Tag Archives: Eggs

Sweet on Brunch

I don’t think I’m alone in thinking that brunch is a fabulous thing. I could wax poetic about how anything goes, it’s a great excuse to sleep in and still enjoy breakfast foods, etc., but you already know all this. So instead, I’ll give you a recipe for a super easy brunch dish that would be perfect for New Year’s Day… or any day for that matter.

While I may be one of the few and far between not doing a wrap-up of 2012 post or a pre-2013 post, I’ll share with you a few things that in just the last few days, I’ve decided will be my “to-do’s” of the new year. They’re quite simple: run more, cook more (recipe creation, really), complain less, learn to take better pictures, and practice yoga more… all while striving to be happy and healthy. I guess you could say there’s a trend of “more” for 2013, which I’m okay with. Since 2012 was far from what I expected, I have high hopes for 2013. Of course, the aforementioned to-do’s won’t happen without action from me, so we can say that I’m planning on making 2013 the year of doing. I’m pumped.

I’ll be kicking off my year of doing with a 5k on Tuesday, aptly named the Hangover 5k. I somehow hurt my foot on Wednesday last week, ran on it anyway on Thursday, and could barely walk by Friday. So, I haven’t run since then, making my goals for this 5k to just finish without foot pain. Goofy is just under 2 weeks away, and I have to make sure I can finish those 39.3 miles! The 5k will be my first race as an Oiselle Team member, and I can’t wait to rock the racing singlet, rundelicious top, and lesley knickers! And then after the 5k, I’ll probably make this fabulous brunch dish, again.

So next time you’re looking for something brunch-y to eat, you can give this a try. It isn’t really a frittata, or a strata, or a crustless quiche. I suppose it’s more of a Sweet Potato Egg Pie… so that’s what we’ll call it. Cheers to a happy and healthy 2013!

SweetPotatoEggPie-002

Sweet Potato Egg Pie
– Serves 4 – 

Ingredients: 
4 eggs
1 Tbsp milk
1/4 cup of shredded cheese
1 medium sweet potato, peeled and thinly sliced
Salt & pepper to taste

Directions:
1. Preheat the Oven to 350 degrees. 
2. Coat a cake pan or pie dish (I used a cake pan) with non-stick cooking spray. Layer the sliced sweet potatoes along the bottom, covering as much of the pan/dish as you can. Bake for 15 minutes.
3. In a medium bowl, whisk the eggs and milk together until combined. Add the cheese and season with salt and pepper. 
4. Once the potatoes have cooked for 15 minutes, remove from the oven. Pour the egg and cheese mixture over the potatoes, and cook for an additional 15 minutes, or until the eggs are set. 

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Filed under Recipe, Vegetarian/Vegan

Egg Love

Getting a CSA box each week has been such a treat – we pick up on Fridays, so I always look forward to the Thursday “newsletter” with a list of the week’s fruits and vegetables, as well as recipe ideas and tips for storing everything. Once I get that e-mail, it’s all about planning the week’s meals around the fruits and veggies. Most of the time I don’t have trouble coming up with uses for everything, but once in a while I’m stumped. Included in this week’s box (among other things) were some leeks and arugula that I wasn’t quite sure what to do with.

I’ve only cooked with leeks once before (though I absolutely love them), and have only had arugula in salads, on sandwiches, and in a few pasta dishes. Originally my thoughts were to keep the two vegetables separate – I didn’t want to blow through my CSA box before we were halfway through the workweek. The more I thought about it, though, the more I realized the two would pair well together alongside eggs.

Truthfully, I’m not usually a big egg fan. Blasphemy, perhaps, but I never really enjoyed them the way that so many people do (I’m talking in the “OMG I eat eggs every single day!” kind of way). Growing up I would have hard boiled eggs, but that was typically as far as my eggventures went (see what I did there?). Omelets were manageable for me too, as long as they were stuffed with veggies and had an equal ratio of cheese to egg. Eventually in college I realized eggs and omelets were my best option for breakfast, and I learned to love them with ketchup (again, a lot of people think it’s totally gross, and I did as well way before I would willingly eat eggs). Until recently, I would typically chose something without eggs over something with eggs, but they’re growing on me. Maybe it’s because I finally know how to cook them and use them with other flavors I enjoy, or my taste buds are changing, but I’ll take it either way.

