Tomato, Onion, Bacon and Asiago Fritatta

Saturday morning was breezy and cool and I felt like making something easy and delicious for breakfast. I hunted around in the fridge and had a few tomatoes, an onion and some Asiago to use up.  This fritatta came out great! A little cheesy, a little crunchy from the bacon, and super tasty.

 

Tomato, Onion, Bacon and Asiago Fritatta

Ingredients:

  • 10 eggs, beaten
  • 5 strips bacon, cooked to desired crunchyness
  • 1 large tomato, diced, seeds removed
  • 1/2 small yellow onion, diced
  • 1 clove garlic, minced
  • 1 heaping cup freshly-grated Asiago cheese
  • salt & pepper to taste
  • green onions for garnish

Instructions:

  1. Preheat oven to 400 f.
  2. Cook the bacon in a pan over medium heat to desired crunchyness. Remove bacon and place on paper towels to drain.  Leave fat in the pan and add the onion and garlic. Sautee until soft. Add the tomatoes and bacon and then pour the eggs over everything in the pan. Allow it to cook, occasionally running a spatula around the outer rim to prevent sticking. 
  3. When eggs are almost completely cooked through place the pan in the oven until eggs are cooked through.
  4. Sprinkle the cheese on top and put back into the oven for a minute or 2 until cheese is melted.
  5. Remove from the oven, sprinkle with green onions, cut and serve.

Sparksfromthekitchen.com original

Velvet Pumpkin Bread

The weather has gotten so nice and cool this week-high 70s during the day, low 60s at night-a great change from the super-humid hot weather we had for the past few weeks. So the air conditioning is off, the windows are open and it feels great-in other words the fall bug has bitten me. I was looking through some of the cookbooks that I’ve picked up for my Kindle and came across the Gooseberry Pumpkin Cookbook that I’d purchased last year- link.

This recipe made 2 gorgeous delicious loaves of super-moist, amazingly tasty pumpkin bread and they were really easy to make. Wow did my house smell amazing while they were cooking too!! I left one loaf at home and brought one to work for my co-workers to enjoy today.

(Next fall when I make this I’d like to try using greek yogurt instead of the oil. I’m not sure of the conversion amounts though-I will have to find out and put an alternate ingredient on this recipe.)

Velvet Pumpkin Bread

Ingredients:

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1&1/2 cup vegetable oil
  • 2 cups sugar
  • 4 eggs, beaten
  • 2 cups canned pumpkin (one 16 oz can)

Instructions:

  1. Preheat oven to 350 and spray 2 9″x5″ loaf pans with non-stick baking spray.
  2. Sift together flour, salt, baking soda, baking powder and cinnamon 3 times and set aside.  In a large bowl combine oil and sugar and mix well then blend in flour mixture. Add the eggs and pumpkin and mix well.  Pour batter into the 2 prepared pans and bake for 1 hour.

Makes 2 loaves.

Blueberry Muffins

 

I LOVE blueberries and these are more cake-like than bread like. Super easy for a weekend morning and really delicious!!!

Blueberry Muffins

Ingredients

  • 2 cups AP flour
  • 2/3 cup sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup milk
  • 1/2 cup unsalted butter, melted
  • 2 eggs
  • 1 cup blueberries
  • non-stick spray

Instructions:

  1. Preheat oven to 400f. Spray standard muffin tin to make 16 muffins.
  2. In a bowl, stir together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
  3. In another larger bowl whisk together the milk, melted butter and eggs until smooth. Add the dry ingredients and stir until just blended.
  4. Add the blueberries and stir until evenly incorporated.
  5. Spoon the batter into the prepared muffin tins, filling each cup about 3/4 full. Bake until a toothpick inserted into the center of a muffin comes out clean, 15-20 minutes. Let cool in the pans for 3-5 minutes then remove.

Makes 16 muffins. Total time 25 minutes. From Williams-Sonoma Baking

Note: if using frozen blueberries don’t thaw them however, this is best with fresh blueberries.

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