Sunday, July 4, 2010

July 4th Brunch - Celebrating our Independence

This morning we celebrated our independence with brunch on the deck. It was a warm sunny morning, with a nice breeze, so the perfect way to kick off the festivities.
Independence Day Brunch:
Zucchini and Vidalia Onion Frittata with Cherry Tomatoes
Fresh Fruit Bowl
Grilled Assorted Muffins
Frittata - Slice 1/4 of a Vidalia onion into half moons. Slice one medium zucchini into 1/4 slices.
Saute both in olive oil until tender (about 6-8 minutes):
Add cherry tomatoes and saute for about 2 minutes. Sprinkle with a little grated cheese (I use Pecorino Romano):
Beat 8 eggs in a bowl:
Spray the sides of the pan with cooking spray and then add the eggs:
Sprinkle with a little bit more grated cheese. Cook over medium to low heat for about 4-5 minutes or until the sides have started to set up. Then place in the oven under the broiler (450 degrees) for about 8-10 minutes, or until firm and golden brown. I cook the frittata in my All- Clad pan which works well in the oven. You can slice into 8 pieces (like a pie) and bring the pan right to the table.
I purchased assorted muffins at Roche Brothers, but your own homemade muffins would be even better. Slice the muffins, melt some butter or Earth Balance in a cast iron pan (if you have one), and grille until golden brown. Keep the heat between medium and low.
Slice your favorite fruit. I served blueberries, watermelon, mango and plums.
Happy 4th of July to all!

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