Another weekend . . . Another frittata! You can literally take anything that you have leftover in the fridge and make something fabulous to serve up. I made this frittata shortly after the holidays and used up the very last of the Christmas ham, along with onion, cheese and fresh herbs. My favorite method is to begin the prep on the stove and finish it in the oven. Make sure you watch the progress carefully so that your frittata maintains its moisture as it firms up. Serve it with some sausage, hot rolls and fresh fruit for a healthy, satisfying brunch.
Onion, Ham, and Cheese Frittata (Serves 4-6)
- Position a rack about 8 inches from the broiler and preheat.
- Mellt the butter in a medium non-stick skillet over medium heat. Add the onions and season with 1/2 teaspoon salt and some pepper. Cook, stirring occasionally, until the onions get very soft, about 15 minutes. Meanwhile, whisk the eggs and milk in a medium bowl with the remaining 1/4 teaspoon salt and some pepper until smooth. Transfer onions to a bowl to cool. Reserve the skillet.
- Stir the onions, ham, herbs and cheese into the eggs.
- Heat the non-stick skillet. Pour the frittata mixture into the pan and stir to make sure the fillings are evenly arranged. Cook, stirring gently a couple times in the first minutes of cooking. Then let the mixture cook undisturbed until the bottom sets, about 5 minutes. Transfer the skillet to the oven and broil until the eggs are just set and brown, about 5 minutes. Take care not to overcook or the eggs will be dry. Remove from the oven, cover, and set aside for 5 minutes.
- Invert the frittata onto a large plate or platter. Cut into wedges and serve warm or at room temperature.
~ FoodNetwork.com ~
If you have just one potato, some eggs and just a little bit of prosciutto (or ham or pancetta) around this is the recipe for you! Brown the diced potato and some onion in an oven safe skillet. I choose to add my garlic a little later — I am always concerned about it cooking too fast in relation to the chopped onion. Whisk together the eggs, cream, prosciutto, parmesan and some fresh basil while the rest of the ingredients brown up in the pan. Add the mixture to the veggies and cook at medium high until it begins to set. Place the skillet under the broiler until the top has firmed up and the frittata has turned golden brown. For me it took about 7 minutes — it depends on your oven and at what point you decide to transfer the skillet. Pop right out of the pan and onto a plate using a spatula. You can either serve it on bread as suggested below or alone with a side salad. We decided to serve it on toasted harvest bread with a side of Brussels sprouts in butter. A beautiful mouthful!
FRITTATA WITH POTATO AND PROSCIUTTO (Serves 6)
- 4 tablespoons olive oil
- 1 (7-ounce) potato, peeled, cut into 1/4-inch cubes
- 1/2 onion, chopped
- 2 garlic cloves, minced
- Salt and freshly ground black pepper
- 6 large eggs
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan
- 2 ounces sliced prosciutto, coarsely chopped
- 2 tablespoons chopped fresh basil leaves
- 1 baguette, cut into 8 pieces
- 1/4 cup unsalted butter
- Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.
- Preheat the broiler. Whisk the eggs, cream, Parmesan, prosciutto, and basil in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into 12 wedges.
- Split open each bread piece. Toast the bread on a grill pan until golden. You can also broil the bread cut side up until golden, about 1 to 2 minutes, keeping a careful watch on the bread since they can easily burn. Butter the cut sides of the toasted bread. Arrange a frittata wedge on each bottom piece of bread. Cover with the bread tops and serve.
~ CookingChannelTV.com ~
Well, it finally happened. I broke down and made biscuits and gravy. I just couldn’t resist this wonderful recipe for biscuits and gravy served in this unique manner. Store bought biscuits are cut in half, rolled and placed in a ring in a 10″ skillet. Sausage gravy is prepared and then poured into the middle before the pan is placed in the oven for 25 minutes. It is a beautiful way to serve this old-fashioned favorite. Perfect for holiday company!!
BISCUIT AND GRAVY RING (Serves 6-8)
- Preheat oven to 350 degrees F. Grease an ovenproof 10” skillet with cooking spray.
