B, L, or D Frittata

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

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!

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.

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

Happy Cooking!

Barefoot Contessa’s Country Omelet

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.

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!

Easy Frittata ~ Barefoot Contessa

Ina calls this an Omelet for 2 but it’s really more of a frittata.  Either way it’s a fairly quick and definitely easy recipe.  I make frittatas for dinner more than I do for breakfast and we really liked this one.  I served it with Raspberry-Blackberry Muffins and watermelon.

I was afraid that 5 eggs was not going to be enough to make the frittata, but it worked out great.  I used large eggs but extra-large would be great, too.

Easy Frittata
Barefoot Contessa

1/4 pound bacon, sliced crosswise into 1 inch slices
1 tbsp butter
1 cup medium-diced Yukon gold potato
1/2 cup chopped yellow onion
1 tablespoon minced jalapeno pepper, I used diced jalapenos from a jar
5 eggs
2 tbsps milk or cream
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup chopped scallions, white and green parts
4 ozs extra-sharp Cheddar, plus extra grated cheese, for garnish, all grated

Preheat the oven to 350º.

Cook the sliced bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan.

Add the butter to the pan, and then add the potato and onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds until warmed through.

Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture.

Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute.

Serve hot directly from the pan.

Makes 2 servings.

Happy Cooking!

Eggs Benedict Casserole

Eggs Benedict is one of my very favorite dishes on earth.  If I go out for breakfast and they serve it, that’s what I have.   However, it’s one of those things I HATE making at home so I am always on the hunt for easy recipes to make that taste like it without going to all the trouble of making hollandaise, yada, yada, yada.  So, if you are an eggs benedict purist, this post probably won’t appeal to you but if you are like me, you’ll love this dish.

Eggs Benedict Casserole

8 slices Canadian bacon
1 (8 ounce) pkg. shredded Swiss cheese
8 eggs
1 pint heavy cream ~ You may need less; I use almost the whole pint
grated Parmesan cheese
4 English muffins, split and toasted

Spray a 9×13 pan lightly and place the bacon over the bottom of the pan. Sprinkle the Swiss cheese over the bacon. I make a little “nest” out of the cheese after I sprinkle it on. Break an egg over each little “nest”. Pour the cream gently over the eggs so that only the yolks show.

Bake at 350º for 15 minutes. Sprinkle the Parmesan over the top and bake for an additional 15 minutes. Your oven make not take as long on the second baking so start checking after 10 minutes. You want the whites cooked and the yolks a little runny (or hard if you like them that way).

Place toasted English muffins on plates. Using a spatula, carefully scoop out an egg/bacon and place on each muffin. Salt and pepper to taste and serve.

Makes 4 servings.

Happy Cooking!

Recipes from Blogs Challenge #6

It’s been a long time since I did one of these~ yikes!

I was looking for something different for breakfast over the weekend and found this recipe on Simply Recipes (one of my favorite sites).  I don’t even know if it can be considered a blog in the true sense but that’s what I call it.

Anyway, huevos rancheros fit the bill for the something different I was looking for.  I can’t possibly do justice to the recipe with my photos as the site has gorgeous photos.   The recipe was easy to make and I followed the recipe but I did fry my eggs instead of sunny-side-up.  The salsa was not spicy but very flavorful and I had no problem eating it for breakfast.  I had the most trouble getting the tortillas just right but with practice, I got them.

You can find the recipe at Simply Recipes ~ Huevos Rancheros ~ give it a try!

Happy Cooking!

Super Easy Frittata

This frittata would be perfect for Easter morning or any weekend breakfast.  DH and I had it for dinner the other night.  Very little chopping and a little pre-cooking of the bacon makes this simple.

Super Easy Frittata

6 eggs
1 cup milk
2 tbsps butter, melted
12 tsp salt
1/4 tsp pepper
1/4 cup chopped green onions
5 bacon strips, cooked and crumbled
1 cup shredded Cheddar cheese

Beat eggs, milk, butter, salt and pepper together. Pour into a large, well greased, ovenproof skillet. Sprinkle the onions, bacon and cheese over the top ~ do not mix in.

Bake, uncovered, at 350º for 25 to 30 minutes. Start checking for doneness at 20 minutes. If a knife inserted in the middle comes out clean, it’s ready.

Cut into wedges and serve.

Makes 6 servings.

Happy Cooking!