Archives for category: Breakfast


What’s wrong with the picture? In my efforts to cook and document the steps at the same time, my oil smeared fingers accidentally grazed the camera on my iPhone. Why was I using my iPhone to document, because my normal camera started breaking down during the trip. Unfortunately, I didn’t catch on to the smear until this meal was cooked and eaten, so all the photos in this post have an “artistic” quality to them. If you squint one eye, you can almost restore the photos to its original light… 🙂 Read the rest of this entry »

Using leftovers as an ingredient is something I’ve been trying a lot. Oftentimes, food improves overnight because time allows the flavours to blend and meld more. I make pasta and tomato sauce quite often, but I never really thought about using leftover pasta as an ingredient in anything before. When I decided to make breakfast Sunday morning, I looked in my fridge and found that I had some leftover Strozzapreti pasta in vodka sauce that I had cooked during the week. After a quick search online, I found a breakfast frittata recipe that used leftover pasta (spaghetti in the recipe) and white mushrooms (I substituted Shiitake). I also just happened to have all the other ingredients that the recipe called for (proscuitto, parmesan, eggs), so I went to work.

First, onions and sliced shiitake are sauteed in a pan with some olive oil and garlic until soft.

The shiitake and onions are mixed in with the leftover pasta, cream, shiitake, sliced proscuitto, and eggs.

The recipe called for 8 eggs, but I only had 5; however I did not feel like it affected my frittata.

The mixture is poured into a well oiled, ovenproof pan and cooked at medium heat until the frittata is starting to set around the edges.

The pan is transferred to a 350F oven, and baked for 30 minutes until the eggs are completely set.

I was able to easily slide my frittata from the pan on to a plate, but you can follow the recipe’s instruction to invert it on to a plate.

Pasta Frittata with Mushrooms Recipe:

We had a lot of left over Mexican food from Thursday and I didn’t want to let them go to waste. I had refried beans, salsa, esquites corn, and some shredded roast chicken. I did some research on-line and decided to make Huevos Rancheros. I substituted what I had already for some of the ingredients in the recipe, and added some additional ingredients as well.

First I spread some leftover salsa on the bottom of a baking dish.

Then I laid down some tortilla chips on top of the salsa.

I followed the Tortilla chips with some refried beans.

I topped the beans with some corn, shredded chicken, and two eggs.

I topped it with some quesadilla and cotija cheese, and popped the whole thing in the oven until the cheese has melted and the eggs have set. I served the dish with additional leftovers on the side.

Huevos Rancheros Recipe:

One of my boyfriend and I’s hobby is photography, and this Sunday we had a big shoot with 4 models and 5 makeup and hair stylists. I offered to make breakfast for everyone, and I had to take into consideration of vegetarians, as well as the fact that we have a long day ahead of us and possibly no time for lunch.

To start with, I made blueberry muffins from a Flour recipe. These can be made a day early and will stay good in room temperature for 3 days.

I love baking muffins because my house always smells so good afterwards, it’s probably why people make food scented candles.

For the meat eaters, I made a Frittata, which a baked Spanish omelet-like dish, with Proscuitto and Peas, and for the none meat eaters, I made one of leek and asparagus. A Frittata usually consists of vegetable and eggs, which is packed with energy, and makes the reason frittatas are a popular brunch dish.

For Proscuitto frittata, some sliced potatoes are sauteed in a pan for about 20 minutes until tender, on medium heat.

Then some eggs are beaten with salt and pepper, and placed in the bottom of a baking pan. Half of the potato slices are placed in the pan evenly, and chopped pieces of proscuitto and peas are spinkled throughout the pan.

Then the process is repeated with the remainder of the potatoes, proscuitto, and peas. It’s okay if the eggs mixture don’t come all the way up to the potatoes, since it will puff up during baking.

The pan is put into the oven and baked for 18-20 minutes on 375F. It’s done when eggs are all puffy and set. I sprinkled some Parmesan cheese on top near the end of the baking process.

I love the cross section view of the Frittata to appreciate all the layers of potatoes and eggs.

For the Leek and Asparagus Frittata, I substituted the leeks with some spring onions, because leeks were only sold in threes at the supermarket and I didn’t have any recipes in mind to make the rest with. The spring onion and the Asparagus are sauteed with some mushrooms. The recipe called for Shitake, but I just used Crimini.

