In the Kitchen: Easy Brunch Buffet

WTNH– Food and entertaining expert Liz Corbett shows us how to make an easy brunch buffet.

It’s important to plan ahead for a delicious easy buffet for your casual get-together. She also gives food presentation and table decor ideas.

Mini Frittatas Recipe:

INGREDIENTS
10 large eggs
1/2 cup cooked chopped mild sausage
1 cup spinach, finely chopped
1 leek, thinly sliced
1 cup shredded Monterey jack cheese
1 pinch coarse salt and freshly ground pepper

DIRECTIONS
Preheat oven to 375
In a large bowl, whisk the eggs and season with a pinch of salt and pepper.
Heat a tablespoon of extra-virgin olive oil in a medium skillet and add the leeks. Season lightly with salt and pepper and saute until slightly browned, 3 minutes. Remove from pan and set aside.
To the pan, add the sausage  and cook until browned, chopping until crumbled
Pour the eggs into a lightly greased non-stick muffin tin. Sprinkle the leeks evenly into each egg mixture.
Divide the sausage and spinach evenly between the 12 muffins and the grated cheese on top of each frittata.
Bake for about 10 minutes, check at 8 and 9 minutes. They should be puffed up and set in the middle. Let cool slightly before serving on a pretty plate.

For more information, go to www.playingwithfood.tv.

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