Recipe Index
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Breakfast or Brunch Fruit Recipes
Roasted Mango With Vanilla Yogurt
Breakfast or Brunch Entree Recipes
Baked French Toast With Cardamom And MarmaladeChanterelle and Fontina Frittata
Cornmeal Pancakes With Maple-Cranberry ButterDouble Cinnamon French Toast With Maple Cinnamon Apples
Four Cheese Frittata With Cherry Tomatoes And Spinach
French Toast With Grand Marnier And Warm Berry CompoteFrench Toast with Maple Apples
Frittata With Ricotta And Roasted PeppersTom's Award Winning Mediterranean Breakfast Pie
Oatmeal Blueberry Pancakes
Potato, Scallion And Goat Cheese Frittata
Sausage, Fontina and Bell Pepper Strata
Spinach Frittata (National Award Winner in the Colavita Olive Oil Contest)
Yogurt With Granola, Tropical Fruit And Crystallized GingerBreakfast or Brunch Baked Goods Recipes
Cherry Orange Sour Cream MuffinsCranberry Pecan Streusel Muffins
Lemon Lavender Muffins
BROILED GRAPEFRUIT
Makes 6 Servings
3 ruby grapefruit, halved
6 tablespoons brown sugar or honey
6 teaspoons sweetened flaked coconut
Preheat broiler to high. Coat a baking sheet with nonstick spray. Top each grapefruit half with 1 tablespoon brown sugar or honey and 1 teaspoon coconut; place on prepared baking sheet. Broil 3 minutes, or until coconut is toasted. Watch carefully to prevent the coconut from burning.
ROASTED MANGO WITH VANILLA YOGURT
Makes 2 Servings
Also great for an appetizer
1 mango
1 tablespoon olive oil
2 tablespoons brown sugar
2 tablespoons vanilla yogurt
1-1/2 tablespoons mint, chiffonade cut (fine strips)
TOM'S SPINACH FRITTATA (National Colavita Olive Oil Contest Winner) Makes 4 Servings
1/2 cup diced onions 1/2 cup diced red peppers 4 tablespoons Colivita Extra Virgin Olive Oil 1 10 ounce package frozen spinach thawed 1 cup pitted Italian olives 1 tablespoon prepared horseradish 8 large eggs Salt and pepper to taste Italian bread olive oil toast
For frittata: In a large 12 inch frying pan cook the onions and peppers in 1 tablespoon olive oil over medium heat until soft 5 minutes. Squeeze as much of liquid as you can out of the spinach and add to pan. Cook slowly 4 minutes over low heat. Add olives and horseradish cook 2 more minutes. In a small bowl whisk together the eggs, 2 tablespoons olive oil and salt and pepper to taste. Add to pan and cook until eggs are set 5 minutes. For toast: Toast thin slices of Italian bread and while still warm brush with remaining 1 tablespoon of olive oil and season with freshly ground black pepper.
YOGURT WITH GRANOLA, TROPICAL FRUIT AND CRYSTALLIZED GINGER Makes 4 Servings
3 cups diced peeled tropical fruit (such as pineapple,
mango, and kiwi)
1/3 cup honey
1/3 cup finely chopped crystallized ginger plus additional for garnish
2 1/2 cups plain nonfat or reduced-fat (2%) Greek-style yogurt,* divided
2 cups purchased granola (with nuts and dried fruits, if desired)
**Greek yogurt, which is actually drained yogurt, has a luxurious texture similar to that of sour cream. Look for it at Greek markets, Trader Joe's, and Whole Foods. Or simply spoon 1 quart plain yogurt into a colander lined with cheesecloth. Place the colander in a large bowl and let the yogurt drain in the refrigerator overnight.
Mix fruit, honey, and 1/3 cup crystallized ginger in medium bowl. Spoon 1/2 cup yogurt into each bowl. Top each with 1/2 cup granola, then 3/4 cup fruit mixture. Spoon remaining 1/2 cup yogurt in dollops over fruit. Garnish with more chopped crystallized ginger and serve.
