Category:

Eggs

Frittatas are a magical breakfast that makes literally anything teetering on the cusp of life in your fridge taste AMAZING. They’re good for breakfast, lunch, brunch. eh? eh? See where I’m going with this? Frittatas any time!

Feel free to use whatever you have in your fridge. Meat, dairy, veggies, herbs. The possibilities are endless! The only real rule I use are 2 cups veggies, 1 dozen eggs, at least 1/4 cup dairy, and at least 1 tsp salt. Always. This combo makes a creamy, well seasoned dish no matter what you use in it. Change it up and make it your own! This recipe uses what I always have leftover in my fridge because I always buy too much and never learn my lesson- or maybe the lesson is that I always secretly want a frittata!? #FoodBlogRevelations

Vegetable Frittata

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Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Breakfast
Cuisine: Italian
Servings: 6
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Ingredients:
 
  • 2 Tbsp butter
  • 12 eggs
  • 1/2 yellow onion (chopped thin)
  • 1 green bell pepper (chopped thin)
  • 1 yellow squash (chopped thin)
  • 2 roma tomatoes (thinly sliced)
  • 3 yellow potatoes (thinly sliced)
  • 2 cups baby spinach and arugula mix
  • 1 Tbsp herbes de provence (divided)
  • 1/4 cup sour cream
  • 1/4 cup shredded parmesan
  • 1 1/2 tsp salt
  • 1 tsp black pepper
Instructions:
  • Preheat your oven to 425 degrees Fahrenheit.
  • In a skillet over medium-high heat add the 2 Tbsp butter and melt.
  • Add the onion, bell pepper, potatoes, yellow squash, 1 tsp salt and 2 tsp herbes de provence.
  • Mix together and saute until soft (about 10 minutes).
  • While vegetables are sauteing- in a separate bowl mix together the eggs, sour cream, 1/2 tsp salt, and 1 tsp black pepper. Scramble.
  • When the vegetables have finished cooking, add the spinach and arugula mix to the pan and wilt.
  • Add the vegetable mixture to the bowl with the eggs.
  • Pour the egg and vegetable mixture into a pie dish and top with Parmesan cheese, and remaining herbes be provence (1 tsp).
  • Bake the frittata for 30 minutes checking if done at 25 minutes.
  • The frittata should be lightly puffed, bouncy, and have only a slight jiggle.
  • When the frittata is fully cooked, remove it from the oven and set your broiler to high.
  • Place tomatoes around the outer rim of the dish and broil for 3-5 minutes. This will cause the tomatoes to wrinkle slightly, and the edges and center of your frittata to lightly brown. Those parts are the REALLY good stuff.
  • Remove from the oven and allow to cool slightly before serving. Enjoy!

Did you make this recipe? I’d love to see it!

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Let’s make use of what we can find on the shelves in the grocery store to make a warm and filling breakfast or side dish! I know eggs are becoming hard to come by at the store, so if you didn’t know-eggs last 4-5 weeks beyond their sell by date. Don’t be afraid of that date on the carton. Crack your eggs into a bowl and if they look weird or smell bad do not use them. Otherwise they should be good!

I used eggs for moisture in this recipe since GF goods are notoriously dry. They are entirely optional in the recipe, and could be substituted with 2 Tbsp vegetable oil or even a little water just to help hold it together. Olive oil would be too strong here.

https://whatscookingamerica.net/Q-A/EggsSell.htm

Sausage Balls

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Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Servings: 6
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Ingredients:
 
  • 2 cups gluten free Bisquick
  • 2 eggs (optional *see notes)
  • 4 cups shredded sharp cheddar cheese
  • 1 lb raw ground breakfast or Italian sausage
Instructions:
  • Preheat your oven to 350 degrees Fahrenheit.
  • Combine all ingredients in a mixer or by hand. It’s tedious by hand so go the mixer route with the paddle attachment if you have one, or combine in a food processor.
  • Roll into 30 balls. Roughly 1.5 Tbsp each.
  • Bake on a lightly greased cookie sheet for 27 minutes or until sausage is cooked through, and enjoy!

Did you make this recipe? I’d love to see it!

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Want those picture perfect runny yoks? This is how you get them! In traditional fried egg recipes the yolks can overcook easily or the whites aren’t fully cooked. With this recipe you get the best of both worlds and eggs that are perfect for the gram!

"Instagram" Eggs and Avocado

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Get those perfect runny yolks for the 'gram!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Breakfast
Cuisine: American
Servings: 4
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Ingredients:
 
  • 4 teaspoons Avocado Oil (or oil/butter of your choice)
  • 8 Eggs
  • 2 Ripe Avocados
  • Red Pepper Flakes
  • Cilantro or parsley for sprinkling
  • Black Pepper
  • Salt
  • Optional: Balsamic vinegar or lime juice
  • Optional: Black sesame seeds (pink pepper)
Instructions:
  • Start by heating up your chosen cooking surface to about 400 degrees. On a stove top this is about medium high. I always choose my rectangular nonstick electric griddle for two reasons. One, I can cook all the eggs at once, and two the temperature control on the side. I’m a sucker for complete control!
  • While the pan heats up slice your avocado (1/2 per two eggs)
  • Scoop out your avocado and fan it out onto the plate or platter. It looks fancy, but isn’t, and takes two seconds to do.
  • Finely chop the cilantro
  • Pour the oil into the pan. If you’re scaling the recipe back it’s 1 tsp oil for every two eggs.
  • Crack your eggs into the pan- the key here is to get as close to the pan as you can, and crack the eggs slowly. This stops the eggs from spreading too far and burning the edges.
  • Once the eggs are in the pan immediately drop the heat to 200 (or medium low) and cover with a lightweight heat proof bowl or lid.
  • Allow the eggs to cook until the whites are set. About 2-3 minutes. Since everyone’s stoves/griddles are different the cooking times will vary. It’s totes okay to peek in at them just be sure to recover them when you’re done!
  • When your whites are set remove the cover. Remember: IT WILL BE HOT!
  • Plate the eggs so they cover about 10% of the avocado, and sprinkle on whatever seasoning you want! I like a little crushed red pepper flakes, salt, pepper, chopped cilantro, and lime juice. If I drizzle with balsamic vinegar I prefer to use parsley, red pepper flakes, salt, pink pepper, and black sesame seeds.

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
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