Mom tends to go for the sweeter breakfast meals so for her I made caramelized apple cinnamon rolls with cream cheese glaze, although we kept the glaze on the side per the request from all of the men at the table. We also had a berry salad (strawberries, raspberries and blackberries) which was great on its own but also terrific with the cream cheese glaze. Dad is an egg man so for him we made a vegetable frittata. We rounded the meal out with thick cut bacon and home fries because who doesn't like bacon and home fries? To top it off and celebrate we had mango or peach bellinis (sparkling wine mixed with mango or peach nectar), yum!
Vegetable Frittata
From Colleen's Kitchen Therapy
Ingredients:
1 tbsp. olive oil
1 medium onion, chopped
1 yellow bell pepper, chopped
1/2 pint grape tomatoes, halved
8 large eggs, beaten
1/4 cup milk
1 tsp. salt
1/2 tsp. black pepper
1 tsp. garlic powder
1/4 tsp. crushed red pepper flakes
1 cup shredded Mexican cheese blend
Directions:
Preheat oven to 350 degrees F. Heat olive oil in a non-stick skillet oven proof over medium high heat. Saute onions and peppers for 2-3 minutes, add tomatoes and continue to saute for another 2-3 minutes.
Meanwhile, in a large bowl, combine eggs, milk, salt, black pepper, garlic powder and crushed red pepper flakes. Whisk until combined.
Pour eggs over vegetables in skillet and sprinkle cheese over egg and vegetable mixture. Place skillet in oven and cook for 20 minutes.
Remove from oven and let sit 5 minutes. Remove from pan and cut into slices. Serve immediately.
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