Easy and Quick Recipes

Spinach and Cream Cheese Omelette Recipe Ingredients : 4 large eggs 1/4 cup whole milk 1 bunch fresh spinach 1 small yellow onions or 1 small shallot 1/4-1/2 teaspoon ground nutmeg 4 tablespoons butter 4 ounces cream cheese, at room temp 1 tablespoon fresh lemon juice 1/2 teaspoon fresh lemon zest (optional) salt and pepper Directions : Wash spinach leaves well-remove stems and slice leaves very thin; set aside. Whip the cream cheese with lemon juice and zest if using; set aside. Dice onion or shallot; set aside. In a large skillet over medium heat melt 2 tbsp of the butter. Add the spinach and onion and sauté for 3-5 minutes. You want the onion slightly translucent and the spinach wilted. Remove from heat and pour into a bowl; set aside. Melt the remaining 1-2 tbsp butter in the same pan over medium heat. Whip the eggs well with the whole milk and pour into the hot pan. Allow eggs to cook slowly, allowing eggs to almost set completely. Pour 1/2 the ch...

Ingredients : 1  10 3/4 ounce can Pillsbury® refrigerated classic pizza crust 8   LAND O LAKES® Eggs 1/4 cup half-and-half or milk 1/8 teaspoon salt 1/8 teaspoon pepper 2 tablespoons LAND O LAKES® Butter 1 8 ounce container chive, vegetable or regular cream cheese 8 slices bacon, crisply cooked Green onions, if desired Directions : Heat oven to 425 degrees F. Spray 12-inch pizza pan with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan. In medium bowl, beat eggs, half-and-half, salt, and pepper. In 10-inch skillet, melt butter over medium heat. Add egg mixture; cook and stir until thoroughly cooked but still moist. Remove from heat. Spoon cooked egg mixture over crust. Drop cream cheese by teaspoonfuls over eggs. Arrange bacon in spoke fashion on top of pizza. Bake 12-15 minutes or until toppings are thoroughly heated and crust is deep golden brown...

Ingredients : 7 hard-cooked eggs* 3 tablespoons salad dressing or mayonnaise 1 tablespoon chopped fresh dill weed 1 clove garlic, minced 5 dashes bottled hot pepper sauce 1/8 teaspoon salt 6 cups torn Boston or Bibb lettuce 2 cups grape or cherry tomatoes, halved 1 medium red sweet pepper, chopped 4 slices bacon, crisp-cooked, drained, and crumbled 3 green onions, sliced 1 recipe Dill Vinaigrette Dill Vinaigrette 1/3   cup   olive oil 2 tablespoons tarragon vinegar 1 tablespoon snipped fresh dill 2 teaspoons Dijon-style mustard 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon bottled hot pepper sauce Directions: Halve hard-cooked eggs lengthwise and place yolks in a small bowl. Set whites aside. Mash yolks with fork and stir in salad dressing, dill weed, garlic, hot pepper sauce, and salt. Stuff egg white halves with yolk mixture. Set aside. On a platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange eggs on ...

Ingredients : 1 pound small new potatoes 3 tablespoons olive oil 1/3 cup all-purpose flour 1/4 cup chopped fresh chives 3/4 teaspoon baking powder 1/2 teaspoon pepper 8 large eggs 1 15  ounce container part-skim ricotta cheese 8 ounces 2-percent Cheddar, grated Directions : Peel potatoes and place in a 3-quart pot, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt. Simmer until potatoes are fork tender but not falling apart, 20 to 25 minutes. Drain in a colander and when just cool enough to handle, cut into 1/2-inch cubes. Preheat oven to 350 degree F and arrange rack in center. Heat oil in a 10-inch nonstick ovenproof skillet (if the handle is not ovenproof, wrap it tightly in aluminum foil) over moderate heat until hot but not smoking. Add potatoes and cook, stirring occasionally, until heated through, about 2 minutes. Whisk together flour, chives, baking powder, and pepper in a bowl. Whisk together eggs and cheeses in a...

