Baked Eggs in Sautéed Greens with Zesty Yogurt Sauce
It’s time for me to revise my list of brunch meals and come up with more selections. I have a couple of good options, like Zucchini Frittata or Maple Apple Dutch Baby Pancakes, but I wanted something different and made with eggs. One of the best ways to cook eggs for a crowd is to bake them in the oven. Oven baked eggs are very convenient and becoming more popular. One dish that is particularly popular now, is Shakshuka. I wanted something similar in style, but with hearty greens as the base instead of tomatoes.
Ultimately, I decided to combine the two and sautéed hearty greens with tomatoes as the foundation for the baked eggs. Additionally, I wanted a bright creamy sauce to drizzle over the eggs, but nothing too heavy because I did not want it to detract from the vegetables and eggs. I pushed myself to stay away from cheese and heavy cream and try something lighter instead. It is rare to come across a healthy and creamy combination, but recently I discovered yogurt is a great substitute for heavy cream. Yogurt brings more tang to the meal, but it has a similar smooth texture as cream without the weight. As a result, baked eggs in sautéed greens with zesty yogurt sauce was born.
I love baked eggs with greens, but they are usually cooked with lots of heavy cream and melted cheese. I live for creamy-cheesy foods. Yet, there are times I want a lighter start to my day and not require a nap after breakfast. Yogurt comes to the rescue. I first learned about how well yogurt and eggs taste together when I made Julia Turshen’s Olive Oil Fried Eggs with Lemon Yogurt Sauce. These eggs are delightful. The lemon yogurt sauce invigorated the fried eggs with a creamy and bright citrus flavor. Keeping the flavors of this dish in mind, I set about to create the same zesty flavor with baked eggs and greens.
Eggs and spinach is a classic food pairing. Unfortunately, cooking spinach causes it to wilt down to nothing. You need five times the amount of fresh spinach to make one small spoonful of cooked spinach. I decided a combination of Swiss chard and spinach would provide more foundation to bake the eggs in. Swiss chard is one of my favorite hearty greens to cook with. It’s texture and flavor are somewhere in the middle of spinach and kale. Spinach is soft and mild, and kale is hearty and tough. Swiss chard is the perfect compromise of the two. Combining the two greens with the tomatoes adds more depth of flavor and body for the eggs to nestle in.
To give this recipe some pizzaz, I decided to layer the spices and seasoning by steeping them in the juices from the canned tomatoes. Then, I divided the perky tomato sauce between the vegetables and the yogurt sauce. My seasonings include minced ginger, saffron, and mini pinches of ground cayenne and cinnamon. There are many flavors here and require a delicate touch for everything to blend as one. The main flavors are saffron, ginger and lemon. The cayenne and cinnamon round out the flavors and highlight the swiss chard and tomatoes.
A small pinch of cinnamon adds warmth and sweetness to the sauce. The amount is intentionally small. Too much cinnamon will ruin it and be overbearing.
In my opinion, Swiss chard tastes better with a little dash of chili pepper. The spice helps reduce the bitter taste. Be cautious when adding both the cinnamon and cayenne so they do not overpower the other spices. Keep in mind when you taste the steeped tomato liquid the flavors will seem strong, but become less potent when added to the vegetables and the yogurt. If needed, add more granulated sugar and/or Kosher salt to balance them out.
I find the most difficult part of making baked eggs, is determining when the eggs are done. Just like making any egg meal, it takes practice to learn the visual clues. It is not like you are going to cut one open to check. For this recipe, the eggs bake in the oven nestled in sautéed tomatoes and leafy green pockets. Ideally, the eggs are done when the egg whites are just cooked through. Hopefully, at the same time the egg yolks are cooked, but are soft and runny. Have faith and trust your intuition and experience. 10 minutes was the perfect amount of time in my oven set at 400°F (204°C), but your cooking time could vary.
Baked eggs with sautéed greens and zesty yogurt sauce has the right balance of spunk and comfort to ease into your day. It is creamy, bright and nourishing. If you are not a fan of yogurt, substitute it with crème fraîche. Serve baked eggs with crusty artisan style toasted bread, like a baguette or sour dough batard, to mop up the vegetables laden in runny egg yolk and sauce.
