I know you are getting tired of eggs for breakfast or any other time . . . LOL. How about doing something a bit different with them. Included are frittatas that can be thrown together fast and with stuff that you already have in your fridge. Almost anything that you would eat on one plate can be mixed into a frittata. Many of those thingys that are leftovers that got pushed to the back of you fridge could go into making something HA! What in the heck were you saving that stuff for anyway . . . live a little dangerously!
Anaheim Chile Rellenos Egg Casserole

Artichoke and Bacon Frittata

Bacon Cheeseburger Quiche
Anaheim Chile Rellenos Egg Casserole

    6-8 Anaheim peppers (chilies), oiled and halved
    (1 brown paper bag)
    10 large eggs
    1/2 cup unsifted flour
    1 tsp baking powder
    1/4 tsp salt
    1/4 cup butter, melted
    16 oz. small curd cottage cheese
    1 lb Monterey Jack Cheese, shredded
    1/4 tsp ground cumin

Preheat Broiler
1. Lay Peppers lengthwise and arrange skin side up on oiled baking pan, and broil close to heat until blistered, and black.
2. Flip and cook for about 1 min. Immediately place in paper bag and close, set aside 5 mims. Take out peppers and rinse under cold water, removing skins. Pat dry.

Reset oven to 350° F
1. Grease 9 x 12 baking pan.
2. In large bowl, beat eggs until light and lemon colored. Add all ingredients except chilies. Mix.
3. Pour half of mixture into pan and spread evenly. Top with thin layer of green chiles. Top with another layer of mixture. Bake about 30 to 40 minutes, until top is browned and center firm. It is best served hot from the oven.

Tip: you can make the egg mixture the night before and assemble it just before baking.

Makes 8 servings Back to top

Bacon Egg and Cheese Frittata Pie

Baked Asparagus and Tri-Pepper Frittata

Caramelized Onion Frittata

Garden Quiche with Bacon

Hot Italian Sausage Frittata

The Perfect Omelette

LowCarb Breakfast Blueberry Muffins

Sour Cream Pancakes

Artichoke and Bacon Frittata

    1 small onion, chopped
    2 Tbls. butter
    2 (6-ounce) jars marinated artichoke hearts, drained & chopped (reserve liquid from one jar)
    8 large eggs
    1/2 cup grated Parmesan cheese
    1/3 cup bread crumbs (this is a small amount of bread, don't get your britches in a wad)
    6 slices bacon, cooked and crumbled
    1/2 cup shredded Monterey Jack cheese
    Paprika for color

Preheat oven to 325° F
1. In a skillet, sauté onion in butter until transparent; add artichokes and liquid from one jar. Heat for 2 minutes.
2. In a bowl, lightly beat eggs; add cheese, bread crumbs, artichoke mixture, and bacon.
3. Mix together and place in a greased 9-inch quiche pan. Bake for 25 minutes, until set.
4. Sprinkle frittata with jack cheese, if desired, and bake for 5 more minutes.

Note: Preparation can be done the night before; keep the egg and artichoke mixture separate. Add together in morning and bake.

Makes 8 servings Back to top

Bacon Cheeseburger Quiche

    1 lb very lean hamburger
    1 small chopped onion
    4 slices crisp-cooked bacon, chopped in bits
    3 eggs
    1/2 cup mayonnaise
    1/2 cup half-n-half
    8 oz shredded chedder or swiss cheese
    Garlic powder to taste (optional)
    White pepper

Brown hamburger in skillet with onion. Remove and mix in bowl with bacon pieces, breaking up any larger clumps with a fork or pastry mixer until you have a fine mix. Drain well of any excess grease and press into the bottom of a deep-dish pie pan. Set aside.

Preheat oven to 350°F.
Combine remaining ingredients in mixer bowl and whip well. Pour mixture over beef "crust" and bake 40-45 minutes until top is browned and "set." Cool 15 or 20 minutes before slicing. This can be packaged in Ziplocs or plastic containers for meals quickly microwaved over the next 3 to 5 days. (Does not freeze well, though.)

Makes 6 servings
2.2 grams of carbohydrate per serving.
Back to top

Bacon Egg and Cheese Frittata Pie

    10 slices bacon, chopped
    1/2 med diced yellow onions
    11 large eggs
    1-1/4 cups whole milk (2% is ok)
    1 tsp salt
    1/4 tsp pepper
    4 oz. cheddar cheese, shredded
    4 oz. Swiss cheese, shredded

Preheat oven to 350°F
1. Sauté bacon and onions. Drain fat.
2. Put bacon mixture in the bottom of a 10-inch quiche pan.
3. Beat eggs and milk, then add salt and pepper. Pour over bacon.
4. Sprinkle the cheeses over the top.
Bake for 1 hour and 15 minutes.

