A Company Brunch Recipe


Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyServings6


For frittata
 Red pepper1 Medium
 Fresh mushrooms1⁄4 Pound
 Frozen asparagus spears10 Ounce, thawed (1 Package)
 Butter/Margarine2 Tablespoon
 Frozen chopped onion1⁄2 Cup (8 tbs)
 Milk1 Cup (16 tbs)
 Shredded mozzarella cheese4 Ounce (1 Package)
 Dried basil leaves1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Pepper1 Dash
For salad
 Romaine lettuce head1 , washed and crisped
 Canned pear halves1 3⁄4 Pound, drained (1 Can Of 1 Pound, 13 Ounce)
 Prepared salad dressing1⁄4 Cup (4 tbs) (As Desired)
 Croissants11 Ounce, frozen (2 Packages, 5 1/2 Ounce Each)
 Margarine/Butter1⁄4 Pound (1 Stick, For Serving)
For beverage
 Freshly brewed coffee6 Cup (96 tbs)
 Benedictine3⁄4 Cup (12 tbs) (12 Tablespoons Of Liqueur)
 Long cinnamon stick6

Nutrition Facts

Serving size

Calories 751 Calories from Fat 437

% Daily Value*

Total Fat 49 g75.5%

Saturated Fat 17.3 g86.5%

Trans Fat 0 g

Cholesterol 409.9 mg

Sodium 973 mg40.5%

Total Carbohydrates 58 g19.2%

Dietary Fiber 8.7 g35%

Sugars 31.7 g

Protein 25 g50.1%

Vitamin A 161.4% Vitamin C 113.7%

Calcium 38.7% Iron 31.3%

*Based on a 2000 Calorie diet


1. Wash red pepper, stem, seed and remove ribs. Slice it into 1/4-inch-thick slices.
2. Wipe and slice mushrooms into ¼ inch thick slices.
3. Reserve four asparagus spears whole and break remaining spears into thirds.
4. In medium bowl, whisk together eggs, milk, cheese, basil, salt and pepper.
5. Preheat oven to 375F.

6. In a large (12-inch) skillet, melt the butter over medium high heat.
7. Add and sauté red pepper, mushrooms, asparagus (whole and pieces) and onion for about 3 minutes, or until vegetables are tender-crisp.
8. Remove whole asparagus spears and five red-pepper strips and keep aside for garnish.
9. Pour egg mixture over the vegetables and allow the eggs to cook just until they begin to set.
10. Transfer skillet to the hot oven and bake frittata for about 20 minutes.
11. In the mean time, line a salad bowl with the large romaine leaves and tear smaller ones into pieces.
12. Pare the rind from oranges and slice them 1/4 inch-thick.
13. Arrange oranges slices, and pears over lettuce.
14. Refrigerate until ready to serve.
15. Place the croissants on a baking sheet and place on bottom shelf of oven, during last 10 minutes of cooking frittata.
16. To prepare the beverage, into 6 mugs, spoon 2 tablespoons of the liqueur and immerse a cinnamon stick in each.

17. Loosen frittata using a spatula and slide onto a platter. Garnish it with reserved asparagus spears and red pepper strips. Cut into wedges.
18. Place warm croissants in breadbasket and accompany with pats of butter.
19. Serve the cold fruit salad with the dressing passed on the side.
20. Pour the hot coffee into the mugs and stir with the cinnamon stick. Serve immediately with cream and sugar on the side.