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Tag Archives: Eggs

Zucchini and Goat Cheese Frittata

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The last time I made a frittata it was a hit and I’m happy to say that this one was too.


I know I sound like a broken record, but it really is easy to cook healthy.  In fact, I’m a firm believer in the fact that just cooking at home is better for you than anything that comes out of a package.  In other words, add some bacon if you have to.  Actually, prosciutto would be better.


This recipe is from The French Women Don’t Get Fat Cookbook.  It’s just 6 eggs, shredded zucchini, fresh thyme, and goat cheese all mixed together.


Just cook on the stove top until set, then top it with some grated pecorino and broil until browned.


Can I just say OMG to the pecorino?  It was an unexpected surprise for sure.  It added a nice little element of crunchiness.  I plan to try this someday with steamed broccoli instead of the zucchini.

Eat Well and Savor.



Frittata with Potato and Prosciutto

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Why don’t I make frittatas every weekend?


Giada has this recipe in the antipasti section of Everyday Italian.  In my book — that I will never write — frittata belongs in the brunch aisle.


Brown some potatoes with onion and add the rest:  basil, Parmesan, prosciutto, and eggs whisked with whipping cream to make them light and fluffy.


This version of the recipe turns it into a sandwich.  What a great idea.

Eat Well and Savor.


Huevos and Potatoes Rancheros

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Who knew you could bake a potato in 15 minutes?


Obviously the trick is to slice it.


I think I needed a bigger plate; my egg whites runneth over.


Just add fat-free cheese and enchilada sauce and top it off with cilantro.  Voila.  You will have an amazing healthy under-400-calorie breakfast, or in my case late lunch.  I did leave out the scallions, as suggested in the recipe by Christine Avanti.

I finally finished Sharon O’Connor’s Wine Tasting series and I’m ready to move on to a new book.  It took me a while to decide.  I was considering Martha Stewart’s American Food, or maybe something southern-centric.  I finally settled on Skinny Chicks Don’t Eat Salads.  As you can probably tell by all the baked goods around here I need all the healthy stuff I can get.  Besides, the last time I made a CA recipe she kindly posted it on her facebook page.  Let’s just say I’m still waiting to hear from Martha.

In other news:  Today is my one-year blogiversary.  Sorry.  I don’t have a speech prepared or anything.  I do appreciate every view and like and comment and follower.  I really enjoy seeing where those views come from.  When I started this little venture it never occurred to me that someone in France, or Australia, or even Angola would read my words . . . and you have!   I hope I’ve encouraged just one of you to get into the kitchen.   If I can cook then so can you.

Eat Well and Savor.

Quiche Lorraine with Spinach

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Today I’m wondering if I’ll ever learn my lesson about reading the recipe before I start.

I pretty much lounged around all day yesterday and was so proud of myself when I started to make dinner at 6:00.  Unfortunately it was at that point when I realized that the dough for the crust, of course, had to chill at least an hour.

All’s well that ends well.  Quiche for breakfast is probably more appropriate than dinner anyway.

Love this crust.   What a difference a little cream cheese makes.  Speaking of the crust, greatest invention ever:  metal rim to cover the edges instead of using foil.

This is the classic combo of ham and cheese with a splash of spinach and onion.  I was surprised that the cheese was actually the standout flavor.  And since this is from Ellie Krieger and Comfort Food Fix it’s only 310 calories and six servings in  a 9-inch pie plate.  I highly recommend a deep dish.

Eat Well and Savor.

Corned Beef Hash and Eggs

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I love having breakfast for dinner.

I always thought that hash meant crispy, as in hash browns.   Turns out it is just a dish of diced or chopped meat and often vegetables, as of leftover corned beef or veal and potatoes, sautéed in a frying pan or of meat, potatoes, and carrots cooked together in gravy.  Yes, once again, I just cut and pasted that from

Even though I was wrong about that, Ellie Krieger in Comfort Food Fix still said that you want a brown crust to form.  Unfortunately the only crust that coud be found in my kitchen was on the bottom of my pan.

This still came out delish, in my humble opinion.

I was really looking forward to this one.  Whenever I go to Danvers to visit my cousin we always try to get to Salem, MA and go to Red’s Sandwich Shop for a Hash Omelette.  The building itself dates back to the 1700s.  I vaguely remember some reference to Paul Revere, but for all I know one of my cousins could have made that up.  If you aren’t partial to corned beef hash, they have amazing pancakes too.

Eat Well and Savor.



Chicken and Rice Soup

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How have I lived my whole life without ever eating and/or making this soup?

It may not look like much, and, in fact, it didn’t really take much to make it.  As usual, I feel that it needs a fancier name.  It turns out there is one:  Greek avgolemono, which equals egg-lemon.  

Here’s the humble beginning:

I know, it’s a little reminiscent of Princess Leia.  Just cover with water and simmer away.  After a couple of hours you can strain the broth and then when the chicken is cool you just separate the meat from the bones and skin.  Then it’s smooth sailing:  add rice and simmer for another 25 minutes.  Whisk together two eggs and the juice of two lemons and voila.

Okay.  So I may have left out the tablespoon of salt and a few operational details, along with freshly ground black pepper, so if you want the play-by-play you should pick up Jennifer Reese’s book, Make the Bread, Buy the Butter.  In addition to the recipe you’ll get a lovely recounting of how she went about killing her first chicken. 

In other news:  Marnie and I did the double date thing at the Braves game last night.  Of course I started off the evening with the all-American draft beer and peanuts.  That was followed by a few bites of everything Jake ate.  But later during our exploration and after a stop at the gift shop Marnie and I discovered Tachos.  Trust me when I tell you that I was way more excited than my vegetarian friend.  I’m sure that Tachos are a trend that is — or will soon be — sweeping the nation, but just in case you don’t get out much, here’s what you’re in for:  tater tots covered in chili and drowned in cheese. 

Eat Well and Savor.

Devilish Eggs

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I’ve been waiting a long time to make deviled eggs.

Just because I wanted to use this plate.

This particular recipe is from Ellie Krieger and The Food You Crave.  EK only uses half the yolks, and a tablespoon of mayo, the rest of the creaminess is thanks to silken tofu.   Now, I hate the thought of tossing aside a perfectly good yolk, so it’s a good thing Phoebe can have one added to her dinner.  I firmly believe that’s the reason for her shiny coat.

In addition to the three that I popped into my mouth during the prep, I made a little deviled egg sandwich on toast for my dinner.  Everything is better on toast.

By the way, I feel I should confess, up until recently, I had to look up the recipe for a hard-boiled egg.

That’s it.  That’s all I have to say.  I have three Pottery Barn catalogs calling my name.

Eat Well and Savor.