breakfast

Big Sur-ish Potato Bacon Frittata

Posted on 15. Oct, 2011 by maureen in bacon, breakfast, green onion, jalapeno, onion, potato

Big Sur-ish because I heavily modified this one. So it's probably just a potato bacon frittata now. :D Instead of sweet potatoes, I used my remaining red new potatoes. To speed up the process (I was hungry), I cheated and used the microwave but I still melted the tablespoon of butter (cubed) with the potatoes in the oven for about 8 minutes while I prepped the onions, jalapenos, etc. Peppered turkey bacon for bacon. Added sautéed diced jalapeños and used only 6 of the 9 eggs. No parsley. Just green onions for the garlic scallions, etc. It could have used a little more green onion and jalapeño and I think I'll try it with cilantro next. Overall, it was delicious. Threw the mix in the skillet, baked covered/uncovered following the instructions but used the glass lid instead of foil. Probably could have taken it out earlier after reducing the number of eggs, but meh, it was delicious.

Ingredients:

  • 4 strips bacon
  • 5 tablespoons canola oil
  • 1 small yellow onion, chopped
  • 4 medium sized sweet potatoes, peeled and cut into 1/8 inch slices
  • 3 tablespoons unsalted butter
  • salt and freshly ground pepper to taste
  • 9 eggs
  • 2 tablespoons fresh parsley, minced
  • 3 garlic scallions, sliced thin
  • 2 scallions, sliced thin

Directions:

  1. First, cook the bacon. Here’s how I did it: Line a baking sheet with foil and line up four strips of bacon on the foil. Place the pan into a cold oven and turn the oven on to 400°. Bake for 15-20 minutes. Remove the pan from the oven, and place the bacon strips onto a paper towel-lined plate to cool. Leave the oven at 400°, or preheat it if you fried the bacon.
  2. Place the onion in a medium pan with 2 tablespoons of the oil. Saute over medium-high heat until the onions are caramelized, about 8-10 minutes. Add 1/4 cup of water to the pan and scrape any brown bits off the bottom with a wooden spoon. Continue to cook until the water has evaporated and the onions are brown, about 5 minutes.
  3. Place the onions into a baking dish with the potatoes. Add 1 tablespoon of the butter and the remaining 3 tablespoons of oil. Season with salt and pepper, and toss to coat. Cover with foil and bake for 25-30 minutes, or until potatoes are tender. Remove the potatoes from the oven and allow to cool for at least 15 minutes. Lower the oven temperature to 350°.
  4. Whisk together the eggs, parsley, and scallions. Add the bacon and season with salt and pepper. Add the potato and onion mixture. Heat a 10 inch cast iron skillet or dutch oven over medium high heat. Melt the remaining 2 tablespoons of butter in the skillet, then pour in the egg and potato mixture. Cover the skillet with foil and bake for 30 minutes. Remove the foil and bake for 15 more minutes.
  5. I removed it from the oven when the edges were crispy and the top had just begun to brown.

Individual Potato-Bacon Frittatas

Posted on 28. Dec, 2010 by maureen in bacon, breakfast, cheese, egg, garlic, potato, swiss

Ingredients:

  • 3/4 pound small red potatoes (about 6)
  • Cooking spray
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 2 garlic cloves, minced
  • 3/4 cup (3 ounces) shredded reduced-fat Swiss cheese
  • 4 bacon slices, cooked and crumbled (drained)
  • 1 3/4 cups egg substitute
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions:

  1. Place potatoes in a large saucepan, and cover with water. Bring to a boil, and cook 25 minutes or until tender. Drain; cool slightly. Cut potatoes into 1/2-inch cubes.
  2. Preheat oven to 375°.
  3. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender. Remove from heat. Stir in potato, cheese, and bacon.
  4. Combine egg substitute, salt, and black pepper. Spoon vegetable mixture evenly into 12 muffin cups or 6-ounce ramekins coated with cooking spray. Pour egg mixture evenly over vegetable mixture. Bake at 375° for 18 minutes or until set. Remove from muffin cups, and cool slightly.

Serves: 6 (serving size: 2 frittatas)
Source: Cooking Light

Caramelized Onion Frittata

Posted on 13. Dec, 2010 by maureen in breakfast, cheese, egg, entrée, onion, parmesan, potato, sage

Ingredients:

  • 1 cup diced baking potato
  • 3 tablespoons water
  • Cooking spray
  • 4 cups sliced onion (about 1 pound)
  • 1/3 cup water
  • 1 tablespoon chopped fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese, divided
  • 2 tablespoons fat-free milk
  • 6 large egg whites, lightly beaten
  • 4 large eggs, lightly beaten

Directions:

  1. Place potato and 3 tablespoons water in a small microwave-safe bowl. Cover with plastic wrap, and vent. Microwave at high 4 minutes or until tender, stirring once. Set aside.
  2. Heat a 10-inch nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion. Cover and cook 10 minutes or until lightly browned, stirring occasionally. Uncover and cook 10 minutes or until golden brown, stirring frequently. While onion cooks, add 1/3 cup water, 1 tablespoon at a time, to prevent onion from sticking to pan. Stir in potato, sage, salt, and pepper. Spoon into a medium bowl; cool slightly.
  3. Combine 3 tablespoons cheese, milk, egg whites, and eggs in a small bowl; stir with a whisk. Add egg mixture to potato mixture; stir well.
  4. Preheat broiler.
  5. Wipe pan with a paper towel; recoat pan with cooking spray. Pour potato mixture into pan. Cook over medium heat 7 minutes or until bottom of frittata is browned and top is almost set.
  6. Wrap handle of pan with foil. Sprinkle remaining 1 tablespoon cheese over frittata. Broil 5 minutes or until cheese melts and top is set. Cut into wedges.