Since I’m currently on the egg train, I’m going to ride it for as long as I can. Enter the leek and arugula frittata! The frittata is one of the easiest dishes out there, and it’s so incredibly versatile I don’t know why I only recently started making them (oh, right, because I’m not a big egg fan…). You really can throw almost anything into a cast iron skillet, saute it, top it with eggs, cook it a bit, and call it a day. Seriously – I basically just wrote out the recipe. Obviously for this frittata I used leeks and arugula, but a few weeks ago I made an equally awesome Swiss chard version. And the very first frittata I made had soy chorizo and kale in it (and it was called a strata, but whatever), and I dream about it, it was that good. Basically what I’m saying is get creative with your frittata – or give mine a try!

Leek and Arugula Frittata
– Serves 4 –

Ingredients:
2 Tbsp butter
8 eggs
2 leeks, diced (white parts only)
1 cup arugula, stems removed and diced
1 tomato, diced
1/4 cup shredded cheese (mozzarella, cheddar, a mix – whatever your heart desires)
1/4 cup crumbled feta (I used garlic and herb, but plain works too)
Salt & pepper to taste

Directions:
1. In a cast iron skillet, melt butter over medium-high heat. Add leeks and sauté for 10 minutes. Season with salt and pepper.
2. Meanwhile, beat the eggs in a medium bowl and dd in the cheese. Set aside.
3. Add in the arugula and tomato, and sauté for an additional 2 minutes until the arugula is wilted.
4. Meanwhile, preheat broiler on high.
5. Pour in the egg and cheese mixture and stir to make sure everything is combined. Using a spatula, lift the eggs on the edge of the skillet, tilting the pan to allow the egg mixture to drip to the edges. Continue doing this as it cooks for 10 minutes.
6.  Take the skillet and place it in the oven with the broiler on high, and cook for 3-5 minutes, until the top is golden brown.

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Filed under Home Cooking, Recipe, Vegetarian/Vegan

Eggy Pasta

Here I was just the other day going on and on about how I’m not a big breakfast fan (specifically eggs), and then I go and have eggs for dinner! I know, I confuse myself sometimes. But when I found this Recipe on Real Simple’s site under their Quick Meals section, I figured I’d give it a whirl. My fiancé has been going for physical therapy for his ankle injury post half marathon, and they’re hour-long visits twice a week,  either an hour or two after work. So, I’ve been trying even harder than usual to come up with quick and easy dinners we can have either before he goes to PT, or when he gets back.

The recipe only requires a few ingredients, and aside from cooking the pasta and sautéing the veggies then combining it all with a cheesy eggy mixture, there isn’t much work involved. Plus, if you are looking for an easy way to get some protein in a non-meat way, this badboy has four whole eggs in it (and according to their nutrition info, has 17g of protein)! I could definitely see this as a brunch dish, for someone that can’t really decide if they want more of breakfast, or lunch. The only modification I made to the recipe was adding extra red pepper flakes (of course), and using whole wheat spagetti. It’s also great because you’ll likely have some variation of all of the required ingredients already in your fridge/pantry. I’m definitely keeping this on my “Uhh… what can I make for dinner?” go to list!

Scrambled Pasta via Real Simple
– Serves  4 –

Ingredients:
1/4 of a 1-pound box of spaghetti (about 2 cups cooked)
3 tablespoons olive oil
1 green Italian frying pepper or 1 green bell pepper, thinly sliced
4 whole scallions, thinly sliced
1/4 teaspoon crushed red pepper flakes (optional)
4 large eggs
1/2 cup grated Parmesan, plus more for serving
1/2 teaspoon kosher salt
1/2 cup finely chopped fresh basil leaves

Directions:
1. Cook spaghetti according to the package directions.
2. Meanwhile, heat the oil in a skillet over medium heat. Sauté the green pepper, scallions, and crushed red pepper (if desired) until tender but not brown, 3 to 4 minutes.
3. In a medium bowl, whisk the eggs with the Parmesan and salt; add them to the skillet with the spaghetti and basil. Toss gently over heat until eggs are set.
4. Serve with grated Parmesan and crusty bread.