You can also include warm maple syrup on the side.
For the compote:
1 cup fresh orange juice
1 cup sugar
1/2 cup spiced rum or dark rum
2 tablespoons cornstarch
2 tablespoons water
6 cups mixed fresh or thawed frozen berries (such as blueberries,
blackberries, raspberries and quartered strawberries)
For the French toast:
8 large eggs
1 cup whole milk
2 tablespoons of Grand Marnier or other orange liqueur
1 1/2 teaspoons vanilla extract
1 cup fresh orange juice
8 1-inch-thick slices brioche, challah, or other egg bread (cut from center of
1 1/2 pound loaf)
Melted butter
Powdered sugar
Make the compote:
Bring orange juice, sugar and rum to boil in heavy large saucepan,
stirring to dissolve sugar. Stir cornstarch and 2 tablespoons water in small
bowl to dissolve.
Add cornstarch mixture to orange juice mixture; boil until thickened slightly,
stirring constantly, about 1 minute. Add berries. Reduce heat to medium and
stir until berries soften and are heated through, about 3 minutes. Make Ahead: Can be made 4 hours ahead. Let stand at room temperature.
Rewarm slightly before serving.
Make the French toast:
Preheat oven to 250F. Whisk first 4 ingredients in large bowl to blend,
then whisk in orange juice. Transfer to 15x10x2-inch glass baking dish. Add
bread slices to egg mixture; turn to coat. Let stand until bread absorbs most
of egg mixture, at least 5 minutes and up to 15 minutes, turning bread
occasionally. Heat griddle or 2 heavy large skillets over medium heat. Brush
griddle with melted butter. Working in batches, cook French toast until
browned and cooked through (firm to touch in center), about 3 minutes per
side. Place on rimmed baking sheet and transfer to oven to keep warm. Divide
French toast among plates. Spoon berry compote over and dust with powdered
sugar.
This make-ahead cinnamon French toast gets its custard-like texture from soaking the bread overnight. Sautéed apple slices glazed with maple syrup make a delicious complement.
For the French Toast:
12 slices cinnamon bread (1/2 to 3/4 inch)
2 cups half-and-half
3/4 cup sugar
3 eggs
3 egg yolks
1 1/2 teaspoons vanilla extract
2 1/4 teaspoons ground cinnamon
For the maple cinnamon Apples
3 tablespoons unsalted butter
4 medium sweet apples (like Fugi, Honeycrisp, Braeburn) (about 2 lb.),
peeled, sliced (1/8 inch)
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup pure maple syrup
Make the French toast:
Spray rimmed baking sheet or 15x10-inch baking
dish with cooking spray. Cut bread slices in half diagonally; arrange in
single layer in pan. Whisk all remaining ingredients except apples in large
bowl; pour over bread, lifting slices to make sure mixture coats bottom.
Cover; refrigerate 1 hour or overnight, basting several times to completely
soak bread. Heat oven to 350F. Bake French toast, uncovered, 30 to 35 minutes
or until slightly puffed and starting to brown. Serve with warm Maple-Cinnamon
Apples.
Make the apples:
Melt butter in large skillet over medium heat. Cook apples 10 minutes or
until softened, stirring occasionally. Combine sugar and cinnamon. Sprinkle
over apples; stir until well-coated. Add syrup. Reduce heat to low; simmer 5
minutes.
1 stick softened unsalted butter plus 3 tablespoons butter, melted, and
more for brushing
1/4 cup fresh cranberries
3 tablespoons pure maple syrup
1 1/2 teaspoons kosher salt
2/3 cup all-purpose flour
2/3 cup yellow cornmeal
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 cup whole milk
1 large egg
In a mini food processor, pulse the stick of softened butter with the cranberries, maple syrup and 1/2 teaspoon of the salt until combined; scrape into a bowl. In a bowl, whisk the flour with the cornmeal, sugar, baking powder and the remaining 1 teaspoon of salt. Whisk in the milk, egg and the 3 tablespoons of melted butter. Heat a skillet or griddle over moderate heat and brush with butter. Ladle in 2 tablespoons of batter for each pancake; cook until just beginning to set. Flip the pancakes and cook until just cooked through. Transfer the pancakes to plates, spread with the cranberry butter and serve.
