Chicken Egg Cups

This is a super easy, quick, yummy breakfast!  There is lots of room to improvise, so it can be tailored to your tastes.  Here is how I made mine today -

Deli meat (I used chicken)
eggs (one per chicken slice)
cheese (I used mozzarella)
salt
pepper
other seasonings (I used Greek seasoning)
other cooked veggies

Preheat oven to 400 degrees. Grease a muffin tin. Line each with a slice of deli meat.  If you are using thin slices, you may need two slices each.  If you want to saute some onions, peppers, garlic, or other veggies, sauté them then place on top of the meat.  Sprinkle with cheese.  Next add the eggs.  You can do this by either cracking eggs directly into each cup or you can whisk them in a bowl and pour on top (depending if you want the eggs scrambled).  I use one egg per muffin. Add salt, pepper and other seasonings to each cup. Bake for about 15 mins.  If you want the eggs slightly runny, check them at 12 minutes.

That's it!  You can change the cheese, the meat, the seasonings.  These taste really good!  Enjoy!

Kookoo Kadoo (Persian Zucchini Frittata)

I'm a big fan of frittatas.  When I saw an email about a persian frittata, that got me googling recipes for a while.  After reading several that sounded really good and then figuring out what ingredients I had on hand, this is what I came up with.  It is really good.  The only thing I will change for next time is to use a smaller baking dish.  I used a 9x13 and it was a little too thin for me.  I would love to use more cayenne too but a certain little five year old I know would complain about it being too spicy.  Ah, such is life.

3 large zucchini, washed, peeled and grated
4 large eggs
1 medium onion, peeled and grated, discard juice
2 garlic cloves, minced
4 tablespoons flour
1/2 teaspoon turmeric
1/4 teaspoon cumin
cayenne pepper to taste
Salt and pepper to taste


Preheat oven to 375F.  Sprinkle the grated zucchini with salt and let sit in a colander for 15 minutes to get the moisture out and drain.
In a large mixing bowl combine all ingredients.  Mix thoroughly.

Pour the mixture in a greased oven-proof dish and bake for about 30-40 minutes till it starts to set and the edges turn brown.

Easy and delicious!

Broccoli, Tomato, and Dill Frittata

The best thing about having breakfast of dinner is have leftovers for breakfast!!  BRILLIANT!

Last night for dinner, I made banana pancakes and and a frittata.  Now, I have to warn you, this recipe has very few measurements in it.  I have a good excuse, since I'm in the middle of a move and haven't found my measure cups and spoons yet.  But it's a frittata and doesn't require exact measurements.  Give it a try - it's really delicious!

broccoli florets (about a cup)
med diced tomato
med diced onion
1 clove garlic, minced
dill seasoning
salt and pepper
oil
6 eggs
parmesan (I used maybe half a cup)

Preheat oven to broil setting.

Steam the broccoli.  Chop into smaller, bite size pieces.  Whisk eggs, Parmesan, pepper, and salt. Heat an oven safe saute pan over medium high heat. Add some oil to pan (enough to coat). Add onion and garlic and sauté about 5 minutes. Add broccoli and tomatoes.  Pour egg mixture into pan and stir. Sprinkle with dill. Cook for about 5 minutes or until the egg mixture has set on the bottom and begins to set up on top.

Place pan into oven and broil for 3 - 5 minutes, until lightly browned and fluffy. Remove from pan and serve immediately.

I also sliced up some avocado to go with the frittata.  When I reheated it for breakfast this morning, I mashed the avocado and added salt and pepper and put it on top of the frittata.  I think I liked it better mashed.

Hope you enjoy!  Now, back to moving boxes for me.  Oh joy!