Greek Frittata |
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| 10
large eggs ¼ cup whipping cream 1 ½ cups crumbles feta 10 drained oil-packed sun-dried tomatoes (chopped) 4 green onions, thinly sliced 1/3 cup fresh basil leaves (chopped) |
½ tsp salt ¼ tsp pepper ¼ cup butter 1/3 cup Kalamata olives (thinly sliced) 2 tbs Parmesan cheese |
Whisk eggs and cream in large bowl. Stir in Feta, tomatoes, onions, basil, salt and pepper. Melt butter in large ovenproof nonstick skillet over medium-high heat. Preheat broiler. Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes. Sprinkle with olives and Parmesan. Transfer skillet to broiler and cook until eggs start to puff and brown, (about 2 min.) Using spatula, loosen and slide onto plate. Cut into wedges and serve. 4 – 6 servings |
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Baked Stuffed French Toast |
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| 1
loaf firm bread (like French) 16 oz mixed fruit (blueberries, cranberries, etc.) 8 oz. Cream cheese 10 eggs ¼ cup maple syrup |
1
½ cup half and half 8 Tbs melted butter ½ tsp orange zest Cinnamon 2 Tbs honey 2 Tbs sugar 1 Tbs lemon juice |
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Cube bread and layer half in a 13” X 9” pan. Cut the cream cheese into small pieces and scatter across the bread. Sprinkle ½ the fruit (thawed) over the bread and cheese. Cover with the remaining bread cubes. Mix the eggs, half and half, syrup, zest and melted butter together. Pour the egg mixture over the bread cubes. Press down the bread cubes to firm and absorb the mixture. Cover and refrigerate overnight. In the morning, bake uncovered at 350 degrees for 40–50 minutes. Just prior to completion, in small saucepan, add the remaining fruit (can be frozen), with ½ cup of water, sugar and lemon juice. Bring to boil while slowly stirring. Add in honey to thicken. Cut French toast into 6 or 8 servings and place on plates. With slotted spoon, top with some of the fruit and sprinkle with powdered sugar if desired. 6-8 servings |
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| 1
onion, quartered ½ lb baking potato (1 large) cut into chunks 1 medium zucchini cut into chunks All-purpose flour |
2
eggs Salt and ground pepper Pinch of fresh nutmeg ½ tsp ground dill |
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In a food processor fitted with the metal blade, combine the onion, potato and zucchini and process using off-on pulses until finely chopped and still retaining some texture. Pour into bowl lined with cheesecloth. Squeeze extra moisture out. Stir in eggs, salt, pepper, nutmeg and dill to blend. Add enough flour to hold together. Heat equal parts of oil and butter in non-stick skillet. When hot enough, form pancakes by spooning tablespoons of batter into the pan. Flatten with a spatula. Fry until golden brown on the first side, 3-4 minutes, then flip and fry for the same on the other. Transfer to paper towel-lined baking sheet. Keep in 200-degree oven until all are cooked. Serve with sour cream and/or chunky applesauce. Makes 12 – 15 pancakes; serves 4-6 |
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Broiled Grapefruit |
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| 2
Grapefruit 1 ½ tsp All purpose flour 1 ½ Tbs unsalted butter, softened |
3
Tbs Sugar ¼ tsp Cinnamon fresh mint springs 4 cherries |
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Section each grapefruit half, cutting the fruit away from the skin, but leaving halves intact. Heat broiler. Combine the sugar, flour and cinnamon in a small bowl. With a fork, mash the butter into the dry ingredients. Smear equal portions over each grapefruit half. Place on a baking sheet and broil several inches from the heat for about 5 minutes, until the topping is bubbly and light brown. Arrange each half in a shallow bowl, garnish with mint and cherry and serve. 4 servings |
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| 1
lb Italian sausage (casings removed) 2 garlic cloves, minced 4 Tbs chopped fresh parsley 5 large eggs 1 cup half and half 2 cups grated mozzarella cheese |
½
cup chopped shallots ½ cup chopped oil-packed sun-dried tomatoes 3 egg yolks 1 cup whipping cream salt and pepper to taste |
Preheat oven to 375. Butter 13x9 glass baking dish. Sauté sausage in medium skillet until brown and cooked through breaking up with back of fork into small pieces. Add shallots and garlic and sauté 3 minutes. Add sun-dried tomatoes and 2 tbs parsley; stir 1 minute. Spread sausage mixture in prepared dish. (This can be done 1 day ahead.) Cover and refrigerate. Whisk eggs, egg yolks, half and half, whipping cream, 1 ½ cups cheese and salt and pepper in large bowl. Pour egg mixture over sausage mixture in dish. Sprinkle remaining ½ cup cheese and 2 tbs parsley over. Bake until top of casserole is golden and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving. 8
servings |
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Our Favorite Recipes