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Category Archives: breakfast

Corn Frittata with Romano Cheese

Corn Frittata

Corn Frittata

This is nice for breakfast, brunch or lunch. The size of the skillet determines how high the frittata is when served. If you want larger serving pieces, use a smaller skillet. I used a 10 inch stainless skillet. I would use an 8 inch skillet for a thicker serving wedge, but I would not use a larger skillet than 10 inch.

As long as your skillet is HOT before you add the oil or butter, it will not stick too much. If you want to be sure, use a nonstick skillet.

Corn Frittata in a 10 inch Stainless Sautepan

Corn Frittata in a 10 inch Stainless Sautepan

This recipe is taken from Cooking Light 2014. I have changed very little to this recipe. Although I did not add the parsley.

1 teaspoon olive oil

1 1/2 cups fresh corn kernels (2 ears)

1/3 cup diced shallots or onion

1/2 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1/4-1/2 teaspoon smoked paprika (a delish addition)

1/4 cup lowfat milk

6 large eggs, lightly beaten

2 teaspoons butter

1 ounce pecorino Romano cheese grated (1/4 cup)

2 tablespoons chopped fresh flat leaf parsley, optional

  • Preheat broiler.
  • Heat an 8 or 10 inch ovenproof skillet over medium high heat.
  • Add oil and swirl to coat.
  • Add corn and shallots; stir and saut√© 3 minutes.
  • Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper and smoked paprika.
  • Saute 1 minute and remove from heat.
  • In a medium bowl whisk together eggs, remaining salt and pepper and milk.
  • Add corn mixture to eggs and stir.
  • Wipe out skillet with paper towel.
  • Return pan to medium heat and add butter and swirl to melt.
  • Add egg mixture to pan. Cook 1 minute without stirring.
  • Gently slide pan back and forth to keep eggs from sticking.
  • Cover, reduce heat to low and cook 4 minutes.
  • Sprinkle cheese over eggs.
  • Place under the broiler to finish cooking 1-2 minutes until eggs are just set and cheese melts.
  • Sprinkle with parsley.

 

 

 

Soft-Cooked Eggs

Soft-Cooked Eggs

Soft-Cooked Eggs

So with all the interest in high protein low carbohydrate diets, I have been eating soft boiled eggs for breakfast. To learn how to prepare these eggs perfectly, I went to the experts, Cooks Illustrated. They test hundreds of methods for each recipe. Their Soft-Cooked Eggs are perfect every time. Make sure to use a digital timer. No guessing allowed.

  • In a small saucepan bring 1/2 inch water to a boil.
Eggs in Boiling Water

Eggs in Boiling Water

  • This recipe works for 1-6 large, extra-large or jumbo eggs. Eggs must be taken straight from the frig to the boiling water!
  • Place 2 eggs in the boiling water and cover. Leave on medium high heat and boil 6 1/2 minutes.
  • When the timer goes off, remove the cover and move the saucepan to the sink. Run cold water over the eggs in the saucepan for 30 seconds.
Eggs Under Running Cold Water

Eggs Under Running Cold Water

  • Take the eggs out of the water.
  • Use the side of a teaspoon or the dull side of a butter knife to tap with one big stroke the side of the top 1/4 to 1/3 of the egg.
Score the Side of the Egg

Score the Side of the Egg

  • After this scoring, break open the egg with your fingers. Scoop egg out with a teaspoon into your serving bowl. You may prefer to eat the egg straight from the shell, but you’ll need one eggcup to hold each egg.
The  Opened Soft-Cooked Egg

The Opened Soft-Cooked Egg

Aggkaka (Baked Pancake)

Aggkaka

Aggkaka


3 Eggs, 2 Cups Milk, 1 Cup Flour plus.....

3 Eggs, 2 Cups Milk, 1 Cup Flour plus…..


aggkaka8

Aggkaka is Puffy in the Oven


Aggkaka, Ready to Slice

Aggkaka is a Scandinavian breakfast food that is the simplest to make. My sister, Lisa Lyles, discovered this delish food while working at Holden Village in Chelan Washington. If you remember 3, 2, 1,  you can memorize the recipe: 3 eggs, 2 cups milk, 1 cup flour, plus some butter, salt and sugar

  • Preheat your oven to 425 degrees
  • Melt 4 Tablespoons butter in a 9×13 inch baking pan in the hot oven.
  • In a medium bowl whisk 3 eggs a minute or two.
  • Whisk in 2 cups milk and then 1 cup all-purpose flour, 1/4 cup sugar and 1/4 teaspoon salt just until blended.
  • Pour batter over the melted butter and place in the oven.
  • Bake 25-30 minutes or until very puffy and lightly browned
  • The puffiness falls right away, so if you want your guests to visualize this, make sure they are standing at the oven.
  • Cut into 9 squares to serve.
  • You can serve with sifted powdered sugar, maple syrup, fresh or cooked fruit….
  • It’s great reheated as leftovers too!
  • Adding sliced apples to the melted butter and cooking them slightly in the oven before pouring the batter over them is yummy too ūüôā

Spanish Tortilla/Frittata

The tortilla initial cooking on the stovetop before baking

The tortilla initial cooking on the stovetop before baking


Platter from Breda (Girona) in Catalunya.

Platter from Breda (Girona) in Catalunya.


