Chorizo & Pepper Frittata

Chorizo & Pepper Frittata
Yields 6
Add spice to your breakfast or dinner with a yummy frittata loaded with chorizo sausage, eggs, cilantro and cheese.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 6 oz. fresh chorizo sausage, casing removed
  2. 1 red bell pepper, thinly sliced
  3. 12 EGGS, beaten
  4. 1/4 cup chopped fresh cilantro OR parsley
  5. 4 oz. queso fresco, crumbled
Instructions
  1. COAT large nonstick skillet with ovenproof handle with cooking spray. COOK chorizo over medium heat, breaking into crumbles, until browned and cooked through, about 5 minutes.
  2. POUR OFF drippings. ADD bell pepper to skillet; sauté until softened, 3 to 4 minutes.
  3. POUR IN eggs; mix lightly and sprinkle with cilantro. Gently SCRAMBLE eggs over medium heat 1 minute. Reduce heat to medium-low. COVER and cook until eggs are almost set, 6 to 8 minutes.
  4. UNCOVER skillet; sprinkle with cheese. BROIL 6 inches from heat until eggs are completely set in center, 2 to 3 minutes. CUT into wedges.
Notes
  1. To make handle ovenproof, wrap it completely in aluminum foil.
  2. 3 oz. cured chorizo sausage link, finely chopped can be substituted for fresh chorizo. Sauté just until heated through, about 1 minute.
  3. Queso fresco is a fresh crumbly Mexican cheese. A fresh goat cheese or a mild feta can be substituted.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm http://www.rosemaryfarm.com/

Spinach & Artichoke Quiche

Spinach & Artichoke Quiche
Serves 6
This creamy spinach artichoke quiche is perfect for a make ahead brunch!
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. CRUST
  2. 1½ cups whole wheat flour
  3. ½ cup butter, melted
  4. 2 tbsp milk
  5. ½ tsp sea salt
  6. FILLING
  7. 4 eggs
  8. 1 cup milk
  9. pinch cayenne pepper
  10. 1 cup cheddar (or other strong tasting cheese, divided)
  11. 1 cup chopped frozen spinach, defrosted and with the excess moisture squeezed out
  12. 1 cup artichoke hearts (I typically use frozen, and defrost them)
Instructions
  1. Preheat oven to 375F/190C
  2. Combine all of the crust ingredients in a bowl, and whisk together using a fork. Press into a 9 inch pie dish, and pop into the fridge while you prepare your filling
  3. Place the artichoke hearts into the bottom of the crust, evenly spaced
  4. Whisk together the eggs, milk, and cayenne pepper if using. Stir in ¾ of the cheese, and the spinach (make sure the spinach has as much of the excess moisture squeezed out of it as possible)
  5. Place the artichoke hearts in the bottom of the crust, and pour the filling over the top. Sprinkle the remaining cheese over the top of the filling
  6. Bake for 35-40 minutes until the filling is set
Adapted from Emma's Little Kitchen
Rosemary Farm http://www.rosemaryfarm.com/

Smoked Salmon and Leek Frittata

Smoked Salmon and Leek Frittata
Smoked salmon, leeks, and chèvre make a remarkable combination. Serve this frittata with chilled Champagne. It’s refreshing and delicious.
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Ingredients
  1. 3 large eggs
  2. 2 tablespoons crème fraîche
  3. ¼ teaspoon freshly ground black pepper
  4. 2 ounces smoked salmon, slivered (about ¼ cup)
  5. 2 tablespoons unsalted butter
  6. 1 leek (white part and 1-inch green), well rinsed, dried, and coarsely chopped (about ½ cup)
  7. ¼ teaspoon caraway seeds, crushed
  8. 3 tablespoons crumbled chèvre
Instructions
  1. Preheat the broiler.
  2. Beat the eggs, crème fraîche, and pepper together in a mixing bowl. Stir in the smoked salmon.
  3. In a 10-inch flameproof skillet over medium heat, melt the butter. When it has stopped foaming, stir in the leek and caraway. Cook, stirring, until the leeks are golden and soft, about 2-3 minutes. Remove half the leeks with a slotted spoon, and set aside.
  4. Lower the heat to medium-low, and stir in the egg mixture. Cook just until the bottom is set; the top should still be wet, about 3-4 minutes. Sprinkle with the chèvre and reserved leeks.
  5. Place the skillet under the broiler, and cook until the eggs are set and the cheese is slightly melted, about 2 minutes.
  6. Serve immediately.
Adapted from The Daily Meal
Adapted from The Daily Meal
Rosemary Farm http://www.rosemaryfarm.com/

