Lemon Sugar Cookies

I love all kinds of cookies, but traditional sugar cookies with frosting have never been my favorite. I am just not a frosting gal. (If you put a frosted sugar cookie in front of me, I would eat it, but they just aren’t my absolute favorite.) I d…

I love all kinds of cookies, but traditional sugar cookies with frosting have never been my favorite. I am just not a frosting gal. (If you put a frosted sugar cookie in front of me, I would eat it, but they just aren’t my absolute favorite.) I do adore these Lemon Sugar Cookies. They are…

The post Lemon Sugar Cookies appeared first on Two Peas & Their Pod.

Easy Frittata Recipe

Here’s the best egg frittata recipe: perfect for breakfast, lunch or dinner! This basic filling is fast and tasty, or…

A Couple Cooks – Recipes worth repeating.

Here’s the best egg frittata recipe: perfect for breakfast, lunch or dinner! This basic filling is fast and tasty, or any veggies you like.

Frittata

Got eggs and need a meal? Enter, The Frittata! A frittata is an Italian dish that’s best described as a crustless egg pie. It’s often served for breakfast or brunch, but it works for dinner too. You can eat it at any temperature and it saves well: and it’s great for using up odds and ends in your veggie drawer. In fact, we think it’s one of the essential non-recipes every home cook should know!

How to make a frittata: basic formula

Everyone has their own method for making a frittata, and to be honest: there are some duds out there. Many frittata recipes we’ve tried are tasteless, rubbery, or too thin. A good frittata should have lots of flavor and a nice moist texture that’s not too eggy. Here are a few tips on how to achieve this (or skip to the recipe below);

  • Use 8 eggs and a 10-inch skillet. This gives just the right thickness of frittata.
  • Use whole or 2% milk. The dairy fat helps to achieve the desired texture.
  • Use cheese. The combination of feta and Parmesan adds just the right savory nuance to the flavor.
Frittata recipe
The thickness is deliciously substantial

Why this frittata recipe is the best

Why is this frittata recipe better than others on the internet? Well, we’re a little biased (obviously). But this is the best one we’ve tasted. Here’s why:

  • It’s got just the right thickness and texture. Many recipes come out very thin or rubbery. This one has just the right texture.
  • The spinach feta filling is perfectly salted, savory and delicious. You can make it with lots of different fillings, but try the one in the recipe below. It’s a knock out!

Frittata filling ideas

The filling in this frittata recipe is spinach and feta: our ideal filling that we make again and again! Why? It’s easy, and only requires 2 to 3 minutes of sautéing the spinach before assembling the frittata. But if you want to get fancy, there are so many different combinations! Here’s what to know about filling:

  • Chop and sauté the vegetables first. The veggies will not cook inside the frittata: so make sure to give them a good sauté before assembling. Make sure the pieces are bite sized and not too large.
  • Herbs can be used fresh. A nice sprinkling of chopped basil, oregano, thyme, or dill doesn’t need any heat.

Some creative filling combinations to get you started:

How to make a frittata

Find the right frittata pan

The only equipment you’ll need to make a frittata recipe? The right pan. Here’s what you’ll need:

  • 10-inch seasoned cast-iron skillet. Make sure that it’s well-seasoned to break it in before making this recipe (otherwise it will stick).
  • Or, a 10-inch oven-safe skillet. You’ll cook on the stovetop first, then place it in the oven to finish cooking. Speaking of…

Start on the stovetop, finish in the oven

The key to a frittata recipe is watching it closely during the cooking! You’ll cook it in two parts: first the stovetop, then the oven. Here’s what to look out for:

  • Cook on the stovetop until the top is set and the bottom is lightly browned. Don’t overcook, or it will get too browned in the oven! We like to use a spatula to pull back the sides and check to see if it’s firming up.
  • Bake 10 to 12 minutes, until the top solidifies. You’ll want it to just harden into a solid texture on the top.
Frittata recipe

What to serve with a frittata

Let’s say you’re making this frittata recipe for dinner. What to serve with it? It’s easy to think about breakfast or brunch side dishes (hash browns, biscuits, etc). But what about dinner sides? Here’s what we like to pair:

More tasty egg recipes

More to do with eggs? We’re egg-sperts (sorry!) with using this ingredient to whip up meals. Here are some favorite egg recipes for dinner…and for eggs for breakfast:

This frittata recipe is…

Vegetarian and gluten-free.

Print
Frittata

Easy Frittata Recipe


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 8
  • Diet: Vegetarian

Description

Here’s how to make a frittata recipe: an easy breakfast, lunch or dinner! This basic filling idea is fast and tasty, or any veggies you have on hand.


