If you consistently turn to the same cereal or oatmeal every morning, it’s time to spice up your routine. We consulted Jackie Murphy, chef and instructor at the cooking school at Forbes Travel Guide Four-Star Chatham Bars Inn in Cape Cod, for some nourishing breakfast recipes using pantry items.
Murphy came back with a flavorful granola that will add a kick to some yogurt or make for a delicious standalone treat. She also provided a frittata recipe that will use up all of the leftovers in your refrigerator (the egg dish is versatile: the hotel’s own STARS restaurant serves a frittata with lobster in true New England style and another version uses farm greens and other sautéed vegetables). Even better: both recipes require little culinary lifting.
“Few things can beat a frittata straight from the oven,” Murphy says. “I like to eat a wedge on top of a piece of toast for an easy lunch. And while I mostly rely on frittatas as a quick-fix dinner, they are wonderful for a hearty breakfast any day of the week, too. Fun, delicious, easy and super kid friendly!”
CASHEW CURRY COCONUT GRANOLA
3 cups rolled oats
1 cup shredded coconut
1 cup roasted cashews
½ cup honey
2 tablespoons curry powder
¼ cup coconut oil
¼ cup flax and chia (optional)
Combine all the ingredients. Bake at 300 degrees for 15 to 20 minutes. Stir often.
FRIDGE CLEANER FRITTATA
6 eggs whisked
¼ cup heavy cream
1 cup cheese
2 cups total of vegetables and/or meat
Slightly sauté the vegetables and/or meat until tender and chill. Then add them to the egg-and-heavy-cream mixture, add cheese, pour into a well-oiled cast-iron skillet and pop it into the oven. Bake at 350 degrees for 15 to 20 minutes.
One frittata makes plenty for four to six people with a side salad or other steamed vegetable.
Since everyone is staying at home, we will be bringing you recipes from our hotels and restaurants to give you a taste of a destination. If you have a dish or drink you want broken down, email us at email@example.com.