Potato and Leek Frittata

Cherry Tomato, Bacon and Basil Salad

Breakfast Sausages

Cherry Orange Sour Cream Muffins

Potato and Leek Frittata

Serves 6

• 1 ½ pounds red or Yukon gold potatoes
• 3 cups thinly sliced white and pale green part of leeks, washed well and drained
• 2 tablespoons butter
• 12 large eggs
• 1 cup freshly grated Parmesan
• 1 cup coarsely crated Gruyere
• 2 tablespoons snipped fresh chives
• 2 tablespoons minced fresh parsley
• 2 tablespoons olive oil

Potatoes

In a steamer set over boiling water steam the potatoes covered for 20 – 25 minutes, or until they are tender. Let them cool till they can be handled then peel and thinly slice potatoes crosswise.

Leeks

In a 12-inch non-stick skillet, cook the leek in the butter over moderately low heat till it is very soft, 12 – 15 minutes, stirring frequently. Add salt and pepper to taste.

Eggs

In a large bowl whisk together the eggs, ½ cup Parmesan cheese,1/2 cup of the Gruyere, chives, and parsley. Add salt and pepper to taste, whisking till combined well. Stir in the leeks and potatoes.

To Finish the Dish

In the cleaned skillet, heat oil until it is hot but not smoking, pour in the egg mixture, distributing the potatoes evenly and cook the frittata, without stirring, for 14 – 16 minutes until the edge is set but the center is still soft. Sprinkle the remaining Gruyere and parmesan over the top of the frittata.

Broil the frittata under a preheated broiler about 4 inches from the heat 4 – 5 minutes or until the cheese is bubbling and golden. Run a thin knife around the edge and slide the frittata onto a serving plate. Serve warm or at room temperature.

Cherry Tomato, Bacon and Basil Salad

Serves 6

• 5 cups cherry or grape tomatoes, halved lengthwise
• 6 slices lean, thick bacon, cooked until crisp and crumbled
• 1/3 cup finely chopped fresh basil leaves, plus 6 basil sprigs for garnish
• 2 tablespoons red wine vinegar
• Salt and pepper to taste
• 4 tablespoons extra virgin olive oil

In a bowl or container, toss together the tomatoes, bacon and chopped basil until the mixture is combined.

In a small bowl, whisk together the vinegar, salt and pepper and olive oil to combine. Pour the dressing over the tomato mixture, toss the salad lightly until it is coated well with the dressing. Garnish servings with basil sprigs. Serves 6.

Cherry Orange Sour Cream Muffins

Makes 12 muffins

• 1 cup sour cream
• 2 teaspoons freshly grated orange ring
• ¼ cup fresh orange juice
• 1 large egg
• ½ cup firmly packed light brown sugar
• ¼ sugar
• ½ stick unsalted butter, melted and cooled

• 1 ½ cups all-purpose flour
• 2 teaspoons double acting baking powder
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 1 teaspoon cinnamon

• 6 ounces dried red tart cherries

Whisk together the first seven ingredients till combined well.  In a large bowl whisk together dry ingredients. Stir together the two mixtures till they are just combined.  Add cherries and divide the batter among 12 well-buttered and floured muffin tins. Bake in the middle of a 400°F. oven for 15 to 20 minutes or until they are golden and a tester comes out clean. Let muffins cool in rack 2 minutes, then turn them out on a rack to cool completely.