Browsed by
Ingredient: pepper

Frittata with Broccoli and Gruyere

Frittata with Broccoli and Gruyere

Frittatas are a great thing to know how to make!  A hearty breakfast or an easy supper, endlessly customizable, good hot or at room temperature.  This is the recipe I used for the one I served at a recent baby shower.  Change ingredients to your heart’s content!

Print Recipe
Frittata with Broccoli and Gruyere
This recipe is adapted from the one in the America's Test Kitchen Family Cookbook. I change the mix-in ingredients often, and also simplified the cooking method a bit.
Servings
Servings
Ingredients
  • 6 large eggs
  • 1/2 cup shredded Gruyere (the one I used was a smoked processed Gruyere that I found near the packaged fetas and blue cheeses. Not the $28 per pound stuff they had at the cheese counter!)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 Tbsp. olive oil
  • 1/2 medium onion chopped fine
  • 1-2 cups broccoli chopped small
  • 2 Tbsp. fresh herbs I used basil
Servings
Servings
Ingredients
  • 6 large eggs
  • 1/2 cup shredded Gruyere (the one I used was a smoked processed Gruyere that I found near the packaged fetas and blue cheeses. Not the $28 per pound stuff they had at the cheese counter!)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 Tbsp. olive oil
  • 1/2 medium onion chopped fine
  • 1-2 cups broccoli chopped small
  • 2 Tbsp. fresh herbs I used basil
Instructions
  1. Adjust an oven rack to the upper middle position and heat the oven to 350 degrees.
  2. Whisk together the eggs, cheese, salt, and pepper.
  3. Heat oil in a medium ovenproof skillet (I used my 9 inch cast iron one) over medium heat until shimmering.
  4. Add onion and broccoli and cook until softened, about 4 minutes. Remove from heat
  5. Add herbs and egg mixture and mix well. The eggs should start cooking in the hot pan.
  6. Transfer the frittata to the preheated oven. Bake until eggs are barely set, about 15-20 minutes. Don't overbake or it will dry out--the eggs will set a little bit more while the frittata rests.
  7. Serve warm, at room temperature, or even chilled (although I don't like it that way!!)
Recipe Notes

I think the key to the creaminess of this particular frittata variation was the Gruyere cheese--it had a texture almost like Gouda, and gave a creamy richness that reminded me of Velveeta (but in a good way, I promise!)

Share this Recipe
 
Sweet Potato Kale Salad

Sweet Potato Kale Salad

dscn2195

Nope, that butterfly picture doesn’t have anything to do with this recipe.  I’m not much of a food photographer, though, so you get that to look at instead!

This salad is a great autumn choice, full of rich colors and complimentary flavors.  It is also a good option for entertaining, since the kale stands up well to being dressed ahead of time.  Give it a try!

Print Recipe
Sweet Potato Kale Salad
A nutritious and colorful salad combination, especially nice for fall entertaining.
Course Salad
Servings
servings
Ingredients
Course Salad
Servings
servings
Ingredients
Instructions
  1. Preheat the oven to 400 degrees. Peel the sweet potato and cut it into small 3/4 inch cubes. Toss the sweet potato cubes with olive oil, thyme, salt, and pepper. Spread the seasons sweet potatoes on a rimmed cookie sheet covered with aluminum foil. Roast the sweet potatoes in the preheated oven for about 35 minutes or until golden brown on the edges.
  2. Meanwhile, take the leafy parts of the kale off of the thick stems and place them in a food processor fitted with the knife blade. Pulse 3-4 times until kale is finely chopped (but not pureed!). Mix the finely chopped kale with torn spinach leaves and lettuce (if using) in salad bowl.
  3. Top greens with warm sweet potato chunks. Sprinkle with sunflower or pumpkin seeds and dried cranberries. Toss with vinaigrette and serve.
Recipe Notes

The original version of this recipe came from Budget Bytes.

If you are making this salad ahead of time, roast the sweet potatoes up to a day in advance.  Warm them back up in the oven if desired before assembling the salad.  The kale can also be diced and tossed with the other greens several hours before serving.

Share this Recipe
 
Spinach and Cheese Tartlets

Spinach and Cheese Tartlets

Another recipe for you today from the 89th birthday party.  This one is a good breakfast or brunch or appetizer option, and I am sure you could add other toppings to these moist little crustless quiches.  The ricotta cheese is what makes this recipe different, and I like the change in texture that it gives.  These are also nice because they are easy to make ahead and reheat for serving.

Print Recipe
Spinach and Cheese Tartlets
(cut from the Dierbergs grocery store recipe magazine) Crustless quiche with sophisticated flavor... simple, yet elegant!
Servings
mini muffin tartlets
Ingredients
Servings
mini muffin tartlets
Ingredients
Instructions
  1. Coat mini muffin cups with no-stick cooking spray; set aside. In medium bowl, combine ricotta cheese and eggs; stir to combine. Add spinach, cheddar cheese, Bisquick, sour cream, melted butter, and spices. Stir to combine. Using small cookie scoop, divide spinach mixture evenly among prepared muffin cups. Bake at 375 for 16-18 minutes or until golden brown. Cool in pans for 5 to 10 minutes. Loosen edges of tartlets from pan and carefully remove; cook completely on wire rack. Store in refrigerator. Warm in 350 degree oven for 7 to 10 minutes before serving.
Recipe Notes

Cooked tartlets may be wrapped tightly and frozen for up to 1 month.  Thaw overnight in refrigerator.

Share this Recipe