Spring Vegetable Frittata

Nothing says spring like fresh cut asparagus. Chop some up with lots of other veggies and fresh herbs and make a delicious Spring Vegetable Frittata. This versatile dish can be served hot, room temperature or cold for breakfast, lunch or dinner.

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Cinnamon Raisin Baked Breakfast

What could be more wonderful than the smell of cinnamon toast baking in the oven? Well, for one, Cinnamon Raisin Baked Breakfast is made in advance so you don’t have to do any prep in the morning. And secondly, you can serve this delicious breakfast or brunch to a small group or a crowd with this super easy recipe that won’t break the bank.

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Mushroom Toast with Poached Egg and Arugula

Not only is this recipe great for brunch, it’s also a delicious option for Meatless Mondays. Good quality mushrooms are mandatory for Mushroom Toast with Poached Egg and Arugula since they’re one of the stars of the show. The other star, a perfectly poached egg, when cut open oozes golden yolk to take this dish over the top.

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French Toast with Real Maple Syrup

When I say “real” maple syrup, what I mean is someone tapped their trees and boiled the sap until it evaporated and became maple syrup. Once you’ve had the real deal, the grocery store stuff just isn’t going to make the cut. So, the best way to enjoy this quality of maple syrup is to pour it over something that’s really just a reason to sop it up. French Toast is that perfect vehicle.

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Omelette Made Easy

Have you ever watched cooking shows where contestants compete to make the perfect omelette? They make it look so complicated. I’ve always made mine a little differently, kind of a cheat that ensures the eggs are cooked without being runny and not overcooked. You’ll kick yourself when you find out how easy this is.

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