Scrambled Egg Breakfast Pitas with Zucchini, Peppers, and Feta

For this dish, I started with my recipe for Scrambled Egg Breakfast Pitas with Zucchini and Peppers and added some feta cheese for an extra flavor dimension. Yum!

They're great any time of day - for breakfast, brunch, lunch, or a light dinner.

RECIPE:

6 large eggs, or equivalent in egg substitute
2 tablespoons milk
1 tablespoon extra virgin olive oil
1 small zucchini (approx. 6 ounces), quartered lengthwise and cut crosswise into 1/4-inch-thick wedges
1/2 medium red bell pepper, seeded and cut into julienne slices, and slices cut crosswise into thirds
2 tablespoons crumbled feta cheese
2 large (6- or 7-inch) pitas (preferably whole wheat)
Salt and freshly ground black pepper to taste

In a small bowl, whisk together the eggs, and milk, along with salt and pepper to taste. Set aside.

In a medium skillet, heat the olive oil over medium to medium-high heat. Add the zucchini and peppers, along with additional salt and pepper to taste. Saute until the vegetables are cooked through.

Add the egg mixture and cook over medium heat, stirring frequently, until eggs are cooked through.

Meanwhile, cut the pitas in half crosswise, and toast them lightly in a dry skillet or grill pan over medium to medium-low heat.

Fill the toasted pitas evenly with the egg mixture. Top evenly with the feta, and serve.

-- 4 servings

Roasted Asparagus and Hard-Boiled Eggs with Hollandaise Sauce

Asparagus is great with Hollandaise sauce. So are eggs (as in Eggs Benedict). Combined here, they make a fantastic brunch, lunch, or light supper entree.

RECIPE:

1 pound asparagus
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste
4 Perfect Hard-Boiled Eggs, sliced
1 recipe Hollandaise Sauce
Paprika for garnish

Preheat oven to 400 degrees Fahrenheit.

Rinse the asparagus and break off the tough ends. (If you hold the asparagus spear at each end and bend it slightly, it will break at the right spot.) If using thicker spears, trim off the larger buds near the bottom of the stalk as desired.

Line up the asparagus spears in a single layer in a baking dish or pan.

Drizzle the asparagus lightly with the olive oil, turn to coat, and then sprinkle with salt and pepper to taste.

Roast for about 5-12 minutes, until the asparagus are tender when pierced with a fork, but still firm. The roasting time will depend on the thickness of the asparagus spears. For very thin asparagus, start checking them after about 4 minutes.

Divide the roasted asparagus spears evenly onto 4 individual serving plates. Top each portion with one sliced egg. Top with the Hollandaise sauce, sprinkle lightly with paprika, and serve.

-- 4 servings

Artichoke Omelette with Black Olives and Provolone

This recipe was inspired when my friend Sandi told me about an artichoke omelette with provolone that was very popular in a restaurant that her husband once owned.

Here, I created my own version, to which I added black olives for an extra flavor dimension. The result was delicious!

RECIPE:

1 1/2 teaspoons extra virgin olive oil, divided
1 or 2 whole canned artichoke hearts (depending on how much you like artichokes), rinsed, drained, and coarsely chopped
1 tablespoon pitted sliced black olives
3 large eggs, or equivalent in egg substitute
1 tablespoon milk
Dash of salt (optional)
1 thin slice provolone cheese, at room temperature, torn into 6 or 8 pieces

Heat 1/2 teaspoon of the olive oil in a small skillet over medium to medium-low heat. Add the artichokes and olives, and saute for 3-4 minutes, until they are heated through. Keep warm until ready to use.

Meanwhile, in a small bowl, whisk the eggs with the milk. Whisk in the dash of salt, if using. (Note: Go easy on the salt, as the artichokes and olives can be salty.)

In a separate 7- or 8-inch skillet, heat the remaining 1 teaspoon of olive oil over medium to medium-low heat. Add the egg mixture, and tilt the pan quickly to distribute the eggs evenly over the bottom of the skillet.

Using a flexible spatula, lift the edges of the omelette so that the uncooked egg can flow underneath. Continue until the eggs are set. To set the eggs more quickly once they are firm on the bottom, you can optionally flip the omelette by setting a dish over the skillet, turning it over quickly, and then sliding the omelette, cooked side up, back into the skillet.