The ingredients in this can be altered in anyway -- you can use Italian or breakfast sausage instead of ham, or mozzarella or fontina cheese. You could do all kinds of different combinations.
2 sheets frozen puff pastry, thawed at room temperature
2 tablespoons butter
1 cup frozen cubed hash brown potatoes
1 cup green or red bell pepper
1/2 cup onion, diced
1 cup ham
11 eggs
2 tablespoons minced fresh chives
4 ounces cream cheese, softened
2 tablespoons orange juice
1 egg
1 tablespoon water
2 tablespoons Parmesan cheese, shredded
Preheat oven to 400F. Thaw pastry according to package directions, about 30 minutes. Melt butter in a large nonstick skillet over medium-high heat. Add potatoes and sauté 5 minutes. Stir in bell pepper and onion; sauté 3 minutes then add diced ham. Whisk eggs and chives together. Add them to the pan and scramble until just set. Season with salt and pepper to taste. Off heat stir in cream cheese and orange juice until well blended Refrigerate eggs while working with puff pastry. Unfold a pastry sheet on a work surface that's been lightly dusted with flour. Roll pastry lengthwise to 12X10 then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry cut off top corners notch bottom to create flaps. Spoon half the egg mixture down the center; cut strips on both sides at a 45 degree angle. Fold up the flaps at both ends, then braid the strips across the filling. Repeat with second strudel. Lift parchment and strudels onto baking sheets. Combine the remaining egg and water; brush over top of strudels. Sprinkle with cheese and bake 20-30 minutes, or until golden. Let cool 5 minutes before slicing.
1 cup sour cream
1 1/2 teaspoons freshly grated orange peel
1/4 cup fresh orange juice
1 large egg
1/3 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 1/2 cups all-purpose flour
2 teaspoons double-acting baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups (about 6 ounces) dried red tart cherries
Preheat oven t 400F. In a small bowl whisk together the sour cream, the peel, the orange juice, the egg, the sugars, and the butter until the mixture is combined well. In a bowl whisk together the flour, the baking powder, the baking soda, the salt, and the cinnamon, add the sour cream mixture, and stir the mixture until it is just combined. Stir in the cherries, divide the batter among 12 well buttered (or use the paper muffin cups) l/2-cup muffin tins, and bake the muffins in the middle of a preheated 400F oven for 15 to 20 minutes, or until they are golden and a tester comes out clean. Let the muffins cool in the tins on a rack for 2 minutes and turn them out onto the rack to cool completely.
When buying lavender, select the dried, purple powers, not the leaves. They can be found in the spice section of the grocery store. The lavender flavor is very subtle; if you want it more pronounced, pulse it longer in the food processor
For the muffins:
2/3 cup sugar
2 tablespoons dried lavender
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup whole milk
3 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
1 egg
6 tablespoons unsalted butter, melted, cooled
For the topping:
1/2 cup sugar teaspoon grated lemon peel
1/4 cup unsalted butter, melted
Make the muffins:
Preheat oven to 400F. Grease the bottoms of 12 muffin cups or
line with paper baking cups. Place 2/3 cup sugar and lavender in
food processor; pulse 30 to 60 seconds (pulse longer for a more
intense lavender flavor). Sift through strainer into medium bowl
to remove any large pieces of lavender. Whisk in hour, baking
powder, baking soda and salt until well-blended. In small bowl,
whisk together milk, lemon juice and 2 teaspoons lemon peel. (Milk
will curdle and thicken slightly.) In another medium bowl, lightly
beat egg; whisk in 6 tablespoons melted butter and milk mixture.
Make well in center of flour mixture; pour in egg mixture. Stir
just until blended. Divide evenly among muffin cups. Bake 20 to 25
minutes or until browned and toothpick inserted in center comes
out clean. Cool on wire rack 10 minutes. Remove from pan.
