Easy Broiler Breakfast Frittata

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Breakfast Frittata Recipe 

Breakfast Frittata

Easy Breakfast in Broiler

In 6 to 8 minutes you’ll have the fluffiest tastiest egg dish in town! 

  • Place a small, 6 inch skillet on stove-top on high flame (I bought this $9 T-fal on Amazon and love it!)
  • Beat up to 3 eggs, egg whites, or egg beaters
  • Add your favorite ingredients (I prefer kosher salt, black pepper and any kind of shredded cheese)
  • Pour into skillet.

TIP:  If you don’t have a non-stick skillet, quirt it with your favorite cooking spray (I use Costco’s brand, 2 for $7)

  • Cook for 3 minutes, or until eggs bubble a little (don’t stir)
  • Remove from heat and turn off stove-top flame
  • Turn on broiler to high broil (or 500 degrees)
  • Place skillet in broiler for approximately 3-5 minutes or until the top of your Frittata is golden brown
  • Touch to make sure it’s cooked through

TIP:   Keep the oven door cracked so the broiler stays on, and you can keep an eye on it.  

Then, take it to your sweetie in bed!

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Most Underutilized Kitchen Tool (you already own)

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The Broiler.  

Kitchen Oven Broiler

Use the oven broiler to make tasty food – fast!

New and seasoned chefs alike, are commonly afraid to use this basic oven tool when cooking in the kitchen.  Nonsense!

I challenge you to make one of my favorite and delicious BROILER recipes, the Breakfast Frittata!  It is really easy to make- especially in the morning.

TIP: Try it tomorrow morning and serve it to your sweetie in bed!

Breakfast Frittata Recipe 

Easy Pork Chop and Homemade Apple Sauce with a side of Brussels Sprouts

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Italian Spice Rubbed Pork chop, cinnamon apple sauce & pan roasted Brussel sprouts

Italian Spice Rubbed Pork Chop, Cinnamon Apple Sauce and Pan Roasted Brussels Sprouts

Pork Chop Rub Recipe (for 2)  (1) Tablespoon each of:

  • Ground Sage
  • Fennel
  • Sea Salt
  • Red Pepper Flake
  • Black Pepper.
  • Mix together and rub into both sides of pork chop.
  • Pan sear both sides in olive oil
  • Bake for 10 minutes on 375 degrees.  No need to flip the chop while baking.

USEFUL TIP:  HOT PAN, COLD OIL!

Easy (Sugar-free) Homemade Apple Sauce (for 2)

  • Peel (3) Granny Smith Apples
  • Add to food processor, use “pulse” until chopped
  • Saute (1) small shallot until translucent in saucepan
  • Add apples to a shot of water and cook in saucepan until tender (approx 20 min).
  • Add Cinnamon to your liking

Pork Chop Brussels Sprouts

  • Cut off bottom tips of Brussels Sprouts
  • Partially steam until tender (Heat saucepan while steaming)
  • Transfer the pan dripping from the baked pork chops into the saucepan with the partially steamed Brussels Sprouts
  • Saute & Serve!

Roasted #Prawn in White #Wine, Chive #butter, #Garlic Cream.

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Roasted Prawn in White Wine, Chive butter, Garlic Cream.

Roast Prawn in broiler. Saute Garlic, finish with wine, shrimp stock, cream and chive butter.

Truffle Clams with Gruyere and Panko Crumbs

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Truffle Clams with Gruyere and Panko

Steam clams, chop and mix with panko, clam juice, salt, pepper, parsley, truffle oil or chopped black truffles, place under broiler and enjoy.

Spicy Tuna Sashimi Avocado Bites

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Tuna Sashimi Avocado Spicy Mayo Bites

Spicy Tuna Sashimi Avocado Bites

Check out your local fresh fish market for sushi-grade tuna.  If you’re in Chicago, I recommend Isaacson & Stein Fish Co on Lake Street in West Town.  They have a great selection of fresh and quality seafood at very reasonable prices.

Prep:

  • Chop Fresh Tuna (1/2 -1 lb)
  • Slice Avocado (1-2 at your preference)
  • Chop Cilantro (to your liking)

Spicy Mayo Sauce

  • Add 2 Tablespoons of Light Mayo to Siracha Sauce (to your liking)
  • Add a splash of Lemon Juice, Soy Sauce, and Chili Oil to the mayo.

Mix all ingredients together and serve on a decorative spoon (like shown above) and Serve on a fun spoon!

Garlic Mussels in Tomato Cream and White Wine Sauce

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Garlic Mussels Tomato Cream White Wine Herbs

Garlic Mussels in Tomato Cream and White Wine Sauce

  • Saute garlic in olive oil *
  • Add mussels, white wine, tomato sauce, clam juice, heavy cream and cover in saucepan.
  • Finish with basil and parsley.

*TIP:     Hot Pan, Cold Oil