Once the eggs have set, arrange the provolone pieces over one half of the omelette. Top with the artichoke-olive mixture. Fold the other half of the omelette over the fillings. Heat over low to medium-low heat for a minute or two to allow the cheese to melt, and then serve immediately.

-- 1 or 2 servings

Eggs Baked in Muffin Tins

I always mess up poached eggs. They break up in the boiling water, no matter how careful I am. So I learned to bake my eggs instead, and I use these baked eggs as a substitute for poached eggs in many breakfast and brunch recipes. They always turn out perfect.

This is also a great way to cook eggs for a crowd.

I did not include quantities, as the recipe is so simple, and so easy to adapt to make as many, or as few, of these eggs as you need for a given meal.

The cooking time will vary, depending on whether you want the yolks soft or more firm.

RECIPE:

Butter, cooking oil, or non-stick spray
Large eggs
Salt and freshly ground black pepper to taste

Preheat oven to 350 degrees Fahrenheit.

Using the butter, oil, or cooking spray, lightly grease the muffin tins - one muffin cup per egg.

Carefully break one egg into each prepared muffin cup. Sprinkle with salt and pepper to taste.

Bake, uncovered, for 15-20 minutes, or longer as needed, until the yolks are cooked to your liking.

Eggs in Purgatory

When I was growing up, my Italian grandmother would frequently serve me these eggs cooked in marinara sauce, and it was one of my favorite ways to use up leftover sauce. I was also amused by the name.

This recipe is great for breakfast, brunch, lunch, or a light supper. Serve it with our Garlic Toast or plain, hearty bread to soak up all the saucy goodness.

RECIPE:

2 cups Classic Marinara Sauce or your favorite plain red pasta sauce
4 eggs
Salt and freshly ground black pepper to taste
1/2 tablespoon chopped fresh parsley for garnish (optional)
1/2 tablespoon grated Parmesan cheese (optional)

In a large skillet, simmer the marinara sauce over medium heat until well heated.

Gently and carefully crack the eggs into the skillet, spacing them evenly, with plenty of sauce on all sides. Season with salt and pepper to taste.

Simmer until the whites are set and the yolks are cooked to the desired stage.

Sprinkle with the parsley and/or cheese, if using.

-- 2 servings

Scrambled Eggs with Mushrooms and Peppers in Puff Pastry Shells

This gourmet egg dish is elegant and impressive, yet so easy to make.

Serve it with fresh fruit for a light breakfast, or pair it with a green salad, Roasted Potatoes and Onions, or other side veggies for a hearty brunch, lunch, or supper.

RECIPE:

6 large eggs, or equivalent in egg substitute
2 tablespoons milk
Scant 1/4 teaspoon dried Italian herb mixture
Salt and freshly ground black pepper to taste
1 tablespoon extra virgin olive oil
1 1/2 cups sliced white mushrooms
1/2 medium red or green bell pepper, seeded and cut lengthwise into julienne slices, and slices cut crosswise into thirds
1/2 tablespoon chopped fresh parsley
6 frozen puff pastry shells (1 10-ounce package)

In a small bowl, whisk together the eggs, milk, Italian herbs, salt, and pepper. Set aside.

In a medium skillet, heat the olive oil over medium to medium-high heat. Add the mushrooms and peppers, along with additional salt and pepper to taste. Saute until the vegetables are cooked through.

Add the egg mixture and cook, stirring frequently, until eggs are cooked through.

Meanwhile, bake the puff pastry shells according to the package directions.

Fill the puff pastry shells with the egg mixture, sprinkle with the parsley, and serve immediately.

-- 3 servings

Scrambled Egg Breakfast Pitas with Zucchini and Peppers

While great for breakfast or brunch, these egg and veggie pita sandwiches also work well for lunch or a light supper.

Serve alone, or add a salad for a satisfying, well balanced meal.

RECIPE:

6 large eggs, or equivalent in egg substitute
2 tablespoons milk
1 tablespoon extra virgin olive oil
1 small zucchini (approx. 6 ounces), quartered lengthwise and cut crosswise into 1/4-inch-thick wedges
1/2 medium red bell pepper, seeded and cut lengthwise into julienne slices, and slices cut crosswise into thirds
2 large (6- or 7-inch) pitas (preferably whole wheat)
Salt and freshly ground black pepper to taste

In a small bowl, whisk together the eggs, and milk, along with salt and pepper to taste. Set aside.

