Morning-After Brunch

27 Nov

Yesterday Jess drove up to Ottawa to visit TESS for her birthday which is today! HAPPY BIRTHDAY TESS!!

Tess and our other good friend, Tanya, had a joint birthday party last night and so Jess decided to join in the fun, and oh the fun we had! We’ll be posting some pics into the “shenanigans” page soon, so stay tuned for that one!

Following an evening of eating, drinking and dancing, we all woke up with sore feet and hungry bellies so we decided to fix that asap.

Is there anything better than a filling, yet healthy, brunch after a long night of poisoning your body with alcohol?  We think not.

In attendance of last night’s festivities was our friend Mike who invited us over to his place for brunch and to see their new puppy!!! Yay puppies!

In exchange for Mike and Murray playing host to our group, we figured we would bring brunch to their lovely table.

Now, being that we live in separate cities, the opportunity for us to cook together does not present itself very often.  So this morning, in spite of our dehydration and overwhelming desire to sleep in late enough to rival college student living, we dragged our sorry butts out of bed to cook up a mean Sunday brunch.

No Sunday brunch is complete without a killer fruit salad.  Tess went to work creating a beautiful masterpiece filled with Apple, Mandarin, Banana, Blueberry, Strawberry, Grapes, Pineapples, Pears and Pomegranate.

The pomegranate was an interesting venture.  Following her post on the best way to eat a pomegranate, Tess spotted this contraption at the grocery store and, at John’s insistence, purchased it and Jess decided to try it out.

Step 1: cut your pomegranate in half:

Gotta love the no-make up pics (not)

Step 2: Place pomegranate over contraption.

Step 3: Place a plastic bowl over top of pomegranate….

…. and smack it with a spoon.

Epic. Fail. After managing to get 5 seeds out,  Jess switched over to a fork.

Tess then showed her up big time on getting the seeds out. Jess being the stubborn creature that she is kept at it with the fork. It did not work out very well.

After being defeated in the pomegranate race of 2011, Jess went back to her strengths on throwing a recipe together for this simple frittata.

Tess had some baking potatoes, broccoli and a red onion that were soon put to good use. Combined with some seasoning and Swiss cheese, this created a really awesome main course for brunch.

Cut your veggies up into bite-sized pieces

Bring a pot of water to boil, and par-boil your potatoes, followed by your broccoli- remember you’re baking this in the oven so you don’t want to overcook them! Then heat olive oil in a large frying pan, add in onion and garlic and sauté for 2-3 minutes until fragrant then add in your veggies and herbs of choice.

Pour into a casserole dish and add in your eggs and cheese.

Bake until set, serve and enjoy (almost) as much as we all did 🙂

Rustic Country Frittata

Ingredients:

2 Large baking potatoes, cut into bite-sized chunks

1 bunch of broccoli, cut into pieces

1 large red onion, cut into 1 inch pieces

2 cloves of garlic

1 tbsp olive oil

1 tbsp dried basil

1 tsp dried oregano

2 tsp dried dill

Salt and pepper to taste

7 large eggs

2 c. egg whites

½ cup shredded Swiss cheese

Directions

Preheat oven to 375

Bring a large pot of water to boil, add in potatoes cook until nearly ready, drain and set aside.  In the same pot of water boil the broccoli for 2 minutes until it turns bright green, drain and set aside.

In a large frying pan, heat oil over medium-high heat then add in your onion and garlic.  Sauté for 2-3 minutes until fragrant then add in your veggies and seasonings.  Remove from heat.

Combine eggs and egg-whites in a bowl, whisk together.

Now pour your veggies into a casserole dish and then add in your eggs and Swiss cheese.  Place the dish in the oven and bake for 20-25 minutes until set and slightly golden around the edges.

Serve with Fruit salad and toast.

Serves 6-8

-Tess & Jess

 

 

 

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