Welcome back to “Enter With a Happy Heart”! It has been waaaay too long since my last entry and I’m so excited to get back on track with weekly posts. Summer is such a busy time for innkeepers. Our weekends are totally full of guests and working. I laugh when I tell people that our weekends are like their week days. But when God calls you to a ministry, you serve when you are needed.
Thought this week’s blog entry would be about our favorite time at The Mill House……Breakfast Time!!! Most guests of B&B’s look forward to breakfast, after all it is a part of our name. It would be different if we were just “Bed”, but we are a “Bed and Breakfast”. Ron and I put a lot of time and energy into planning, preparing, and serving breakfast. From planning menus depending on our guests dietary restrictions, likes, and dislikes, to cooking , serving, chatting, and cleaning up….breakfast takes a lot of time. We wouldn’t have it any other way. We want our guests to feel like they are eating at Grandma’s house.
Breakfast is a short walk to our common dining room, our beautiful riverside patio, or we can serve it in your room. Come in your PJ’s and slippers, sweats, or dress up! However you are comfortable. Like to eat alone? Let us know because we are happy to accommodate. Ron and I personally serve you and love to fill up your empty coffee cup!
I’m always looking for good recipes and I recently found the following one in a cookbook. I mentioned it on my facebook page and many people requested the recipe so here it is:
GARLIC ZUCCHINI FRITTATA
1 Tablespoon butter
1 tablespoon finely chopped onion
4 garlic cloves minced
1 med zucchini, shredded
1/4 teaspoon ground mustard
4 bacon strips, cooked and crumbled
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Swiss cheese
1/4 cup sliced green onions
In a 10 inch oven proof skillet, melt butter over medium-high heat. Add the onion and garlic; saute for 1 minute. Add the zucchini; cook for 3 minutes or until tender.
In a large bowl, beat eggs and mustard. Pour into skillet. Sprinkle with bacon, salt, and pepper. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are set about 7 minutes. Meanwhile preheat broiler.
*Place skillet under the broiler, 6 inches from the heat for 30-60 seconds or until the eggs are completely set. Sprinkle with the cheese and green onions. Broil 30 seconds longer or until the cheese is melted. Cut into wedges.
* Actually, I wasn’t sure if my skillet was oven safe ( the handle ) so I didn’t use the broiler. Once the eggs had set well, I cut the frittata in half and was able to turn it over in the skillet using a large spatula. Then I sprinkled the cheese on top. Took the skillet off the heat, covered the skillet with a lid and the steam melted the cheese just fine!! Don’t skimp on the garlic, it really makes this dish’s flavor pop!!!
If you happen to have a great egg dish that can be made for multiple people, please let me know. I love to try new and different recipes and finding unique egg dishes can be a challenge!
God Bless and Happy Frittata Eating!!