Do you have days when you crave for breakfast for dinner or brunch on a weekday? I recently had one of those, where I did not want to eat the usual lunch fixings for lunch. Since I work from home, I have the luxury to cook my own meals on most days. So, on a Wednesday afternoon, I decided to do brunch! I feel like there is a certain leisurely, let-yourself-go attitude that comes with weekend brunch. We tend to indulge in high fat, sugary treats more on the weekend, than on a weekday. To keep with the tradition of eating healthy during the week, I created myself a healthy & quick brunch menu.
The menu comprised of whole wheat blueberry muffins, red pepper & goat cheese frittata, potato latkes & fresh strawberries. It took me an hour to prepare all these items, which were light yet filling. But the excitement of eating freshly baked muffins and enjoying a brunch in the middle of the week was priceless!
If you want to follow my league, here is how…
It’s best to start with the muffins, as you have time to prepare the rest of the dishes while your muffins are baking. Preheat the oven to 400F. I used a recipe I found online & modified it slightly. I added a larger quantity of fresh blueberries (1 ½ cups), some extra honey & a few toasted almonds. I filled up large muffin cups so had a yield of 9 muffins in total. Given they were made with wheat flour, no white sugar & fresh fruit; I consider them to be guilt-free! Even if you don’t make them for brunch, they are perfect for on-the-go snacks, afternoon treats or breakfast for next morning.
My version of potato latkes are inspired by something I ordered at a French bistro, La Madeline. I don’t know how they prepared them but mine are so easy, anyone could do it. In a food processor, fitted with the grating paddle, add 3 large potatoes (peeled), ½ onion & ¼ cup fresh parsley. Once completely grated, transfer to a large bowl lined with paper towels. Drain the excess water by pressing on the potato mixture with your hands, and then transfer to a clean bowl. Add 1 egg (lightly beaten), ¼ cup grated parmesan, salt & pepper. Mix well.
In a large fry pan, heat 4 tablespoons of olive oil on high heat, evenly coating the pan. Take a handful of the potato mixture and flatten it in the palm of your hand, as if creating a patty. Drain out any excess water. Gently place the potato patty in the fry pan. Reduce heat to medium-low & cook for about 10 minutes until golden brown, turning once. Repeat the process with the rest of the potato mixture.
While the muffins & potatoes are being cooked, heat a small oven-safe wok on medium heat. Add 2 tablespoon olive oil. Lightly stir fry ½ finely diced red bell pepper. Beat 6 eggs in a bowl with some salt & pepper. Pour over the red peppers. Sprinkle 2 tablespoon chopped black olives & 4 tablespoon crumbled goat cheese on the egg. Let cook on low heat till the eggs begin to settle (about 5 minutes). Transfer the wok to the oven (which was set at 400F) & cook for another 5-7 minutes till the frittata starts to brown. Remove from wok by flipping the frittata onto a plate. Allow to cool for couple of minutes before serving.
I used fresh cut strawberries but you can serve any fruit you have lying around. In a small bowl, add 2 cups chopped strawberries with one teaspoon sugar and juice of ½ a lemon. Mix well & serve cold. You can also add blueberries to it for a delightful treat.