After the vegetables are tender, they are put into a baking dish, covered with a mixture of eggs and Fontina cheese (I substituted Swiss). The recipe actually calls for the dish to be cooked on stove top until the eggs are almost set, but since I was baking the Proscuitto Frittata anyways, I just stuck it in the oven for the same time.

After baking, the dish can be served right away or at room temperature, which was great because we had people coming in and out at different times, and both Frittatas can be eaten at any time.

Spanish Frittata with Proscuitto and Peas:

Leek and Asparagus Frittata:

We had a Friday lunch meeting at our place, and I made easy Quesadillas from store bought rotisserie chicken, caramelized onion, and Jack cheese blend.

I love caramelized onion because it’s so versatile and delicious. It’s also very cheap and simple to make, just requires some patience. First onions are sliced and stuck into a pot, covered, over low heat. Do not disturb the pot by stirring.

After about 10 minutes, you can see that the bottom of the pot is starting to brown just a little bit, and the onions are softened on top. Do not disturb the pot, cover, and keep cooking.

After another 10 minutes, the onions should be nicely browned on the bottom, now is the time to stir the onions, and keep cooking with the pot uncovered.

After about 5 to 10 minutes more, the onions will be ready to use.

Since there was a vegetarian at the lunch meeting, I made some sauteed fresh corn, red bell pepper, and green onions.

The vegetarian Quesadilla had the vegetable mix, some caramelized onion, and jack and cheddar cheese combo on flour tortilla. Then the Quesadilla is warmed on a hot pan until the cheese has melted.

The chicken Quesadillas had shredded chicken, caramelized onions, and jack and cheddar cheese combo.

It turned out to be a quick, easy, and delicious lunch.

For Saturday morning breakfast, I wanted to reuse the left over chicken and corn, red bell pepper, and green onion vegetable mix. I found a recipe online for chicken hash, and I tweaked the recipe a bit to incorporate the ingredients I already had.

First I fried up a chopped up slice of bacon with some chopped celery, then I added some boiled cubed potato to the pan. Then the chicken is added along with the corn, red bell pepper, and green onion vegetable mix.

I served the hash with some hot sauce. I also made some fried eggs and one of them had a double yoke!

One lunch turned into two meals!

Chicken Hash Recipe:

I’m not a breakfast person, usually because I’m always up before I’m really hungry, and before I know it, it’s close enough to Lunch time. Weekends, however, is a different story. If I don’t have to go up to go anywhere in the morning, I always feel like making something. I wanted to make traditional pancakes this Saturday morning, but I didn’t have ricotta cheese and the buttermilk had expired. I looked in the fridge and all I had was milk, and some leftover strawberry and blackberries. Luckily, I was able to find a recipe for a mixed-berry Dutch baby pancake from that required just those items, and flour and sugar, which are kitchen staples for me.

A Dutch baby is a German pancake that is baked instead of cooked on the stove top. It worked out really well because the pancake takes about 20 minutes to cook in the oven, and I was able to work on the rest of the breakfast during those 20 minutes.

The cooking process is fairly simple: eggs, sugar, flour and milk are whisked together until smooth, and berries are added to the mixture. The recipe called for raspberries, but I just used what I had on hand. I think any berry or stone fruit combination should work.

An oven proof pan is heated over medium low heat on the stove top, just hot enough to melt a couple of tablespoons of butter. Once the butter melts completely, the heat is turned off, and the batter is poured into the pan. You want to evenly spread out the fruits, and keep the fruits away from the edges, so that all sides of the pancake will puff up. I had some fruits near the edge of my pancake and my pancake didn’t puff up completely on all sides.

The pan is placed into a 425F oven for 20 to 22 minutes, until the pancake is all puffy and browned on the edges, and slightly puffed in the center. You want the brown edges because they are actually crispy, and it’s a good contrast of texture against the rest of the soft pancake. Some powdered sugar can be dusted on top of the pancake if you’d like, and it’s ready to serve!

I finished up the breakfast by frying up some bacon, and cooked some eggs and fresh tomatoes in the left over hot bacon fat.

My boyfriend likes the eggs over easy, and the fried tomato idea I got from our travels through Ireland, where a full Irish breakfast would always be served with fried tomatoes.

Mixed Berry Dutch Baby Recipe: