Back-to-school breakfast frittatas!

I love spending 3-4 weeks in the US during the summer holiday. I spend most of my time with family and friends mostly enjoying all my favorite Portland spots for beers, meals and dessert. But Mom and Dad’s house is one of the best “restaurants” in town!

IMG_5750.JPG
Thanks to my brother D for fishing and catching some beauties this season, we were able to enjoy a lot of fresh fish on the grill. And thanks to my Dad, and his trusty smoker, we also continuously snacked on smoked steelhead!

IMG_5745.JPG
Paired with fresh veggies from my Mom’s garden, we ate like kings and queen this summer!
But the time has come to head back into the classroom and start preparing for the new school year. The summer was refreshing and full of tasty treats, but now we must get back into daily routines.

IMG_5823.JPG
After a summer living alarm free, Monday morning is already on the horizon! And that means the alarm will go off and I will grudgingly get up for my morning run. But I won’t have to think about breakfast because I will be prepared with these mini frittatas! They are super easy to make and you can add whatever ingredients you want! I made these with mushroom, garlic, green onion, fresh rosemary and a dollop of goat cheese. My flat smells amazing and now I feel one step ahead of myself… Come on people, it’s time to get prepared! Enjoy

IMG_5827.JPG

Mini Frittatas
First, choose your ingredients…
I chose 10 small mushrooms, 1 green onion, 1 teaspoon chopped garlic, 2 sprigs of fresh rosemary, chopped and a bit of goat cheese.

Second, decide your number of cups…
For 6 egg cups, I used 6 eggs and 1 tablespoon soy milk.

While the ingredients were sautéing, I greased the muffin tins with PAM spray. Then beat the eggs and milk together. Place the ingredients evenly in the desired number of cups and pour the egg mixture to fill cups almost to the top… Leaving a little room for rising!

Bake for 15-20 minutes, depending on your number of cups and ingredients.
When Mini frittatas are finished baking, let cool for 5-8 minutes then remove from the pan! Eat fright away or freeze them for later…

IMG_5824.JPG

Gluten-Free Blueberry Buckle by Allison

Blueberries by the basket you say? Yes indeed, I’ve been buying blueberries by the basket! Why not? Being from the Pacific Northwest I grew up with being able to have fresh berries at my fingertips. I can remember back when I was in college and seeking out “U-Pick Farms” and I got bucket loads of raspberries for 50 cents a pound! I made cartons of freezer jam that night until the wee hours of the morning! Now I’m in the Czech Republic which is also “Berry Land” and I’m lucky to be able to have access to local farmers who grow the berries. They just taste better than the kind you buy in large stores let me tell ya! So here’s one way to get some more antioxidants in your system, eat blueberry buckle!photo (4)

This is my Mom’s recipe and it is certainly a family favorite. You can use frozen blueberries as well just be sure to thaw them out before-hand and make sure they are without extra moisture. My crumbly topping sank to the bottom as I used a bit more butter than needed but they turned out great and they were very delicious!
photo 4

 

Blueberry Buckle Coffee Cake
slightly adapted from the Betty Crocker Cookbook

Ingredients

2 cups gluten-free flour ( I like Schar Mix C gluten-free flour)

¾ cup sugar

2 ½ tsp. baking powder

¾ tsp. salt

1/4 tsp. cinnamon

1/4 c. butter

¾ cup milk

1 egg

2 cups well-drained blueberries

 

Topping:

½ cup sugar

1/3 gluten-free flour

½ tsp. cinnamon

¼ cup soft butter

Mix and sprinkle over batter in pan.

 

Heat oven to 180 degrees Celsius.  Grease round layer pan, 9 ½ inches or square pan, 8″ x 8″ pan or pour into a muffin tin.  Blend all ingredients except blueberries and topping.  Beat for ½ minute.  Spread in pan.

Sprinkle topping over batter and bake for 45 to 50 minutes if baking it in a pan or until a wooden toothpick comes out clean. My muffins baked about 20 minutes.

 

photo 2

photo 1