Whisk together milk, eggs, bourbon, vanilla extract, and cinnamon in a shallow dish or pie pan.
In a large cast-iron skillet, melt ½ tablespoon of butter over medium heat.
Working in batches of two pieces at a time, dip bread in egg mixture, lightly coating each side. Add to skillet, cook for 2 minutes, flip, cook for another 2 minutes, flip and cook for another 2 minutes (6 minutes total). Repeat until all 8 pieces are cooked.
Place 2 pieces of toast per plate. Top with maple syrup, sprinkled powder sugar, and a several blueberries.
Vegetable Frittata with Fresh Mozzarella and Basil
Recipe type: Breakfast
Frittatas make quick, easy, and flavorful meals any time of day—breakfast, lunch, or dinner. They’re also very versatile when it comes to ingredients. Eggs are common to all frittatas, but beyond that, the ingredients list is endless. Meat, poultry, seafood; mild cheese, strong cheese, no cheese; zero vegetables or a dozen—frittatas can be cooked in countless ways. Mild but meaty vegetables like mushrooms, eggplant, and zucchini combined with the distinct flavors of sweet and spicy peppers, scallions, broccoli, and fresh basil make this frittata a deliciously satisfying dish. Top it with thin slices of fresh mozzarella for a creamy, cheesy finish.
8 large eggs
2 tbsp milk
freshly ground black pepper
2 tbsp olive oil
3 scallions, thinly sliced
2 garlic cloves, finely chopped
2 red Fresno peppers, chopped
1 small (or ½ medium) green bell pepper, chopped
1 jalapeno, finely chopped
6 oz. button mushrooms, thinly sliced
1 small zucchini, cut lengthwise in half and thinly sliced crosswise
1 small eggplant (about 8 oz), cut into a small dice
1 cup small broccoli florets
2 tbsp chopped fresh basil, plus more for garnish
4-oz fresh mozzarella (1 large ball or 2-3 medium), thinly sliced
Preheat the broiler.
Whisk the eggs and milk in a medium bowl. Season with salt and pepper and set aside.
Heat a 12-inch, nonstick, ovenproof skillet over medium heat and add the olive oil. Add the scallions, garlic, Fresno and bell peppers, and jalapeno and cook, stirring frequently, 4 minutes.
Add the mushrooms, zucchini, eggplant, and broccoli and season with salt and pepper. Cook until the vegetables soften, about 8 minutes. Stir in 2 tablespoons of chopped basil.
Re-whisk the egg mixture and pour over the vegetables, covering evenly. (Vegetables will not be completely covered.) Increase the heat slightly and tilt the skillet gently back and forth to keep the bottom from setting too quickly and to help the top set.
Once a thin layer of egg begins to set on top, lay the mozzarella slices over it.
Place the skillet under the broiler until the top is completely set and beginning to brown, 2-3 minutes. Remove the skillet and let rest 5 minutes. Scatter additional chopped basil on top.
Cut the frittata into 4 large or 6 small wedges and serve right away.