Brunch Recipes with Celebrity Chef Megan Romano –

We recently had the pleasure of visiting acclaimed chef Megan Romano’s Chocolate & Spice Bakery in Las Vegas, where she shared some of her favorite quick and easy brunch recipes with us. If you're hosting a brunch in your home and you want to impress your guests with delicious dishes that taste amazing and are easy to prepare, check out Megan's Vegetable and Parmesan Egg White Frittata and her Blueberry Lemon Scone recipes below.

Vegetable and Parmesan Egg White Frittata

  • 3          c          egg white
  • ¼        c          whole milk
  • ½        T          butter
  • ½        c          shaved Parmesan cheese
  • 6          ea        mushrooms, sauteed
  • 3          T          cooked leeks
  • ½        c          wild arugula
  • 1          T          zucchini sliced
  • 1          T          squash sliced
  •                         salt and pepper to taste



Preheat oven to 320’F. Set aside a 6” Teflon sautee pan, spray with nonstick spray. Whisk egg whites and milk together. Add salt and pepper to taste. Heat a 9” sautee pan on medium. Spray with nonstick spray and add ½ T  butter to coat the pan. Add egg white mixture and cook until egg whites just begin to coagulate, approximately 5 minutes. Pour ½ of the mixture into the 6” Teflon pan. Top with ½ the amount of Parmesan and all the vegetables. Pour the remaining egg white mixture over the top, sprinkle with the remaining cheese. Place in oven and cook for 20 minutes until the egg mixture has risen and is “set” at the center. Remove from oven and cool for 10 minutes. Use a rubber spatula to unfasten the frittata from the bottom of the pan. Place a cutting board on top of the sauté pan and flip the pan onto the cutting board. Cut the frittata into the number of portions. Place a 6” ceramic pan over the frittata and flip it into the mold.

Blueberry Lemon Scone

  • 1          ea        egg
  • ¼        c         water
  • 8          c.        all-purpose flour
  • ½        c.        granulated sugar
  • 4          T         baking powder
  • 1          T.        salt
  • 1          ea        lemon zest
  • 1          lb        butter
  • 4          c.        buttermilk
  • 2 ½     c         blueberries, frozen
  • 3          T         granulated sugar



Preheat oven to 350’F. Spray a baking pan with nonstick spray and line with parchment paper. Make egg wash by whisking together the egg and water and set aside. Sift flour, sugar, baking powder and salt into a stainless steel bowl and add lemon zest. Place in the freezer to chill for at least 1 hour. Using a box cheese grater, grate butter into cold flour. Lightly toss butter in flour to break into small pieces. Place flour in a large bowl and make a well in the center. Pour ½ the buttermilk into the center and fold into the center. Continue adding buttermilk gradually until you are able to press together by gathering in a fist. Place ½ of the scone mixture onto the baking dish and lightly roll. Sprinkle ½ the blueberries over the top. Place the remaining mixture over the top of the blueberries and lightly roll. Cut scone mixture into squares and place on another parchment-lined baking tray. Brush the top of the scones with egg wash and sprinkle with sugar. Place scones in the oven for 10 minutes. Rotate the pan and change temperature to 325’ for another 10 minutes. Serve warm.

Will you be making brunch this weekend? Let us know favorite brunch recipes in the comments below!



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