- 3 cream cheese
- 1 hot breakfast sausage
- 1 can of rotel
Wednesday, June 10, 2015
Broccoli Frittata
INGREDIENTS
2 cups broccoli florets (from 1 large or 2 small heads)½ cup low-sodium chicken stock
4 large eggs*
⅛ teaspoon kosher salt
freshly ground pepper
1 ounce Parmesan cheese, grated
½ tablespoon olive oil
PREPARATION
Preheat oven to 375°F.
In a small, oven-safe skillet, bring the chicken stock to a simmer. Add broccoli florets and cook, stirring occasionally, until the broccoli is cooked al dente, about 5 minutes. Drain any excess liquid, transfer the broccoli florets to a small bowl, and set aside.
In a medium mixing bowl, whisk the eggs with the kosher salt and pepper until they’re thoroughly beaten and starting to bubble slightly. Add the Parmesan cheese and stir to combine.
Wipe the skillet with a paper towel or clean kitchen cloth. Heat the olive oil in the skillet over medium heat, stirring occasionally, just until the whites start to soften, about a minute. Add steamed broccoli and spread it evenly over the bottom of the pan then pour in the egg mixture.
Put the skillet in the preheated oven and cook until the eggs are cooked through and don’t jiggle when you shake the skillet, about 10 minutes.
2 cups broccoli florets (from 1 large or 2 small heads)½ cup low-sodium chicken stock
4 large eggs*
⅛ teaspoon kosher salt
freshly ground pepper
1 ounce Parmesan cheese, grated
½ tablespoon olive oil
PREPARATION
Preheat oven to 375°F.
In a small, oven-safe skillet, bring the chicken stock to a simmer. Add broccoli florets and cook, stirring occasionally, until the broccoli is cooked al dente, about 5 minutes. Drain any excess liquid, transfer the broccoli florets to a small bowl, and set aside.
In a medium mixing bowl, whisk the eggs with the kosher salt and pepper until they’re thoroughly beaten and starting to bubble slightly. Add the Parmesan cheese and stir to combine.
Wipe the skillet with a paper towel or clean kitchen cloth. Heat the olive oil in the skillet over medium heat, stirring occasionally, just until the whites start to soften, about a minute. Add steamed broccoli and spread it evenly over the bottom of the pan then pour in the egg mixture.
Put the skillet in the preheated oven and cook until the eggs are cooked through and don’t jiggle when you shake the skillet, about 10 minutes.
Cucumber salad
1 teaspoon salt
1 cup white vinegar
1 1/2 cups sugar1 teaspoon celery seed1/4 cup vegetable oil5 cups cucumber slices (about 3 Persian or Kirby cucumbers)1 medium sweet onion, thinly sliced into rings1 large yellow bell pepper, thinly sliced
In a medium saucepan, bring the salt, vinegar, sugar, celery seed and vegetable oil to a boil, then remove the pan from the heat and allow to cool.
In a large bowl, toss the sliced cucumbers, onions and peppers with the liquid mixture and refrigerate for at least 2 hours and up to overnight. Serve cold.
1 cup white vinegar
1 1/2 cups sugar1 teaspoon celery seed1/4 cup vegetable oil5 cups cucumber slices (about 3 Persian or Kirby cucumbers)1 medium sweet onion, thinly sliced into rings1 large yellow bell pepper, thinly sliced
In a medium saucepan, bring the salt, vinegar, sugar, celery seed and vegetable oil to a boil, then remove the pan from the heat and allow to cool.
In a large bowl, toss the sliced cucumbers, onions and peppers with the liquid mixture and refrigerate for at least 2 hours and up to overnight. Serve cold.
BAKED APPLE
- 1 Gala apple - cut and peeled
- Tsp. brown sugar
- 1/2 tsp. butter
- Pinch cinnamon
Microwave 2 minutes
- Tsp. brown sugar
- 1/2 tsp. butter
- Pinch cinnamon
Microwave 2 minutes
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