Sweet Potato and Caramelized Onion Frittata

Sweet Potato and Caramelized Onion Frittata on Whisk Together

Book:  Our book club book this month is “The Nesting Place:  It Doesn’t Have to Be Perfect too Be Beautiful” by Myquillyn Smith.  Funny, I was researching decorating and pick this book up in the summer.  I didn’t read it because it didn’t teach you how to decorate but more about life while decorating.

My friend read the newest book “Leaving Time” by Jodi Picoult and I’m definitely going to pick this one up.  I love Jodi Picoult!!  She is maybe one of my top five with John Hart being one of my all time favorites.

Sweet Potato and Caramelized Onion Frittata_1 on Whisk Together

Recipe:  Yes, another frittata!  Because I was afraid that not everybody would like a fajita frittata and I made this one as well.  I like them both and I like having options depending on what is in season or what I get in my co-op produce box.

I love the sweet onions and sweet potatoes with a hint of rosemary.  It looks and taste very restaurant-like without being fussy or hard to cook at all.

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Sweet Potato and Caramelized Onion Frittata

Ingredients

  • 1 large Vidalia onion, sliced thin
  • 2 sprigs rosemary
  • olive oil
  • salt and pepper
  • 2 small sweet potatoes, peeled and sliced lengthwise down the middle then 1/4" thick
  • 8 large eggs or 7 XL eggs
  • 2 ounces (or 1/4 cup if you like) shredded Parmesan cheese
  • 1 tsp. dried rosemary or 3 Tb. fresh rosemary, chopped

Instructions

  1. In a large skillet, heat 1-2 teaspoons olive oil on medium high heat. Add onions. Cook 5 minutes. Turn down heat to medium or medium-low. While cooking, fold in 1 spring of rosemary. Stir off and on and cook 15-20 minutes. The onions should turn deep brown. Add a sprinkle of salt and remove rosemary sprig. Store the onions in the fridge or move to the next step in making the frittata.
  2. Preheat oven to 400 degrees.
  3. Grease a pie plate with cooking spray. Roast potatoes 25-30 minutes. Add onions. In a large bowl, whisk together eggs, Parmesan cheese, 1/2 tsp. salt and 1/4 tsp. pepper. Pour egg mixture on top of the potato and onions.
  4. Bake in the oven for 30 minutes or until the egg dish is set in the middle. Sprinkle with dried or fresh rosemary. Serve warm.
http://www.whisktogether.com/2015/02/22/sweet-potato-and-caramelized-onion-frittata/

Sweet Potato and Caramelized Onion Frittata
serves 6

1 large Vidalia onion, sliced thin
2 sprigs rosemary
olive oil
salt and pepper
2 small sweet potatoes, peeled and sliced lengthwise down the middle then 1/4″ thick
8 large eggs or 7 XL eggs
2 ounces (or 1/4 cup if you like) shredded Parmesan cheese
1 tsp. dried rosemary or 3 Tb. fresh rosemary, chopped

In a large skillet, heat 1-2 teaspoons olive oil on medium high heat.  Add onions.  Cook 5 minutes.  Turn down heat to medium or medium-low.  While cooking, fold in 1 spring of rosemary.  Stir off and on and cook 15-20 minutes.  The onions should turn deep brown.  Add a sprinkle of salt and remove rosemary sprig.  Store the onions in the fridge or move to the next step in making the frittata.
Preheat oven to 400 degrees.
Grease a pie plate with cooking spray. Roast potatoes 25-30 minutes.  Add onions.  In a large bowl, whisk together eggs, Parmesan cheese, 1/2 tsp. salt and 1/4 tsp. pepper.  Pour egg mixture on top of the potato and onions.
Bake in the oven for 30 minutes or until the egg dish is set in the middle.  Sprinkle with dried or fresh rosemary.  Serve warm.

Fajita Frittata

Fajita Frittata_1 on Whisk Together1

 

Book:  We all decided that “Where’d Ya Go Bernadette?” by Maria Semple was funny…. but wouldn’t recommend.  It’s funny and weird and if you want that – go read it.  If you want an ending that makes sense, don’t.

Fajita Frittata on Whisk Together

I am working on another “Our Favorite Things at Trader Joe’s” post.  It should almost be entitled “What We Don’t Like at Trader Joe’s” because that would be SO much faster and easier.  There are just a few things I don’t like at Trader Joe’s:  many of their soups are too sweet to me.  They add quite a bit more sugar than I would if I made it from scratch.  I also like their High Fiber Joe’s O’s, but I don’t like what happens to me 4 hours after eating them if you get the drift.