Pancetta, Shallot, and Cheese Deep Dish Quiche

Pancetta, Shallot, and Cheese Deep Dish Quiche
Serves 8
This make-ahead dish is perfect for Christmas morning. It'll fill your tummy, and there's very little clean-up. This means you can get right back to gift opening, Christmas movie watching, cookie eating, and indulging in all the chocolate you found in your stocking moments. Enjoy!
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Prep Time
40 min
Cook Time
45 min
Total Time
1 hr 25 min
Prep Time
40 min
Cook Time
45 min
Total Time
1 hr 25 min
Ingredients
  1. 5 thin slices pancetta
  2. 1 tbsp olive oil
  3. 1 large shallot (or 2 small)
  4. ½ cup sharp cheddar cheese, grated
  5. 6 eggs
  6. 1½ cup whole milk
  7. pinch of pepper
  8. 2 tsp fresh thyme (or ½ tsp dried thyme)
  9. 70 g (2.5 oz) goat's cheese
Instructions
  1. Take one disc of prepared pie dough (use your favorite pie dough recipe) and roll it out. Fit it into either a deep dish pie plate or use a quiche dish with a removable bottom which is what is used in the photos). Once it is rolled out and in the preferred vessel, put it in the fridge until the filling is ready.
  2. Preheat the oven to 425 F and set the rack on the lowest level.
  3. Thinly slice the shallot into half moons and set aside.
  4. Cut the pancetta into bite size pieces, about 2 cm, and sautee in a frying pan with the olive oil until the pancetta is crispy.
  5. Remove the pancetta but leave the oil in the pan and sautee the shallot in the oil until soft and starting to brown slightly. Set the cooked shallot aside with the pancetta.
  6. In a large glass measuring bowl, crack in 6 eggs and lightly beat with a fork.
  7. Pour in the milk and mix it around with the fork as well. Then add the cheddar, pancetta, shallot, and thyme.
  8. Pour the filling into the prepared pie dish and add the goat's cheese by pinching off pieces of it and dotting it around the savoury custard.
  9. If you are using a quiche pan with a removable bottom, place it on a cookie sheet lined with aluminum foil (for easy clean up). If you don't, then the fat will drip out onto the bottom of your oven and smoke like crazy or catch fire. If you are using a regular glass or ceramic pie dish then the cookie sheet isn't necessary.
  10. Bake the quiche at 425 F for 12-15 minutes and then reduce the temperature to 350 F and bake for a further 25-35 minutes. It is done when it is getting a little golden on top, starts to souffle around the perimeter and the center is set (not runny anymore).
  11. Let it sit 10-15 minutes before serving.
Adapted from Strawberries For Supper
Rosemary Farm http://www.rosemaryfarm.com/

Mini Mexican Wonton Quiche

Mini Mexican Wonton Quiches
Yields 18
These Mini Mexican Wonton Quiche are simple to make and perfect for breakfast, brunch, or as appetizers! Most of the prep can be done ahead so you can relax and enjoy your holidays.
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Prep Time
15 min
Cook Time
22 min
Total Time
37 min
Prep Time
15 min
Cook Time
22 min
Total Time
37 min
Ingredients
  1. ½ lb lean ground beef (about 2 cups once cooked)
  2. 1 teaspoon chili powder
  3. ¾ teaspoon cumin
  4. ½ teaspoon garlic powder
  5. ½ teaspoon salt
  6. ¼ teaspoon dried oregano
  7. ⅛ teaspoon paprika
  8. ½ cup finely diced red pepper
  9. 2 tablespoons green onion, chopped
  10. 36 wonton wrappers (about 3" in diameter)
  11. 5 large eggs
  12. ½ cup milk
  13. ¼ teaspoon salt
  14. 1 cup cheddar cheese, shredded
  15. 1 cup shredded lettuce, optional, for serving
  16. 1 cup finely diced tomatoes, optional, for serving
  17. 1 cup salsa, optional, for serving
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium pan over medium-high heat, cook ground beef, chili powder, cumin, garlic, salt, oregano and paprika for 2-3 minutes, stirring often. Add red pepper and cook another 4-5 minutes, until beef is browned and peppers are tender crisp. Remove from heat and stir in green onion.
  3. In a greased muffin pan (you will need 18 muffin cups), fit one wonton wrapper, and then fit another wonton wrapper directly on top of that one,staggering the edges if possible (so that they cover as much of the sides of the muffin cup as possible). Repeat until your 18 "crusts" are done.
  4. In each wonton crust, spoon about 1 tablespoon of beef mixture. Sprinkle with about 1 teaspoon of cheddar cheese.
  5. In a medium bowl, combine eggs, milk and salt and whisk until combined. Ladle over beef mixture in wontons, filling about ⅔ full (keep in mind that eggs puff as they bake!).
  6. Bake for 15-18 minutes, until eggs are set in the center of each quiche.
  7. Serve warm with shredded lettuce, chopped tomatoes, and your favorite salsa.
Notes
  1. *Make ahead: you can prep the beef mixture and store in the refrigerator up to 24-48 hours in advance. Then simply lay your wontons, mix up your eggs and build your quiche before baking!
Adapted from The Recipe Rebel
Adapted from The Recipe Rebel
Rosemary Farm http://www.rosemaryfarm.com/

