associated with the content. I was not compensated for my time.