- 6 eggs
- 2 teaspoons salt
- ¼ cup half and half
- 1 cup shredded four-cheese mix (asiago, provolone, parmesan, mozzarella) divided
Add the eggs, salt, pepper, half and half and half cup cheese. Beat well and keep aside.
- 5 to 6 red skinned potatoes, peeled and sliced thin
- 1 medium yellow onion, sliced
- 3 garlic cloves, minced
- 2 tablespoons fresh thyme
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil
Heat a non-stick large pan with the olive oil. Add the onions and sauté on medium high heat for a minute. Add garlic and the potatoes. Add the thyme, salt and pepper. Saute on medium heat for about 10 minutes. Add the eggs and cook on a medium low heat for another 10 minutes. Top the frittata with the remaining half-cup cheese and place under a broiler on low heat. Cook till the top is golden brown- about 5 minutes (depends on the broiler heat, so keep a close eye). Take out and let sit for a few minutes. Slide out on a large platter.
- 2 cups wild arugula
- Juice of half a lemon
- 2 teaspoons extra virgin olive oil
Mix the arugula, olive oil, lemon juice, salt and pepper in a small bowl. Top the frittata with the salad and serve.
I am not sure if a lot of people are aware of savory French toast. I grew up with it, my Mom used to make it for dinner all the time. There was a street vendor near our house who sold the same thing but took it to a different level! He added onions, cilantro and lots of Serrano chili. Over the years it was my brother who replicated the dish at home. Recently I asked him how to make it. Today since it was snowing, my husband remembered the dish – it’s definitely a comfort food- and we made it.
The original dish is made with white bread, I wanted to be healthy and used whole-wheat instead. It also tastes great if you add grated cheese in the egg mixture.
Growing up we used to have the savory French toast with ketchup. Recently I have discovered a jar of tomato chutney sold at Trader Joes, which goes perfectly with this dish.
We really enjoyed the French toast with a hot cup of Masala Coffee – you wonder what that is? Well I will have to divulge that another day!
- 4 pieces sliced bread
- 4 eggs
- ½ cup cilantro, chopped
- 1 cup green onions, chopped
- 1 serrano chili, chopped
- 1½ teaspoons salt
- ½ teaspoon cayenne pepper
- 2 teaspoons water
- 2 teaspoons olive oil
In a wide, shallow plate add the eggs, salt, cayenne pepper and the water. Beat until everything is mixed well. Add cilantro and mix. Keep aside.
Heat a large non-stick pan and add one teaspoon oil. Add half cup of the green onions, serrano chili and sauté on medium heat for about a minute. (Work with 2 slices at one time) Take each slice and dip in the egg mixture and place on top of the cooking green onions and serrano chili. Cook for at least 4-5 minutes on medium heat. Flip both the slices to cook the other sides for another 4-5 minutes. Once both sides are cooked well, place one slice on top of the other (like a grilled cheese sandwich). Cut in half and serve.
Follow the same steps with the other two slices with the left over green onion and egg mixture.
- 6 large eggs
- 3 tablespoons heavy cream
- 3 teaspoons salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup grated fontina cheese
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 medium onion sliced
- 3 medium boiled potatoes sliced
- 1 cup frozen chopped spinach thawed
- 3 links chicken sausage taken out of the casings
- ½ cup cilantro chopped
Preheat the broiler and place the top rack 4 to 5 inches from the broiler element. In a large bowl, whisk together the eggs, cream, 2 teaspoon of salt and pepper. Add ½ cup of the cheese and ¼ cup of the cilantro and whisk. Set aside.
In a 10-inch nonstick ovenproof skillet, heat the olive oil. Add the onions, garlic, and cook, stirring, until the vegetables are soft and lightly browned. Add the spinach and cook it for another 2-3 minutes. Add the sausage and potatoes and stir until they are golden brown. Pour the egg mixture over the vegetables. Cook, lifting with a rubber spatula to let the eggs flow underneath, until the edges are set but the middle is still loose, 3 to 4 minutes.
Remove from the heat and sprinkle the remaining ½ cup cheese over the top. Place under the broiler until the eggs are slightly puffed and the cheese is bubbly and golden brown, 2 to 3 minutes, watching carefully to prevent from overcooking.
Remove from the oven and carefully slide the frittata out onto a large serving platter. Garnish with the remaining chopped cilantro. Slice and serve immediately.