Roasted Vegetable Frittata

We love quiche in our house, but haven’t really tried a frittata before.  I’m glad I finally decided to try.

This recipe is from Food Network Magazine, September 2012.

Substitution made, noted below.

frittata 1

Roasted Vegetable Frittata

1 small zucchini, 1 inch sliced
1 red bell pepper, seeded and 1 1/2 inched diced
1 yellow bell pepper, seeded and 1 1/2 inch diced
1 red onion, 1 1/2 inch diced
1/3 c good olive oil
Kosher salt and fresh ground black pepper
2 tsp minced garlic (2 cloves)
12 extra-large eggs – I used 14 large eggs
1 c half-and-half
1/4 c freshly grated parmesan cheese
1 tblsp unsalted butter
1/3 c chopped scallions, white and green parts (3 scallions)
1/2 c grated gruyere cheese

Preheat the oven to 425 degrees.

Place the zucchini, peppers and onion on a sheet pan.  Drizzle with the olive oil, sprinkle with  1 1/2 tsp salt and 1/2 tsp pepper and toss well.  Bake for 15 minutes.  Add the garlic, toss again and bake for another 15 minutes.  Remove from the oven and turn the oven to 350 degrees.

frittata 2

Meanwhile, in a large bowl, whisk together the eggs, half-and-half, parmesan, 1 tsp salt and 1/2 tsp pepper.

In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over med-low heat for 1 minute.  Add the roasted vegetables to the pan and toss with the scallions.  Pour the egg mixture over the vegetables and cook for 2 minutes over med-low heat without stirring.  Transfer the pan to the oven and bake the frittata for 2- to 30 minutes, until puffed and set in the middle.  Sprinkle with the gruyere and bake for another 3 minutes, until the cheese is just melted.  Cut into 6 or 8 wedges and serve hot.

frittata 3

cartoon-strawberry-9This puffed up and was beautiful.  The changes I make next time?  Less oil on the veggies.  1/4 c or less would be fine.  Stir the veggies and the eggs when added to the pan.  Since I didn’t do this, the veggies all stayed at the bottom like a vegetable crust; which isn’t bad, but it didn’t match the picture.  Another great recipe for a special Saturday breakfast!

Oatmeal Brunch Casserole

Breakfast for dinner.  It creates time around the table, eating slowly, talking long with lots of laughter thrown in and enjoying tastes of hearty oatmeal, fluffy eggs and spicy sausage.

This recipe is from Better Homes & Gardens Biggest Book of Diabetic Recipes.

Substitutions made, noted below.

oatmeal casserole 1

Oatmeal Brunch Casserole

Cooking Spray
2 c fat-free milk – I used 2%
1 tblsp butter or margarine
1 c regular rolled oats
1 c chopped apple or pear – I used a peach
1/3 c dried tart cherries or golden raisins – I used dried blueberries
1/4 c coarsley chopped walnuts, toasted – I used pecans
1/2 tsp vanilla
1/4 tsp salt
1 tblsp packed brown sugar
Milk (optional)

Lightly coat a 1.5 quart casserole (I used an 8-inch square baking dish) with nonstick cooking spray; set aside.  In a medium saucepan bring the 2 c milk and butter to boiling.  Slowly stir in oats.  Stir in fruit, nuts, vanilla and salt.  Cook and stir until bubbly.  Cook and stir for 2 minutes more.  Pour into the prepared casserole.

Bake in a 350 degree oven for 10 minutes.  Sprinkle with brown sugar.  Bake about 5 minutes more or until bubbly around the edge.  Cook slightly.  If desired, serve the warm oatmeal with additional milk.

oatmeal casserole 2

cartoon-strawberry-9Somehow I totally missed the part about adding the brown sugar and baking another 5 minutes.  It was great anyway, the sugar would have just made it a little better.  This is a great and quick casserole to throw together with some fresh and dried fruit.  This would be great with apples and cranberries in the fall.

Cinnamon Raisin French Toast

My last post told you about the wonderful Cinnamon Raisin Bread from “The Bread Bakers Apprentice”.  The day after it was baked, husband and I were talking about how good it might be as french toast.  It happened that same night as our dessert.

cinnamon raisin french toast 2

Cinnamon Raisin French Toast

2 eggs
1/2 c milk or heavy cream (or a combo of both)
2 tsp cinnamon sugar
1 tsp vanilla (I’m usually heavy handed when pouring vanilla)
pinch of salt

Combine all ingredients, whisking to incorporate well.

