Anytime Fritatta

In keeping with breakfast recipes (see last weeks delicious 'big pancake')... I introduce you to Martha Stewart's Anytime Fritatta.

(noticing the cayenne sprinkled on top? whoops! forgot to add it. tasted fine on top, i thought)

Big pancake wasn't your thing last week? Too sweet? (if you answered 'yes' to that, I can't help you) No matter, this is EVERYONE'S thing. Unless you're vegan.

This is easy, it's quick (prep your potatoes the night before) and it's delicious. Great meal for guests, or to keep all to yourselves on a lovely Sunday morning. (Mmm, monday morning leftovers!)

Anytime Fritatta
from Martha Stewart Living

Serves 8

1/2 teaspoon extra-virgin olive oil
1 cup water
4 leeks (about 1 pound), white and pale-green parts only, rinsed well and sliced into 1/4-inch-thick rounds
2 garlic cloves, thinly sliced
1 pound Yukon gold potatoes, peeled and cut into 1/2-inch cubes
Coarse salt
8 large eggs plus 2 large egg whites
1/4 teaspoon cayenne pepper
3/4 cup part-skim ricotta cheese, drained
1/3 cup finely grated Parmesan cheese

Preheat oven to 375 degrees.

Brush a 9-inch square baking dish with oil. Bring water to a simmer in a medium skillet over high heat. Add leeks, garlic, and potatoes; season with 1/2 teaspoon salt. Reduce heat to medium-low, and cook, covered, until potatoes are just tender, 8 to 10 minutes. Let cool.

Whisk together eggs, whites, 1/2 teaspoon salt, and the cayenne. Fold in potato mixture and ricotta. Mix in 1/4 cup Parmesan cheese. Pour mixture into dish, and sprinkle with remaining Parmesan. Bake until edges are set, about 12 minutes. Reduce oven temperature to 325 degrees, and bake until set and a knife inserted into the center comes out clean, 20 to 25 minutes.

Let cool for 10 minutes. Cut into 8 squares.

Guten appetit!

Mushroom Quiche

I love the holidays and I love traditions. When we lived in Germany, people always asked if we were homesick, especially during the holidays. I wasn't. I could tell you with utter happiness what my family would be doing on Christmas day, exactly what they would be doing, in order, hour by hour. It's the same, every year.

I'm so excited to be back and to share family, our traditions and the holidays with our Chef's Helper. His first Christmas! We've wrapped a couple of presents for him, and a couple of books he already owned. I think I'm going to wrap a couple extra empty boxes, as I hear kids at this age just love to unwrap. The present thing wont really be understood by him.

While we won't be celebrating with Tim's family, we will be thinking of them and sharing some of their family traditions. Every Christmas, for breakfast, Tim's mom made quiche (amongst other foods). I love, love, love quiche. I made this quiche for last years festivities (recognize the German kitchen in the background?), and have since made it at least 10 times. It's a solid recipe. Plus, I find most people like mushrooms. Not so with spinach or meat.

As I don't own pie weights, I improvised... dried beans create the same effect, and then I store those used beans in a ziploc for the next pie crust need. You can reuse them for... years?

I hope you are enjoying the holidays, surrounded by loved ones. And I hope you are feasting in delicious traditions.

Happy, happy days to you!

Mushroom Quiche
from Simply Recipes

1 recipe pie dough
2 tablespoons olive oil
2 medium shallots, thinly sliced
1 pound assorted mushrooms, quartered or sliced
Salt and freshly ground pepper
1/2 cup milk
1/2 cup heavy cream
3 large eggs
Pinch nutmeg
6 ounces Gruyere cheese, grated (1 1/2 cups) - I used emmentaler/swiss

On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 10-by-1 1/2-inch round tart pan (with or without a removable bottom)(Note from Laura: I used a 9 inch pie plate, worked fine), pressing dough into corners. Transfer to freezer to chill for 30 minutes.

Preheat oven to 350°.

