Recipes in the ‘BREAKFAST’ Category

Breakfast Fritatta

Sunday, December 7th, 2008

2 tbs. butter
2 cups precooked refrigerated sliced potatoes
½ cup chopped red onion
½ cup cubed ham, fully cooked
6 whole eggs, scrambled
½ cup baby spinach leaves
1 cup shredded cheddar cheese

  1. In skillet over med. heat, add butter, potatoes, onion and ham. Sauté until potatoes are heated through.
  2. Add eggs and stir for 1 min. Add spinach and stir just until eggs begin to thicken. Reduce heat to low and cover pan.
  3. Cook until eggs are just set.
  4. Sprinkle cheese on top and serve.

Banana Mousse

Saturday, August 9th, 2008
  • 2 tbsp milk
  • 4 tsp sugar
  • 1 tsp vanilla
  • 1 banana cut in quarters
  • 1 cup yogurt
  • 8 1/4 inch banana slices
  1. place milk, sugar, vanilla and quartered banan in blender and process until smooth, 15 seconds
  2. pour mixture in small bowl and fold in yogurt
  3. chill
  4. serve in desert dishes with sliced bananas as garnish

Baked Eggs in Ham Crisps

Monday, January 14th, 2008

Ingredients:
3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons crème fraiche or sour cream
1 tablespoon finely chopped fresh tarragon
12 slices Black Forest or Virginia Ham (without holes; 10oz)
12 large eggs

Garnish: fresh tarragon leaves
Accompaniment: buttered brioche or challah toast
Special equipment: a muffin tin with 12 (1/2 cup) muffin cups

Preheat oven to 400 degrees F.
Prepare mushrooms:
Cook mushrooms and shallot in butter with salt and pepper in a large, heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in crème fraiche and tarragon.

Assemble and Bake:
Fit 1 slice of ham into 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups). Divide mushrooms among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yokes are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.

Cooks’ Note:
* The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area.

Zucchini Frittata

Tuesday, May 15th, 2007

2 lbs zucchini, ends trimmed
1 teaspoon salt
3 egg substitute, lightly beaten
1 small onion, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon hot pepper flakes
7 ounces low-fat monterey jack cheese, grated

  1. shred zucchini, salt and let stand in colander to drain for 30 minutes
  2. squeeze out extra moisture from zucchini
  3. preheat oven to 325 degrees
  4. combine all ingredients and pour into greased pie plate
  5. bake for 25-30 minutes until golden and well-set