Want to plan a special Father’s Day this year? We’ve partnered with Nikki Baxendale, founder of Literally Life, to see how to create a Father’s Day breakfast the whole family will love.
This is part one of our Father’s Day series. Check back next week for part two.
We, like so many families these days, live a modern lifestyle where parents work, travel and celebrate with an extended family of close friends. This year, Father’s Day was the perfect excuse to spend a special day with our dear friends, the Kuesis family. We enjoy one another’s homes and family hugs as if we were from the same nest, and we will be lifelong friends wherever the road takes us.
Cindy and I have the same passion for healthy eating, and we’re always sharing new ideas and recipes. Often a late night phone buzz will signal a text of some delicious creation for the other to try.
We also hope to teach our children the benefits of good food, encouraging them to put down their electronics for a moment and join the family tradition of cooking together. We all have been thrilled watching junior talented chefs on TV, and we certainly have a sense of eager adventure to try new gadgets and recipes. From the youngest member to the eldest, creating a culinary feast filled with color and flavor equals family fun and the joining of friends.
Father’s Day Breakfast Fresh from the Farm
Nothing is more delicious than food as fresh as the day it was laid, caught or harvested. Since Cindy introduced a chicken coop to her back garden three years ago, she has added ducks and filled the lake with fish. Now she is desperate to add Frederica the wooly pig to her family.
The chickens lay about 100 eggs per week, providing Cindy’s family and friends with a constant supply of delicious goodness.
Rise and shine! No alarm clocks are needed at the Kuesis’ family home. Romeo, the head rooster, loves to surprise friends sleeping over. Chloe, being the first up, was ready to start Father’s Day the right way with a feast fit for our kings. The age-old saying “The way to a man’s heart is through his stomach” is certainly true in our households. With a delicious Father’s Day breakfast planned and a surprise guest coming later, it was sure to be a memorable day.
Father’s Day Frittata Recipe
A family frittata is a great recipe that looks every bit as dramatic as it tastes when served right. It’s a great way to share a meal together any time of the day. I love the vibrancy of fresh eggs, and once you have tasted that sunshine yellow, it’s hard to have them any other way.
Here are a couple of tips to help make the perfect frittata:
- I usually like to mise en place all my ingredients. Gather, prepare and set ready.
- Pre-cook your ingredients and allow them to cool before adding to the eggs, as they will curdle with hot ingredients.
- A heavy cast iron skillet is my favorite tool. It’s great to prepare on the stove top and then pop into the oven to finish.
- 8 eggs
- 4 ounces of cream
- 1 garlic clove, minced
- 3/4 cup white onions, slivered
- 1 cup mushrooms, sliced
- 1 cup fresh spinach
- 4 tablespoons of butter
- 4 slices of bacon, thick cut
- 1 cup of broccoli, chopped
- 1 cup of asparagus, coarse cut
- 1 cup feta cheese, diced
- Fresh basil
- Fresh chervil
- Fresh rosemary
For a large frittata, use eight eggs and four ounces of cream. You can vary the amount depending on the size you are making. Whisk the two together in a large bowl, and add a pinch of salt. This will be your base.
Steam bite-sized pieces broccoli and set aside. Rinse and chop the herbs individually, removing stalks. Set aside.
Sauté white onions until translucent in one tablespoon of butter and set aside. Sauté spinach in one tablespoon of butter. Drain and set aside. Sauté asparagus in one tablespoon of butter and set aside. Sauté mushrooms in one tablespoon of butter with a clove of minced garlic. Set aside.
Dice bacon into lardons and sauté until edges are nicely browned. Set aside.
Pour egg mix into skillet, and top with your favorite prepped ingredients. With add-ins already prepared, you can now have fun making various combinations by adding a little of this and a little of that. It’s my favorite way to cook!
Bake to finish in the oven at 350 degrees for about seven minutes or until it passes the clean skewer test. This method is best if you want to add a little extra cheese on top.
Or, for a second easy option, cover the skillet with a lid and finish on the stove top for five to seven minutes. You can also pop the skillet under the broiler to brown the top, especially if you like adding a sprinkling of cheese. This will give you that wonderful bubbly brown crust and fill the kitchen with a delicious aroma.
Slip onto a serving platter and garnish with fresh basil leaves. Accompany with mini bowls of spices and seasoning.
Now it’s time to serve our special breakfast for Father’s Day. Keeping it super rustic is just how we like it.
Fresh Strawberry Smoothie Recipe
- Handful of fresh strawberries
- Squeeze of lemon juice
- 1 cup plain yogurt
- 1 cup almond milk
Combine in blender and blend until smooth. Garnish with a strawberry and serve.
Pancakes with a Twist
I’m always trying to find new ways to make a meal fun, and presentation is so important. Even if I am just cooking for myself, I will take that extra moment to display my food in a creative way. I tested a recipe this week using this amazing Bundlette pan. It was so easy and perfect that I am itching to try many other recipes, both sweet and savory. Cindy’s famous healthy pancake recipe is wonderful to replace flour and store-bought pancake mixes. Simply add fruit or savory fillings.
- 1 cup cottage cheese
- 1 cup rolled oats
- 1 cup eggs
- 1 tablespoon vanilla extract
- Fresh blueberries or chocolate chips
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- Warm maple syrup on the side for anyone who likes a little sweetness added (I prefer to offer this rather than make the whole batch sweet)
- Crème fraîche to fill center
- Fresh strawberries to garnish
Preheat oven to 375 degrees. Spray mini Bundlette pan with coconut oil or oil of your choice.
Place all ingredients, except blueberries or chocolate chips, in a blender and combine on medium speed for one minute until you have a smooth batter. Pour batter into a mixing bowl and stir in blueberries or chocolate chips.
Fill each pan cavity with batter to just under the top rim. You need to leave a little room for the mix to expand, but ensure it’s filled enough that it will cover the central well when baked. Check midway through cooking and add a tiny bit extra if your mix is not covering the well.
Bake for approximately 20 minutes until the pancakes are just starting to brown. Be sure to not overbake or your pancakes will lose the airy spring and become more dense. Once done, turn out onto serving plates, and fill the center cavity with crème fraîche. Top with grated lemon zest and garnish with mint leaves and fresh berries.
Eat, enjoy and don’t fight over the extras! Top tip: Put another batch in the oven while you eat the first batch. Trust me—you will have smiles and demands for more!
Our special Father’s Day breakfast was a delicious beginning to the day, and now it’s time to get some exercise in and catch our dinner. Check back next week to see some more delicious recipes with a little eccentricity from Literally Life.
Want to see more tasty morning meal ideas? Check out the Crate and Barrel Breakfast Recipes Pinterest board.