Line pastry with parchment paper, wax paper, or aluminum foil, pressing into the corners and edges. Fill at least two-thirds with baking weights - dried beans, rice, or aluminum pie weights. Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove parchment paper and weights. Poke the bottom of the pie pan with the tongs of a fork and return to oven and bake an additional 10 minutes or until lightly golden. (Fork holes are for any air to escape.) Transfer to a wire rack to cool while making filling.

Heat oil in a large nonstick skillet over medium high heat. Add shallots, and cook, stirring, until translucent but not brown, about 1 minute. Add mushrooms, and season with salt and pepper. Cook, stirring frequently, until mushrooms first release their liquid and then liquid evaporates and mushrooms are dark golden brown, 8 to 10 minutes.

Place tart pan on a baking sheet to catch any run-off there might be (especially if you are using a pan with a removable bottom.) Sprinkle half the cheese evenly over the bottom of the crust. Spread mushrooms over the cheese and then top with remaining cheese. In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper. Pour over cheese. Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10 minutes before slicing.

Serves 6-8.

Can't get enough quiche? Try these:
- Crustless Broccoli and Cheese Quiche
- Asparagus and Mushroom Quiche with Brown Rice Crust, from Fatfree Vegan Kitchen
- Spinach and Feta Quiche, from A Veggie Venture
- Zucchini and Tomato Quiche, from Chez Megane

Guten appetit!

Eggs in the Hole

This was one of my husband's favorite breakfasts growing up. Eggs in the hole... Simple. Fun. I like it.

Since we've been eating a lot of eggbeaters recently (I first tasted them while we stayed at Tim's mom's house, as that's all they eat these days), I made this on a day I was craving real eggs. Eggbeaters, if you haven't tried them, are very healthy (Tim's mom has high cholesterol), super fast (no cracking of shells, beating, etc) and taste great. I was a non-believer before, but I'm hooked now.

I can't say that I have a recipe for this dish... but I'll try to write one up. My only advice is not to make your hold too small. Otherwise, the egg wont fit and it spills out everywhere. No longer would you have eggs in the 'hole', you'd have eggs 'all over'. And that's no fun for the kids. Or you (we, big kids, like fun too).


Hope you enjoy!

Eggs in the Hole
from June

2 slices of whole wheat bread (we're trying to be healthy, remember!)
2 free-range, large eggs
Margarine (or butter, cause butter is not where I skimp to be healthy)
Salt & Pepper, to taste


Cut 1 large hold in the middle of each bread slice.

Heat a large non-stick skillet on medium, and add a dollop of margarine/butter (If you're using a non-stick pan, the butter is just for flavor. Although, my non-stick pans never seem to be TRULY non-stick, so I always grease 'em up).

Crack each egg into a ramekin and set aside.

Once the butter has melted, place 1 (or 2 if they fit) bread slice in the pan. Pour an egg into the hole.

At this point, your method may vary based on how you like your eggs cooked. Tim's mom likes runny yokes, where I like mine cooked all the way through. If you like your yokes cooked through, poke them so they break. If you like runny yokes, don't poke them.

Let the eggs cook on the first side until the majority of the white is opaque and cooked. You can also salt and pepper the egg at this point.

Flip the bread and egg, and cook on the other side, until the egg is fully cooked to your desire and the bread is browned (approx. 3 minutes).

Guten appetit!

Potato Pie with Leeks and Feta

Are you seeing a theme here? I'm into leeks. Big time! They may be my new favorite vegetable. Nah, that's a false statement. Nothing can usurp the avocado.

But back to the recipe... I originally found this dish because I had some leftover feta to use. When I read this recipe, I realized I also had a forgotten leek in the fridge to use. Oh, how I love it when the stars align. The only thing I needed from the store for this recipe were the potatoes.