Broccoli Quiche in Colorful Peppers

Broccoli Quiche in Colorful Peppers
Yields 4
Bring some color to the table with these easy to make stuffed peppers filled with egg, broccoli florets and Italian seasonings.
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Prep Time
15 min
Cook Time
1 hr 10 min
Total Time
1 hr 25 min
Prep Time
15 min
Cook Time
1 hr 10 min
Total Time
1 hr 25 min
Ingredients
  1. 4 medium red, yellow OR green bell peppers (4 oz. each)
  2. 1 cup frozen broccoli florets, defrosted
  3. 4 EGGS
  4. 1/2 cup milk
  5. 1/2 tsp. garlic powder
  6. 4 tsp. dried Italian seasoning
Instructions
  1. HEAT oven to 325°F. CUT about 1/2 inch off tops of peppers; remove seeds. PLACE peppers upright in custard cups; place cups in baking pan.
  2. SPOON 1/4 cup broccoli into each pepper. BEAT eggs, milk, garlic powder and Italian seasoning in medium bowl until blended. POUR evenly over broccoli.
  3. BAKE in center of 325°F oven until knife inserted near center comes out clean, 60 to 70 minutes. LET STAND 5 minutes.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm http://www.rosemaryfarm.com/

Cheese and Bacon Bread Bake Cake (Strata)

Cheese and Bacon Bread Bake Cake (Strata)
Serves 8
Strata, breakfast casserole, savoury french toast bake or bread pudding. It doesn't matter what you call this, it's totally delish and can be made ahead so it's great for feeding a crowd! It tastes like a cross between a quiche, french toast and an omelette.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 10 oz / 300g bacon, diced
  2. 6 eggs
  3. 1¼ cups milk (full or low fat)
  4. ¼ tsp salt (ordinary table sale) or ½ tsp sea salt flakes or kosher salt
  5. Black pepper
  6. 7 cups (lightly packed) baguette / french stick cut into 2 cm / 1 inch cubes (preferably slightly stale)
  7. 2 cups grated cheddar cheese (Note 1)
  8. Parsley, finely chopped (garnish - optional)
Instructions
  1. Heat a large non stick pan over high heat. (Use a bit of oil if not using non stick). Add all but 2 tbsp of bacon (reserve for topping) and cooked until lightly browned. Remove from the fry pan and drain on a paper towel.
  2. Whisk the eggs, milk, salt and pepper in a bowl.
  3. Place the bread in a large ziplock bag. Pour in the egg mixture, 1½ cups cheese and cooked bacon (reserve the uncooked bacon). Seal and massage the egg into the cubes. Set aside in the fridge for at least 30 minutes (until all the egg is soaked into the bread) or overnight.
  4. Preheat oven to 180C/350F.
  5. Spray a 21cm/8" springform cake tin (Note 2). Pour the bread mixture into the cake tin, pat down to compress and scatter with remaining uncooked bacon and remaining ½ cup cheese. Cover loosely with foil or with a pan lid.
  6. Bake for 25 minutes, then remove the lid and bake for a further 10 minutes until bubbly and golden on top.
  7. Allow to rest for 5 minutes before removing the springform and cutting into slices to serve. Garnish with parsley if using.
Notes
  1. You can substitute with any other flavoured melting cheese eg. tasty, gouda, Monterey Jack.
  2. If you don't want to make this in a springform pan, use a 10"/25cm square baking dish. Also, you can mix the bread and egg mixture straight into the baking dish instead of in a ziplock bag. The ziplock bag is used to prevent egg mixture from leaking from the springform pan while it is set aside.
Adapted from RecipeTin Eats
Adapted from RecipeTin Eats
Rosemary Farm http://www.rosemaryfarm.com/

