Garden Vegetable Bake

Ingredients:

  • 1 eggplant, chopped
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 4 eggs
  • 1 tablespoon milk
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 teaspoon granulated garlic
  • 1-2 tablespoon olive oil
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup shredded cheddar cheese

Directions:

  1. Sauté the vegetables in the olive oil.
  2. In a small bowl, beat the eggs with the milk and the seasonings.
  3. When the vegetables are tender, put in a greased 9 inch glass pie pan.
  4. Pour the egg mixture over the vegetables.
  5. Sprinkle the cheese on top.
  6. Bake at 350 for 35 minutes or until it sets up.

Inspired by:  https://www.facebook.com/SimpleAndEasyRecipes

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Corn and Pepper Jack Frittata

Ingredients:

  • 8 eggs, lightly beaten
  • 1/2 cup milk
  • 1/2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 tablespoon butter
  • 2 cups frozen pepper and onion stir-fry mix
  • 1 (15.25 ounce) can corn, drained
  • 3/4 cup shredded pepper jack cheese
  • 3/4 cup salsa

Directions:

  1. Preheat broiler.
  2. Whisk eggs, milk and garlic powder, chili powder and cumin in a medium bowl and set aside.
  3. Melt butter over medium heat in a large cast iron or oven-safe skillet.
  4. Cook frozen stir-fry vegetables in hot butter for 4 to 5 minutes or until vegetables are tender, stirring occasionally.
  5. Add corn to skillet.
  6. Pour egg mixture over vegetables in skillet.
  7. Cook over medium heat.
  8. As eggs set, run a spatula to lift eggs so uncooked portion flows underneath. Continue cooking and lifting eggs until almost set.
  9. Sprinkle with cheese.
  10. Broil 4 to 5 inches from heat for 1 to 2 minutes or just until top is set and cheese is melted.
  11. Serve with salsa.

Source: http://allrecipes.com/Recipe/Quick-Corn-and-Pepper-Jack-Frittata/

Breakfast Tacos with Eggs, Spinach, and Bacon

Ingredients

serves Serves 2 to 3, active time 30 minutes, total time 30 minutes

  • 4 slices thick-cut bacon, cut into 1/4-inch pieces
  • 2 medium cloves garlic, thinly sliced
  • 1 quart packed flat leaf spinach leaves, roughly chopped
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon butter
  • 4 eggs, beaten
  • 1 cup salsa verde
  • 4 soft flour or corn tortillas, warmed
  • Crumbled queso cotija or feta cheese, lime wedges, and sliced scallions and cilantro for garnish

Procedures

  1. Cook bacon in a medium non-stick skillet over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving fat behind.
  2. Add garlic to bacon fat and cook over medium heat, stirring constantly, until fragrant and pale golden, about 1 minute. Add half of spinach and cook until wilted, about 30 seconds. Add remaining spinach and cook until wilted and most of the liquid has evaporated, about 5 minutes. Season to taste with salt and pepper. Transfer to a paper towel-lined plate and wipe out skillet.
  3. Melt butter in now-empty skillet over medium heat. Add eggs and cook, stirring constantly, until no longer watery but still moist, about 1 minute. Season to taste with salt and pepper and transfer to a plate.
  4. Spread salsa over each tortilla and divide spinach evenly. Divide eggs on top of spinach and top with crumbled bacon. Serve immediately with crumbled queso cotija or feta cheese, lime wedges, and sliced scallions and cilantro.

Source: http://www.seriouseats.com/recipes/2013/09/breakfast-tacos-eggs-spinach-bacon.html

Ham and Swiss Quiche

Ingredients

serves Serves 6, active time 20 minutes, total time 1 hour

  • 1 recipe pie crust (see note above)
  • 1 tablespoon butter
  • 1/2 pound ham steak, cut into 1/2 inch cubes
  • 4 eggs, beaten
  • 1 cup milk
  • 1 teaspoon whole grain mustard
  • 1 teaspoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • 1 cup grated swiss cheese

Procedures

  1. Adjust oven to middle position and preheat to 350°F. Roll put pie dough and carefully fit into pie dish. Trim edges and refrigerate until ready to fill.
  2. Melt butter in a medium skillet over medium high heat. Add ham and cook, tossing often until browned on all sides, about 4 minutes. Remove from heat and allow to cool. In a large bowl whisk together egg, milk, mustard, and Worcestershire sauce. Season to taste with salt and pepper.
  3. Once ham has cooled scatter it over the bottom of the pie pan, followed by grated swiss cheese. Pour egg mixture over ham and cheese and place in the oven. Bake until quiche lightly browned and puffy and center of quiche jiggles slightly when shaken, 30 to 40 minutes. Allow to cool at least 20 minutes before slicing and serving. Quiche can be served at room temperature, or straight out of the refrigerator after chilling.

