Brunch is my favorite meal of the week. It’s not quite breakfast and not quite lunch. It’s the perfect blend of savory and sweet. So why is brunch the one meal I look forward to all week?
After running around all week trying to catch my breath between work, errands, the gym, dinner planning and preparation, and mandatory family gatherings, brunch is a meal for relaxation. It’s about catching up on the events of the previous week, or a once-every-two month reunion. Life stories, little known secrets and advice are always shared.
Let’s not forget about the food. There are so many delicious options – my favorite being Eggs Benedict. Disclaimer: I’m absolutely awful at poaching eggs. I’m great at scrambled with cheese and sunny-side up, but poached; that’s a-whole-nother story. Luckily Crate&Barrel makes this great individual egg poacher which I plan to buy, and use to make my own Eggs Benedict. Recipe and photo to follow next week.
In the meantime, I make a mad stovetop eggs frittata.
Ingredients
4 oz Fresh baby spinach 4 Eggs 4 tablespoons shredded cheese of your choice (Mozzarella, cheddar, etc.) ½ Green Pepper ½ Red pepper 1 cup Broccoli (other veggies can be used)Directions
Spray cooking spray in a nonstick skillet. Wilt the spinach with 1 Tbsp water for 5 minutes, stir as it’s cooking. Add broccoli, green pepper, red pepper. Let cook for another 3-5 minutes. In a separate bowl, beat the eggs (lightly) Pour eggs over veggies. Do not stir. Cover and cook until eggs are set (5-8 minutes) Serve in the skillet.Servings: 4
