I am sitting in the living room tired from the day. I know I should have blogged about this last week but a lot of other things got in the way. I still have to move most of everything out of the living room and clean it up but that is a totally different post.
This was an excellent brunch. I especially loved the spiced Mocha coffee. My husband is more of a black coffee and did not like the Mocha. He did try it which is great.
The thing I love the most is that you can prepare the scones and the potato Frittatas and cook them in the oven and they will be done around the same time. I had to cook the potato Frittatas longer because the egg was not completely done. The coffee is also very simple to make and delicious!
Individual Potato – Bacon Frittatas
3/4 pound small red potatoes
1/2 cup chopped onion
1/2 cup chopped red bell pepper
2 garlic cloves, minced
3/4 cup shredded reduced fat Swiss cheese
4 bacon slices, cooked and crumbled
1 3/4 cups egg substitute
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Place red potatoes in a large saucepan; cover with water. Bring to a boil, and cook 25 minutes or until tender. Drain; cool slightly. Cut potatoes into 1/2 inch cubes.
2. Preheat oven to 375 degrees.
3. heat a medium nonstick skillet over medium heat; coat with cooking spray. Add onion, bell pepper, and garlic; saute 5 minutes or until tender. Remove from heat. Stir in potato, cheese, and bacon.
4. Combine egg substitute, salt, and black pepper. Spoon vegetable mixture evenly into 12 (6 ounce) ramekins. Pour egg mixture evenly over vegetable mixture. Bake at 375 for 18 minutes or until set. Remove ramekins, and cool slightly.
Mocha Spiced coffee
1/2 cup ground coffee
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
5 cups water
1 cup fat free milk
1/4 cup packed brown sugar
1/3 cup light chocolate syrup
1 teaspoon vanilla extract
Whipped cream (optional)
1. Place first 3 ingredients in a coffee filter or filter basket of a coffee make. Add 5 cups water to coffeemaker, and brew according to the manufactures instructions.
2. Combine milk, brown sugar, and chocolate syrup in a heavy saucepan. Cook over low heat, stirring constantly, until sugar dissolves; remove from heat. Stir in brewed coffee and vanilla extract. Serve with whipped cream , if desired.
Blueberry pecan scones
1/2 cup milk
1/4 cup sugar
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1 large egg
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1 cup fresh or frozen blue berries
1/4 cup finely chopped pecans, toasted
1 large egg white, lightly beaten 2 tablespoons sugar
1. Preheat oven to 375 degrees
2. Combine first 5 ingredients in a medium bowl; stir with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. gently fold in blueberries and pecans. Add milk mixture, stirring just until moist.
3. Turn dough out onto a floured surface, and pat into an 8 inch circle. Cut the dough into 10 wedges; place dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle evenly with 2 tablespoons sugar. bake at 375 for 18 minutes or until golden. Serve warm.