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Entries in Brunch (2)


Vegetable Frittata

My mom found this recipe a few years back in a magazine, but I don't know which one. She ripped out the page and gave it to me. I've made this once before for a brunch with my girlfriends and they loved it. Once again, this recipe came up when we were planning our dinner menu for this week. My cousin and I had to make up a bowling game tonight for the league we play on (because we missed this past month) so I knew we wanted something relatively light. This was great. The best part about this is that there is a lot left over so I will have some for lunch tomorrow.

12 ounces Fresh Asparagus, cut into 1-inch pieces
1 Yellow Bell Pepper, cut into strips
1/2 Zucchini, halved lengthwise and sliced (I used a whole zucchini)
1/3 cup Chopped Onion
1/4 cup Roasted Red Peppers, drained (I used a whole 12 ounce jar)
1/3 cup Shredded Mozzarella Cheese
2 cups Egg Beaters or 8 Eggs
1/2 cup Milk
1 tablespoon Fresh Dill or 1 teaspoon Dried Dill
3/4 teaspoon Salt
1 teaspoon Black Pepper
2 tablespoons Flour
3-4 tablespoons Grated/Shredded Parmesan Cheese

In a large saucepan, bring 1 inch of water to a boil. Add the asparagus, yellow pepper, zucchini, and onion. Cover and simmer until the vegetables are just tender. Drain well. Stir in the roasted red peppers. Spread the vegetable mixture evenly into a rectangular baking dish that has been sprayed with cooking spray. Top the vegetable mixture with half of the mozzarella. In a bowl, whisk together the egg, milk, dill, salt, and pepper. Whisk in the flour, making sure that it is completely combined. Pour the egg mixture over the vegetables in the baking dish. Bake, uncovered, at 350 degrees for 35 minutes, or until slightly puffed. Sprinkle the top with the Parmesan and remaining mozzarella cheese. Let stand for 10 minutes before serving. Makes 8 servings.


Asparagus & Zucchini Quiche

We had a pie crust in the freezer that I wanted to use up, as well a half empty carton of eggbeaters. What better excuse can you have to make a quiche? I found this one on Stephanie Cooks. It was delicious! After looking back in my blog at the other quiche I made, I have to say this one is far healthier with only 3 eggs!!

1 small Zucchini, diced
6 Asparagus Stalks, diced
1 small Onion, diced
3 Garlic Cloves, minced/pressed
3/4 cup Milk (I used skim)
3 Large Eggs (I used the equivalent in eggbeaters--3/4 cup)
1/2 cup Cheddar Cheese, shredded
Salt & Pepper, to taste
Frozen Pie Crust
1 tablespoon Olive Oil

Heat the oil in a large skillet. Add the onion, zucchini, and asparagus. Saute for a few minutes, then add the garlic and sautee for a few more minutes. Once the vegetables are cooked, add the salt and pepper to taste and set aside. In a bowl, beat the eggs and add the milk and cheese. Spoon the vegetables into the pie crust and pour the egg mixture on the top. Bake at 375 degrees for about 45 minutes.