May Recipe Ideas
Mothers Day Brunch Ideas
Feta and Spinach Frittata
Ingredients
6 large eggs
1 tbsp fresh dill finely chopped
¼ tsp black pepper
¼ tsp salt
2 tbsp unsalted butter melted
⅓ cup milk
1 ½ tsp all purpose flour
3 tsp SLO Olive Manzanillo olive oil separated
½ medium onion diced
4 ½ cups fresh baby spinach or about 4 oz packed
1 cup feta cheese crumbled
Directions
Preheat oven to 400 F
In a medium mixing bowl add 6 eggs, dill, salt and pepper.
In small bowl add melted butter, milk and flour and mix well until all the lumps are out. Alternatively, instead of this butter and milk mixture you can substitute a 1/4 cup of heavy cream.
Add butter and milk mixture to egg mixture and mix well with a whisk to add some air and mix well.
Heat seasoned cast iron skillet on medium heat and add olive oil. When olive oil is heated add onions and saute until they become softened and translucent. About 3-5 minutes. Add spinach and stir often until spinach becomes wilted. About 3 minutes. Spread spinach and onions evenly over the bottom of the pan.
Add crumbled feta evenly over top of spinach and onion mixture.
Pour egg mixture evenly over top of spinach and feta bottom tilting the pan to ensure egg mixture spread evenly. Continue to cook on stove top until the edges of the egg mixture are set. About 2 minutes.
Move skillet inside oven and continue to bake for 8-10 minutes or until egg mixture in the center is set. The eggs will fluff up and look like they may explode or boil over but the eggs will deflate when out of the oven and resting. Place a baking sheet underneath if worried. Check if eggs are set in center by making a small slit in the center and if the egg mixture runs out leave the frittata in the oven for a few more minutes.
When done remove from the oven and let sit for 5 minutes. Cut into wedges to serve. If using smaller skillets as I have this mixture divides evenly across 3 mini skillets. Follow same instructions but divide oil, feta, spinach and egg mixture evenly between the 3 mini skillets.
Eat right away or refrigerate for up to 4 days in a sealed container. Eat cold or warm up in the microwave.
Originally posted from thedeliciousspoon.com
Balsamic Strawberry Brioche French Toast
Ingredients
FRENCH TOAST:
1 loaf brioche; sliced (Preferably a day old)
1 cup milk, at room temp. (You can use your favorite plant-based milk as well)
4 large organic eggs, room temperature
1 teaspoon vanilla extract
2-3 Tbsps raw honey
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Butter, for cooking
BALSAMIC STRAWBERRY TOPPING:
2-3 cups fresh strawberries, de-stemmed + sliced
¼ cup sugar
1 tablespoon raw honey
2 Tbsps SLO Olive Reserve Aged balsamic vinegar
1 teaspoon vanilla extract
Pinch of sea salt
OPTIONAL TOPPINGS:
Whipped cream
Pure maple syrup, for drizzle
Fresh rosemary sprigs
Powdered sugar, sifted
Directions
TO MAKE THE FRENCH TOAST:
Whisk together all the ingredients (except for the bread and butter) into a large bowl and set aside so that everything marries together and activates, about 5 minutes.
Preheat griddle or large skillet over medium-low heat and add 1 tablespoon of butter, melting it.
Dip 1 slice of bread into the batter, soaking it in for a few seconds on each side. Place slice unto the heated griddle, cooking on each side for about 3-4 minutes until golden brown. Repeat until all french toast have been made.
TO MAKE THE BALSAMIC STRAWBERRY TOPPING:
In a saucepan, add together all ingredients over medium-high heat, stirring until combined. Once strawberries begin to soften and the sugar dissolves, continue gently stirring until mixture begins to thicken a bit, about 2-3 minutes. Remove from heat and let cool.
ASSEMBLY:
To serve—stack french toast atop each other, spoon a generous amount of balsamic strawberry topping, whipped cream, drizzle with maple syrup, sifter powdered sugar, and/or topped with fresh rosemary sprigs, if desired.
Originally posted from orchidsandsweettea.com
Sweet Potato Hash
Ingredients
4 teaspoons SLO Olive Extra Virgin or Garlic olive oil
½ small red onion, chopped
1 poblano pepper, stemmed, seeded, and chopped
3 slices of bacon crumbled
2 garlic cloves, thinly sliced
1 large sweet potato, cut into ½-inch cubes
1 teaspoon chili powder
4 leaves kale, stemmed and torn
4 large eggs
1 avocado, sliced
Fresh cilantro leaves, for garnish, optional
Hot sauce, for serving
Lime wedges, for squeezing
Sea salt and freshly ground black pepper
Instructions
In a large skillet cook bacon bits until crisp.
Add 2 teaspoons of the olive oil into the pan over medium heat. Add the onion, poblano, garlic, and ¼ teaspoon sea salt and cook, stirring occasionally, for 3 to 5 minutes, or until softened. Remove from the pan and set aside.
Heat the remaining 2 teaspoons olive oil in the skillet. Add the sweet potatoes and ¼ teaspoon sea salt and cook, stirring occasionally, for 8 to 10 minutes, or until the sweet potatoes are fork-tender. Add the sautéed veggies back to the pan and stir in the chili powder and kale.
Make 4 shallow wells in the hash and crack in the eggs. Reduce the heat to medium-low, cover, and cook for 3 to 5 minutes, or until the eggs are just set. Season with salt and pepper to taste.
Top with the avocado slices and garnish with cilantro, if using. Serve with hot sauce and lime wedges for squeezing.
Mandarin Balsamic Mimosa
Ingredients
2oz of orange juice
3oz of Prosecco or Cava sparkling wine
1 tbs SLO Olive Mandarin Balsamic Vinager
Mandarin Orange slice
Instructions
Pour orange juice and balsamic into a champagne flute. Then top with sparkling wine and add an orange slice to the rim and enjoy.
