Spanish Chorizo Frittata

Spanish Chorizo Frittata

You just can’t beat a frittata for its simplicity and ease of preparation for something that looks so much more complicated than it actually is. Plus, you can make it any combination of flavours you want. My Spanish Chorizo Frittata is packed with flavour from spicy sausage, veggies, fresh herbs and smoked paprika. Many great flavours all hugged together with cheese and eggs. It’s the perfect meal served with a salad or hash browns.

Not only great for breakfast, lunch or dinner, it’s fantastic for guests since everything can be chopped in advance. Making the final preparation a simple matter of a little sautéing, adding whisked eggs and cream then popping in the oven until slightly puffed and golden. It takes mere minutes to pull it off once the prep is done.

So go crazy with your favourite meats, veggies and potatoes to create your own signature frittata. It’s also a great dish for those watching their carbohydrate intake as there’s no starchy crust and it can be made without meat for a great vegetarian option. I opted for a frittata with a Spanish flare full of sausage and a few of my favourite veggies. It’s delicious and I hope you enjoy it!

Recipe source for Spanish Chorizo Frittata:  Compelled To Cook

Spanish Chorizo Frittata
Print Recipe
    Servings Prep Time
    6 people 10 minutes
    Cook Time
    25-28 minutes
    Servings Prep Time
    6 people 10 minutes
    Cook Time
    25-28 minutes
    Spanish Chorizo Frittata
    Print Recipe
      Servings Prep Time
      6 people 10 minutes
      Cook Time
      25-28 minutes
      Servings Prep Time
      6 people 10 minutes
      Cook Time
      25-28 minutes
      Ingredients
      Servings: people
      Instructions
      1. Preheat oven to 350℉. Heat olive oil in 10" cast iron skillet over medium heat. Add onion, green pepper, garlic and sauté for 2-3 minutes until starting to soften. Add chorizo and cook for an additional 2-3 minutes, stirring occasionally. Stir in spinach, roasted red peppers and herbs, cooking until spinach has completely wilted, approximately 2 minutes.
      2. In a large bowl whisk together eggs, cream, smoked paprika, salt and pepper. Pour into skillet and stir 2-3 times. Sprinkle with cheese and stir just to combine. Allow to cook on stove top over medium low heat undisturbed until starting to set around the edge, approximately 5 minutes. Transfer pan to preheated oven and bake for 15-16 minutes. Remove from oven and allow to rest for 2-3 minutes before slicing.

      Quinoa Spinach Egg Cups

      Quinoa Spinach Egg Cups

      By far, one of my favourite foods to eat with eggs is spinach.  Add cheese and I’m in heaven!!  Straight out of the pan these Quinoa Spinach Egg Cups have a crispy shell, an oozy egg and melty cheese. Having more of a savoury habit, it’s no wonder I adore these baked egg cups.   Not only do these tasty cups have approximately 11 grams of protein each, they freeze surprisingly well and can be picked up and eaten out of your hand like a muffin.  Convenient, nutritious, snackable and full of texture and flavour is what makes these a winner.

      Has anyone ever had grit in their quinoa?  Sadly, a long time ago I did have a bad experience with quinoa which led me not to use it for some time. The quinoa I had purchased was either not pre rinsed or I did not rinse it enough. I really can’t remember at this point, all I know is the end result was quinoa with little sandy bits. YUK!!  It was awful, because I’d be chewing away happily and then SNAP, I’d aggressively bite down on what feels like sand.  Not a great experience and frankly it turned me off. Luckily common sense prevailed and I realized this grit could be eliminated with proper rinsing or a pre rinsed product.  So I purchased an organic quinoa, pre rinsed and gave it another go.  Tender quinoa with no grit, the way it is meant to be.  In that moment I was transformed into a quinoa lover, so I suppose my point here is to purchase a quality product and have perfect quinoa every time.

      I love this recipe because I’m a shift worker and can pull these out of the freezer for breakfast or lunch and I don’t need anything other than a microwave to warm them up.  They fill me up and keep me feeling full because of the protein content. Best of all, they’re some of my favourite foods all nestled and baked together in one convient cup.  Enjoy!

