My first idea - granola and yogurt. I had some yogurt in the fridge and a bag of home made granola from Maple Acres Farm. Secondly, for something a little more filling, I made a frittata. Served up with a side of ham, this menu covers all of the bases.
- 1 T butter
- 2 leeks, diced into thin rings
- 1/2 cup of cherry tomatoes
- 8 large eggs
- 2 T milk
- 2 T of goat cheese
- 1 tsp. salt
- 1/2 tsp. black pepper
In an ovenproof skillet, melt butter over medium heat. Add sliced leaks and cook until softened, about 5-7 minutes.
In a large bowl, whisk eggs, milk, salt and pepper. Add goat cheese, salt & pepper and whisk for about 1 minute to incorporate.
Add tomatoes to skillet, then pour egg mixture over leaks and tomatoes. Turn heat up to medium-high and cook for apprx. 2 minutes until eggs are set but still runny on top. Put pan under broil until eggs are cooked through, about 3 to 4 minutes. Remove from oven and slide frittata onto a serving plate. Cut into wedges.
You can try any variation of ingredients - this would be great with asparagus & shallots instead of leeks. For a richer frittata, use heavy cream instead of milk. Try feta instead of goat cheese. Or try serving with sour cream dolloped on top. This would be ideal for lunch or a light dinner, also.