Make the topping:
In another small bowl, stir together 1/2 cup sugar and 1
teaspoon lemon peel. Dip tops of muffins in 1/4 cup melted butter;
dip in lemon sugar mixture. Serve warm or at room temperature.
1 (3- to 4-lb) pineapple, cut lengthwise into
8 wedges, cored, peeled, and cut crosswise into 1/2-inch-thick
slices
Stir together pineapple, mango, and orange juice in a large bowl.
Divide among serving bowls, then sprinkle with cayenne and cheese.
CRANBERRY PECAN STREUSEL MUFFINS
For the Topping: Position rack in center of the oven.
Preheat oven to 400F and bake 20 to 22 minutes.
Coat the muffin cups with nonstick vegetable spray (then wipe
the top of the pan with a paper towel, or coat with solid
shortening, or use paper muffin cups. In a medium bowl, toss together all
streusel topping ingredients and pinch everything together with
your fingertips to make crumbs. Set aside. Measure the sugar. In another bowl, toss
together the cranberries and nuts with the grated orange zest,
extract, and 1 tablespoon of sugar. Set aside. In a large bowl, whisk together the
egg(s), yogurt or milk, melted butter or oil, the remaining
sugar, and the wheat germ. Place a sifter over the bowl and
measure the flour, baking powder, baking soda (if using), salt,
and cinnamon into it. Stir/sift the dry ingredients onto the
wet, add the cranberry-nut mixture, and stir everything together
just to blend; don't over-beat. Divide the batter evenly among the
muffin cups, filling them nearly full. Sprinkle generously with
the streusel crumbs. (Half-fill any empty cups with water.) Bake
20 to 22 minutes (or for the time indicated for your altitude in
the chart), or until the muffins are golden brown and well risen
and a cake tester inserted in the center comes out clean. Cool
slightly on a wire rack, and serve warm.
TOM'S AWARD WINNING MEDITERRANEAN BREAKFAST PIE
Use a prepared pie shell for this or refrigerator pie crust for a super
easy breakfast.
1 9 inch prepared pie shell or refrigerator pie
crust Preheat oven to 350F. Prepare the pie shell.
Whisk together eggs, cream olive oil until well blended. Fold in rest of
ingredients and pour into prepared pie shell. Bake for 35 minutes until
puffed and golden.
1/3
cup
sun-dried tomatoes (not
packed in oil)
Place tomatoes in a
small bowl. Cover with
boiling water; let stand
for 5 minutes. Drain and
set aside. In a large
bowl, whisk the eggs,
cottage cheese, onions,
basil, pepper flakes and
reserved tomatoes; set
aside. In a 10-in.
ovenproof skillet, sauté
the zucchini, broccoli
and red pepper in oil
until tender. Reduce
heat; top with reserved
egg mixture. Cover and
cook for 4-6 minutes or
until nearly set.
Uncover skillet.
Sprinkle with Parmesan
cheese. Broil 3-4 in.
