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Posts Tagged ‘eggs’

This post is really evidence of how well I’m progressing along my journey out of picky eater-dome. I used to hate eggs. I would eat them from time to time because they were part of a few family traditions, but I really didn’ t like them. They were bland and mushy, the thing I had to suffer through before I could scarf my bacon and cinnamon bun. When I studied abroad, I was on a really tight budget, but, being the devout lover of breakfast that I am, I sought to find a way to have hearty breakfasts on the cheap, and eggs were the answer. Somewhere along the line, I began to more than tolerate them, and now I really like them.

Tomatoes, even more so than eggs, were the enemy. I couldn’t eat them without gagging, even bright jewel red cherry tomatoes. While I’m still a little iffy about raw tomatoes, less and less cooking time is required to make them palatable, and I can’t get enough of them when they are roasted.

Granted, tomatoes and eggs are pretty benign stuff. Still, the fact that I would willingly make a dish that incorporates both elements and–GASP!–enjoy them, really shows me how far I’ve come. I couldn’t be prouder. 

 

 

Caprese Frittata

  • 1/2 C cherry or grape tomatoes, halved
  • 4 large leaves of basil, cut into chiffonade
  • 1/2 C fresh mozzarella, cubed
  • 6 eggs
  • 2 Tbsp. milk or cream
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  1. Heat a medium sized oven-safe skillet with a metal, not plastic handle over medium heat. Spray generously with cooking spray and sautee tomatoes until just softened, about 2 minutes.
  2. In a large bowl, beat eggs and milk. Add salt, pepper, cheese, and basil and mix well (reserve a handful of cheese and basil). Pour over tomatoes and raise temperature to medium high, cooking until frittata is set, but the top remains raw.
  3. When mixture is almost cooked, sprinkle with remaining cheese and cook under the broiler, set to high, until the fritatta is cooked and the surface is brown. Do not leave unattended or it will burn. Remove from pan, sprinkle with remaining basil and serve.

(Total time: 15 minutes. Servings: 6 slices, which really serves 3-4 people) 

Corn Muffin Recipe

My favorite corn bread recipe is adapted only the slightest bit from this recipe for Homesteader Cornbread from Allrecipes.com. All I do is bump the sugar up to 3/4 of a cup, because I like my corn bread about a step away from cake. To make this into 12 muffins, I just halved the recipe and cooked them for 20 minutes. The toothpick won’t come out totally clean, but I promise you they’re done. This recipe is amazing, but the secret is definitely that overcooking will kill your bread, and that’s no fun for anyone.

Ingredients

  • 1 1/2 cups cornmeal
  • 2 1/2 cups milk
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 C white sugar
  • 2 eggs
  • 1/2 cup vegetable oil

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9×13 inch baking pan.
  2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
  3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

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