Father’s Day Brunch

Photo by: Liz Donnelly

  • Start with smoked salmon, with dill and lemon and sliced French bread.
  • Offer Coffee, Tea, fresh squeezed orange juice and champagne

Zucchini Strata


  • 4 teaspoons olive oil
  • 1 large onion, diced (about 2 cups)
  • 3 garlic cloves, minced
  • Cooking spray
  • 1 baguette, crusts removed, cubed (about 5 cups)
  • 8 eggs and 8 egg whites milk
  • 1 tablespoon Dijon mustard
  • 1 Diced Zucchini
  • 1-ounce (1/3 cup) grated Parmesan
  • 4-ounce (1 cup) cheddar cheese
  • 1 tablespoon minced fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper


Heat 2 teaspoons of the oil in a nonstick skillet over medium heat. Add the onions and saute until translucent and beginning to brown, about 4 minutes. Add the garlic and continue to cook for another 1 minute. Transfer the onion mixture to a medium bowl and allow to cool.

Heat remaining 2 teaspoons of oil in the skillet and saute the zucchini (and pinch of salt and pepper) until they release all of their water, about 6 to 7 minutes. Remove from heat and cool completely.

Spray an oval baking dish with cooking spray. Arrange the bread cubes in the dish. In a large bowl, beat the eggs, egg whites, milk and mustard until incorporated. Add zucchini, onion-garlic mixture, Parmesan and cheddar cheeses, thyme, and salt and pepper and stir to incorporate.

Pour mixture over bread, making sure liquid saturates bread. Cover with plastic wrap and refrigerate overnight or at least 8 hours. Preheat the oven to 350 degrees F. Remove the plastic wrap from strata and bake for 55 to 60 minutes, or until top forms a light brown crust.

Serve Strata with…

  • Fruit salad (Make it or buy it)
  • Baby roasted potatoes & vegetables – (I likeTrader Joe’s baby squash and finger potatoes) tossed with olive oil and Crazy Salt– roast in a 375 degree oven for 40-50 mins.
  • Baby butter lettuce salad-(buy bag of butter lettuces & toss with Meyer lemon dressing)

Meyer lemon vinaigretteFrom Real Simple (*Meyer lemons are a cross between a lemon and an orange. They are milder and less acidic than a regular lemon.)

  • 3 tablespoon fresh Meyer lemon juice
  • 3 tablespoons olive oil
  • Kosher salt and black pepper, to taste
  • I like to add 1 minced garlic clove

Whisk all ingredients together and toss with butter lettuce it is a nice light brunch salad.

Happy Father’s Day!

Hope you enjoyed this post if you want to read more sign up to follow us! Please let us know if you try the strata. This menu is so good!

I love and miss you Dad.


4 thoughts on “Father’s Day Brunch

  1. Greek Artichoke-Spinach Frittata If you don’t have an iron skellit, oven proof a skellit by wrapping the handle tightly with aluminum foil. * 1 1/2 teaspoons olive oil * 2 cups refrigerated hash brown potatoes (such as Simply Fresh) * 1 tablespoon Greek seasoning * 1/2 cup coarsely chopped drained water-packed artichoke hearts * 1 cup tightly packed prewashed baby spinach leaves (about 1 1/2 ounces) * 6 large eggs * 1/3 cup fat-free milk * 1/4 teaspoon freshly ground black pepper * 2 ounces feta cheese, crumbled * 2 Roma tomatoes, thinly slicedPreheat broiler.Heat oil in a 10-inch cast-iron skellit over medium heat. Add hash browns; sprinkle with Greek seasoning, and saute9 4 to 5 minutes or until lightly browned. Add chopped artichokes, and cook 2 minutes or until thoroughly heated. Stir in spinach, and cook 2 minutes or until spinach wilts, stirring frequently.Separate eggs, reserving 4 egg yolks for another use. Combine remaining 2 egg yolks, whites, and milk, stirring with a whisk. Pour egg mixture over potato mixture. Sprinkle with pepper and feta cheese. Arrange tomato slices over feta. Cook over medium heat 3 to 4 minutes or until edges are set. Place frittata under broiler, and cook 4 to 5 minutes or until center is set and top begins to brown. Cut into 8 wedges.


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