This year, instead of planning a blowout bash for New Year's Eve, invite everyone over for a New Year's Day brunch. With all of the hustle and bustle from the holidays there was no time to make beautiful invitations! Luckily, we can download, print, and fill out our fabulous New Year's party invite.
As for the menu, hangovers are to be expected, so a scrumptious spread of cheesy eggs and crispy potatoes is a must.
Make and assemble two frittatas the day before the brunch. A roasted red pepper and fresh herb frittata will feed hungry vegetarians, while a bacon and cheese frittata will satiate the carnivores. Oven-roasted home fries pair perfectly with both dishes. To host your own New Year's Day brunch, you'll need the recipes so
3 tablespoons olive oil
2 teaspoons salt
Generous pinch freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped chives
2 teaspoons chopped fresh basil leaves
2 teaspoons chopped fresh oregano leaves
12 eggs, beaten
1/2 cup sliced roasted red peppers
1/2 cup crumbled goat cheese
Fresh basil leaves, for garnish
- Preheat the oven to 350 degrees F. Pour the oil into a 10-inch nonstick skillet and place over medium high heat for 2 minutes.
- Meanwhile, add the salt, pepper, parsley, chives, basil and oregano to the eggs and beat well. Pour the egg mixture into the hot skillet, reduce the heat to medium and cook about 3 minutes, occasionally pulling the egg away from the sides of the pan.
- Add the red peppers and goat cheese, remove the skillet from the heat and slide it into top half of the oven.
- Cook until the center of the frittata is set, about 12 to 15 minutes. Remove from the oven and let cool 10 minutes.
- Slide the spatula around the edges of the pan, working underneath the frittata a bit. Shake the pan to loosen the bottom and gently slide onto a serving platter.
- Slice into 12 wedges, garnish with basil leaves and serve.
5 strips bacon
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
8 large eggs
1/2 cup grated Fontina cheese
2/3 cup crumbled goat cheese
1/4 teaspoon salt
1/8 teaspoon pepper
- Preheat the oven to 325°.
- In a large skillet, cook the bacon over medium heat, flipping once, until cooked but not crisp. Drain on a paper towel, then chop into bite-size pieces.
- Pour off the bacon fat and add 1 tablespoon of the olive oil to the skillet. Add the onion and cook over medium-low heat until softened, about 7 minutes. Let cool.
- In a large bowl, beat the eggs. Add the onion, the bacon, the cheeses and the salt and pepper and stir gently.
- In a 9- or 10- inch ovenproof skillet, heat the remaining tablespoon of olive oil (swirl the oil to coat the bottom and sides of the skillet). Add the egg mixture and cook over medium-low heat until the sides start to set, about 3 minutes.
- Bake in the oven until the frittata is firm, 20 to 25 minutes.
- Gently run a rubber spatula around the sides of the skillet to loosen the frittata. Place a serving plate over the skillet and carefully flip the pan to release the frittata.
2 pounds red new potatoes, scrubbed and cut into 3/4-inch chunks
1 large onion, chopped
1 red or green bell pepper, (ribs and seeds removed), chopped
3/4 teaspoon crushed dried rosemary
2 tablespoons olive oil
Coarse salt and ground pepper
- Preheat oven to 350 degrees.
- On a large rimmed baking sheet, combine potatoes, onion, bell pepper, rosemary, and oil; season with salt and pepper.
- Toss until vegetables are coated with oil; bake until tender, about 1 hour.
- Transfer to a serving dish.