Last night my friends Katrina and Matt tied the knot. Congrats, guys! In the morning, we had some of our other friends over for a cure-the-hangover brunch. I’m not sure if everyone’s headache went away, but it was tasty! I made a spinach, feta, and tomato frittata and hashbrowns. Kate brought over fruit salad and mini bundt cakes.
No recipe here, surprise surprise
. To make the hashbrowns
, I cut up some regular white and sweet potatoes and boiled them for about 10 minutes, then drained and cooled. Meanwhile, I sliced up some onion and bell pepper and started sauteing
those in some melted butter. I threw in some chopped garlic after a few minutes. I then added the potatoes to the pan, drizzled with some olive oil, and seasoned with salt, pepper, paprika, and fresh chopped rosemary. I cooked this over medium heat for about 10 more minutes, until everything was browned up. The only problem was, I made too much! Luckily, Kate oh-so-graciously offered to take them home and serve them up with dinner one night. I hope they enjoyed them!
For Kate’s birthday in May, I bought her some mini bundt
pans. Kate is quite the baker, and I was so glad she offered to bring over something sweet
These banana-coconut-pecan mini bundt
cakes were delicious! So moist and dense, like a pound cake. She shared the secret ingredient – (lowfat
) sour cream. Yum!
For my frittata
, I started by sauteing
some sliced scallions in a large skillet coated with cooking spray. Meanwhile, I heated the oven to 375F. After the onions started to soften, I added sliced grape tomatoes
, cooked for a few minutes, then added several handfuls of fresh spinach and let it wilt a bit. I topped all of this with crumbled feta, and then poured in a beaten mixture of eggbeaters, eggs, and fat free sour cream. Why sour cream? I had a container I wanted to use up, and when beaten with the eggs it makes a nice fluffy texture. I let it set on the stove for a few more minutes, then popped it in the oven. It takes about 25-35 minutes to cook; this one was actually kind of fussy since it was so deep. I ended up covering it during the last 10 minutes or so to prevent burning, and this actually seemed to speed up the cooking process AND make the fritatta
puff up nicely. Perfect!