Roasted Potato and Skillet Egg Bake

skillet_bake

I just love big breakfasts. I mean, who doesn’t? I’ve been dying to try an egg bake like this, and the time finally came. I made this without a cast-iron skillet, but that will be on my Christmas list (How did I survive this long without one? That I do not know!).

This dish is super easy, and great for a lazy winter morning. You know, the ones where you don’t want to leave the house to face the cold. If you live in Minnesota, where the average temp this month has been 10 degrees colder than an already ridiculously cold average, you would know what I mean (or maybe you do, if you have the luxury of living in MN or another equally cold place!). Cold = Katie stays in. As much as possible. And then makes dishes like these, to share with you lovely readers :)

This dish could be made with any combination of add-ins (bacon, sausage, peppers, etc.), but I made it with what I had in the house (or apartment, technically!).

Enjoy!

Roasted Potato and Skillet Egg Bake

 Ingredients: 

8 oz. fingerling or baby red potatoes, cubed or sliced thinly

4 eggs, organic or local preferably

2 cloves garlic

1/2 red onion, sliced thinly

2 TBSP + 1 TBSP olive oil

2 TBSP chives, chopped thinly

1/4 cup parmesan cheese, grated

salt and pepper, to taste

Directions: 

1) Preheat oven to 400 degrees. Toss potatoes in 1 TBSP oil and season with salt, pepper, and chives. Roast until fork tender and starting to brown (approx. 20 minutes depending on oven). Keep oven on to maintain heat.

2) Heat 2 TBSP oil in large pan over medium heat. Press garlic into pan, sauté until fragrant (about 30 seconds). Add in onions and sauté until soft and starting to brown (5-7 minutes).

3) Take potatoes out of oven and place in the sauté pan or skillet.  Make four indentations within mixture to create room for eggs.

4) Crack eggs in indentations, season with salt and pepper.

5) Bake at 400 degrees until whites are set and yolks are to desired level of doneness.

6) Grate parmesan cheese over eggs. Bake 1 minute longer or until melted.

7) Serve up and enjoy!

skillet_bake

 

Roasted Potato and Parmesan Egg Bake
Serves: 2-4
 
A delicious potato and egg skillet bake. Perfect for a lazy winter morning!
Ingredients
  • 8 oz. fingerling or baby red potatoes, cubed or sliced thinly
  • 4 eggs, organic or local preferably
  • 2 cloves garlic
  • ¼ red onion, sliced thinly
  • olive oil
  • chives, chopped thinly
  • ¼ cup parmesan cheese
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 400 degrees. Toss potatoes in oil and season with salt, pepper, and chives. Roast until fork tender and starting to brown (approx. 20 minutes depending on oven).
  2. Heat 2 TBS oil in large pan over medium heat. Press garlic into pan, sauté until fragrant (about 30 seconds). Add in onions and sauté until soft and starting to brown (approx. 5-7 minutes).
  3. Take potatoes out of oven and place in the sauté pan or skillet. Make four indentations within mixture to create room for eggs.
  4. Crack eggs in indentations, season with salt and pepper.
  5. Bake until whites are set and yolks are to desired level of doneness.
  6. Grate parmesan cheese over eggs. Bake 1 minute longer or until melted.
  7. Serve up and enjoy!

Real Recipe: Spinach and Cheddar Frittata (and other yummy egg dishes!)

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So Easter is over. And my did it fly! I ate lots of delicious food, how about you? :)

Sadly, I was not witness (nor a participant for that matter!) to any egg hunts this year. Nor did I dye any eggs. Oh well. There’s always next year!

However, if you participated in the egg dying/hunting extravaganzas and have leftover eggs to use, here’s a couple of my favorite egg dishes:

1) Broccoli Feta Omelet – yum! My other favorite combo is kale and cheddar. Some good nitrate-free local bacon never hurts either :)

2) Spinach and Cheddar Frittata

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Spinach and Cheddar Frittata
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
A delicious easy-to-make frittata!
Ingredients
  • 2 eggs (beaten)
  • 1 cup spinach
  • ¼ cup cheddar cheese
  • 1 garlic clove (minced)
  • salt and pepper to taste
  • oil (about 1 TBSP)
  • red pepper flakes to taste (optional)
Instructions
  1. Sauté garlic in oil until fragrant (about 30 seconds)
  2. Add in spinach, saute until starting to soften
  3. Pour in eggs and sprinkle with cheese
  4. Cook until set on bottom and starting to set on top (about 4-5 mins)
  5. Put in oven and broil until top is lightly brown and fluffy (about 2-3 mins)

 

3) Eggs and Toast (over easy eggs, on delicious French bread from the local baker). Oh and sautéed kale on top! This is definitely a knife and fork kind of meal :)

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Enjoy your eggcellent eggs :)

And happy clean eating!

Real Recipe: Broccoli Feta Omelet

omelet

Breakfast is my favorite meal. Especially on the weekends when I have the time to make something good (and am not chowing my cereal in the car on the way to work!). This weekend I made not one but two broccoli feta omelets. And they were both oh so delicious.

Next time you’re in the mood for an omelet, try swapping your regular ham and cheese one for this cleaner, healthier version!

Ham and other deli meats often contain nitrates (one of the top Food Additives to Watch Out For!) and if you don’t use local or certified organic ham, you probably have no idea where the meat came from or how it was processed! Check out the following article for more information about the dangers of deli meats: http://today.msnbc.msn.com/id/16361276/ns/today-food/t/things-you-need-know-about-deli-meats/

And instead of using processed cheese (think Kraft Singles!) in your omelet, try using organic or real (unprocessed) cheese. Although the health risks of processed cheese are debatable, processed cheese can contain artificial preservatives and colors, and oftentimes have more salt (and even trans fat!) than real cheese. Organic and unprocessed cheese are much tastier in my opinion too! Some people have sensitivities to processed cheese (myself included), and might have even come to accept the fact that they will feel congested or have an upset stomach after eating foods such as mac ‘n cheese, grilled cheese, or other dishes made with processed cheese. Making the switch from processed to real (and better yet, organic!) dairy products could make a world of difference (it sure did for me!). To read more about cheese allergies and sensitivities check out: http://www.livestrong.com/article/207905-symptoms-of-cheese-allergy/

Ingredients
Olive oil (organic if possible) – Approx. 2 tbsp, or enough to lightly coat bottom of pan
Broccoli (organic) – Approx. 1 cup  (cut into bite-sized pieces – less or more depending on preference)
Eggs (organic or free range if organic not available) – 2
Feta cheese crumbles (organic if possible) – 1/4 cup (less or more depending on how cheesy you like it!)
Milk (organic if possible) – 2 tbsp
1/4 teaspoon pepper

 

Directions:
1) Heat stove top to medium, pour oil into small pan and let heat for 1 minute
2) Beat eggs and splash of milk together in small bowl, add in pepper
3) Pour eggs into pan, add in broccoli pieces, sprinkle cheese on top
4) Cook approximately 3-4 minutes or until omelet is firm enough to be folded
5) Fold half of omelet over and let cook (approx. 1 more minute)
6) Flip to cook other side (approx. 1 more minute)
7) Viola! Time to enjoy your clean, healthy omelet :)

 

Photo courtesy of Health.com -> Jim Bathie