A breakfast picnic is a novel idea. But a mountaintop breakfast picnic with a view that stretches for miles is even more enticing. Recently, I planned one for Dave and I, just the two of us, on the summit of Miller State Park, the oldest state park in New Hampshire and one whose summit can be reached via an auto road. I experimented with an easy frittata recipe, and we packed it (warm from the oven) and other tasty breakfast foods along to the top of the mountain.
We took the narrow, winding road to the summit, where we parked the car and walked a very short distance (maybe .10-mile) down a shaded trail to an overlook with a picnic table and the most majestic view of the tree-carpeted countryside and Boston's skyscrapers at the furthest point on the horizon. The sun was warm, but the morning, mountain air was fresh and invigorating, and we were a bit thrilled to have the whole mountaintop area mostly to ourselves for our whole picnic.
In order to keep planning and packing for our breakfast picnic simple, I stuck with my plan (see previous post here) of a menu that was: foraged from the refrigerator, bought at a bakery, and one item that took a little effort.
strawberries and raspberries
assorted baked goods from a local bakery
Easy Breakfast Frittata
mimosas
Although I make quiche frequently, I had actually never made a frittata. It's an Italian egg dish which is really a crustless quiche. Eliminating the crust saves so much time and effort. This one, made in an 8-in. cast iron skillet, will serve 2-4 people and is the ideal, transportable, picnic breakfast food.
Easy Breakfast Frittata
6 eggs
1/2 c. heavy whipping cream
1/2 t. salt
pepper
1 1/2 c. chopped vegetables (use a mix of anything you'd like: peppers, onions, mushrooms, leeks, asparagus, etc.)
1 T. butter
1 T. flour
1 c. shredded cheese (any type you like: cheddar, Monterey Jack, pepper Jack, Gouda, Swiss, etc.)
Preheat oven to 400°F.
Melt butter in an 8-in. cast iron skillet over medium heat. Add vegetables and saute a few minutes until softened. Sprinkle flour over vegetables and stir for one minute to blend.
While vegetables are sauteing, in a medium-sized bowl, whisk together: eggs, whipping cream, salt, and pepper. Add shredded cheese and whisk to incorporate. Pour eggs over finished vegetables, give a very brief stir to mix the vegetables into the egg, and cook until just the edges begin to firm.
Remove skillet from stove top and transfer to oven. Bake for 15 minutes, or until center is almost set. It will continue to cook after it's removed from the oven due to the lingering heat in the cast iron skillet.
Transport hot skillet in a towel-lined picnic basket.
Serves 2-4.
After we had polished off half the frittata and more of the baked treats than we should have, we packed our picnic back up and returned everything to the car. Then we turned our attention to the fire tower. It is open to the public to climb, and the park ranger at the entrance had given us a map of the view. I'm always a bit thrilled with a summit map, because they're round, since you're standing at the top and everything you see is 360° around you. With it as our guide, we were able to identify several nearby peaks, as well as Mount Washington to the north, the mountains in Vermont, and Boston to the southeast.
Our breakfast picnic on the mountaintop was a refreshing break from our normal routines, and it was a good reminder to go on dates more often. We decided while we were there that we definitely need to bring friends and visiting house guests back here. I imagine the view in the autumn will be enchanting!
Useful Links and Info:
- entrance fee per person
- hiking trails
- bathrooms at the summit
- fire tower could be easily climbed by people of most ages, but stairs are steep and treads are narrow
Pack:
- tablecloth and napkins
- plates and glassware
- silverware, knife, and a pie server (for the frittata)
- bug spray
- sunscreen
- binoculars
