Weekend Brunch Buffet Recipe
Our weekend brunch buffet features additions to our Riverside breakfast buffet including frittata with tomato, basil and mozzarella, assorted mini desserts, and assorted salads.
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Ingredients
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Frittata with Tomato, Basil & Mozzarella
Assorted Mini Desserts (tray of approx. 24 pieces)
Assorted Salads
Method
Frittata with Tomato, Basil & Mozzarella
- 1
Preheat and prepare pan
Preheat oven to 375°F (190°C). Place a 10- or 12-inch ovenproof skillet (preferably nonstick or cast-iron) on the stovetop over medium heat and add 1 tablespoon of the olive oil to warm.
- 2
- 3
Mix eggs
While the aromatics cook, whisk the eggs with the milk, 1 tsp salt, and 1/2 tsp black pepper in a large bowl until blended and slightly frothy. Stir in half of the chopped basil and the grated Parmesan.
- 4
Combine tomatoes and cheese
Scatter the halved cherry tomatoes evenly into the skillet. Pour the egg mixture over the vegetables and spinach, tilting the pan so the eggs distribute evenly. Dot the top with the diced mozzarella pieces, reserving a few pieces to finish after baking.
- 5
Cook on stovetop briefly
Cook over medium-low heat without stirring for 4–6 minutes until the edges begin to set but the center is still loose (this prevents overcooking and gives a nice crust).
- 6
Bake to finish
Transfer the skillet to the preheated oven and bake 10–12 minutes until the frittata is puffed and set in the center (an instant-read thermometer will read about 160°F in the center). Remove from oven and sprinkle remaining basil and reserved mozzarella on top; let rest 5 minutes before slicing.
- 7
Serve
Cut into 6–8 wedges and keep warm on the buffet in a covered pan or chafing dish. Leftovers can be refrigerated and served at room temperature or gently reheated.
Assorted Mini Desserts
- 8
Assemble fruit tarts
Fill mini tart shells with 1–2 tablespoons of pastry cream each. Top with mixed berries (arrange for color contrast). Brush with a light glaze if desired (apricot jam thinned with a little water). Garnish each tart with a small mint leaf and a light dusting of powdered sugar just before service.
- 9
Prepare lemon-curd minis
Spoon lemon curd into a portion of tart shells (or onto small spoons or tartlets) and top with a tiny curl of lemon zest and a mint leaf for brightness.
- 10
Arrange chocolate mousse and petit fours
Place mini chocolate mousse cups and assorted petit fours on a serving tray. For uniform presentation, arrange in rows or concentric circles. Keep chilled until service; remove from refrigeration about 10 minutes before placing on the buffet so mousse isn’t too cold.
- 11
Assorted Salads
- 12
Prepare quinoa (for grain salad)
Rinse 1 cup quinoa under cold water. In a small saucepan, bring 2 cups water to a boil, add quinoa, reduce heat, cover and simmer until water is absorbed and quinoa is tender, about 12–15 minutes. Fluff with a fork and let cool to room temperature.
- 13
Make vinaigrette
In a jar or small bowl whisk together 1/2 cup olive oil, 3 tbs red wine vinegar, 1 tbs Dijon mustard, 1 tsp honey, 2 tbs lemon juice, 1 tsp salt and 1/2 tsp black pepper until emulsified. Taste and adjust seasoning.
- 14
Assemble mixed green salad
In a large bowl combine 8 cups mixed greens, 2 cups cherry tomatoes, sliced cucumber, and 1 cup shredded carrots. Toss gently with enough vinaigrette to lightly coat (about 1/3–1/2 cup). Sprinkle crumbled feta, toasted walnuts or candied pecans, and dried cranberries on top. Refrigerate in shallow pans for the buffet and keep extra dressing on the side for guests.
- 15
Assemble quinoa-chickpea salad
In a medium bowl combine cooled quinoa, 2 cups drained chickpeas, diced red bell pepper, and 1/2 cup chopped parsley. Drizzle with remaining vinaigrette (or about 1/4–1/3 cup), toss to combine and adjust salt/pepper to taste. Chill until service.
- 16
Buffet presentation and service notes
Place salads in shallow hotel pans or bowls on the buffet with serving utensils. Label salads (Mixed Greens with Feta & Nuts; Quinoa & Chickpea Salad). Keep chilled and replenish as needed. Provide small bowls of extra dressing and toppings (nuts, cheese) for guests who want more.