      Recipe Source:  Compelled To Cook

       

      Quinoa Spinach Egg Cups have a crispy spinach, cheese and quinoa cup filled with an egg and baked with cheese.
      Quinoa Spinach Egg Cups
      Print Recipe
      A baked crispy quinoa, spinach and cheese shell filled with egg and topped with cheese.
        Servings
        12 cups
        Servings
        12 cups
        Quinoa Spinach Egg Cups have a crispy spinach, cheese and quinoa cup filled with an egg and baked with cheese.
        Quinoa Spinach Egg Cups
        Print Recipe
        A baked crispy quinoa, spinach and cheese shell filled with egg and topped with cheese.
          Servings
          12 cups
          Servings
          12 cups
          Ingredients
          Servings: cups
          Instructions
          1. Cook quinoa as directed on the package, fluff with a fork and allow to cool to room temperature. Preheat oven to 375℉. In a medium size bowl stir together quinoa, spinach, shredded cheddar, parmesan cheese, dijon mustard, oregano, garlic powder, salt and pepper.
          2. Spray nonstick muffin tray with nonstick spray. Press an approximate 1/4 cup quinoa mixture into the muffin tin being sure to press all the way up the sides, creating a cup. Crack one egg into each cup. Bake for 15-16 minutes. Remove from oven and allow to rest for about 5 minutes. Using a rubber spatula or other flat device, scoop cups out of the muffin tray and serve immediately.
          Recipe Notes

          Dampen fingers with water when pressing quinoa into muffin tin, it will help prevent quinoa sticking too much to your fingers.  Quinoa cups can be wrapped in plastic wrap and frozen. Allow to thaw completely prior to reheating in microwave.  Eggs will be slightly more cooked but just as tasty and makes for a portable, convenient breakfast or snack.

          Cardamom Banana Bread French Toast

          Cardamom Banana Bread French Toast

          French toast like you’ve never had it! Cardamom Banana Bread French Toast is a yeasted bread loaded with bananas and pecans.  Making it a delicious take on traditional french toast.  The yeasted banana bread is like regular bread but with mashed bananas like a banana loaf.  It’s slightly heavier than regular bread but not as dense as a banana loaf giving you banana loaf taste without being too heavy.  The resulting bread is also nutty and not overly sweet, it nicely soaks up the eggs and cream without becoming too soggy.

          The idea of a yeasted banana bread comes from the book Spilling the Beans.  A book that I am currently a little obsessed with at the moment I will admit. I  found the book by accident one day on the way to a friends. It was in a box of free cook books on someones front lawn. My husband saw the sign and suggested we take a look.  I remember grumbling about not wanting someones old books but I went over anyway.  Good thing I did!!  I walked away with about 10 cookbooks that day, but Spilling the Beans is my favourite of the pile.  Authored by Julie Van Rosendall and Sue Duncan, it’s a great display of how to use beans in a variety of different ways.  A few certainly surprised me, in a good way.

          We’ve all heard it “breakfast is the most important meal of the day” and bananas are a great way to start your day right.  Their numerous nutritional benefits and versatility are why bananas are one of my favourite fruits.  Want to know more?  Well-Being Secrets has an amazing article that will have you bananas for bananas.  Check it out at http://www.well-beingsecrets.com/bananas-health-benefits/

          I love this recipe because the bread is not only great for french toast, it’s terrific toasted with butter and honey or peanut butter, oh ya!  Have your french toast on the weekend and toasted banana bread on Monday.  Without a doubt it’s a sweet and simple way to start the week.  Enjoy!

          Recipe Source:  Inspired by Yeasted Banana Bread, Spilling the Beans

           

           

          Cardamom banana bread, laced with cardamom, studded with pecans, dunked in eggs and cream and fried golden.
          Cardamom Banana Bread French Toast
          Print Recipe
          A yeasted banana bread laced with cardamom and studded with pecans, made into golden french toast.
            Servings
            8 slices
            Servings
            8 slices
            Cardamom banana bread, laced with cardamom, studded with pecans, dunked in eggs and cream and fried golden.
            Cardamom Banana Bread French Toast
            Print Recipe
            A yeasted banana bread laced with cardamom and studded with pecans, made into golden french toast.
              Servings
              8 slices
              Servings
              8 slices
              Ingredients
              Yeasted Banana Bread with Cardamom
              French Toast
              Servings: slices
              Instructions
              Yeasted Banana Bread with Cardamom
              1. Preheat oven to 85℉. Mash bananas in the bottom of a stand mixer bowl, add water, honey and yeast. Allow to ferment for 10 minutes. Stir in 1 egg, butter, milk powder, salt, cardamom, and 2 cups of flour. Add an additional 1/2 cup flour and using a dough hook, knead until flour is incorporated. Knead in flour by the 1/4 cup ensuring flour is absorbed after each addition before adding more. Add flour and continue to knead until dough pulls away from the side of the bowl. Add pecans and knead until evenly distributed. Place dough in a greased bowl, cover and allow to rise at 85℉ or room temperature until double in size, approximately 1 1/2 hours.
              2. Deflate dough by kneading 2-3 times. Divide dough into 3 equal pieces and roll each piece into an approximate 15 inch rope. Place ropes parallel to each other on a parchment lined baking sheet. Braid the 3 ropes together tucking in both ends. Cover with plastic wrap or damp kitchen towel and allow to rise until almost double in size, approximately 1 hour.
              3. Preheat oven to 350℉. Place oven rack in the middle of the oven. Whisk egg with 1 tbsp of water and brush evenly onto braided loaf. Bake for 35 minutes or an internal temperature of 200℉ is reached. Allow to cool completely on a wire rack prior to slicing.
              French Toast
              1. Preheat oven to 200℉. In a shallow dish whisk eggs, milk, cream, vanilla, cardamom and salt. Cut bread into 3/4 inch slices. Heat a large non stick skillet or griddle over medium heat. Add 1 tbsp of oil. Dip each bread slice into egg mixture and allow to sit for 20 seconds per side. Add to hot skillet and cook for approximately 4 minutes per side. Transfer to plate and keep warm in preheated oven. Repeat with remaining bread and egg mixture.
              2. Top french toast with fresh banana slices and pure maple syrup. Serve immediately.
              Recipe Notes

