We made a version of frittata based on our pantry: leeks, asparagus, bell pepper, and mushrooms. First, preheat the oven to 425. Take out two rimmed baking sheets. Wash and dry 6 asparagus spears, ½ bell pepper (we prefer any color but green), and 8 oz (about 8-9) cremini mushrooms. Cut the asparagus into 1.5-2"… Continue reading Roasted vegetable, rice, and cheese frittata
Tag: egg dishes
Persian spiced omelette with caramelized dates
This is a warm and comforting breakfast that reminded us of sweet matzoh brie and French toast. We tried this recipe, but we doubled the amounts (for two servings) and also added specific measurements where needed: https://www.eater.com/2017/1/28/14421434/recipe-persian-date-omelet Our modifications: first, cut ½ cup pitted Medjool or Persian dates in half, lengthwise. Place the halved dates… Continue reading Persian spiced omelette with caramelized dates
Shredded potato and cheddar frittata
Based on our pantry, we experimented with a basic frittata recipe (see below). Directions: first, preheat oven to 375. In a medium mixing bowl, combine 6 large eggs with ¼ cup half and half (we used 2 Tbsp light whipping cream and 2 Tbsp 1% milk). Stir in 4 oz shredded cheddar cheese and set… Continue reading Shredded potato and cheddar frittata
Classic egg salad
We tried this recipe: https://addapinch.com/classic-egg-salad-sandwich-recipe/ After peeling and rinsing the boiled eggs, we used an egg slicer, both horizontally and vertically. This was simple and tasty. (Jan. 2020)
Quinoa spinach breakfast bowl with fried egg
We made this recipe: https://www.wholefoodbellies.com/garlicky-quinoa-and-spinach-brunch-bowl/ At the end of cooking, we found the quinoa-spinach mixture a little flat, so we added 1 tsp apple cider vinegar (white vinegar or white wine vinegar also would work), ¼ tsp sugar, ¼ tsp each coarsely ground Aleppo pepper and black pepper. We also accompanied each serving with a… Continue reading Quinoa spinach breakfast bowl with fried egg
Chipotle scrambled eggs
We made this recipe on the fly using some leftover canned chipotle in adobo sauce in our freezer. (We defrosted 1 chipotle and some attendant sauce.) We whisked 4 large eggs, 1 Tbsp half and half, and chipotle in adobo sauce (1 chipotle halved to remove seeds, then rough chopped, with about 2 tsp adobo… Continue reading Chipotle scrambled eggs
Hawaiian loco moco
We tried to recreate this local favorite from a recent vacation. We loosely followed this recipe: http://cookingtheglobe.com/loco-moco-recipe/ Our modifications: first, for the meat mixture, we used ½ cup plain breadcrumbs and 1 tsp soy sauce instead of panko and salt, respectively. We also added ½ tsp dry mustard. Second, for the sauce we first sauteed… Continue reading Hawaiian loco moco
Egg-dipped kimbap (kimbap jun)
We had leftover kimbap from H-mart, so we tried this easy recipe: https://chefjulieyoon.com/2011/09/egg-dipped-kimbap/ The egg-dipped kimbap was warm, soft, and tasty. (Oct. 2019)
Potato kugel
We tried this Smitten Kitchen recipe: http://smittenkitchen.com/2015/12/potato-kugel/ It was tasty and easy to make. As a shortcut, we used 48 oz refrigerated Simply Potato hash brown potatoes (which come in 20 oz packages) instead of shredding the potatoes ourselves. (Sept. 2019)
Pasta and rice frittata with Italian flavors
We tried this recipe to use up our leftover cooked penne: https://www.thekitchn.com/pasta-frittata-267636 We used Rao’s marinara sauce. Because we had only 2 cups pasta, we supplemented with 1.5 cups cooked jasmine rice. We also had 2 Tbsp cherry tomatoes, so we added 1 medium hothouse tomato, diced. For the cheese, we used ½ cup shredded… Continue reading Pasta and rice frittata with Italian flavors