Makes 6 servings Back to top

Baked Asparagus and Tri-Pepper Frittata

    2 lbs. thin asparagus spears, washed, and trimmed and diagonally cut into 1/4" slices
    1 med. red bell peppers, cut into 1/4" strips.
    1 med. yellow bell peppers, cut into 1/4" strips.
    1 med. green bell peppers, cut into 1/4" strips.
    3 shallots, minced
    1 med. zucchini, cut lengthwise, diagonally, and thinly sliced
    3 scallions, thinly sliced
    1 Tbls unsalted butter
    10 large eggs
    1/2 cup heavy cream
    3 Tbls chopped fresh flat leafed parsley leaves
    1 1/2 tsp salt
    1/4 tsp freshly ground black pepper

Preheat oven to 350°F. and butter a 13 x 9 x 2 inch glass baking dish (3 quart)
1. Prepare a bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry.
2. In a large skillet, cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes.
3. In a large bowl, whisk together eggs, cream, parsley, salt, and pepper.
4. Stir in asparagus, bell pepper mixture, zucchini, and scallions.
5. Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes.
6. Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. Loosen frittata from edges of pan and slide onto a platter.
Back to top

Caramelized Onion Frittata

    1/4 cup pure olive oil
    5 small yellow onions, thinly sliced
    1 can (14 1/2 oz.) whole peeled tomatoes, completely drained, and chopped
    1/4 lb smoked ham, chopped
    1/4 cup grated Parmesan cheese
    2 tbs minced fresh parsley
    1/2 tsp dried marjoram, crumbled
    1/4 tsp dried basil, crumbled
    1/4 tsp salt
    Large pinch pepper
    6 large eggs
    2 tbs. butter

1. Heat oil in a medium skillet over medium high heat. Add onions and cook, stirring frequently, until onions are golden brown, about 6 to 8 minutes.
2. Drain chopped tomatoes and stir into onions; cook over medium heat for 5 minutes, stirring continually.
3. Remove onions and tomatoes from skillet with a large slotted spoon and discard drippings. Let tomato onion mixture cool to room temperature.
4. Add ham, cheese, parsley, basil, salt and pepper to the cooled tomato onion mixture; mix lightly. Whisk eggs in a small bowl and then stir into ham mixture.
Heat broiler.
5. Melt butter in a heavy, ovenproof 10-inch skillet over medium heat. When the butter foam subsides, reduce heat to low.
6. Add egg mixture to the melted butter in the skillet and spread in an even layer. Cook, without stirring, over very low heat until all but the top 1/4 inch of egg mixture is set, about 8 to 10 minutes. Test by gently shaking the skillet.
7. Place under broiler, about 4 inches from the heat, and cook until the top of the egg mixture is set, about 1 to 2 minutes. Do not let top brown or frittata will be dry.
May be served hot, room temperature or cold.

Makes 6 to 8 appetizer servings or 3 to 4 luncheon servings. Back to top

Garden Quiche with Bacon

    6 slices bacon (not heavy smoked), cooked and crumbled (retain fat in pan)
    1/4 cup onion, finely minced
    1 tsp dried basil (this may be included if using only spinach)
    1 lb Swiss cheese, shredded
    10 oz mixed garden herbs (most herbs, oregano, basil, tarragon, parsley, thyme, chives, and/or only spinach)
    1/4 cup white, oyster, or portebello mushrooms, sliced
    1-1/2 cups heavy cream
    4 large eggs, beaten
    2 tbs Dijon Mustard or Brown

Preheat oven to 325°F
1. Add basil and onions to bacon fat and sauté for about 10 minutes until tender.
2. Whisk eggs, mustard, and cream.
3. In a buttered quiche dish, or pie pan, layer the Swiss cheese, herbs or spinach, mushrooms, onion mixture and bacon crumbles. Pour egg mixture over everything, being careful to cover all the layers.
Bake for 45 min to 1 hour.
Back to top

Hot Italian Sausage Frittata

This is really yummy, and it changes the subject for breakfast fast!

