If you want to impress try out this frittata. It is so easy, but looks so special. And, it tastes divine!
Spinach & Mushroom Frittata w/Cheese
- 6 eggs
- 1/4 cup milk
- 5-6 sliced mushrooms
- 2 cups of fresh spinach
- 1 crushed garlic clove
- 2 cups shredded cheese (I used a blend of white & yellow cheddar)
- Heat oven broiler.
- Whisk 6 eggs with milk & set aside.
- Heat some olive oil or butter in a medium sauté pan & brown the sliced mushrooms. Once the mushrooms are almost done, add in the crushed garlic clove. Once the garlic is fragrant, add the spinach and then gently & evenly pour the whisked eggs over the spinach.
- Leaving heat on medium, add the shredded cheese on top. Continue cooking on medium for 2 minutes.
- Remove from stove top & place your pan under the broiler, but not too close. Monitor carefully. When the top is bubbly and brown, remove from oven and place back on the stove. The frittata should be firm in the middle. If it is not, just cook a bit more on the stove on medium. Let rest for 5 minutes and slice.
During the Culinary Institute boot camp I attended, I met some talented chefs & super foodies. One is a private chef in Florida and he made this delicious dish for our breakfast one morning. I did my best to replicate it and I think it turned out pretty darn good. Give it a try!
Miso Tofu Egg Cups w/Crispy Quinoa
- Egg Cups:
- 8 ounces extra firm tofu (drained, placed on paper towels & weighted down in the fridge for at least 1 hour)
- 2 TBS low sodium soy sauce
- 1 TBS white miso paste
- 1 TBS olive oil
- 5 eggs
- 1/2 cup milk
- 1/2 cup chopped red onion
- 1/2 cup sliced scallions
- White pepper, to taste
- Crispy Quinoa:
- 1 cup quinoa prepared according to package directions
- Dash each of sea salt, fresh cracked pepper, smoked paprika, chili powder, cumin & cayenne
- Preheat oven to 350 degrees. Grease a mini muffin tin.
- Cut tofu into small 1/2 inch cubes.
- Mix miso & soy sauce until smooth. Rub into tofu & set aside for at least 5 minutes.
- Heat olive oil in skillet and add tofu. Cooked until browned. Add the red bell pepper and scallions to the pan and cook until softened.
- Whisk eggs and milk.
- Place tofu & pepper mixture evenly into 8 of the muffin tin cups. Pour egg mixture on top until almost full.
- Bake for 20-25 minutes until lightly browned on top.
- Crispy Quinoa:
- Preheat broiler. Prepare a baking sheet with foil and parchment paper.
- Lay out the cooked quinoa and broil for 5-10 minutes until golden brown
- When done, season with spices. Set aside.
- Serve tofu egg cups topped with the crispy quinoa and a bit of sliced red bell pepper or scallions on top.
With back to school just around the corner, I wanted to share a family favorite. This individual quiche with a Mexican twist is on our Christmas breakfast menu, every year. It’s also great to make ahead for those busy school mornings. When my son visits from NYC, he asks me to make & freeze several for him to take home for breakfast the next week. They travel well, so it’s perfect for him to have a little taste of home.
Breakfast Quiche in a Tortilla
These individual quiches can easily be cut in half if the serving is too large for one person. They also refrigerate and freeze well.
You can also make these with turkey sausage, cubed ham, spinach, mushroom or any other desired fillings.
- 6 tortillas (I use regular flour tortillas at Christmas, but for everyday I use a reduced fat tortilla)
- 1 lb ground pork sausage
- 1 green bell pepper, chopped
- 6 eggs
- 1 1/2 cups milk (I use 1% milk and it works just fine)
- 2 – 3 cups of grated cheddar cheese
- Your favorite salsa
- Preheat oven to 350 degrees
- Brown the ground pork sausage in a medium pan. Add the chopped bell pepper and cook until slightly softened. Drain any fat and set aside.
- Whisk the milk and eggs, and set aside.
- Grease 6 individual round baking dishes (medium ramekins)
- Soften flour tortillas in the microwave for 20-30 seconds. Place one tortilla in each ramekin. Kind of form them around the edge, so that you can easily add the ingredients into the tortilla.
- Evenly divide the sausage and bell pepper mixture among the six ramekins. Now, pour the egg mixture into each ramekin to cover the sausage mixture.
- Top each dish with a generous amount of grated cheese.
- Bake for 30-35 minutes, until firm and lightly browned on top.
- Pop them out of the ramekin and serve with salsa.