4 delicious egg recipes to make this weekend {recipe}

March 29, 2013 2 Comments

The awesome folks at Oxo recently sent me a sweet set of kitchen egg tools. The trio includes a 3-in-1 egg separator, hand-cranked egg beater, and a flip & fold omelet turner! Since I make eggs for breakfast e v e r y d a y , I’ve put these tools through the ringer. Now, I try not to play favorites, but when it comes to these gadgets I’ve got two. Favorite #1: the egg separator. This little guy hooks onto the side of your bowl, which is simultaneously simple and amazing. Buh-bye hands covered in gross egg whites! Favorite #2: the egg beaters! They’re super handy when making a big frittata or egg casserole, plus with the push of a button your can remove the (dishwasher safe!) beaters.

I’ve had a set of these Oxo egg beaters since I found them in my Food Blog Forum swag bag last year, so….

I’m giving away one set of Oxo Egg Beaters!

Check out the rafflecopter at the bottom of the post to enter the giveaway. And in the mean time, here are four delicious egg recipes to try this weekend!

Crustless Quiche (with Yogurt!)

Recipes

Caramelized Onion & Sausage Frittata {recipe}

December 17, 2012 3 Comments

If you’ve checked out my Facebook page, you already know I’ve got a thing for Sunday breakfast. You’d also know what I cooked this week, and that I sliced half of my thumb off with my mandoline over the weekend. See what you’re missing?!

But I digress. Let’s get back to breakfast.

Six days of the week, I eat plain ole eggs with toast for breakfast, and I’m more than ok with it. But things change when Sunday rolls around. That’s when I start to crave something special–maybe a breakfast burrito or home fries or a big fat Belgian waffle. Despite this urge for decadence, nothing makes me happier than enjoying my lavish breakfast spread from the comfort of my pj’s, in my own house, sipping my own coffee.

Recipes

I say frittata, you say… ?

July 24, 2011 8 Comments

If I ever volunteer to come to your house and make you breakfast, you should consider yourself very lucky. You should also consider yourself forewarned:

For no dish, no matter how simple, will the kitchen be left unscathed. What can I say? I like to become one with my food Winking smile

And yes, that IS a bottle of wine next to the eggs.

I’ve always wanted to make a frittata, and this Sunday morning I was in the mood to get my cook on so I decided to give it a shot. Once I started googling frittata recipes, I realized I was lacking a major piece of equipment: a skillet that could go from stove top to oven without causing a fire. Dangit. That’s going on the T.J. Maxx list.

Since I had my heart set on eggy bliss, I decided to just use a standard glass pie pan. Does that mean it’s not a frittata anymore? Hmmmm what would its proper classification be? I say frittata, you say….. frrrrreggcasserole?

Something to ponder as the man pours your mimosa.

This frittata consisted of:

6 egg whites
3 eggs
2 Hot Chicken sausages (casings removed, cooked and crumbled)
1 large handful chiffonade spinach
S&P, to taste
Frank’s Red Hot, to taste (plus more for garnish )
1/4 cup diced tomato
1/4 cup diced red onion
1/2 cup sliced mushrooms
2 tsp minced garlic

While I cooked up the sausage, and sautéed the onion, mushroom, and garlic, I got to egg crackalacking. Once the sausage was cooked and the veggies were soft, I stirred all the goodies into the eggs then poured into a pie pan that I’d coated with cooking spray.

Into the oven at 350 degrees for 35 minutes, and you’ll end up with this beauty:

The frittata set up PERFECTLY. Perfect temperature, perfect cook time:

I started off with just a slice:

But ended up eating precisely half of the frittata…

Good news is the stats on half the frittata: 318 calories, 11g carbs, 11g fat, 41g protein, 3g fiber

Molto bene Red lips