Here is one of my all time favorite things at Trader Joe’s:  The Spinach and Kale Greek Yogurt Dip.  I use it for dipping all my veggies.  I use it to make tuna salad.  I use it to dip chips.  I could just eat it with a spoon  – so good.  The counter lady uses it in her mashed potatoes which seems brilliantly delicious.

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Recipe:  Recently, I have been trying to add more vegetables into our diet.  To make them yummy and filling, I came up with this frittata with the produce we received in our Produce Basket.

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This is one of my favorite new egg dishes.  After having some friends over, I couldn’t decide which one to make and made two kinds!  This is the first one and you can use any fajita combination ingredients you can find in the fridge or freezer.  Trader Joe’s makes this handy Bell Pepper Medley where everything is chopped and frozen in a big bag for $1.69.  Most of the time, the traffic light peppers are $2-3 here per package anyway.  So, it is handy and cheap and good for you 🙂

Fajita Frittata

Ingredients

  • 2 cups of a mixture of: yellow or red onion, green/red/yellow/orange bell peppers, fresh or frozen cut into strips
  • 1 jalapeno, diced with ribs and seeds removed
  • 2 cloves garlic, minced
  • 1 tsp. fajita seasoning (I used Wildtree or there is homemade or taco seasoning is similar)
  • 7 XL or 8 Large eggs
  • 1/4 cup shredded cheddar cheese
  • salt and pepper
  • 2 Tb. fresh cilantro

Instructions

  1. Preheat oven to 375 degrees.
  2. Spray a microwave safe 9" pie plate with cooking spray. Add onion and pepper mix with the jalapeno. Cover with a paper towel and microwave on high for about 2 minutes. Veggies should be hot and tender. Add garlic and stir.
  3. In a large bowl, whisk together the eggs. Add fajita seasoning, cheese, 1 tsp. kosher salt, and 1/2 tsp ground black pepper and whisk to combine. Pour the egg mixture onto the veggies.
  4. Put pie plate in oven for 30 minutes. Eggs should be set in the middle and not jiggle. Remove from oven and cool 5 minutes. Sprinkle cilantro on top. Slice and serve.
  5. Alternatively: If you don't have a glass pie plate, any microwave safe dish will work.
  6. Another Alternative: Preheat oven to broil setting. Over medium-high heat, cook onions and peppers in a oven safe, non stick, 10" saute pan. Add egg mixture. Cook on medium high heat for 4-5 minutes. Broil for 2-3 minutes or until eggs are set. Sprinkle cilantro on top to finish.
http://www.whisktogether.com/2015/02/20/fajita-frittata/

Fajita Frittata
serves 6

2 cups of a mixture of: yellow or red onion, green/red/yellow/orange bell peppers, fresh or frozen cut into strips
1 jalapeno, diced with ribs and seeds removed
2 cloves garlic, minced
1 tsp. fajita seasoning (I used Wildtree or there is homemade or taco seasoning is similar)
7 XL or 8 Large eggs
1/4 cup shredded cheddar cheese
salt and pepper
2 Tb. fresh cilantro

Preheat oven to 375 degrees.
Spray a microwave safe 9″ pie plate with cooking spray.  Add onion and pepper mix with the jalapeno.  Cover with a paper towel and microwave on high for about 2 minutes.  Veggies should be hot and tender.  Add garlic and stir.
In a large bowl, whisk together the eggs.  Add fajita seasoning, cheese, 1 tsp. kosher salt, and 1/2 tsp ground black pepper and whisk to combine.  Pour the egg mixture onto the veggies.
Put pie plate in oven for 30 minutes.  Eggs should be set in the middle and not jiggle.  Remove from oven and cool 5 minutes.  Sprinkle cilantro on top.  Slice and serve.
Alternatively:  If you don’t have a glass pie plate, any microwave safe dish will work.
Another Alternative:  Preheat oven to broil setting.  Over medium-high heat, cook onions and peppers in a oven safe, non stick, 10″ saute pan.  Add egg mixture.  Cook on medium high heat for 4-5 minutes.  Broil for 2-3 minutes or until eggs are set.  Sprinkle cilantro on top to finish.

Ham and Cheese Crustless Quiche

Ham and Cheese Crustless Quiche on Whisk Together

Book:  We finished “Walt Disney” by Bob Scollen and it was a treat.  What an amazing life the man led!  I am sure there was a lot left out since it was a juvenile book, but maybe that is for another time.

