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How are you doing today? Teach. eat. love.: Eggs in a Nest Mini Quiche. This is recipe #2 in my series of recipes inspired by our trip to Provence.
And like recipe #1, my Ratatouille Revamped, this recipe is inspired by a wonderful cooking class we took with Barbara Schurenberg in Vaison La Romaine. When I've asked readers on the Teach Eat Love facebook page about what recipes you'd like to see and what foods you find challenging with kids, I always get requests for tomato recipes.
And I understand why - I didn't like tomatoes for most of my childhood. I distinctly remember our trips to my grandparents' farm in western North Carolina every summer, harvesting beautiful produce from their awesome garden, and passing the plate of freshly sliced tomatoes at dinner. Vegetable Quiche. So my little plan of making my partner have (at least) one fully vegetarian dinner a week continues.
Last week was a success, and I knew it would be hard to top the delicious lasagna, but I thought I would be quite safe with a vegetarian quiche. Some of you might remember my previous experiments with a rice crusted base, and I wanted to try something healthier this time too. I have been totally convinced that there is no need to use plain wheat flour in cooking and baking. I have found spelt flour a wonderful substitute, and after experimenting with gluten-free cooking and baking, I am now more than ever willing to ditch all wheat flour in my kitchen. This quiche base does not only use the healthier and more nutritious spelt flour, it also uses olive oil instead of butter and dried herbs for extra flavour. Roasted Sweet Potatoes, Gorgonzola, and Baked Eggs. I’ve stated before my love of toast topped with an egg and some sort of veggie.
The combination creates a delicious and filling breakfast (or other meal) without too much fuss or hassle. However, cooking that for a group doesn’t work out so well. I don’t have a large skillet or other flat surface to cook multiple eggs. Roasted Vegetable Cheddar Quiche. Gluten-free roasted vegetable cheddar quiche.
Persian Zucchini Frittata (Kuku Kadoo) Recipe. Enlarge Credit: André Baranowski SERVES 6–8 3 tbsp. canola oil ¼ tsp. minced fresh ginger 3 large onions, chopped 3 cloves garlic, minced 1 tsp. ground turmeric 5 medium zucchini, halved lengthwise and cut crosswise into ¼"-thick slices Kosher salt and freshly ground black pepper, to taste 4 tbsp. flour ½ tsp. baking soda 7 eggs, beaten 2 tbsp. chopped parsley Sumac, for garnish 1.
Heat oven to 400°. Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Bok Choy Hash with Poached Eggs. Hash is a Sunday night dish.
Minted Pea Frittata » Carrie Brown. I am blessed - or cursed – depending on how you look at it, with a very finely tuned palate.
It’s one of the few things my brother and I have in common; and it drove our mother mad madder than she was already. We were all, “This isn’t Heinz Ketchup” and “They’re not Kellogg’s Cornflakes”, when she sneakily decanted things into Tupperware to try to trick us into eating cheaper versions of household staples. It failed every time. Every time. It isn’t even just the flavor, it’s the texture and consistency our palates get all persnickety over, too. Swiss chard & egg casserole. Eggy casserole… fancy fritatta… I wasn’t sure what to call it but our “eggs for dinner” series continues with this new favorite.
I realize this looks like a pile of greens (and it very much is), but there are thin layers of egg baked in between the light and flaky chard leaves. The trick is to toss the whisked eggs with the chard leaves raw. In the oven, the greens on the bottom wilt down, the ones on top stay a little bit crispy… a perfect mix of textures.
Frittata with Ricotta and Mixed Greens Recipe. Ingredients 1/3 cup plus 2 tablespoons olive oil, divided 1 medium red onion, finely diced Pinch of red pepper flakes 1 pound chopped mixed greens (such as kale, Swiss chard, or mustard greens) 10 large eggs 2 tablespoons freshly grated Parmesan cheese 1/2 teaspoon salt, divided 1/2 plus 1/8 teaspoon freshly ground black pepper, divided 1 tablespoon red-wine vinegar 8 ounces part-skim ricotta 1 cup fresh basil leaves 3/4 cup fresh parsley leaves 1/4 cup fresh mint leaves 1 clove garlic, chopped 1 tablespoon pine nuts Preparation 1. Preheat oven to 350°. Healthy Quinoa Egg Bake Recipe.
Mini-Smoked Salmon Frittatas Recipe. Yunhee Kim Ingredients.