eggs

Potato, Pepper & Broccoli frittata
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Potato, Pepper & Broccoli frittata

This is a quick and easy meal especially when you’re looking for breakfast for dinner. In fact this dish has become a bi-weekly staple. Love it because it cleans out the frig, makes many meals (breakfast, lunch and dinner) anyway the other day we were at Stop and Shop and they had those mini potatoes buy one get one free deals. I grabbed a bag of small Yellow potatoes and one of the mixed colors. made the cubing easier they were already small.

Ingredients

About 1.3 lbs. 2 bags of mini potatoes

1 Vidalia onion chopped

1 head of broccoli (375g)

1 red pepper

1 teaspoon smoked paprika

8 large farm fresh eggs

1/3 Cheddar cheese and 2/3 cup Cheddar Cheese

How

  1. Preheat the oven to 400ºF
  2. Drizzle 1 tablespoon of olive oil into an ovenproof non-stick frying pan on a medium-high heat.
  3. Scrub potatoes and chop into ½” dice, adding to the pan as you go.
  4. Trim, finely slice and add 1 bunch of scallions. Deseed, finely slice and add 1 red pepper. Add to the pan
  5. Season with a pinch of sea salt and black pepper, add 1 teaspoon of smoked paprika, then cook for 15 minutes, or until golden, stirring occasionally. Slice the head of broccoli apart into bite-sized florets, adding to the pan for the last 5 minutes.
  6. Crack 8 large eggs into a bowl and beat together, grate in 1/3 cup of Cheddar cheese and season with salt and pepper. Mix together well.
  7. Pour the egg mixture, swirling to coat the base of the pan.
  8. Grate over the remaining 2/3 cup of Cheddar and cook for 2 minutes, then bake for 10 minutes, or until golden and set.
  9. Slide the frittata out onto a serving board and cut into wedges.
Potato, pepper & broccoli frittata
by

Potato, pepper & broccoli frittata

This is a quick and easy meal especially when you’re looking for breakfast for dinner.

Ingredients

About 1.3 lbs. Maybe 2 good size Yukon gold potatoes

1 bunch of scallions

1 head of broccoli (375g)

1 red pepper

1 teaspoon smoked paprika

8 large free-range eggs

1/3 Cheddar cheese and 2/3 cup Cheddar Cheese

How

  1. Preheat the oven to 400ºF
  2. Drizzle 1 tablespoon of olive oil into an ovenproof non-stick frying pan on a medium-high heat.
  3. Scrub potatoes and chop into ½” dice, adding to the pan as you go.
  4. Trim, finely slice and add 1 bunch of scallions. Deseed, finely slice and add 1 red pepper. Add to the pan
  5. Season with a pinch of sea salt and black pepper, add 1 teaspoon of smoked paprika, then cook for 15 minutes, or until golden, stirring occasionally. Slice the head of broccoli apart into bite-sized florets, adding to the pan for the last 5 minutes.
  6. Crack 8 large eggs into a bowl and beat together, grate in 1/3 cup of Cheddar cheese and season with salt and pepper. Mix together well.
  7. Pour the egg mixture, swirling to coat the base of the pan.
  8. Grate over the remaining 2/3 cup of Cheddar and cook for 2 minutes, then bake for 10 minutes, or until golden and set.
  9. Slide the frittata out onto a serving board and cut into wedges.
<strong>Pumpkin Baked Oatmeal</strong>
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Pumpkin Baked Oatmeal

This pumpkin baked oatmeal is warm and comforting with the combination of pumpkin pie spice and cinnamon. The pecans add toasty flavor to this easy breakfast dish that’s perfect for guests. Serve with yogurt for creaminess and maple syrup for added sweetness. via Eating Well.

If you using a can of pumpkin pie mix rather than pumpkin then skip the maple syrup in ingredients.

