Breakfast comes first at this Asheville area B&B
We hesitate to call our breakfasts gourmet, since that has become such a cliche among bed and breakfasts. But our meals are indulgences, a full and satisfying experienceyou’d normally expect at a nice restaurant.
Each meal begins with our private blend of coffee roasted in Asheville, tea, and juice, with fresh fruit and made-from-scratch muffins served family style. Then we bring you homemade bread, made that morning or the night before, along with an individual serving of the day’s entree. You start breakfast anytime you please between 8 and 9:30 a.m. Come down for coffee earlier if you like.
Our entrees range from frittatas, a sort of open-face Italian omelet, to baked apple French toast, omelets, stuffed crepes, eggs Florentine, fancy pancakes, quiche and even some creations of our own. We use organically grown ingredients out of our gardens or from local farmers whenever possible.
We gladly adapt the entrees and muffins to accommodate special diets, including vegetarian breakfasts, vegan breakfasts, gluten-free breakfasts and diabetic breakfasts. If the entree doesn’t suit you, we always have cereal available.
When the weather permits, and that’s most of the year, we serve breakfast on the back porch, where you can watch the sun rise over the Blue Ridge Mountains to the adoration of the birds and flowers.
If there is an overriding theme at Inn on Main Street, it would be to embrace the healthy basics while focusing on your comfort. We make all our foods from scratch, including our muffins and breads. Our breakfasts normally are vegetarian, but we often serve turkey sausage or bacon to those who want breakfast meats.
We cook with our own organically grown herbs and vegetables whenever possible, and buy from local organic farmers when we can.
Each evening between 5:30 and 6 we serve a variety of beverages with an appetizer to prepare you for dinner out. It’s a great time to look over our collection of menus and share suggestions with other guests and your hosts about places to eat, sights to see and things to do.
Dan’s Almost-Famous Frittata
- 1 tsp. olive oil
- 1 Tbsp. onion, chopped
- 1 Tbsp. green pepper, chopped
- 1 medium red potato
- 1 tsp. chopped fresh rosemary
- Pinch of salt
- Some fresh ground pepper
- 3 eggs, beaten
- 2 very thin slices of tomato
- 2 Tbsp. grated Parmesan cheese
- Microwave potato 3 to 4 minutes, then dice.
- Saute onions, then green pepper in small cast iron pan with half the oil.
- Set aside.
- Then fry potatoes in remaining oil, adding spices.
- When guests arrive, mix all vegetables in pan. Cover with eggs, then with tomato slices and Parmesan. Cook on stovetop until eggs firm, then put pan under broiler until fully set and Parmesan starts to brown like on a pizza.
- Cut in half and check for doneness. Serve on well-insulated trivet.