Sunday morning we are packing up our youngest daughter and moving her to Denver. She will finish her last internship rotation this summer and take the Registered Dietitian’s exam this fall. If we are all lucky, that will result in a paying job soon thereafter!!!! Such a bittersweet time, I am so excited for her to start this new phase of her life, yet sad because she will be so far away. For her last Saturday at home, I thought we would make the day special by starting our morning with breakfast on the patio.
One of my favorite items to make for breakfast are scones, I LOVE,LOVE,LOVE them. My go-to recipe comes from a workshop I took with Jenny Steffens Hobick at Everyday Occasions. She makes several versions of these, cranberry, vanilla bean and cinnamon swirl to name a few, but my favorite are the jalepeno cheddar. Click here for the link to that recipe. For this mornings scones, I left out the jalepenos.
Another quick breakfast recipe I love are frittatas, first because I like my eggs cooked well done and that is easy to accomplish in this recipe and also because frittata’s are great for throwing in leftover veggies.
I have included this recipe at the end of the post. Did you happen to notice the wooden butter knife in the scone picture above and the wooden cutting board in this frittata picture. These are handmade items by my brother-in-law Steve. I have talked about his craftsmanship several times on the blog including here, here and here. I should just start a page about all the items he makes, better yet, I should start a shop to start selling his items. Hmmmm…
Here is another picture of the frittata where you can see a better view of the inlaid cutting board. This board is actually a pizza peel. It has a very thin edge perfect for scooping up a pizza out of the oven. We use it all the time, I love it!
I got off track a little there, back to our breakfast! I kept the table-setting very simple with a tablecloth over our bistro set and a few individual flowers in vases.
I did spend a couple of minutes making fun bowtie napkins!
Below is the Veggie Frittata recipe…..enjoy your weekend!
½ onion, diced
2 cups chopped broccoli
1 cup sliced mushrooms
1/3 c diced green pepper
1/3 c diced red pepper
2 t minced garlic
Red pepper flakes, salt and pepper to taste
In a heavy, oven-proof skillet, melt the butter. Sauté the onions, broccoli, peppers and mushrooms until soft. In another bowl, whisk the eggs and seasonings together. Pour the eggs over the veggies until the sides are set. Set the oven to broil and put the skillet in the oven until the top of the frittata is set and browned. Slide from the pan and slice.