Baked Eggs with Sauteed Greens and Zesty Yogurt Sauce
Ingredients
- 1 pinch saffron threads
- 1 TB boiling water
- 1 14.5 oz can (411 g) diced tomatoes
- 2 tsp minced ginger
- 1/2 tsp granulated sugar
- Shy 1/8 tsp ground cayenne pepper
- Shy 1/8 tsp ground cinnamon optional
- Kosher salt
- Freshly ground black pepper
- 4 oz plain Greek yogurt
- 1 lemon
- 1 TB Extra virgin olive oil
- 1- 8 oz (227 g) bunch Swiss chard cleaned and stems removed
- 1- 8 oz (227 g) bunch spinach cleaned and stems removed
- 1/4 cup (125 ml) vegetable stock
- 2 TB heavy cream
- Kosher salt and fresh ground black pepper to taste
- 4 large eggs
- 4 slices of toasted and buttered baquette
Instructions
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Preheat the oven to 400°F. Place the rack in the middle position in your oven.
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Place the pinch of saffron into a small bowl and add 1 TB boiling water to the saffron. Let the saffron threads steep for 5 minutes.
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Drain the liquid from the diced tomatoes into a small bowl. Reserve the tomatoes and pour the tomato liquid into a small sauce pan. Turn on the heat to medium and add the minced ginger, the saffron threads with their water, and a tiny pinch of each cayenne pepper, cinnamon, sugar, and Kosher salt to the liquid and bring it to a boil. Turn off the heat and let the liquid steep for 15 minutes.
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Meanwhile, zest your lemon and reserve it for later. In a small bowl add the juice of one lemon, a small pinch of Kosher salt and the yogurt. Stir to combine. Set aside to rest.
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Fold the chard and spinach leaves in half and slice in one-inch slices across the width. Heat an
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8-inch skillet on a burner over medium-high heat. Add the extra virgin olive oil and when the oil starts to shimmer add the chard leaves and spinach. You will need to add them gradually into the skillet, so they do not spill over the sides. Turn the greens over to get coated with olive oil and begin to cook the greens. Sprinkle a small pinch of Kosher salt and a few rounds of freshly ground black pepper. Add the diced tomatoes and stir to combine.
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Drain the tomato liquid through a fine mesh strainer and reserve the liquid. Add the collected minced ginger and saffron from the strainer, 3 TB of tomato liquid, vegetable stock, and heavy cream to the skillet. Stir. Cook until the greens are tender and most of the liquid is almost completely reduced, about 10-12 minutes.
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While the greens are cooking, add the remaining tomato liquid to the yogurt. Add just enough to reach your desired consistency. You want the yogurt to have some body, but thin enough to easily coat the vegetables. Add any remaining liquid to the chard, spinach and tomatoes. Make sure you scrape out any stubborn saffron threads from the strainer and add to the greens or the yogurt.
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If you added more liquid to the skillet, cook it down with the greens a few minutes more.
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Use the back of a wooden spoon to make 4 impressions in the cooked greens, creating a nest for the eggs. One at a time, crack the eggs and carefully add them to the vegetable nests.
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Place the skillet into the oven and cook for 10 minutes, or until the eggs are done. The whites will be set and the yolks runny. Or to your desired level of doneness. I check the eggs after 7 minutes to see how they are progressing.
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Garnish the eggs and yogurt sauce with the reserved lemon zest.
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Serve immediately family style, or plate for individual servings. One egg with greens and one piece of toasted bread.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Orange Spice Belgian Waffles
If it wasn’t for an Instagram cookbook club, #rainydaybitescookbookclub I participate in, my Belgian waffle maker would still be hiding in the farthest reaches of my corner cabinet. It took some blind faith while I groped around the black hole, knowing I would recognize it as soon as I felt it. I almost pulled a muscle stretching to grab the waffle iron just out of arms reach. Surprisingly, it was still in good shape even after fifteen plus years of neglect. Something old becomes something new and I rediscovered the wonders of homemade waffles.
