Archive for the 'Breakfast' Category

Feb 08 2010

Roasted Vegetable Frittata

Published by under Breakfast

I love making roasted vegetables as sides. So, I usually make a big batch and use the leftovers to make soup, frittata or pasta.

I had roasted onions, bell peppers, broccoli, zucchini, grape tomatoes and garlic. If you haven’t tried making roasted vegetables, you should give them a try. The sugars in the vegetables caramelize when roasted and they taste great. Just toss the vegetables with olive oil, salt and pepper and roast them on a cookie sheet at 350 degrees F for about 30 minutes.

Roasted Vegetable Frittata

Ingredients: Serves 4
2 cups chopped roasted vegetables
2 tsp olive oil
3 eggs
3/4 cup egg product (egg beaters)
1/2 cup milk
1/4 tsp cayenne pepper or hot sauce
salt & pepper

Heat a saute pan on medium heat. Add the olive oil and heat the vegetables through for about 5 minutes, stirring occasionally.

Meanwhile, in a bowl combine the eggs, egg product, milk, cayenne, salt and pepper. Beat until all ingredients are well mixed. Add the mixture to the vegetables and lower the heat to low. Using a silicone spatula gently mix the eggs and the vegetables. Cook on low heat for 4 minutes and then transfer the pan to a 350 degrees F, preheated oven. Bake for about 20 minutes.

Notes:

  • You can use 3 egg whites instead of the egg product.

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Sep 15 2009

Potato Bacon Frittata

Published by under Breakfast

A simple and easy egg dish that can be served for breakfast, lunch, brunch or dinner. For those who haven’t heard of Frittata, it is an omelet that is baked. Its a quiche without the crust.

The Frittata can be made using other fillings as well. The Italians even add pasta. I have made a sausage, peppers and onion Frittata in the past and it turned out great as well. I love the flavor that the bacon imparts to the potatoes. How can you go wrong with those two ingredients?

Potato Bacon Frittata

Ingredients: Serves 4
2 large Idaho potatoes
6 slices of center cut bacon
4 scallions, chopped
3 eggs
3/4 cup egg product (egg beaters)
1/2 cup milk
1/2 tsp paprika
1/4 tsp red chili flakes
1/4 tsp garlic powder
salt & pepper

Cook the Potatoes. Peel and chop them into a 1/2 inch dice. Cut the bacon into 1/2 inch pieces and add it to a saute pan (use one with a metal handle, which can be used in an oven). Cook on medium low heat until the bacon renders. Add the potatoes, salt, pepper, garlic powder and the chili flakes. Toss well with the bacon. Raise the heat to medium. Cook for about 5 minutes until the potatoes start to brown. Add the scallions and cook for another 3 minutes.

Meanwhile, in a bowl combine the eggs, egg product, milk, salt and pepper. Beat until all ingredients are well mixed. Add the mixture to the potatoes and lower the heat to low. Using a silicone spatula gently mix the eggs and the potatoes. Cook on low heat for 4 minutes and then transfer the pan to a 350 degrees F, preheated oven. Bake for about 20 minutes.

Notes:

  • You can use 3 egg whites instead of the egg product.
  • You can leave out the bacon and use 1 Tbsp of olive oil instead.
  • Serve with a side salad for lunch or dinner.

7 responses so far

Jul 31 2009

Cranberry-Oat Ricotta Muffins

Published by under Breakfast,Cakes & Cookies,Sweets

This one is one of my absolute favorites. The ricotta creates a nice crust on top. This muffin is a cross between a muffin and a scone. Can be served with morning coffee or afternoon high tea!

Cranberry-Oat Ricotta Muffins
Ingredients: Makes 12 muffins
1/2 cup whole wheat pastry flour
1 cup all purpose flour
1/2 cup rolled oats
1/2 cup dried sweetened cranberries
1 cup part skim ricotta cheese
1 egg
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 stick butter at room temperature
1/3 cup canola oil
3/4 cup sugar
1/2 tsp vanilla extract

Preheat the oven to 350 degree F. Sieve together the flour, salt, baking powder and baking soda. Beat the sugar, butter and oil. Add the egg and beat well for about 3 minutes. Add the ricotta cheese and vanilla extract and beat for another 3 minutes. Add the flour slowly and mix well. In a small bowl combine the cranberries and about 1 tsp all purpose flour. Toss the cranberries with the flour to coat. This prevents the cranberries from sinking to the bottom when baking. Add the cranberries and oats and stir to mix. Using an ice cream scoop, drop the mixture into a muffin pan lined with paper cups. Bake for about 25 minutes.

4 responses so far

Jul 25 2009

Sausage Hash

Published by under Breakfast

This is a breakfast favourite at our house. A complete meal in itself, this dish is not limited to breakfast alone, you can make it for lunch, brunch or dinner.

Sausage Hash

Ingredients : Serves 4
4 Cooked Sausage links (use your favorite)
1 cup diced onions
1 cup diced green bell pepper
1 cup diced red bell pepper
1 large potato cooked and diced into 1/2 inch cubes
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp garlic powder
1/2 tsp paprika
salt and pepper
1 Tbsp olive oil

Cut the sausages lengthwise and then cut into a quarter inch dice. In a non stick saute pan. heat the olive oil on medium high heat. When the oil starts to ripple, add the potatoes and saute until they are golden brown. Add the sausages and cook for a couple of minutes. Add the rest of the ingredients and lower the heat to medium low. Cook until the onions and peppers are a little softened (about 5 minutes).

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