Archive for Eggs

Roast Vegetable Frittata


400 grams pumpkin, peeled and cut into 1 inch cubes
300 grams baby potatoes, halved
1 red pepper, cut into 1 inch pieces
1 zucchini, cut into 1 inch slices
1 tbsp. oil
4 eggs
250 ml light cream for cooking
1/2 c. shredded parmesan cheese
2 tbsp. chopped chives
Salt and pepper to taste

Preheat oven to 200° C. Toss together the vegetables and oil.  Place on a paper lined baking tray and bake for 25-30 minutes until just cooked; cool slightly. Reduce oven temperature to 180° C.

Arrange the vegetables in a greased ceramic quiche dish.  Whisk together the eggs, cream and parmesan cheeses, chives and seasonings, and pour over the vegetables.

Bake at 180° C for 20-30 minutes or until set.  Serve with a green salad.

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Baked Florentine Eggs


These are really delicious, but very rich.  Using light cream cheese might keep it from being quite so rich.

1 tbsp oil
6 rashers bacon, sliced into ¼” strips
1 onion, chopped
100 grams baby spinach
125 grams spreadable cream cheese
4 large eggs
Salt and pepper to taste
Chunky toast, to serve
Chives, for garnish

Preheat oven to 180° C (350° F). Heat the oil in a non-stick frypan and saute the bacon and onion until just cooked.  Add spinach and cook until wilted, then stir in the cream cheese.

Spoon the bacon mixture into 4 1-cup greased ramekins, crack an egg into each, and season.  Place in a baking dish and pour in boiling water to come halfway up the sides of the ramekins; cover with foil.

Bake for 10 minutes; remove foil and bake for a further 5 minutes or until the egg is just set.  Garnish with chives and serve with bread.

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Corn Exchange’s Frittata


Recipe from M.J. Adams of the Corn Exchange.

2 small potatoes, peeled and diced
½ red pepper, diced same size as potatoes
½ small zucchini, cut in half lengthwise, then into half-moon shapes ½ inch thick
2 tbsp. olive oil
4 eggs
1 tbsp. milk
3 tbsp. goat cheese, or any cheese such as parmesan, Swiss, or cheddar
Salt and pepper to taste

Preheat oven to 400°.  Heat olive oil in saute pan; add potatoes, season lightly with salt and pepper, toss gently, and place in oven.  Check potatoes in eight minutes, give them a toss, then add zucchini and red pepper.  Put back into oven for 10 minutes more.

Meanwhile, beat eggs with milk and season with salt and pepper.  Check doneness of potatoes with fork; if not tender, cook for another 5 minutes or longer if needed.  Take potatoes out of oven.  Pour egg mixture over vegetables and sprinkle with cheese.  Put back into oven for 8-10 minutes, or until eggs are cooked through.

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Healthy Frittata


½ c. diced red pepper
1½ c. fresh baby spinach, loosely packed
1 whole egg
3 egg whites
2 tbsp. reduced-fat feta cheese, crumbled
Salt and pepper to taste

Whisk whole egg and egg whites together; stir in feta and add salt and pepper to taste.  Set aside.

Coat an 8-inch skillet with non-stick cooking spray, heat on high.  Add red pepper and cook about 5 minutes or until just tender.  Add spinach and sauté 2 minutes until leaves are wilted but still bright green.

Pour egg mixture over vegetables; cook on medium heat until eggs set and remove from heat.  Place a plate on top of the skillet and invert so frittata falls onto plate.  Re-spray skillet with non-stick spray and return the frittata to the pan to brown the other side, about 1 minute.

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Baked Eggs


This recipe is as easy as it gets.

Eggs
Saltine-type crackers
Milk
Salt and pepper to taste

Grease cups of a muffin tin.  Break one egg into each cup.  Crush 1-2 saltine-type crackers into each cup on top of the egg; salt and pepper to taste.  Fill cups to the top with milk.  Bake in a preheated 350 degree oven for 20-25 minutes.

Optional additions: dried onion flakes, red pepper flakes, grated cheese.

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Mom’s Egg Salad


 This is as much a non-recipe as there is, but Jessie requested it!  Mom says to really only use a “dab” of vinegar – more can be added, but you can’t take it out once it’s in.

Chopped boiled eggs
Mayonnaise
Prepared mustard
Pickle relish
Vinegar (just a dab)
Salt and pepper to taste

Mix well together and refrigerate.  Great on sandwiches, unless Jessie’s around, then it’s hard for anyone else to get any.

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Basic Quiche


6 large eggs
1 c. heavy cream
Salt and pepper to taste
1 c. grated cheese
1/2 c. crisp bacon or diced ham (optional)

Preheat oven to 350 degrees.  Beat the eggs in a bowl with the cream, salt, and pepper.  Add the cheese and mix well.  Pour into buttered quiche pan.  Bake 40 minutes or until golden brown on top.

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