Tag Archives: eggs

Easy Breakfast Recipe: Kale and Goat Cheese Frittata Cups | The Kitchn

In our house, frittatas, the Italian egg dish that’s often made in a skillet, are usually reserved for a Sunday clean-out-the-fridge night. They’re simple to throw together, satisfying, and you can use almost any vegetable or cheese you have on hand. But lately, they’ve been making their way onto the breakfast table. Actually, to be truthful: I’ve been doing a portable version for busy weekday mornings.

Source: Easy Breakfast Recipe: Kale and Goat Cheese Frittata Cups | The Kitchn

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Asparagus Frittata Recipe : Trisha Yearwood : Food Network

I made this last night.  I didnt have enough asparagus so I added in about a cup of kale leaves, finely chopped as well. I also added about a tablespoon of salsa.  I served it topped with Sriracha. Mine ended up being almost black on the top, but it was not burned at all.  This was very delicious, healthy and filling.  Cheap to make too.  Fritatas can be great if you are not into eggy flavors but still get cheap protein.  Can use up lots of veggies in them – just about anything will work well! I used Valbreso sheep’s milk french feta, which I bought on amazon.

Get the recipe for Asparagus Frittata via @FoodNetwork:

Source: Asparagus Frittata Recipe : Trisha Yearwood : Food Network

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Recipe: Udon Soup with Bok Choy and Poached Egg — Weeknight Dinner Recipes from The Kitchn | The Kitchn

The bok choy at my local Japanese market looked so fresh and green the other day that I had to pick some up. I also scored a few packets of fresh udon noodles and a bunch of spring onions. Cooked in some chicken broth back home, I had a very satisfying bowl of soup within 15 minutes of walking in the door.

Source: Recipe: Udon Soup with Bok Choy and Poached Egg — Weeknight Dinner Recipes from The Kitchn | The Kitchn

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Date Night Dinner: Open-Faced Ravioli with Egg and Wilted Greens | The Kitchn

Date night dinners need not be complicated to be fancy. Take this recipe: lasagna noodles trimmed into squares make elegant “open-faced” raviolis. With poached eggs nestled between the layers, some wilted greens, and a simple sauce of brown butter and lemon, this very simple dish becomes a date night win.

Source: Date Night Dinner: Open-Faced Ravioli with Egg and Wilted Greens | The Kitchn

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Make-Ahead Recipe: Sausage, Artichoke & Goat Cheese Egg Bake — Recipes from The Kitchn | The Kitchn

If you are veggie, you could switch out the sausage for those soy crumbles which are mock ground beef.  I think chopped mushrooms would go really great also. “Artichokes, sausage, goat cheese, and sun-dried tomatoes — here’s an egg bake for you that will work for breakfast, lunch, or dinner! It’s also a great example of my basic formula for egg casserole. These provide my most frequent go-to lunch, a make-ahead staple that uses up little bits of leftovers — in this case, one lone sausage and half a log of goat cheese, plus a few sun-dried tomatoes and the last of a wedge of Parmesan. Read on for the recipe and some thoughts on making a hearty, easy egg bake out of nearly anything you have on hand.”

Source: Make-Ahead Recipe: Sausage, Artichoke & Goat Cheese Egg Bake — Recipes from The Kitchn | The Kitchn

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Flourless pancakes

Flourless pancakes have become a trendy food recently,  combining two ingredients .. just mashed banana and eggs.   My version has a few more,  but it has a fluffier texture and improved taste.  

2 eggs, whisked
1 bannana, mashed well (small lumps are ok)
1/4 teaspoon apple pie spice or blend of cinnamon and nutmeg
1 teaspoon lemon juice
1/4 teaspoon baking soda
Pinch of salt
A couple drops of vanilla

Mix all ingredients together well.  Heat pan to medium high with a dab of butter or spritz of cooking spray.  Pour batter into pan.  Keep them smaller, about 3 to 4 inches across.  After 30 seconds to 1 minute, flip and cook another 30 seconds or so.  Be aware they are quite soft and can be hard to flip,  but they burn easily so don’t let them harden up for too long.

Makes 1 serving, about 4 small pancakes.

Add a dollop or yogurt, fresh berries, and some raw local honey on top.

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Emily’s mix & match egg & potato salad

As with all my recipes, adjust to what you have on hand and to your personal taste.  Makes 6-10 servings.

Ingredients:

5-6 hardboiled eggs

2-3 lbs potatoes, I used fingerlings of varying colors, red, yellow and purple, boiled until able to pierce easily with a fork

1/2 cup light mayo

2 tbs honey dijon mustard

1 small bunch celery, including leaves – about 5 stalks

1 avocado

2 large kale leaves

1 carrot, shredded

1 small onion, or 1/2 large onion – I used a yellow onion, but I think red would be better here

3-4 tbs fresh dill

1 large dill pickle

2-3 tbs pickle juice

2 tsp salt

1 tsp black pepper

1 tsp hot sauce

1 tbs dried or fresh parsley

Directions:

Chop all ingredients into bite sized pieces.  Chop onions, pickles and herbs more finely. Mix all together.  Add wet ingredients.  Add seasonings.  Mix more.  Refrigerate.

Serve on whole wheat toast, or my favorite – german schwartzbrot bread, thinly sliced multi grain or rye bread, toasted (see here for an example on Amazon )

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