Zucchini Blossom Fritatta

This is from Patricia Wells – so it is perfect! This dish is so easy to make and will impress the heck out of your guests.

  • Olive oil
  • 1 onion, sliced thin
  • Salt
  • 16 – 20 zuk Blossoms, trimmed from stem
  • 7 oz goat cheese, crumbled
  • 2 tbsp finely grated parmigiano
  • 6 eggs, lightly beaten
  • 2 tsp dried mon
  • Preheat oven to 425.
  • In a small pan heat 2 tsp oil over medium heat, add onions and pinch of salt. Cook until soft.
  • Spray a 10 inch pie pan with olive oil. Spread onions on the bottom, top with cheeses, layer with zuk blossoms, pour eggs over the blossoms, sprinkle with mint.
  • Bake for 20 minutes until golden.
  • Slice into wedges.
  • Serves 4.
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    Taco Pizza

    This recipe comes from Eating Well with a few minor tweaks. I found that 1/2 c a water was not adequate to bring the dough together so I added another 1/2 c. I also added a few more ingredients to the vegetarian delight!

    • 2 large eggs
    • 1 1/2 c masa harina
    • ½ c sliced scallions
    • ½ – 1 c water
    • 1 tbsp chili powder
    • 1 tsp garlic powder
    • ¼ tsp salt
    • 1 can black beans, heated and mashed
    • 1 c shredded pepper Jack cheese
    • 2 c shredded romaine lettuce
    • 1 medium ripe avocado, thinly sliced
    • ¼ c slivered red onion
    • ½ c pico de gallo or fresh salsa
    • 1/4 c crema
    • Sliced olives

    Position rack in upper third of oven; preheat to 400°F. Line a large rimmed baking sheet with parchment paper. Beat eggs in a medium bowl.

    Mix in masa, scallions, water, chili powder, garlic powder and salt. Spread evenly on the prepared baking sheet into a 9-by-11-inch oval. Bake the crust until lightly browned, about 10 minutes.

    Spread beans on the crust and sprinkle with cheese. Bake until the cheese is melted, about 5 minutes more. Top the pizza with romaine, avocado, onion, pico de gallo, olives and cilantro. Drizzle with crema.

    Serves 4.

    Asparagus Puff

    This is from Patricia Wells The Provence Cookbook – it’s perfect for lunch or a light dinner.

    • 1 lb asparagus, cut into 1/2 inch pieces, lightly steamed
    • 4 oz Pancetta, cooked crispy and drained
    • 4 eggs
    • 1 c whole milk
    • Salt and pepper

    Preheat oven to 425.

    Butter the inside of a 10 inch round dish.

    Whisk eggs and milk, season with salt and pepper, add asparagus and pour 1/2 in the round dish. Sprinkle Pancetta over eggs, pour remaining egg mixture.

    Bake for 40 – 50 minutes until set and golden on top.

    Cut into wedges and serve.

    Serves 6.

    Spicy Chickpeas with Runny Eggs and Proscuitto

    This is a great weeknight meal – it comes together quickly and tastes wonderful.

    • 2 Tbsp olive oil
    • 2 garlic cloves, thinly sliced
    • 1 sprig rosemary (optional)
    • 1 15-oz. can chickpeas, rinsed
    • 1 15 oz can diced tomatoes
    • 1 Tbsp. tomato paste
    • 1 Tbsp sweet smoked paprika
    • 1 c heavy cream or almond cream
    • Salt
    • Pepper
    • 2 large eggs
    • 4 thin slices of prosciutto

    Heat oil in a medium skillet over medium. Cook garlic and rosemary, tossing, until garlic is golden brown and rosemary crisps up slightly but isn’t browned, about 30 seconds for rosemary and 2 minutes for garlic. Add chickpeas, tomatoes, tomato paste, and paprika to skillet and cook, stirring often, about 10 minute. Mix in cream, season with salt and lots of pepper, and bring to a simmer. Crack eggs into chickpea mixture and season them with kosher salt. Cover and cook until white parts of eggs are set but yolks are still runny, about 2 minutes. Remove from heat and drape prosciutto around eggs.

    Serves 2.

    Baked Eggs in Spinach

    This recipe is so a one pan wonder and it tastes amazing. Be sure to take your eggs out before they are fully set as they will continue to cook.

    • 2 leeks, sliced thin
    • 2 jalapeños, minced
    • 2 cloves garlic minced
    • 2 tbsp butter
    • 12 oz spinach
    • 4 oz feta, crumbled
    • 2 c cilantro, chopped
    • 4 eggs
    • Salt
    • Aleppo pepper
    • Hot sauce

    Preheat oven to 375.

    Melt butter in a 10 inch oven proof skillet. Add leeks, garlic and peppers and cook u til soft over medium heat. Stir in spinach and cilantro, cook until wilted, stir in feta. Break eggs into the spinach and bake for about 7 minutes. Season with salt and Aleppo.

    Serves 4.

    Shakshuka

    I can’t believe I’ve never made this dish before – I have at least 3 cookbooks with similar recipes – it is a great weeknight meal. I made a few tweaks.

    • Olive oil
    • 3 – 4 jarred roasted red peppers, chopped
    • 1 onion sliced thin
    • Salt
    • 2 cloves garlic, minced
    • 1 tsp cumin
    • 1 tsp tumeric
    • 1 tsp paprika
    • 1 tsp cayenne pepper
    • 2 lbs ripe tomatoes or canned tomatoes, chopped
    • 4 oz goat cheese, sliced
    • 6 eggs
    • Pita bread or flatbread

    Heat oven to 375.

    Heat oil in an oven proof 12 inch skillet. Add peppers and onions with a pinch of salt. Reduce heat to medium and cook stirring until the veggies are soft, about 5 minutes. Stir in spices and cook 1 minute.

    Stir in tomatoes, 1/2 tsp salt and 1/4 tsp black pepper. Cook partially covers until tomatoes are very soft and form a thick sauce, about 15 minutes. Stir in goat cheese. Crack eggs over the surface and bake for 7 – 10 minutes until eggs are just set. Serve with pita.

    Serves 4.