EnjoyYourCooking

My Homemade Food Recipes & Tips

Category: Eggs (Page 1 of 2)

Salmon and Broccoli Frittata

September 23rd, 2017 in Eggs, Fish, Main Dishes by Julia Volhina
Salmon and Broccoli Frittata

I am always not sure what the difference is between frittata, omelette or just crustless quiche: all of these have something to do with eggs, some sort of cream, cheese and various fillings.

In this recipe fillings are salmon, broccoli, asparagus and some greens. And today I will call it a frittata 🙂 And hey, it is full of veggies…

Great recipe for breakfast, lunch or whatever meal time you prefer.

Scrambled Eggs with Asparagus, Tomatoes and Mushrooms

July 29th, 2017 in Eggs, Main Dishes by Julia Volhina
Scrambled Eggs with Asparagus, Tomatoes and Mushrooms

Scrambled eggs is one of these things one can easily throw together and be creative about it: the fridge content is the only limit, really.

And asparagus is my new go to for scrambled eggs lately. It pairs well with mushrooms and vegetables, and eggs themselves of course.

So here you go: a recipe for scrambled eggs with asparagus and mushrooms. Feel free to follow the steps, or tweak it one way or another.

Spinach Crustless Quiche

April 8th, 2017 in Eggs, Main Dishes, No-meat by Julia Volhina
Spinach Crustless Quiche

It is green and delicious, it is spinach quiche.

Great recipe for weekend breakfast or brunch, when you want to eat something tasty without spending too much time and effort preparing it.

If you prefer quiches baked in crust, it will work too, just bake the crust, pour mixture in and cook according to directions below.

These ingredients will fit in 9-10 inch pan. Depending on how hungry you are, it will feed from 2 to 4 people.

Omelette with Broccoli

August 13th, 2016 in Eggs, Main Dishes by Julia Volhina
Omelette with Broccoli

If you like quiches for breakfast or brunch but don’t want to mess with puff pastry (or trying to cut off some carbs and fat) try this recipe for an omelette with broccoli.

I used fresh broccoli crowns (they are pretty inexpensive and taste great being in season and such), however frozen ones will probably work as well.

Cooking time for the omelette will depend on the size of the pan and amount of ingredients you use. Start testing readiness at 20 mins mark with a wooden toothpick. When omelette is ready, the toothpick should come out clean when stuck into the middle of the omelette.

Amount of ingredients from this recipe will produce 2 portions.

Cabbage Baked with Eggs

December 20th, 2014 in Eggs, Main Dishes, No-meat, Sides by Julia Volhina
Cabbage Baked with Eggs

I don’t know how to call this dish: it is not a cake or pie, but it certainly looks like one; it doesn’t seem to be a casserole, but you can bake it in a casserole pan, it does look similar to quiche, but is not exactly a quiche.

I guess at very least it is an omelette, omelette with cabbage. Yes, I know, an unusual combination, but still pretty tasty.

Cabbage omelette doesn’t require a lot of time to prepare, can be served for breakfast or lunch as a dish on it’s own, but it also can be paired with meats as a side dish.

Summer Squash Omelette

February 15th, 2014 in Eggs, Main Dishes, No-meat by Julia Volhina
Summer Squash Omelette

Perfect recipe for breakfast or brunch, especially on a weekend.

Summer squashes or zucchinis or a combination of these will work for this recipe. One or two, depending on their size and size of skillet you use. You will need just enough to form a single layer.

I used italian blend of cheeses, it worked perfectly. Other cheese or combination of cheese to your liking will work as well.

Deviled Eggs with Blue Cheese

September 14th, 2013 in Appetizers & Snacks, Eggs by Julia Volhina
Deviled Eggs with Blue Cheese

Blue cheese and boiled egg yolks seasoned with fresh parsley, tobasco sauce and mayo tastes a bit unusual and a bit spicy. But if you are true lover of blue cheese this recipe is definitely for you.

By the way if you like it to be more spice – use a bit more tobasco sauce, or you can skip the sauce all together otherwise.

If you would like eggs to look a bit more festive, use pastry bag with a star tip on it to arrange stuffing mix into egg halves, simple ziplock can be used too (just staff mix into it, seal it and cut one of tips off), or just a tea spoon.