Brunch is more than just a portmanteau of ‘breakfast’ and ‘lunch’ – it is a dance between two meals. It is, no doubt, more social than a typical breakfast and far more enjoyable, in my opinion, because it is served at a socially acceptable hour and no one passes judgement against you for lulling around in bed for hours before having the first meal of the day.  Brunch forces you to slow down, enjoy your meal with friends and family and indulge to your heart’s content and who doesn’t love that…really. 

If I had a nickel for every time someone asked me for a good brunch recipe, well, I’d have about enough money to host brunch for all of you and still have money left over for coffee! As enjoyable as eating brunch is, the task of creating delicious and creative brunch dishes for company can be daunting. In lieu of resorting to the usual suspects (fried eggs, sausage, bacon…fried eggs), why not offer your guests a completely unique take on an omelette. This Italian omelette is puffy and delicious and the perfect item to put on your brunch menu because it serves up easily and tastes as good at room temperature as it does warm. 

A frittata is an Italian egg-based dish similar to an open-faced omelette or quiche. It is often flavoured with herbs and ingredients such as meats, vegetables, and cheeses. The eggs are beaten to incorporate more air than a traditional omelette, which results in a fluffier omelette. The frittata is cooked either over very low heat on a stove or in an oven until the underside is set and the frittata is beautifully puffed up. Unlike an omelette, a frittata is never folded to enclose its contents and served whole, but rather, it is divided into slices and often accompanied by various types of bread. 

I love making frittatas because a frittata base is like a blank canvas of sorts, just waiting for you to add to it a dash of this and a pinch of that to create a perfectly delicious and creative omelette. 


DSC_0356I used tomatoes, mushrooms and scallions as the vegetables in my frittata and rosemary as the herb, but you could easily use any type of herb (basil, for example, works wonderfully in frittatas as does thyme, parsley or cilantro).  I often add roasted red peppers or sun-dried tomatoes to the mix to elevate the frittata’s flavour. 

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Beef Confetti Rice


Before you accuse me of suffering from poverty of culinary imagination, I will willingly concede that this recipe is arguably one of the easiest of all the ones I intend to post within the next few weeks. Yes, it requires me to flex a little less of my culinary muscle than I’m accustomed to, but, simply put, this is an easy and delicious fried rice recipe. You don’t have to toil over this and you won’t find yourself hovering over your laptop or PC or iPad, reading and re-reading this recipe, with furrowed brows and a look of confusion. It is a simple recipe…but don’t be disenchanted – it is flavourful and comforting and the culinary equivalent of a comfy recliner chair. Who among us couldn’t use a go-to recipe for an easy and healthy weekday dinner that whips up in mere minutes? It’s the ideal recipe, particularly for those of you whose children will eat healthy only under protest. So before you start with a snarky question like, “How is this recipe supposed to hasten my journey to culinary greatness?” I’ll tell you right now that it won’t. But if a recipe is a classic, you really don’t have reinvent the wheel to testify to its greatness.


I used a good quality cut of steak and cut the meat on a distinct 45 degree angle. Cutting the meat on a bias keeps it tender while cooking to avoid that unsavoury chewy texture that meat often tends to take on after it is cut improperly than cooked.



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