Easy Frittata ~ PW Style

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We LOVE frittatas.  They are a perfect dish to make when I don’t feel like cooking much.  This recipe comes from the Pioneer Woman.

This frittata was super easy to make and you can use whatever veggies you happen to have hanging around or need to get rid of.   I added mushrooms and left out the olives and spinach instead of kale.

A Recipe A Day ~ Easy Frittata PW Style

Easy Frittata ~ PW Style

12 large eggs
salt and pepper to taste
1/4 cups grated Parmesan cheese
1/2 cup grated cheddar cheese ~ use more if you like
2-3 dashes of hot sauce
3 tbsps butter
1/2 onion, sliced thin
1 baked potato, cooled and diced
2 cups fresh baby spinach or kale leaves
2 whole roasted red peppers from a jar, thinly sliced
8 ozs mushrooms, cleaned and thinly sliced
1/4 cup chopped black olives

Preheat your oven to 375º.

Whisk the eggs together with the salt and pepper. Stir in the cheese and hot sauce.  Set aside.

In an oven proof skillet, melt the butter. Add the onions and saute until soft and golden. Add mushrooms and saute until soft. Add potato and saute with the onion and mushrooms for a few minutes. Add the spinach and continue sauteing. Finally, add the red peppers and olives and continue cooking until all ingredients are hot.

Pour in the eggs tilting pan carefully until all ingredients are coated. Let it sit on the burner for a few seconds until the edges begin to cook. Put the skillet in the oven for about 15 minutes or until the eggs are well cooked and frittata is beginning to brown.  Mine took about 20 to get the eggs cooked they way we like them.

Slide onto a cutting board or platter and cut into wedges.

Makes 8 servings.

A Recipe A Day ~ Easy Frittata PW Style 2

Source:  Easy Frittata ~ PW Style

Happy Cooking!

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B, L, or D Frittata

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Breakfast, Lunch or Dinner Frittata.  We eat breakfast for dinner about once a week and one of our favorite things to eat are frittatas.  I am always on the prowl for new recipes for frittatas.

This recipe is very easy to make and doesn’t call for too many ingredients.  We loved it!

B, L, or D Frittata

B, L, or D Frittata

6 ozs Canadian bacon, rind removed and diced
2 tbsps canola oil
3 green onions, cut into 1/4 inch pieces
1 medium red bell pepper, cut into 1/4 inch pieces
6 eggs
1 cup shredded Swiss cheese
1/3 cup water
1/4 tsp salt
dash pepper

Heat oven to 375º.

Heat half the oil in an oven-proof skillet and brown the diced Canadian bacon. Remove from pan with a slotted spoon and set aside.

Add remaining oil to pan and heat. Saute the green onions and bell pepper for 5 minutes. Meanwhile, combine the eggs, cheese, water, salt and pepper in a bowl and mix well.

Pour egg mixture into skillet over vegetables. Sprinkle the bacon over the top ~ I mixed the bacon into the egg mixture.

Bake in the oven proof skillet for 20-25 minutes or until set.

Makes 6 servings.

Source:  Windows

Happy Cooking!

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Hash Brown Quiche


We LOVE this recipe!  On Facebook, one of my stated foodie goals for 2014 is to use my gazillions of cookbooks more often.  While going through one of them, I found this recipe and put it on my very short (for now) “to make soon” list.

The recipe is very easy.  I used a bag of those Simply Potatoes instead of frozen hash browns thawed and they worked perfectly when made in a deep dish 9-inch pie pan.  I think they taste better, too.  If you want, you could also shred your own potatoes ~ you’ll need 3 or 4 cups I would think.

This recipe is perfect for breakfast, brunch, lunch or dinner.  As all-around great dish.

Hashbrown Quiche 2

Hash Brown Quiche

1 pkg. frozen uncooked shredded hash browns, thawed ~ I used Simply Potatoes refrigerated hash browns
5 1/3 tbsps butter, melted
2 large eggs, beaten
1/2 cup half and half
1/2 tsp seasoned salt
1/8 cup chives, chopped
1 cup shredded jalapeno Monterey Jack cheese
1 cup shredded Swiss cheese
1 cup diced ham
fresh parsley, chopped, for garnish

Heat oven to 425º.

