Weekend Brunch 10.22.10

Here's a quick brunch tip: Invite only the number of people you can accommodate with seating. Unlike a cocktail party, you don't want to have people standing to eat.

Now onto the goodies! This week let's try some twists on the classics.

Check out Rachael Ray's BLT Fritatta (with my healthy mods)

• Cooking Spray


• 1/4 pound sliced turkey bacon or pancetta, chopped


• 4 cloves garlic, chopped


• 3 cups loosely packed arugula (about 2 bundles), trimmed and chopped


• 1 can diced tomatoes (15 ounces), drained


• 6 extra-large eggs and  1 1/2 cups egg beaters/all whites


• 1/3 cup fat free half-and-half or skim milk


• 1 teaspoon salt


• Black pepper

This fresh faced Crunchy Vanilla French Toast is bound to be a crowd pleaser! It's easy to prepare this dish before people arrive and place the slices in one of these to keep warm.

• 4 large eggs and 1 cup egg beaters/all whites


• 1/2 cup dark brown sugar


• 1 cup fat free half-and-half or skim milk


• 2 teaspoons vanilla extract


• 2 pinches salt


• 1/2 teaspoon nutmeg, ground or freshly grated


• 2 teaspoons ground cinnamon


• 3 cups corn flakes, lightly crushed


• 1/2 cup sliced almonds, lightly crushed


• Cooking spray


• 12 (1 1/2-inch-thick) slices challah bread or soft "Italian" style bread


• Maple syrup

Don't forget to serve up some fresh fruit, mimosas or bellinis, and coffee/tea. Pretty soon your guests will be asking for your secret recipes, so print them out on some fun paper. You can even compile all your brunch recipes into a sweet book perfect for a holiday or birthday gift!