Ingredients Nonstick cooking spray 1 3/4 cups all-purpose flour (spooned and leveled) 1/2 cup ground flaxseed 1 cup lightly packed light-brown sugar 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon coarse salt 1 teaspoon ground cinnamon 1 1/2 cups coarsely grated zucchini (from 1 large zucchini) 1/3 cup mashed ripe banana (from 1 large banana) 3/4 cup whole milk 1 large egg, lightly beaten 1 teaspoon pure vanilla extract Directions Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix). Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wi...

Ingredients 5 large eggs 1/4 heavy cream 1/4 whole milk 1/8 teaspoon cayenne pepper 3 tablespoons mixed chopped fresh herbs (such as parsley, chives, and chervil) 2/3 cup grated sharp cheddar (2 ounces) Coarse salt and ground pepper 2 slices bacon, cut crosswise into 1/4-inch pieces 1 pita, split horizontally into 2 rounds Directions Preheat oven to 425 degrees. In a medium bowl, whisk together eggs, cream, milk, cayenne, herbs, and half the cheese. Season with salt and pepper. In a small ovenproof nonstick or cast-iron skillet, cook bacon over medium, stirring occasionally, until crisp, 7 minutes. Transfer bacon to egg mixture and pour all but 1 teaspoon fat into a small bowl. Add 1 pita round to skillet and cook until toasted and golden, 3 minutes, flipping halfway through; transfer to a plate. Repeat with more reserved fat and remaining pita half; leave pita in skillet, cut side up. Add egg mixture and cook over medium, gently stirring, 30 seconds. Top egg mix...

Ingredients 3 or 4 large eggs Directions In a 12-inch straight-sided skillet, heat 2 inches water over medium until bubbles cover the bottom and sides of pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them. Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary. Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving. Note If your egg white thins out in the pan, try swirling the water before adding the next egg. The moving water will help hold the egg's shape. You can refrigerate poached eggs for up to 3 hours, on a parchment-lined plate. To serve, heat water in skillet according to instructions in step 1...

Ingredients 1/4 cup chocolate-hazelnut spread, such as Nutella 8 slices brioche, 1 inch thick (from a 10-ounce loaf) 3 firm-ripe bananas, thinly sliced 1/4 cup (1/2 stick) unsalted butter Directions Spread 1 tablespoon chocolate-hazelnut spread on 4 bread slices. Layer with bananas and top with remaining bread. In a grill pan or large skillet, melt 2 tablespoons butter over medium. Cook 2 sandwiches, pressing with a heavy skillet, until bread is golden and toasted and spread is melted, 3 to 5 minutes, flipping once. Repeat with remaining butter and sandwiches. Serve warm.

Ingredients 1 2/3 cups all-purpose flour, plus more for rolling 1 1/3 cups old-fashioned rolled oats, plus more for topping 1/4 cup plus 2 tablespoons light-brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 1/2 sticks cold unsalted butter, cut into pieces 1 1/2 cups diced Granny Smith apple (2 apples cut into generous 1/4-inch cubes) 2/3 cup cold buttermilk, plus more for brushing Raw turbinado sugar, for sprinkling Directions Preheat oven to 400 degrees. Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Add apples and buttermilk, stirring until dough just comes together. Turn out dough onto a lightly floured work surface. Pat d...

Ingredients 3 large eggs, preferably room temperature Coarse salt and ground pepper 1 tablespoon chopped scallions, and/or fresh herbs, such as parsley, tarragon, chives, dill, or cilantro (optional) 1 tablespoon butter, plus more for serving 1/4 to 1/3 cup desired filling Directions Have a serving plate ready. In a medium bowl, whisk eggs until frothy. Season with salt and pepper; whisk in scallions and/or herbs, if using. Heat butter in an 8-inch nonstick skillet over medium-high, tilting to coat pan; after foaming subsides, whisk eggs again, and add to skillet. Cook, stirring quickly with a heatproof rubber spatula, until eggs begin to thicken, about 30 seconds. With spatula, pull edges of omelet in toward center, tilting pan so uncooked eggs flow to edges of pan and underneath omelet. Cook until just set but still loose, 15 to 30 seconds (omelet will continue to cook once removed from heat). Sprinkle with filling. Using spatula, loosen omelet from skillet ...

