Apr 14, 2014 by Alagasco

Easter Brunch – David Mashburn

Categories: Recipes

blog-salad_fritata-1Easter is just a couple of days away, so we asked our Good Heat Chef, David Mashburn, owner of Classic on Noble in Anniston, what would be some great Easter Sunday brunch items. With David’s brunch expertise, his Noble Salad and Frittata recipe will surely have your family happily hoppin’ around the table this Easter!

From David Mashburn: “I grew up in a large family, and Sunday brunches have always been a memorable tradition. Brunch lends itself to the informal, “just us family” cozy style of breakfast, yet adds a touch of elegance and charm of a Sunday dinner. Here are my two favorite Sunday brunch recipes. I hope you enjoy making them with your family as much as I do. Happy Easter!”

Noble Salad

Dressing
1/2 cup sugar
1/4 cup cider vinegar
1/4 cup red wine vinegar
1/2 cup oil
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/3 teaspoon paprika
Whisk together
 
Salad
1 bag of leafy mixed greens
Sliced strawberries
Crumbled blue cheese
Candied pecans
Sliced green apples
Cranberries
Blueberries

Toss greens, pecans and cranberries in dressing, then top with cheese, strawberries, blueberries and apples.

Frittata
12 large eggs
1 1/4 cup half and half
1 1/2 tablespoon butter
1 1/2 tablespoon of extra virgin olive oil
1/2 cup grilled corn
8 pieces of grilled asparagus-sliced
2 each medium grilled Portobello mushrooms-sliced
1/4 cup sliced scallions
1/4 cup sundried tomatoes
1 cup cooked ham
1 cup shredded Asiago cheese
Salt and pepper to taste

Whisk eggs, half and half, cheese, salt and pepper in bowl. Coat frittata pan with oil and butter, then add egg mixture.  Stir in corn, asparagus, mushrooms, scallions, tomatoes and cooked ham.  Cook over medium heat on stove top until center is almost set (18 mins). Move pan to oven and broil until browned (2 mins). Remove and cool to warm, then serve from skillet in slices.

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