Ingredients

2 ½ cups old-fashioned rolled oats

1 ½ cups whole milk

1 (15 ounce) can unseasoned pumpkin puree

2 large eggs

¼ cup pure maple syrup, plus more for serving

2 tablespoons melted coconut oil or vegetable oil

2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1 teaspoon baking powder

1 teaspoon vanilla extract

¼ teaspoon salt

½ cup chopped pecans

Whole-milk plain strained (Greek-style) yogurt for serving

Directions

Step 1 Preheat oven to 375°F. Lightly coat a 7-by-11-inch baking dish with cooking spray. 

Step 2 Combine oats, milk, pumpkin, eggs, maple syrup, oil, pumpkin pie spice, cinnamon, baking powder, vanilla and salt in a large bowl; mix well. Pour the mixture into the prepared baking dish; sprinkle with pecans. 

Step 3 Bake until golden on top and set, about 40 minutes. Serve with yogurt and/or maple syrup, if desired.

To make ahead

Cool baked oatmeal to room temperature and refrigerate in an airtight container (or in the baking dish, covered with plastic wrap) for up to 2 days. Reheat in the microwave, or bake at 350°F until hot throughout, about 15 minutes. 

Nutrition Facts

Serving Size: 

1 slice

Per Serving:

265 calories; protein 7g; carbohydrates 32g; dietary fiber 5g; sugars 11g; added sugar 6g; fat 13g; saturated fat 5g; mono fat 5g; poly fat 3g; cholesterol 51mg; vitamin a iu 6630IU; vitamin d iu 34IU; folate 10mg; vitamin k 1mg; sodium 183mg; calcium 122mg; iron 2mg; magnesium 42mg; phosphorus 177mg; potassium 226mg; zinc 1mg; omega 6 fatty acid 2g; niacin equivalents 1mg; selenium 6mcg. © Copyright 2022 EatingWell. All rights reserved.Printed from https://www.eatingwell.com 09/21/2022

Breakfast Pancakes, Egg, Banana and Raspberries

Nothing Special except the Person I made it for, Sunday Breakfast in Bed.
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Nothing Special except the Person I made it for, Sunday Breakfast in Bed.

She was still sleeping, the paper had been delivered and I thought to myself this would be nice.

Ingredients

  • Eggs
  • Feta cheese
  • Sliced green yellow and red bell pepper
  • Canadian bacon
  • Vita English muffin
  • Strawberry jam
  • Fresh organic strawberry

sunday breaskfast

How

Dice the bell peppers and Canadian bacon

Sauté in a small amount of unsalted butter until the peppers slightly soft remove and set aside

Scramble the eggs with some salt and pepper and to the sauté pan let set sprinkle the peppers, bacon and feta.  Fold in half let sit for a second or two and flip. Cook until done and slide onto a plate.

Meanwhile toast the English muffin – butter and spread some jam. Slice a strawberry or two

Garnish with a little feta and some cilantro, arrange the strawberry and muffin on the plate grab the newspaper, egg and coffee and serve with a smile. Guaranteed to get me that smile and a kiss.

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sunday newspaper
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Eggs, does size matter?

I always wonder if I was right or wrong and I guess my instincts were correct. What is he talking about ?? you’re saying just about now? Well eggs of course, I look at recipes that call for 5 large eggs but I have jumbo or medium no large to be found do I just use 5 eggs or do I make a judgment call and increase or decrease.

Eggs

Eggs

Don’t get me going on sizes that’s a whole other story what they call large eggs nowadays I tell you….Anyway thanks to Cooks Illustrated I have been vindicated I was right to make adjustments see their chart below. See 5 large eggs would be 4 Jumbo or 4 ½  Extra- Large. Does it make a difference in the end probably not at least not enough to ruin a dish. But then there is baking and you know I really don’t bake because it is too exact you have to measure everything out so is that the catch 22 baking and measuring eggs who knows? I know sometimes I just like to over think things keeps the mind boggled and sharp.  So checks out the chart, officially eggs are really measured by weight not size.

Egg Sizes and Weights

Size Weight
Medium 1.75   ounces
Large 2.00   ounces
Extra-Large 2.25   ounces
Jumbo 2.50   ounces

Chart is from Cooks Illustrated