Ingredients

  • 8 large eggs
  • ¼ cup milk (whole or 2%)
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ cup shredded Parmesan cheese
  • ½ cup feta crumbles, plus more for sprinkling*
  • 1 tablespoon olive oil
  • 5 ounces (about 6 cups) packed spinach leaves
  • ¼ teaspoon garlic powder
  • Fresh ground black pepper
  • Optional: fresh basil leaves, for the garnish

Instructions

  1. Preheat oven to 400°F.

  2. In a medium bowl, whisk together eggs, milk, oregano, kosher salt, and fresh ground pepper. Whisk in the Parmesan and feta cheese.

  3. In a 10-inch oven-safe skillet, heat the olive oil over medium heat. Sauté the spinach leaves, stirring until wilted, 2 to 3 minutes, spreading it around as you cook so that you spread oil up the sides of the pan. Add the garlic powder and 2 pinches kosher salt and sauté for another minute.

  4. Pour the egg mixture into the skillet. If necessary, use a fork to rearrange the spinach in an even layer so you can see if on the top. Sprinkle the top with a little more feta cheese. Cook for about 5 to 7 minutes over medium heat until the bottom is set and lightly browned, checking for doneness by pulling back the side with a spatula.

  5. Place the skillet in the oven and bake 10 to 12 minutes until the top is puffed, set, and slightly browned. Let rest for 10 minutes, then cut into wedges and serve warm, with sour cream or crème fraiche if desired. Leftovers save well: refrigerate for up to 5 days and serve them cold, room temperature, or warmed.

Notes

*Or use goat cheese crumbles or mozzarella cheese and add one more pinch of salt. 

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Keywords: Frittata, Frittata recipe, How to make a frittata

A Couple Cooks - Recipes worth repeating.

Pudding Chocolate Chip Cookies

Soft Chocolate Chip Cookies I’ve baked a lot of cookies over the years, but one of the first cookie recipes I remember baking are Chocolate Chip Pudding Cookies. They are so easy and everyone loves them, including me. The cookies are super soft a…

Soft Chocolate Chip Cookies I’ve baked a lot of cookies over the years, but one of the first cookie recipes I remember baking are Chocolate Chip Pudding Cookies. They are so easy and everyone loves them, including me. The cookies are super soft and turn out perfect every time. If you like soft chocolate chip…

The post Pudding Chocolate Chip Cookies appeared first on Two Peas & Their Pod.

Breakfast Burrito

This breakfast burrito recipe is my ideal weekend breakfast. I love it because it’s fun, fresh, filling, and healthy, and it’s also a great way to use up odds and ends of ingredients I have leftover from recipe testing (or, you know, just m…


This breakfast burrito recipe is my ideal weekend breakfast. I love it because it’s fun, fresh, filling, and healthy, and it’s also a great way to use up odds and ends of ingredients I have leftover from recipe testing (or, you know, just making dinner) during the week. That half bunch of cilantro? Gone. The last little bit of cabbage? In it goes! Random black beans or avocado? This breakfast burrito is starting to sound good… Breakfast Burrito Recipe Ingredients I make this breakfast burrito recipe a little differently every time, but no matter what, I always start with these […]

Hearty Hashbrown Breakfast Casserole

This hashbrown breakfast casserole recipe is delicious and easy to put together! It doubles as a vegetarian dinner and leftovers save well. Here’s a deliciously comforting recipe that makes your kitchen smell like a cozy diner: Hashbrown Breakfast Casserole! Don’t let the name fool you: this tasty number works for breakfast, brunch, or a tasty vegetarian dinner. It works cold, room temp or warm, so you can easily make it ahead. And leftovers stay good for days! It’s beautifully hearty, pairing cheesy hash browns with chili powder, garlic powder and cumin for massive savory flavor. Because it’s easy to make ahead, it’s super unfussy and low maintenance. Thank you, hashbrown casserole! The elements in this hashbrown breakfast casserole Again, the name is only half of the way you can serve it. We make this hashbrown breakfast casserole for friends who just had a baby as a vegetarian dinner. Because it’s easy to make in advance and doesn’t need to be reheated, it’s perfect for transporting to friends who need a meal. And, it’s a great savory option for a family brunch! Here’s what you’ll need: Frozen hashbrowns: Find a 1 pound bag in your local grocery. You can throw them […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This hashbrown breakfast casserole recipe is delicious and easy to put together! It doubles as a vegetarian dinner and leftovers save well.

Hashbrown breakfast casserole

Here’s a deliciously comforting recipe that makes your kitchen smell like a cozy diner: Hashbrown Breakfast Casserole! Don’t let the name fool you: this tasty number works for breakfast, brunch, or a tasty vegetarian dinner. It works cold, room temp or warm, so you can easily make it ahead. And leftovers stay good for days! It’s beautifully hearty, pairing cheesy hash browns with chili powder, garlic powder and cumin for massive savory flavor. Because it’s easy to make ahead, it’s super unfussy and low maintenance. Thank you, hashbrown casserole!

