Mother's Day Frittata
Created by Executive Sous Chef Craig Bianco
Ingredients:
- 3 whole eggs
- 1.5 oz mild Italian sausage
- 1 oz. roasted red bell pepper diced
- 1 oz. fresh spinach
- 1 oz. new baby red skin potatoes
- 1/2 oz. Gruyére cheese
- 1 oz. roasted chipolini onions
- Salt and white pepper to taste
In a small bowl whisk the cracked eggs in till fluffy. In sauté pan brown the sausage and add the roasted pepper and onion, while stirring add the beaten egg season with salt and pepper and reduce heat. When egg sets loosen the edges after mixture is cooked half way about 2 minutes ether finish under salamander or flip the Frittata in till fully cooked with minimal browning turn out on plate and serve
The Oak Room
Mother's Day Sunday Brunch Menu at the Westin St. Francis:
May 11, 2008 10 am to 2pm
Scottish Smoked Salmon with Capers & Red Onions
Seasonal Fresh Fruit Display with Assorted Melons and Berries
Napa Valley Cheese Display
Assorted Mini Yogurts
Smoked Bacon
Grilled Pork Sausage Links
Cheese Blintzes with Assorted Fruit Toppings
Mini Potato Pancakes
Omelet Station
Made to Order Omelets, choices include:
Smoked Ham, Bell Peppers, Mushrooms, Tomato, Cheddar Cheese & Crab
Frittata
Italian Sausage, Roasted Sweet Peppers, Cipollini Onions
Honey Baked Bone in Ham & Rosemary Rubbed Leg of Lamb with Jack Daniels Raisin Sauce Carved on the Buffet
A Selection of Seasonal House Made Emulasions, Mignardese and Pastries
Price $ 65.00
Children 12 and younger $32.00
For more information on The Oak Room, click here.
For more information on dining at the Westin St. Francis, visit: www.westinstfrancis.com
