Creole Frittata | Low Sodium Version
Frittatas make an easy and elegant alternative to the ordinary breakfast and they only take a few minutes to make. You don’t have to use the oven (if it’s summer and you don’t want to heat up the kitchen, for instance). Simply reduce the heat on the range to very low and put a cover over the pan. You’ll want to remove the lid about every 3 – 4 minutes or so to let the steam escape.
Home Fries | Low Sodium Version
This is a recipe that was inspired by some recent travel. I ordered poached eggs for breakfast at a very fine restaurant thinking that they would be done well. The eggs were great, but as often happens with breakfast food in America, it comes with things you didn’t order — like home fries. They were terrible. Mostly because they were greasy but also because the potatoes were so dry. Mind you, I don’t like an excess amount of fat, and any chef can hide their sins with enough fat and salt, but these were especially oily. And that’s so unnecessary.
This French Toast is based on an old recipe of a friend’s mother. It was talked about with such reverence that I was unsure about even cooking it. But I did.
The amazing thing about this recipe is the nutmeg. Most French Toast recipes use cinnamon, but the ground nutmeg creates a much more elegant flavor.
I love adding fruit to my pancakes. Any berry will do: blueberries, strawberries, blackberries… whatever is in the market. I have not had much success using frozen berries in my pancakes, however.
