SANDRA’S OVEN-BAKED GARDEN FRITTATA with SMOKY PEPPER BACON

I made this with ingredients 
from my refrigerator today ~
What a treat this turned out to be...

Servings: (6)
Prep: 15 Mins. |
Bake 40 Mins. |
Stand: 10 Mins.

Posted by Sandra

INGREDIENTS

2 strips smoked pepper bacon, cut into ½” strips ¼ onion, chopped
4 button mushrooms, sliced
¼ orange bell pepper, chopped
1 garlic clove, minced
1 teaspoon dried sweet basil
¼ teaspoon oregano
¼ teaspoon red pepper flakes
¼ teaspoon fresh ground pepper
1 cup fresh baby spinach leaves, roughly chopped
5 eggs
1-1/2 cups whole milk
½ cup medium cheddar cheese, shredded

Optional, for serving:
-- 1 roma tomato, cut into 6 wedges
-- 1 orange cut into 6 wedges

METHOD

Preheat oven to 350 degrees. Prepare a 10” round (or 9”x9” square) baking dish by spraying it with butter spray.

Heat medium non-stick skillet over medium-high heat, and brown the bacon until crispy; reserving drippings in skillet. Remove bacon pieces to a small paper towel lined plate to drain, and set aside.

Add the onion, button mushrooms, bell pepper, garlic, basil, oregano, red pepper flakes, and fresh ground pepper to the reserved drippings in skillet, and saute until onions are translucent. Remove from heat, and add fresh chopped spinach; tossing to combine.

In a medium bowl, whisk the eggs. Add the milk, and whisk to combine. Add the skillet ingredients, and browned bacon to the bowl; mixing with a spoon to combine. Pour the mixture into the prepared baking dish, and bake for 30 minutes (it will puff up during the baking process ;) Remove from oven and sprinkle top with cheddar cheese, and return back to oven and bake for an additional 10 minutes.

Fresh out of the oven

Remove from oven, and let set for 10 minutes. Cut Garden Frittata into 6 wedges, and serve with wedges of fresh tomatoes and oranges. – Enjoy!


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Tip: This Garden Frittata is excellent 
served hot, or at room temperature.

SANDRA'S CHICKEN BROCCOLI and BACON QUICHE (similar to a frittata)

A splendid main dish to serve during any time of day,
including at brunches, or on special holiday mornings,
or on weekends...

Servings: (6)
Cook Time: 35 minutes |
Total Time: 50 minutes

Posted by Sandra

INGREDIENTS:

2 slices of bacon, browned and crumbled
1 yellow onion, chopped
1 (12 oz. pkg.) frozen chopped broccoli, thawed and drained
1-1/2 cups medium cheddar cheese, shredded
1/2 cup havarti cheese, shredded
2 cooked skinless and boneless chicken breasts, roughly shredded
1-1/3 cups milk
3 eggs, lightly beaten
3/4 cup baking mix (use Bisquick - or my recipe: Sandra's Homemade Baking Mix)
1/2 teaspoon fine-grain kosher salt
1/8 teaspoon freshly ground pepper
1/2 teaspoon Italian seasoning herb blend
3 tablespoons parmesan cheese, grated

Garnish:
1 tomato, cut into wedges

METHOD:

Preheat oven to 375 degrees. Spray a 10" decorative pie dish with baking spray and dust lightly with all-purpose flour, and set aside.

In medium saucepan, heat to medium-heat, and brown the bacon, then drain bacon strips on a paper-towel lined plate, and crumble when cooled. Retain drippings in the skillet, and add the onion, and cook until its translucent. Add thawed broccoli, and cook until any remaining liquid evaporates.

Place onion and broccoli mixture in prepared pie dish; let cool for 10 minutes. Layer cheddar cheese, havarti cheese, and the chicken over broccoli mixture.

In medium bowl combine remaining ingredients and beat until smooth. Pour into pie dish and bake for 45 to 50 minutes, until puffed and set. Top with parmesan cheese and return to oven for 5 minutes longer, just to melt cheese. Serve slices of chicken-broccoli-bacon quiche, with tomato wedges alongside. - Enjoy!


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Tip: You can also make this with ham or turkey, and other veggies or cheese choices.

SANDRA'S SASSY SMOKED SALMON TARTLETS

These are delicious little morsels,
and you'll be complimented
by those that are lucky enough to have them...

Yields: (24 individual tartlets)
Prep: 15 min. |
Bake: 20 to 25 min.

Posted: by Sandra

INGREDIENTS:

***Crust:
1/2 cup butter, at room temp.
1 (3 oz.) pkg. cream cheese, at room temp.
1 cup all-purpose flour

***Filling:
2 eggs
1/2 cup milk
1 tablespoon butter, melted
1 teaspoon lemon juice
1/2 cup breadcrumbs
1 teaspoons fresh parsley, chopped
1 teaspoon fresh dill, roughly chopped, plus more for garnish
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup of smoked salmon, remove skin and break into small pieces
1 green onion, sliced

METHOD

Preheat oven to 325 degrees. Spray a miniature muffin pan with oil.

In a medium-size bowl, beat butter, cream cheese and flour until smooth. Shape tablespoonfuls of dough into balls; press onto the bottom and up the sides of muffin cups.

In a another medium-size bowl, whisk eggs, milk, butter and lemon juice. With a spoon, stir in crumbs, parsley, dill, salt and pepper, and then fold in salmon and onion. Spoon mixture into shells. Bake for 20 to 25 minutes, just until set.

Garnish each with a small dill sprig, and serve. – Enjoy!

SANDRA'S CLASSY CHORIZO and POTATO FRITTATA

What a wonderful combination
with the perfect level of spice that you
can serve hot, warm, or at room temperature
any time of day...

Servings (4)

Posted by Sandra
Prep: 15 mins. |
Cook 25 mins.

INGREDIENTS:

2 large russet potatoes, peeled and cut into ½” cubes
2 tablespoons olive oil
1/2 onion, chopped
kosher salt and ground pepper
1 (10 oz.) roll of chorizo sausage (cut into small chunks)
2 garlic cloves, minced
6 eggs
2/3 cup milk
2 green onions, chopped
1 jarred roasted red pepper, chopped
1 cup cheddar cheese, shredded
2 tablespoons fresh parsley, chopped

METHOD:

Preheat the oven to 350 degrees. Spray a 10" baking dish with oil, and set aside.

Bring a medium pot of water to a boil, and add the potato cubes and cook until they are just tender, about 6 to 8 minutes. Drain and reserve.

Meanwhile, in a medium nonstick saute pan, heat the olive oil to medium-high heat and add the onions, and cook just until translucent. Drop in the sliced chorizo and the garlic and cook until the sausage starts to brown. Remove the pan from heat.

In a large bowl, beat the eggs until they are light yellow in color, and stir in the milk, add the shredded cheddar, and stir in the milk, adding salt and black pepper to taste, and then pour the chorizo mixture from the skillet, including the par-cooked potatoes into the bowl and fold gently to combine. Pour into prepared baking dish, and top with green onions, and chopped roasted red pepper, and parsley.

Bake in oven for about 25 minutes. Remove and let the frittata set in the baking dish for 10 minutes before cutting. Slice into 4 diamond wedges and arrange on serving plates. - Enjoy!


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Tip: I like to serve this frittata with a crisp garden salad, drizzled with a nice vinaigrette.