My cookbook club challenge has a deadline, so I did not waste time and started making waffles as soon as the waffle iron got tidied up. The featured recipe is Indonesian Fried Chicken with Ginger and Sesame Waffles from, Meyers and Chang At Home by Joanne Chang and Karen Akunowicz. Their recipe for Ginger and Sesame Waffles is light and crispy and delicious. I loved the fresh ginger in the waffle. It was bright without being too strong. Between making the recipe and cooking the waffles, everything was so darn easy it inspired me to try my own ideas creating delicious waffles.
After making our family favorite pumpkin bread, I realized there was more pumpkin purée to use up. Originally, I planned to make pumpkin waffles with fresh pumpkin purée and my favorite blend of pumpkin pie spices. Unfortunately, the pumpkin waffles did not wow me, or Joe because there was no noticeable pumpkin flavor in the waffles. Based on how much I like the ginger sesame waffles, I decided to make waffles using a standard base recipe and add in orange zest and a blend of spices often used in pumpkin pie. After testing several waffle recipes, I decided on Meyers and Chang’s base waffle recipe without the flavors. Of all the recipes I tested, their waffles were the lightest and crispest.
For a gluten-free breakfast pancake, try my Banana Oat Pancakes
My waffle iron is a Belgian Waffle Maker by Nordic Ware and makes large, Belgian style waffles. There are many types of waffle makers on the market and all produce different size waffles. The amount of batter in this recipe, produced two waffles using my waffle iron. Whereas, for Meyers and Chang the amount of batter produced 3 waffles using their waffle maker. But like pancake batter, waffle batter is easy to double. So I kept the original proportions and just made some minor adjustments using my spices.
First, I added orange zest. I believe citrus zest is one of the best flavor enhancers in any type of recipe. Before squeezing out citrus juice, I grate up the zest. It’s a shame to have that big flavor boost go to waste. Orange zest gives a slight bitter-sweet accent and pairs well with warm spices like cinnamon and clove. Lemon zest would also work, but play around with different spice combinations like nutmeg and ginger.
Like a spice cake, these waffles have a lovely blend of spices that create one flavor. For this recipe I included ground ginger, because not everyone loves ginger. However, if you are like me and love fresh ginger, add about a tablespoon instead of ground ginger. Fresh ginger is special in this waffle recipe and does not have the bite often associated with it. It just tastes fresh. Ginger along with a blend of spices is often associated with pumpkin pie or gingerbread. I love these desserts and the flavor the blend of these spices brings. Especially with a pinch of ground clove. It is a spice blend without one dominate spice overwhelming the others.
There are a couple of things to keep in mind making waffles. Butter is a key ingredient. It helps create the crispy texture and prevents the waffles from sticking to the waffle iron. Most recipes I tested use no less than 4 tablespoons of butter for 2 cups of flour. However, I found using more butter made it lighter and crisper. Joy of Cooking gives you a choice of using anywhere between 4 tablespoons (57 g) of butter, up to as much as a cup (226 g) of butter. So, this recipe is somewhere in the middle.
The next key ingredient and technique to achieve crispy and light waffles is, separate the eggs and whip whites until soft peaks form. All recipe sources I referred to recommend using this technique. If you want light and fluffy waffles, whipping the egg whites will make that happen. Of course, it is not necessary, but it makes a difference in taste and texture.
This is a great foundation waffle recipe. It is easy to play around with different flavors with the key elements intact. I happen to like buttermilk, but you can substitute it with yogurt, sour cream, or crème fraîche. If you do use one of these ingredients, add about a quarter cup of milk to thin them out. Keep the total about of liquid the same as the buttermilk.
Play around with different flavors and fruit. Like pancakes, waffles are easily amendable to all sorts of additions like bananas or pears. Serve waffles as soon as they are made with your favorite toppings, like maple syrup and/or fruit. If you follow the instructions for your waffle iron, making waffles is straightforward and easy.
Orange Spice Belgian Waffles
Ingredients
- 2 TB 28 g of granulated sugar
- 1 TB orange zest
- 5 TB 63 g butter melted and cooled
- 1 cup 144 g all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp Kosher salt
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground ginger (or 1 TB fresh ginger, grated)
- ⅛ tsp ground clove
- 1 egg room temperature and separated
- 1 cup 250 ml buttermilk room temperature (or ¾ cup of yogurt, sour cream, or creme fraiche with ¼ (60 ml) cup milk to thin it out.)
