Posts Tagged ‘ eggs ’

Greek Frittata

If you’ve never had a frittata before it is  kind of a cross between an omelette and a quiche.  Ultimately, it’s flatter than a quiche and lacks the fatty crust.  It’s also super easy to make.  This morning I realized that I am lacking many basic ingredients to do anything to creative but did not want a boring bowl of cereal.  Thankfully I always have some frozen spinach on hand so I used that as my starting point.

The unique thing about a frittata is that it’s cooked both on top of the stove and in the oven.  You pretty much let the bottom set while cooking on top of the stove and then you place it under the broiler until the top is cooked and lightly browned.  It’s much quicker to put together and cook than a quiche and stores just as well in the fridge for several days.  I’ll be taking a piece of it to work for breakfast tomorrow.

Ingredients

8 large eggs or 2 cups egg substitute (or a mixture of each totaling 2 cups)

1/4 cup half and half (milk will do)

1 10 oz package frozen chopped spinach drained very well

1/4 cup grated mozzarella

1/4 cup feta

1 medium onion chopped

1-2 cloves of garlic minced

1 roma tomato chopped

Salt pepper to taste

Oil for pan

Directions

Pre-heat a pan that can be used both on stove top and inside oven on medium high heat and lightly oil it

Add onion to pan and saute until translucent about 5 minutes, then add in tomato and garlic for 1 minute

In a bowl whisk together, egg product, spinach, cheeses, and half and half, season with salt and pepper, stir in onion and tomato mixture

Add more oil to pan if needed and pour mixture into pan, do not heat above medium high or the bottom will burn!!

Do not stir while cooking but as it starts to set pull away from the edge of the pan so that the liquid gets closer to the bottom

Once it seems about 1/2 way set place in oven under the broiler and check every couple of minutes, I more the pan a bit to make sure all parts of the frittata get directly under the heat

When the top is nicely browned remove from the heat, let sit for a couple of minutes and then slice and serve

Peace, love, & greens, Lin
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Mini Quiche

Here is another great party recipe.  I made several batches of this for my mom’s birthday party and they were a big hit.  There really is no right or wrong way to make this recipe.  Every single batch was a different combination of veggies and cheese and each one was great.  I think my personal favorite was with sundried tomato and jack cheese but the green onions and mushrooms with swiss cheese was also a hit.  I  made batches of them for weeks prior to her party and stored them in the freezer.  Several people asked for the recipe at the end of the party.  I think they would also go well on a brunch menu.

Ingredients

  • 3/4 cup crushed saltine or ritz crackers
  • 4 tablespoons (1/2 stick) butter, melted
  • Nonstick cooking spray
  • 2 eggs or ½ cup egg substitute
  • 1 cup  low fat milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Olive oil for sautéing veggies
  • Tabasco if desired
  • 1 cup grated cheese such as cheddar, jack or swiss
  • 1 cup finely chopped veggies any combination such as mushrooms, sun dried tomato, red or green onion, tiny broccoli florets, or even veggie sausage crumbles

Directions

Preheat oven to 300 degrees F.

Combine cracker crumbs and melted butter. Divide crumbs among mini muffin tins that have been sprayed with a nonstick spray. Divide cheese evenly over the cracker crust.  Saute veggies until just cooked in a little olive oil. Cool, and then divide evenly on top of the cheese. Beat eggs; add milk, and seasoning. Pour by spoonfuls on top of the veggies in tins. Fill about 2/3s full. Bake until set, about 15 to 20 minutes. Do not over bake. This recipe can be cooked in advance and frozen.  Reheat in 350 oven 10-15 minutes before serving.