Cut two thick (1 inch) slices of the cinnamon raisin bread and place in a shallow baking dish.

Pour egg mixture over the bread.  Refrigerate and let soak for 1 hour, turning after a half hour to be sure bread is soaked through.

Heat skillet on med-high heat, melting 1 tblsp of butter.

Cook till both sides are golden brown and serve with powdered sugar and maple syrup.  Or a scoop of vanilla ice cream if you’re so inclined…

cinnamon raisin french toast 3

Cinnamon Baked French Toast

Oh the second week of February.  Valentines Day and husbands birthday, all within two days of each other.

This year we weren’t going to be together for dinner on Valentines, so I wanted to make a special breakfast to share before he went off to work.  After some searching on The Pioneer Woman Cooks, I knew this is was the perfect dish for our special breakfast.

Click HERE for a link to the recipe.

No substitutions were made.

french toast collage 1

Cinnamon Baked French Toast

French Toast
1 loaf crusty sourdough or french breach
8 whole eggs
2 c milk
1/2 c whipping cream
3/4 c sugar
2 tblsp vanilla

Topping
1/2 c all-purpose flour
1/2 c firmly packed brown sugar
1 tsp cinnamon
1/4 tsp salt
1 stick cold butter, cut into pieces
fresh fruit (optional)

Grease a 9×13 pan with butter.  Tear bread into chunks and evenly distribute in the pan.

Mix together, eggs, milk, whipping cream, sugar and vanilla.  Pour evenly over bread.  Cover tightly and store in refrigerator for several hours or overnight.

In a separate bowl mix, flour, brown sugar, cinnamon and salt.  Add butter pieces and cut into the dry mixture until it resembles fine pebbles.  Store in a ziplock in the fridge.

french toast 4

When you’re read to bake, preheat the oven to 350 degrees.  Remove casserole from the fridge and sprinkle crumb mixture over the top.  (If you’re adding fruit, add before the crumb mixture.)  Bake 45 minutes for a softer bread pudding texture.  Bake 1 hour for a firmer less liquid texture.

Serve warm with butter and maple syrup.

french toast 5

cartoon-strawberry-9This casserole is beyond good.  I added fresh blackberries and raspberries.  It was a perfect Valentine’s breakfast to share with husband.  Then I had the pleasure of having a second Valentine’s breakfast with a wonderful friend.  She said this casserole is “life changing”.

Country Ham and Asparagus Bake

Breakfast for dinner.  Brinner.  Dinfast.  Definitely a favorite in our house.

The recipe is from the Betty Crocker’s Diabetes Cookbook.

I made a few small substitutions, noted below.

ham casserole 1

Country Ham and Asparagus Bake

1 1/2 c chopped fully cooked ham
1 medium onion, chopped (approx 1/2 c)
1/4 c chopped bell pepper
1 package (10 oz) frozen asparagus or broccoli cuts – I used asparagus
8 eggs or 2 c egg subsitute – I used all eggs
2 c fat-free milk – I used 2%
1 c all-purpose four
1/4 c grated Parmesan cheese
1/2 tsp salt
1/2 tsp pepper
1/2 tps dried tarragon
1 c shredded cheddar cheese – I used my fav 3 cheese blend from Trader Joes

ham casserole 2

Heat oven to 425 degrees.  Generously grease bottom and sides of a 13×9 baking dish.  Sprinkle ham, onion, bell pepper and asparagus in baking dish. – I used my pampered chef pan (no greasing).  I also tossed the ham and veggies together in a bowl before putting them in the baking dish.

Beat eggs, milk, flour, parm cheese, salt, pepper and tarragon with a fork or wire whisk in medium bowl until smooth; pour over ham mixture.

Bake uncovered about 20 min, or until a knife inserted comes out clean.  Sprinkle with cheddar cheese.  Bake 3 to 5 minutes or until cheese is melted.  Let stand 5 minutes before cutting.

ham casserole 3

cartoon-strawberry-9This is a easy and delish casserole.  Both husband and I liked this one and it’s a great use for leftover ham (from Christmas or Easter).

Almost-Famous Pecan Waffles

January marked our fourth anniversary of living in the south, and I still haven’t eaten at a Waffle House. But a good waffle for a Saturday morning breakfast is one of my favorite things, so I had to try these out.