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Potato Chips and Eggs for dinner!

As I mentioned yesterday, I was planning on making a Potato Chip Tortilla this week. I had every intention of making it yesterday, but when shopping on Saturday my head was not in the game, so I left out some key ingredients. Today after work the fiancé and I headed over to the Target near our office to grab an onion and some extra eggs. The particular Target we usually stop at has a pretty impressive produce section. Well, they had no onions! Sure, they had ground beef, green dips, pre-made salads, onions, a ton of fruits, lettuce… but no onion. I decided it was just going to have to be made without the onion.

The recipe is from May’s Food Network Magazine. There was a whole section on incorporating potato chips into your meal. There was potato chip crusted pork, chocolate and toffee drizzled potato chips, and also the potato tortilla. The name can be deceiving. When I hear tortilla, I think of what I wrap my burrito in. Well not this case! This was definitely more like a fritata than anything else. It actually reminded me a lot of the delicious Chilaquiles Fritata I made in February.

I’m all for the super simple recipe. And I am no stranger to breakfast for dinner. Sure, I’m willing to get my hands dirty every once in awhile, but in most cases, after getting home from work at 6:30p, the last thing I want to do is cook for an hour or two, and not eat until it’s almost bedtime. The whole recipe wasn’t ready until about 8pm, but that’s just because it took 30 minutes to bake. I don’t mind that – I was able to do some other things while it was baking. I just hate actively cooking for a seriously long time after a full day.

All I had to do to prepare for this recipe was crack the eggs (I really think I’m the worst egg cracker there is), beat them, add in some spices, and crush up and add my potatoes to the egg mix. The recipe only called for salt and pepper, but I decided to be adventurous and add some chili powder and cayenne pepper, since we like things with a kick! This particular recipe assumes you have a skillet that has oven-friendly handles. Well, I do not. So after cooking it on the stove-top for about 5 minutes, I had to transfer it to a Pyrex dish to put in the oven. No biggie, but kind of annoying. Since I’m a cheese lover, I also added some shredded mozzarella to the top, and let it bake.

After baking and letting it cool, it had a loaf-like consistency. I decided to have mine with a little Frank’s Red Hot, while the fiancé chose to use Sriracha. It was perfect! There was just the right amount of egg flavor (I’m not a huge egg fan), and a nice potato chip flavor. It sounds like it would be a very odd combination. But believe me, it was delicious! We just had it with a simple green salad, and were good to go. We have plenty of left overs, so I’m looking forward to having some of that with some Green Giant microwaveable veggies for lunch tomorrow!

So whether you’re looking for a brunch item, or maybe you want breakfast for dinner, all you need for this recipe is a few key ingredients, and about 45 minutes. Then you can tell everyone you had eggs and potato chips!

Potato Chip Tortilla

Ingredients:
3 tbsp extra-virgin olive oil
1 white onion, halved and thinly sliced
12 large eggs
1 8.5 oz bag of thick-cut potato chips (about 10 cups)
Kosher salt & ground pepper

Directions:
1. Preheat oven to 350 degrees. Heat 2 tbsp of olive oil in a medium nonstick ovenproof skillet over medium heat. Add the onion, season with salt and pepper, and cook, stirring until soft, about 8 minutes. Transfer to a bowl and wipe out the skillet.
2. Meanwhile, beat the eggs and 1 cup water in a large bowl. Season with salt and pepper. Lightly crush the potato chips into the egg mixture and let stand, stirring occasionally, until the chips are soft, about 10 minutes. Stir in the onion.
3. Heat the remaining 1 tbsp of olive oil in the skillet over medium heat. Add the egg mixture and cook until it begins to set, about 5 minutes. Transfer the skillet to the oven and bake until the eggs are firm and the top is golden and slightly crisp, 30-35 minutes.
4. Remove from the oven and let stand 5 minutes, then slide onto a plate. Cut into wedges and serve warm or at room temperature.

Happy nomzing!

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