Today's post revolves around what, for years, was thought of as breakfast food. But eggs can be eaten any time of day.
Note: If you live near a farm - or on one - that gathers eggs from free-range, well-treated chickens, that is the absolute best, most humane way to get your eggs. Also, many grocery stores (at least where I live) sell eggs that are supposedly from free-range hens. Granted, they tend to be pricier than your factory-farmed eggs, but when they're raised right, you can feel better about eating eggs.
Also, many towns (again, at least where I live) will allow people to raise several chickens for their own egg consumption. I have several friends who do this. While not everyone can do this, it can be an option.
Here are today's six egg recipes to help you through the day, including two frittata recipes and four quiche recipes. (Check out my favorite, Broccoli and Cheese Crustless Quiche, as well as the Tomato Frittata. Yum!) Enjoy!
VEGETABLE FRITTATA
This comes from the infamous long-since-forgotten emailing list.
Ingredients
Mixture of green peppers, red peppers, yellow peppers, onion, mushrooms, broccoli, squash (about 2-3 cups total)
Olive oil
5-6 eggs
Milk
About 1/2 cup grated cheese (Cheddar, Swiss or Parmesan)
Salt and freshly-ground pepper to taste
Parsley sprigs for garnish
Directions
Preheat oven to 350 degrees F.
Gently saute the vegetables in a 9- or 10-inch oven-proof skillet in the olive oil until just soft.
Mix eggs with a little milk, then pour over and around the vegetables. Sprinkle cheese over the top.
Cook over medium heat enough to set the eggs, then place in the oven to finish the cooking. Bake until the top of the frittata is no longer runny. Garnish and serve.
TOMATO FRITTATA
This also comes from the infamous long-since-forgotten emailing list. Serves 4.
Ingredients
2 tablespoons olive oil
2 medium onions, thinly sliced
1 (15 ounce) can of Italian tomatoes, drained and coarsely chopped
6 eggs, beaten
Salt and freshly-ground pepper, to taste
3 tablespoons freshly-grated Parmesan cheese
1/2 cup roughly chopped fresh basil
Directions
Heat the olive oil in a large, heavy skillet over moderate heat and sauté the onions for 8 to 10 minutes, until golden but not brown. Add the tomatoes and cook an additional 5 minutes, stirring frequently.
Combine the eggs, salt, pepper, Parmesan cheese, and basil in a mixing bowl. Turn the heat down to the lowest setting and add the egg mixture to the pan, stirring a little to combine the onions and tomatoes. Cook uncovered for about 15 minutes, until the eggs have set and only the top surface is still runny.
Place the skillet under a preheated broiler and cook for 1 or 2 minutes, just until the eggs on the surface have set. Properly cooked, the frittata should not be brown on the top or bottom.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
Years ago, I found this in an issue of Vegetarian Times (if I remember, it was the May 2005 issue). My better-half wasn’t a vegetarian, but I fixed this anyway, and he was instantly hooked. I ended up fixing this at least every other week, and ended up scrambling the left-over egg yolks for our aging Cocker Spaniel, Osha.
(For the record, Osha knew that when she saw the quiche dish come out of the cupboard, she was in for a scrambled egg yolk treat and would sit in the doorway, almost quivering in anticipation.)
This recipe starts off, “Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread.”
I have yet to make this using broccoli, opting for making it with fresh spinach, instead. Very yummy!
Makes 6 servings, and can be found online at https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche.
Ingredients
2 tsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
5 cups broccoli florets
1 1/4 cups 1% milk
1 cup shredded reduced-fat Swiss cheese
2 tsp. Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 Tbs. grated fresh Parmesan cheese
Preparation
Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.
Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Information: Calories: 160; Carbohydrate Content: 8 g; Cholesterol Content: 85 mg; Fat Content: 9 g; Fiber Content: 2 g; Protein Content: 14 g; Saturated Fat Content: 4 g; Sodium Content: 370 mg; Sugar Content: 3 g
BEET-TOP CRUSTLESS QUICHE
This is from the Vegetarian Times website (May 5, 2008), and begins, “Edible beet tops are the free prize that comes with the colorful root vegetable. This entrée calls for about the amount of greens you’d get from a one-pound bunch of beets, but it can also be made with spinach, Swiss chard, or other leafy greens.”
Makes 6 servings and can be viewed online at https://www.vegetariantimes.com/recipes/beet-top-crustless-quiche.
Ingredients
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 cloves garlic, minced (2 tsp.)
