Weekend Brunch!

Mini Frittatas with Ham and Cheese

1 Tbs. oil

2/3 cup diced ham

2/3 cup diced multi colored bell peppers

1/3 cup shredded cheddar cheese * can omit, or use less

5 eggs (can use just egg whites instead.)

salt and pepper to taste

garnish with a little dried parsley

1. Preheat oven to 350.

2. Heat 1 Tbs. olive oil over medium heat. Add bell peppers and ham, sauté 3 minutes. Remove from heat, cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon into 12 miniature muffin cups coated with cooking spray. Bake at 350 for 15 minutes, or until set. Yield: 4 servings (3 each)

Wendy’s Balsamic Vinaigrette

2-3 tablespoons balsamic vinegar

2 tablespoons honey

1 tablespoon freshly squeezed lemon juice

1 tablespoon Dijon mustard

1 tablespoon chopped fresh basil

1 ½ teaspoons shredded Parmesan cheese

1 garlic clove, minced

3 tablespoons extra virgin olive oil

Combine all of the ingredients. Whisk until emulsified. Cover and chill until ready to use. Good with red onion, cherry tomatoes, strawberries, avocado, cucumbers and Parmesan cheese.

Lumberjack Hash

2 tsp vegetable oil

2 tsp. butter

1 cup chopped onion

1 cup chopped green bell pepper

2 garlic cloves, minced

8 cups frozen shredded hash brown potatoes, thawed—about 1 pound

½ tsp. salt

½ tsp. pepper

4 ounces diced ham

¾ cup shredded cheddar cheese

1. Heat oil and butter in a large non-stick skillet over medium heat. Add onion, cook 5 minutes. Add bell pepper and garlic, cook 3 minutes. Add potatoes, salt pepper, and ham, cook 16 minutes or until potatoes are golden brown, stirring occasionally. Top with cheese, cook 2 minutes or until cheese melts. Yield: 4 servings (serving size:1 ¼ cup).