- 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.
After a busy, hectic but delicious Thanksgiving weekend I am usually in the mood for ethnic food. I crave really spicy food. In fact I wanted it so much that I went to Edison and ate Indian street food to my hearts content.
The craving for spicy food prompted this particular meal. It makes a great breakfast but I made it for dinner. This Indian style omelet is served on the streets in Delhi, where I grew up. I remember going to an open market near our home and eating this with white bread. Yum- white bread is delicious and so I decided to buy a crispy baguette and make omelet sandwiches. Onions and chilies are chopped and sauteed. Eggs are beaten with fresh cilantro, salt, cayenne pepper and garam masala. I added extra cayenne in mine- yum!
While I was trying to decide what to serve with the sandwiches, home fries came to mind. While I was in school, my parents owned a deli. My Mom would make the most delicious potato home fries to serve with breakfast sandwiches. I replicated those for this meal. The home fries are quite easy to make – boiled potatoes, green or any colored peppers and the key ingredient was dried oregano. The were cooked on the griddle until crispy. At home, I made them in a cast iron skillet to ensure a nice golden brown color and even cooking.
The whole meal turned out really delicious. I made a cheese omelet for my daughter as she is not into the spicy egg concoctions. I gave her some veggies on the side and called it a night. I somehow didn’t feel like drinking wine with this particular meal- I guess my childhood memories didn’t include the alcoholic beverage. Although a beer or a riesling would be delicious!
- 4 large eggs
- 1 teaspoon salt
- 1 teaspoon garam masala
- ½ cayenne pepper
- ½ cup cilantro, chopped
Beat the eggs with salt, garam masala, cayenne pepper and cilantro and beat well. Keep aside.
- 2 teaspoons extra light olive oil
- 1 medium onion, chopped
- 2 serrano chilies, chopped
2 sour dough rolls, cut in half and toasted
In a large non-stick frying pan, add olive oil. Add the onions and chilies and sauté on medium heat till the onions are golden brown- about 5 minutes. Add the egg mixture and cook on medium heat till the egg mixture begins to cook. Roll into an omelet shape and cut into half. Serve each half in the toasted roll with home fries on the side.
- 4 medium yellow potatoes cut into 1 inch pieces
In a small saucepan, add the potatoes and top with cold water. Bring to a boil and simmer for 10 minutes or till the potatoes are soft.
- 2 tablespoons extra light olive oil
- ½ red pepper, chopped
- ½ yellow pepper, chopped
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 2 teaspoons salt
- ½ teaspoon cayenne pepper
- 1/4 cup cilantro, chopped
In a non stick frying pan, add the olive oil. Add the peppers and potatoes. Mix well and cook on medium high heat, turning once in a while so the potatoes begin to brown. Add the oregano, garlic powder, salt and cayenne pepper. Mix well and cook for another 15- 20 minutes or, till the potatoes are crispy and golden brown. Check for seasonings and sprinkle with cilantro and serve with egg sandwiches.