In a medium skillet, heat the olive oil over medium to medium-high heat. Add the zucchini and peppers, along with additional salt and pepper to taste. Saute until the vegetables are cooked through.

Add the egg mixture and cook over medium heat, stirring frequently, until eggs are cooked through.

Meanwhile, cut the pitas in half crosswise, and toast them lightly in a dry skillet or grill pan over medium to medium-low heat.

Fill the toasted pitas evenly with the egg mixture, and serve.

-- 4 servings

Perfect Hard-Boiled Eggs

The Easter holiday is just around the corner, and so a couple of people have asked me how to make the perfect hard-boiled egg.

Below is my recipe, which has evolved through the years. Legend has it that adding some salt to the water makes the eggs easier to peel, and might also help prevent cracking during cooking. I haven't been able to back up those claims with scientific evidence, but it seems to work pretty well.

RECIPE:

6 eggs
Water
1 teaspoon salt

Place your eggs in a heavy saucepan and add enough cold water to completely cover the eggs by an inch or two. Add the salt to the water.

Slowly bring the water and eggs to a boil over medium-high heat. When the water comes to a full, rolling boil, remove from the heat, cover, and let sit for 18 to 22 minutes, depending on the size of the eggs. (20 to 21 minutes is usually perfect for standard large eggs.)

Drain, and then rinse the eggs in cold water to stop the cooking process.

-- 6 servings

Spinach and Feta Quiche

Spinach and feta are such a great combination, and they work well in this quiche.

It makes a great centerpiece for breakfast, brunch, lunch, or a light dinner. Add some fresh fruit or a salad, and maybe some rolls or muffins, for a light and nutritious meal.

RECIPE:

1 tablespoon extra virgin olive oil
1 tablespoon minced yellow onion
8 ounces fresh spinach
6 large eggs, or equivalent in egg substitute
1/2 cup half and half *
1/2 cup feta cheese, crumbled
1 tablespoon grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 9-inch deep-dish pie crust, partially thawed if frozen

Preheat oven to 350 degrees Fahrenheit.

Remove the tougher stems from the spinach and tear the leaves into bite-size pieces.

In a large skillet, heat the olive oil over medium heat. Add the minced onion, and saute for 2-3 minutes, until soft. Add the spinach, along with salt and pepper to taste, and saute over medium heat for 3-5 minutes, until the spinach is wilted. Remove from heat and use paper towels to gently squeeze any excess liquid from the spinach mixture. Set the drained spinach mixture aside.

Meanwhile, in a large bowl, beat the eggs slightly and then whisk in the half and half. Fold in the feta and the Parmesan.

Add the spinach mixture, and stir to combine.

Pour the egg mixture into the pie crust.

Bake for 40 minutes to one hour, or longer as needed, until set in the center. If the crust starts to get too brown, wrap just the crust in some aluminum foil to keep it from burning.

Remove from oven and let sit for 5 minutes before slicing

-- 4-6 servings

* Note: If half and half is not available, you can substitute 1/4 cup heavy whipping cream plus 1/4 cup whole milk.

Zucchini and Herb Frittata

This frittata is simple, yet delicious. It's a great way to use up zucchini, and even people who don't think they like zucchini may find themselves liking this frittata.

Like any frittata, it's great for breakfast, brunch, lunch, or a light dinner. Try it with our Roasted Potatoes and Onions, along with fresh fruit or a green salad, for a delightful Mediterranean-style meal.

RECIPE:

1 tablespoon extra virgin olive oil
1 medium zucchini (about 8 ounces), quartered lengthwise and cut crosswise into 1/4-inch-thick wedges
Pinch of dried Italian herb mixture
Salt and freshly ground black pepper to taste
8 large eggs, or equivalent in egg substitute
2 tablespoons milk
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley)

In a 9-inch or 10-inch non-stick skillet, heat the olive oil over medium to medium-high heat. Add the zucchini and the Italian herb mixture, along with salt and pepper to taste. Saute for 3-6 minutes, until the zucchini is lightly golden.