I finished reading Desires and Devices: A History of Contraceptives in America by Andrea Tone as well.  It was written by a professor and done so eloquently.  If you ever want to find a conspiracy or research in regards to contradicting our assumptions, this book would fit the bill.  One example, for all of our advances the United States is still highest in pregnancy rates in people under 20 (only Hungary beats us).   The entire last half of the book was on the pill and the Dalkon Shield failure.  The failure resulted in a halt on research everywhere in order to keep from being sued into bankruptcy basically.  (Maybe that’s why nothing really new has come out in like 30 years?)  An interesting social history on the United States with great attention to detail into the fraud and deceit behind some of the studies done to move ahead in science and technology.

Recipe:  No really good way to segue into a crustless quiche from that topic!  Well, we had a ton of leftover delicious bestest ham ever from the holidays and made this quick quiche for dinner.  YUM!  Dinner, breakfast, brunch whatever!  Use any meat you want, any veggie and any cheese.  Maybe I should call it the “Whatever Crustless Quiche.”  🙂

Ham and Cheese Crustless Quiche_2 on Whisk Together

Ham and Cheese Crustless Quiche

Ingredients

  • Ham and Cheese Crustless Quiche
  • serves 6-8
  • 6 ounces cooked ham, diced (about 1 and 1/4 cups)
  • 3/4 cup chopped cooked broccoli, cauliflower, asparagus or 1 cup uncooked baby spinach
  • 4 ounces cheddar cheese (or any mixture), about 1/2 cup
  • 8 large eggs or 7 extra large eggs
  • 1/2 cup milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Preheat oven to 375 degrees. Spray a pie plate with cooking spray.
  2. Sprinkle the ham, vegetables and cheese into the plate.
  3. In a large bowl, whisk together the eggs, milk, salt and pepper.
  4. Pour onto top of the meat. Bake about 30 minutes. Jiggle the quiche to see if it is set. If not, bake another 5 minutes.
  5. Cool for a few minutes, serve and eat!
  6. Recipe adapted from Food.com
http://www.whisktogether.com/2015/01/10/ham-and-cheese-crustless-quiche/

Ham and Cheese Crustless Quiche
serves 6-8

6 ounces cooked ham, diced (about 1 and 1/4 cups)
3/4 cup chopped cooked broccoli, cauliflower, asparagus or 1 cup uncooked baby spinach
4 ounces cheddar cheese (or any mixture), about 1/2 cup
8 large eggs or 7 extra large eggs
1/2 cup milk
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Preheat oven to 375 degrees.  Spray a pie plate with cooking spray.
Sprinkle the ham, vegetables and cheese into the plate.
In a large bowl, whisk together the eggs, milk, salt and pepper.
Pour onto top of the meat.  Bake about 30 minutes.  Jiggle the quiche to see if it is set.  If not, bake another 5 minutes.
Cool for a few minutes, serve and eat!

Recipe adapted from Food.com

Caramel Apple Scones and Baby Shower

Caramel Apple Scones_4 on Whisk Together

I hope everyone had a GREAT Thanksgiving.  Apples are still flowing at the grocery stores and these little babies would be fabulous to whip up one evening to freeze for breakfast, a brunch party, a baby shower or when you are invited to someone’s house at the last minute.  We served these scones at my friend’s baby shower a couple of weeks ago.  My friends did the flower arrangements, decorations and games.   The top of the tier is Apple Pastry and the bottom is the Caramel Apple Scones.

Melissas Baby Shower_9 on Whisk Together

Melissas Baby Shower_8 on Whisk Together Melissas Baby Shower_4 on Whisk Together

 

 

Melissas Baby Shower_5 on Whisk Together

Melissas Baby Shower_12 on Whisk Together

Bethany, Janna, Melissa, Me, Alison

Caramel Apple Scones_6 on Whisk Together

Caramel Apple Scones_7 on Whisk Together

Caramel Apple Scones

Ingredients

  • Apples:
  • 1 T butter
  • 1 cup (1 large) Granny Smith or Gala apple, peel and finely chop
  • 1 tsp. cinnamon
  • Dough:
  • 3 cups AP flour
  • 1/3 cup sugar
  • 2 Tb. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt (if using unsalted butter. If using salted butter, omit)
  • 1 stick (1/2 cup) butter - VERY cold!, cut into chunks
  • 1 cup greek vanilla yogurt
  • Icing:
  • 4 Tb. butter
  • 1/2 cup brown sugar
  • 2 Tb. milk
  • 1/4 tsp. vanilla
  • 1/2 -3/4 cup powdered sugar (sift to make it look pretty!!!)