Press hash browns into deep dish pie pan. Blot with paper towel to remove any moisture. Brush with melted butter. Bake for 25 minutes.

Remove dish from oven and reduce heat to 350º.

Combine the eggs, half and half, salt and chives. Set aside.

Sprinkle ham and cheeses into hash brown crust. Pour egg mixture over the top.

Bake 40-50 minutes until browned.

Before serving, top with chopped parsley.

Makes 6-8 servings.

Source: It’s a Shore Thing

Hashbrown Quiche 1

Happy Cooking!

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Barefoot Contessa’s Country Omelet

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Egg dishes like this are one of my favorite things to make ~ especially when I don’t feel like cooking.  This is an easy dish to put together and to use up whatever you have in your refrigerator.

Ina’s recipe calls for bacon but Mr. Meat Eater hates bacon in anything and will only eat bacon as a slice of bacon for breakfast.  So, instead of bacon I used mushrooms which gave that bit of meatiness I like in omelets and frittatas.

This is perfect for 2 or even three if you are light eaters.  You must use a pan that can go in your oven so be careful when grabbing the handle to bring it out of your oven.

FrittataFrittata 2

Barefoot Contessa’s Country Omelet

1 tbsp olive oil
5 or 6 mushrooms, cleaned and sliced
1 cup diced Yukon Gold potatoes
salt and pepper
5 extra-large eggs
3 tbsps milk
1 tbsp butter
1 tbsp chopped fresh chives

Preheat oven to 350º.

Heat olive oil in a 10-inch skillet over medium heat. Add potatoes and mushrooms to the pan and sprinkle with salt and pepper. Cook over medium-low heat for 8-10 minutes or until potatoes are tender and browned, stirring occasionally to brown evenly. Remove to a plate and set aside.

Meanwhile, in a bowl, beat the eggs, milk, some salt and pepper to taste together with a fork. Wipe pan of any leftover oil. Add the 1 tbsp butter, lower temperature to low and pour in the eggs. Add the potatoes/mushroom mixture and chopped chives evenly over the eggs.

Place the pan in the oven for 8-10 minutes or cook until the eggs are set.

Divide in half and serve hot.

COOK’S NOTE: If you would prefer bacon instead of mushrooms, cook chopped bacon in the pan first, remove, and continue with the potatoes.

Makes 2-3 servings

Happy Cooking!

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Fiesta Corn Tortilla Quiche


Another delicious recipe from the new Gooseberry Patch cookbook.  If you would like to enter for a chance to win this cookbook, please see THIS POST and comment on it and let me know your favorite breakfast.  There are some wonderful breakfast ideas in the comments!

This quiche was very good ~ in fact, Mr. Meat Eater ate about 2/3 of it…with hot sauce and extra jalapenos!

It’s really an easy recipe to make.  I used 6 corn tortillas because my pan was a little bigger than called for.  I also used regular sausage because I’m not a fan of sausage to begin with and I am really not a fan of hot sausage.

Fiesta Corn Tortilla Quiche
Submitted by Vickie of Gooseberry Patch

1 lb hot ground pork sausage
5 (6 in) corn tortillas
1 (4 oz) can chopped green chilies, drained
1 cup shredded cheddar
1 cup shredded Monterey Jack cheese
6 eggs, beaten
1/2 cup whipping cream
1/2 cup small curd cottage cheese

Brown sausage in a skillet over medium heat and drain.

Meanwhile arrange tortillas in a lightly greased 9″ pie plate, overlapping on the bottom and extending 1/2 inch over the edge of the plate.

Spoon sausage, chilies, and cheeses into tortilla-lined pie plate. In a bowl, beat together remaining ingredients and carefully pour over sausage mixture.

Bake uncovered at 375º for 45 minutes or until golden.

Cut into wedges to serve.

Makes 4 servings.

Happy Cooking!

Eggs Benedict and a NEW Gooseberry Patch Cookbook Giveaway!



