Breakfast has to be my favorite meal of the day. It just gets my day going, especially after a couple of cups of coffee. I’m always searching for new and simple ideas to add variety to my meals. This delightful combination of mini frittatas and muffins fits the bill for easy breakfast eats. If you don’t want to bake early in the morning, make these the day before and then warm them up and serve with fresh fruit and coffee. Both of these recipes are perfect if you are baking for a diabetic; food exchanges are included.
Chocolate Delight Banana Muffins (left) and Mini Ham ‘n’ Cheese Frittatas (right)
The muffins are made with reduced fat-biscuit baking mix, Splenda and a touch of sour cream, along with bananas, cocoa powder, chocolate chips and walnuts. Light and moist, these are just perfect hot out of the oven. For the frittatas, I made the recipe exactly as stated except I used about one tablespoon dried onions instead of the chives. I only used the chives as a garnish. A great combination of flavors all wrapped up in a small bundle. Next time I may substitute turkey sausage and use fat-free mozzarella cheese for a different flavor combination.
Ah, it must be summertime when I see homegrown tomatoes appear on my door step. One of my favorite ways to use these red jewels is in a tart with sweet Vidalia onions. Roasting both the onions and tomatoes adds a different level of sweetness to this tasty treat.
Be watchful of the onions so they do not burn. The tomatoes take a bit longer.
Puff pastry is my go-to dough for these tarts. Let thaw, roll out and top with Mozzarella cheese, a Ricotta cheese mixture, the tomatoes and onions.
Slice the tart into six pieces and you have a nice addition to a Sunday Brunch.
Many thanks to my neighbor, Ray, for supplying me with these picks from his garden. For the complete recipe, click on the link below.