Authenic serving platter inverted onto tortilla

Authenic serving platter inverted onto tortilla


Spanish Tortilla

Spanish Tortilla

1 pound fresh sweet mini peppers, halved & roasted or 2 cups bottled roasted red peppers in brine, drained and cut into 2 inch x 1 inch pieces

1 pound small round potatoes

12 large eggs

1 cup milk (optional soy milk, almond milk, or heavy cream)

2 ¬Ĺ cups grated manchego and romano cheeses

1 teaspoon salt

¬Ĺ teaspoon pepper

2 teaspoon dried thyme leaves or 2 Tablespoon fresh thyme leaves

2 tablespoons olive oil

1 medium size yellow onion, chopped

4 large cloves garlic, minced or pressed

Classico brand Spicy Tomato Sauce with red peppers

  • Preheat oven to 350 degrees with rack in upper third.
  • In a large saucepan place potatoes and cover with water. Bring to a boil.
  • Simmer until potatoes easily give to a fork prick, about 5-10 minutes.
  • Drain and cool on a towel to room temperature.
  • Peel potatoes if desired. Set aside.
  • In a large bowl whisk together eggs, milk, cheese, salt, pepper and thyme.
  • In an oven safe 10-inch non-stick skillet, heat olive oil.
  • Saute onion until tender. Add garlic and stir ¬Ĺ minute. Do not brown garlic.
  • Add the roasted mini peppers and heat through and stir.
  • Over medium heat pour the egg mixture over the peppers.
  • Cook until edges are set, a few minutes.
  • Slice the potatoes in 1/4 inch slices.
  • Layer the potatoes over the egg mixture. They will sink just under the surface.
  • Place in the oven and bake until the center is set. An inserted knife should come out clean. The edge should be puffed and golden in spots. Cool at least 10 minutes.
  • This can be served in wedges from the saut√© pan, or inverted onto a platter.
  • Serve hot with a roasted red pepper tomato sauce.

Makes 8-10 entrée size servings or 12 tapas servings

Tomato Tart

Tomato Tart

I made this delish dish last night for my hungry pumpkins and they loved it! It is a recipe adapted from the August issue of Cooking Light 2012.

2 packaged refrigerator pie dough

Cooking spray

5 oz fontina or provolone cheese, grated or cubed

4 oz mozzarella, grated or cubed

1 cup pitted kalmata olives, cut into 1/4’s

1 medium onion, peeled, halved and sliced thin

3-4 heirlom tomatoes, seeded and cut into 1/4 – 1/2 inch slices

6 tablespoons all purpose flour

2 tablespoons cornmeal or ground up corn tortilla chips

2 tablespoons dried thyme

2 teaspoons kosher salt, divided

1 teaspoon black pepper

2 1/2 cups 2% milk

6 tablespoons Parmigianno-Reggiano, grated

6 large eggs, slightly beaten

6 tablespoons fresh basil, torn

2 large sprigs fresh thyme

———————————————

Preheat oven to 350

Roll dough to fit 2 9 inch deep tart pans or 8 inch square baking pans. Spray pans with cooking spray.

Place dough in pans.

Layer pans with fontina & mozzarella, olives & onions.

Arrange half of tomato slices

over onion.

In a small bowl combine flour, cornmeal and thyme. Sprinkle over tomatoes.

Top with remaining tomato slices and sprinkle with salt and pepper.

Layer 1/2 of fresh basil and all the thyme sprigs.

In a medium bowl combine eggs, milk and Parmigiano. Pour into pans.

Bake 40 minutes or until set; let cool 10 minutes. Serve with remaining basil.

Banana Crunch Muffins

These muffins turn out perfectly every time.  Make sure not to over bake them! Remove them from the oven just as they begin to lightly darken! Another recipe from The Barefoot Contessa by Ina Garten. Makes about 34 standard size muffins. For the crunch, I use my Toasted Barley & Berry Granola recipe found on this site.

3 cups all purpose flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 pound unsalted butter, melted

2 extra-large eggs

3/4 cup milk

2 teaspoons vanilla

1 cup mashed very ripe banana (2 bananas)

1 cup diced ripe banana (1 banana)

1 cup chopped walnuts

1 cup granola (Barley & Berry Granola recipe found on this site)

1 cup flaked unsweetened coconut (large flake style found at health food stores)

Optional: dried banana chips, granola or coconut

  • Preheat oven to 350 degrees. Line muffin tins with paper liners.
  • In a large bowl of an electric mixer whisk or sift together flour, sugar, baking powder, baking soda, & salt.
  • Add the melted butter and combine with paddle attachment. Do not over mix. This toughens the dough.
  • In a medium bowl combine eggs, milk, vanilla & mashed bananas. Add to the dough and do not overmix.
  • Fold in the diced bananas, walnuts, granola & coconut.
  • Spoon batter into paper liners, filling 3/4 full.
  • Top with dried banana chips, granola or coconut if desired.
  • Bake 15-20 minutes or until tops just begin to darken and an inserted toothpick comes out clean.
  • Cool!

Fresh Cheese with Honey & Figs/Mel I Mato Amb Figues

This is a traditional Catalyan dessert made with a cheese only a day or two old.¬†This cheese that is barely a cheese is traditionally¬†made with goat’s, sheep’s or now cow’s milk. The best examples are from Montserrat, outside of Barcelona. When purchased there, the cheese is wrapped in large green leaves to keep it’s shape and freshness. ¬†The best substitute available is whole milk ricotta and when sprinkled with a little sugar is also a delicious popular breakfast in Catalonia.

For each serving place on a small plate:

One 1/2 inch slice or a spoonful about 1/2 cup in size of whole milk ricotta cheese

One fresh fig, stem removed, cut in quarters, flesh side up; dried figs are a good substitute

Drizzle evenly with honey

Serve at once!

Nutrition Note: This cheese is a rich source of calcium and protein and a very healthy dessert lower in fat & sugar than most!