The elements in this hashbrown breakfast casserole

Again, the name is only half of the way you can serve it. We make this hashbrown breakfast casserole for friends who just had a baby as a vegetarian dinner. Because it’s easy to make in advance and doesn’t need to be reheated, it’s perfect for transporting to friends who need a meal. And, it’s a great savory option for a family brunch! Here’s what you’ll need:

  • Frozen hashbrowns: Find a 1 pound bag in your local grocery. You can throw them in right from frozen!
  • Eggs: 1 dozen makes it a super filling recipe for a crowd
  • Sour cream adds just the right richness
  • Milk
  • Shredded cheddar cheese
  • Green onions
  • Red bell pepper
  • Spices: Chili powder, garlic powder, cumin, salt

You don’t even need to saute the veggies! Just throw everything in a 9 x 13″ pan and bake it up. (Of course, whisk the eggs first.) It’s seriously simple. Jump down to the recipe for all the info!

Breakfast casserole recipe

Frozen hashbrowns are easy, or use potatoes

This hashbrown breakfast casserole uses the magic of frozen hashbrowns to make a quick casserole in no time. There’s actually nothing processed about frozen hash browns: they’re simply potatoes! However, some hash brown brands can include extra flours or fillers. Check the package ingredients to make sure!

If you’d like, you can also use potatoes! Use 1 pound of russet potatoes, which is the perfect type for hashbrowns. In the recipe below, we’ve included instructions on how to quick soak them so they’re the consistency of frozen hashbrowns, like in our Homemade Hash Brown recipe. See below for more!

How long does hashbrown breakfast casserole last

This breakfast casserole is super unfussy. To put it together, all you have to do is dump and stir: then bake for 50 to 55 minutes. The best part? Leftovers last for days. The pan makes enough for 8 servings, so we always make it for our family then refrigerate the leftovers.

  • Leftovers are good for 5 days, refrigerated.
  • To serve, you can eat cold, room temperature, or warmed in a 350 degree oven.
Hashbrown breakfast casserole

It’s a vegetarian breakfast casserole, too!

Many breakfast casserole recipes have sausage. This one skips the meat, so it’s a vegetarian breakfast that works for various eaters! The flavor is so savory and delicious, you don’t need the meat. It’s also free of gluten, so it’s a nice gluten free breakfast option, too.

What to serve with hashbrown breakfast casserole

Whether you’re serving it as a vegetarian breakfast, brunch, or dinner, there are lots of great ways to accessorize this into a meal! Here’s what we’d pair with it:

Breakfast casserole

This hashbrown breakfast casserole is…

Vegetarian and gluten-free.

Print
Hashbrown breakfast casserole

Hearty Hashbrown Breakfast Casserole


1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This hashbrown breakfast casserole recipe is delicious and easy to put together! It doubles as a vegetarian dinner and leftovers save well.


Ingredients

  • 2 green onions
  • 1 small red bell pepper
  • 16 ounces frozen hash browns*
  • 8 ounces (2 cups) shredded cheddar cheese
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 1 3/4 teaspoons kosher salt, divided
  • 12 eggs
  • 1 cup milk
  • 1/2 cup sour cream, plus more to serve
  • Salsa, to serve

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit. Grease a 9″ x 13″ casserole dish.
  2. Finely dice the bell pepper. Thinly slice the green onions.
  3. Add the frozen hash browns, chopped pepper and green onion, and shredded cheese to the casserole pan and mix to combine. Sprinkle with the chili powder, garlic powder, cumin and 1 1/4 teaspoons kosher salt over the veggie mix and stir to combine.
  4. In large bowl, whisk the eggs. Then whisk in the milk, sour cream and the remaining 1/2 teaspoon kosher salt until fully combined (small dots of sour cream are ok). Pour the egg mixture over vegetables, then gently tap it down with a whisk to get everything evenly distributed.
  5. Bake 50 to 55 minutes until eggs are set (insert a knife and check to make sure it is cooked through). Rest 5 minutes before slicing into pieces and serving. Leftovers save well: refrigerate for up to 5 days and serve them cold, room temperature, or warmed. 

Notes

*Or, use 2 medium russet potatoes (1 pound). Wash the potatoes, leaving the skins on. Use the large side of a box grater or a food processor large grating blade to grate the potatoes. Place the grated potatoes into a large bowl and fill it with cold water. Tip the bowl to drain off starchy water, then fill it again. Stir the potatoes to release starches soak them for 2 minutes. Drain the grated potatoes and squeeze out any excess water. Transfer them to a clean, dry towel. Wring the potatoes in the towel to remove as much liquid as possible.

