Broccoli Cheddar Frittata

A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.
Broccoli Cheddar Frittata
Print Recipe
    Servings Prep Time
    6-8 servings 20 minutes
    Cook Time Passive Time
    15-18 minutes 5-10 minutes
    Servings Prep Time
    6-8 servings 20 minutes
    Cook Time Passive Time
    15-18 minutes 5-10 minutes
    A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.
    Broccoli Cheddar Frittata
    Print Recipe
      Servings Prep Time
      6-8 servings 20 minutes
      Cook Time Passive Time
      15-18 minutes 5-10 minutes
      Servings Prep Time
      6-8 servings 20 minutes
      Cook Time Passive Time
      15-18 minutes 5-10 minutes
      Ingredients
      Servings: servings
      Instructions
      1. Preheat oven to 350°F and set a rack in the middle position.
      2. In a large bowl whisk together eggs and sour cream. Add milk, mustard powder, oregano, salt and pepper and whisk to fully combine. Stir in half of the cheese. Set aside.
      3. Add oil to a 10" cast-iron skillet over medium heat. When hot add the onion and garlic and sauté until starting to soften about 3 minutes.
      4. Add broccoli and water to the pan and cover to steam the broccoli until just tender about 3 minutes. Remove lid and stir in green onions and whisked egg mixture. Allow to cook over medium-low on the stove for 3-5 until the edge is just starting to set. Sprinkle with remaining cheese and place in the oven. Bake for 12-15 minutes until just starting to set in the centre (it should jiggle a little in the centre). Remove from oven and allow to rest for 5-10 minutes.
      5. Cut into desired wedges and serve immediately.
      Recipe Notes

      -Use frozen broccoli if that's what you have, just be sure to thaw completely and pat dry before using.  Add to skillet after cooking the onion and cook just to warm (don't add water) before continuing with the recipe.

      -Gruyére cheese would also be a nice substitute for the cheddar.

      -The cooked frittata will keep for several days well wrapped in the fridge and can be rewarmed gently in the microwave.  It does not freeze well.

      Savory Mushroom Bread Pudding


      Savory Mushroom Bread Pudding
      Print Recipe
        Servings
        10-12 people
        Cook Time Passive Time
        60 minutes 70-75 minutes
        Servings
        10-12 people
        Cook Time Passive Time
        60 minutes 70-75 minutes
        Savory Mushroom Bread Pudding
        Print Recipe
          Servings
          10-12 people
          Cook Time Passive Time
          60 minutes 70-75 minutes
          Servings
          10-12 people
          Cook Time Passive Time
          60 minutes 70-75 minutes
          Ingredients
          Servings: people
          Instructions
          1. Preheat oven to 375℉ and butter a 13"x9"x2" casserole dish. Slice crust from bread and cut into 1" cubes to yield 10 cups loosely packed cubes. In a large bowl, toss bread with olive oil, thyme, garlic and a sprinkle of salt and pepper. Spread evenly in a single layer on a large baking tray and bake for 18-20 minutes until golden, turning once or twice. Remove from oven and return bread cubes to same large bowl.
          2. Heat butter in a large skillet until foamy. Add celery, onions, green pepper, and mushrooms. Sauté until softened and most of the moisture has been cooked out, about 15 minutes. While vegetables are cooking, whisk together eggs, cream, spinach, salt and pepper.
          3. Pour egg mixture over toasted bread cubes, add sauteed vegetables, parsley and gouda, stir to combine well. Pour into prepared dish, spreading out evenly. Top with grated parmesan cheese, cover and chill for at least an hour (up to one day ahead) to allow bread to absorb the custard.
          4. Preheat oven to 350℉. Bake uncovered for about 60 minutes until set and golden. Remove from oven and allow to rest for 10-15 before serving.

          Zesty White Bean and Meatball Soup

          Zesty White Bean and Meatball Soup
          Print Recipe
          A hearty and healthy soup loaded with cabbage, beans and zesty meatballs.
            Servings
            6 people
            Servings
            6 people
            Zesty White Bean and Meatball Soup
            Print Recipe
            A hearty and healthy soup loaded with cabbage, beans and zesty meatballs.
              Servings
              6 people
              Servings
              6 people
              Ingredients
              Meatballs
              Soup
              Servings: people
              Instructions
              Meatballs
              1. In a food processor bowl combine chorizo and garlic, process until chorizo is broken down into tiny chunks. Set aside. In a large bowl whisk together egg, onion, oregano, smoked paprika, salt and pepper. Stir in ground turkey, parmesan cheese, breadcrumbs and chorizo garlic mixture until just combined.
              2. Form into meatballs using approximately 1 tbsp of mixture per meatball. Once all the meatballs have been formed, heat oil in a large non stick skillet over medium heat. Add meatballs in a single layer and pan fry until golden on all sides, about 12 minutes. Scoop out meatballs onto a paper towel lined plate, reserving fat from skillet.
              Soup
              1. In a large pot or dutch oven use 1 tbsp of fat from the meatballs and sauté onions and celery over medium heat until starting to soften, about 3-4 minutes. Add meatballs, cabbage, diced tomatoes, broth, smoked paprika, salt and pepper. Cover and bring to a simmer and allow to cook for 20 minutes. Add cannellini beans and continue to cook for 5 minutes. Adjust seasoning and serve immediately with crusty bread.
              Recipe Notes

              Makes approximately 10 cups of soup.

              Chorizo Cheddar Bread


              Chorizo Cheddar Bread is a gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
              Chorizo Cheddar Bread
              Print Recipe
              A gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
                Servings Prep Time
                16 squares 25 minutes
                Cook Time
                30 minutes
                Servings Prep Time
                16 squares 25 minutes
                Cook Time
                30 minutes
                Chorizo Cheddar Bread is a gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
                Chorizo Cheddar Bread
                Print Recipe
                A gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
                  Servings Prep Time
                  16 squares 25 minutes
                  Cook Time
                  30 minutes
                  Servings Prep Time
                  16 squares 25 minutes
                  Cook Time
                  30 minutes
                  Ingredients
                  Servings: squares
                  Instructions
                  1. Heat oil in a medium size skillet, add onions and 1/2 tsp kosher salt, cook until onions are starting to soften. Add chorizo and oregano, cook until onions have lost most of their moisture and are starting to caramelize. Remove from heat and allow to cool to room temperature.
                  2. Preheat oven to 350℉.
                  3. In a small bowl whisk together flour, baking powder, 1/2 tsp salt, garlic powder and onion powder.
                  4. In a large bowl whisk together eggs and oil. Add sour cream and whisk until smooth. Add spinach and stir to combine.
                  5. Add dry ingredients to wet all at once. Whisk until combined, but do not over mix. Stir in onions, chorizo and cheddar cheese.
                  6. Spread evenly onto a parchment lined 15"x10" baking sheet. Bake for 25-30 minutes until center is set.
                  7. Remove from oven and allow to cool for 5 minutes. Slide the entire cake onto a cutting board by loosening the edge, grabbing a corner of parchment and pulling the entire piece onto the board. Cut into 16 squares and serve immediately.
                  8. If using at a later time, pull out of the pan as above and allow to cool on a wire rack. When cool, cut into squares. Rewarm and crisp squares in toaster when ready to serve.
                  Recipe Notes

                  Wrap two squares together with plastic wrap and store in a sealed container or zip lock bag in the freezer.  Will keep frozen for up to two months.