Tag Archives: eggs

Vegetable Frittata with Ricotta


Have you ever just needed to get your hands on a tub full of ricotta only to find that every store in apparently the entire Boston Metropolitan region is out of it?  I recently had to suffer through a similar experience.  I even went down to the North End (where there should be little Italian delis everywhere) only to find they too were out of ricotta.  After two hours of searching, I gave up and got on the T to come back to Harvard Station.  Turns out, what I was looking for was nearby all along!  There was a little deli right on top of the Harvard T station that had copious amounts of ricotta.  Fresh
, organic, hand-pulled.  I was smitten.  So it came home.

After playing around with some ideas for a while, I finally came up with a vegetable frittata, loaded up with ricotta.  This is easy, fast and the perfect meal for breakfast lunch or dinner, so I highly recommend making it as soon as possible.

What you need:

  • 3 eggs
  • splash of milk
  • 1 T olive oil
  • 1 clove garlic, minced
  • 1/2 of a small onion, thinly chopped
  • 1 cup broccoli florets
  • 1/2 cup zucchini, cut into cubes
  • 1/2 cup mushrooms, sliced
  • 1/2 cup ricotta
  • Parmesan cheese
  • Salt and pepper

What you do:

  1. Combine the 3 eggs and milk in a small bowl.  Beat the mixture to blend and set aside
  2. In a small cast iron skillet, heat the olive oil.  Once the olive oil is ready, add the garlic and onion to the pan.  Cook, stirring every now and then, until the onions start to become translucent.  Add the mushrooms, broccoli and the zucchini and cook the vegetables until they’re soft.
  3. Pour the egg mixture over the vegetables in the pan and place teaspoon-sized drops of ricotta evenly throughout the pan.  You can sprinkle some Parmesan cheese on top if you’d like.
  4. Place the skillet under the broiler and cook until the cheese is bubbling and the egg mixture is cooked through.  About 10 minutes.
  5. Once fully cooked, you can remove the skillet from the oven and allow it to cool on the oven.
  6. Enjoy!
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Turkey, Prosciutto, Spinach and Egg Breakfast Cups


I love breakfast.  I’m definitely not a pancakes and biscuits person, they don’t keep me full for long enough, but I love eggs and veggies, and I love having them in new and interesting ways.  I’d seen a lot of recipes on the internet that involved making “breakfast cups,” and decided to put my own spin them.  These are really easy to make and really easy to play with and apparently paleo too, if that’s something you’re into.

Here’s what I used (makes 4 cups):

  • Olive oil
  • 2 slices of turkey breast, cut in half
  • 2 slices of prosciutto, cut in half
  • quarter of a red onion, chopped
  • 6 mushrooms, chopped
  • 2 gloves of garlic
  • 2 cups of spinach
  • 4 eggs
  • salt and pepper to taste

Here’s what I did:

  1. Heat about 2 T olive oil in a pan and add onion, mushrooms and garlic.  Cook until onions are translucent and mushrooms have started to release their juices.  Add in spinach and cook just until wilted.
  2. Meanwhile, lightly oil a muffin tin with olive oil and line with the turkey and prosciutto.
  3. Once the vegetable mixture is ready, fill the turkey and prosciutto cups about half-way.  I ended up with leftover vegetable mixture, but it’s delicious to eat on its own as a side.
  4. Crack one egg onto each cup being careful not to let it run over (if it does though, really not a big deal).
  5. Bake in oven set to 400 degrees for 15-17 minutes or until cooked.
  6. All to cool for about 5 minutes and then remove with a plastic spatula (or spoonula). Enjoy with coffee!
Turkey and Prosciutto Lined Muffin Cups

Turkey and Prosciutto Lined Muffin Cups

Turkey and Prosciutto cups filled with the spinach, onion, garlic and mushroom mixture.

Turkey and Prosciutto cups filled with the spinach, onion, garlic and mushroom mixture.

Turkey, prosciutto and egg breakfast cups after baking.

Turkey, prosciutto and egg breakfast cups after baking.

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Beet-Pickled Duck Eggs

We moved up to Petworth, DC recently, which has been an awesome, amazing experience.  People are super friendly and it actually feels like we live in a neighborhood (a rarity in DC).  We were super excited to find out a couple of weeks ago that there is a farmer’s market every Friday about a block from our apartment.

The farmer’s market is a little on the small side (only about 10 or so stands), but it’s got everything you need.  There’s a great meat stand that sells really affordable happy meat, a couple of places that sell some really cool vegetables (vitamin greens anyone?) and a guy who sells some really awesome apples among other items.

When my boyfriend went a couple of weeks ago to pick up some happy pork tenderloin, he was disappointed to learn they’d run out already (people know this man has good meat).  Anyway, the man suggested instead that my boyfriend buy some duck eggs.  They were only $5, and came from the world’s happiest ducks.  Of course he said yes.

Now, a duck egg doesn’t work like a chicken egg.  It’s got a much bigger yolk and tastes a little bit different, but not really enough to notice.  But, since duck eggs aren’t something you have in your fridge every day, it doesn’t really make sense to scramble them up and have them for breakfast.  So after a few days of trying to figure out what to do with these delicious looking eggs, we finally stumbled upon beet-pickled duck eggs.


Aren’t they beautiful?  We used this recipe and were incredibly happy with how they turned out.  The eggs can be eaten on their own or sliced up and put into sandwiches or salads.


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