Hi, I’m Katie, and I neglect my blog.
Sorry for being gone for so long. Life has been busy here! My sister just had a baby, we spent a weekend in New Harmony for a weekend, I turned 30, and many other activities packed our schedule too. I have been snapping pictures of food though, and I hope to get them posted here soon. I will apologize to some who prefer recipes to reviews (ahem – SUZANNE!) – I haven’t been cooking much lately because we’ve been gone so much. Most times I have cooked, I’ve been too preoccupied to take photos. It’s a character flaw or something – I’m sorry!
Today though, I do have a recipe for you. I don’t really have a name for it, so I’m calling it no-name egg stuff. Sounds appetizing, right? We have been to busy to go to the grocery lately, so this morning I was a little stumped about what to make for breakfast. This is what ended up happening, and sometimes accidents are wonderful, tasty things!
Since it only occurred to me as the dish was baking that it might be really tasty, I didn’t take any pictures of the preparation. It really wasn’t anything spectacular though, so I’m sure your imagination will suffice. Also, my kitchen is on the dirty side of clean, and I would prefer the gunk on my countertops not sneak into the pics.
Here’s what I used:
4 whole eggs, plus 4 egg whites
1/2 c. milk (I used 2%, but if I had whole on hand, I would have used it instead)
1 t. Penzey’s Fox Point Seasoning
1/2 t. salt (I use kosher)
1/2 t. pepper (freshly ground thankyouverymuch)
2 c. broccoli florets (I had frozen, but fresh would be better!)
1/2 c. carrots (I had matchsticks, but use what you want – just not whole!)
1 T. onions (I didn’t have fresh, so I re-hydrated dried minced onions)
1 1/2 c. shredded romano cheese (Parmesean would be great too)
1 whole tomato (straight from the garden!)
1 T. extra virgin olive oil (vegetable/canola oil would probably work too)
Preheat oven to 375. In an iron skillet, heat oil over medium-high heat. When oil is hot (shimmery), put broccoli, carrots and onions in the skillet to pre-cook, stirring a bit here and there. Beat eggs, milk, salt, pepper and Fox Point together in a bowl. When veggies are at al dente (still a little crunchy, but starting to cook through), pour egg mixture over the top. Sprinkle a little of the shredded cheese over the concoction (about 1/4 c.). Slice the tomato into 5 or 6 slices, and place on top. Sprinkle a little more cheese (about 1/4 c. again) on top of the tomatoes, and place in the oven to bake. When the eggs are cooked (shake the pan – if the mixture jiggles, keep it in the oven for a few more minutes. This took about 25 minutes in my oven. No jiggling!), pull the skillet out and turn the oven to broiler (I love the broiler). Top the eggs with the remaining cheese, and place under the broiler until the cheese is melted and a little brown. (I think I should have let this go a little longer to get more brown. I was hungry though!)
Let it cool for just a minute, slice and serve!
I don’t know what you would call this. Frittata? Casserole? Whatever it is, it was delicious!
Some variations I will try in the future:
- Add some panko bread crumbs to the last bit of cheese on top of the eggs to add some crunch and texture
- Change the veggies – I see spinach, crimini mushrooms and roasted red peppers in my immediate future
- If I had some grilled chicken or sausage left over, I would chop that up and toss it in too
I love breakfast so much…who’s with me???