Valentine’s Day Breakfast In Bed

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We have a tradition in our house that you always get breakfast in bed for your birthday.  The birthday recipient gets to choose what he or she would like to eat.

I thought for a change, I would indulge Rourke with some of his favorites with breakfast in bed for Valentine’s Day.  

He loves my frittatas.  So I got my Romeo and Juliette on and thought I’d make an Italian version.

For fruit, it’s a toss up between cantaloupe and grapefruit for his fave fruits.  I went with cantaloupe and blueberries.

And being a man, he loves some meat on his plate, so I made it healthy with turkey bacon.

For a bread option, his dad alway made Jewish rye toast.  So, I thought would do this but jazz it up by making them into heart shapes.

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Usually my frittatas are whatever is in the fridge.  Some veggies, some cheese and sometimes some protein.

But, like I said, I wanted an Italian-inspired dish, so I used artichoke hearts, zucchini, red bell pepper, green onions and fontina cheese.

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I used six eggs and 4 tablespoons grass-fed butter.IMG_4282.JPG

While I was making the frittata, I cut hearts into the Jewish rye bread.  I put under the broiler until both sides were toasted. I topped with butter.

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Chop bell pepper.  Slice zucchini in half.  Cut into thin slices.  Mince green onion tops only.  Drain artichoke hearts and roughly chop. Grate cheese. Whisk six eggs in a bowl and add salt and pepper.  I added 1/8 tsp. and pepper.  But, you always add more later if not to your liking.

Melt 4 tablespoons of butter to a cast iron skillet on medium heat.  When melted saute’ peppers until soft.  Add green onions and artichokes.  Pour in eggs and top with cheese.  Let the eggs cook until set on the bottom.  Turn on broiler in oven.  Put skillet on top shelf and close door.  Keep checking until the eggs are puffed up and completely cooked.  IMG_4294.JPGIMG_4296.JPG

Let cool for five minutes.  Cut into triangles and enjoy!!

Frittata Recipe:

6 eggs

4 tablespoons of butter

1 bell pepper, diced

1 whole zucchini, halved and sliced thinly

1 bunch of green onion tops, minced

1 jar artichoke hearts, drained and roughly chopped

1 1/2 cups grated Fontina cheese

1/8 tsp. salt and pepper each

Whisk eggs in a bowl and add salt and pepper.

Melt butter over medium-high heat in a cast-iron skillet over the stove.  Add bell pepper and zucchini and saute’ until soft.  Add green onions and artichoke hearts.  Pour eggs over veggies.  Top with cheese.  Cook on stove until the bottom is set.

Place skillet on top rack in oven and turn broiler on.  Cook until bubbly and is done all the way through.

Cool for 5 minutes.  Slice and serve.

(I will make these on Sundays, and we will eat them for breakfast the rest of the week.)

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We always include a small vase with a flower for that extra touch.

Bon appetite!

Toodle-oo,

Melanie

 

 

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