  • Category: Main dish
  • Method: Baked
  • Cuisine: Breakfast

Keywords: Hashbrown breakfast casserole

More vegetarian breakfast ideas

This vegetarian breakfast casserole is a fantastic option for a meatless brunch! Here are a few other great meatless ideas:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Skillet Chocolate Chip Cookie

It’s no secret that I am a cookie monster. I have created hundreds of cookie recipes over the years. I love them all, but this Chocolate Chip Skillet Cookie (aka pizookie) is the ultimate cookie dessert! This giant chocolate chip cookie is made i…

It’s no secret that I am a cookie monster. I have created hundreds of cookie recipes over the years. I love them all, but this Chocolate Chip Skillet Cookie (aka pizookie) is the ultimate cookie dessert! This giant chocolate chip cookie is made in a cast iron skillet so you don’t have to scoop the…

The post Skillet Chocolate Chip Cookie appeared first on Two Peas & Their Pod.

Foolproof French Toast

Let’s hear it for French toast! The best French toast is seared golden on the outside, tender in the middle, lightly sweet and deliciously custard-y. This French…

The post Foolproof French Toast appeared first on Cookie and Kate.

best French toast recipe

Let’s hear it for French toast! The best French toast is seared golden on the outside, tender in the middle, lightly sweet and deliciously custard-y. This French toast recipe meets all of those qualifications with flying colors.

This recipe bypasses all of the common French toast downfalls. Perhaps your previous attempts have yielded soggy, falling apart, eggy toast—never again! I’ve studied French toast techniques and this recipe will not let you down.

French toast ingredients

French toast, known as pain perdu in France, is one of many brilliant uses for stale bread. It’s true that French toast turns out best when made with stale bread. However, you can absolutely make French toast if your bread is still fresh. The trick is to quickly dehydrate sliced bread in the oven so your French bread doesn’t turn out too soggy—I’ll walk you through this step below.

This French toast is perfect for a special brunch at home. Make some for Mom tomorrow? (Here are more Mother’s Day recipes.) The recipe is simple enough to make on a regular weekend as well. Let’s make some!

Continue to the recipe...

The post Foolproof French Toast appeared first on Cookie and Kate.

Breakfast Burritos

We love Breakfast Burritos because you get all of your favorite breakfast foods in one hand held burrito. A flour tortilla is stuffed with scrambled eggs, crispy bacon, melty cheese, tater tots, creamy avocado, and fresh pico de gallo. Are you hungry y…

We love Breakfast Burritos because you get all of your favorite breakfast foods in one hand held burrito. A flour tortilla is stuffed with scrambled eggs, crispy bacon, melty cheese, tater tots, creamy avocado, and fresh pico de gallo. Are you hungry yet? And I know they are technically breakfast burritos, but they can be…

The post Breakfast Burritos appeared first on Two Peas & Their Pod.

Gluten-Free Focaccia

This article is from Delicious Everyday.
Gluten-Free Focaccia is a delicious homemade focaccia bread that is topped with cherry tomatoes, rosemary, and salt flakes. This almond-flour focaccia bread is one of our favorites.  Focaccia bread is ligh…

This article is from Delicious Everyday.

Gluten-Free Focaccia is a delicious homemade focaccia bread that is topped with cherry tomatoes, rosemary, and salt flakes. This almond-flour focaccia bread is one of our favorites.  Focaccia bread is light, airy, and bursting with flavor in each bite. It makes a great side dish to dinner, a mid-day treat, or a nice bread to...

Read On →

This content is copyrighted protected by DeliciousEveryday.com.

©2017 Delicious Everyday.

All content in this feed (including photographs and text) are copyrighted to Delicious Everyday and may not be republished in part or full without written permission and appropriate credit. Please contact me for republication or syndication rights.

If you suspect copyright infringement please contact me.

Spiced Kefta

Persian food, like many of the foods from a region that’s often broadly referred to as the Middle East, takes cues from a variety of influences and cultures as people traverse borders and bring their delicious foods with them. Which is why the food in America is so diverse; people have gifted us with foods from their homelands, such as tacos, sushi, pizza, beer, and…

Persian food, like many of the foods from a region that’s often broadly referred to as the Middle East, takes cues from a variety of influences and cultures as people traverse borders and bring their delicious foods with them. Which is why the food in America is so diverse; people have gifted us with foods from their homelands, such as tacos, sushi, pizza, beer, and bagels. Similarly, France has been blessed to have beans for cassoulet, chocolat chaud (hot chocolate), and croissants.

As a cook, I like dipping into various cuisines and cultures and lately, I’ve been working on Tahdig, a Persian rice dish that’s cooked on the stovetop until the bottom gets crusty, which can take an hour or longer, and requires some patience. Once done, you take a leap of faith and turn it out onto a plate so the crispy part (the tahdig) forms a golden, crackly crown on top of a bed of fragrant, saffron-infused rice…if you do it right.

Continue Reading Spiced Kefta...