The Perfect Breakfast: Veggie Frittatas and Rainbow Potatoes

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Thanks to Daylight Savings Time, I was up way too early on Sunday. And so with sleep in my eyes and a major case of bed head, I had the urge to make a fancy schmancy breakfast for me and my honey. We had mini frittatas with raw pepper jack cheese, sautéed yellow and red bell peppers, and onions. I also made slow and low breakfast potatoes with baby Yukon Gold and Peruvian Purple potatoes. Just writing about it makes me long for bites of old…

Frittata (makes 4 minis):

  • 6 large local eggs, beaten
  • 2 tablespoons raw whole milk
  • 1/2 cup local, raw pepper jack cheese, shredded
  • 1 cup red and yellow bell pepper, diced
  • 1/2 cup yellow onion, diced
  • non-stick spray
  • S&P to taste

Breakfast Potatoes (4-5 servings): 

  • 15 baby potatoes, gold and purple, washed and quartered
  • 1 cup red and yellow bell pepper, diced
  • 1/2 cup yellow onion, diced
  • organic olive oil
  • S&P to taste
  • 1/2 teaspoon organic dried thyme
  • 1/2 teaspoon organic granulated garlic
  • unsalted butter

First, you’ll want to get the potatoes started. You’ll need to wash them thoroughly and quarter them into relatively even pieces.

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In a very large skillet, add two tablespoons of olive oil to the pan and heat to medium. Add the quartered potatoes and a nice pinch of salt and some cracked pepper. Toss to coat with oil and seasonings and let them cook. Don’t move them around too much or they’ll fall apart before they end up browning.

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Meanwhile, sauté the onions and peppers. Heat your favorite large, nonstick skillet, to medium-high. Add 1 tablespoon of olive oil and all of the diced onions and peppers to the pan (If making both frittatas and potatoes, combine the peppers and onions for this step and divide in half later.). Sauté for about five minutes and transfer to a dish.

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After about 5 minutes, check to see if the undersides are browning. If so, flip them over with a spatula to start browning the other sides. Repeat this process and, please note, I’m crazy methodical about this. I like all sides to be browned, but I don’t expect anyone else to be this neurotic about potatoes.

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Once they’re nice and brown (should take between 10-20 minutes), add the sautéed peppers and onions. Also add the thyme and garlic. Give everything a good stir, reduce the heat to very low and let them hang out while giving them the occasional push around the pan. They’ll be ready when you are.

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For the frittatas, add the milk and desired amount of S&P to the beaten eggs. Spray your mini cast iron casseroles with nonstick spray, and divide up the remaining amount of sautéed peppers and onions to the bottom of each vessel. (If you don’t have mini-cast iron casserole dishes, you can use one large stovetop and oven-save pan. And, truth be told, my mom got these for me last Christmas, and I’ve never used them until today.)

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Divide up the beaten egg mixture between each vessel and top with a nice pinch of shredded pepper jack cheese.

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Preheat the oven to 400 degrees.

Only do this step if you have a glass range. Place the casseroles directly on your cooktop over medium-high heat. I was actually able to get them all on one large burner. Within 2-3 minutes, the egg should start to set. This is what you want.

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Now, place the mini casseroles in a baking dish (I used a 9″x13″) and fill with 1″ of water. Sprinkle with a tad bit more cheese.

Place the entire shebang in the oven and cook for 5 minutes. Cook for 3-5 minutes more if you skipped the stovetop step. Remove and check doneness with a toothpick. It should come out fairly clean, but moist. Let them sit for a minute or so.

Loosen the edges with a rubber spatula, invert onto a plate, and voila!

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Phew.

Help yourself to a heaping pile of potatoes, grab your favorite hot sauce, and chow down.

Until next time, my friends,

Jenna

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Homemade Local Blueberry Jam

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What does one do with a massive bag of freshly picked summer blueberries? Sorbet? Sure. Frozen and dropped into a glass of Champagne? Absolutely. Blended into a fancy schmancy BBQ sauce? Sign me up. Cooked into  the perfect jam? YES. Today, I vote for jam!

This is the second post in the “It’s UnCANny…” series, and making homemade fruit jams are a fantastic and simple way to break free from the store-bought stuff.

