Simple Breakfast Salad

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On days that I want a substantial breakfast without the carbs, a breakfast salad is my go-to.  It’s easy, delicious, and filling without making you feel guilty.  For this breakfast salad there is of course a side of bacon to go with it.  I used romaine lettuce, but you can use any greens you may have available.  Add as many vegetables as you would like, this is a simple starter salad to get you going.  Instead of a fat filled dressing, the roasted red peppers, lemon juice, and egg yolks combine beautifully in the bowl to do the trick.  This makes 2 salads.

Ingredients:

8 slices of thick cut bacon
1 head of romaine lettuce, chopped
1/4 cup of red onions, diced
4 slices of roasted red peppers, diced
1 clove minced garlic
1/2 avocado, diced
4 eggs
fresh cilantro and lemon wedge for garnish

Directions: 

1. Cook bacon in the oven on a cookie sheet at 350 degrees for about 20 minutes.  It will take less time if sliced thin.
2. In a heavy skillet take a small amount of the bacon grease from the pan to saute onions and garlic for a few minutes.

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3. In your serving bowl combine lettuce, diced red peppers and a few grinds of fresh black pepper.
4. When bacon is crispy cut 2-4 slices into small pieces and add to salad with cooked red onions.
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5. Cook eggs sunny-side up in skillet over medium-low heat with bacon grease to keep from sticking.
6. Top salad with avocado, eggs, cilantro, and a squirt of lemon.  Breaking yolks to mix with the salad is the best dressing!

Enjoy and Stay Healthy!

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Linguica and Ricotta Frittata

Linguica is something I didn’t know anything about until meeting my husband.  Coming from a small town south of Boston, he grew up on this Portuguese meat.  Whenever we are back East, no visit is complete until he has a linguica and cheese omelette at least once.  When I was at the Paulina Meat Market the other day I noticed some homemade linguica sausage in the window, I knew I couldn’t pass it up.  The day I got the sausage we had half of a link thinly sliced with cheddar cheese and bread as a pre-dinner snack.  The next morning I decided to make a breakfast frittata, as I know that I will never be able to make an omelette that compares with what the diners in New Bedford make.

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Ingredients:

– 8 eggs, beaten

– 1/4 onion, diced

– 1/2 jalapeno, diced

– 1/2 cup linguica sausage, diced

– 1 medium tomato, diced

– 1/8 cup of red wine

– 1 Tbsp fresh thyme, center stem removed.  More for garnish.

– Red pepper flakes

– Salt and pepper

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Ricotta ingredients:

-1/2 cup of ricotta cheese

– 1 pad of butter

– 1/2 tsp minced garlic

– 6-8 shiitake mushrooms, sliced thin

Directions:

1. Make ricotta cheese: Sauté over medium heat in heavy skillet mushrooms and garlic in butter for 5 minutes.  Remove from heat and stir into ricotta cheese.

2. In large oven safe heavy skillet, sauté onions and jalapeno with thyme, a dash of red pepper flakes, and salt/pepper to taste for 5 minutes.  Add red wine and cook.

3. Add linguica and sauté an additional 5 minutes before adding tomatoes.

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4. Turn heat off to skillet and spread linguica and onion mixture evenly on bottom, pour eggs into skillet.

5. Dollop ricotta cheese mixture onto eggs throughout.

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6. Cook in oven at 350 for 20 minutes until cooked through and golden brown.

2013-09-28 10.25.12Enjoy!

 

Leftovers Frittata

Leftovers do not have to be a repeat of the original meal.  Making our leftovers into an entirely new dish is like a game for me.  One of the best ways to use of leftovers is to make a frittata the next morning.  The leftovers we have in tow this morning are truffle-oil brussel sprouts, spicy mixed grilled vegetables, and sausage.

In a small cast iron Skillet (5-6″ diameter) sprayed with olive oil on medium heat I warmed up the leftover sprouts, veggies and thinly sliced sausage.  I let them cook for about 10 minutes, stirring a few times to get evenly warmed.

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While the leftovers were heating up in the skillet I took 3 eggs and scrambled them with a tablespoon of water and 3 large sprigs of fresh thyme (center stem removed).  I poured the eggs over the leftovers and shaved fresh Parmesan on top (again, using what I have leftover from previous dishes).

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Since I used a cast iron skillet it can go directly into the oven at 350 for 10 minutes.  If you don’t have cast iron, make sure you are using a skillet that is meant to go from stove-top to oven.  If you are using a larger skillet (10-12″ diameter) you would need to use more eggs and cook longer, nearly 30-45 minutes to cook through.

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