Zucchini and Red Pepper Frittata

This time of year there’s usually an abundance of zucchini which means that you can find it fairly cheap at local farmers markets and the grocery store.  Recipe serves 6.

What you’ll need:

• 1 large red bell pepper
• 1 tablespoon olive oil
• 1 large zucchini, thinly sliced
• 3/4 cup reduced-fat milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded white cheddar cheese
• 4 large eggs, lightly beaten

What you’ll do:

• Preheat your oven broiler to high.
• Cut bell pepper in half lengthwise; discard the seeds and membranes.
• Place peppers, skin-sides up, on a foil-lined baking sheet, flatten with hand.
• Broil 8 minutes or until blackened.
• Wrap pepper in foil; let stand 15 minutes.
• Peel and slice.
• Preheat oven to 350 degrees.
• Heat a 9-inch nonstick, ovenproof skillet over medium-high heat.
• Add oil, swirl to coat.
• Add zucchini and cook 6 minutes.
• Stir in the bell pepper; reduce heat to medium.
• Combine the remaining ingredients in a large bowl.
• Add to the zucchini mixture; cook 2 minutes or until edges are set.
• Bake for 16 minutes or until center is set.
• Let stand 15 minutes before cutting into 6 wedges.

Recipe and image from Cooking Light.

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Spinach, Caramelized Onion and Feta Quiche

Using a combination of convenience products, like frozen hash brown potatoes, frozen chopped spinach, and refrigerated breadstick dough, to cut down on prep time never hurts.  This dish is great for breakfast, brunch or breakfast for dinner.  Serve with a fruit salad.  Recipe serves 8.

What you’ll need:

• 2 teaspoons olive oil
• 3 cups chopped onion
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 cups Southern-style hash brown potatoes, thawed
• 1 (11-ounce) can refrigerated breadstick dough
• 1 (10-ounce) package frozen chopped spinach, thawed, drained and squeezed dry
• 1 cup skim milk
• 3 large egg whites
• 2 large eggs
• 1 1/4 cup (5 ounces) crumbled feta cheese

What you’ll do:

• Preheat the oven to 350 degrees.
• Heat the olive oil in a large nonstick skillet over medium heat.
• Add the onion, sugar and salt; cook for 30 minutes or until golden brown, stirring occasionally.
• Stir in the potatoes and cook for 5 minutes or until lightly browned.
• Remove from heat.
• Unroll the dough, separating in strips.
• Working on a flat surface, coil one strip of dough around itself in a spiral pattern.
• Add a second strip of dough to the first strip by pinching together at the ends to seal.
• Continue coiling the dough and repeat with all strips.
• Cover and let it rest for 10 minutes.
• Roll the dough into a 12-inch circle and place in a deep-dish pie plate that has been coated with cooking spray.
• Spread the potato and onion mixture onto the bottom of the prepared crust and top with spinach.
• Combine the milk, egg whites, eggs and cheese.
• Pour over the spinach.
• Bake for 1 hour or until set.
• Let stand 10 minutes before serving.

Recipe and image from Cooking Light.

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Pimiento Cheese Deviled Eggs

With Easter coming up, you may have some hard boiled eggs that need to be used up.  This recipe is a spin on the classic deviled egg and is a perfect appetizer or addition to brunch.  Recipe makes 12 eggs.

What you’ll need:

• 1 dozen hard boiled eggs
• 1/4 cup finely chopped bottled roasted red bell peppers
• 1/4 cup canola mayonnaise
• 1/2 teaspoon hot sauce
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 ounce shredded white cheddar cheese
• 2 tablespoon chopped toasted pecans

What you’ll do:

• Peel the hard boiled eggs.
• Slice in half and remove the yolks.
• Mash the yolks in a bowl.
• Stir in the roasted red peppers, mayonnaise, hot sauce, Worcestershire sauce, salt, pepper and cheese.
• Evenly divide the yolk mixture among the egg white halves.
• Top with chopped pecans.

Recipe and image from Cooking Light.

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Mini Bacon and Egg Tarts

Perfect for a breakfast-for-dinner meal or for brunch.  Feel free to omit the green onions if you’re not a fan – though they add color and flavor.  Recipes serves 4.

