Saturday Brunch

standard March 13, 2010 2 responses

When I make my menu for the week, I try to have one or two “special” breakfast items to make on the weekend. But I usually run out of time and the ingredients sit in the fridge all week waiting to be made into something delicious. So this morning I decided to combine last week’s Clean Eating breakfast with this week’s Giada’s Kitchen menu. I made a pot of coffee and went to work on my Potato, Rocket, and Tomato Frittata. The only other time I had made a frittata, I cheated and baked the whole thing in a cake pan to save time and since I wasn’t sure if my non-stick skillet was oven safe. Today I decided to be adventurous and make it the right way on the stove. (I also discovered that my non-stick skillet is indeed oven safe, so I was good to go!) This was super easy and delicious-I had to add a sprinkle of cheddar cheese on top to hopefully entice my husband to eat the tomato and arugula (otherwise known as rocket, hence the name of the dish) despite the fact that it also mostly contained his favorite food-potatoes.

Potato, Rocket, and Tomato Frittata

Once the frittata was done (I was taking no chances doing something else while it finished cooking under the broiler), I started on Giada’s Olive Oil Muffins. This was more exciting to make – I had to substitute out her all-purpose flour and refined sugar.  My last attempt at substituting something other than whole wheat flour for all-purpose turned out not-so-good, so I decided for my first attempt at these muffins to stick with the whole wheat flour.  And since I haven’t researched other types of unrefined sugars, nor did I have anything else on hand, I used sucanat again. I hesitated on this decision because I was not sure how the molasses in the sucanat would work in an olive oil muffin. But after tasting them, I am definitely thankful I went ahead with the change. These muffins would not have had nearly as much flavor without the sucanat.  And they were definitely a perfect complement to the frittata.

Olive Oil Muffins

Olive Oil Muffins

Lightly adapted from Giada’s Kitchen by Giada DeLaurentiis.


  • 1 3/4 c whole wheat flour
  • 2 tsp baking powder
  • 1/2 sp salt
  • 1 c sucanat
  • 4 large eggs
  • 3 tsp lemon zest
  • 3 tsp orange zest
  • 2 T balsamic vinegar
  • 2 T almond milk
  • 2/4 c extra virgin olive oil
  • 2/3 c almonds, toasted and chopped fine
  • confectioner’s sugar (for dusting) – cinnamon would probably work wonderfully here too


  1. Preheat oven to 350.  Fill a 12-cup muffin tin with paper liners.
  2. Combine the flour, baking powder, and salt in a medium bowl.
  3. Beat egg, sugar, and zest until fluffy. Beat in vinegar and milk. Slowly add the oil while mixing.
  4. Add the flour mixture until just blended. Mix in almonds.
  5. Fill muffin tin to the top of each liner. Bake until toothpick comes out clean, about 20 minutes.
  6. Let cool on a wire rack on top of a sheet pan. Dust with confectioner’s sugar and serve.

Since I had the house to myself all morning, I got to enjoy this delicious feast along with last week’s Project Runway and the April issue of Real Simple. Perfection!

2 responses

  • That looks yummy! Did you know that you can use erythritol to substitute for confectioner’s sugar as well? You just pulverize it into a powder using a coffee grinder. Works great!

  • Sorry, Jonathan must be logged in. This is Jessica. 🙂

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