Know what else this recipe is good for... satisfying picky side dish eaters. Namely, my dad. Ahem, and me. Guess we know where I got it from! Every vegetable or side dish I liked, he seemed to dislike... zucchinis (actually, all squash), peas, fresh green beans (canned were OK, yuck), salad was OK if it had ranch dressing (I don't buy/eat ranch), and the list goes on. But this recipe, we both agreed was a winner! My dad even had seconds. Yay.

I'm telling you, there's something addictive about leeks. I hope you try this one. It's not only great for cleaning up a few odds and ends from your fridge, but it gives a pretty good bang in the presentation department for the limited effort you will put in.

Potato Pie with Leeks and Feta
from Cafe Chocolada

For the dough:
1 medium sized potato
1 cup flour
5 tbsp margarine, melted and cooled a bit
2 tsp baking powder
½ smaller leek, chopped up (optional)
½ tsp Salt
¼ tsp black pepper

For the filling:
5-6 medium sized potatoes
½ leek chopped up
½ cup sour cream
3 eggs
½ cup crumbled feta cheese, or cubed
Pinch of salt


First wash, and cook potatoes with their skin. Peel, and mash one immediately, and let the rest (for the filling) cool down.

Preheat oven to 390 F.

In a bowl with mashed potato, add margarine, flour, baking powder, salt, and pepper, and knead with hands to get a smooth dough. Add half of chopped up leek (I left this out and was great), knead it in, then transfer the dough to a medium sized spring form pan, spread it around to cover pan bottom with it.

Peel and slice the remaining potatoes, or chop them up, and place them on top of the dough, along with half of chopped up leek. Sprinkle with some salt (you be the judge as to how much), and pepper.

Mix eggs with sour cream, add a pinch of salt, and feta cheese. Pour this over the potatoes, and place the pie in the oven. Bake for about 40 minutes, depending on the oven. Cool a little, then remove the spring form, and serve. Best if eaten right away, as most potato dishes.

Guten appetit!

Breakfast Egg Sandwich with Avocado and Chipotle Mayo

I'm in love with Susan, aka Food Blogga. Have you ever seen or read her blog? If not, please do.

Not only is Susan inventive with her own food creations, her parents are italian, and she shares some really great traditional family dishes. Her posts are fun, interesting, not too long and I've bookmarked over half of her recipes to try. They're everyday, delicious foods - right up my alley!

Here she is again, combining some of my favorite foods: english muffins, eggs and avocado. Not to mention, giving this sandwich a mexican twist. Oh Susan, I really, really do love you. Not like I love my husband or son, but in another friendly, admiration filled way.

I tried this breakfast egg sandwich this weekend, and it's nothing short of divine. I had to make a couple substitutions, the most critical being the chipotle sauce. I thought I had a chipotle chili in adobo sauce can in my pantry, but hadn't checked for sure. Always a mistake. So for a substitute, I used 1 teaspoon dry taco seasoning mix, and it worked great! I love the smoky chipotle chili flavor though, and intend to re-try this recipe soon using the chili sauce. Also to note though, that chipotle chili in adobo sauce is *quite* spicy. If you are not a fan of heat, or never tried the adobo sauce before, use 1/2 teaspoon to start and taste it before making the sandwich (you can always add more).

Served with a side of sliced pear
My basic fried egg sandwich is like 'old faithful', but this is my new egg sandwich with pizazz. There's a time and a place for both of them in my life.

Thank you, Susan, for sharing with us such delicious recipes!

Breakfast Egg Sandwich with Avocado and Chipotle Mayo
from Food Blogga


1 multi-grain or whole wheat English muffin
3 egg whites (I used 5 egg whites for 2 sandwiches, and it was plenty. Using the yolks is OK too)
a dab of olive or canola oil
about 1 teaspoon soy mayo mixed with 1 teaspoon chipotle adobo sauce (dont use the chilis, just the sauce)
1/4 of an avocado, sprinkled with lime juice (lime juice is optional)
1 ounce cheddar cheese (I used emmentaler)


Toast the English muffin. Mix the soy mayo and chipotle chili and set aside. Slice the avocado and sprinkle with lime juice to prevent it from oxidizing, or turning brown; set aside.

