Have you been to a Cafe Deluxe? If you haven’t been there for breakfast yet, you should go. If not only for the Bottomless Mimosas. I tried another new place for breakfast recently called Family Meal. It’s one of the restaurants owned by Bryan Voltaggio from that Top Chef show…yeah…I never watched it, but his recipes are delicious. I had the Cinnamon Toast Waffles and they were to die for. Covered in cinnamon and sugar and served with a creamy, light, cinnabon type icing and spiced maple syrup…well….just take a look for yourself…
Is that not a great logo too? And I love the robins egg design on those plates.
Eventually, I will have to recreate a paleo-ish recipe of those waffles. Stay tuned.
Switching gears here, I made a breakfast frittata the other day that got a few likes on Instagram (follow me on Instagram! Username: fryahya) so I decided to post the recipe here. This took me 20-25 minutes to make and I could throw any leftover veggies I have from other recipes in it. Very low-carb and the leftovers were great too! For this recipe you need a skillet that’s also oven proof. Make sure it’s cast iron or entirely metal. This recipe has been adapted from Linda Wagner.
Isn’t that pretty? You can make any design you want on the top. Bring out your artsy side.
10 eggs, whisked together
1 pint of grape tomatoes, halved
1 bunch of asparagus, 1/2 of it chopped in 1 inch pieces, the other half with the bottoms cut off (snap the bottom off of one stalk and that’s how you know where to trim the rest)
4 garlic cloves, minced
A few handfuls of fresh baby spinach
salt & pepper to taste
2-3 tablespoons of butter, oil, or your fat of choice. Bacon fat would work really well.
Optional: 1/2 cup of feta cheese, crumbled
If you don’t have asparagus lying around, add whatever veggies you got! You could leave this at tomatoes, spinach, and feta cheese. You could do diced bell peppers, onions, and mexican cheese instead of feta…get creative.
1.Preheat oven/broiler to 400F
2. In a large skillet over med-high heat add butter, oil, or your fat of choice, minced garlic, 1/2 of your halved grape tomatoes, the 1 inch slices of asparagus (or whatever veggies you decided on!), and salt & pepper to taste. Saute for about 5-8 mins until veggies are starting to get slightly soft. I think asparagus takes a little longer than 5 minutes. Add salt and pepper to taste.
3. Toss that spinach in the skillet with the rest of your sauteing veggies. Keep stirring until spinach has wilted.
4. Reduce the heat of the skillet and add the whisked eggs. Mix everything in the skillet together then let sit until the eggs are set. Keep an eye on it, this doesn’t take long. You want the edges kinda stiff and the middle still runny.
5. Decorate the top with whatever veggies you want! Then sprinkle some more salt and pepper to taste.
6. Put the pan under the broiler/in the oven for 3 minutes or until golden on top. Add cheese crumbles on top and put back in for another 2-3 minutes until the feta gets a little browned.
Enjoy! Let me know what veggie/cheese combinations you come up with!