Brunch with a frittata

At the end of April we had the pleasure of hosting Patrick's mother. She decided to fly down for a spring visit and to celebrate our belated birthdays as well as the announcement of our upcoming arrival. We had a wonderful weekend and, even though NC decided to display a bit of its unpredictable spring weather, we were able to enjoy some quality together on our deck (including this brunch).

Patrick and I love a good Sunday morning brunch so we planned a frittata with some fruit and pastry goodies. Originally I was planning to pick us up some Ninth Street Bakery biscotti, which I can usually find at a local Harris Teeter, but the grocery store was sold out of them. Fortunately our downtown Durham Saturday adventures walked us right past the storefront for the bakery and we left with something even better than the biscotti - a cinnamon bun and a blueberry cream cheese danish!

On Sunday morning while the frittata was finishing in the oven I sectioned orange halves and sliced a pear. We warmed the baked goodies in the toaster and then cut them into smaller pieces for everyone to share and nosh on as they please. Frittata recipe is below! We served it with toast from a Gulghupf loaf. We had some leftover bread after our Saturday morning breakfast which was homemade strawberry jam with toast.

Tomato Scallion and Cheddar Frittata inspiration from Martha Stewart
   Serves 4-6
1 tbsp extra-virgin olive oil
1 bunch scallions, thinly sliced
1 cup grape tomatoes (I'd recommend halving the tomatoes)
Coarse salt and ground pepper
6 large eggs, lightly beaten
1/2 cup grated cheddar

   Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add scallions and tomatoes, season with salt and pepper, and cook about 5 minutes.
   Add eggs and cheese, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes.
   Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

We brought the baked goods platter out to the table and served the frittata on a cutting board. Everything was serve yourself and accompanied by the Sunday paper.

Perfect Sunday brunch if I do say so myself.


  1. I agree - sounds perfect.

  2. Having such a delicious brunch on the deck with great company made for a wonderful and peaceful start to Sunday morning!