Instructions
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Remember to bring all your ingredients to room temperature before starting.
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Preheat oven to 250°F / 120°C / Gas Mark ½. Place a wire cooling rack in a sheet pan, then place the sheet pan in the oven to warm up.
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Measure the granulated sugar into a small dish and grate the orange zest over the sugar. Mix the sugar and zest with your fingers to combine and get the sugar coated with orange zest. Set aside.
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Melt the butter and set aside to cool.
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In a large mixing bowl, add the flour, baking powder, baking soda, salt, and ground spices. Then whisk together until evenly combined. If using fresh ginger, mix that in with the wet ingredients.
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In a small bowl, mix the egg yolks, buttermilk, melted and cooled butter, orange sugar, and (if using fresh ginger.) Stir until combined.
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Make a well in the center of the flour mixture and pour in the wet ingredients. Fold in until just combined. Be careful not to overmix the batter. It is ok to have some lumps. Over-mixing the batter makes dense and tough waffles.
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Heat up the waffle maker.
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Whip the egg whites in a small bowl with a hand-held beater or wire whisk, until soft peaks form. Carefully fold in the egg whites into the batter.
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Lightly baste the waffle iron with vegetable oil or shortening.
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Cook the waffles. Follow the instructions given with your waffle iron. For my waffle iron I poured one cup of batter into the hot waffle iron. Other waffle makers will use less batter.
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Keep waffles warm in the oven while you cook the remaining batch.
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Serve immediately with maple syrup and fresh fruit.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Smoky-Maple Apple Dutch Baby
Sometimes when I try something new, I scratch my head and wonder, “Where did that come from?” One never knows where inspiration lies. Such is the case with my recipe for Smoky-Maple Apple Dutch Baby. Far in the reaches of my subconsciousness came an idea about getting apple slices infused with a light smoky flavor. I am still pinching myself and asking, “Did I really make this?” Yes, I did. I can’t deny it.
During the month of October, I wanted to feature apples in a new recipe. Over a couple of weeks, I tested different flavors to find a combination highlighting apples in a new way. It occurred to me, sweet, caramelized and smoky accents are wonderful flavors with crispy apples. So, instead of using butter and brown sugar, I sautéed apple slices in rendered bacon fat and maple syrup to develop the smoky-sweet flavor I was looking for. To my delighted surprise, it worked.
I did whaat? I sautéed apples in bacon fat. Ever so clearly, I can hear in my mind two opposing reactions to my confession. One, “OH man, that is so good.” The other being, “Nooo. You did what? Bacon fat? Really?.” Admittedly, I am split on both sides of the fence. However, I am moving forward and not looking back. Unanimously, my quest for flavor overruled all other concerns. It is funny because I never cook like this. Don’t get me wrong I love bacon, but bacon fat is something I freeze then throw away, not cook with. Cooking with bacon fat was a no-no in my childhood home and a lesson I learned early in life. Regardless, using the rendered bacon fat, instead of butter, added the natural smoky accent I wanted. No apologies.
Call this a rebellion from my upbringing, but these apple slices cooked in bacon fat and maple syrup are addictive. The smoky-maple flavors are subtle, but work well against the light-custard foundation of the Dutch Baby Pancake. It is not too sweet or too rich, which sometimes occurs when using brown sugar and butter. A light sprinkle of freshly grated nutmeg adds a little warm spice. Fresh rosemary and lemon juice brighten all the flavors and bring them together. Since a light hand is used for seasoning the Apple Dutch Baby, all the flavor accents behave and work harmoniously together. The apple is the star, with the pancake and everything else the supporting actors.