To make this summery-sweet blueberry jam, you’ll need:

  • 6 cups of fresh blueberries, washed and picked of stems
  • 3 cups sugar

I realize I use a lot less sugar than a lot of jam recipes out there, but perfectly ripe berries are sweet enough on their own. Feel free to up the sugar ante if you’d like.

Method:

Using your favorite heavy saucepan or enameled cast iron pot (my personal preference), place the berries first and then the sugar. 

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Over a low heat and while stirring, cook the mixture until the sugar dissolves.

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In about five minutes, it should look like this.

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Turn the heat up to high and bring to a boil.

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Boil until the mixture coats the back of a spoon. This batch took about 10 minutes.

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Enjoy the taste of summer.

Until next time…

Jenna

 

Protein-Rich and Veggie Laden Breakfast Quesadillas

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There’s nothing that I can’t and won’t slap between two tortilla shells, and breakfast is certainly no exception. This morning I got a little crazy with some local eggs, purple bell peppers, red onion, yellow extra sharp Vermont cheddar, yellow sharp cheddar, and chicken apple sausage. To channel my inner Guy Fieri, I bought a one way ticket to Flavortown.

NOTE: If you’re vegetarian, gluten-free, or dairy-free, I’ll give some ways for you to adapt this to your dietary needs at the end of the post. 🙂

First thing’s first. Sautee the peppers and onions in a bit of canola oil until they’re translucent. Medium heat for 3-4 minutes should do the trick. Transfer to a plate.

Next soft scramble some eggs. To do this, beat them with a bit of milk and, using the same pan the veggies were in, add a smidge of butter, let it melt, and add the egg mixture. Moving them around the pan every 30 seconds or so, just cook them until they’re barely done. Runny is good. Salt and pepper them while they’re cooking. Transfer them to the same plate the veggies are on. Make neat little piles of your cooked goodies.

Finally, slice and sauté the chicken sausage. I really like the depth of flavor that comes with caramelization. This is a crucial step. As with the ingredients before, add these to the plate of goodies.

Now wipe out your pan. Add a bit more butter, and place one tortilla in the pan. Make sure the heat is on low-medium. Layer by layer, add some cheese, egg, veggies, chicken sausage, and more cheese.

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Cover with the other tortilla. Wait about two minutes, and check the underneath. It should be nice and golden brown. If so, carefully flip it over.

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Cook for another two minutes, transfer to a plate, and cut into triangles. I use a pizza wheel for this.

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Now all that’s left to do is grab your favorite hot sauce and chow down. Happy eating, everyone!

And, as promised, here’s some substitutions or omissions for my friends with dietary needs:

  • For my vegetarian friends, just leave out the chicken sausage or sub your favorite veggie one. Veggie bacon would also be yummy.
  • For my gluten-free friends, just swap corn tortillas for the flour ones. Also, the Al Fresco apple maple sausages are gluten-free, so you’re fine with those.
  • For my dairy-free friends, just use Daiya cheese, omit the milk in the eggs, and use Earth Balance spread instead of butter.

Decadent “Oh My Goodness” Banana and Dark Chocolate Bread

I use the word “bread” loosely when talking about this rich, chocolatey bread filled with banana goodness. It hardly needs no backstory other than chocolate makes everything better.

To make one loaf, you’ll need:

2 medium-sized very ripe bananas, mashed
1/4 cup sour cream
1 teaspoon pure vanilla extract
2 eggs
1/2 cup canola oil
2 cups all-purpose flour
2/3 cup light brown sugar
1/2 cup granulated white sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup dark or semi-sweet chocolate chips

Method:

In a large mixing bowl, combine the wet ingredients (bananas, sour cream, vanilla, and oil) and mix with whisk or hand mixer until smooth. (As you can see from this photo, we were quadrupling this recipe. My dad loves this stuff!)

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Then, except for the chocolate chips, add the dry ingredients. Mix again until fully incorporated. Finally, add the chocolate chips. Mix these in with a spatula as they seem to get stuck in the whisk or beaters and it drives me bananas. (Ooooh, that was bad.)

Put the batter in a greased 9″x5″ loaf pan and bake at 350 degrees for 40-45 minutes. Check the center with a toothpick. If it comes out clean, remove from the oven and let cool on a wire rack.

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I love to grill a nice, fat slice of this bread in a skillet with a bit of salted butter. The caramelization and bit of salt really rock the party!