Ingredients : 1 lb potato, peeled 1 large onion, diced 1/4 cup olive oil 5 eggs salt Directions : Slice the potatoes as thin as possible and dry with a paper towel. Sauté potatoes and onions in olive oil over medium heat, turning frequently, until golden brown (about three minutes). Meanwhile, beat the eggs with salt and pepper until foamy, 1-2 minutes. Pour the eggs over the potatoes, cover, lower the heat, and cook for about 5-7 minutes, until the omelette is set and the bottom is golden brown. Slide the omelette onto a plate, cover with the other plate, flip, and slide the omelette back into the pan, so that the cooked side is on top. Cover and cook for about 5 minutes longer. Cut into wedges and serve.

Ingredients 5 tablespoons unsalted butter 1 tablespoon flour 1 cup milk 1/4 teaspoon salt Pinch of freshly grated nutmeg 1 cup grated Gruyere cheese 4 slices white bread 2 teaspoons Dijon mustard 3 ounces best-quality deli ham, thinly sliced 2 large eggs Ground pepper to taste Directions Preheat the broiler with the rack in the top position. In small saucepan, melt 2 tablespoons butter over high heat. Whisk in flour and cook until lightly golden. Add milk and salt and whisk constantly until mixture thickens, about 2 minutes. Remove from the heat. Stir into the sauce the nutmeg and half the cheese. Lay the slices of bread on a baking sheet. Divide the Dijon between 2 slices and top with ham. Divide half of the bechamel between the remaining 2 bread slices and top with remaining cheese. Close the sandwiches. Melt 2 tablespoons butter in a large skillet over medium heat. Add sandwiches and cook both sides until bread is golden brown and the cheese is m...

Ingredients 4 cups all-purpose flour, plus more for kneading 4 teaspoons baking powder 1 tablespoon sugar 1 heaping teaspoon coarse salt 1 teaspoon baking soda 1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces, chilled 4 tablespoons mixed chopped fresh herbs, such as dill, rosemary, and/or chives (optional) 1 1/2 cups buttermilk, well shaken, plus more for brushing tops Directions Preheat oven to 450 degrees with racks set in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside. In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda. Transfer half of the dry ingredients to the bowl of a food processor. Add butter and pulse until the mixture resembles coarse crumbs, with some larger pieces still remaining. Return this mixture back to the bowl with the rest of the dry ingredients. Add herbs, if using, and stir to combine. Make a well in the center and gradually add buttermilk, st...

INGREDIENTS 2 eggs 1/8 teaspoon Kosher salt (a pinch of salt per egg) 1/4 cup grated Gruyere cheese DIRECTIONS Preheat the oven to 450°F with a rack in the middle. Line a roasting pan, or baking sheet that can take high temperatures without warping, with parchment paper or Silpat. Separate the egg yolks from the whites . Make sure there are no little pieces of egg yolk in the whites or you will have difficulty getting the whites to beat properly. It helps if you are making more than one egg nest to keep each egg yolk in a separate prep bowl. Place the egg whites in a very clean mixer bowl (any residual oil in the mixer bowl will keep the egg whites from whipping up properly). Add an eighth of a teaspoon of salt to the egg whites. Beat the egg whites with a whisk attachment in a mixer (or using a hand mixer), starting on low speed and then slowly increasing to high speed, until stiff peaks form. Gently fold in the grated Gruyere cheese, taking care not to deflate th...

Ingredients : 3 medium eggs 1/2 teaspoon Tabasco sauce 1 medium potato 1 medium onion 1 medium tomato, coarsely diced 50 g pepperoni, thinly sliced 50 g tasty cheese, grated 1/4 teaspoon ground black pepper Directions : Whisk eggs in a bowl with Tabasco sauce. Grate onion and potato into same bowl. Add diced tomato and mix together. Place mixture into a lightly oiled small skillet or fry pan over medium to low temperature. Immediately layer pepperoni slices over the top and sprinkle with grated cheese. Grind pepper over the top. Cook around 15-20 minutes until egg has set on the top and cheese has melted, there is no need to flip it.

