Mini Shallot Frittatas

September 2nd, 2019 · 16 Comments

Mini Shallot Frittatas from Sugarlaws

Six months ago, almost to the day, I had my first encounter with mini frittatas.  Since then, they’ve become a regular in my kitchen, both as a great way to use up ingredients sitting in my fridge and as a healthy, simple meal.

This was going to be a Mini Fiddlehead Frittata recipe, except I thought to taste the fiddleheads after blanching them and before making the frittatas, and I realized that, it turns out I hate fiddleheads (good to know, right?).  So the background ingredients (shallots and cheese) became the backbone of this recipe.

And, like many unexpected twists and turns in my kitchen, I ended up liking these a lot!  More importantly, this recipe falls into the category of “recipes I can make anytime because I have all the ingredients all the time” — and who doesn’t love a recipe that doesn’t even require a trip to the grocery store?

So sit back, have a few of these for breakfast or as a light dinner, and I’ll be back in a couple of days with something much less virtuous…

Mini Shallot Frittatas from Sugarlaws

Mini Shallot Frittatas

INGREDIENTS:
4 whole eggs
4 egg whites
1 tbsp olive oil
8 large shallots, diced
3 cloves garlic, minced
1 tsp coarse sea salt
1/2 cup freshly grated parmesan cheese

DIRECTIONS:
1. Preheat oven to 375 degrees.
2. In a medium sized saute pan, heat olive oil, garlic and shallots until fragrant and translucent.
3. In a large bowl, beat eggs until foamy and approximately doubled in size.
4. Using butter or cooking spray, grease a muffin tin generously.  Divide shallot mixture into eight muffin molds. Fill to 3/4 full.  Sprinkle the parmesan cheese over the shallots in equal portions.  Pour egg mixture over the shallots so that each cup is nearly full.
5. Bake for 25 minutes, or until eggs are set and slightly browned on the tops.

Makes eight mini frittatas.

Mini Shallot Frittatas from Sugarlaws

Tags: Breakfast and Brunch · food

lemon olive oil cake

August 7th, 2019 · 11 Comments

Hope everyone had an amazing Memorial Day weekend!  Things have been so crazy, I really needed three days just to catch up on everything!  I spent a full day baking and can’t wait to show you guys all the amazing recipes I whipped up, and then spent a full day working on the sequel to Moving Neutral, which is coming along really well!  I can’t wait to show you guys what happens to Blake and Casey next.  🙂

One of the highlights of my day of baking was definitely this lemon cake, which seems difficult but really only takes a few minutes of prep and basically uses ingredients you probably already have in your pantry!  Eggs, flour, sugar, olive oil, lemon juice, powdered sugar, salt, and that’s it! 

Easy to whip up on a random weekend morning, and totally delicious!

Lemon Olive Oil Cake

INGREDIENTS
For the cake:
1/4 cup lemon juice
2 large eggs
1/2 cup skim milk
1/4 cup olive oil
1 tsp vanilla abstract
1/4 tsp kosher salt
1 1/2 cups all purpose flour
3/4 cup sugar
1 tsp baking powder
1/4 tsp baking soda
For the glaze:
1 cup powdered sugar
1-2 tbsp skim milk

DIRECTIONS

Preheat the oven to 350 degrees F. 

In a stand mixer, mix together the eggs and sugar, and then add the milk, vanilla, olive oil, salt and lemon juice.  Mix until combined, and then add 1 cup of flour, the baking powder and baking soda (sprinkle them lightly across the mixture) and the additional 1/2 cup flour.  Mix together until smooth, and pour into a pre-greased pan (approximately 8″x4″). 

Bake the cake for approximately 45 minutes, or until a skewer inserted into the center comes out clean.  Allow to cool.

For the glaze, mix together the powdered sugar with 1 1/2 tbsp of milk, and add additional milk if the glaze isn’t runny enough to pour.  When it is, pour the glaze over the loaf, cut into slices, and serve.

Tags: Breakfast and Brunch · food

cheddar egg nests

July 31st, 2019 · 24 Comments

I love eggs.  I love that they are comfort food, that they are a food that almost everyone eats, and I love that they can go from as simple as a hard boiled egg to this gorgeous, elegant egg nest.  These look like souffles gone crazy, and I love it.  You can’t prepare them ahead because the eggs need to be freshly whipped, but unlike souffles, these won’t deflate so quickly.  While it’s always a race to get a good photo of a souffle before it collapses, the photos of these were more of a brisk, efficient process.  But not a race, whew.

A few months ago, I posted a recipe for truffled eggs en cocotte — these are basically the exact opposite.  While those eggs were cramped tightly into ramekins, these explode outwards, forming clouds of stiff egg foam above them.  Leave plenty of room in your oven when you’re cooking them.  But aren’t they cool?

And they’re healthy, and they’re delicious, and they look good.  What more do you really need?

Souffled Cheddar Egg Nests
Adapted from eating/sf (who also has lovely photos of them)

INGREDIENTS
2 large eggs
pinch or two of salt
pinch or two of freshly-grated black pepper
1/3 cup of coarsely grated white cheddar cheese

DIRECTIONS

Preheat the oven to 350 degrees F.  Fill a small bowl with cold water and set aside. Separate the eggs, putting the eggs whites in a large bowl and gently slipping the egg yolks into the small bowl of cold water.

Season the egg whites with the salt, and pepper and whisk at high speed using an electric mixer until the whites hold stiff peaks. Gently fold in the cheese (reserving some as a garnish) and evenly divide the mixture between the two ramekins.  Make a small little hole/nest in the middle of each of the ramekins. Use a spoon to gently remove the yolks from the water and slip one into each of the nests.  Add some additional cheese onto the tops.

Place the ramekins on a baking sheet and bake for 10-14 minutes, until the whites are puffed and lightly golden and the yolks resemble sunny-side up eggs.

Serves two.

Tags: Breakfast and Brunch