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Frittata, "Hashblacks", Zucchini Bread & Fruit Salad: Ann & Jason
After a bit of chaos, involving impromptu beer making by the co-host, we finally had our Breakfast ready for Dinner!
Breakfast included an egg-white Frittata with kale, chicken sausage, cherry tomatoes, mushroom, onion, and feta cheese, "hashblacks" which are another less desirable form of hashbrowns, zucchini bread and fruit salad. I have to say, the best part of this meal was the fruit salad made by our lovely Culinary Couples guest Molly Erwin!
Recipes:
Frittata
Egg whites
Chopped kale
Sliced mushrooms
Chopped onion
Halved cherry tomatoes
Sliced chicken sausage
Feta
Preheat oven to 325. Heat skillet over medium heat. Sautee onion and sausage. Pour in eggs. Add remaining ingredients. Cook until edges are set then transfer to oven and cook 10-15 minutes.
Hashblacks:
Lots of potatoes, shredded (don't peel for true black color)
Heat oil in skillet over medium heat. Lay in shredded potatoes. Make sure they soak up lots of oil and cook them till black. Turn them over and repeat. Soak excess oil on paper towels before serving :)
Zucchini Bread:
http://allrecipes.com/Recipe/Moms-Zucchini-Bread/Detail.aspx?event8=1&prop24=SR_Thumb&e11=zucchini%20bread&e8=Quick%20Search&event10=1&e7=Recipe%20Hub&soid=sr_results_p1i11
Fruit Salad:
Mix chopped fresh fruit in large bowl. We used apples, strawberries, watermelon, banana, grapes, raspberries, blueberries.
