Real Men don’t eat quiche.
Not all frittata are called frittata, sometimes they’re called a quiche, and in this part of the world they may be called a ham and egg pie. The thing is a good frittata is an extremely versatile dish. One can make it for lunch, or a light dinner, and then have it for breakfast, lunch at work, or dinner with a salad the following day.
This is an interesting, quick, and easy recipe from Averie at Averie Cooks ~ kale and tomato frittata. You can make this in 10 minutes, or if you’re like my friend in Southern California ~ a half-hour.
Kale and Tomato Frittata
This is a fabulous recipe from Heather Christo ~ frittata with shitiake mushrooms and goat’s cheese. Some say they’re not a fan of goat’s cheese, without ever actually having tried it. Trust me, this is a great combination.
Frittata with Shitiake Mushrooms and Goat’s Cheese
Chive and Brie Frittata
From Jessica Merchant at How Sweet It Is we have a spiralized sweet potato, kale, and bacon quiche, which looks a fabulous dish. This recipe may also be better than a normal frittata to take to work for lunch because of the pasty base.
Spiralized Sweet Potato, Kale, and Bacon Quiche
Seasonal Vegetable Frittata
I know that my friend in Southern California like butternut squash, (don’t ask me why), so just to please her I have found this recipe from English Lady Petra at Food Eat Love ~ butternut squash frittata. I guess I could make it for my friend in SoCal…
Butternut Squash Frittata
In this part of England the nearest thing we usually get to a frittata, or a quiche for that matter, is a ham and egg pie, (sometimes and egg and bacon pie). Savoury pie isn’t something I’ve often seen in my travels around the USA, but you guys should really try this old-fashioned egg and bacon pie. What a great recipe for a picnic, or as something to take to the office for lunch.
Old Fashioned Egg and Bacon Pie
Finally for this week’s Food on Friday we have another one of those recipe compilations. This one from All Recipes UK has 62 different frittata for you, including this dead easy onion frittata from Maria Antoniette.
I’m afraid my friend Marmaduke
only likes his eggs soft boiled.
Eggs ~ so what can you do with the humble egg?
Eggs are incredibly nutritious ~ a real superfood, filled with all the good stuff you need for a healthy immune system. And, eggs are cheap, easy to cook, and don’t have to be boring ~ as this week’s recipes will show.
For anyone pressed for time, or someone who wants a hot lunch at work, Elise Bauer at Simply Recipes has this omelette in a mug. It’s cooked in the microwave. I’ve tried to cook eggs in the microwave before, and had an egg explosion most times. Elise says the secret is to add liquid to the eggs ~ and use a large enough mug. I’ve tried her method, and it works brilliantly, (I buttered the bottom of my mug first). Good Food doesn’t get easier than this.
Omelette in a Mug
Simple Baked Eggs are almost as easy as the omelette in a mug, except you need an oven and not a microwave. Even Cosmopolitan Magazine has a collection of 12 baked eggs recipes worth getting out of bed for. But anyone, even the most ineptly boring guy can make a good, delicious, healthy hot meal in 10 minutes by baking eggs. There are a stack of recipes for baked eggs, but this one is from Cooking Without Limits.
Right, listen up, this is another dead easy dish for you very busy folk and healthy eaters. Jessica Merchant at How Sweet It Is has this great recipe for a 15 minute spinach burrata omelette with avocado salad. Look, anybody can make a great meal in 20 minutes with this recipe, even really inept boring guys.
15 Minute Spinach Burrata Omelette with Avocado Salad
Dana from Portland, Oregon, (aka Minimalist Baker) has an easy recipe for a simple vegan omelette, and OK I don’t even pretend to understand the various types on non-carnivores, but I like the look of this easy dish. The secret is this omelette uses tofu, and not eggs. I guess you can make exactly the same recipe with eggs, and I guess you can make a lot of egg-based dishes with tofu. hmmmmm.
