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One of my favorite type of get-togethers is brunch. It is the perfect time of day, which allows you as the host to have enough time to prepare but yet early enough to get cleaned up and time to relax in the evening. Spending time with friends and family is so important and fun, especially as the weather begins to warm up. While I love cooking, cleaning up is NEVER fun! That's why I love having premium Chinet® Classic White™ plates on hand. They are simple, elegant and strong. Using Chinet Classic White products makes serving and cleanup easy, so you can spend more time with friends, family and guests. Living in Portland composting is mandatory, it is nice to know that Chinet Classic White plates are made from 100% recycled material that can be composted after use. Even if you don't live in an area with composting, they can be backyard composted!
So here are some ideas to help you get your first brunch party underway!
Steps to hosting a gorgeous brunch:
- First up is choosing a main course. Something like this simple frittata (recipe below), a nice tray of mac & cheese, a bagel bar with homemade bagels + lox and veggies, or a putting together this savory tart are perfect options!
I hope you enjoyed the details on setting up a brunch and be sure to check out Chinet Classic White products by clicking here and the Frittata recipe below for your next event!
As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.
XOXO
Cosette
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own. Chinet® and Classic White™ are registered trademarks of Huhtamaki, Inc. in the U.S. and other countries.
PrintVeggie Frittata
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Main Dish
- Cuisine: American
Description
Adapated from The Kitchn
https://www.thekitchn.com/how-to-make-a-frittata-cooking-lessons-from-the-kitchn-170717
Ingredients
- 6 large eggs
- ¼ cup heavy cream
- 1 tsp kosher salt, divided
- few grinds of pepper
- 2 tbsp olive oil
- ½ onion sliced
- ¼ cup red pepper, sliced
- ½ cup mushrooms, sliced
- 1 tbsp pesto (can sub garlic - 3 cloves minced)
- 2 cups spinach
- 2 tsp rosemary, chopped
- 1 cup shredded sharp cheddar cheese (can use Gruyere, Feta or Fontina)
Instructions
- Preheat oven to 400 degrees.
- In a small bowl, whisk your eggs, heavy cream, ½ teaspoon salt, a few grinds of pepper. Set aside.
- In an oven safe heavy-bottomed pan or cast iron skillet, heat your oil on medium-high and add in your veggies. Continue to saute until softened add your additional salt.
- Once veggies are softened, add in your pesto (or garlic), rosemary and spinach. Begin to stir and mix until spinach is wilted.
- Once spinach is wilted, flatten in pan and sprinkle cheese on top and allow to melt for 1-2 minutes.
- Pour your egg mixture on top making sure it coats the veggies in their entirety.
- Allow the eggs to set around the edges of the pan for 2-3 minutes.
- Then pop into 400 degree oven and bake for 8-10 minutes until eggs are set. You can cut a slit in the center, if any runny egg comes out, continue baking. Otherwise, remove and let cool for 5 minutes and then serve.
Notes
You can adjust and adapt your recipe to include any leftover veggies, potato or meats you have on hand. It is a very adaptable recipe! Would love to see how you make it your own.
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