Tag Archives: breakfast

Asparagus Frittata

Asparagus Frittata Recipe

Memorial Day is the traditional segue to summer. And in the Great Lakes, it’s the start of weekend gatherings–at home, at the cottage, and at the campsite. What’s a quick and easy way to enjoy breakfast together? A simple frittata with seasonal vegetables. And right now, it’s asparagus season.

Most people in Michigan can’t wait for the first asparagus to show up at farmers markets and roadside stands. I’m one of them. As soon as the Holland Farmers Market opened in May, I was there with my basket, loading up on this spring vegetable that can be prepared so many ways. Putting it in a frittata is one of my favorites. In addition to the asparagus, I buy the rest of the ingredients from our local farmers at the Holland Farmers Market: pastured eggs from Grassfields, red onions from Visser Farms, and goat cheese from Country Winds Creamery. (Another reason why I love this recipe? You can cook it over a campfire, too!)

Asparagus Frittata

Serves 4.

3 T. olive oil

1/2 medium red onion, thinly sliced

1/2 lb. fresh asparagus, trimmed and chopped into 1-inch pieces

8 eggs, beaten

Salt and pepper to taste

1/2 cup grated cheddar cheese, 1/4 cup Pecorino cheese,  or dollops of goat cheese

Optional: chopped fresh herbs such as rosemary, thyme, tarragon, or parsley

Put 1 tablespoon of olive oil and vegetables into a large oven-proof skillet. Saute onions with asparagus on medium heat until nearly tender, about three minutes. With a slotted spoon, remove vegetables from pan. (Note: You can also leave the veggies in and pour the eggs right over them but I remove them and do the next steps first so the frittata doesn’t stick to the pan.)

Add salt and pepper to eggs, then stir. (If using herbs, add them now.) Heat remaining 2 tablespoons of olive oil in skillet on medium-high heat until bubbly. When oil is very hot, pour egg mixture into pan. As edges cook, lift up with a spatula and tilt pan so uncooked egg mixture runs underneath. Continue until eggs are no longer runny. (It will still be slightly soft.)

Preheat broiler on high. Spoon vegetables evenly over egg. Sprinkle cheese or place dollops over entire pan. Put pan in oven under broiler flame and immediately reduce to low. Broil about 3 minutes, checking occasionally. Frittata is done when the edges are brown and the cheese is bubbly (or soft for goat cheese).

Remove from oven and let set about a minute. Cut into eight slices and serve.

Asparagus Frittata Recipe

Cooking over a campfire? Just place foil on over the pan to cook the top of the frittata.

Chez Marcita Presents: Bill’s Oatcakes

See what Sunday morning is like at the Davis-Holm house as Bill and I show you our wheat-free, corn-free oatcake breakfast ritual. (Warning, I’m actually wearing my pajamas but I’ll spare you my bed-head hair by donning a bandanna.)

Sorry, it’s a little long but it’s our first video!

Four B’s for Breakfast

Call it indulgent but pretty much every Sunday that Bill and I are in town we make his oat cakes for breakfast, accompanied by a number of accoutrements–especially when blueberries are in season. For a truly decadent breakfast, our meal includes the Four B’s: nitrite-free bacon, buttermilk, blueberries, and Bellinis.

My task is to put the water on the boil for pressed coffee and get the bacon going.

Meanwhile, Bill mixes up the oat cake batter, using buttermilk in lieu of rice milk, which I save after making butter from our raw milk. (As I’ve mentioned before, his cow dairy allergy is toward pasteurized products, but he can tolerate anything made with raw milk.)

Then I play line cook and keep the oat cakes hoppin’ on the griddle.

While I wait for the pancakes to cook I mix up our Bellinis—peach puree and Prosecco made from “Bellini Baubles” that I’ve stashed in the freezer from the season’s white peaches. Sometimes I add a spoonful of Palazzolo’s Lemon Zest Sorbetto to the peach puree before adding Prosecco.

As long as I have some on hand, I throw in a few raspberries, too.

Once the oat cakes and bacon are done, we serve them with whatever berries are in season—still blueberries and raspberries this time of year in Michigan. I also top mine with homemade raw milk yogurt that I’ve strained during breakfast prep.

“You do this every Sunday?” you might ask. We sure do. Not always with Bellinis.  And most of the year without berries. Only half the time with bacon (gotta keep our meat consumption under control!). And about six months with buttermilk. That’s because this is the time of year we get double the milk from our herd share, while cows are lactating. Once their production slows (around December), we’ll go down to half a gallon a week….just enough to use in my coffee and maybe make some yogurt.

But what I think is even more important is that Bill and I share in the cooking—not just Sunday morning breakfast, but many of our meals. We learn things from each other, we spend time together, and we cook for ourselves. I think it’s something people in our country could do more of. And the best part is about half the year we enjoy our meals–sitting down–outside on the patio and surrounded by Nature.

From My Mother’s Recipe Box: Breakfast Treats for Mother’s Day

Getting ready to treat your mom for Mother’s Day? I’ve got two yummy vintage breakfast recipes from My Mother’s Recipe Box you might want to try: Old-fashioned Crumb Cake and my Aunt Lily’s Chocolate Eclairs. Why not serve her breakfast in bed?

Nutty Rice Porridge

For last night’s dinner (Day 3 of “How to Eat Healthy on $5.00 a Day”), I made  Cuban Black Beans with brown rice and purposefully made extra rice so Bill and I could enjoy it for breakfast. I love this recipe that I found at Tasteforlife.com and use it as a way to ease back into eating after my annual winter detox regimen.

Normally, I’d make this with the almond milk but since our rice was already cooked, I just reheated it in a pan with some raw milk and added the spices and apples. We skipped the walnuts and flaxseed due to cost, since this is our breakfast for Day 4 of our eating cheap and healthy challenge.

Nutty Rice Porridge
Adapted from Brenda Watson’s recipe on Tasteforlife.com
(Serves 2)

1 cup long-grain brown rice
2 cups almond milk
1/2 tsp ground nutmeg
4 T ground flaxseed
1/2 cup chopped walnuts
1 Fuji apple, chopped (Fuji apples are best for their texture and sweet taste, but you can choose another type of apple)

Place rice, milk, and nutmeg in medium saucepan.

Bring to boil, stirring frequently.

Cover pan and reduce heat to low.

Simmer for approximately 45 minutes.

Top with chopped nuts, ground flaxseed, and apple.

To make this recipe with pre-cooked rice, use 2 cups of cooked brown rice and one cup of almond milk. Place rice and milk in saucepan and heat thoroughly. Top with the rest of the ingredients.

From My Mother’s Recipe Box: Quick Breads for Thanksgiving

If you’re looking for some easy breads for Thanksgiving that double as breakfast food, check out these two recipes from My Mother’s Recipe Box. Who doesn’t like slicing off a warm piece of apple bread in the morning after being stuffed from dinner the night before?

They’re delicious to eat and easy for the cook. And they transport well.

Happy Thanksgiving!

I Love Blueberry Pancakes in January

With local blueberries, of course.

Thanks to my friend Lois, who told me her technique for freezing blueberries, I preserved a huge batch of them last summer to keep on hand during the winter months.

Since Bill and I have oat cakes just about every Sunday morning, we’re now able to add some much-needed (this time of year in particular) antioxidants to our batter. We just take a handful of berries out of the freezer the night before and throw the thawed  berries into our batter.

It’s a delicious way to bring July into January and savor the summertime flavors of berries.