That’s right!  A new Gooseberry Patch cookbook giveaway!

101 Breakfast and Brunch Recipes by Gooseberry Patch is an AWESOME cookbook ~ especially if you are a breakfast food lover like me.  This series of cookbooks are my favorites because I LOVE cookbooks with photos and the photos in this book are great ~ they make me hungry which is always a good sign for a cookbook.  More about the giveaway below!

Eggs Benedict is my all-time favorite breakfast meal and it’s what I order if I am having breakfast in a restaurant and I see it on the menu.  It’s not something I make for myself because it takes time and some attention when poaching eggs ~ which I am not great at.  I also make Hollandaise from a package (Knorr’s) because I just don’t want to be bothered.

This recipe is traditional and not hard to make ~ just take your time.  The results are worth it!

Eggs Benedict
Submitted by Diana Chaney from Olathe, KS

8 slices Canadian bacon
1 tsp lemon juice or vinegar
8 eggs
4 English muffins, split and toasted
3 tbsp butter, softened and divided
1 cup Hollandaise sauce, divided (use your own recipe or a package)
3 tbsp fresh chives, chopped

Brown the bacon in a skillet over medium heat.

Meanwhile, fill a large saucepan with 2 inches of water and lemon juice or vinegar; bring to a simmer. Crack each egg in a shallow bowl, one at a time and slip carefully in the simmering water. Poach for about 3 minutes, until whites are set and yolks are soft.

Remove eggs with a slotted spoon and let drain for a minute on paper towels.

Top each muffin half with one tsp butter, a piece of bacon, one egg, and a spoonful or two of Hollandaise. Sprinkle with chopped chives and serve at once.

Makes 4 servings.

THE GIVEAWAY HAS ENDED!!!!   Now for the giveaway!  All you have to do is leave a comment ON THIS POST telling me your favorite breakfast food.  Very, very easy!  The giveaway will be held from today ~ July 29~through midnight on August 11.   I will pick a winner (using random.org) on August 12 and mail out the cookbook sometime within the next week.  If you have any questions, shoot me an email.

Also ~ PLEASE do not click the box that says something like click for replies to this post because you will get bunches and I can’t turn them off for you!  

At the present time, I am not adding anything to the A Recipe A Day facebook page since some people were having trouble with it.  I don’t think it’s a problem on my end but I’m not going to add to it for the time being.  I’ll be back there at the end of the summer.

Good luck!

Happy Cooking!

Green Chilie Frittata

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When I first saw this recipe I was a little weirded out by the addition of the cottage cheese but it was perfect in this recipe.  This is a very easy recipe and is not spicy at all.  I used a can of fire roasted chilies and a can of regular chilies.    Any kind of cheese would be great ~ especially Monterey Jack with peppers.  I found the recipe online but not sure where since I’ve had it forever.

Green Chilie Frittata

10 eggs, beaten
1/2 cup flour
1 tsp baking powder
1 pinch of salt
1 (7 ounce) can chopped green chilies, drained (I use 2 (4 oz) cans, drained)
1 (16 ounce) container 2% cottage cheese
1 cup shredded Cheddar cheese
1/4 cup melted butter (I never add this)

Preheat oven to 400º and grease a 9×13 baking dish.

In a large bowl mix the eggs, flour, baking powder and salt. Add the rest of the ingredients and mix well. Pour into prepared dish.

Bake for 15 minutes in the preheated oven. Reduce heat to 325º and bake for another 35-40 minutes.

Cool slightly and cut into squares.

Makes 8-10 servings.


Happy Cooking!

My Favorite Breakfast Casserole

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Way back in May, 2008, when I started this blog, this was the first recipe I posted ~ without a picture ~ so I thought a do-over was called for.

This is really my favorite breakfast casserole and I served it at my recent EB Pink Party.  It’s the recipe I usually make for holiday breakfasts since it can be put together for the most part the night before.  It’s also very easy to add or subtract ingredients and make it your very own.  I never put in the tomatoes and I have made it with ham, bacon and sausage.  All three are good but I like ham the best.