What you’ll need:

• 8 (1-ounce) slices of whole-gran bread, crusts removed
• cooking spray
• 1/2 cup milk
• 4 large eggs, lightly beaten
• 2 tablespoons chopped green onion
• 2 slices bacon, cooked and crumbled
• 1/2 cup shredded cheddar

What you’ll do:

• Preheat the oven to 425 degrees.
• Lightly coat both sides of the bread with cooking spray.
• Press each slice of bread into the cup of a muffin tin.
• Bake for 10 minutes or until lightly toasted.
• Cook slightly.
• Reduce the oven temperature to 350 degrees.
• Meanwhile, Combine the milk and eggs, whisking.
• Divide the egg mixture among the bread cups.
• Sprinkle evenly with onions and bacon.
• Top each with 1 tablespoon of cheese.
• Bake for 15 minutes or until set.

Recipe and image from Cooking Light.

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Mexican Potato Omelet

Eggs are a great way to enjoy a meatless dinner but still get plenty of protein.  This recipe relies on frozen hash browns as the base.  Look for brand with little or no fat.  This recipe makes 2 servings – so make sure to at least double it if you’re cooking for more than 2 people!

What you’ll need:

• 2 teaspoons olive oil
• 1 cup frozen hash brown potatoes (or diced cooked potatoes)
• 1 can (4.5 ounces) chopped mile green chiles
• 4 large eggs
• 1/2 teaspoon hot sauce
• 1/4 teaspoon salt
• pepper
• 1/2 cup shredded cheese (Cheddar or Jack)
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro or parsley

What you’ll do:

• Preheat the broiler.
• Heat one teaspoon of olive oil in a 10-inch skillet over medium-high heat.
• Add potatoes and cook until golden brown, stirring occasionally (about 3-5 minutes).
• Stir in the chiles then transfer to a plate.
• Wipe the skillet clean with a paper towel.
• In a bowl, whisk together the eggs, hot sauce, salt, and pepper with a fork.
• Stir in the cheese, green onions, cilantro (or parsley) and cooked potatoes.
• Brush the skillet with the remaining 1 teaspoon of olive oil.  Heat over medium heat.
• Pour in the egg mixture and tilt the skillet so that it is evenly covering the pan.
• Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow the uncooked egg to flow to the bottom, 3 to 4 minutes.
• Place the pan under the broiler to finish up cooking – about 1 1/2 – 2 1/2 minutes.
• Cut into wedges and serve.

Recipe and image from Eating Well.

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Mozzarella, Spinach and Pepper Omelet Sandwiches

Breakfast for dinner!  Eggs are a great source of protein if you’re eating a meat-free meal.  Serve this sandwich with a side of fresh fruit.  Recipe serves 4.

What you’ll need:

• 2 tablespoons skim milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 large egg whites
• 3 large eggs
• dash of hot sauce (like Tabasco)
• 1 cup diced red bell pepper (yellow or orange would work, too)
• 3/4 cup chopped onion
• 4 English Muffins, split in half
• 1/2 cup shredded mozzarella cheese
• 1 1/2 cups baby spinach

What you’ll do:

• Preheat your ovens broiler.
• Combine the milk, salt, pepper, eggs whites and whole eggs and hot sauce in a large bowl.  Whisk until combined.
• Heat a large nonstick skillet over medium-high heat.
• Coat the skillet with nonstick cooking spray.
• Add the bell pepper and onion and saute for 4 minutes or until tender.
• Reduce the heat to medium.
• Pour the egg mixture into the pan and let set slightly.
• Tilt the pan and carefully lift the edges of the omelet with a spatula to let the uncooked egg mixture flow underneath.
• Cook for 3 minutes.
• Wrap the handle is aluminum foil and place under the broiler.
• Broil for 1 minute or until set and slightly browned.
• Arrange the English muffins halves in a single layer on a baking sheet.
• Sprinkle evenly with cheese and broil for 1 minute.
• Divide the omelet into 4 portions; place 1 portion on the bottom half  of each muffin.
• Top evenly with spinach and top with the other muffin half.

Recipe and image from Cooking Light.

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Turkey-Swiss French Toast

Your kids will be begging for seconds tonight with this breakfast-meets-dinner meal.  Serve with a side of fruit and a little bit of maple syrup for dunking.  Makes 2 sandwiches but this is one recipe where making more is a breeze.