Serves 6
Source: My Recipes via Cooking Light

Lemon Ricotta Pancakes with Sauteed Apples

Posted on 29. Dec, 2009 by maureen in apple, breakfast, lemon, pancake, ricotta

P didn't have any eggs and I didn't want to screw up the lemon ricotta pancake recipe, so I made the Palmer Pancakes with diced up sugar cinnamon apples topped with the sauteed apples below. I had a couple honey crisp apples that I thought were slightly too old (i.e. not juicy enough) for the apple crisp recipe, so I decided to use these instead of Granny Smiths. And I used only one and a half apples (the remaining half went in the pancake batter) with two tablespoons of sugar.

Apples:

  • 4 large Granny Smith apples, peeled, cored, and sliced
  • 2 tablespoons unsalted butter
  • 3 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • fresh lemon juice to taste

Pancakes:

  • 4 large eggs, separated
  • 1 1/3 cups ricotta
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons freshly grated lemon zest
  • 1/2 cup all-purpose flour
  • Melted butter for brushing the griddle

Directions:

  1. In a large heavy skillet, saute the apples in the butter over moderately high heat, stirring occasionally, for 5 minutes, or until they are softened. Sprinkle them with the sugar and the cinnamon, and cook them over moderate heat, stirring occasionally, for 5 to 10 minutes, or until they are tender. Stir in the lemon juice and keep the mixture warm.
  2. In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Heat a griddle over medium-low heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F oven.
  3. Serve the pancakes with the sauteed apples and the maple syrup.


Source: Smitten Kitchen

Update (01.31.2010): I made them. Holy bananas these are awesome!!!

Blueberry Yogurt Pancakes

Posted on 04. Oct, 2009 by maureen in blueberry, breakfast, nutmeg, pancake, yogurt

Instead of plain yogurt and milk, I used vanilla yogurt and vanilla soy milk. This recipe says it makes about a dozen 4" pancakes. I ended up with five 6" to 7" pancakes.

Ingredients:

  • 1 cup flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/8 tsp ground nutmeg
  • 1 egg
  • 1/2 cup plain yogurt
  • 1/2 cup milk
  • 2 tbsp vegetable oil
  • 3/4 cup blueberries

Directions:

  1. Stir together flour, sugar, baking powder, baking soda, salt, and nutmeg in a medium sized bowl.
  2. Beat egg with yogurt and milk in a large bowl. Beat in oil, and then add flour mixture.
  3. Stir just until combined. Batter can be a little lumpy.
  4. Grease pancake griddle if necessary and place over medium heat until drops of water dance when sprinkled onto the griddle.
  5. For each pancake, pour a scant 1/4 cup batter onto griddle. Sprinkle each pancake with a few blueberries.

Chorizo and Potato Frittata

Posted on 05. Apr, 2009 by maureen in breakfast, dinner, egg, entrée, potato, rosemary, sausage

We used some pecan-smoked German sausage instead of chorizo. It didn't give off enough fat to fry the potatoes nicely though. It turned out amazing though. I think I'd add a little cheese on top next time.

Ingredients:

  • 4 small waxy potatoes, scrubbed and cut into chunks
  • sea salt and freshly ground black pepper
  • 6 large eggs
  • 4 ounces Spanish chorizo sausage, cut into 1/2-inch thick slices
  • 2 sprigs of fresh rosemary, leaves picked
  • 2 shallots, peeled and very finely sliced
  • Juice of 1 lemon
  • Extra-virgin olive oil
  • A bunch of fresh flat-leaf parsley, leaves picked, very roughly chopped

Directions:

  1. Bring a pot of salt water to boil and cook the potato chunks until very tender. Drain and return to their pot to steam dry. Preheat the oven to 375°F.
  2. Heat a large skillet (non-stick if you have one that's oven-safe) over medium-high heat and add the potato and chorizo chunks. Cook, tossing occasionally, until the chorizo has released lots of fat and the potatoes are beginning to crisp, 5 to 6 minutes.
  3. In the meantime, beat the eggs in a bowl with salt and pepper and slice the shallots. Add them to a bowl and cover with the lemon juice, a splash of olive oil, and a pinch of salt and pepper. Pinch with your fingers to dress and allow them to marinate, which will soften their raw harsh flavor.
  4. Remove the chorizo and potato chunks, leaving the oil behind, and add in the rosemary leaves. Cook them over high heat until just beginning to crisp, then pour in the eggs. Add the chorizo and potato chunks to the pan, distributing evenly, and slip the pan into the oven uncovered. Cook until the eggs puff up and are just lightly brown on top. Mix up the parsley with the shallots and scatter it over the pan. Serve immediately.

Source: Serious Eats

Baked Grapefruit

Posted on 18. Mar, 2008 by maureen in breakfast, cinnamon, grapefruit

Ingredients:

  • 1 grapefruit
  • 2 pats of butter
  • 1 tsp cinnamon/sugar mixture

Directions:

  1. Set your toaster oven to 450 degrees. Cut and section a grapefruit. Put a pat of butter in the center of each half and sprinkle with 1/2 teaspoon of cinnamon and sugar.
  2. Bake for about 10 minutes, until cinnamon/sugar is melted..

Serves 2
Source: Slash Food
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