Category Archives: Breakfast
There is something about the combination of asparagus, tomatoes and Fontina cheese that makes this recipe unique. I’ve made this same frittata with a number of different cheeses and always come back to Fontina.
Potato scones, called tattie scones or totties, are common fare in Scotland. An article printed in the travel section of the NY Times in 2005 says that:
How do you make hearty breakfast sandwiches? Start with rich, cheesy Welsh Rabbit on perfectly toasted English muffins; then add a fried egg, a slice of ripe tomato, and some fresh spinach. That’s how you do it!
Dutch baby pancakes, sometimes called German pancakes or Dutch puffs, are a hybrid of pancake, crepe, and popover — all in one skillet. I like to pour the batter into a mini-muffin pan and serve them like popovers as opposed to puffy … Continue reading
For a complete breakfast, I serve this with a side of country-style fried potatoes and fresh orange juice. For lunch, I serve with a side of pasta salad.