What’s Cookin’ in the Parsonage?

Saturday was Allison’s last morning here before heading to The Wilds to work for the summer.  I found out she’d like a fritatta for breakfast, then planned around that.  I used my new cookbook and found a Garden Frittata and adapted it to the ingredients that I had on hand.  It was very good!  The thing I like about frittatas is that if you only have a few eggs, you can still feed a group of people; unlike frying or scrambling eggs where you need a couple eggs per person.  My brunch menu was:



Ready for the oven

 The recipe called for zucchini and squash, but I didn’t have any, so I just used tomatoes and onions and the cheeses – Feta, Mozzarella and Parmesan.  This takes a while to bake – about 45 minutes, but it whips together in a snap.



Hot and ready to serve

 Breakfast or brunch is a great meal to have guests over.  Much of the work can be done ahead of time.  You could mix up the firttata the night before and have it ready to pop in the oven in the morning.  Roll out your biscuits and place them on the baking sheets.  The only thing for this menu that you would make before the meal would be the grits, because they’re so fast, but even those could be done the night before.  An addition of fresh fruit would round this meal out nicely.



After a hearty breakfast, they’re ready to head to camp!

What did you do to decorate for Memorial Day?  Did you cook or bake anything special for the holiday?

With love,