Rub a dab of olive or canola oil over the surface of a small non-stick skillet over medium heat Add egg whites and cook 2 minutes, or until slightly puffed; fold in half and cook 1 minute, or until lightly browned; flip, add the cheddar cheese, and cook 1 minute more (or until your preferred doneness).

Spread the chipotle mayo on the toasted English muffins. Add the eggs with melted cheese and avocado slices.

Plenty more egg sandwiches to try:
- Jamaican Fried Egg Sandwich, from Asparagus Thin
- Egg, Mayonnaise and Cress Sandwich, from Greedy Gourmet
- Focaccia Egg Sandwich, from Baking Cottage
- Open-face Balsamic Egg Sandwich, from Yum Sugar

Guten appetit!

Fried Egg Sandwiches

This post is for my dad. Fried egg sandwiches are for my dad? Yup.

When I was growing up, my dad had some definite food favorites. In no particular order: sizzle burgers (hamburgers with worcestershire sauce), lawry's spaghetti sauce, avocado sandwiches (I am definitely my father's daughter on this one), and fried egg sandwiches. He also used to butter his bread for sandwiches he took to work, so the jelly or mayo wouldn't get the bread soggy before lunch.

I think it's funny what we remember and know about our parents, or family members in general. We know so many of the little things, the little things that make them tick. What they like, what they don't like. I love knowing these silly or small things about my dad, and thinking about him when I'm making a food that I crave. A food I crave, all because he introduced me to it and it's one of his favorites too.


Happy father's day, to a wonderful dad. I love you, and am a very lucky fried-egg-sandwich-eating girl.

Dad's fried egg sandwich:

1 egg complete
1 egg white
1 tablespoon butter
1 piece of bread
Salt & pepper to taste


Heat a frying pan on med-high, add 3/4 of the butter. When the butter has melted and started to 'pop', add the egg. Break the yoke (you can leave whole if you prefer, but makes for a bit of a messier sandwich).

Put bread in toaster.

Fry the eggs approx. 3 minutes, until the majority of the egg white looks cooked (opaque white). I also like my eggs well cooked, with slightly golden brown spots. Add salt & pepper.

Flip to cook the other side. The second side requires less cook time, perhaps 1-2 minutes.

Butter the bread, and assemble the sandwich with egg.

Makes 1 sandwich.

Bonus, this is the easiest lunch and soooo delicious. Will curb any protein craving you are having.

Guten appetit!

Eggs, eggs, eggs and a mighty good sandwich

I'm predicting there will be a surplus of colored, hard boiled eggs in everyone's fridge this week. Am I right?

You know who you are: parents with eager, bunny loving, egg hunting kids, or the oh-so-cute adult who still dye's eggs as a centerpiece (or even better, to use as seat assignments) for the fabulous dinner you're hosting for your dearest friends. P.S. I want to be you!

Us? Well, I did make blueberry muffins for breakfast. But otherwise, we were an easter bunny, dyed-egg free household and spent the day watching Rocky (the original), spinning and playing on the internet. Basically being lazy goofs. Sometimes, those are the best Sundays!

However, we always have hard boiled eggs in the fridge. While eggs have had a bad rap for cholesterol over the years, most of those studies have been overturned. Eggs are a great source of protein and a yummy, quick snack (peel, and sprinkle with a little pepper- mmm). However, we do discard the yoke when eating hard boiled eggs. Unless... unless, using the eggs for egg salad sandwiches.

Which brings me to today's post: egg salad sandwiches. Egg salad sandwiches are so overlooked, but oh so delicious. Everytime I have one, I wonder why I don't make them more often. I'm thinking of deviating from my tried and true sandwich, to make a curried version later this week (stay tuned for how it turns out!).

I feel a bit silly giving a recipe for something so easy, but hey- we all have different ways to make egg salad. So why not share?