More Breakfast Recipes:
Fresh Herb Omelet with Goat Cheese and Roasted Red Pepper
Baked Oatmeal with Apples and Apricots
This recipe is part of a collaborative apple recipe project with other food bloggers on social media. The tag, #aisforalltheapples, is going live on October 25, 2017, and you’ll find over 70 photos featuring the best apple recipes on Instagram and other social media platforms. Additionally, you can visit their websites using a direct link to each apple recipe. Please note, at the time of my publication, some of the links below will direct you to a 404 page. Please, don’t get alarmed. All the posts publishing on or by October 25th, but not at the same time. The 404 page will redirect you to the home page and you can search for the recipe. I will update my post as everything gets published. Thank you for your patience.
Hope you enjoy #aisforalltheapples, and my Smoky-Maple Apple Dutch Baby.
Smoky Maple Apple Dutch Baby Pancake
Ingredients
For the Smoky-Maple Apples
- 1 medium crispy apple like Honey Crisp or Yellow Delicious
- 2 TB (26 g) bacon fat*, or butter (31 g)
- 2 TB (38 g) real maple syrup
- Freshly grated nutmeg
For the Smoky-Maple Apple Dutch Baby
- 3 eggs
- 1/2 cup (125 ml) milk
- 1 tsp vanilla or 1 TB Apple Brandy (Calvados)
- 1 TB (13 g) granulated sugar
- 1/2 cup (74 g) all-purpose flour
- 1/2 tsp Kosher salt
- 2 TB (31 g) butter
- Smoky-Maple Apple Slices
- 1 tsp or less minced fresh rosemary plus more for garnish
- Optional- 1 slice bacon cooked and crumbled
- Fresh squeezed lemon juice
- Powdered sugar for garnish
Instructions
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Pre-heat the oven to 425°F (218 °C)
Prepare the apples
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Peel and core the apple and slice into rounds, 1/4 inch (6 mm) thick.
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Heat a large 10-inch (25 cm) skillet over medium to medium-high heat. Once hot, add the bacon fat and maple syrup. Stir with a wooden spoon or rubber spatula to combine. Arrange the sliced apples in a single layer around the skillet. (You will need to cook the apple slices in a couple of batches.) Grate nutmeg over each slice of apple. Cook undisturbed for about 2 minutes. Turn the apple slices over, grate more nutmeg and cook until the apples are softened, but still firm and hold its shape, 1-2 minutes. Place the cooked apple slices on a plate and continue with the remaining apples. The glazed apple slices could stick together so do not stack them on the plate. You may need more than one plate to hold the smoky-maple apple slices.
Make the Smoky-Maple Apple Dutch Baby Pancake
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Clean the skillet and place in the pre-heated oven.
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In a medium bowl, whisk together the eggs, milk, sugar, salt, and vanilla or Calvados. Add the flour and whisk until completely combined and there are no lumps.
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Add the butter to the skillet in the oven.
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When the butter is melted and stopped bubbling, remove the skillet from the oven then tilt the pan to make sure the melted butter is evenly coated across the bottom and sides of the skillet. The butter may brown a little but that adds more flavor. You don't want the butter to burn so watch it carefully.
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Pour the batter into the center of the pan. Layer as many apple slices around the pancake batter as you like. It is ok to overlap the apple slices here. Sprinkle the minced rosemary over the apple slices. If you are adding crumbled bacon, sprinkle it over the apples now. Return the skillet to the oven.
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Bake the Dutch Baby pancake for 20 minutes. Don't open the oven door until at least 15 minutes goes by. You can check the pancake through the lighted window in your oven. The Apple Dutch Baby won't rise and bubble until it gets sufficiently hot. The pancake is done when the sides have risen, and the surface is golden brown.
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Remove the Apple Dutch Baby from the oven and lightly garnish with some minced rosemary if needed. Squeeze lemon juice (about 1/2 a lemon) all around the Dutch Baby.
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Serve immediately for breakfast garnished with a light coating of powdered sugar and bacon on the side. Or, for dessert with ice cream and caramel sauce.
Recipe Notes
* If you are like me and don't save your rendered bacon fat, cook at least 4-6 slices of bacon in the skillet over medium to medium-high heat. Use the same skillet you plan to use for the Dutch Baby and sautéing the apples. It all depends on your bacon, but you should get plenty of rendered bacon fat to cook the apples with. Or cook enough bacon for your whole family or friends to enjoy with their Apple Dutch Baby and reserve 2 tablespoons of rendered bacon fat for the apples.
