Lavender Mermaid’s Holiday Brunch


Genevieve Cunningham

With a houseful of guests and a day of overindulgence just past, it’s tough to know what to put on a day-after-the-holiday menu. 

Michelle Smith, owner of Lavender Mermaid Farm B&B in Pittsburg keeps it easy and delicious with a light brunch that’s a mild variation on what she serves guests each morning. Making a frittata using leftovers like turkey, veggies and potatoes, she adds her signature fruit salad plus homemade granola and yogurt — enhancing the latter dishes with seasonal touches of cranberry and cranberry sauce for color and flavor. 

Turkey and Veggie Frittata

Random ingredients packed in the fridge following a giant Thanksgiving or Christmas dinner are perfect for a day-after frittata. This recipe is a general guide. Change up the cheeses and veggies, add meats, and have fun.

Tip: Using an ovenproof, nonstick skillet makes it easy keep it warm and slide it out of the pan for slicing and serving when guests are ready to eat.


Kosher salt and freshly ground
black pepper

12 extra large eggs

1 cup half-and-half

1/4 cup freshly grated
Parmesan cheese

2 tablespoons unsalted butter

1 onion, diced in 1 1/2-inch slices

1/3 cup chopped scallions, white and green parts (3 scallions)

1/2 cup chopped turkey

1/2 cup diced green vegetable (green beans, Brussels sprouts, asparagus)

1/2 cup diced roasted potatoes

1/2 cup grated Gruyere cheese



Preheat the oven to 350 degrees.

In a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.

Melt butter over medium-high heat in a large skillet. Add the onions and cook, stirring frequently, until soft and golden brown. Add the scallions and sauté for about 1 minute. Add the remaining ingredients, sprinkle with salt and pepper and cook, stirring until everything is hot.

Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is melted. Cut into 6 or 8 wedges and serve hot.

Homemade Granola


4 cups old-fashioned rolled oats

2 cups sweetened shredded coconut

2 cups sliced almonds

3/4 cup vegetable oil

1/2 cup honey

1 cup dried cherries

1 cup dried cranberries

1 cup roasted, unsalted cashews


Preheat the oven to 350 degrees.

Toss the oats, coconut, and almonds together in a large bowl. Whisk the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13-by-18-by-1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.

Remove the granola from the oven and allow to cool, stirring occasionally. Add the cherries, cranberries, and cashews. Store the cooled granola in an airtight container.

Recipes courtesy of Michelle Smith, Lavender Mermaid Farm B&B, 975 County Road 1332, Pittsburg. 903.855.1923.

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