Simple Vegan Omelette ~ (tofu)
Tiegan Gerard at Half Baked Harvest always has some interesting and good-looking recipes ~ this grilled pineapple caprese eggs Benedict with coconut-almond hollandaise certainly caught my eye and whetted my appetite. Look, the only even remotely hard part of this dish is the Hollandaise, and the’s dead easy in the food processor. Try it, you’ll like it. Also from Tieghan in Food on Friday #43 we have a grilled potato salad with almond-basil chimichurri and 7 minute eggs.
Grilled Pineapple Caprese Eggs Benedict with Coconut-almond Hollandaise
This is a totally fantastic recipe from Erica at Honestly Yum; Turkish Eggs, also called Çilbir. I’ve eaten this tasty little dish all over the Mediterranean, just don’t call it Turkish Eggs in Greece. I think my friend in Orange County will like this because of the yogurt, cilantro, garlic, and pepper in there along with the eggs.
Çilbir ~ Turkish Eggs
Finally for this week we have a collection from the meticulously gluten and allergen free Heather Christo; 10 egg-celent ways to spice up your breakfast eggs. Among the fantastic dishes here we have this beautiful chive and brie frittata. This looks so very, very good.
Chive and Brie Frittata
thanks for all the recipes shown to us by some great cooks in this week’s Food on Friday
On British television there used to be an honourable tradition of advertising the benefits of eating eggs. (Food rationing did not end in Britain until 1954…. no wonder I was a very small baby…) One famous slogan was; Eggs is cheap, eggs is easy… But, for goodness sakes, how many things can you do with an egg….? Well, as it turns out, a lot.
The thing is, eggs on their own are well, just eggs.
First up this week we have Chungah from Damn Delicious with her Italian baked eggs. Chungah says she used left-over marinara sauce in this dish. I guess if it came right down to it you would get away with some chopped tomato or passata…
Italian Baked Eggs
The very first time I was left alone in Southern California I made the twin mistakes of calling at an authentic Mexican roadside diner and ordering authentic Mexican Huevos Rancheros…. Terrible! But Heather Christo has this wonderful recipe for Huevos Rancheros to die for.
The lovely Averie Sunshine has something which is right up my street, an easy one pan dish. Averie offers a recipe I would eat for breakfast, lunch, or a midweek dinner ~ this easy eggs, sausage, and hash browns skillet.
Easy Eggs, Sausage, and Hash Browns Skillet
Next, and we are a little heavy on the potatoes here, but in my view they are a better source of carbohydrates than bread, and they make a great base for a work-lunch salad. Tieghan Gerard at Half Baked Harvest gives us this grilled potato salad with almond-basil chimichurri and 7-minute eggs. And, that’s one substantial lunch, or a fairly good dinner. If I was avoiding carbs I think I’d substitute with extra mushrooms and some red peppers.
Grilled Potato Salad with Almond-Basil Chimichurri & 7-Minute Eggs
From reformed pasty chef, The Bojon Gourmet, we have rice and eggs. Allegedly this fairly sensible breakfast is authentically Chinese ~ doesn’t look like it, it looks nice. This dish is the kind of thing I would eat for breakfast, or a light lunch.
Rice and Eggs
Here’s something I hadn’t thought of, but now Andrea at Cooking with a Wallflower has told us, it’s flippin’ obvious that egg in avocado topped with turkey bacon is a flippin’ good idea. Although, here in England I would likely use regular bacon.
Egg In An Avocado Topped With Turkey Bacon
Here’s something else I hadn’t thought of, from Cooking Up The Pantry, baked eggs in mushrooms with parmesan. I guess if you don’t have parmesan to hand you could give this a try with any decent cheese.
Baked Eggs In Mushrooms With Parmesan
A personal favourite of mine is to fry off some bacon and onion with a little garlic, in a small skillet. Add a small can of chopped tomatoes, and cook it down a little. Carefully break a couple or three eggs onto the top, and then bake in a medium oven for about 5 minutes. A one pan complete meal in 15 minutes or so. (Should have taken a picture the last time I made this.)
A great big thank you to all the fine cooks featured this week.