Sundried Tomato Spinach Mushroom Frittata

Happy New Year, it is 2011, a year full of promise, hope and positive goals. Today I made a new recipe, which will be my first recipe in my Frittata cookbook. Keep looking at my blog for the latest updates of how the book is coming along. The book will be unique.

Sun-dried Tomato Mushroom Spinach Frittata, created on 01/03/2011

Click on the picture to enlarge

¼-cup sun-dried tomatoes chopped
½ lb of baby Bella mushrooms cleaned and sliced
1 cup baby spinach washed and coarsely chopped
6 eggs
2 egg whites
2 Tablespoons of olive oil
Salt / Pepper to taste
1-cup fresh grated Parmesan cheese
1 tablespoon of freshly minced flat leaf parsley

Heat up a 10” non-stick sauté pan with olive oil over medium high heat. Add sliced mushrooms and sauté for about 5 minutes. Add the chopped sun dried tomatoes and sauté until tomatoes are partially re-hydrated (a little bit plump), about 2 minutes. Add the chopped baby spinach and sauté for about a minute, the spinach will wilt from the heat.

Break six eggs into a bowl. Add the 2 egg whites and discard or save the yolk for another use. Whisk the eggs well. Add half the grated Parmesan cheese, whisk well, and add to the sautéed vegetables. The egg mixture should cook until almost gel-like in the center. Sprinkle the rest of the Parmesan cheese and parsley on top of the eggs. Place pan in the broiler for about 3 to 5 minutes until the cheese is golden brown and the eggs are set in the center.

Remove from the pan using a spatula and cut into wedges. Serve with whole grain toast and butter. Enjoy!

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Mushroom, Red Potato Onion Frittata

I have been thinking of different ways to make different kinds of frittatas. I am obsessed with them because they are filling and can be made with different things such as vegetables and often instead of eggs I use an Egg Substitute to cut down on the fat and cholesterol. I was at a friends house for a couple of days and she had some potatoes, onions and mushrooms left from the previous nights dinner so I thought let’s try a new thing. Talk about a wow factor. This was excellent. Hope you enjoy this as much as I did.

Mushroom Red Potato Onion Frittata, created on 12/22/10

Mushroom Red Potato Onion Frittata

1 medium red potato (the size of your fist) not peeled, thinly sliced
¼ red onion thinly sliced half moon shaped
1 lb Baby Bella Mushrooms, thinly sliced
10 eggs beaten well or you can use Egg Beaters (2 containers)
½ cup fresh Parmesan Cheese
2 tsp fresh thyme chopped
Salt/Pepper
2 tablespoons of Olive Oil

Heat up olive oil in 10” sauté pan over medium high heat until hot. When In a 10” sauté pan, layer the potatoes evenly around the pan, and then layer the thinly sliced red onion on top of potatoes along with the mushrooms. Cook over medium high heat for 5 minutes on one side and flip everything over so that the mushrooms are on the bottom with onions and potatoes are on top. Cook for another 5 minutes until the mushrooms, onions and potatoes are a deep brown and caramelized on both sides.

Beat 10 eggs together, reserve 3 tablespoons of parmesan cheese, set aside. Add the rest of the parmesan cheese and fresh thyme in eggs beat well. Add the egg mixture to the to the potato/onion mixture. Cover for about 5 -7 minutes until the middle of the frittata is set.

Sprinkle remaining Parmesan cheese over top of frittata and put under a boiler for 3 to 5 minutes until golden brown on top. Serve with sliced tomatoes or meat of choice.

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Asparagus Baby Bella Mushroom Frittata

I had family coming up for the weekend and wanted to make Brunch. Since I started experimenting with Frittatas I wanted to try the same thing but with an added vegetable. Michigan Asparagus is in season and I decided to add it to my Mushroom Frittata recipe. The results were perfect.

Asparagus Baby Bella Mushroom Frittata, created on 5/29/2010

½ pound Asparagus washed and chopped into 1-1/2” inches
1 quart of Baby Bella Mushrooms, wiped clean with damp paper towel and sliced
2 containers of “Egg Product” / “Egg Beaters” or use 8 eggs and 2 egg whites, beaten
½ cup to 1 cup of Parmesan cheese
2 teaspoons of fresh thyme minced
3 tablespoons of olive oil
Salt / Pepper to taste

In a 10 to 12” large non-stick skillet, heat up olive oil. Add the sliced mushrooms and sauté for a good 5 to 7 minutes until some of the mushrooms have shrunk in size. Add the bite size asparagus to the mushroom mixture and sauté for approximately 3 to 5 minutes – you want the asparagus to still have a nice crunchy bite and not be soggy. Season with salt and pepper to taste.