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Especially Southern Dishes Apple Pie Egg Rolls
Pie Girl Bakes Salted Caramel Apple Pie
Cocoa and Salt Vegan Apple Stuffin’ Muffins
Saltnpepperhere Honey Apple Muffins
Worthy Pause Thanksgiving-in-Your-Mouth Paleo Stuffing
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Farm and Coast Cookery Apple Cider Donut & Cinnamon Apple “French Toast” Casserole
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Sprouting Radiance White Bean and Apple Soup
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Blossom to Stem Apple Beehive
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Family Favorite Pumpkin Bread
I have a few recipes that stand the test of time, is always there when I need it, and never fails me. This pumpkin bread recipe is one of them. It is always a crowd pleaser and it is so easy to make. If this recipe could talk, it would tell many tales of my children’s’ preschool snack time, their school bake sales, our weekends away visiting friends, homemade gifts, learning how to bake, swim meets, college care packages, and easy mornings at home.
Some foods and recipes are like that. They exist as part of our collective experience spanning a family’s history and time well spent with friends, teachers, colleagues, neighbors and family. They are treasured artifacts in the family archives. For me, I have a couple symbolic recipes that mark my parent’s heritage, but very few. Hopefully, I generated a selection of treasured recipes for my children to remember their childhood by, and create new ones that hold a special place in our growing family’s future.
My pumpkin bread is a throwback recipe from the 70’s when I was in high school. A dear friend gave me the recipe. I cannot remember what initiated this gift, but I believe she just wanted to share it. Harriot and her family loved to cook and were always generous with recipes and information about food. Whenever I was at their house, someone was in the kitchen making something. If I remember correctly, Harriot and I had a few cooking adventures of our own.
Besides the delicious taste, this pumpkin bread recipe has a couple of great features. One, it is easy to make and second, it makes two loaves. After all these years, I still can’t believe one small can of pumpkin purée makes two loaves of pumpkin bread. There is no need to measure out a cup of pumpkin mash and worry about what to make with the rest. That is a real pet peeve of mine. It is not the case for this pumpkin bread. One recipe, one can of pumpkin purée, two loaves of spicy pumpkin bread. A practical quick bread recipe.
Because it is so easy to make, it is perfect for a baking project with young children, or anyone who wants to learn how to bake. This recipe rarely fails. However, if it has been a while since you used baking powder or baking soda, make sure the leaveners are fresh. There was only one time this pumpkin bread did bake properly. Once, after I gave this recipe to a friend who said she couldn’t bake, she made it and came over to share it with me. She was so proud of her accomplishment I did not have the heart to tell her the bread did not rise. When that happens it usually means the baking powder and baking soda lost their leavening powers. Still, it tasted great and hopefully she kept on baking.
More family favorite recipes:
Pasta with Ham and Spring Vegetables
The spices are a mixture of cinnamon, allspice and a generous amount of ground clove. Not all pumpkin bread recipes include ground cloves, and I believe they fall flat. There is twice as much cinnamon and allspice to cloves in each loaf, yet the ground cloves gently stand out. I like that the cinnamon does not dominate the spicy favor. Often, after I serve pumpkin bread to friends I get a delighted question, “Oh nice. What spice am I tasting? ” My anser is always received with a surprised and happy expression, “It’s clove.”
Over the years I have made a few variations of this pumpkin bread, but I keep coming back to the original. I made it with canned pumpkin purée and fresh pumpkin purée. With orange zest, crumble topping, candied ginger, and different flours. Each variation slightly changes the texture of the bread. I discovered, the fresh pumpkin makes an airier bread. Also, I noticed the crust is crispier with the fresh pumpkin.
If you want to use fresh pumpkin, roast wedges of sugar pumpkin in a 400°F (200°C) oven until very tender. Scrape the roasted pumpkin from its’ peel and purée in a food processor, or blender until smooth. Cool and refrigerate or freeze until ready to use. Best Pumpkins to bake with.