from the heat for 2-3
minutes or until eggs
are completely set. Let
stand for 5 minutes. Cut
into wedges.BREAKFAST FRUIT SALAD
Serves 6 to 8
2 lb firm-ripe mangoes (2 to 4), peeled,
pitted, and cut into 3/4-inch chunks
2 cups fresh orange juice
1/4 to 1/2 teaspoon cayenne, or to taste
2 1/2 oz crumbled queso aejado (also called
cotija) or queso fresco (1/2 cup)
Makes 12 muffins
2 tablespoons all-purpose flour
2 tablespoons granulated sugar
Pinch of salt
1/4 teaspoon ground cinnamon
1 tablespoon unsalted butter, cut up
1/4 cup (1 ounce) pecans or walnuts,
finely chopped
For the Muffins:
cup granulated sugar
1 cup cranberries, coarsely chopped
1/2 cup (2 ounces) pecans or walnuts,
chopped
1 teaspoon grated orange zest
1 teaspoon orange extract
1 large egg at room temperature
1 cup plain or orange yogurt, top liquid
poured off
4 tablespoons (1/4 cup) unsalted butter,
melted, or canola oil
2 tablespoons wheat germ
1 1/2 cups unsifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda, if using
1/2 teaspoon salt
1/2 teaspoon cinnamon
Makes 6 Servings
4 large eggs
1/2 cup heavy cream
1 tablespoons olive oil
1/2 cup diced black olives
1/2 cup shredded Fontina cheese
1 cup chopped fresh baby spinach
1 tsp sea salt
1 tsp freshly ground black pepper
Makes 4 Servings
1
cup
boiling water
6 large
eggs
1/2
cup
cottage cheese
2 green onions, chopped
1/4 cup minced fresh
basil or 1 tablespoon
dried basil
1/8
teaspoon
crushed red pepper
flakes
1
cup
sliced zucchini
1
cup
fresh
broccoli florets
1 medium sweet red
pepper, chopped
2
teaspoons
olive
oil
2
tablespoons
grated Parmesan cheese
OATMEAL BLUEBERRY PANCAKES
Makes 12 Pancakes
SAUSAGE, FONTINA, AND BELL PEPPER STRATA
Makes 8 TO 10 Servings
6 large eggs
2 1/2 cups whole milk
2 cups sliced green onions
1/2 cup whipping cream
1/2 cup finely grated Romano cheese
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1 pound hot Italian sausages, casings removed
1 large red bell pepper, halved, seeded, cut
into 1/2-inch wide-strips
1 1-pound loaf rustic French bread, cut into
1/2-inch-thick slices
2 cups (loosely packed) coarsely grated
Fontina cheese
Preheat oven to 350°F. Butter 13x9x2- inch
ceramic or glass baking dish. Whisk first 7 ingredients in large bowl;
sprinkle generously with pepper. Set aside.
1 cup milk
1 teaspoon pure
vanilla extract
1/2 teaspoon
freshly grated nutmeg
Eight
3/4-inch-thick slices of white bread ( 1/2
pound)
2 tablespoons
unsalted butter
2 Granny Smith
apples (1 pound)—peeled, cored and sliced 1/4
inch thick
3/4 cup pure
maple syrup
1/4 teaspoon
cinnamon
2 teaspoons
vegetable oil (such as canola)
In a shallow glass dish, beat the eggs with the skim milk, vanilla and nutmeg. Add the bread, turn to coat and let soak for 5 minutes. Meanwhile, in a large skillet, melt 1 tablespoon of the butter. Add the apples and 2 tablespoons of the maple syrup and cook over high heat, stirring frequently, until softened and lightly caramelized, about 8 minutes. Add the cinnamon and the remaining 1/2 cup plus 2 tablespoons of maple syrup and simmer for 1 minute; keep warm. Heat a large nonstick skillet over moderately high heat. Add 1/2 tablespoon of butter and 1 teaspoon of vegetable oil and cook half of the bread until golden brown, about 2 minutes per side. Repeat with the remaining butter, oil and bread. Halve the slices of French toast on the diagonal and stack on plates. Top with the apples and serve
FRITTATA WITH RICOTTA AND ROASTED RED PEPPER
Makes 4 to 6 Servings
Arrange a rack in the middle of the oven and heat to 425F. In a large bowl, whisk together 1/4 cup of the pecorino, parsley, 1/2 tsp. of the salt, oregano, and eggs and season with black pepper. Set egg mixture aside. Heat the oil in a 10-inch nonstick ovenproof skillet over medium-high heat. Add the remaining salt, onions, and potatoes and cook, stirring occasionally, until lightly browned and soft, about 20 minutes. Remove skillet from heat. Add the egg mixture to the skillet and stir to distribute the onions and potatoes evenly. Scatter the peppers over the top, spoon the ricotta over the mixture in 6 dollops, and sprinkle with the remaining pecorino. Bake until lightly browned and the center is set, about 15 minutes. Run a rubber spatula around the edges of the frittata to loosen it. Slide the frittata onto a serving plate. Season with more black pepper, if you like.
