Eggs

More-Vegetable-Than-Egg Frittata

More-Vegetable-Than-Egg Frittata
Source of Recipe
NY Times, Mark Bittman, July 15, 2009
Serves/Makes/Yields
Yield : 2 or 4 servings.

For want of a better term, the more-vegetable-less-egg frittata, one in which the proportions of eggs and vegetables are reversed, and the veggies take center stage. Instead of six eggs and a cup or two of vegetables, I use two or three eggs with three or four cups of vegetables. Think of it as a big vegetable pancake bound with just enough creamy-cooked eggs to hold the thing together. Which vegetable you use barely matters.

Mushroom, Tomato and Gruyere Breakfast Casserole

Recipe Photo: Mushroom, Tomato and Gruyere Breakfast Casserole
Source of Recipe
Whole Foods
Serves/Makes/Yields
8

This hearty breakfast meal, full of fresh tomatoes and mushrooms, gets much of its terrific flavor and texture from the English muffins that line the bottom of the dish.

 

Frittata

Frittata
Source of Recipe
Boston Globe, July 22, 2009
Serves/Makes/Yields
6

The Italian word frittata derives from fritto, the past participle of "to fry" (friggere), and was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish tortilla de patatas, made with fried potato. Outside Italy, frittata was seen as equivalent to "omelette" until at least the mid-1950s.

Pan-Roasted Asparagus with Red Onions, Hard-Boiled Eggs and Capers

Pan-Roasted Asparagus with Red Onions, Hard-Boiled Eggs and Capers
Source of Recipe
Cook's, March 2007
Serves/Makes/Yields
4 to 6 or for two

This recipe works best with asparagus that is at least 1/2 inch thick near the base. If using thinner spears, reduce the covered cooking time to 3 minutes and the uncovered cooking time to 5 minutes. Do not use pencil-thin asparagus; it cannot withstand the heat and overcooks too easily. See below for instructions to reduce the number of servings to 2 to 3. 

 

Quiche in Prosciutto Cups

Recipe Photo: Quiche in Prosciutto Cups
Source of Recipe
SELF | December 2009 by Jennifer Iserloh
Serves/Makes/Yields
Makes 8 servings

Haute ham and eggs! These appetizers are protein-rich, and cutting out the crust makes them incredibly low-cal.

 

Pipérade

Recipe Photo: Pipérade
Source of Recipe
Posted by Sheryl Julian August 7, 2009 to Boston.com
Serves/Makes/Yields
2

Pipérade (Gascon) or Piperrada (Basque), from piper (pepper in Gascon) is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéd in olive oil and flavoured with red Espelette pepper. The colours coincidentally reflect the colours of the Basque flag (red, green and white). It may be served as a main or a side dish. Typical additions include egg, garlic or meats such as ham.

Brown-rice Fried Rice with Ham and Eggs

Recipe Photo: Brown-rice Fried Rice with Ham and Eggs
Source of Recipe
Boston Globe - September 2, 2009
Serves/Makes/Yields
4

You can use rice left after Chinese takeout (you need 2 generous cups of cooked rice). This version begins with brown rice, which you can prepare in advance and keep in the refrigerator. Freshly cooked rice needs just a minute in the pan. If you use leftover rice that’s been refrigerated, it will need 5 minutes to heat through.

Spicy Potatoes and Scrambled Eggs

Recipe Photo: Spicy Potatoes and Scrambled Eggs
Source of Recipe
Allrecipes.com
Serves/Makes/Yields
4

Spicy fried potatoes and a classic egg scramble combine to make a hearty and zesty breakfast.