Easy Easter Brunch

I made a delicious, easy Easter brunch this past Sunday. You can enjoy these recipes any time of year - they are particularly nice for small get-togethers.

Scrumptious Lemon Ricotta Pancakes with Mixed Berry Topping

Makes about 8-10 pancakes

3 large eggs, separated

1/4 cup unbleached all-purpose flour

3/4 cup ricotta cheese

4 tbs. unsalted butter, melted

2 tbs. sugar

1/4 tsp. salt

Juice of one lemon

2 tsp. grated lemon zest

2 cups mixed berries (blueberries, strawberries, or raspberries are the best. fresh or defrosted frozen are ok.) sweetened to taste with agave syrup, sugar, or maple syrup.

Separate eggs. In a large bowl, combine the yolks with the flour, ricotta, melted butter, sugar, salt, and lemon juice and zest. In another bowl, beat egg whites until soft-medium peaks form. Using a spatula, gently fold the egg whites into the flour mixture. 

Brush a heated, nonstick griddle or pan with a little butter, oil, or cooking spray. Using a small ladle, scoop small amounts of batter (about 1/4 cup at a time) onto the griddle or pan. Wait until tiny bubbles form on the top of the pancake before flipping. Cook until lightly browned and heated through - they will remain very moist even when they are done. 

For topping, add your choice of sweetener to the mixed berries and combine. Can be served heated or cooled on top of pancakes.

This next recipe is a great way to clean our your vegetable bin, as you can use almost any combination of vegetables. You can even add breakfast meats like bacon, sausage, ham, or vegetarian meat-substitutes. The following recipe is just one version of frittata that I like to make, but feel free to add or subtract from the vegetables listed below.

Mixed Vegetable Frittata

Serves about 6

5 large eggs, preferably organic and cage-free (honestly they do taste better)

2 tbs. butter or olive oil

1/2 cup milk (low fat or regular depending on the richness you prefer. if you want to be decadent, add some half and half)

1/2 large onion or 1 medium onion, sliced or diced.

1 pepper (any color you like), sliced into strips

3 asparagus spears, chopped

1/2 cup shredded cheese (I like to use cheddar, Monterrey jack, or a Parmesan blend)

About 1/4 cup soft goat cheese

Salt and fresh ground pepper to taste

1/4 tsp. garlic powder (or less if you prefer)

1/4 tsp. onion powder

Preheat oven to 350 degrees.

Crack the eggs into a large bowl and beat them. Add milk and seasonings and beat to combine. Add 1/4 of the shredded cheese. 

Heat butter or oil in a large skillet over medium heat. Saute the vegetables until soft, starting with the onions. When the vegetables are cooked through to your liking, add egg mixture, and top with the remaining cheeses. Do not stir or scramble. Cook for about a minute in the skillet - mixture should still be runny. Place skillet in the oven and bake for about 7-9 minutes until the cheeses are melted and the top is firm. Though frittata is generally a breakfast dish, it also makes a great dinner paired with a salad.

Here are some other vegetables that work particularly well in this dish:

Leftover cooked broccoli

Spinach

Cooked, diced potatoes

Leeks

Fenell

Tomatoes

You can also get creative with your cheese choices: Gouda, Boursin, Brie, Swiss, etc.

Pineapple and Brown Sugar Glazed Ham Steak

One cooked ham steak (I prefer organic, grass-fed ham. Nieman Ranch is a good choice)

2-3 tbs. butter or Earth Balance spread

1/4 cup brown sugar

1/2 can crushed pineapple (drain the juice and save it) or about 1/2 cup fresh diced pineapple

Pinch of salt

In a medium skillet, melt butter and add brown sugar, pineapple with juice, and salt until mixture cooks down and becomes thicker. Add ham steak and cook for about 3-4 minutes on each side, making sure it is coated with the sugar mixture. Serve warm.

This brunch goes great with a refreshing citrus beverage:

Orange Sunshine Drink

16 oz. fresh squeezed organic orange or grapefruit juice (or a combination of the two)
8 oz. pomegranate (such as POM brand) or cranberry juice
2 oz. sparkling water or seltzer (or champagne if preferred)

Recipe can be doubled or tripled to serve a crowd.