Blistered Tomato, Spinach, & Feta Frittata

Slightly modified from the Trader Joe’s website

Serves 6. 45 minutes.

olive oil
1 small red onion, thinly sliced
2 cloves garlic, minced
1 ½ cup Sugar Plum Tomatoes, cherry tomatoes, grape tomatoes, or other small tomatoes
4 cups baby spinach
¾ cup of chopped fresh herbs: chives, basil, dill, parsley, thyme, oregano, what have you got?, divided
6 large eggs
½ cup sour cream
1 teaspoon salt
½ teaspoon ground black pepper
1 block TJ’s Feta Cheese, crumbled and divided

1. Preheat oven to 350°F.
2. Heat 1 Tablespoon olive oil over high heat in a large skillet, until shimmering. Add 1 cup of the tomatoes. Toss until the tomatoes begin to blister and pop, about 5 minutes.
3. Add the onion and garlic.  Stir occasionally, until the onions begin to soften, about 3-5 minutes.
4. Add the spinach and cover pan with a lid.  The pan will be very full, but in a few minutes the spinach will cook down and wilt. Remove the lid and stir spinach every few minutes until most of the spinach is wilted, then remove from heat.
5. Add ½ cup of the herbs to the pan.
6. In a bowl, whisk together the eggs, sour cream, salt, and pepper, then stir in half of the feta cheese and the spinach mixture.
7. Grease a 7×11″ casserole dish with 1 teaspoon of olive oil.   
8. Pour the egg mixture into the casserole dish, distributing the tomatoes as desired.
9. Sprinkle the remaining feta cheese over the top.
10. Bake for 20-25 minutes or until the frittata is set in the center.
11. Cut the remaining tomatoes in thin slices; drizzle with remaining ½ tablespoon olive oil and season with salt and pepper (or use the vinaigrette of your choice) add the remaining ¼ cup of herbs, and stir. Cut the frittata into 6 pieces and put on plates. Top each serving with the dressed tomatoes & herbs.

One-skillet Orzo with Tomatoes and Eggs

from Epicurious

Next time Sam wants to try it with marinara sauce rather than chunky tomatoes and onions.

• Active Time 30 minutes
• Total Time 40 minutes

Pizza meets eggs in purgatory. This one-skillet pasta recipe (you don’t even need your oven!) is punchy from tomatoes, creamy from starchy orzo and melty mozzarella, and ready in under an hour. You’ll need most of one 28-ounce can of whole tomatoes. Transfer the remainder to an airtight container and keep in your fridge (or freezer!) for the next time you’re making soup.

Ingredients

4 servings

2 Tbsp. unsalted butter

1 small or medium onion, finely chopped

2 garlic cloves, thinly sliced

½ tsp. crushed red pepper flakes

1 cup orzo

2 cups canned whole peeled tomatoes with juices (from one 28-oz. can), cut up with kitchen shears (I used canned diced tomatoes and it turned out great)

1¼ tsp. kosher salt

4 large eggs

4 oz. mozzarella, coarsely grated (about 1 cup)

Freshly ground black pepper

Torn basil leaves (for serving)

Step 1

Melt butter in a large skillet over medium heat. Cook onion, garlic, and red pepper flakes, stirring often, until onion is softened and translucent, about 4 minutes. Add orzo and stir until coated in butter, about 30 seconds. Add tomatoes and juices and cook, stirring, until liquid is reduced and tomatoes are starting to stick to skillet, about 4 minutes.

Step 2

Add salt and 2 cups water, increase heat to medium-high, and bring to a simmer. Reduce heat to low, cover pan (a baking sheet works well if you don’t have a lid), and cook 8 minutes, stirring halfway through. Uncover and simmer 1 minute—mixture should be fluid but not watery. Stir again, then remove from heat and crack each egg into a quadrant of pan.

Step 3

Cover pan, set over low heat, and cook, rotating pan every 2 minutes or so, until eggs are nearly set, about 5 minutes. Sprinkle cheese over, avoiding eggs, cover pan, and cook until cheese is melted, about 2 minutes. Remove from heat and top with a few grinds of pepper and basil to serve.

Broccoli Quiche Lorraine

from The Moms’ Guide to Meal Makeovers

Serves 4

2 cups fresh broccoli
2 Tablespoons dried whole wheat bread crumbs
2 ounces lean ham, diced
1 cup grated cheddar cheese
5 large eggs
1 cup 2% milk
1/4 teaspoon salt
1/8 teaspoon dried thyme
pinch of pepper
1/4 cup grated Parmesan

Steam the broccoli until tender, about 5 minutes.  Chop to desired size (I suggest smallish) and set aside.  Preheat the oven to 375 degrees F.  Butter the bottom and sides of a 9″ pie pan and sprinkle with the bread crumbs.  Arrange the broccoli, ham and cheddar cheese in the bottom of the pie pan.  Whisk together the eggs, milk, salt, thyme and pepper in a medium bowl.  Pour over the broccoli and top with the Parmesan.  Bake uncovered until golden brown, 35-40 minutes.

Ma yes
Sean no
Anna yes
Sam no

Poached Eggs

Select a saucepan with 3″ straight sides.  Add 2″ filtered water and 1/4 teaspoon salt, cover and bring to a boil. Meanwhile, have ready a slotted spoon and a small clean folded towel (I use a washcloth).  Break an egg into a small dish (or two eggs into two small dishes) being careful to keep the yolk intact.  When you’re ready for breakfast, start the toast, turn off the heat under the pan of water, and just after the water has stopped boiling, lower the little dish with the egg in it so it’s touching the top of the water, and tilt it to carefully pour the egg into the water.  Repeat (in another part of the pan) if poaching 2 eggs.  Do not do more than 2 eggs at a time.  Cover the pan, set the timer for 3 minutes and 30 seconds, and let it sit undisturbed for a slightly runny yolk.  When the timer goes off, remove the egg with the slotted spoon.  Bring your folded towel (in your other hand) to the slotted spoon and gently tip the spoon slightly to the side to drain off as much water as possible onto the towel.  Spoon the egg onto a plate (or the toast).  Repeat for the 2nd egg.  Serve immediately.