So to kick this off right, I'm making my own version of a frittata/baked egg dish. Its more omlett/quiche hybrid than baked eggs. They need little prep and attention and turn out to be an impressive breakfast/lunch/dinner item.
There are potatoes, rosemary, thyme, cheese, and arugula in this one. You can play around with it a lot too, which is another thing I love about making this dish. I usually follow this equation loosely (it might look like a lot, but it's really not. I promise):
potatoes (optional) + protein (optional) + greens + veggies + herbs + cheese = frittata/quiche filling
Proteins: bacon, sausage or ham
Greens: arugula, spinach, mixed greens
Veggies: onion, peppers, green onions
Herbs: chives, rosemary, thyme, basil, sage, dill
Cheese: asiago, parmesan, swiss, cheddar, mozzarella
-These are just a few ideas
Basically cook up your 'filling' items, throw on the greens, pour in eggs, let cook briefly on the stove top then pop in the oven until done. Seriously, delicious and easy. Also, if you don't plan on eating the entire thing, quiche and frittatas keep well in the freezer for a bit.
Potato and Arugula Frittata
1 teaspoon olive oil
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
1/2 cup arugula (you can use more, but this is all I had left in the fridge)
7-8 eggs (depending on the size of your skillet)
splash of milk
1/2 cup shredded asiago cheese
1/4 cup shredded parmesan cheese
1. Dice potato into smallish cubes, fork size for easier eating. Put into an oven proof skillet with the olive oil. Cook for 10-15 minutes until done. If you're unsure, stick one of the cubes with a fork. The fork should easily spear the potato, if it doesn't the potatoes aren't done.
**I used a non-stick skillet, which makes it super easy to get out of the pan later on.
2. While these are cooking, beat the eggs and milk together in medium sized bowl. Add the herbs and half the cheese to this mixture.
Preheat the oven to 400 degrees.
3. When the potatoes are done, sprinkle your choice of greens on to. In my case, the arugula. Then pour the egg mixture on top and let cook for 5 minutes, until you can see the edges of the egg start to set. Then sprinkle the remainder of the cheese on top and put into the oven.
4. Let this cook for 25-30 minutes. You'll know when its done when the eggs are set. To test this just grab the skillet handle (with oven mitt on!) and give the pan a little shake. If the middle still seems too liquid then continue to let it cook, checking every 5-7 minutes until done.
5. When cooked through, pull skilled out of the oven. Slide the frittata onto a large plate. If you want to, put a plate of equal or large size over the plate with the frittata and turn upside down if you prefer the other side up. Slice into 6-8 pieces and enjoy!
**If you have leftovers, let them cool completely and then freeze. These will keep in the freezer for a couple weeks. Just take them out and microwave for 1 minute or so.Now onto dessert! This Cinnamon Apple Cake seemed appropriate as the weather is finally starting to feel like fall! And I wanted to use some of the apples I got from the farmer's market on Saturday.
There's something so peaceful and relaxing about the farmers market. All that fresh produce and food! And the dogs, lets not forget about all those dogs that are allowed to come and mingle with everyone!!
It just makes me feel good.
Cinnamon Apple Cake
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon + 1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
dash of black pepper
1 cup brown sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
2 eggs at room temperature
1/2 cup buttermilk
2 cups peeled and diced apple
optional topping:
buttermilk for brushing
cinnamon sugar (4 teaspoons sugar and 1 teaspoon cinnamon)
**The original recipe makes 8 little cakes, but since I don't have little cake pans I used 4 mini loaf pans instead. This recipe makes enough to fill a 9'x9' or standard bread pan. Just make sure to either grease/line with parchment paper for easy removal later. I made two with paper and two just grease, both came out just fine.
Preheat the oven to 350 degrees F
1. Grease or line with parchment paper, your pan(s) of choice and set aside.
2. Whisk together flour, baking powder, baking soda, cinnamon, salt, nutmeg and pepper in a medium mixing bowl.
3. Cream butter and sugar in a large mixing bowl until fluffy and light, approximately 5 minutes depending on method of mixing. This can be done with stand mixer, hand-held mixer or a wooden spoon and some elbow grease.
4. Beat eggs in, one at a time until completely incorporated.
5. Alternate adding in buttermilk and dry ingredients. First add half of flour mixture, mix, then half of the buttermilk, mix and repeat. Then fold in the diced apples.
6. Fill your pan(s) about 3/4 full. Smooth over the tops. If using topping, brush with buttermilk and sprinkle cinnamon sugar over the top.
*I opted out of this part, and the cake is just as delicious.
7. Bake for 30-40 minutes, rotating pans about halfway through for even cooking. Baking time might vary, just make sure a toothpick or knife comes out clean when inserted into the middle of the cake.Remove from oven and let cool for 5-10 minute before digging in.
For storage: let cakes cool completely to room temperature then store in an air-tight container for several days.
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