Jennie from Garlic, My Soul here. I write recipes for beginner and seasoned cooks alike, and believe that cooking at home can transport you to another place. Today, we’re trying a recipe inspired by Chicago’s Hotel Lincoln.
My parents live in Chicago, so visiting the Second City feels like going back home. It’s so vibrant and charming, full of life and energy. The people there willingly tell you it’s the only place anyone would want to live.
And the food scene? It’s always been determinedly hearty for the good people of the midwest, but the newest crazes of juicing and kale everything have left their mark, and the city is brimming with healthy eats that will keep you full through a full day of walking on Michigan Ave.
Hotel Lincoln is equal parts classic and modern, and it reminded me of some of my favorite breakfast foods: frittata and smoothies. As trends come and go, these two will stay at the top of any breakfast list. When you’re traveling, you want something comforting and familiar in its base, with a local flair that ties you to wherever you are. Enter these two recipes, the ideal start to a day of meetings, lying at the beach lakeside, or exploring the streets of downtown Chicago.
Sausage & Veggie Frittata
This is the perfect Chicago breakfast, based in midwest flavors. Nothing too fancy here: just sausage, fresh vegetables, and Wisconsin cheddar cheese.
Oven temperature: 400
Prep time: 15 minutes
Cook time: 20 minutes
• 6-8 breakfast sausage links
• 1 red onion
• 1 red bell pepper
• 1 medium sweet potato
• 9 eggs
• 1/2 cup milk
• 3 oz cheddar cheese
• olive oil
• salt and pepper
1. Pan fry your sausage in a cast iron pan. Remove from pan, reserving on a plate.
2. Preheat your oven to 400. Chop the onion, bell pepper, and sweet potato. Grate your cheese. In a cast iron pan, sauté the sweet potato (with some olive oil) for about 3 minutes.
3. Add the onion and soften, about 3 more minutes. Remove your veggies to a plate. Starting with your sweet potato, make a layer on the bottom of your cast iron. Then, layer on your onion and bell pepper.
4. Whisk together eggs, salt, pepper, and milk.
5. Add the egg mixture to the cast iron and let cook about 10 minutes, until starting to firm.
6. Sprinkle on your grated cheese. Slide the whole cast iron into the oven, and let bake about 8-10 minutes.
6. Once, firm, pull out (make sure to use your oven mitts!)
Now for something refreshing on the side. This green smoothie is chock-full of in-season fruits and spinach to keep it deeply green, just like Chicago’s river in the spring on St. Patrick’s Day! As a healthy addition to a slice of frittata, this will give you a couple servings of produce before you’ve even seen Lake Michigan.
• 1 large handful spinach
• 1 cup milk
• 2 peaches
• ½ avocado
• 1-2 tbsp ginger
• 1 lemon, juiced
In a blender, mix together spinach, avocado, and milk. Add roughly chopped peaches, and lemon juice. Blend until desired consistency, and add ginger to taste. Enjoy!
Stay tuned for more Breakfast in Bed recipes from Jennie and Garlic, My Soul!