breakfast | Simple By Cindy

Roasted Vegetable Frittata

Feb. 24
2017

One of my favorite blog posts was Ina Garten’s Smoked Salmon Frittata. It was wonderful, so I decided to try another of her frittata recipes, her Roasted Vegetable Frittata. This recipe is also terrific and a “must try”.

The caramelization of the roasted vegetables is so exquisite , and, together with the gruyere cheese, is simply heavenly. It is easy to prepare, and has a beautiful presentation. Ina’s frittatas always come out fluffy and elegant.

I made this as a side dish, however, it can easily be served as a main dish. It is perfect for any brunch or holiday meal. I will definitely make this recipe again and again for my family. They loved it and so will you!

This recipe will serve 6-8 very happy frittata lovers.

Ingredients for Roasted Vegetable Frittata

1 small zucchini, 1-inch diced
1 red bell pepper, seeded and 1 1/2-inch diced
1 yellow bell pepper, seeded and 1 1/2-inch diced
1 red onion, 1 1/2 inch diced
1/3 cup good olive oil
Kosher salt and freshly ground black pepper
2 tsp. minced garlic (2 cloves)
12 extra-large eggs
1 cup half and half
1/4 cup freshly grated parmesan cheese
1 tbsp. unsalted butter
1/3 cup chopped scallions, white and green parts (3 scallions)
1/2 cup grated gruyere cheese

Preheat oven to 425.

Place the zucchini, peppers and onion on a sheet pan. Drizzle with olive oil, 1 1/2 tsp. salt and 1/2 tsp. pepper. Toss well.

Roasted vegetable frittata Veggies roasted

Place in oven and bake for 15 minutes.

Add the garlic, toss again and bake for anther 15 minutes.

Remove from the oven and turn the oven down to 350.

Meanwhile, in a large bowl, whisk together the eggs, half-and-half, parmesan, 1 tsp. salt and 1/2 tsp. pepper.

In a 10-inch ovenproof saute pan, melt the butter and sauté the scallions over medium-low heat for 1 minute.

Add the roasted vegetables to the pan and toss with the scallions.

Roasted vegetable frittata veggies add to scallions

Pour the egg mixture over the vegetables and cook for 2 minutes without stirring.

Transfer the pan to the oven and bake the frittata for 20-30 minutes, until puffed and set in the middle.

Sprinkle with the gruyere cheese and bake for another 3 minutes, until the cheese is just melted.

Roasted vegetable frittata gryuere cheese

Cut into 6 or 8 wedges and serve hot.

It’s that simple!

Oatmeal Brownies

Jun. 24
2016

Any recipe with oats grabs my attention immediately.

While looking for an “easy” dessert to bake, I came across this one and decided it was a “must try”.

Not only did it seem to be a great dessert, I knew it would be great for breakfast too!

This has to be one of my favorite desserts ever. It had a “brownie” type of consistency, but the addition of the oats gave it a whole new texture and dimension. It was light, chewy and scrumptious; and great for “breakfast on the go”.

You can choose to augment this recipe with any number of desirable ingredients. For example, you can add chopped walnuts, pecans, or chocolate chips, individually or all together.

I like things simple, but if you want to add them, go for it!

This recipe is courtesy of “allrecipes.com”.`

How many does it serve? Well cut them as large or small as you want, see how fast they go, and you be the judge!

Ingredients for Oatmeal Brownies

1 cup butter at room temperature
1 cup firmly packed light brown sugar
1/2 cup white sugar
2 eggs
2 tsp. vanilla extract
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 1/2 cups all-purpose flour
2 cup old fashioned oats
1 cup raisins

Preheat oven to 350.

Grease and flour a 9×13-inch baking pan.

In a large bowl, beat the butter, brown sugar, and white sugar until thoroughly mixed and creamy. This will take some time, about 6-8 minutes on medium speed, so be patient. You will be able to see when the mixture becomes creamy.

