Brunch Recipe: Spanish Omelette

The Spanish omelette-- tortilla española-- isn't what comes to mind when most of us think of a traditional omelette. Instead of an egg pancake layered with ingredients then folded, this dish is much thicker, and typically includes potatoes. It's for you're searching for a good, hearty breakfast, this is an easy choice. It's velvety, rich, and just melts in your mouth when cooked properly. Fortunately, it doesn't require too many ingredients and one omelette can serve 4, even if it can take a little time to cook. Trust us, though, it's worth it!

For this recipe, we used the strict traditional ingredients of potatoes and onions, but more vegetables (or even bacon) can absolutely be incorporated to add some variety. If you feel like experimenting, we recommend adding some roasted red peppers and peas. To boost flavor, serve olives, pickles, or even keep a little garlic mayonnaise to the side. Keep reading below for this simple recipe...

Spanish Omelette

(makes 6-8 servings)

Ingredients

• 6 tablespoons plus 1 teaspoon extra virgin olive oil
• 1 1/2lbs Yukon Gold potatoes, peeled, quartered, and cut into 1/8" thick slices
• 1 yellow onion, halved and sliced thin
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 8 large eggs

Directions

1. In a bowl, toss together 4 tablespoons oil, potatoes, onion, 1/2 teaspoon salt, and pepper until the potato slices are separated and thoroughly coated in oil.
2. Heat 2 tablespoons oil in a skillet over medium-high heat until shimmering.
3. reduce the heat to medium-low, then add the potato mixture to the skillet. Set the bowl aside without washing (we'll be using it later).
4. Cover the mixture and cook, stirring with a rubber spatula every 5 minutes for about 25 minutes.
5. Meanwhile, whisk eggs and the remaining 1/2 teaspoon salt in the bowl from earlier until it's just combined.
6. Using a rubber spatula, fold the hot potato mixture into the eggs until combined, making sure to scrape all of the potato mixture out of the skillet.
7. Turn the temperature back up to medium-high on the stove, add the remaining teaspoon oil, and heat until it just starts to smoke.
8. Add the egg mixture to the pan, and cook, shaking and folding the mixture constantly for about 15 seconds, then use the rubber spatula to  smooth out the top.
9. Reduce the heat to medium, cover, and cook. Shake the pan every 30 seconds until the bottom is golden brown and the top is just lightly set (about 2 minutes).
10. Using the rubber spatula, loosen the omelette from the bottom of the pan, shaking the pan a little until the egg can slide around freely in the pan.
11. Slide the omelette off the pan and onto a plate. Cover the plate with a second plate face down, flip, then slide the omelette back onto the pan with the browned side up.
12. Return the pan to medium heat, and cook for another 2 minutes, shaking the pan every 30 seconds again.
13. Slide the omelette onto a plate and let cool for up to 15 minutes.
14. Cut the dish into serving sizes (sliced into quarters, or you can even cut into cubes and stick toothpicks in them for an appetizer).
15. Enjoy!

Brunch Recipe: Mozzarella, Tomato, and Basil Frittata

Frittatas are lovely for a number of reasons – starting with the ingredients. If you’ve got some eggs, you can whip up a frittata filled with just about anything – from roasted veggies to leftovers from last night’s dinner (yep, spaghetti frittatas are pretty popular).

This recipe, however, keeps things simple. Featuring the three main ingredients that make caprese salads and sandwiches so delicious, this fluffy frittata includes tomatoes, basil, and fresh mozzarella. Because the recipe is pretty basic, there’s lots of room to customize with fresh veggies or meats that you’d like to add – just sprinkle them on the frittata with the tomatoes and other toppings.

Though frittatas can be made in any deep skillet, cooking them in a cast-iron skillet seems to yield the best results – especially because frittatas are generally cooked on the stove and then finished in the oven, so you’ll need a skillet that’s ovenproof. Plus, a seasoned cast-iron skillet adds flavor of its own.

Packed with protein and classic flavors, this frittata is great for breakfast, lunch, or dinner – try pairing it with fresh fruit, sautéed spinach, or roasted potatoes, and you’ll be set with an energizing meal.