Instructions

  1. Preheat oven to 350 degrees if baking the scones immediately. I like to make them ahead of time and freeze after cutting them up, but before baking.
  2. In a small pan, melt the butter for the apples over medium-low heat. Add apples and cinnamon. Cook until soft - about 5 minutes.
  3. In a great big bowl, mix the dry ingredients for the dough: flour, sugar, baking powder, baking soda and salt. Add the butter and work it into the flour mixture with a pastry blender, 2 forks or your fingers. It should turn into little crumbs. Fold in the Greek yogurt and cooked apples. Stir until the dough just comes together although it may look dry and crumbly. Form a ball and gently roll into a rectangle. For large scones, cut the rectangle into 2-3 large squares. Then, cut each square into 4 triangles which yields 8-12 large scones. Or, cut those scones in half into 16 smaller triangles.
  4. Bake these on parchment paper or silicone on a cookie sheet for 15 minute for large scones or 10-12 minutes for small scones. The edges should be slightly brown.
  5. Instead of baking, you can flash freeze the scones for later. Place them on a cookie sheet lined with parchment or silicone. Freeze for about 30-60 minutes. Then, place in a ziplock bag until ready to use. Bake from frozen and add a few minutes to the baking time.
  6. For the icing: Melt the butter in a small pot on the stove or in the microwave. Add brown sugar and milk. Cook for 1 minutes on the stove or 30 seconds in the microwave until good and hot, but not bubbling. Remove from the heat and add the vanilla and powdered sugar. Beat the mixture with a whisk or electric mixer. Use the icing in a plastic baggie with the corner cut off for pretty drizzles! Or use a spoon and drizzle the icing over the baked scones. You will have leftover icing, so freeze and use for another time, or cut the icing recipe in half.
  7. Recipe from RecipeGirl
http://www.whisktogether.com/2014/11/29/caramel-apple-scones-and-baby-shower/

Caramel Apple Scones
8-12 large scones, 16-20 mini scones

Apples:
1 T butter
1 cup (1 large) Granny Smith or Gala apple, peel and finely chop
1 tsp. cinnamon
Dough:
3 cups AP flour
1/3 cup sugar
2 Tb. baking powder
1 tsp. baking soda
1/4 tsp. salt (if using unsalted butter. If using salted butter, omit)
1 stick (1/2 cup) butter – VERY cold!, cut into chunks
1 cup greek vanilla yogurt
Icing:
4 Tb. butter
1/2 cup brown sugar
2 Tb. milk
1/4 tsp. vanilla
1/2 -3/4 cup powdered sugar (sift to make it look pretty!!!)

Preheat oven to 350 degrees if baking the scones immediately. I like to make them ahead of time and freeze after cutting them up, but before baking.
In a small pan, melt the butter for the apples over medium-low heat. Add apples and cinnamon. Cook until soft – about 5 minutes.
In a great big bowl, mix the dry ingredients for the dough: flour, sugar, baking powder, baking soda and salt. Add the butter and work it into the flour mixture with a pastry blender, 2 forks or your fingers. It should turn into little crumbs. Fold in the Greek yogurt and cooked apples. Stir until the dough just comes together although it may look dry and crumbly. Form a ball and gently roll into a rectangle. For large scones, cut the rectangle into 2-3 large squares. Then, cut each square into 4 triangles which yields 8-12 large scones. Or, cut those scones in half into 16 smaller triangles.
Bake these on parchment paper or silicone on a cookie sheet for 15 minute for large scones or 10-12 minutes for small scones. The edges should be slightly brown.
Instead of baking, you can flash freeze the scones for later. Place them on a cookie sheet lined with parchment or silicone. Freeze for about 30-60 minutes. Then, place in a ziplock bag until ready to use. Bake from frozen and add a few minutes to the baking time.
For the icing: Melt the butter in a small pot on the stove or in the microwave. Add brown sugar and milk. Cook for 1 minutes on the stove or 30 seconds in the microwave until good and hot, but not bubbling. Remove from the heat and add the vanilla and powdered sugar. Beat the mixture with a whisk or electric mixer. Use the icing in a plastic baggie with the corner cut off for pretty drizzles! Or use a spoon and drizzle the icing over the baked scones. You will have leftover icing, so freeze and use for another time, or cut the icing recipe in half.

Recipe from RecipeGirl

Caramel Apple Scones_6 on Whisk Together

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