Sunday Brunch in the Mountains

I live for Sunday Brunches. One of my favorite ways to end a vacation is by cooking up a brunch, especially when there are several leftover ingredients that need to be used. The items below are all easy to make and healthy. Mimosas are highly recommended to complement this spread!

RATATOUILLE TOAST: Serves 5

• 5 slices of sourdough toast

• 5 fried eggs (medium runny)

• 1 large zucchini (diced)

• 3 bell peppers (diced)

• 1 cup of mushrooms (diced)

• 1 red onion (diced)

• 2 tomatoes (diced)

• Freshly chopped rosemary and oregano for garnish

• Butter and olive oil

  In a large pan, drizzle some olive oil and bring to medium heat. First sauté the onions for about 7 minutes, then add the peppers and zucchini and let them simmer together for about 40 minutes. Add the tomatoes and let it cook for another 5-7 minutes, then season the dish with salt-n-peppa, rosemary and oregano. Serve on buttery toasted sour dough bread and top each slice with a fried egg.

TOMATO BURRATA SALAD: Serves 5

• 1 package of burrata

• 5 large tomatoes (sliced)

• 2 cups of balsamic vinegar

• 1/2 cup of brown sugar

• Fresh basil for garnish, salt and pepper to taste

  Assemble the salad with the cheese in the middle and the tomatoes surrounding it. Heat the vinegar and sugar over medium heat for about 10 minutes until thickened and then drizzle the glaze on top of the salad and add the basil leaves. 

BANANA OAT FLOURLESS PANCAKES: Makes about 5-7 (depending on size)

• 2 medium ripe bananas

• 2 eggs

• 1/2 cup of almond milk

• 1 tsp of vanilla

• 1.5 cups of old fashioned oats

• Syrup, butter, berries and cinnamon for garnish

  Mix the ingredients in a blender, then heat butter in a pan over medium heat. Pour the mixture in small round batches (about 1/4 cup each) into the pan and cook on both sides until lightly golden (about 3-4 minutes on each side). Serve with syrup, butter, berries and ground cinnamon.