A Simple and Elegant Brunch
We’ve really been enjoying OurHarvest’s pastured eggs from Cascun Farm. They’re incredibly fresh with bright, golden yolks. When we had a large group of people over our house for brunch, we were looking for a simple recipe utilizing not just the eggs, but also OurHarvest’s beautiful produce. When we came across a frittata recipe by Everyday Food, we knew it would be perfect to adapt into the centerpiece of our brunch.
Did we mention this recipe is super easy? Some simply chopped peppers and scallions, whole sungold tomatoes and gruyere cheese are all you need, besides the eggs of course.
The organic sweet peppers from OurHarvest give the dish some bright, beautiful color, while the sweetness of the sungold tomatoes and the saltiness and sharpness of the gruyere cheese perfectly complement the rich eggs.
To drink, we decided to make a white peach sangria which utilized both the white peaches and blueberries from Wickham’s farm. This is another super easy recipe. Knowing that we wanted to utilize and highlight this fresh fruit, the next most important ingredient was the wine. We used an Argentinian white wine called Torrontes– our personal favorite for this recipe (look for the Crios brand – it is highly affordable and absolutely delicious on a warm summer day), but any crisp, refreshing white wine will do. We added some other liquors to help bring out and complement the flavor of the fruit. Stir it all together and let it chill in the fridge for an hour or so to let the flavors meld.
Dessert was even simpler. We washed some farm-fresh Wickham’s blackberries and just ate them by the handful, along with the blueberries that didn’t end up in the sangria.
Sweet Pepper and Sungold Tomato Frittata
Adapted from a recipe Everyday Food
- Extra virgin olive oil
- 2 organic sweet peppers
- 2 cups of sungold tomatoes
- 1 bunch of scallions thinly sliced
- 8 pastured eggs
- ½ cup of grated gruyere cheese (you can substitute cheddar or any other sharp cheese you prefer)
- Cherry Bomb Hot Sauce from Beth’s Farm Kitchen
Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat the extra virgin oil over medium-high heat. First add the peppers and scallions, and cook for a minute or two, then add the sungold tomatoes and cook until they soften, being sure not to let the peppers and scallions burn (approximately 5-6 minutes). Season with salt and pepper.
Add the eggs and cheese to the skillet and again season with salt and pepper. Stir to combine and then let cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes.
When done, your frittata is ready to serve – cut it into pie like slices for a beautiful and delicious meal. Serve with Beth’s Farm Kitchen Cherry Bomb Hot Sauce for those who like it spicy.
White Peach Sangria
- 4 White Peaches
- A handful of fresh blueberries
- ¾ cup of Triple Sec
- ¼ cup of Grey Goose L’Orange (you can substitute with more Triple Sec if you don’t have this handy)
- 1 bottle of crisp white wine (Torrontes recommended)
Cut the peaches into bite size pieces (be sure to remove the pits) and drop into a pitcher along with the handful of blueberries. Add the sangria, vodka, and wine. Let chill in the fridge for an hour until the flavors meld. Pour over ice in a wine glass using a slice of white peach as a garnish. Be sure to spoon some of the delicious marinated fruit into your glass!