QUESTION: What are YOUR favourite ways to eat eggs?
Pizza Frittata
(from the Get Cracking Website)
(Makes 4 servings)
1 tbsp (15 mL) olive oil
1/2 cup (125 mL) diced onion
1/2 cup (125 mL) diced sweet green pepper
1-1/2 cups (375 mL) sliced mushrooms (8 oz/250 g)
2/3 cup (150 mL) sliced pepperoni (3.5 oz/100 g)
8 eggs
1/4 cup (50 mL) grated Parmesan cheese
Seasoning Mix (see recipe below)
Salt and pepper, to taste
1/2 cup (125 mL) pizza or tomato sauce
3/4 cup (175 mL) shredded mozzarella cheese
1/2 cup (125 mL) diced onion
1/2 cup (125 mL) diced sweet green pepper
1-1/2 cups (375 mL) sliced mushrooms (8 oz/250 g)
2/3 cup (150 mL) sliced pepperoni (3.5 oz/100 g)
8 eggs
1/4 cup (50 mL) grated Parmesan cheese
Seasoning Mix (see recipe below)
Salt and pepper, to taste
1/2 cup (125 mL) pizza or tomato sauce
3/4 cup (175 mL) shredded mozzarella cheese
Heat oil in a 10-inch (25 cm) non-stick skillet over medium heat. Add onion, green pepper and mushrooms. Cook, stirring, until vegetables are soft. Add pepperoni; cook for 1 minute.
Beat eggs and Parmesan cheese in a medium bowl. Stir in Seasoning Mix (or 3-1/2 tsp/17 mL bulk Seasoning Mix) and salt and pepper. Pour egg mixture over vegetable mixture in skillet. As egg sets at edges, use spatula to gently push cooked portions toward the centre of the skillet; tilt skillet to allow uncooked portions to flow into the empty spaces. When frittata is almost set, place pan under preheated broiler to cook top.
Remove from oven, spread with pizza sauce and sprinkle with mozzarella cheese. Return to oven until cheese melts. Cut into wedges and serve.
Seasoning Mix (Bulk measurements are in italics)
1-1/2 tsp (7 mL) dried oregano (1/3 cup/75 mL)
1 tsp (5 mL) dried basil (1/4 cup/50 mL)
1/2 tsp (2 mL) garlic powder (5 tbsp/25 mL)
1/2 tsp (2 mL) onion powder (5 tsp/25 mL)
1/4 tsp (1 mL) dried thyme (2-1/2 tsp/12 mL)
1-1/2 tsp (7 mL) dried oregano (1/3 cup/75 mL)
1 tsp (5 mL) dried basil (1/4 cup/50 mL)
1/2 tsp (2 mL) garlic powder (5 tbsp/25 mL)
1/2 tsp (2 mL) onion powder (5 tsp/25 mL)
1/4 tsp (1 mL) dried thyme (2-1/2 tsp/12 mL)
Combine seasonings in a small bow; stir until blended. Use as directed above.
Store bulk mix in a glass jar; stir before using. Use with 6 months.
Store bulk mix in a glass jar; stir before using. Use with 6 months.
Tips:
* Frittata recipe may be halved and cooked in a small skillet.
* Frittata can be cooked completely on the stove top; proceed as above, cooking frittata until set before adding pizza sauce and cheese, then covering skillet with lid to melt cheese.
* Frittata recipe may be halved and cooked in a small skillet.
* Frittata can be cooked completely on the stove top; proceed as above, cooking frittata until set before adding pizza sauce and cheese, then covering skillet with lid to melt cheese.
The PERFECT Hard-Boiled Eggs
"The use of a little salt and vinegar makes these hard boiled eggs easy to peel with no tearing or sticking."
INGREDIENTS:
1 tablespoon salt 1/4 cup distilled white vinegar | 6 cups water 8 eggs |
DIRECTIONS:
| 1. | Combine the salt, vinegar, and water in a large pot, and bring to a boil over high heat. Add the eggs one at a time, being careful not to crack them. Reduce the heat to a gentle boil, and cook for 14 minutes. |
| 2. | Once the eggs have cooked, remove them from the hot water, and place into a container of ice water or cold, running water. Cool completely, about 15 minutes. Store in the refrigerator up to 1 week. |