              Make bread the day before intending to make french toast. I used two baking sheets, one directly on top of the other creating a thicker base to prevent the bottom from becoming too dark.

              White Cheddar and Herb Omelet

              White Cheddar and Herb Omelet

              Today I am compelled to cook the humble egg.

              To me the egg is anything but dull, it encompasses all that I value in food. With having formal training in both cooking and nutrition I see the egg as the best of both worlds. By that I mean the egg is the foundation and structure to so many wonderful dishes and it is one of the most nutrient dense foods. So much in one convenient little package. The egg is versatile, nutritious, affordable, delicious and welcome at my table any time!

              For years the egg was considered villainous due to its high cholesterol content. Research now shows that other dietary factors such as saturated fat content have a greater impact on heart disease than does the cholesterol in the egg. One large egg has approximately 70 calories, 6 grams of protein, and 14 essential nutrients. These essential nutrients are ones that our bodies cannot make on their own, so it’s easy to see that the egg is an amazing food. To find out more about the great EGG, visit http://www.eggnutritioncenter.org

              The recipe I have chosen to showcase the egg today is a classic omelet with white cheddar and fresh herbs. Things don’t have to be complicated or fussy to be delicious and worth every mouthful. The key to the classic omelet is to not incorporate too much air in the mixing of the egg, to keep the egg mixture moving in the pan long enough to have them start to set and to use a medium heat so as not to brown the egg. It should be cylinder shape with little to no colour. The final result will be very tender and creamy. Enjoy!

               

              White Cheddar and Herb Omelet
              Print Recipe
              A classic omelet with white cheddar and fresh herbs. Tender, creamy and delicious.
                Servings Prep Time
                1 person 5 minutes
                Cook Time
                5 minutes
                Servings Prep Time
                1 person 5 minutes
                Cook Time
                5 minutes
                White Cheddar and Herb Omelet
                Print Recipe
                A classic omelet with white cheddar and fresh herbs. Tender, creamy and delicious.
                  Servings Prep Time
                  1 person 5 minutes
                  Cook Time
                  5 minutes
                  Servings Prep Time
                  1 person 5 minutes
                  Cook Time
                  5 minutes
                  Ingredients
                  Servings: person
                  Instructions
                  1. In a small bowl whisk eggs together with a fork. Mix only until well combined without incorporating too much extra air. Mix in white pepper and parsley to combine.
                  2. Heat butter in an 8-9" omelet pan or non stick frying pan over medium heat until starting to bubble. Add egg mixture to the pan all at once. Stir with a heat proof rubber spatula, pulling the egg away from the sides and toward the center. Keep eggs moving until starting to set, level out with the spatula and sprinkle cheese on top. At this point check your heat and lower if necessary. Keep pan on heat for about 30 seconds longer to set the eggs and melt the cheese. Remove from heat and loosen omelet from the pan with the rubber spatula.
                  3. While tilting the handle side of the pan upward, slide the omelet down the pan towards the bottom end and at the same time roll the top 1/3 edge of the omelet toward the center. Next, fold the bottom 1/3 of the omelet toward the center, creating an elongated shape. Roll omelet off the lower edge of the pan onto a plate. Sprinkle with fresh chives and serve immediately.
                  Recipe Notes

                  Keeping the eggs moving in the pan until almost set helps ensure no colour forms on the omelet.

                  Recipe Source: Compelled To Cook