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Spring Fever Continues with a Spring Onion Omelette

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Last weekend was such a beautiful spring weekend in Austin.  Of course, the trouble with that is it was hard to be motivated to stay inside and cook.  Of course, a girl has to eat so I did manage to squeeze in a few meals at home.

The Downtown Austin farmers market was bustling on Saturday.  I think the gorgeous weather makes people hungry.  The market booths were packed with beautiful lettuce, strawberries, and even the first zucchini of the season from Acadian Farms.
040509_1I was particularly excited about the spring onions from Harvest Time Farm Stand.  They are so sweet and delicious that I wanted to make something that really showed off the flavor of the onions – I wanted to taste them.
Spring Onion Omelette
2 tbsps butter
2-3 spring onions (depending on the size) with the greens, chopped
3 eggs, scrambled
Parmesan cheese, grated
salt & pepper to taste
Melt a tbsp of butter in a skillet.  Add the onions and greens and saute until tender.
In a separate skillet, melt the other tbsp of butter.  Add the eggs to the skillet.


Swirl the skillet while the eggs are cooking so that they don’t stick.
 When the eggs are almost cooked,
add the spring onions, Parmesan, salt and pepper and fold the edge of the omelette over.  Cook for another 3-4 minutes to allow the ingredients to warm through.
Serve with a beautiful green salad.
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Spring Fever Frittata

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I am definitely in the full throes of Spring Fever. I find myself staring out the window at work and wanting to go outside and play. Thank goodness for overcast days or I’d never get anything done at work.
And, nothing says spring to me like beautiful fresh eggs. I am fortunate enough to have a colleague at work who brings us fresh eggs from her father’s farm. They are amazing – dark, rich yellow yolks – and so delicious.
I recently celebrated my most recent dozen eggs by making a frittata with green onions, spinach tomatoes and feta. It was full of great spring flavor and it made 4 servings so I had breakfast all week.


Spring Fever Frittata

1 tbsp olive oil

1 clove garlic, peeled and chopped
1/2 bunch green onions, cleaned and chopped
1/2 pound spinach, rinsed and chopped
2 tomatoes, chopped and seeded
6 eggs, lightly scrambled
salt and pepper
feta cheese
Preheat the broiler.
Heat olive oil in skillet. Add onion and garlic and saute for a minute. Add spinach and allow it to wilt. Add tomatoes and saute for a few minutes.
Season the scrambled eggs. Add the eggs to the skillet and distribute evenly in the pan. Let the eggs cook (don’t stir) until they begin to set. Add the feta and place the pan under the broiler to finish cooking. (Watch it. Don’t let it get as “crispy” on top as mine did.)
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A Fabulous Fall Frittata

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Despite the overcast weather, the market was busy on Saturday as everyone was loading up on produce for the upcoming holiday.  I decided it was the perfect time to make a recipe I had picked up a couple of weeks before from Chef Quincy Adams Erickson, Butternut Squash and Goat Cheese Frittata.

If you aren’t familiar with Quincy’s work around time, she is a true gift in our community.  She is the executive chef of the catering company Fete Accompli and one of the founding members of the Austin chapter of Les Dames d’Escoffier, an organization which gives female chefs a forum for sharing ideas and supporting each other.    I wasn’t sure about butternut squash in a frittata, but I knew that if the recipe was from Quincy it would be great.   It was a great way to kick off a lazy Sunday.
On an unrelated note, I had dinner with a friend at Asti last night.  I hadn’t been in a while and I had forgotten how wonderful it is.  I had the special which featured lamb and lamb sausage from Countryside Family Farms with a mint risotto.  It was delicious and I appreciated it even more because I knew it supported a local farm.  If you love our farm community, don’t just support them at the market, but also support local restaurants who buy from them.  It’s a win-win for everyone.
Butternut Squash and Goat Cheese Frittata
from Chef Quincy Adams Erickson
2 cups butternut squash, 1/2 inch cubes
4 cloves garlic
6 tablespoons butter divided
3 bunches spring onions
12 whole eggs
1/2 cups cream
2 cups goat cheese, crumbled
1/2 cup grated parmesan reggiano
2 teaspoons salt and pepper to taste
For the squash: Set oven temperature to 500 degrees.  Peel butternut squash, remove seeds and cut into 1/2 inch dice.  Finely chop garlic.  Melt 3 tablespoons butter in saute pan and toss in garlic.  Toss butternut squash with butter garlic mixture.  Place in 8×8 inch pan and roast in oven for 6-8 minutes until golden.
Slice spring onions very thinly with some of the green included.  Saute in remaining butter until just soft.  Set aside.
Whisk all of the eggs together and add the cream and whisk again.
Fold in the cheeses, squash and onions and stir again.  Add salt and pepper and stir.
Poor into an 8×8 inch pan and bake at 350 degrees for 15-20 minutes.  Serve a with a seasonal greens or arugula salad.
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A Piddling Sunday Morning and Huevos Poblanos Rajas

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I love the rhythm of a busy Saturday – the farmers market, football games, lunch with friends- but Sunday is my favorite day of the week. My life tends to be pretty heavily scheduled and I try very hard to not have any specific plans on Sunday except family dinner. My ideal Sunday is piddling around the house in the morning drinking coffee, watching CBS Sunday morning, listening to Chillville on 101x after that and reading the papers online. On a productive Sunday, I might also balance my checkbook, pay bills or get some other chores done while piddling. Eventually, I get motivated enough to go exercise and then make a yummy brunch as my reward for taking time to sweat.

For lots of different reasons it has been weeks since I had a Sunday like this and I’ve definitely felt it during the week. Today, I got my lazy Sunday morning back and it was glorious! I celebrated with an hour bike ride around UT (love the fountains on Sunday morning) and Hyde Park and came home to make a fritatta.

One of my favorite recipes that I found a few years back on Epicurious is a skirt steak with zucchini and poblanos. I decided that the idea might be good for a fritatta. I skipped the steak this morning and did pan sausage instead. Also, there were no Poblanos at the market, but Steele Farms had some great Anaheim peppers so I used those instead.

It was a pretty great brunch if I do say so myself and I hope you can enjoy it on your own lazy Sunday soon.

Huevos Poblanos Rajas
2 Poblanos or Anaheim peppers, roasted and chopped
4 eggs, lightly scrambled
1/2 pound of pan sausage from Peach Creek Farm
1/2 onion, chopped
2 cloves of garlic, chopped
1 zucchini, chopped
Pepper Jack Cheese from Brazos Valley Cheese

Roast the peppers under the broiler, rotating them so they are roasted on all sides. Place the roasted peppers in a plastic bag that you can seal or tie shut so that the skins can steam. Once they are cool enough to handle, peel and seed the peppers. Try not to run the peppers under water during this process as you don’t want the oil in the peppers to wash off – that’s where the flavor comes from. If you need to clean off the peppers, use a paper towel or napkin.

Brown the pan sausage in a skillet. Remove the sausage from the pan and drain on a napkin or paper towel.

Saute the onion and garlic in a little bit of oil. Add the zucchini and peppers and cook until zucchini is tender. Add the eggs and cook until eggs start to firm up. Top with the cheese and then place the entire pan under the broil for 3-5 minutes until the top is lightly browned and bubbly.

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