Mother's day breakfast!

Happy mother's day! This strangely drizzly morning was spent cooking a big breakfast for the fam, which was simple, healthy, filling, and all-around awesome! On the menu: Fruit salad, classic French toast, Mediterranean frittata, and vegan chocolate-raspberry cupcakes. The meal fed five people perfectly! Read on for the recipes.

Fruit salad

2 large bananas

3 white peaches

3 kiwi

2 oranges

French toast

3 eggs

1.5-2 cups milk

1 tsp. vanilla extract

1 tsp. cinnamon

I stopped at Le Boulanger this morning and bought a fresh honey-wheat loaf for the toast. It held up really nicely with the batter and lent a really subtle sweetness to the overall flavor. I discovered along the way that it's better to just dunk the slices in the batter, rather than let them soak. We don't like soggy French toast in this family!

Mediterranean frittata

Adapted from Everyday Italian (I used different veggies and yogurt instead of cream):

6 eggs

2 Tbsp Greek yogurt

salt and pepper

1 Tbsp olive oil

1 Tbsp butter

1 cup cherry tomatoes, sliced

1/4 cup sundried tomato halves, sliced

1-2 handfuls baby spinach, chopped

feta cheese

Preheat the broiler.

In a medium bowl, whisk eggs, yogurt, salt and pepper. Set aside.

In a 9.5-inch nonstick ovenproof skillet, heat oil and butter on medium. Add cherry tomatoes and sundried tomatoes and saute for about 2 minutes. Add the spinach and saute just until wilted, about 1 minute. Pour egg mixture over veggies and sprinkle desired amount of feta cheese on top. Cover and cook over medium-low until frittata is almost set but the top is still runny, 2-3 minutes. Uncover and place skillet in broiler until the top is set and golden brown, 4-5 minutes. Remove and let stand 2 minutes. Loosen edges with a rubber spatula, slide onto serving plate, slice into wedges and serve.

Chocolate-raspberry cupcakes

photo cred goes to Elliott!

This is by far the easiest cake recipe ever, and might I say, the best tasting! We call it "Busy Day Chocolate Cake" because you can find all the ingredients right in your pantry, it takes 35 minutes flat to make, and it is so satisfying at the end of a busy day. Better yet, it just happens to be vegan (unless you serve with whipped cream, like I did)! I've experimented with this recipe many many times, adding whole-wheat flour, brown sugar, and chocolate chips, and it turns out delicious every time. This time, I added raspberry puree, which upped the moist-factor and decadence by hundreds of points. They are off-the-charts good!

1 cup sugar

1 tsp. baking soda

1 tsp. salt

1.5 cups flour

6 Tbsp unsweetened cocoa powder

1 Tbsp white vinegar

6 Tbsp salad oil

1 tsp. vanilla extract

1 cup cold water

1/2 cup raspberry puree, strained to remove seeds

Preheat oven to 350. Into a medium bowl, sift all dry ingredients. Make 3 small wells in the mixture, and into one put the vinegar, into the second put the salad oil, and into the third put the vanilla extract. Pour 1 cup cold water over it all and mix with a fork or whisk, just until all flour is incorporated. Add raspberry puree and thoroughly combine. Pour batter into an 8x8 ungreased baking dish or paper-lined muffin cups. Bake for ~25 minutes.

I hope your mother's day was just as delicious as ours! Bon Appetit :)

Comments

[Anonymous]

um hi that looks a lot like the work of world-renowned photographer/horse-like man Elliott Burr. i don't know him personally, but DAMN can he photograph cupcakes. holy JESUS.

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