Meanwhile, in a bowl, beat the eggs well. Beat in the milk, along with additional salt and pepper to taste, and then stir in the parsley.

Add the egg mixture to the cooked zucchini in the skillet.

Using a spatula, stir the contents of the skillet to distribute the zucchini and herbs evenly throughout the egg mixture. Cook for 3-6 minutes, gently lifting the edges of the frittata to allow the uncooked egg to run underneath the cooked section, until the eggs start to set and the underside of the frittata is golden.

Flip the frittata by placing a flat plate over the top of the skillet and turning it upside down so that the frittata is resting on the plate, cooked side up. Gently slide the frittata back into the skillet, cooked side up. Cover and continue cooking over low heat until the other side is golden and the eggs are set, about another 3-5 minutes.

Slice the frittata into 4 wedges, and serve.

-- 4 servings

Onion and Parsley Frittata

I've always liked the egg/onion combination in Chinese Egg Foo Young. Here is a Mediterranean-style version.

This frittata features ingredients that are typical refrigerator staples, and therefore is great for serving last-minute guests. Like most frittati, it can be served hot or at room temperature for breakfast, brunch, lunch, or as an appetizer or light supper.

Many frittata recipes instruct the cook to brown the top of the frittata under the broiler. My Grandma Marianna never did this. Instead, she would flip the frittata over using a plate as described below, and then brown the other side on the stove. I still prefer to use her method.

RECIPE:

1 tablespoon extra virgin olive oil
1 small yellow onion, coarsely chopped
8 large eggs, or equivalent in egg substitute
2 tablespoons milk
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)

In a 9-inch or 10-inch non-stick skillet, heat the olive oil over medium heat. Add the onion, and saute for 3-5 minutes, until the onion is soft and lightly golden.

Meanwhile, in a bowl, beat the eggs well. Beat in the milk, salt and pepper, and then stir in the parsley.

Add the egg mixture to the cooked onion in the skillet.

Using a spatula, stir the contents of the skillet to distribute the onion and herbs evenly throughout the egg mixture. Cook for 3-6 minutes, gently lifting the edges of the frittata to allow the uncooked egg to run underneath the cooked section, until the eggs start to set and the underside of the frittata is golden.

Flip the frittata by placing a flat plate over the top of the skillet and turning it upside down so that the frittata is resting on the plate, cooked side up. Gently slide the frittata back into the skillet, cooked side up. Cover and continue cooking over low heat until the other side is golden and the eggs are set, about another 3-5 minutes.

Slice the frittata into 4 wedges, and serve.

-- 4 servings

Scrambled Egg Breakfast Crepes with Mushrooms and Veggie Pepperoni

These breakfast crepes (which are also great for brunch, lunch, or a light supper) were inspired by a recipe by Mable Hoffman in her book Crepe Cookery. The original recipe, however, uses canned mushrooms and regular pork-based pepperoni.

I detest canned mushrooms, so this version features fresh white mushrooms sauteed in a little butter. And, of course, I use veggie pepperoni.

Veggie pepperoni is available in most major supermarkets these days, and it tastes very much like its pork-based cousin. It usually comes pre-sliced. I recommend Lightlife Smart Deli Pepperoni, Yves Meatless Pepperoni, or Pepperoni Tofurky Deli Slices.

RECIPE:

4 Basic Skillet Crepe Shells
4 large eggs, or equivalent in egg substitute
2 tablespoons milk
Scant 1/4 teaspoon dried Italian herb mixture
Salt and freshly ground black pepper to taste
1 tablespoon butter
1 cup sliced white mushrooms
1/4 cup vegetarian pepperoni-style sausage, cut into julienne slivers
1/2 tablespoon chopped fresh parsley

In a small bowl, whisk together the eggs, milk, Italian herbs, salt, and pepper. Set aside.

In a medium skillet, heat the butter over medium heat. Add the mushrooms and saute until cooked.

Add the pepperoni and cook for an additional 2-3 minutes.

Add the egg mixture and cook, stirring frequently, until eggs are cooked through.

Place 2 crepes on each serving plate.

Fill the crepes evenly with the egg mixture. Fold over. Sprinkle with the parsley, and serve.

-- 2 servings