Archive for ‘Eggs’

April 8, 2011

Sweet Potato Oven Baked Frittata

I know, I know, this was not part of my menu plan of the week. But I didn’t expect to be cooking for 5 in the middle of the week and on real short notice. I had to think fast and make do with what I had on hand!

Frittatas are always a good alternative when faced with such a situation. All you need basically is eggs and milk. Then you can throw in whatever vegetables, fish, meats or even grains that you have on hand… or think you have anyway! I thought for sure I had a sweet potato left in my fridge, but upon verification, it turned out I didn’t after all! Alarmed, I immediately called a meeting with my memory and it quickly pointed out that I had used BOTH my sweet potatoes, one here and the other one here.


I ended up having to ask my ex to drop by the grocery store on his way here to get me one. Hey, I had already changed my plans once and this new plan included sweet potato! I was not going to change again! Plus, it wouldn’t have been the same without it! I mean seriously, you can’t have a sweet potato oven baked frittata without a sweet potato, now, can you?

(serves 6)

  • 4 tbsp cornmeal
  • Cooking spray or olive oil
  • 1 tbsp olive oil
  • 1 onion, diced
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 sweet potato, peeled and diced
  • ¾ cup water
  • 2 cups broccoli florets
  • ¼ cup bell peppers, finely chopped
  • ½ cup sliced black olives
  • 1 cup frozen corn
  • 1 cup fresh parsley, chopped
  • 8 eggs
  • ¾ cup unsweetened soy milk
  • ½ tsp paprika
  • ¼ tsp ground coriander
  • ¼ tsp cumin
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • ¼ tsp hot chilli flakes
  • 75g grated cheddar cheese


  • Preheat the oven to 375F. Coat a glass or ceramic baking dish with cooking spray (or brush lightly with olive oil). Add cornmeal and tilt dish in all directions to coat the sides and bottom with the cornmeal. Leave excess (if any) at the bottom, shaking from side to side to spread evenly. Set aside.
  • Heat the olive oil in a large skillet over medium high heat. Add the onion, salt and pepper and cook until golden, about 5 minutes. Add water and sweet potatoes, cover loosely and cook until potatoes start to become tender, about 3-5 minutes. Check often to make sure there is enough water; add more if necessary, but not too much; it needs to completely evaporate before you add in the rest of the vegetables.
  • Toss in broccoli florets, corn, black olives and bell peppers. Give this a good stir, cook for an additional minute or two then transfer delicately to reserved baking dish.
  • Combine milk and spices together in a large mixing bowl. Whisk in eggs and beat until well combined. Pour over vegetables and top with grated cheese.
  • Cook in the oven for 20-25 minutes, until eggs are set and cheese starts to colour.

March 16, 2011

Baked Egg and Spinach

The title for tonight’s post should’ve been “Olive and sun dried tomatoes polenta” but silly me realized earlier today that I totally forgot to make my polenta yesterday, so that I could leave it in the fridge to chill overnight. Sooooo, I had to swap things around a bit and decided to have tomorrow’s supper tonight and tonight’s tomorrow. Not sure Felix (my son) will be too happy about that, but I didn’t have much of a choice… My polenta is now done and cooling off, so unless something goes wrong, tomorrow’s post will have something to do with olives and polenta!

About tonight’s dish… To be completely honest, I did attempt it sometime last week, but was so unhappy with my pictures, I decided not to share them. Sorry about that, but trust me, after looking at the pics, you wouldn’t have wanted to give the dish a try anyway and that would’ve been a real shame, because it is a very good meal. However, you have to be a serious spinach lover, or a  hardcore Popeye fan, because you will need quite a large quantity to make this: I am talking about half a pound per serving! Still, despite the fact that it calls for so much spinach, this dish remains very light and would also make an excellent breakfast.

I got the inspiration for this one after stumbling upon Serena’s post, over at Ten Things That. That picture made my mouth water instantly and I knew I HAD to give this a try. I pretty much used her recipe, except I used fresh spinach instead of frozen. 225 grams of them. And I baked in a 375 degree oven for about 15 minutes, until the white was set but the yolk was still runny. Oh, and be careful when you take the first bite, this thing is really HOT (yeah, I burned my tongue, but it was worth it!)

Thanks for the inspiration, Serena!  I truly enjoyed this!

February 27, 2011

Tortilla Wrapped Blue Cheese Omelet

That was not what was initially planned for tonight, but I was real pooped after yesterday and spending the day organizing the kitchen, so I didn’t really feel like cooking. Mind you, the initial plan wasn’t much more complicated, but just enough to make me change my mind and opt for this one instead. In fact, I was supposed to make that meal yesterday, but given all the food that I had eaten during the day and the time at which I got back home, I ended up not even making supper at all.

This one is so very easy to make, perfect for those busy weeknights, or for those nights when you are alone and cooking only for yourself. It could also be a superb choice for lunch. It’s basically an egg white omelet, wrapped in a multi grain tortilla. I chose to dress mine with a little bit of arugula, toasted pecans and a few crumbles of blue cheese (my favorite combo!) but really, you could do anything you want. The kids don’t care much for arugula and blue cheese, so they chose to go with asparagus and mozzarella. You can just let your imagination go wild. So many different vegetables would go well in there: mushrooms, peppers, green onions, zucchinis, corn, peas, spinach… a few shrimps would be good also, why not?

Really, omelets are so versatile, I just love them! In fact, I had two today. One for lunch, and one for supper. And the one I had for lunch was stuffed with leftover eggplant from the other night’s sandwich and sauce from my tofu broccoli spaghetti. Weird, I know… but it was surprisingly good! How’s that for versatility!