4 cups beet greens, stems trimmed and coarsely chopped
3 large eggs
1/2 cup all-purpose flour
1/2 tsp. baking powder
1 1/2 cups low-fat milk
1/4 cup grated Parmesan cheese
Preparation
Heat oil in pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until softened. Stir in garlic, and cook 30 seconds, or until fragrant. Add beet greens and 1/2 cup water. Reduce heat to medium-low, cover, and cook 7 to 10 minutes, or until beet greens are tender. Season with salt and pepper. Cool 10 minutes.
Meanwhile, preheat oven to 350°F. Coat 9- x 9-inch baking pan or 8-inch glass pie dish with cooking spray. Whisk eggs in large bowl 1 minute, or until frothy. Whisk in flour and baking powder until no lumps remain. Whisk in milk, and season with salt and pepper. Stir Parmesan cheese and beet green mixture into egg mixture. Spread in prepared pan. Bake 50 to 60 minutes, or until browned and puffy on top.
Nutrition Information: Calories: 152; Carbohydrate Content: 15 g; Cholesterol Content: 112 mg; Fat Content: 6.5 g; Fiber Content: 1 g; Protein Content: 8 g; Saturated Fat Content: 2 g; Sodium Content: 448 mg; Sugar Content: 5 g
MINI CHEDDAR QUICHE BITES
This is from FamilyTime, and begins, “These simple, mini quiche bites are easy to make ahead and then reheat in the microwave. Perfect for kids, breakfasts on-the-go, parties, pot-lucks and more.”
Makes 24 mini-quiches; Prep Time: 10 minutes; Cook Time: 12 to 15 minutes
To view this online, click here.
Ingredients
1/4 cup panko or regular breadcrumbs
4 large eggs
1/3 cup half-and-half
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/4 cups shredded Cheddar cheese
Directions
Preheat the oven to 350° F. Generously spray 24 mini-muffin cups with flavorless cooking spray.
Lightly pat 1/2 to 1 teaspoon of crumbs in the bottom of each muffin cup. Tap the muffin pan to insure the crumbs lightly coat the sides.
In a mixing bowl, whisk together the eggs, half-and-half, salt and pepper until blended. Add the cheese and mix well. Spoon evenly into the muffin cups. Each cup will take about 1 tablespoon.
Bake for 12 to 15 minutes or just until set. Let the muffin pans cool on wire racks for about 5 minutes. Loosen the quiches from the sides of the muffin cups with a thin knife and remove them. Serve warm.
CRUSTLESS SOUTHWESTERN MINI-QUICHES
This is from the Vegetarian Times website (January 6, 2007), and begins, “Frozen hash browns act as a crust for these spicy entrées that can also be made in individual pie dishes for a more quiche-like appearance. Serve with prepared salsa and slices of avocado.”
6 servingsView this online at https://www.vegetariantimes.com/recipes/crustless-southwestern-mini-quiches.
Ingredients
6 large eggs
1 tsp. salt
1 1/2 cups frozen shredded hash brown potatoes, thawed
1/2 medium red bell pepper, diced (about 1/2 cup)
1/2 cup fresh or frozen corn kernels, thawed if frozen
2 green onions (white and green parts), thinly sliced (about 1/4 cup)
2 Tbs. chopped cilantro
3/4 cup shredded reduced-fat Cheddar cheese
1/2 cup low-fat milk
2 chipotle chiles in adobo sauce, drained, rinsed and minced, 2 tsp. sauce reserved
Preparation
Preheat oven to 375°F. Coat 6 6-oz. ramekins with cooking spray, and place on baking sheet. Whisk together 1 egg and 1/4 tsp. salt in medium bowl. Stir in shredded hash brown potatoes. Divide potato mixture evenly among prepared ramekins, pressing down to form crust. Bake 15 minutes, or until lightly browned.
Sprinkle each ramekin with bell pepper, corn, green onions and cilantro. Top with cheese.
Whisk together remaining eggs, milk, 3/4 tsp. salt, chiles and adobo sauce in medium bowl. Pour mixture over vegetables in ramekins. Bake 20 to 25 minutes, or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Information: Calories: 156; Carbohydrate Content: 9 g; Cholesterol Content: 223 mg; Fat Content: 8 g; Fiber Content: 1 g; Protein Content: 12 g; Saturated Fat Content: 3 g; Sodium Content: 602 mg; Sugar Content: 2 g