Beat in the eggs, one at a time, mixing well after adding each one.

Stir in the vanilla extract until well-mixed, and mix in the salt.

Change your mixer to a paddle attachment and mix in baking soda, baking powder, flour, oats and raisins. Mix well to moisten all ingredients, and spread into the prepared baking pan (the dough will be sticky, just use a spatula to spread it evenly).

Bake until golden brown, about 20 25 minutes (or more if you need). Just set your timer to 5 minute increments to monitor the baking process.

Let it cool in the pan for about 5 minutes before cutting.

It’s that simple!

Summer Squash Frittata

Jun. 20
2016

When I came across this frittata recipe, I fell in love with the ingredients and couldn’t wait to try it.

A frittata is an egg-based Italian dish, similar to a quiche or an omelet. It resembles a pancake and consists of vegetables, eggs, and cheese. It can be served for breakfast, brunch, lunch or dinner.

Preparing a frittata has many benefits. It is a great way to use up and left-over vegetables, it is large enough to serve many people, and can be eaten hot or at room temperature.

You will need a cast-iron or oven-safe skillet. It is so easy to make, it can be whipped up in no time. It’s perfect for the evenings when you just don’t know what to make for dinner.

This recipe is outstanding. It is light and airy, yet satisfying and delicious. Change the vegetables to the ones you have at home if you prefer. I found the combination of leeks and zucchini to be scrumptious. The addition of the quinoa gives it a flavorful texture. I know you will love this recipe.

This recipe is courtesy of Alana Chernila”s “The Homemade Kitchen”. It will serve 4-6 people.

Ingredients for the Summer Squash Frittata

3 tbsp. olive oil
2 cups chopped leeks (1-2 leeks, using all the white and most of the green)
1 1/2 tbsp. finely chopped shallot (about 1 shallot)
1 tsp. kosher salt
2 cups paper-thin sliced zucchini or summer squash (1 medium zucchini)
6 large eggs
1/2 cup whole milk
2 cups cooked grains such as millet, rice or quinoa
1/2 cup fresh basil leaves, cut into ribbons
1 cup grated or crumbled cheese (Cheddar, Swiss, Jack, or feta cheese)

Preheat the oven to 400.

Heat a 10-12 inch ovenproof skillet or frying pan over medium heat.

Heat 2 tablespoons of the olive oil for a minute, then add the leeks. Cook, stirring often, until soft and aromatic, about 5 minutes.

Add the shallot, salt and zucchini and continue to cook until the zucchini is soft and translucent, another 5-7 minutes.

Squash frittata shallots, salt and zuccchini

Remove from the heat and allow to cool for a few minutes.

Whisk together the eggs and milk in a large mixing bowl.

Fold in the grains, basil and cheese, as well as the leek mixture.

Wipe out the skillet, then use a clean paper cloth or paper towel to rub it with the remaining tablespoon of olive oil.

Transfer the contents of the mixing bowl back to the skillet and bake for 20 minutes, until the egg is firm and doesn’t ooze when you cut it in the center.

Sqaush frittata contents back in skilltet

Switch the oven setting to broil and brown the top of the frittata for a few closely watched minutes under the broiler.

It’s that simple!

Old-Fashioned Crumb Cake

Jun. 13
2016

Oh my! This is definitely the best Crumb Cake I have ever tasted. It is as light as air, delicate and so addicting.

It is an old recipe (which is evident by the use of vegetable shortening), but the result is a very light and fluffy cake topped with a scrumptious butter and sugar-crumb mixture. It is everything a crumb cake should be and much more. It is filled with fresh blueberries that add an additional yummy flavor and texture.

There are a few things I did change. I added only 1/4 cup of vegetable shortening. I would also double the crumb-topping and add more blueberries. You need to get one in every bite.

This is another fantastic recipe courtesy of Marcy Goldman. I do not want to mess with her recipe though, so my suggestions are just options you may want to know. All of her recipes are wonderful, and I am so happy to share this one with you. It is a “keeper” for sure.

