Leftovers Breakfast Frittata
November 9, 2011
8 eggs
1 cup milk
2 Tbsp fresh parsley, chopped
salt and pepper to taste
1/2 cup stuffing bread cubes
2 cups leftover cooked vegetables
2 Tbsp olive oil
1 cup shredded Cheddar cheese
Whisk eggs, milk, parsley, and salt and pepper in a large bowl until combined well.
Add the stuffing bread cubes and vegetables, stirring to combine.
In a large heavy oven-proof skillet, heat the olive oil over medium heat; add the mixture and cook 2 minutes on top of the stove.
Reduce the heat to low, top with Cheddar cheese and cook 10 minutes more.
Turn oven broiler on and set skillet underneath for about 2 to 4 minutes or until cheese browns nicely.
Remove and let stand for 2 minutes, then slice in wedges and serve.
Apple Ham Breakfast Melts
November 2, 2011
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Serves 4
Ingredients:
4 English muffins, split and toasted
3 tsp Dijon mustard
8 slices good-quality ham
1.5 apple, peeled and thinly sliced
8 slices of cheese of your choice
Instructions:
Preheat oven to 350°Fahrenheit.
Arrange the toasted muffin halves on a baking sheet and spread with the mustard. Top with ham, apple slices and cheese. Place in the oven and bake for about 6 – 8 minutes or until the cheese is melted.
Serve with hot sauce and enjoy!
Bacon, Egg and Potato Skillet
July 12, 2011
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photo credit: Danny Nicholson
Serves 6 – 8
Ingredients:
½ lb sliced bacon
1 red bell pepper, diced
4 cups potatoes, peeled and cubed
½ onion, chopped
6 eggs, beaten
1 cup Monterey Jack cheese, shredded
Instructions:
In a large skillet, cook the bacon until crisp and nicely browned. Remove the bacon from the skillet and set aside. Add the potatoes, red bell pepper and onion to the skillet and cook in the bacon fat until the potatoes are soft. This should take about 10 – 15 minutes. Cut the bacon into small pieces and stir into the potato mixture. Add the eggs, cover and cook until the eggs are set. Top with the cheese and serve immediately with fresh tomato slices.
