Vegetable Frittata w/ Pepperjack & Garlic-Rosemary Sweet Potatoes
Created by: Chris Blu and Dan Wilson Nov. 2007
Vegetable Frittata w/ Pepperjack
Servings: 4-66 eggs1 sm. onion, chopped1 sm. orange bell pepper, chopped1/2 lb. crimini mushrooms, sliced1 cup shredded pepperjack cheese1/2 bunch of red chard leaves, chopped, use stem for garnish3 cloves garlic, minced2 tsp. olive oilSea salt & pepper to tasteOptional: 1 avocado, slicedIn a large skillet, heat 1 tsp. olive oil & saute onion for 1 min. Add mushrooms, chard, bell pepper & saute for 5 min. more. Transfer the vegetables to a bowl and spice with salt and pepper. Pour out any excess liquid from the skillet, but do not rinse out.
Whisk eggs & garlic in a bowl, season w/ salt & pepper, stir in veggies and cheese. Place skillet back on stove and heat remaining oil over medium heat. Add egg & veggie mixture, leave on medium for 1 min., turn to low and allow to cook for 10-15 min. until mostly done but slightly moist on top.
Place skillet under broiler in the oven for 2-3 minutes, until top is golden brown. Cut into pie shape pieces and garnish w/ slices of avocado and serve. Garlic-Rosemary Sweet Potatoes
Servings: 3-4
2 medium sweet potatoes, cut into 1/2" wide spears1 T olive oil1 tsp. rosemary3 cloves garlic, mincedSea salt & pepper to tastePreheat oven to 375 degrees. Spread sweet potatoe spears into 13" x 9" baking pan. Add oil, salt, pepper, rosemary, toss to coat. Bake for 15 minutes. Sprinkle minced garlic over potatoes, toss, bake another 10 minutes then serve.
Break of Dawn Burritos Vegetarian
makes 2-3 burritos
3 small potatoes, cubed
3/4 C onion, diced
3/4 C bell pepper, diced
1 C packed fresh spinach, chopped
½ C shredded cheese of your choice
3 eggs
2 T olive oil
2-3 burrito-size tortillas
salt & pepper to taste
red pepper
dried basil
3 cloves garlic, minced
Tony Chachere's Creole seasoning
½ -1 C salsa
3/4 C guacamole (see recipe following)
Heat oven to 400' and arrange cubed potatoes in a single layer on a cookie sheet. Season with 3T Tony Chachere's creole seasoning or salt and ground red pepper. Roast in the oven for 15 min. or until soft.
In skillet heat 1 T oil over med heat. Add onions and saute about 2 min. then add bell pepper and saute another 4 or 5 min. until tender. Season with 1 T Tony Chachere's or salt/red pepper.
Beat eggs together with black pepper and a pinch or two of basil.
Push the onions and peppers to one side of the skillet and pour in egg mixture. Scramble the eggs until mostly cooked and then mix the onion/pepper mixture in with the eggs.
Add the roasted potatoes, garlic and cheese and mix thoroughly.
Steam each tortilla over a pot of boiling water to soften it and place on a plate. Layer salsa, guacamole, eggs/veggies, and fresh spinach on the tortilla. Roll it up and grub!
Guacamole Goodness Vegan
makes about 1 ½ C
2 ripe avocados
juice of ½ a lime
4 cloves garlic, minced
salt to taste
3/4 C tomato, chopped small
Scoop the avos into a medium-sized mixing bowl and mash 'em with a fork until most or all of the lumps are gone (personal preference).
Add the remaining ingredients and mix well.
I play around with the amounts until I find the right ratio for my taste buds to enjoy the flavors to the maximum.
Post your breakfast food recipes below.