Fresh brUnch ideas highlight seasonal produce and frittata tips
Spring and early summer bring fresh produce ideal for brunch and lunch dishes. Seasonal fruits vegetables herbs and new potatoes shine when combined with milk cheese and yogurt for nutrition and taste. A frittata suits entertaining as a make ahead option with eggs milk and mozzarella substitutes if needed.
Herb Frittata With Fresh Mozzarella and New Potatoes
A savory frittata combines eggs, fat free milk, bread crumbs and herbs with browned new potatoes and onion baked with mozzarella rounds arranged around the rim. The dish bakes at 400 degrees until the top is firm and golden.
Brunch recipes for light, flavorful entertaining
A collection of brunch tips and recipes from the National Dairy Council. Includes roasted vegetables with yogurt dipping sauces, a milk oatmeal smoothie, crunchy polenta pancakes with green onions and rosemary, chive yogurt, and smoked salmon garnishes. Provides servings, nutrition per serving, and storage guidance for entertaining guests.
MENTIONED IN THIS ARTICLE
National Dairy Council
Polenta Pancake Batter With Smoked Salmon Finish
A recipe outlines polenta pancakes using milk, polenta, butter, flour, salt, baking powder, eggs, sugar, green onions, rosemary, chive yogurt, and smoked salmon. Milk simmers then blends with polenta and butter. dry ingredients are whisked separately and added to cooled polenta before folding in eggs and sugar.
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