Basic egg salad sandwich:

3 hard boiled eggs (discard 1 yoke)
2.5 tablespoons mayonnaise
1 teaspoon fresh ground pepper
4 slices whole wheat bread
Leafy lettuce, rinsed and dried (I like romaine leaves)

Peal and mash eggs with a fork. Add Mayonnaise, and mix well.
* The amount of mayo used is based on personal preference. I add a little mayo to my bread, so I don't like to overdo it in the egg mix. Most importantly, start with a small amount and add from there. You can always add more, but you cant take it out once you've added TOO much.

Add pepper to the eggs and mix well. Store in fridge up to 1 day ahead. I typically like to make the egg salad at least an hour or two before, as I think it tastes better having blended the flavors for a while and when it's chilled. Yum.

Spread a thin layer of mayo on your 4 bread slices (if desired), next divide the egg salad and spread evenly onto 2 of your bread slices. Lastly add lettuce, and close up the sandwiches! Makes 2 sandwiches. Double the recipe if you want leftover egg salad for tomorrow's lunch.

As I previously mentioned, there are A LOT of variations on egg salad (adding green onions, watercress for a 'crunch', celery, etc). I like it in it's simplest form (because it's easy), but also, it tastes great! Sometimes when you overdo a recipe, you lose the simple greatness. This recipe can't be anymore simple or great, in my opinion.

Guten appetit!

Crustless Broccoli Quiche

Eggs: there's something about them I crave on occasion. Oh yeah, protein.

I believe your body will tell you which nutrients you are missing in your diet, causing cravings. As a vegetarian, you have to be more conscious of where to get the necessary vitamins and minerals needed in order to fulfill those cravings in a healthy way.

In very loose support of my theory, a friend told me a couple days ago about a new study that linked artificial sweeteners with weight gain. Apparently, by focusing your diet primarily on 0 calorie foods/drinks with artificial sweeteners (being a diet coke-aholic, I was all ears to these new findings), you are depraving your body of the natural level of sugar it's looking for, and therefore you end up craving and seeking sugar in other areas of your diet. In the end, you could gain more weight by trying to avoid a few sugar calories vs. allowing yourself a moderated amount of natural sugar. Whether it's true or not (based on extreme situations, or how close you believe we are related to rats), I know I get certain food cravings due to my vegetarian diet choice. Not so much sugar, as I use 3 cubes in my tea each morning! (and I have 2 cups of tea) But that's my scientific story, and I'm sticking to it.

Enough chatter! Where's the recipe??

In honor of my recent egg/protein craving, I made a super easy and delicious quiche. If the ease and tastiness guarantee aren't enough incentive for you to grab some eggs and start cutting up broccoli, here are a couple other reasons:
* Nixing the crust certainly helps with prep, but also with the calories.
* Who knew broccoli was packed full of Vitamin C?! Hooray for broccoli!

Crustless Broccoli & Cheese Quiche (modified slightly from cookinglight)

2 teaspoons olive oil
1/2 cup vertically sliced onion
1 garlic clove, minced
2-3 cups broccoli florets
Cooking spray
1 1/4 cups 1% low-fat milk
1 cup (4 ounces) shredded reduced-fat Swiss cheese (I use a mixed pre-shredded cheese bag)
2 tablespoons chopped fresh parsley
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
4 large egg whites, lightly beaten
3 large eggs, lightly beaten
1 tablespoon grated fresh Parmesan cheese

1. Preheat oven to 350.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 1 1/2 minutes. Add broccoli; saute 1 minute (be careful not to overcook, just saute). Spread broccoli mixture into a 9-inch pie plate coated with cooking spray.
3. Combine milk and next 8 ingredients (milk through eggs) in a large bowl. Pour milk mixture over broccoli mixture; sprinkle with Parmesan.
4. Bake at 350 for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes.
5. Serve with toast or a side salad.


In addition to an easy weeknight meal, this quiche would be a nice brunch or potluck dish.

This hausfrau loves a good quiche! Guten appetit.