Easy Tomato, Onion, Basil and Swiss Cheese Frittata

Hello. How was everyone's Easter? Mine was really nice and I ate a ton of food, which I enjoyed very much. I was really tired for some reason too. I found myself nodding off the whole day. I guess I was in a real food coma all day.

I started my day off with an easy frittata.  I love frittats. They are great make ahead meals and great for breakfast or brunch. I wanted to make a super simple one with just a few flavors, but I wanted the flavors to really stand out and work well with each other. With my roommates help, I decided on green onions, tomatoes and Swiss cheese. I had some basil sitting in the fridge so I used that too.

I love how the cheese on top forms a nice crust, yum!

That is what I call breakfast

Here is how you do it;

Ingredients/recipe

Serves 4-6 people

12 eggs

4 Roma tomatoes, chopped
5 green onions (scallions), chopped
4-6 basil leaves finally chopped
1/2 cup of Swiss cheese, shredded

Start off by chopping your tomatoes and onions and saute those in a pan for a few minutes 3-4. Break all your eggs and season with pepper. Whisk your eggs together until all mixed. I add in the black pepper with I do this. Add your chopped basil and give it a final whisk. Add to the pan, stir everything together and let the frittata set up for 2 minutes.

While your frittata is setting up, spread your cheese and right before your put it into the oven, sprinkle your cheese all over the top. The cheese will get nice and bubbly, and form a nice crust.

Bake at 375 for 20 minutes. Take out, let rest for a few minutes and enjoy!

You guys this is a super easy meal and would be perfect anytime. I hope you guys try this one. 

Enjoy!

Egg Roll-Up

Hello all! It’s been a little bit since I blogged this week, but I made a quick trip to Florida and now I am back. I had a really good time, spent a little more than I wanted to and wasn’t ready to come back. 

I tried so much food that I am still stuffed! I wasn’t able to get pictures of everything, but just to tell you a few things that I tried; Alligator bites and Fish tacos from Tu Tu Tango. It was a really cool restaurant with three kitchens, and art work from local artist throughout the restaurant. It was really awesome restaurant and alligator doesn’t taste like chicken, but it was still good. I also had breakfast at The White Wolf Café, which was a simple egg wrap, yum-o! I also was able to try a Cuban sandwich. I don’t recall the name of the restaurant, but it was crowded! The Cuban was amazing and I was so happy to try! I also tried a falafel sandwich for the first time and it was delicious too! 

I would love to make a Cuban and show you guys, for now I have a breakfast egg roll up. This seems intimidating, but have no fear its super simple! Here is what you need to do;

 Ingredients/recipe

Adapted from Taste of Home (I cannot find the direct link)

 

·  4 ounces cream cheese, softened

·  3/4 cup milk

·  1/4 cup plus 2 tablespoons grated Parmesan cheese, divided

·  2 tablespoons all-purpose flour

·  12 eggs

·  1 cup sliced fresh mushrooms

·  1 small onion, chopped

·  2 teaspoons canola oil

·  1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

·  1 plum tomato, seeded and chopped

·  1-1/4 teaspoons Italian seasoning, divided

First whisk together your cream cheese, milk, ¼ cup Parmesan cheese, 2 tablespoons of all purpose flour, 1 teaspoon of Italian seasoning and 12 eggs (you can add salt and pepper to taste of you like). Once whisked all together, spay a baking sheet, or jelly-roll pan. Pre-heat your oven to 350 and bake for 10-12 minutes.

While your egg is baking in the oven, sauté the canola oil, onion and mushrooms. Once the mushrooms are brown, take off heat. 

When the eggs are done baking, take out and top with the mozzarella cheese, 2 tablespoons of Parmesan cheese, mushrooms and tomato. Starting with the shorter end, roll it up. Be careful because it will be hot. Place seam side down. Garnish with parsley, cherry tomatoes and extra Italian seasoning, cut and enjoy!

I hope you guys try this and enjoy!

Easy Brunch Egg Frittata Recipe

Happy Friday everyone!!! So yesterday I asked what you would like to see today and someone mention brunch, so I will give you a great brunch item. It is so good and it would be great for breakfast , lunch or dinner, but it is especially great for brunches and easy on the pocket.

So what is it???

A frittata!

I was actually making these quite a bit earlier this year because I wanted to “bulk up.”  It is super simple and requires very few ingredients unless you want to go all out.  Now when I was bulking up I would use 16-18 eggs in mine and make it last 5-6 meals.  I am giving you a scaled down version that you can make that will feed 4-6.  It really depends on how many eggs you use. I figure two eggs per person.  If you do not know if your skillet is oven safe either put it in a cake pan or wrap the skillet handle with tin foil (this is what I do, which I learned from Rachael Ray). 

Ingredients

• 8 eggs, beaten
• 1 Cup Shredded Cheddar Cheese
• 1/2 teaspoon black pepper
• Pinch salt
• 2 TBS EVOO
• 1 medium Onion chopped
• 3-4 Roasted Red Pepper  thinly chopped
• 1 Cup of French style Green Beans
• ½ cup of Black Beans
• 1 tablespoon chopped parsley leaves

Directions

Preheat oven to 325 degrees

In medium size bowl, using a fork, blend together eggs, pepper, and salt. Once the eggs are beaten add the cheese.  Heat a large non-stick, oven safe sauté pan over medium high heat. Add EVOO to pan. Add chopped onion, roasted red pepper, black beans and green beans to pan and sauté for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on the sides and top. Sprinkle with parsley.

Place pan into oven and back 25-30 minutes until set firm.

Slide out using a spatula, cut into pieces and serve.  I love topping my eggs with salsa so enjoy any way you like!

I hope you guys enjoy this one!