Ingredients : 500 g ground beef 500 g ground pork 1/2 onion, chopped finely 1 small zucchini, grated 1 small carrot, grated 2 garlic cloves, minced 2 tablespoons tomato sauce 1 cup breadcrumbs 1 egg 3 tablespoons milk 1 1/2 teaspoons salt pepper 2 tablespoons parsley 6 sheets puff pastry 1 tablespoon poppy seed (optional) Directions : Preheat oven to 200°C In a large bowl combine mince meat, vegetables, garlic, tomato sauce, breadcrumbs, egg, milk, salt, pepper, parsley. Cut each puff pastry in half. Place a log of sausage mixture in centre of each half, brush edges with egg mixture and roll to seal. Brush sausage roll with egg wash and sprinkle with poppy seeds. Cut each log into 4 pieces. Transfer to baking sheet. Bake for 25 min or until golden brown.

Ingredients 1 pound Yukon Gold potatoes, cut into 1-inch pieces 4 garlic cloves 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 8 large eggs, lightly beaten 1/2 cup sour cream 1/2 medium red onion, diced medium 1/2 pound green beans, trimmed and cut into 1 1/2-inch pieces Reserved roasted broccoli 1 tomato, cut into 1/2-inch pieces 1 cup grated Parmesan Directions Preheat oven to 425 degrees, with racks in upper and middle thirds. On a rimmed baking sheet, toss potatoes and garlic with 1 tablespoon oil; season with salt and pepper. Arrange in a single layer on sheet and roast on middle rack until potatoes are golden and crisp, about 25 minutes, stirring halfway through. Meanwhile, in a medium bowl, whisk together eggs and sour cream and season with salt and pepper. In a 10-inch cast-iron skillet, heat 1 tablespoon oil over medium. Add onion and green beans and cook, stirring occasionally, until beans are tender, about 10 minutes. A...

Ingredients 1 tablespoon extra-virgin olive oil 1 bunch scallions, thinly sliced (1 cup) 2 cups grape tomatoes Coarse salt and ground pepper 8 large eggs, lightly beaten 1/2 cup grated cheddar (1 1/2 ounces) Directions Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add scallions and tomatoes, season with salt and pepper, and cook about 5 minutes. Add eggs and cheese, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

Ingredients 4  large eggs 3/8 teaspoon   kosher salt 1 tablespoon   olive oil 1/4 teaspoon   brown mustard seeds 1/8 teaspoon   turmeric 2  green onions, finely chopped 1/4 cup   diced plum tomato Dash of black pepper Preparation 1. Whisk together eggs and salt. 2. Heat oil in a large cast-iron skillet over medium-high heat. Add mustard seeds and turmeric; cook 30 seconds or until seeds pop, stirring frequently. Add onions; cook 30 seconds or until soft, stirring frequently. Add tomato; cook 1 minute or until very soft, stirring frequently. 3. Pour egg mixture into pan; spread evenly. Cook until edges begin to set (about 2 minutes). Slide front edge of spatula between edge of omelet and pan. Gently lift edge of omelet, tilting pan to allow some uncooked egg mixture to come in contact with pan. Repeat procedure on the opposite edge. Continue cooking until center is just set (about 2 minutes). Loosen omelet with a spatula, and fold i...

Ingredients 1/2 pound   sliced bacon 2 cups   all-purpose flour 2 tablespoons   sugar 2 teaspoons   baking powder 1 teaspoon   salt 1 1/2 cups   milk 2 tablespoons   unsalted butter, melted 2  large eggs, at room temperature Maple syrup, for serving Preparation Cook bacon until crisp. Drain and then coarsely crumble. Plug in an electric waffle iron to preheat. Meanwhile, combine flour, sugar, baking powder and salt in a large bowl; whisk together to blend. Pour milk in a glass measuring cup and microwave for 1 minute at full power to heat slightly. Pour into medium bowl; whisk in melted butter and eggs. Add liquid ingredients to flour mixture, whisking just until blended. Grease waffle iron with cooking spray. Spread about 1/3 cup batter over each iron (or appropriate amount according to manufacturer's directions) and sprinkle 1/8 of bacon on top. Close waffle iron and cook until done. Repeat with remaining batter and bacon...