When I make for a holiday breakfast, I usually make a fruit salad and some kind of sweet rolls or coffeecake ~ very easy and delicious!

I think I found this recipe on a B&B website but I’ve been using it for so long I don’t remember for sure.

Breakfast Casserole

1/2 stick butter
1 small onion, chopped
1 small green pepper, chopped
2 -3 medium tomatoes, chopped
12 eggs, beaten
1 24 oz bag frozen hash brown potatoes
1/2 to 1 pound cubed ham, thin sliced ham, cooked crumbled bacon, or cooked, crumbled sausage
3 cups cheddar cheese, shredded

Melt butter and place in bottom of 13 x 9 baking pan (glass). Spread potatoes (still frozen is ok) in bottom of pan. Sprinkle chopped veggies over potatoes Add salt and pepper to taste. Sprinkle meat over potatoes and veggies At this point, you may continue or casserole may be refrigerated overnight.

Pour beaten eggs over potatoes. Bake at 350º for 45 minutes. Remove from oven and sprinkle cheese evenly over top. Bake another 5-10 minutes or until cheese is hot and bubbly.

Remove from oven and let set for approx. 5 minutes. Cut into squares and serve with spatula.

Makes 6-8 servings


Happy Cooking!

Brunch Mushroom Frittata


I am a real mushroom lover and this dish was was my favorite at my my pink party  last weekend.   It’s easy to make and a little bit unique in that you use shredded cheddar cheese for the “crust”.  I used a 9×9 square baking dish since the recipe just called for a 8-cup baking dish.  The recipe also called for only 4 mushrooms, chopped and I used about 10 mushrooms, sliced.

I found the recipe in a cookbook called Savor the Seasons by the Junior League of Tampa. It’s the third book in their Culinary Collection.

Brunch Mushroom Frittata

2 tbps butter
1 onion, chopped
1 green pepper, chopped
4 mushrooms, chopped (I used 10 mushrooms, sliced)
4 ozs sharp cheddar cheese, shredded
6 eggs
1 cup whipping cream
1/4 cup milk
1 1/4 tsps salt
1/4 tsp cumin
1/4 tsp dried thyme
dash of pepper
2 dashes Tabasco sauce

Preheat oven to 325º.

In a skillet over medium heat, melt the butter. Add the onion, green pepper and mushrooms and saute until the vegetables are tender, about 7 minutes, stirring often.

Press the cheese evenly over the bottom and up the sides of a greased 8 cup baking dish. I did not cover the sides but just went up a bit from the bottom.

Beat the eggs, cream, milk, salt, cumin, thyme, pepper and Tabasco in a bowl until blended. Add all but 1/2 cup cooked vegetable mixture and mix well. Set 1/2 cup vegetable mixture aside.

Carefully pour the egg mixture in the prepared pan trying not to move the cheese from the bottom of the dish.

Bake for 30 minutes or until almost set in the center. Sprinkle with the remaining vegetable mixture and bake for 10 minutes longer or until set.

Makes 6-8 servings


Happy Cooking!

Holiday Frittata


I actually make frittatas for dinner quite often ~ especially when I don’t feel like cooking.  They are very easy, always delicious, and I can use of bits and pieces of veggies in my fridge.  I can also use meat or not depending on how I feel.  This recipe (from allrecipes, I think) is super easy and would be great on a holiday morning.

Holiday Frittata

1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
2 tbsps butter
1/2 cup chopped tomatoes (I used mushrooms instead)
1/4 cup minced fresh parsley
6 eggs, lightly beaten
2 cups shredded mozzarella (I used cheddar)
1/2 cup bread crumbs
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper

In a frying pan, melt the butter and saute the onion, green pepper, and garlic for 5 minutes or until tender. Remove from heat and stir in the tomatoes and parsley and set aside.

In a large bowl, mix together the remaining ingredients. Stir in the veggies.

Pour into an ungreased 9 inch pie plate and bake, uncovered, at 350º for 25-30 minutes or until a knife inserted near the center comes out clean.

Let stand for 5 minutes before cutting.

Makes 6 servings.

Happy Cooking!