I should call this Friendship Bread, because the recipe is enjoying a life span of over 40 plus years and growing. I never thought twice about sharing it with friends and family. The name Friendship Bread is already taken, so Family Favorite Pumpkin Bread it stays. A treasured heirloom for sharing over the years to come.
Family Favorite Pumpkin Bread
Ingredients
- 4 cups (574 g) all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp Kosher salt
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1/2 tsp ground cloves
- 3 cups (613 g) granulated sugar
- 1 15 oz can (425 g) pumpkin purée or 1 lb (453 g) fresh pumpkin purée
- 1 cup (250 ml) vegetable or canola oil
- 2/3 cup (150 ml) cold water
- 4 large eggs
Instructions
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Pre-heat the oven to 350° F (175° C / Gas Mark 4)
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Prepare 2- 9 x 5 inch (24 x 13.5 cm) loaf pans. Lightly grease with butter or oil spray, then line the bottom of each pan with parchment paper. Set aside.
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Sift the flour, baking soda, baking powder, Kosher salt, cinnamon allspice, and clove into a large mixing bowl. Then whisk the ingredients in the bowl until you see all the spices are evenly mixed in the flour. Add the sugar and whisk together until combined.
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Make a well in the center of the flour mixture, then add the pumpkin purée, oil, and water. Stir until just combined. Using a rubber spatula or spoon, scrape along the bottom and sides of the bowl to get everything thoroughly mixed.
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Add the eggs, one at a time, and mix thoroughly with each addition.
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Pour the batter into the prepared pans, about 3/4 full.
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Place the bread pans in the oven and bake for one hour, or until a toothpick inserted in the center comes out clean.
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Cool in pan for 10 minutes on a cooling rack, then remove the pumpkin bread from their pans.
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Cool on the cooling rack before serving.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Zucchini and Basil Frittata
Eggs are one of the best foods because you can eat them for any meal of the day. Scrambled eggs for breakfast, or an egg salad or spinach salad with hard-boiled eggs make a wonderful lunch. Dinner meals like quiche, soufflé, or omelets are perfect for a quick and easy supper. Eggs also make great appetizers. Who can resist mustardy or spicy deviled eggs? In fact, you could put an egg on almost anything and call it a meal. I believe eggs are perfect comfort food.
One outstanding egg dish, and perfect for all four meal categories, is the frittata. A frittata is an Italian omelet, like the Spanish tortilla. It is not folded over or rolled like a French or American omelet, but the principles are similar. Simply, whisked eggs cooked in a pan with cheese and fillings. Unlike the French omelet, Frittatas require a two-part cooking process. The first stage of cooking is on the stove, then it goes in the oven or under a broiler to finish cooking.
There are two standard ingredients in a frittata, eggs and Parmesan cheese. Add to this foundation, inspired combinations of cooked vegetables, herbs, more cheese, cured meats, or all of the above, and a frittata turns into a substantial meal. Frittatas are a light egg pancake of goodness. It’s also a great pantry meal to use up all the leftover vegetables or pasta hiding in your refrigerator.
I first discovered frittatas in the mid 1980’s from one of my favorite cookbooks, Cucina Fresca by Viana La Place and Evan Kleinman. At the time, this cookbook was a novelty and showed how fresh ingredients, simply prepared, produces great tasting food. It is also a good cookbook for entertaining, because it is filled with recipes that taste great at room temperature.
Zucchini and basil frittata is one of their recipes. It is a light omelet, filled with garlic infused zucchini and the warm sunshine of basil. I enjoy eating it for breakfast, brunch, lunch or dinner. If I remember correctly, the first time I made it was for a bridal shower. It was so long ago. The specifics of that time have faded, but the general feeling remains: a bright sun lit room, a table full of friends, laughter, and everyone happily enjoying this new meal. This memory returns to me every time I make zucchini and basil frittata, and so I always associate celebrations, bright sunshine, and good friends whenever I make it.
It is an easy meal to make with your kids and won’t require too much thought before you drink your first cup of coffee. I know I need a cup of coffee before I start working with sharp knives, fire or follow new instructions. Getting the frittata out of the skillet requires the steady and large hand of an adult. But, your children will think you are a magician as you reveal the surprise frittata out from under your pan, voilà.
