What is better than going to your church and then enjoying a wonderful Sunday Brunch with friends afterwards? What is brunch and how did it all begin? Most people know that brunch is the meal between breakfast and lunch. Brunch is typically served between 10 and 2 on the weekends and combines elements from both lunch and dinner. While brunch can be served any day of the week, most people have brunch on Sunday - combining breakfast and lunch/dinner items.
Did you know the term is a
portmanteau of “breakfast” and “lunch,” and its first appearance was in 1896, in Punch magazine. Evidence seems to suggest that
brunch originated in the British upper
classes. Many upper-class homes gave servants partial or full days off on Sunday, so the servants would lay out a
buffet spread in the morning which allowed people to graze for breakfast and lunch items. Punch originally brought up brunch to lampoon it, and the tradition of making fun of brunch endures to this day in some circles. {Source:
wisegeek.com}
We have some wonderful brunch locations here in Indianapolis, but it's always fun to do it at home. Think you don't have time? Think again. Most of your dishes can be prepared the night before and table settings done the night before as well. I love a wonderful frittata served with fresh fruit salad and a wonderfully refreshing beverage. Add a recipe featuring potatoes with a twist and you have the start to a delicious meal.
Here's a recipe to start your brunch line-up:
BAKED
ASIAGO FRITTATA2 cups finely chopped broccoli
1/3 cup sliced green onions
2 cloves garlic, minced
3
Morningstar Farms® Veggie Sausage Patties
1 teaspoon dried basil leaves or dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
8 eggs, beaten*
1/4 cup finely shredded
Asiago cheese or Parmesan cheese
1/4 cup chopped tomato
DIRECTIONS
In 10-inch oven-safe nonstick skillet coated with nonstick spray, cook and stir broccoli, onions and garlic over medium heat for 4 to 5 minutes or until crisp-tender. Remove from heat.
Stir patties, basil, salt and pepper into vegetable mixture. Pour eggs over top.
Bake, uncovered, at 350 degrees F for 15 to 19 minutes or until set. Sprinkle with cheese. Let stand, covered, for 2 minutes. Sprinkle with tomato. Cut into wedges.
For a lower fat version, substitute 2 cups refrigerated egg substitute for the 8 eggs.
