Frittata
E. Jason Wambsgans/TNS

What better way to say "I love you" on Valentine’s Day than with a special breakfast? Sure, you might also want to give chocolates and/or flowers later, but a homemade breakfast would certainly start the day off in a memorable way.

How about a Simply Scrumptious Frittata? This wonderful recipe is from Gooseberry Patch’s "Big Book of Country Baking." This is one of the best cookbooks I have seen in a long time, if you like to bake, and I do.

This tasty frittata is a complete breakfast in a pie. All that you might want to add are some homemade biscuits cut with a heart-shaped cookie cutter — or, better yet, how about some of my French Onion Drop Biscuits?

A basket of homemade muffins would certainly be a great finishing touch to this surprise treat. Two of my favorites are my Peaches and Cream Muffins or my Apple Cream Muffins.

The apple cream muffin is made with whipping cream, which gives it a light texture, almost like a cupcake rather than a muffin.

The peach muffin is made with sour cream and peach preserves, and you can expect to be asked to make these again.

SIMPLY SCRUMPTIOUS FRITTATA

  • 1 tablespoon oil
  • ½ cup chopped onion
  • ½ cup chopped green pepper
  • 1 to 2 cloves garlic, minced
  • 4 potatoes, peeled, cubed and cooked
  • ¾ cup cubed cooked ham
  • 8 eggs beaten
  • Salt and pepper, to taste
  • ¾ cup shredded Cheddar cheese (or cheese of choice)

Heat oil in heavy, oven-proof skillet over medium heat. Add onion and green pepper; cook and stir until tender. Add garlic; cook for one more minute. Stir in potatoes and ham; cook until heated through. Reduce heat to medium low; add eggs, salt and pepper. Cook until eggs are firm on bottom, about 5 minutes. Top with cheese; bake at 350 degrees for 5 to 10 minutes, until cheese melts. Cut into wedges.

FRENCH ONION DROP BISCUITS

  • 2 cups self-rising flour
  • 2 tablespoons softened butter
  • ¼ cup French onion dip (sour cream base)
  • ⅔ cup milk
  • Extra butter for brushing on top of biscuits

Preheat oven to 450 degrees. Combine flour, butter, dip and milk. Mix well and drop from tablespoon onto greased baking sheet. Bake about 10 to 12 minutes or until lightly browned. Immediately after removing biscuits from oven, brush tops with butter.

APPLE CREAM MUFFINS

  • 2 cups self-rising flour
  • ⅓ cup sugar
  • ⅓ cup brown sugar
  • ½ teaspoon cinnamon
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup whipping cream (not whipped)
  • 1 cup finely chopped peeled apple

Preheat oven to 400 degrees. Combine flour, sugar, brown sugar and cinnamon. Stir to mix. Combine eggs, vanilla and whipping cream. Mix well. Add to flour mixture, then stir in apples. Spoon into well-greased muffin tin, filling each cup ⅔ full. Bake for about 15 minutes or until toothpick comes out clean when inserted into center of one of the muffins.

PEACHES AND CREAM MUFFINS

  • 2 cups all-purpose flour
  • ½ cup sugar
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
  • 2 eggs
  • ½ cup sour cream
  • ½ cup peach preserves
  • ⅓ cup oil

Preheat oven to 400 degrees. Grease muffin tin. In large bowl, combine flour, sugar, baking soda and salt. Stir to mix. In medium bowl, beat together eggs, sour cream, preserves and oil. Add to dry ingredients and stir until dry ingredients are moistened. Do not overmix. Fill muffin cups about ⅔ full. Bake about 20 to 25 minutes or until a toothpick comes out clean when inserted into center of one of the muffins. Remove muffins from pan immediately and cool slightly on rack.

Contact Prudence Hilburn at prudencehilburn@aol.com.