Making a Mother’s Day Meal try these recipes:
Baked Oatmeal with Apples and Dried Fruit
Rosti with Mushrooms and Onions
Apple and Apricot Muffins with Lemon Glaze
Grilled Chicken Salad with Avocado Dressing
Tips for success making Zucchini and Basil Frittata
You will need a well-seasoned 10-inch cast iron skillet, or a non-stick skillet. The frittata will need to slide or flip out the pan and the non-stick surface and sloped sides of the skillet will make it easier to work with.
Mix the eggs thoroughly with a wire whisk. You do not want streaks of egg whites throughout your cooked frittata.
Plan ahead, salt the zucchini and let it drain for 30 minutes. This is important first step that gets rid of excess moisture in the vegetables.
Cook the frittata on medium heat to prevent excess browning on the bottom and cook the eggs too quickly.
To serve as an appetizer, cut the frittata into small diamonds, or 1 ½ inch squares and offer toothpicks for easy picking.
Frittatas are perfect cooked with tomatoes, leftover pasta made with red sauce, spinach, onions, herbs, or extra cheese.
Whether you want a to make a special breakfast, luncheon, or need an appetizer, Zucchini and Basil Frittata is an unexpected dish for all appetites. Serve this frittata at your next friendly gathering and create your own associations paired with fun, family and friendship. I like to serve frittata warm, but can be served at room temperature paired with fruit, like strawberries mixed with mint or basil, or a green salad, and a baked treat such as crusty bread, muffins or pastry.
Zucchini and Basil Frittata
Ingredients
- 1 lb / 453 g zucchini
- About 1 tsp/ 4g Kosher salt
- 4 TB / 36 g Olive oil- divided
- 3 garlic cloves minced
- 6-8 eggs
- 1/4 cup / 29 g Parmesan or Romano cheese
- 1/ 2 cup / 14 g coarsely chopped basil leaves
- Fresh ground pepper to taste
Instructions
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Wash dry and grate the zucchini with the large holes of a box grater or food processor. Place the grated zucchini in a colander and sprinkle with Kosher salt. You do not need a lot of salt, about 1 teaspoon (4g), just enough to season the zucchini and cause it to release the juices. Let stand for 30 minutes. Then press the zucchini with the back of a large spoon or clean hands to remove all the excess liquid.
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Pre-heat the oven to 400˚F
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Heat 2 TB (18 g) olive oil in a 10-inch nonstick skillet, Add the minced garlic and turn the heat to medium-low. Cook until the garlic is translucent and not browned. Add the zucchini and turn the heat up to medium-high heat. Cook for about 5-6 minutes, stirring occasionally so the zucchini cooks evenly and the excess water has evaporated. .
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Turn off heat and remove the zucchini from the skillet. Place it on a plate to briefly cool.
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Beat the eggs in a medium bowl, making sure the whites and yolks are well combined. Add the Parmesan, zucchini and basil to the eggs and stir to combine.
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Wipe out the skillet and turn the heat to medium-high, then add 2 TB (18 g) olive oil. Swirl the oil around so it coats the sides and bottom of the pan.
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Pour the egg mixture directly into the center of the pan, so the oil and eggs are dispersed evenly from the center out. Allow the egg and zucchini mixture to settle then run your rubber spatula around the rim to loosen it up. With the spatula at 12 o’clock, move the outer edge of the eggs towards the center, like you are making an omelet. Let the loose liquid fill in the empty space. Repeat at 3 o’clock, 6 o’clock and 9 o’clock. This will help the middle of the eggs cook.
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When the eggs are mostly congealed except for the center, place the frittata into the preheated oven. Cook until the eggs are set in the middle and lightly browned 2-4 minutes. (You could also cook it under broiler if you prefer. Watch so it does not burn).
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Remove the skillet from the oven and let it rest on the counter for a minute. Run a rubber spatula around the perimeter of the pan to loosen the sides from the pan.
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Place a plate upside down, over the top of the skillet. Place your hand centered on the bottom of the plate and hold the skillet handle in the other hand. Turn the skillet over, place the plate on the counter, then gently lift the pan up and away from the frittata.
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Serve warm or at room temperature.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
