Mother’s Day Tea Party Brunch
Above is my beautiful, sweet yet feisty mother, Linda Casanova-Abrams. She has taught numerous invaluable lessons through the years, consciously and subconsciously. Like many of us, we sometimes only show our appreciation for our mother around this Hallmark Holiday. I, of course, am no different. My mother is coming in on Friday for a nice relaxing Mother’s Day weekend and I am scrambling around trying to plan something special. We rarely spend much time together since we both work very hard and live far apart. Manicures, pedicures, facials, massages, yoga, shopping, dinner, gardening…???
Prep Time: 20 min / Cook Time: 15 – 20 minutes
Serving Size: 4 – 6
Season: Spring / Summer
• 2 tablespoons Olive Oil
• 1 shallot, diced
• 1 medium Squash, chopped (about 1 cup)
• 1 medium Bell Red Pepper, chopped (about 1 cup)
• 2 cups Mushrooms (Shiitake, Baby Bellos & Oyster), diced
• ½ bunch Asparagus, diagonally sliced into 1/4 in wide sliced (about 2 cups)
• 8-10 Large Eggs (Egg White Optional)
• 1/3 cup Soy Creamer (Optional Heavy cream)
• 2 TBS VINTAGE OOLONG Tea yielding ½ cup *Oolong Tea
concentrate, chilled (or any hand-rolled single-estate oolong tea)
*Hot to make Oolong Tea Concentrate: Bring 5 oz water to a boil and let cool for 2-3 minutes, which will bring water to 180°, a good temperature to steep oolong tea. Place 2 TBS of tea in an 8 oz measuring cup. Pour 4 oz hot water over tea leaves and steep for 3 minutes. Strain tea leaves and place liquid in refrigerator to chill. **Reserve tea leaves and re-steep. Oolong tea is great hot or cold. Add some Champagne and create tasty sparkler.
• 2 ounces sliced prosciutto, coarsely chopped
• 1 cup Dubliner Cheese, grated (About 4 ounces)
• 1/4 cup grated Parmigiano-Reggiano
• Garnish: 1 avocado, chopped & 1 tomato, chopped
1. Preheat oven to broil
2. Heat oil in medium skillet over medium – high heat. Sauté onions until soft (Optional: add 1 tablespoon of chopped already steeped Oolong tea leaves). Add pepper, squash, mushrooms and asparagus and sauté. Cover and let cook for 3 – 4 minutes.
3. Whisk eggs and creamer in a large bowl. Add chilled steeped oolong tea and whisk more thoroughly.
4. Pour in egg mixture to the veggies in the skillet and gently stir. Cover & reduce the heat to low and cook until eggs are almost set (about 8 – 10 minutes). Evenly add Prosciutto and basil to skillet and let sit for 1-2 minutes. Loosen edges with spatula and turn off stove.
5. Sprinkle cheese on top, place in oven and cook until the top starts to brown (about 3-5 minutes). Take out of oven and let sit for 2-3 minutes. Loose edges with spatula.
6. The double flip: Place a large serving plate over the pan, and carefully invert to turn out the frittata. Place other large serving plate over the frittata and flip again so the cheese side it facing up. Let sit for 5 – 10 minutes
7. Cut into wedges & serve.
8. Optional: Garnish with Avocado & diced tomatoes. Serve with BOULDER BLUES Tea infused fruit salad and whole grain toast.
Messages in the morning, $120, followed with a of spicy bloody mary’s, $12, and a ‘tea-licious’ frittata, $25, coupled with spending time with me mom…PRICELESS…