Ingredients for Old-Fashioned Crumb Cake

For the Cake:

2 cups granulated sugar
1 cup (2 sticks) unsalted butter
1/2 cup of vegetable shortening (I used 1/4 cup)
4 eggs
2 tsp. vanilla extract
3 1/4 cup all-purpose flour
1/4 tsp. salt
2 tbsp. cornstarch
1 tsp. baking soda
2 tsp. baking powder
1 1/2 cups buttermilk
1 1/2 cups fresh or frozen blueberries ( I used 2 cups)

For the Crumb topping: ( I doubled the following):

1/3 cup of confectioners’ sugar
1/3 cup all-purpose flour
1/2 tsp. ground cinnamon
1/8 tsp. grated nutmeg
2-4 tbsp. unsalted butter or margarine; melted

Preheat oven to 350.

Lightly grease a 9 by 13-inch rectangular pan, or two 9 by 9-inch square pans, or two 9 by 5-inch loaf pans.

For the cake:

In a large bowl, cream the sugar with the butter and shortening.

Add the eggs, one at a time, until well-blended.

Add the vanilla.

For the next set of ingredients, the recipe says to fold them in, howeverI used the paddle attachment of my mixer and it worked well.

Change the attachment of your blender to the paddle and add the flour, salt, cornstarch, baking soda, and baking powder.

As the batter is being mixed, slowly pour in the buttermilk.

Gently fold the blueberries in by hand.

Place into pan.

For the crumb topping:

In a small bowl, toss the confectioners’ sugar, flour, cinnamon and nutmeg with the melted butter. Use your judgement on this, if mixture does not seem crumbly, add more sugar and flour until you get the right consistency. I doubled these ingredients to get enough to top entire cake.

Sprinkle rubs over cake batter.

Bake for 50-60 minutes, until the cake seems firm to the touch. Cool completely, in or out of pan, before serving.

It’s that simple!

Easy Sticky Buns

Mar. 30
2016

I first made Ina’s sticky buns years ago and was instantly hooked! I had forgotten about them and recently came across the recipe in my archives. I am so happy that I did and now I get to share them with you.

This recipe is courtesy of Ina Garten. She uses puff pastry that makes them easy and quick to whip up.

The sticky buns are filled with the luscious combination of pecans, raisins and brown sugar. There is an amazing smell that fills the house when you are baking them. They are perfect as a breakfast treat and simple to take with you on a morning when you are in a rush and running late. You can also enjoy them on a leisurely Sunday morning. It is the classic breakfast treat.

The best part of Ina’s recipe is that they come out perfectly delicious every time.

As Ina says; “your family and friends will go crazy when you make these”.

Just make these sticky buns. I know you will be hooked too!

Ingredients for the Sticky Buns

12 tbsp. (1 1/2 sticks) unsalted butter
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped into large pieces
1 package (2 sheets) frozen puff pastry, defrosted

For the filling

2 tbsp. unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 tsp. ground cinnamon
1 cup raisins

Preheat the oven to 400.

Place a 12-cup standard muffin tin on a baking pan lined with parchment paper.

Using an electric mixer fitted with the paddle attachment, combine the 12 tbsp. butter and 1/3 cup of brown sugar.

Place one rounded tablespoon of the mixture in each of the 12 muffin cups.

Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the fold going left to right. Brush the whole sheet of puff pastry with half of the melted butter.

Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1/1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins.

Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down.

Trim the ends of the roll about 1/2 inch and discard.

Slice the roll in 6 equal pieces, each about 1 1/2 inches wide.

Place each piece, spiral side up, in 6 of the muffin cups.

Repeat with the second sheet of pastry to make 12 sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch.

Allow to cool for 5 minutes only.

Invert the buns onto the parchment paper (ease the filing and pecans out onto the buns with a spoon).

Let cool completely.

It’s that simple!