 

What you’ll need:

• 2 thick slices bread
• 2 slices deli roast turkey
• 2 slices Swiss cheese
• 1 egg, lightly beaten
• splash milk
• 1 tablespoon butter

What you’ll do:

• Fold the slices of cheese in half and then in half again.  Wrap each slice of folded cheese in a piece of turkey.
• Make a slice on the top of each slice of bread and cut about 3/4 of the way though to make a pocket.

 

• Stuff one of the turkey-swiss bundles into each pocket.
• Heat a skillet over medium heat and melt the butter.
• Combine the egg and a splash of milk in a shallow dish.
• Coat both sides of each piece of bread with the egg wash.
• Cook on each side until golden brown.
• Serve with maple syrup.

Recipe and image from Rachael Ray Show.  Visit the website for a video on how to make this meal.

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Summer Vegetable Frittata

The perfect light summer dinner or a great brunch idea.  Serve with a side salad and fresh fruit.  This recipe makes 4 servings.

What you’ll need:

• 1 1/2 tablespoons olive oil
• 1 cup diced zucchini
• 1/2 cup chopped red, orange or yellow bell pepper
• 1/3 cup chopped onion
• 1 tablespoons chopped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 garlic cloves, minced
• 1/2 cup chopped seeded tomato
• 9 large eggs

What you’ll do:

• Heat oil in a 10-inch nonstick, oven-safe skillet over medium heat.
• Add the zucchini, bell pepper, onion, thyme, 1/4 teaspoon salt, 1/8 teaspoon pepper and garlic.
• Cover and cook 7 minutes or until the vegetables are tender, stirring occasionally.
• Stir in the tomato.  Cook, uncovered, for 5 minutes or until liquid evaporates.
• In a medium bowl, whisk together the eggs, 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Pour the eggs into the pan over the vegetables, stirring gently.
• Cover, reduce heat, and cook 15 minutes or until almost set in the middle.
• Preheat broiler.
• Broil the frittata for 3 minutes or until set.  Invert onto a platter and cut into 8 wedges.

Recipe and image from Cooking Light.

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Scrambled Egg Tacos

These tacos are made meatless for Monday by using eggs instead of the usual protein (beef or turkey).  Feel free to serve with your favorite taco toppings.  Fruit on the side makes this dinner complete.  Recipes serves 4.

What you’ll need:

• 8 eggs
• salt and pepper
• 1 tablespoon butter
• 8 corn tortillas, warmed
• 1 avocado, thinly sliced
• 1/2 cup salsa
• 1/2 cup Monterey Jack cheese
• fresh cilantro, for serving (optional)

What you’ll do:

• In a medium bowl, beat the eggs with 1/2 teaspoon each of salt and pepper.
• Heat the butter in a large nonstick skillet over medium heat.
• Cook the eggs, stirring, until set but still soft.
• Divide the eggs among the tortillas.
• Top with avocado slices, salsa, cheese and cilantro.

Recipe and image from Real Simple.

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Cowboy Quiche

Quiche is a great way to add veggies and protein into your diet.  This quiche is taken to the next level with the addition of bacon, caramelized onion and spinach.    With a side of fruit, you’ve got yourself a well-balanced dinner in no time.  Serves 6-8.

What you’ll need:

• 1 store-bought pie crust (not baked)
• 5 strips of bacon (center-cut is the leanest cut)
• 1 sweet onion
• 4 ounces sliced baby bella mushrooms
• 1 package frozen spinach, thawed and squeezed of excess water
• 4 eggs
• 2 tablespoons milk
• 1 teaspoon ground pepper
• red pepper flakes (optional)
• 1 cup shredded mozzarella cheese

What you’ll do:

• Preheat the oven to 350 degrees.
• Bake the crust for 15 minutes (if you buy a pre-baked crust, skip this step).
• Crisp the bacon over medium-high heat.  Remove from skillet.  Chop into bacon bits.
• Saute the onions in the same pan as the bacon was cooked until tender.
• Add in the mushrooms and cook until slightly caramelized.
• In a large bowl, combine the bacon bits, onions, mushrooms and spinach.
• In a separate bowl, beat the eggs, milk and pepper.
• Pour the egg mixture into the vegetable mixture.
• Combine and pour into the pie crust.
• Sprinkle the mozzarella on top.
• Reduce the oven temperature to 325 degrees and bake for 30 minutes, or until no longer giggly. (If you want a browned top, broil for 2 or 3 minutes.)
• Let sit for 5 minutes before serving.

Recipe and image from chocolate & carrots blog.

So what are you waiting for…Get dinner on the table!