Nothing Makes This Mom’s Heart Sing Louder Than Being Treated To A Meal Cooked By My Children.
As you can guess, Jack and Caytie have been raised in the kitchen. Their idea of “fun” is not going out but playing “Chopped Challenge” in the kitchen. So, just the whisper of, “Hey kids, do you want to make breakfast or dinner?” turns into a mad dash to the kitchen. May is the month when my kids really turn up their culinary skills. For the past six years they have prepared a Mother’s Day gourmet meal for me. I have enjoyed homemade crab cakes and pasta, roasted asparagus and even key lime pie. They do everything from developing the menu to grocery shopping, preparing and best of all … the clean up.
This year is no exception. They have decided to prepare breakfast in bed since they know I love to lie in bed reading and nibbling. In lieu of making traditional omelets, they will make a “monster omelet,” otherwise known as a frittata in the culinary world. They’re also utilizing a shortcut to
making homemade mini croissants using puff pastry and bittersweet chocolate found in the pantry. The ingredients are fresh and come together in a flash. I encourage you to treat your special Mom with breakfast to kick off a fabulously delicious day!
Farmers’ Market Frittata
6 slices thick cut bacon, chopped into cubes
½ c mushrooms, sliced
½ onion, chopped
1 c sliced potatoes
½ c fresh spinach
12 eggs, beaten well
½ c half and half
1 c Havarti with dill, grated
¼ c parmesan cheese, grated
1 c grape tomatoes
► Preheat oven to 375 degrees. In a large skillet or cast iron pan, cook the bacon until crisp. Add the mushrooms, onion, potatoes and spinach, sautéing until onions are translucent. While the veggies are cooking, beat the eggs and half and half, adding some salt and pepper. Pour the eggs into the skillet and sprinkle with cheese. Add the tomatoes and then place the frittata in the oven to bake for 25 minutes or until cooked through. Remove from the oven and allow to cool for five minutes before slicing into wedges.
Easy Chocolate Croissants
1 package puff pastry, thawed
½ c bittersweet chocolate, roughly chopped
1 egg, beaten
powdered sugar
► Preheat oven to 350 degrees and line a baking sheet with parchment paper. Place the puff pastry sheet on a lightly floured surface and cut into thirds. Then cut each piece diagonally to produce two triangles. Add one tablespoon of chopped chocolate on the wide part of the pastry and roll up like a crescent roll. Place each triangle on the baking sheet with the seam side down. Brush with egg wash and bake for 15-20 minutes or until golden brown. Dust with powdered sugar and serve.