Mozzarella, Tomato, and Basil Frittata

(makes 12 servings)

Ingredients

• 12 large eggs
• 1/2 cup whole milk (or substitute 1/2 cup skim milk and 2 tablespoons melted butter)
• 1 tablespoon olive oil
• 4 large tomatoes, peeled and sliced (between 1/4 and 1/2 inch thick)
• 1 pound fresh mozzarella, diced
• 2 tablespoons basil leaves, cut into slivers
• Salt and pepper to taste

Directions

1. Preheat the oven broiler.
2. Beat the eggs and milk (or the whole milk substitute) in a large bowl.
3. Grab a large cast-iron skillet (or similarly sized ovenproof skillet) and add one tablespoon of olive oil. (If the skillet isn't non-stick, also spray the entire skillet lightly with cooking spray.)
4. Put the skillet over medium heat, then add the egg mixture. 
5. Sprinkle the top of the egg mixture with the cheese, basil, and the sliced tomatoes. Then, season the top with salt and pepper to taste.
6. When the edges begin to brown, put the skillet into the oven and let it sit underneath the broiler until the top is set – for about a minute.
7. Take the skillet out of the oven and serve straight from the skillet after cooling for a few minutes, or immediately transfer the frittata to a serving dish and let it cool there. Serve in wedges.
8. Enjoy!

Hearty Poached Egg & Peppers Recipe: Shakshuka

We thought we'd tried every egg recipe in the book, but it turns out we were wrong. A stray look at an old cookbook turned up a particularly interesting Middle Eastern dish called shakshuka. Some call this dish "eggs in purgatory." What exactly is it? Shakshuka consists of eggs poached in a tomato sauce often with peppers, onions, and cumin. It's a dish that can be served with pita, or a good, hearty bread. It's commonly served at breakfast time; a complete meal that gets you powered up for the day ahead. 

When serving shakshuka, the trick is to get the poaching time just right. The yolks should just be runny enough that they can be mixed in with the tomato sauce. If you'd prefer the eggs to be a little more runny than that, let the sauce reduce for a few minutes longer before cracking the eggs on top. Keep reading below for this fantastic dish...

Shakshuka

(makes 5-6 servings)

Ingredients

• 1 tablespoon olive oil
• 1/2 medium white onion, diced
• 2 cloves garlic, minced
• 1 medium green or red bell pepper, chopped
• 1/2 chile pepper, stemmed, de-seeded, and minced
• 1 28oz can whole peeled tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• a pinch of cayenne pepper
• a pinch of sugar
• salt and pepper to taste
• 5-6 eggs
• 1/2 cup feta cheese crumbled
• 1/2 tablespoon fresh chopped parsley for garnish

Directions

1. In a large skillet or saute pan, heat the olive oil on medium-high heat. Add the chiles and onion, and saute, stirring occasionally, until soft and golden brown (about 6 minutes). Add the garlic, cumin, paprika, turmeric, cayenne pepper, and sugar, stirring frequently until the garlic is soft (about 2 more minutes).
2. Put the tomatoes and their liquid in a medium bowl, and crush with your hands. Add crushed tomatoes, and their liquid to the skillet along with 1/2 cup water. Reduce the heat to medium and summer, stirring occasionally, until thickened slightly (about 15 minutes). Season with salt and pepper to taste.
3. Crack the eggs over the sauce, evenly distributing the eggs across the sauce's surface. Cover the skillet and cook until the yolks are just set (about 5 minutes). Use a spoon to baste the whites of the eggs with the tomato sauce, being careful to not disturb the yolk. Sprinkle with feta and parsley. Serve with pita.
4. Enjoy!

When you can’t decide what to make for breakfast – eggs, bacon, home fries – why not just mix everything together and call it a day? Grab your skillet and all your breakfast favorites, and satisfy all those cravings in a single dish.

The nice thing about this recipe is that it’s pretty versatile – if you don’t like sunny side up eggs, then beat the eggs and add them to the skillet after you’ve cooked the bacon and potatoes (it’ll end up more like a frittata). Vegetarian? Skip the bacon or use vegetarian bacon as a substitute. Want more veggies? Go for it! Tomatoes and green chilies would be great additions.

Some people call it a skillet, some people call it a scramble – we just call it delicious!