There’s plenty to love in this updated egg bake, from the bits of Italian sausage to the chunks of bell pepper to the two types of cheeses. Using an aged Provolone really makes a difference in the flavor, so try to avoid a substitution if you can.
1
pound bulk, mild Italian sausage
3/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper
3/4 cup chopped onion
2 garlic cloves, minced
4 cups cubed Italian bread (1 inch)
2 cups shredded aged Provolone cheese
6 eggs
2 cups whole milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup shredded Asiago cheese
1/3 cup chopped fresh basil
Spray 13x9-inch glass or ceramic baking dish with cooking spray. Cook sausage, bell peppers, onion and garlic in large nonstick skillet over medium-high heat 6 to 8 minutes or until sausage is no longer pink in center and vegetables are slightly softened, stirring occasionally and crumbling sausage. Drain; discard drippings.
Arrange half of the bread cubes in baking dish; layer with half of the sausage mixture and 1 cup of the Provolone cheese. Repeat layers.
Whisk eggs lightly in medium bowl. Whisk in milk, salt and pepper until well-blended. Pour over bread mixture in baking dish, pressing down so all ingredients are moistened. Cover
and let stand for 30 minutes
or more. It also can
be covered and refrigerated overnight.
Heat oven to 350F. Sprinkle with Asiago cheese. Bake, uncovered, 40 to 45 minutes or until golden brown and set. Remove from oven; let stand 10 minutes before serving. Sprinkle with basil.
FOUR CHEESE FRITTATA
WITH CHERRY TOMATOES AND
SPINACH You can serve this hot, warm
or at room temperature, and
it is easily reheated in the
microwave. 12 eggs Preheat oven to 350F.
Whisk together eggs, cream,
1/2 teaspoon salt, and 1/2
teaspoon
black pepper in a large
bowl. Stir in Gruyere,
Fontina, Feta, and Parmesan;
set aside. Heat oil in a
10-inch oven-proof nonstick
or cast-iron skillet.
Add tomatoes, basil, pepper
flakes, and Italian
seasoning. Cook mixture over
medium, until tomatoes
soften and release most of
their juice,4-5 minutes.
Stir in scallions and
shallots; cook 2 minutes.
Add garlic and cook until
fragrant, 1 minute. Add
spinach and sauté until it
begins to wilt, 1-2 minutes;
season with salt and pepper.
Reduce heat to medium-low.
Pour in egg mixture and
gently stir to evenly
distribute eggs and
vegetables. Cook egg mixture
until it begins to set, 3-5
minutes. Transfer skillet to
oven. Bake frittata until
center is set, 15-20
minutes; remove from oven
and let rest 5 minutes.
Loosen frittata edges and
bottom from pan with a
rubber spatula. Unmold
frittata by placing a large
plate, serving side down,
over the skillet. Flip the
skillet and plate over
together to release
frittata. Quickly place
serving plate on top of
inverted frittata and flip
again to present the top of
the frittata. Cut in wedges
to serve.
LEEK AND ASPARAGUS
FRITTATA
Makes One 10-Inch Frittata
Serving 8
1/2 cup heavy cream
1/2 teaspoon each kosher
salt and black pepper
1/2 cup each shredded
Gruyere and Fontina cheese
2 1/2 ounces feta cheese,
crumbled (1 1/2 cup)
1/4 cup grated Parmesan
2 tablespoons olive oil
2 cups halved cherry or
grape tomatoes (10 ounces)
1 cup thinly sliced fresh
basil
1/2-1 teaspoon each red
pepper flakes, and dried
Italian seasoning
1/3 cup minced scallions
2 tablespoons minced
shallots
1 1/2 teaspoon minced garlic
4 cups baby spinach
Makes 4 Servings
Preheat broiler. Melt butter in heavy broiler proof 10-inch nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.
