Showing posts with label brunch. Show all posts
Showing posts with label brunch. Show all posts

Monday, March 16, 2015

Roasted Vegetable Strata

I love roasting a big batch of veggies and then having them available for a quick side dish, to top with a fried egg or to use in a throw-it-all-together recipe like this one.

I love Cabot Cheddar Cheese. It is the best.

Bring two good things together in your favorite cast iron skillet and you've got an informal match made in heaven!

Did you know that cooking in cast iron skillets increases the iron content of your diet?

Roasted Vegetable Strata
  • 4 cups roasted veggies - I used sweet potato, onion and broccoli
  • 1 cup milk
  • 4 ounces sharp cheddar cheese, shredded (I love Cabot brand cheese!)
  • 8 large eggs, lightly beaten
  • 1 tablespoons butter
  1. Place your large cast iron skillet in the center of your oven and preheat to 350 degrees. If you don't have a cast iron skillet, butter a 9x13 baking dish, but don't preheat.
  2. Meanwhile, mix together your veggies, milk, cheese and eggs in a large mixing bowl.
  3. Once the oven and pan are preheated, pull the hot pan out of the oven and melt butter inside. Turn the pan or use a silicone brush to evenly butter the bottom and sides. 
  4. Pour egg mixture into prepared pan and place back into the oven. Bake until golden brown and puffy and until a knife inserted into the center comes out pretty clean. Start with 30 minutes and go from there; exact time will depend on the size of your skillet. The large the skillet the faster the cooking time.
  5. Scoop our serving with a spoon or cut into wedges or squares. It will be delicious either way.
Note: the husband didn't realize that I hadn't taken a picture of this dish yet...our apologies for the, er, interesting portions removed from the pan :)


Wednesday, June 20, 2012

From my kitchen: Red Pepper Frittata

Red pepper frittata topped with pico de gallo and fresh blueberries
From my kitchen: Red Pepper Frittata

If you've never had a frittata, you're in for a treat! What is it, you ask? It is pretty close to an open-faced omelet, but the vegetables and cheeses are cooked with the eggs rather than as a filling. Another benefit of a frittata is that one frittata feeds many folks, whereas an omelet is generally make for one person at a time.The general idea is to cook some veggies in the skillet, add the beaten eggs and cook slowly until the eggs are almost set. At this point you can either use a plate to help flip the frittata, or you can finish in the oven or broiler. Your choice! For the one I made today, I used the oven to set the eggs.


Red Pepper Frittata

  • 1 cup diced red pepper
  • 1 cup diced red onion
  • 4 eggs, beaten
  • 1 teaspoon minced garlic
  • salt and pepper, to taste
  • 1/4 cup queso duro (I would have preferred goat cheese, but I didn't have any)

  1.  Heat your skillet over medium heat and spray well with nonstick cooking spray.
  2. Preheat oven to 450 (or if you're baking something else, use that temperature, this is flexible)
  3. Add the diced veggies, garlic, salt and pepper and cook for 4-5 minutes or until softened and edges begin to brown. 
  4. Crack eggs into a small bowl and beat well with a fork or whisk
  5. Pour eggs into cooked veggies and nudge vegetables around until they're evenly distributed throughout the eggs
  6. Top with cheese and leave on stove until eggs are almost set
  7. Pop pan into oven and bake for about 5-10 minutes or until done. When is it done? When the top has browned a bit, the eggs have puffed up and pulled away from the sides and if you stick a knife into the eggs, it doesn't look wet when you pull it out.
Saute your veggies!

Add garlic, salt and pepper


Break eggs into bowl and whisk!
Add eggs to your cooked veggies

Sprinkle on your cheese

Ready for the oven!

All done!

Serves four folks; try it with some fresh fruit!


I topped mine with pico de gallo; yummy!
Surprisingly, frittata actually reheats decently well. You could make this on the weekend for yourself and enjoy for breakfast throughout the week. Veggies for breakfast? Well done!

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