8 oz hot Italian sausage
1/2 yellow onion, chopped
2 garlic clove, minced
1/2 cup ricotta
1/2 cup heavy cream
4 large eggs
1/4 teaspoon cayenne pepper
1/4 cup salsa
1 cup Cheddar cheese, shredded
Salt to taste

Preset oven to 350°F.
1. Sauté onion and garlic in a 10-inch oven-safe skillet. Add broken up sausage and cook until no longer pink, mincing as it cooks. Pour off fat if required.
2. Beat eggs, ricotta cheese, heavy cream, and seasonings in a bowl. Add salsa, and mix.
3. Pour mixture over eggs.
Bake approximately 20 minutes or until mostly set. (Do not overcook or eggs become tough.)
4. Remove from oven and top with cheese.
5. Put under broiler until cheese melts and is golden.
Allow to cool slightly before trying to cut.

Makes 4 servings for breakfast. Back to top

The Perfect Omelette

The perfect omelette is plump, fluffy and light with a glossy top.

Begin with a good quality nonstick skillet. For a 2 or 3 egg omelette, an 8-inch skillet is the best size. It should be shallow with sloping sides to make it easy to slide the finished omelette out.

Basic Recipe

    2 or 3 eggs
    1 tbs water
    Salt and pepper, to taste
    1 tsp butter or oil (I prefer butter)

1. Beat together eggs, add water and seasonings.
2. Heat skillet over medium-high heat. When skillet is hot, add butter. Pour in egg mixture.
3. As eggs begin to set at the edges, use a spatula to gently push cooked portions to the centre, tilting the skillet to allow the uncooked egg to flow into empty spaces. Shake skillet gently to keep eggs from sticking to the bottom.
4. When egg is almost set on surface but still looks moist, cover half of omelette with filling. Slip spatula under unfilled side, fold over filling and slide onto serving plate.

The omelette will continue to cook from its own heat so remove from skillet before completely cooked. Back to top

Filling Suggestions

Fine Herbs: Fresh parsley, basil, and chives

Mushroom: Mushrooms, green onions, and thyme

Western: Ham, green peppers, and onion

Vegetable: Red and green peppers, mushrooms, and bean sprouts

3-Cheese: Ricotta, mozzarella, and Parmesan cheeses

Country: Pan-fried potatoes or hash browns, cooked beef, and salsa

Salsa: Tomatoes, green onions, and cilantro

B.L.T.: Bacon, lettuce and tomato

Fruit: Apples, strawberries or bananas and icing sugar

LowCarb Breakfast Blueberry Muffins

    3 eggs
    3 Tbls oil
    1/4 cup heavy cream
    1-1/4 cups vanilla whey protein powder
    2 teaspoons baking powder
    1/3 cup Splenda
    1/4 tsp cinnamon
    1 Tbls grated lemon rind
    1/2 tsp grated orange peel
    1/2 cup blueberries
    3 oz cream cheese, cut into 9 cubes
    Nonstick spray or paper muffin liners

Preheat the oven to 375°F. Line 9 muffin tins with paper liners or spray with nonstick spray.
1. Combine the eggs, oil, and cream; stir to blend.
2. Add the whey powder, baking powder, Splenda, cinnamon, lemon rind, and orange rind. Stir until just combines. Do not over-stir or the muffins will be tough. Fold in the blueberries gently.
3. Spoon 1/2 of the batter into the prepared muffin tins. Place a cube of cream cheese in the center of each. Fill the tins with the remaining batter, making certain that the batter goes completely over and around the cubes of cream cheese.
Bake for 8 to 10 minutes, or until the muffins spring back when touched and no longer look moist on the top. Serve warm.

Makes 8 muffins: 117 calories, 11 grams fat, 3 grams protein, and 3 grams carbohydrates. Back to top

Sour Cream Pancakes

Good Morning. It's a wonderful day, anyone have coffee for a chef, I'll make the pancakes. Hold onto your hats, this is one you're gonna want to try. Trust me on this one . . . memorable!

    1/2 cup soy flour
    1/4 cup Splenda
    1/4 tsp Baking Soda
    2 eggs
    1 cup sour cream

Mix everything into batter.
Cook as you would regular pancake, only slightly longer before turning.
2-3 servings, doubles easily for 4 good eaters, you'll need it. . . . sooo good.
Back to top

©2003 Morelli Publishing
Homexx|xxAbout Chef Carloxx|xxComing Eventsxx|xxAvailabilityxx|xxArchivexx|xxShoppingxx|xxContact Us
Contact us at