- Cook sausage in a medium skillet over medium heat until browned all over cooked through. Sprinkle flour over the sausage and cook for about a minute. Pour in milk and bring mixture to a boil. Reduce heat and simmer until very thick, about 5 minutes. Season to taste with salt, pepper and cayenne. Turn off heat.
- Cut each biscuit in half and roll halves into balls. Place around the perimeter of skillet to form a ring. The biscuit pieces should be touching! Add gravy to the center of the biscuit ring.e broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.
- Bake for 25-30 minutes minutes until the biscuits are golden. Garnish with fresh parsley and serve warm.
~ Delish.com ~
Another success from the kitchen of Christopher Jones. This is a terrific make ahead recipe that will delight one and all. The topping is made first using brown sugar, butter, whipping cream, spices, pecans and sliced bananas. Poured into a 13 x 9 baking dish it is then topped with slices of challah bread (or egg bread). The final step is a simple French toast batter — milk, eggs, sugar, and vanilla. Pour it over the top, cover and put into the refrigerator overnight. In the morning all you have to do is turn the oven to 375 F and bake for 35 – 40 minutes. I do recommend that you take your baking dish out for about 30 minutes before baking just to avoid any unseen disasters like a shattered glass dish. The bread may puff up a bit in the oven but it will settle once it has cooled for about 10 minutes. Invert, slice and serve — no flames, but all the goodness of bananas foster for breakfast.
BANANAS FOSTER BAKED FRENCH TOAST (Serves 6)
- 1/2 cup butter, cubed
- 2/3 cup packed brown sugar
- 1/2 cup heavy whipping cream
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 cup chopped pecans, optional
- 3 large bananas, sliced
- 12 slices egg bread or challah (about 3/4 pound)
- 1-1/2 cups 2% milk
- 3 large eggs
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- Place butter in a microwave-safe bowl; microwave, covered, 30-45 seconds or until melted. Stir in brown sugar, cream, cinnamon, allspice and, if desired, pecans. Add bananas; toss gently to coat.
- Transfer to a greased 13×9-in. baking dish. Arrange bread over top, trimming to fit as necessary.
- Place remaining ingredients in a blender; process just until blended. Pour over bread. Refrigerate, covered, 8 hours or overnight.
- Preheat oven to 375°. Remove French toast from refrigerator while oven heats. Bake, uncovered, 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes. Invert to serve. Yield: 6 servings.
Well, Good Sunday Morning!! We started our day with a breakfast perfectly suited for this beautiful day. The most recent copy of Our State Magazine (March, 2016) had a recipe for Bacon & Egg Cups that I wanted to try and today was the day. I have to say that the only problem I ran in to was in trying to make the bacon fit properly into the muffin tin, but it was not a really serious issue. One large egg, some fresh thyme, a little salt and pepper and some grated parmesan cheese and into the oven it goes for about 15 minutes. This is a really cute way to prepare and serve bacon and eggs for breakfast. It would be ideal for a gathering of families or friends for brunch. Served here with Blistered Cherry Tomatoes and Semolina Three Cheese Toast.
BACON AND EGG CUPS (Serves 4)
- 8 slices thick-cut bacon
- 4 whole fresh large eggs
- 2 sprigs fresh thyme
- 2 T. grated Parmesan Cheese
- Salt & black pepper to taste
- 2 green onions, chopped (optional)
- Preheat oven to 375 F. Parcook the bacon slices by frying them for 2 to 3 minutes. Remove bacon from the skillet and drain on paper towels.
- Spray a metal muffin pan with cooking spray. Taking one slice of bacon at a time, wrap the inside of a muffin cup to create a ring. Repeat with the remaining slices of bacon (2 slices of bacon per muffin cup).
- Carefully crack one egg into each bacon-lined cup. Sprinkle each egg with thyme leaves, salt and pepper. Bake the egg cups for 10 to 15 minutes, until the centers have set.
- Carefully remove the bacon-egg cups to a plate. Sprinkle the tops with green onions, and serve immediately with your choice of sides, such as toast, crispy potatoes, grits, or a green salad.
~ from Our State Magazine.