Apple and Gouda Mini Frittatas

Apple and Gouda Mini Frittatas
Yields 12
Give the egg, apple, and cheese combo a go..you won't be disappointed!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 2 cups baby spinach
  2. 1 tsp. coconut oil
  3. 1 medium onion, diced
  4. 1 medium apple, diced
  5. 6 large eggs
  6. ⅓ cup 2% milk
  7. ½ cup Gouda cheese, shredded
  8. ½ tsp. salt
  9. ¼ tsp. ground pepper
Instructions
  1. Preheat oven to 350F and spray a muffin pan with nonstick spray. Set aside.
  2. Place spinach in a steamer set over boiling water, cover, and steam until just wilted, about 1 minute. Remove and pat dry with a paper towel to remove some of the excess moisture.
  3. Melt coconut oil in a small saucepan set over medium heat. When pan and oil are hot, add the diced onion and cook until soft and translucent, about 5 minutes. Transfer to a separate bowl and add the wilted spinach and diced apple. Stir well and set aside.
  4. In a medium-sized mixing bowl, whisk together eggs, milk, Gouda, salt, and pepper. Divide the spinach, onion, and apple mixture evenly among the muffin tins, and use a ladle to spoon the egg mixture over top, filling about ¾ of the way full.
  5. Bake for 15-20 minutes until eggs have set and edges begin to turn golden brown. Remove from oven and allow to cool for 5 minutes before removing from tins and serving.
Adapted from Running with Spoons
Rosemary Farm http://www.rosemaryfarm.com/

Sweet Potato Hash with Eggs

Sweet Potato Hash with Eggs
Serves 3
This simple sweet potato hash with asparagus, onions, and eggs will become a fast favorite. It’s suitable for large brunches or to enjoy as a weeknight dinner.
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Ingredients
  1. 2-3 tbsp extra virgin olive oil
  2. 1 small yellow onion
  3. 2 medium sweet potatoes
  4. 1/2 bunch of asparagus
  5. 3-4 eggs
  6. Salt and freshly ground pepper, to taste
  7. Fresh parsley, optional
Instructions
  1. Dice the onion. Peel and dice the sweet potatoes. Trim the ends off the asparagus and cut into 1-inch pieces.
  2. Heat one tablespoon of olive oil in a large skillet over medium-low heat. Add the onion, sprinkle with salt, and sauté for 5-6 minutes to slightly caramelize.
  3. Turn the heat up to medium and stir in the sweet potatoes. Add one more tablespoon of olive oil and sprinkle with salt and pepper. Cover and cook, stirring occasionally, for 7-8 minutes.
  4. Add the asparagus and cook, covered, for 4-5 minutes, stirring regularly. Add more olive oil if necessary. The asparagus should become barely fork-tender and the potatoes should start to soften.
  5. Make three or four small wells in the sweet potato mixture. Carefully crack the eggs into the wells and cover the skillet. Cook for an additional 5-6 minutes or until the egg whites are set, checking often. Serve immediately, topped with fresh parsley for garnish if desired.
Notes
  1. If you do not have asparagus, no problem–add more of the other ingredients, or use zucchini, or bell peppers.
  2. Want more protein? Add some crumbled sausage to the skillet. Or serve with a side of bacon.
Adapted from The District Table
Rosemary Farm http://www.rosemaryfarm.com/

Chicken Sausage Omelet with Greens and Cheese

Chicken Sausage Omelet with Greens and Cheese
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Ingredients
  1. 2 tablespoons unsalted butter, divided
  2. 4 large eggs, beaten to blend, divided
  3. Kosher salt, freshly ground pepper
  4. ⅓ cup Muenster cheese, shredded, divided
  5. 4 ounces loose chicken-apple sausage, cooked, divided
  6. ⅓ cup sautéed greens (such as spinach, kale, or Swiss chard), divided
Instructions
  1. Melt 1 Tbsp. butter in an 8" nonstick skillet over medium heat. Season eggs with salt and pepper.
  2. Add half of eggs to skillet. Cook eggs, stirring gently with a heatproof spatula, until eggs are lightly scrambled and almost cooked through, about 3 minutes. Spread eggs evenly to cover bottom of skillet.
  3. Top eggs with half of Muenster, sausage, and greens. Using spatula, fold over one-third of omelet. Roll omelet onto itself, then slide onto a plate. Repeat with remaining ingredients to make a second omelet.
Notes
  1. Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.
Adapted from Bon Appetit
Adapted from Bon Appetit
Rosemary Farm http://www.rosemaryfarm.com/