Add the egg product or eggs, and cook over medium high heat. Add about ½ cup of the grated Parmesan cheese and the minced thyme and very lightly, using the back of the wooden spoon push the cheese and thyme into the egg mixture. Do not scramble the egg. Just let the mixture sit there cooking and cover with a lid for approximately another 5 minutes. Remove the lid, sprinkle the balance of the cheese on top and put the skillet into the broiler for another 5 minutes until the top is golden brown and the center of the frittata is set. Remove from the broiler, and slide the frittata out of the skillet onto a cutting board and cut into even slices.

Serve with whole grain toast with homemade jam or roasted rosemary red potatoes. Enjoy!

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Potato Crusted Quiche with Smoked Cheddar Cheese and Canadian Bacon

I was thumbing through an old Taste of Home Cookbook and came across this recipe. I tried it exactly the way the recipe was written with bacon and pie crust. The dish was very good but not as healthy as I would have liked it. I am a huge fan of potatoes, bacon and pie crust but pie crust has a lot of carbohydrates for me and bacon is wonderful but fatty. I need to watch my sugar levels because they are constantly spiking and I felt the recipe needed some major tweaking. Here is my healthier version and I think it actually tastes better. The dish freezes really well for those breakfasts or dinners that you can just defrost the food, heat it up and serve. Breakfast you can serve this with fresh berry salad or for dinner with a healthy green salad. Enjoy!

Potato Crusted Quiche with Smoked Cheddar Cheese and Canadian Bacon, created on 6/10/2010

2-1/2 medium size russet potatoes or other potato you have in the house – sliced into ¼” round slices, try to cut the potatoes the same depth because it will help steam the potatoes evenly
4 green onions chopped
½ to 1 teaspoon of fresh or dried Thyme
1 cup diced Canadian bacon
2 containers of Egg Product – read the note below
Ground fresh black pepper to taste
8 ounces smoked cheddar cheese – grate about 1 cup, if want more add more

Preheat oven to 350 degrees. Spray a 10” glass pie dish or a deep dish stoneware pie dish lightly with olive oil. Steam the potato rounds for about 4 to 6 minutes until medium tender. Transfer the potato rounds to a cooling rack. Once cool, line the pie dish with potato rounds to cover overlapping a little bit. If you have extra potatoes left you can use it for breakfast or lunch with little bit of your favorite cheese melted on the left-over potatoes.
Heat olive oil in a medium sauté pan; add the chopped green onions, thyme, and Canadian bacon and sauté for about 5 minutes until heated through. Spoon the mixture over the pie rounds. Sprinkle the grated smoked cheddar cheese on the bacon onion mixture and then pour the egg product on top. I used about 1-1/2 containers. Bake quiche until center is set about 35 minutes. Cool 10 minutes. Cut into wedges and serve warm with either with fresh berries or a fresh green salad.

Note: The recipe called for 8 eggs, but since I am watching and tweaking recipes to have a healthier dish, I changed it the eggs to a product that is similar to Egg Beaters – but cheaper at Trader Joe’s called “Egg Product”. One container is almost the same as 7 eggs. I used 2 containers. What I love about this product is that is no cholesterol or fat and it is really good. If you want to use eggs, then whisk 8 eggs in a bowl with pepper and mix the cheese in the egg mixture, instead of how it is explained in the directions above.

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Karen’s Deviled Eggs

Why are they called deviled eggs? Here is a blurb from the internet. Today many other foods, including eggs and crab, are served “deviled.” To be considered deviled, a food has to have a kick from something like Dijon mustard, hot sauce, cayenne pepper or chopped hot peppers (Wikipedia, 2010).

I want to share a story that really happened when my sister and I lived in Florida. Every time when I make hard boiled eggs for deviled eggs, I think of my sister. My sister wanted to make egg salad for lunch and she did not know how to make hard boiled eggs. Instead of asking me, since I was in the same house with her, she decides to call long distance to Georgia to my cousin Mary to ask her how to make hard boiled eggs. She landed up talking to my cousin Mary for like 45 minutes racking up a $23.00 telephone bill. Go figure. So Karen, this recipe is named after you.

Karen’s Deviled Eggs
Created recipe on 04/04/2010

The day before:
12 eggs
A pot to hold 12 eggs
Water to cover all the eggs in the pot and some – water should be at least 2” from the top of the last egg in the pot
Add about 1 tablespoon of vinegar (I’m not sure why, my mom told me to – she says it helps the eggs from breaking)

Deviled Eggs1

Bring water to a boil; cook the eggs for 2 minutes. Remove from the heat and let the eggs sit in the hot water for at least 20 – 25 minutes. Run cooked eggs under cold water and peel while the eggs are still warm. Refrigerate until the next day.