The recipe is from Food Network Magazine, December 2011.

I did not alter the recipe in any way.

pecan waffles 1

Almost-Famous Pecan Waffles

3/4 pecans
1 1/2 c all-purpose four
1/3 c sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 large egg
1 c whole milk – I used 2%
1/2 c buttermilk
2 tsp vanilla extract
2 tblsp unsalted butter, melted and cooled, plus more for brushing and topping
1/4 c vegetable shortening, melted and cooled
maple syrup for topping

Preheat the oven to 350 degrees. Spread the pecan on a baking sheet; bake until toasted, 5 to 7 minutes. Let cool, then chop. Reduce the oven temp to 200.

pecan waffles 2

Whisk the flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk the egg, milk, buttermilk and vanilla in a separate bowl until combined. Stir the egg mixture, melted butter and shortening into the dry ingredients until just combined. (The batter will be lumpy.)

Preheat a waffle iron and brush with melted butter. Ladle some batter into the iron; sprinkle with 2 tblsp toasted pecans. Cook until golden brown, then transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Top the waffles with butter and maple syrup.

pecan waffles 3

cartoon-strawberry-9Oh my goodness, these waffles are good! If you have a special day coming up, these would be a great celebration breakfast!

Oatmeal Pancakes

On the weekends, husband and I like to have at least one nice breakfast.  Whether it be at our favorite breakfast spot in town, or making something a little special.

This recipe is from Cooking Light, September 2010.

I did not alter the recipe in any way.

Oatmeal Pancakes

1.1 oz all purpose flour (1/4 c)
1 c quick-cook oats
1 tblsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/8 tsp salt
1 c nonfat buttermilk
* I didn’t have buttermilk, so I used the shortcut trick. 1 tblsp white vinegar put into a liquid measuring cup, and fill with milk to the 1 cup mark. Let sit for 5 min. Use as needed.
2 tblsp butter, melted
1 large egg
Cooking Spray

Weigh or lightly spoon flour into a dry measuring cup; level with a knife.  Combine the first 7 ingredients in a medium bowl, stirring with a whisk.

Combine buttermilk, butter and egg in a small bowl.  Add to flour mixture, stirring just until moist.

Heat a nonstick griddle over medium heat.  Coat pan with cooking spray.  Spoon about 2 1/2 tblsp batter per pancake onto griddle.  Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.

Husband really liked these pancakes.  I thought they were OK.  To me the taste was exactly the same as a bowl of oatmeal.  Some fresh fruit or chopped pecans may have helped push me over the edge to love…

Sausage and Cheese Breakfast Casserole

We love this casserole.  I have made it for work functions, family breakfast’s, book clubs, you name it.  Super easy and so good.

This recipe is from Cooking Light, April 2008.

I alter the recipe slightly, noted below.

Sausage and Cheese Breakfast Casserole

Cooking Spray
12 oz turkey breakfast sausage – I used pork this time
2 c 1% low fat milk – I used 2%
2 c egg substitute
1 tsp dry mustard
3/4 tsp salt
1/2 tsp ground black pepper
1/4 tps ground red pepper – I used chili powder
3 large eggs
16 (1 oz) slices white bread – I used a 16 oz loaf of sweet italian bread
1 c (4 oz) finely shredded reduced-fat extrasharp cheddar cheese – I used a 3 cheese blend
1/4 tsp paprika

Heat a large nonstick skillet over med-high heat.  Coat pan with cooking spray.  Add sausage to pan; cook 5 min or until browned, stirring and breaking sausage to crumble.  Remove from heat; cool.

Combine milk and next 6 ingredients (through eggs) in a large bowl, stirring with a whisk.

Trim crusts from bread.  Cut bread into 1-inch cubes. Add bread, sausage and cheese to milk mixture, stirring to combine.  Pour bread mixture into a 13×9-inch baking dish coated with cooking spray, spreading mixture evenly.  Cover and refrigerate 8 hours or overnight.

Remove casserole from refrigerator; let stand 30 minutes.  Sprinkle evenly with paprika.  Bake at 350 for 45 minutes, or until set and lightly browned.  Let stand 10 minutes.

Like I said before, we love this casserole.  It’s a great recipe to have on hand for visitors or a holiday morning.