Onion and Arugula Frittata

Onion and Arugula Frittata
Serves 4
You may be tempted to eat this veggie-packed dish straight out of the pan…we won’t judge.
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Ingredients
  1. 1 tablespoon olive oil
  2. 2 medium sweet onions, thinly sliced
  3. Kosher salt
  4. Pinch of red pepper flakes
  5. 4 cups arugula
  6. 3 whole eggs
  7. 5 egg whites
  8. ⅓ cup skim milk
  9. ¼ cup goat cheese crumbles
Instructions
  1. Preheat the oven to 350°. Heat the olive oil in a medium oven-safe skillet over medium heat. Add the onions, reduce the heat to low and cook the onions until they’re golden brown and caramelized, 20 to 25 minutes.
  2. Season the onions to taste with salt and red pepper flakes. Add the arugula and cook until wilted, 1 to 2 minutes. Raise the heat to medium high.
  3. In a medium bowl, whisk the eggs, egg whites and milk to combine. Pour the mixture into the pan and let it cook for 2 to 3 minutes to set the base. Sprinkle the crumbled goat cheese on top of the egg mixture.
  4. Transfer the pan to the oven and bake until the frittata is set, 15 to 20 minutes. Let cool for 5 minutes before serving. The frittata can be served warm, at room temperature or chilled.
Adapted from Pure Wow
Adapted from Pure Wow
Rosemary Farm http://www.rosemaryfarm.com/

Mediterranean Omelette

Mediterranean Omelette
Omelette made with goodness of spinach, onions, olives and oregano packed in a flavoursome recipe.
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Ingredients
  1. 3 eggs
  2. 2 Tbsp olive oil
  3. 2 Tbsp white onions
  4. 1 Tbsp spinach, blanched with butter
  5. 1 Tbsp oregano
  6. 2 Tbsp olives
  7. Salt and pepper to taste
Instructions
  1. Gently whip the eggs and add salt and pepper.
  2. Heat oil in a pan and cook the whipped eggs.
  3. Take a fork and gently stir the eggs.
  4. Spread onions, spinach, olives and oregano on top and fold.
  5. Once done, fold it again and serve.
Adapted from NDTV Food
Adapted from NDTV Food
Rosemary Farm http://www.rosemaryfarm.com/

Quick and Easy Mason Jar Frittata

Quick and Easy Mason Jar Frittata
Serves 6
A tasty, new way to serve up breakfast.
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Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Ingredients
  1. 8 ounces turkey breakfast sausage (or pork if you prefer)
  2. 1 bunch kale, stemmed and roughly chopped
  3. 8 ounces fingerling potatoes, cut into small cubes
  4. 8 large eggs
  5. 1/4 cup milk
  6. 1 cup shredded sharp cheddar cheese
  7. Kosher salt and freshly cracked black pepper
  8. Nonstick cooking spray
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a large skillet, brown sausage and break it into crumbles. Toss in potatoes and cook until coated with oil. Stir in kale and cook until wilted. Season with salt and pepper and take off the heat.
  3. In medium bowl, lightly beat eggs. Season with salt and pepper. Whisk in milk and cheese. Set aside.
  4. Spray 6 small (8 ounce) mason jars with cooking spray. Divide the sausage mixture evenly between the jars. Top each jar with eggs, making sure to leave at least an inch of free space at the top of the jar. Place jars on a baking sheet covered in parchment (the eggs might bubble over a little while cooking.
  5. Bake at 375 degrees F for 25 to 30 minutes, or until eggs are set and top is golden brown. Let eggs rest for 5 minutes before serving. Serve warm or room temperature.*
Notes
  1. * If not serving right away, you can put the lid on the jar and refrigerate until ready to eat. Warm in a microwave, or in a water bath in a saucepan.
Adapted from Cooking.com
Adapted from Cooking.com
Rosemary Farm http://www.rosemaryfarm.com/