MUSHROOM
POBLANO FRITTATA
Makes 4 Servings
We like the earthy combination of peppers and mushrooms, though any combination of sautéed vegetables, herbs, and cheese will work
3 tablespoons extra-virgin olive oilPreheat oven to 400F. Heat oil in a medium nonstick ovenproof skillet over medium-high heat. Add mushrooms and sauté, stirring occasionally, until just soft, about 5 minutes. Add poblano and cook, stirring occasionally, until mushrooms and poblano are lightly browned, about 5 minutes more. Add scallions, season with salt and pepper, and remove pan from heat. Whisk eggs, cilantro (or parsley), and cumin in a medium bowl. Season to taste with salt and pepper. Heat skillet over medium heat. Pour eggs evenly over mushroom mixture and use a heatproof spatula to evenly disperse ingredients. Sprinkle feta over top. Cook until bottom is set, about 2 minutes. Transfer skillet to oven and cook until eggs are just set, about 9 minutes. Remove from oven and let sit 2 minutes. Run heatproof spatula around edge of pan to release frittata. Slide frittata onto a warmed plate and cut into wedges to serve.
LEEK AND GOAT CHEESE FRITTATA
Makes 4 Servings
3 tablespoons butter
2
tablespoons olive oil
3 large leeks (white and light-green parts only), halved lengthwise, sliced on the diagonal 1/2-inch thick, and rinsed
Kosher salt
6 large eggs
Freshly ground black pepper
1 teaspoon chopped fresh thyme
3 ounces goat cheese, crumbled
POTATO, SCALLION, AND
GOAT CHEESE FRITTATA
Makes 10 Servings
10 large eggs
1/2 cup heavy cream
8 scallions, thinly sliced crosswise on the bias
2 teaspoons chopped fresh
thyme
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
3 baby Yukon Gold
potatoes, peeled and sliced 1/4 inch thick
1/2 cup crumbled soft
goat cheese (4 ounces)
Garnish: scallions, thinly sliced lengthwise and cut crosswise into 3-inch ribbons
Preheat oven to 375 degrees. Whisk together eggs, cream, scallions, and thyme
in a large bowl. Season with salt and pepper. Heat oil in a 10-inch nonstick, ovenproof skillet over medium heat. Add
potatoes and season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, about 6 minutes. Pour egg mixture into skillet, and distribute evenly using a rubber spatula. Stir to combine with potatoes. Bake until set but still loose in the center, about 10 minutes.
Remove from oven. Sprinkle goat cheese over top. Bake until cheese melts and eggs are cooked through, about 10 minutes. Slide frittata onto a serving plate. Garnish with scallion ribbons, and cut into wedges.
SHITAKE MUSHROOM AND
MANCHEGO CHEESE STRATA
You can use different
varieties of mushrooms like
Cremini, or different
cheeses, e.g., Gruyere,
Fontina, etc. Any
cheese that melts well.
3 cups 1 inch French bread
cubes, 2 days old
Make the herb butter a
day ahead:
Makes 4 servings
4 shiitake mushrooms stemmed
and thickly sliced
4 tablespoons multi-herb
butter, small cubes
2 cups heavy cream
5 large eggs
1 cup shredded Manchego
cheese
Combine 1 pound of soft
butter with any 1 tablespoon
minced fresh herbs (minimum
of 3-4 tablespoons per
pound). Mix
thoroughly. (We like thyme,
rosemary, marjoram and
parsley, and sage. Roll in a
piece of parchment paper,
and then in foil. Let
harden in the refrigerator.
Cut off the amount needed
for the strata. You
can roll the remaining back
with the foil, mark it and
put it in the freezer for
future use.
Make the strata:
preheat oven to 350F. Place bread cubes into deep
dish pie plate. Top with mushrooms and butter cubes.
Whisk together cream, eggs
and cheese. Pour over bread mixture and
let steep for 5 hours in
refrigerator. Bake for 45 minutes
at 350.
Increase heat to 400 and bake
for 5 minutes more until
browned and crispy on the
top.
Give your day a "jump start" with these dishes!
Updated June 14, 2014
