Serves 2-3.
1 leek, halved, cleaned, and sliced
1 large bunch (4-5 cups) swiss chard or kale (or a combination), stem and ribs removed, chopped
1-2 tablespoons extra virgin olive oil
6-8 eggs
3 tablespoons heavy cream
1/3 cup freshly grated parmesan
Salt and pepper to taste
Preheat oven to 375 degrees F. Heat enough olive oil in an 8-inch oven-proof skillet to cover the bottom. Add leeks and cook, over medium high heat until softened and beginning to caramelize.
While the leeks cook, whisk the eggs, cream, salt, pepper, and cheese together.
Once leeks are beginning to brown, add greens (and a little more oil if needed) and saute with a little salt until wilted. Pour egg mixture over the leeks and greens, stirring everything a little bit so the vegetables are evenly distributed.
Cook frittata over medium heat until eggs start to look cooked at the edges. Transfer pan into oven and cook until the eggs are no longer jiggly and are cooked through. Remove from oven, cut into wedges, and serve.
Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts
Ranchero Eggs with Pepper Jack Cheese
Notes: a quick and easy meal that works for brunch, lunch, or even dinner.
Serves 3-4 as a main dish.
Sauce:
1/2 jalapeno pepper, seeded and chopped
1 1/2 cups (1 14-ounce can) fire-roated tomatoes
1/2 medium yellow onion, roughly chopped
1 clove garlic, peeled and crushed
Salt and pepper, to taste
1 1/2 cups (1 15-ounce can) black beans, drained and rinsed
Tortilla Strips:
1 1/2 tablespoons canola oil
3 small corn tortillas, cut into 1/2-inch wide strips
Coarse salt, to taste
Eggs:
6 large eggs
3/4 cup shredded pepper jack cheese
1/2 cup sour cream
Zest and juice of 1 lime
Fresh cilantro for topping (optional)
Heat oven to 450 degrees F. To make the sauce, combine jalapeño, tomatoes, onion, and garlic in a bowl and blend using and immersion blender (or place in blender to puree). Add to a oven-proof, wide-rimmed sauté pan (a cast iron skillet works best). Stir in black beans and simmer for about 10 minutes over medium heat.
While the sauce cooks, combine oil with tortilla strips. Spread in a single layer on a baking sheet and sprinkle with salt. Bake about 6-8 minutes, mixing a few times, until crisp and lightly browned.
Once the sauce has thickened a little, carefully crack the eggs over the sauce, distributing them evenly over the surface. Cover and simmer gently for about 10-12 minutes, until the egg whites are cooked through.
While eggs cook, make the lime sour cream by stirring together lime zest, juice, and sour cream. Set aside.
Heat the broiler. Sprinkle cheese over the top of the eggs and cook until cheese is browned and bubbly and eggs are cooked to desired doneness. Remove from the oven and sprinkle with tortilla strips and cilantro. Serve with lime sour cream.
Serves 3-4 as a main dish.
Sauce:
1/2 jalapeno pepper, seeded and chopped
1 1/2 cups (1 14-ounce can) fire-roated tomatoes
1/2 medium yellow onion, roughly chopped
1 clove garlic, peeled and crushed
Salt and pepper, to taste
1 1/2 cups (1 15-ounce can) black beans, drained and rinsed
Tortilla Strips:
1 1/2 tablespoons canola oil
3 small corn tortillas, cut into 1/2-inch wide strips
Coarse salt, to taste
Eggs:
6 large eggs
3/4 cup shredded pepper jack cheese
1/2 cup sour cream
Zest and juice of 1 lime
Fresh cilantro for topping (optional)
Heat oven to 450 degrees F. To make the sauce, combine jalapeño, tomatoes, onion, and garlic in a bowl and blend using and immersion blender (or place in blender to puree). Add to a oven-proof, wide-rimmed sauté pan (a cast iron skillet works best). Stir in black beans and simmer for about 10 minutes over medium heat.
While the sauce cooks, combine oil with tortilla strips. Spread in a single layer on a baking sheet and sprinkle with salt. Bake about 6-8 minutes, mixing a few times, until crisp and lightly browned.
Once the sauce has thickened a little, carefully crack the eggs over the sauce, distributing them evenly over the surface. Cover and simmer gently for about 10-12 minutes, until the egg whites are cooked through.
While eggs cook, make the lime sour cream by stirring together lime zest, juice, and sour cream. Set aside.
Heat the broiler. Sprinkle cheese over the top of the eggs and cook until cheese is browned and bubbly and eggs are cooked to desired doneness. Remove from the oven and sprinkle with tortilla strips and cilantro. Serve with lime sour cream.
Basic Frittata Recipe
Notes: this is an extremely fast an easy meal, and a great way to use up leftover vegetables, meat, or cheese.
Serves 2-3.
6 large eggs
3 tablespoons heavy cream or milk
1/4 cup parmesan, or other cheese (optional)
Salt and pepper to taste
Vegetables, meat, extra cheese, etc.
Whisk together eggs, cream, cheese (if using), and salt and pepper in a large bowl.
In a medium (about 10-inch) oven-proof skillet, add about 1-2 tablespoons olive oil over medium-high heat. Add in vegetables or meats, and sauté until cooked through or heated (if they have already been cooked). Pour egg mixture over vegetable mixture. Cook until frittata begins to set, but is still a little runny in the center. Top with extra cheese, if using, then place under the broiler for about 2 minutes, until cooked through and beginning to brown on the top. Remove from oven, and let rest for a few minutes. When slightly cooled, use a spatula to remove the frittata onto a cutting board. Cut and serve.
Serves 2-3.
6 large eggs
3 tablespoons heavy cream or milk
1/4 cup parmesan, or other cheese (optional)
Salt and pepper to taste
Vegetables, meat, extra cheese, etc.
Whisk together eggs, cream, cheese (if using), and salt and pepper in a large bowl.
In a medium (about 10-inch) oven-proof skillet, add about 1-2 tablespoons olive oil over medium-high heat. Add in vegetables or meats, and sauté until cooked through or heated (if they have already been cooked). Pour egg mixture over vegetable mixture. Cook until frittata begins to set, but is still a little runny in the center. Top with extra cheese, if using, then place under the broiler for about 2 minutes, until cooked through and beginning to brown on the top. Remove from oven, and let rest for a few minutes. When slightly cooled, use a spatula to remove the frittata onto a cutting board. Cut and serve.
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