Weekend Brunch 11.5.10

This week’s menu comes from the one and only Bobby Flay- king of the grill. But you don’t need charcoal for this impressive meal. Try it for a ladies brunch, or a surprise for your sweetie! As always, the list of ingredients here is my modified more healthy version (or suggestions from trial and error) and the directions can be found if you follow the links.

Asparagus and Fresh Pea Frittata

Tomato-Basil Topping

• 2 tablespoons olive oil
• 2 shallots, finely diced
• 1 clovegarlic, finely chopped
• 8 plumtomatoes, seeded, peeled and coarsely chopped
• Salt and freshly ground pepper
• 4 basil leaves, cut into chiffonade

Frittata:

• Fat free cooking spray
• 4 large eggs plus 1 cup egg beaters/allwhites
• 2 tablespoons water
• 3 tablespoons grated Romano cheese
• 8 spears asparagus, trimmed blanched and cut into 1/2-inch pieces
• 1/2 cup fresh peas, or defrosted frozen peas
• 3 tablespoons finely chopped fresh parsley
• 6 basil leaves, cut into chiffonade
• Salt and freshly ground black pepper

Blue Corn Blueberry Pancakes

• 1 1/2 cups all-purpose flour (try half all purpose, half whole wheat!)
• 1/2 cup blue cornmeal (or regular cornmeal)
• 2 tsp baking powder
• 2 tsp kosher salt
• 1/2 cup  sugar
• 1/2 cup egg beaters/all whites
• 1 1/2 to 2 cups skim milk
• Fat free cooking spray
• 1 cup fresh blueberries
• Bananas, peeled and sliced
• Mixed berries

For a special touch as the weather gets colder, try whipping up some hot flavored tea in a crockpot. Here is a great recipe for a cranberry tea.

• 7 cups water
• 1/2 (12 ounce) package cranberries
• 1 cup white sugar
• 1 oranges, juiced
• 1 lemons, juiced
• 6 whole cloves
• 1 cinnamon sticks