Nothing is as easy and satisfying to make for a breakfast crowd than a frittata. This recipe is a family favorite — loaded with browned sausage, cheese and potatoes. The potatoes and ground sausage can be prepared in advance if you think you are going to be short on time. Layer them in between portions of the egg mixture in a buttered skillet and slide into the oven for about 25 minutes. Cut in wedges and top with a bit of chopped tomato and some thinly sliced green onions. A real crowd pleaser.
SAUSAGE AND CHEESE FRITTATA (Serves 6)
- 1 (12-oz.) package ground pork sausage
- 2 cups cubed cooked red potatoes
- 8 large eggs
- 1/3 cup milk
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1 cup (4 oz.) shredded Cheddar cheese
- 1/2 cup chopped seeded tomato
- 2 green onions, thinly sliced
- Preheat oven to 350°. Brown sausage in a 10-inch ovenproof nonstick skillet over medium-high heat 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl. Wipe skillet clean.
- Whisk together eggs, milk, salt and pepper until well blended.
- Melt butter in skillet over medium heat; remove from heat, and pour half of egg mixture into skillet. Sprinkle with cooked sausage, potatoes and cheese. Top with remaining egg mixture.
- Bake at 350° for 23 to 25 minutes or until set.
- Top with tomato and onions. Cut into 6 wedges to serve.
From Southern Living
This is probably one of the most beautiful things that I have made in some time. A light, golden-brown puff pastry filled with mozzarella, pesto, blistered tomatoes and fresh herbs. The recipe looks a bit daunting — home-made pesto and a multi-step process. However, once you get the puff pastry in the oven it moves along quite nicely. This dish makes a striking presentation at a brunch or dinner buffet – the bright red and green colors give a festive, holiday look to the table. Wonderful warm or at room temperature.
PUFF PASTRY TOMATO TART (Serves 6)
For the Puff Pastry Tomato Tart:
- 2 sheets frozen pastry puff sheets (thawed but chilled)
- 8 ozs sliced mozzarella
- 1/2 cup pesto (see below or HERE for traditional basil pesto)
- 6 cups cherry tomatoes
- 3 tbsps extra-virgin olive oil
- 1 tbsp fresh oregano (finely chopped)
- 1 tbsp fresh chives (finely chopped)
- 2 tbsps flat leaf parsley (finely chopped)
For the Macadamia Nut Pesto:
- 2 garlic cloves (medium)
- 2 cups fresh basil (about 2 basil plants)
- 1/4 cup macadamia nuts
- 3/4 cup parmigiano reggiano cheese (grated)
- salt (to taste)
- 1 pinch red pepper flakes
- 4 tbsps olive oil
- Heat the oven to 375° F. Line a 15″ x 10″ rimmed baking pan with parchment paper.
- Use a rolling pin to adjust the size of the puff pastry. You want the two sheets of puff pastry to cover the bottom & sides of the baking sheet once they are laid side-by-side. Press the dough into the bottom & sides of the pan.
- Using a paring knife, lightly score a border where the bottom of the dough meets the sides. Trim any pastry dough that is hanging over the edge of the pan.
- To prevent the bottom of the tart from puffing up, use a fork to prick the bottom all over. Since you scored a border, the sides should still puff up. Line the bottom and the sides with parchment paper and place dried beans on top.
- Bake for 20-25 minutes, or until edges are golden. Remove the beans and the parchment paper.
- Add slices of mozzarella cheese and top with pesto. Bake for 10-15 minutes or until the cheese is melted. Remove the tart from the oven and set aside.
- Heat oven to a broil and move the rack so that it is right under the element.
- Place the tomatoes in a big bowl and mix with olive oil. Season with salt and pepper to taste.
- Place the tomatoes on a rimmed baking sheet and broil 10-15 minutes or until the tomatoes start to blister.
- Remove the tomatoes from the oven and reduce the heat to 425°.
- Finely chop the oregano, chives and parsley.
- Spread the tomatoes out in an even layer on top of the cheese and pesto. Sprinkle the herb mixture on top.
- Bake for about 10-15 minutes. Allow the tart to cool slightly before serving.