Dacor Wall Ovens Savory Spinach Frittata, Mother’s Day/Father’s Day Brunch, 1⁄2 cup sugar, eggs

Mother’s Day/Father’s Day Brunch

Savory Spinach Frittata

Lemon Blueberry Muffins

Home Fries with Roasted Bell Peppers

Roasted Pears with Hazelnut Syrup and Candied Hazelnuts

Serves 4

Lemon Blueberry Muffins

3⁄4 cup fresh blueberries	1 cup milk
11⁄2 cups plus 2 Tablespoons all purpose flour	1 egg
2 teaspoons baking powder	1⁄3 cup butter, melted
1⁄2 cup sugar	1 teaspoon almond extract
1⁄2 teaspoon salt	Zest of 1 lemon

Adjust oven racks to positions 1, 3, and 5. Preheat on Pure Convection™ at 375˚.

Dredge blueberries in 2 Tablespoons flour- this will help prevent them from sinking to the bottom of the muffin. Set aside.

Combine remaining flour, baking powder, sugar and salt in a mixing bowl. In a separate bowl, beat together milk, egg, butter, almond extract, and lemon zest. Add to dry ingredients until moistened. Fold in blueberries.

Spoon batter into greased or paper-lined muffin tin. Set aside until ready to bake.

	Savory Spinach Frittata
4 eggs	1 teaspoon baking powder
1 cup all purpose flour	2 cups shredded Mexican blend cheese
1 cup milk	3 cups fresh spinach, rinsed and dried
1⁄4 cup melted butter	7 ounce can diced green chilies, drained
1⁄2 teaspoon salt	1⁄4 cup diced onion

In a large bowl, combine eggs, flour, milk, butter, salt and baking powder. Combine with a whisk until smooth. Stir in cheese, spinach, chilis and onions. Pour into a large 12-14 inch oven-proof nonstick skillet. Set aside until ready to bake.

RECIPES

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