Simple Sunday Morning Breakfast–Fill Your Bellies; Warm Your House

 

I suppose it was to be expected.  Cold temperatures and snow flurries have intruded upon those of us that live in the Finger Lakes Region of New York State.  I’ve switched to wearing boots and a warmer jacket when I venture out.

But what about inside?  This morning our house was cooler than it has been and I was eager to get a fresh pot of coffee brewing.  And while the coffee warmed my soul and awakened me, it didn’t help warm the house.   Yes, I could have turned up the heat, but I had a much better idea like making breakfast in the oven.

With a plan in mind, I turned on the oven and started by raiding the fridge.  I came up with lot’s of healthy veggies, my favorite cheese -Jarlsberg Lite, low-fat ham, and of course our farm fresh eggs.  You can see where this is going can’t you?  All the fixings for a delicious frittata!

Making a frittata does not require a recipe or an exact science.  It’s more about adding a variety of your favorite ingredients. or those ingredients that you happen to have on hand at the time.

Here is how simple it is:

  • Preheat oven to 325 degrees
  • Grease a pie pan with non-stick cooking spray
  • Beat (4) large eggs in a large mixing bowl
  • Add 1 cup of milk to the eggs (I used skim)
  • Add diced veggies, grated cheese, and cooked meat to the egg and milk mixture (I added onion, red pepper, spinach, ham, mushrooms, and Jarlsberg to mine frittata)
  • Salt & pepper
  • Top with a little more grated cheese
  • Bake until the frittata is firm and a toothpick comes out clean when inserted into the center
  • Remove from the oven and allow to cool about 10 minutes before cutting

I opted to go for a crust less quiche for a couple simple reasons.  Less calories and  less fat.

This is a perfect dish to prepare in advance if you are having overnight guests. Think about the holidays that are fast approaching.  

What ingredients would go in your favorite frittata?

Advertisements

Homemade Hearty Rye Oatmeal Bread

I usually make a lot of homemade bread during the winter months, but this year I have to admit that I’ve been a slacker. 

Today, I decided my slacker days are over. 

The thing I like most about homemade bread? Other than it’s deliciousness? There are zero preservatives in it. 

These loaves of bread didn’t rise particularly high, but the texture and flavor is exactly what I was looking for.  This recipe makes a moist, dense, and hearty stick to your ribs kind of bread.   I can’t wait to toast a slice and slather it with homemade jam!

Homemade Hearty Rye Oatmeal Bread

(Makes two loaves of bread)

1 cup old-fashioned oatmeal

2 cups boiling water

4 tsp. instant yeast

1/4 c. warm water

1/8 c.  honey

1/8 c. molasses

1/2 tsp. salt

2 tbsp. olive oil

1 c. rye flour

2 c. all-purpose flour

In a large bowl, soak oatmeal in two cups of boiled water for about 20 minutes, or until it cools and is just warm.  Add  remaining ingredients in order; mix by hand.  The dough will be slightly sticky.  On a moderately floured surface, knead dough into a ball.  Place ball into a greased bowl, cover with plastic wrap that has been lightly sprayed with non-stick cooking spray.  Let rise until doubled.

Knock dough down and cut in half.  Knead each half on lightly floured surface for about two minutes; shape into loaves.  Place loaves in greased bread pans and cover with towel.  Let rise until nearly doubled. 

Bake at 350 degrees about 20-25 minutes, or until bread sounds hollow when tapped.  Remove from oven and lightly brush olive oil on top of each loaf.  Remove loaves from pans and allow to cool before cutting.

*Note – if the yeast is added to the oatmeal mixture before it has cooled sufficiently, it will hinder your bread from rising properly. 

How do you feel about preservatives? Do you read food labels when you shop?  If so, what is most important to you when you choose a product?

weekend-potluck-buttong

banner-featured-on-simply-the-best