Source: http://www.seriouseats.com/recipes/2013/07/ham-and-swiss-quiche-sunday-brunch-recipe.html

Chicken Enchilada Omelet

1 cup cooked, shredded chicken
1 (10 ounce) can red enchilada sauce, divided

2 tablespoons mild green chiles, canned or fresh
1/4 teaspoon chili powder
4 large eggs, separated
1 tablespoon heavy cream or milk
1 tablespoon unsalted butter
1/4 cup grated pepper jack cheese, divided
1/4 cup grated cheddar cheese, divided
3 tablespoons crushed tortilla chips
Kosher salt and freshly ground black pepper
Salsa, sour cream, and salsa verde, for serving
Combine the chicken, 3/4 cup enchilada sauce, green chiles, and chili powder in a medium skillet and cook on moderate heat until warmed through. Season with salt and pepper. Reduce heat to low and keep warm.
In a large mixing bowl, whisk the egg yolks and cream along with a generous pinch of salt and pepper. In the bowl of a stand mixer (or with an electric hand mixer), beat the egg whites on high speed until stiff peaks form, 4 to 5 minutes.
Melt the butter in a 12-inch nonstick skillet over low to medium-low heat (a 10-inch skillet will work but the omelet will be on the thicker side). Gently fold the egg whites into the yolks until completely combined. Pour the mixture into the skillet and allow to cook until almost completely set. Sprinkle 2 tablespoons of the pepper jack and 2 tablespoons of the cheddar cheese along with the tortilla chips over the surface of the omelette. Transfer the skillet to the broiler to melt the cheese, 1 to 2 minutes.
Spread a layer of the warm chicken mixture down the center of the omelet. Run a silicone spatula around the edges to loosen it from the skillet. Fold it in half and transfer to a plate. Drizzle with a few tablespoons enchilada sauce and the remaining cheese. Serve with salsa, sour cream, and salsa verde on the side.

Ham & Dill Deviled Eggs

Ingredients:
6 hard-boiled eggs, peeled and sliced length-wise
2 tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
1/4 cup finely diced smoked ham
1/2 to 1 teaspoon finely minced dill

Ingredients:

In a medium bowl, mash together the egg yolk and dill until fairly smooth.

Stir in the mayo and mustard. Add the ham then stir to evenly distribute. Pipe or spoon into the egg halves.

Bacon and Egg Fried Rice

Ingredients

  • 1/2 pound (about 8 strips) bacon, coarsely chopped
  • 5 tablespoons vegetable oil, divided
  • 1/2 medium onion, finely chopped (about 1/2 cup)
  • 1/2 teaspoon minced or grated ginger
  • 1 medium clove garlic, minced (about 1 teaspoon)
  • 2 cups cooked white rice
  • 1/2 cup thawed frozen green peas
  • 3 eggs, beaten, plus 4 un-cracked whole eggs.
  • 2 tablespoons soy sauce
  • 1/2 teaspoon chili paste
  • 1/2 tablespoon toasted sesame oil
  • 1 tablespoon vegetable oil
  • Kosher salt and freshly ground black pepper
  • Sliced scallions and/or chopped cilantro leaves

Procedures

1

Cook bacon in a large skillet over medium heat until crisp, about 10 minutes total. Transfer to a paper towel-lined plate to drain.

2

Pour excess bacon fat into a small bowl, rinse and wipe out skillet, then return to high heat. Add one tablespoon bacon fat and heat until shimmering. Add onion and cook, stirring frequently, until translucent, about 4 minutes. Add ginger and garlic and cook until fragrant, about 1 minute.

3

Add 3 more tablespoons bacon fat to skillet (if there is not enough bacon fat, add vegetable oil to make up the difference), then add cooled rice. Cook, stirring and shaking constantly, until rice grains are separated, pressing to break up lumps with a spatula, about 2 minutes. Add peas and mix until ingredients are evenly combined.

4

Move the rice to the sides of the pan, creating a well in the center. Add the beaten egg. When it starts to set, stir it into the rice.

5

Add soy sauce, chili paste, and sesame oil, and stir and toss to combine until well coated. Mix in reserved bacon, cover and remove from heat.

6

Heat vegetable oil in a large non-stick skillet over high heat until shimmering. Add whole eggs and fry to desired doneness, seasoning to taste with salt and pepper. Divide rice between 4 plates, top each plate with a fried egg, sprinkle with scallions and/or cilantro, and serve immediately with extra chili sauce to pass.

Source:http://www.seriouseats.com/recipes/2012/10/bacon-and-egg-fried-rice-recipe.html

Creamy Spanish-Style Scrambled Eggs

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1/2 cup diced cooked potatoes
  • 1/2 cup cooked greens such as spinach or kale
  • 2 medium garlic cloves, minced
  • Kosher salt and freshly ground black pepper
  • 4 eggs, beaten and seasoned with salt and pepper

Procedures

1

Heat oil in a large nonstick skillet set over medium heat. Add potatoes, greens and garlic and season if needed. Cook, stirring occasionally, until warmed through, about 3 minutes.

2

Reduce heat to low and add eggs. Cook, stirring constantly with a rubber spatula to scrape eggs up from bottom of the pan as soon as they set. Remove pan from heat when eggs are just barely set, about 6 minutes. Serve immediately.

Source: http://www.seriouseats.com/recipes/2012/10/revueltos-creamy-spanish-style-scrambled-eggs.html