Breakfast Skillet with Diced Red Potatoes

Ingredients:

• 1/2 cup diced red potatoes
• 1/2 cup chopped green peppers
• 3/4 lbs. bacon, cut into one-inch pieces
• 3 eggs
• 1/4 cup shredded cheddar cheese
• Sprinkle of fresh parsley for garnish (optional)

Directions:

1. Heat a 10-inch skillet over medium heat and add the bacon. Cook the bacon for about 5 to 7 minutes, making sure to stir occasionally until crisp.
2. Add the potatoes and peppers to the skillet and cook for 8 to 10 minutes, stirring occasionally, until the potatoes are golden-brown.
3. Remove the bacon and potato mixture from the skillet, and set aside.*
4. Break the three eggs into separate parts of the skillet and let them cook for 1 minute (do not stir them).
5. Spoon the potato and bacon mixture around the eggs.
6. Sprinkle with cheese and cover for 1 minute, cooking until the egg whites are set and the cheese is starting to melt.**
7. Garnish with fresh parsley, if desired.
8. Enjoy!

*If you want to use beaten eggs instead, leave the potato mixture in the skillet and add the eggs, reduce the heat to low, and let it cook covered for 8 to 10 minutes until the eggs are firm.

**For the beaten egg version, still add the cheese and cover for a few minutes until the cheese starts to melt.

Veggie-Packed Breakfast: Tomato, Mushroom and Onion Skillet

With people running out the door in the morning, it can sometimes be difficult to get the nutrients we need to start the day off right. Eggs are a great way to get protein (and if you’re worried about your health you can always use just the whites) and we love that they’re so customizable; you can use practically anything you’ve got in your fridge and it’s good for you! While you do need more time than you would allot for a piece of toast for this dish, it’s got protein and vegetables (and fruit), and will keep you going all day!

Vegetable Breakfast Scramble

(Serves 1-2) 

Ingredients

• 3-4 eggs, beaten
• 1 cup mushrooms, sliced
• 1 cup plum (or cherry) tomatoes, halved
• 1 cup red bell peppers, chopped
• 1 cup red onion, chopped
• 2 tablespoons olive oil
• salt and pepper, to taste

Directions

1. In a large skillet, heat your olive oil over medium heat and begin sautéing peppers, then add mushrooms, onions and tomatoes, until browned to your liking.
2. Beat your eggs in a separate bowl and add salt and pepper.
3. Once vegetables have softened, pour eggs into skillet. Evenly swirl the eggs around the entire bottom of the pan and cover the skillet. Reduce heat to medium-low so eggs and vegetables don’t burn.
4. Cook until eggs are just set, around 6-8 minutes, and add seasoning if needed. Cut into wedges and serve warm.

Healthy One-Pot Recipe: Spinach, Red Pepper & Potato Frittata

A lot of people tend to forget about eggs when they’re thinking of cooking something other than breakfast, but we love them at any time of day; a frittata is a great choice in the morning, but is equally filling and tasty for lunch or dinner. Depending on your diet and tastes, you could use egg whites and omit the potatoes, or you could add goat cheese or feta to give it a little more creaminess and extra flavor…it’s up to you! This one-skillet meal is healthy and delicious, and the super speedy cleanup is just one of its many perks!

Veggie-Packed Frittata

Serves 6

Ingredients

• 12 eggs, beaten
• 1/2 pound spinach, chopped
• 2 russet potatoes, peeled and diced
• 1-2 red bell peppers, seeded, pitted and diced
• 2 cloves garlic, minced
• 1 onion, chopped
• 3 tablespoons water
• 3 tablespoons olive oil (or vegetable oil), divided
• 1 tablespoon milk
• salt and pepper, to taste

Directions

1. Preheat oven to 400º F.
2. In an ovenproof skillet, heat 2 tablespoons olive oil and sauté your diced potatoes, stirring frequently, for 5 minutes, season generously with salt and pepper.
3. Add water, turn heat up to high and cover potatoes, steaming them for 3-5 minutes, or until water evaporates. Uncover and stir in the middle. Remove potatoes and set aside.
4. Turn heat down to medium-high and another tablespoon olive oil. Add red peppers and onions and sauté until tender. 5-7 minutes.
5. During the last, 2-3 minutes, add garlic and spinach (until just wilted).
6. Place potatoes back in with the spinach, peppers, onions and garlic. Sprinkle with salt and pepper.
7. In a bowl, beat eggs in a bowl and add milk to make them light and fluffy.
8. Pour the beaten eggs on top of vegetables and gently swirl the pan so everything is covered evenly.
9. Cook for 3-5 minutes, until the bottom begins to set, then transfer skillet to oven and bake until eggs are just set, 10-15 minutes.