The next day:
Half all 12 hard boiled eggs and pop out the yolks into a bowl
With fork, break apart the egg yolks until yolk is finely crumbled
3 to 4 table spoons mayonnaise (depends on the consistency may have to add 1 or 2 more)
1 tablespoon sweet relish
1 to 2 teaspoons mustard (you can use regular, Dijon, or spicy mustard)
Salt / Pepper to taste
1 teaspoon apple-cider vinegar (I used Trader Joe’s – I love the flavor)

Whip all ingredients with fork until creamy and blended well – adjust flavorings to suit taste. Spoon yolk into each ½’d white egg yolk and put on plate. Crack fresh pepper on eggs before serving.

Note: You can put the egg yolk mixture into a pastry bag with a star tip and pipe the yolk into the ½’d white egg if you prefer.

Deviled Eggs 2

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Mushroom Frittata

I love Saturday mornings. I love the fact that I can make dishes and try out new things. Most of all I enjoy the ones I’ve already created. A mushroom frittata loaded with Parmesan cheese and mushrooms – what can I say! I love mushrooms, eggs, Parmesan cheese – need I say more? An excellent 5-ingredient combo that can be used for all meal times in the day – breakfast, lunch, brunch or a light dinner.


Mushroom Frittata
Created recipe on 02/11/2010

Mushroom Frittata_1

  • ½ pint of mushrooms – any kind you like – in this one I used ¼ baby portabellas and ¼ button mushrooms – wiped off and sliced. You can certainly add more mushrooms if you want.
  • 1 carton of Egg Beaters (I used this because I found that with Egg Beaters, the frittata is fluffier. Not only that, there is no cholesterol and fat in Egg Beaters and I can eat this at anytime and often.
  • ½ cup of freshly grated Parmesan Cheese
  • 2 teaspoon fresh Thyme – removed from the stems and coarsely chopped
  • 2 Tablespoons of olive oil

In a 10” sauté pan, heat up the olive oil over medium high heat and add the sliced mushrooms. Add about 1 teaspoon of salt and let the mushrooms cook until the desired consistency. I like my mushrooms cook thoroughly but still has a bite to it.

Add the carton of egg beaters to the mushroom mixture. Add the parmesan cheese and leave a little bit for a final sprinkling after taking the frittata out of the oven. Add the thyme and just lightly mix the cheese and thyme into the egg beaters. Try not to stir the mushrooms around; you will want to leave them on the bottom of the egg mixture. Cover the pan with lid for about 3 to 4 minutes. The eggs will cook. Remove from the heat and sprinkle the reserved Parmesan cheese and put in the broiler for about 2 to 3 minutes so the top is brown and the cheese is melted. Yum!

Mushroom Frittata_2

Remove the frittata from the broiler and slide the frittata onto a cutting board and slice half and then half again. Serve this with crusty whole grain bread and butter with a cup of freshly perked coffee or tea. I love Saturday mornings.

Mushroom Frittata_3

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Eggs with Asparagus

I made this dish for some friends for breakfast and the results were amazing. This breakfast reminded me of eating outside in front of a French Bistro with fresh coffee and whole grain toast on a Saturday morning watching people walk by and having a great conversation with friends.

Eggs with Asparagus
Created recipe on 09/25/2009

Eggs with Asparagus

1-1/2 lb small stalked asparagus, trimmed
½ teaspoon fresh Thyme
2/3 cup freshly grated Parmesan Cheese
2 Tablespoons butter
4 large eggs

Preheat the oven to 425 degrees. Cook asparagus in a large, skillet with salted boiling water until crisp tender. This should be no more than 4 minutes. The salted water should just cover the asparagus. Take the asparagus out of the skillet and put on paper towels to drain. Grease with butter, 4 individual oven-proof gratin dishes or a shallow individual baking dishes. Divide the cooked asparagus among the 4 baking dishes and season the asparagus with the salt, pepper, ½ of the Parmesan cheese (1/3 cup), and thyme.

Melt the butter in a 10” non-stick skillet over medium high heat and then fry the eggs, just until the whites are set, this should take about 2 minutes.

With care, transfer 1 egg to each dish with slotted spoon placing on top of the asparagus with cheese. Sprinkle the remaining cheese, salt and pepper to taste. With the melted butter that was used to cook the eggs, drizzle over each dish lightly.

Bake until cheese is melted and eggs are cooked to the desired consistency. Serve immediately.

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