SPRING BRUNCH ~ WILTED SPINACH and GRUYERE FRITTATA & ORANGE-ALMOND SCONES

Dainty pansy whose soft painted face

Tickles my garden with whimsical grace.

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WILTED SPINACH and GRUYERE FRITTATA

4 Tbsp. unsalted butter

1 10-oz. package baby spinach leaves

1 bunch chopped green onions

salt and freshly ground pepper to taste

1 tsp. sweet Hungarian paprika

10 eggs

1/2 cup sour cream or half & half

1 1/2 cups grated Gruyere cheese

dried parsley flakes for garnish

• Preheat oven to 350-degrees. Saute green onions in 1 Tbsp butter. Gradually add spinach until wilted. Drain well and set aside.
• Melt 3 Tbsp. butter. Whisk eggs, sour cream, and salt & pepper. Fold in 1 cup of cheese, spinach mixture and melted butter. Spread in greased quiche pan. Sprinkle with additional 1/2 cup cheese. Garnish with parsley
• Bake 45-55 minutes or until eggs are set. (Serves 4-6)

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ORANGE-ALMOND SCONES

~ delicious warm or cold

1/2 cup freshly squeezed orange juice

1/4 cup buttermilk

1 extra-large organic egg

1/4 tsp. almond extract

3 cups flour

4 tsp. baking powder

1/2 tsp. soda

1/4 tsp. salt

8 Tbsp. cold unsalted butter, cut up

1/2 cup sugar

1/2 cup finely chopped blanched almonds

1 Tbsp. freshly grated orange peel

• Grate peel before juicing the orange. Blend juice & buttermilk. Add egg and extract. Beat smooth with a fork.
• Combine flour, baking powder, baking soda, and salt in a large bowl. Cut in butter with a pastry blender until mixture resembles fine granules. Add sugar, almonds, and orange peel. Mix together evenly. Add egg mixture and stir with a fork until soft dough forms.
• Drop by tablespoons on greased cookie sheet about 2 inches apart. Bake at 375-degrees about 20-25 minutes or until medium brown. (8-12 scones, depending on size)