the wild brunch

To celebrate pencils down, Seth and I decided to host a brunch for all of our classmates. We prepared zucchini and green bean frittatas with goat cheese and parmesan, bacon home fries with paprika and cayenne, and strawberry crepes with mascarpone and jam. For drinks, we served orange, clementine, and grapefruit mimosas. We had such a great time! I absolutely love getting the opportunity to cook for people, as it allows me to practice my timing and technique. Plus, Seth gets to show off his rad pan-flipping skills.

The savory recipes from the wild brunch are posted below.

Zucchini and Green Bean Frittata
(Each only served six, so we made two!)


  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1 zucchini, thinly sliced
  • 1/2 cup green beans, chopped into 1/2″ pieces
  • 6 large eggs
  • 1/4 cup whole milk
  • 1/4 cup crumbled goat cheese
  • 1/4 cup grated parmesan
  • 2 tablespoons chopped parsley
  • salt and pepper
  1. Preheat the oven to 350°F.
  2. In a large oven-proof, nonstick saute pan, heat the oil over medium heat. Add the onion, garlic, zucchini, and green beans, and saute until caramelized and tender, 12-15 minutes.
  3. Meanwhile, whisk the eggs in a large bowl with the whole milk until frothy. Whisk in the goat cheese, parmesan, and parsley, and season generously with salt and pepper.
  4. Spread the vegetables in an even layer in the pan. Pour in the egg mixture, making sure to cover all of the vegetables. Let cook, uncovered and untouched for 4-6 minutes until the egg on the bottom has started to set.
  5. Transfer the pan to the oven and cook for 5-8 more minutes until the top is set and cooked through.
  6. Transfer the pan to the broiler and broil for a minute until the top is golden brown. Remove from oven, and let cool for 5 minutes. Slice into wedges.
Bacon Home Fries
(We prepared three batches of this delicious stuff!)
  • 1/2 cup lardons (approximately 2 slices bacon)
  • 1 red onion, thinly sliced
  • 2 medium-sized potatoes, fully baked and diced into 1″ cubes
  • 4 cloves garlic, minced
  • 2 tablespoons paprika
  • 1 teaspoon cayenne pepper
  • salt and pepper
  • 2 tablespoons chopped parsley
  1. Lightly fry bacon in cast iron pan over medium heat.
  2. Add the onion and garlic. Cook until the onion becomes soft.
  3. Add the potatoes, paprika, cayenne, salt, and pepper. Spread the ingredients in an even layer in the pan, and leave alone for five minutes.
  4. Stir the mixture, spread again, and leave alone for five more minutes.
  5. Remove from heat, add the parsley, and stir again. Let cool for five minutes.

[photos courtesy of MJ]

3 thoughts on “the wild brunch

  1. Are those pictures your handiwork? If yes, you have another profession ahead as a food stylist! If not I still feel cheated- sounds sooo delicious. Tell you what- we will let you practice your timing and technique on us!

  2. ooooooh everything looks so good and I am sure tasted wonderful! My kitchen will always be open for you guys to experiment or even repeat some of your regular dishes. I am so impressed with the culinary skills…Nice flip Seth!

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