I just had to Google “frittata” to figure out how to spell it… awkward.
Moving right along.
If you read my blog often, you know how much I love quiche. Well, the way I see things, the frittata is quiche’s cousin: it’s got all the yummy eggy goodness of quiche, but without the crust. Sometimes, I feel like quiche but I want to forego the crust, so I make a frittata (read: I don’t have a crust in my freezer and am too lazy to go buy one).
In all seriousness, frittatas are a wonderful lighter alternative to quiche, with all of its flavour but less fat. Frittatas are simple to make and easily customizable, so you can try many versions before tiring of the dish. Plus, it seems really fancy, so you can serve this up at a brunch and wow your guests without slaving in the kitchen for hours. Bonus!
While I was doing my “Foodie Friend Friday” recipe series, my father visited my sister and I for about a week. During that time, he told me he wanted to contribute to my blog with a recipe of his own. Seeing as his cooking adventures are at the root of my own love of cooking, I agreed right away.
I had already lined up my five contributors for the month of March, so I didn’t know when the right time would be to feature his recipe. But then I realized… Easter weekend is the perfect time to feature a family-friendly, brunch-appropriate recipe!
I hope you enjoy my father’s French toast as much as we do whenever he makes it. Personally, I love to top it with maple syrup, berries, and a nice slice of sharp cheese — that last addition confuses my dad to no end, but I promise you it is a delicious companion to the sweet toast.
Editing this recipe made me rather homesick, I have to admit… But, my mom is here for the weekend so that’s the next best thing, I suppose!
I have a love-love relationship with quiche. It is such a delicious savoury dish, and because you can vary the filling, it never gets old for me! I tend to have a pie shell in my freezer at the ready, so that whenever my quiche mood strikes, I can satisfy it immediately. I love that the preparation time for quiche is relatively low, but the recipe can last a few days if you’re feeding one or two people. It’s easy to pack for lunch, and it’s a good way to get your protein in at any time of day because it’s breakfast, lunch, and dinner-friendly!
This quiche is a bit pared down compared to my usual veggie-loaded quiches (for my other quiche recipe, click here!). In fact, as my sister and I where preparing this quiche yesterday afternoon, we joked about how using fewer ingredients makes a quiche seem fancier… whereas lots of ingredients make a quiche feel more homey and hearty.
So this is our take on snooty high-class quiche. The parmesan layer gets golden brown and crunchy, and the sweetness of the onions complements the fresh asparagus perfectly. I promise you, it is very, very good!
When it comes to omelettes, spinach and feta are a classic combination. But when I’m not in the mood to wait for an omelette to cook (read: when I’m too hungry to wait 5 minutes), I toss the ingredients into my frying pan and whip up a plate of scrambled eggs with spinach and feta instead.
I love omelettes for a quick lunch or dinner. I often make tomato and cheese omelettes, but adding a bit of basil pesto to the beaten eggs before adding them to the skillet made this particular one stand out!
Quiche is a wonderful dish that can easily be adapted to the season at hand. In the winter, it’s a piping hot slice of comfort, while in the summer it acts as a light meal. It’s hearty, filling, and reasonably healthy as well — as long as you make a few key modifications to traditional recipes that call for crème fraiche and lots of butter.
I made this particular quiche back in early September using fresh tomatoes, yellow beans, mushrooms, and onions. The pie shell was packed to the brim with veggies, layered with grated cheese and covered in eggs. I would be lying if I said I went easy on the cheese in this recipe, since it is one of my weaknesses, but even so it was definitely a healthy quiche.
When I’m in a rush to make a meal, I will often make an omelette. Omelettes are quick, cheap, and healthy, and with a slice of toast or a few crackers, it’s a completely balanced meal. Omelettes are also a great way to use up leftover vegetables — I usually chop up whatever I have in the fridge, sprinkle some cheese and herbs on top, cover the whole thing, and finish getting ready while it finishes cooking.
The secret to a perfect omelette is to cook it at the right temperature and leave it undisturbed until it’s ready. Because you’re not moving the eggs around, it takes time to cook the mixture fully through. Keeping the heat on medium-low allows the eggs to cook without burning or sticking to the pan.