Lauren Ayres and Stephanie West Stellwagen of Greenwich have gotten their go-to weekend breakfast recipes featured in PatchCooks.
PatchCooks is a new nationally crowd-sourced feature that gathers favorite recipes from Patch readers coast to coast each week on a particular theme. This week's theme was "weekend breakfast"—delicious things you love to make when you have a little extra time.
We're no test cooks though—that's where you come in! Test it, try it and tweak it your way. Just be sure to share your recipes, tips, tricks and photos back. Use #patchcooks on Twitter or email firstname.lastname@example.org.
Next week's theme: Ridiculously easy weeknight dinners, emphasis on "I can make that with three hungry kids hanging all over me, easy."
Lauren writes:Lauren's "Clean Out the Fridge" Frittata
This is a great way to use up your leftovers from the week, so feel free to substitute the steak and asparagus with whatever you have in the fridge!
6 large eggs
1/2 cup milk
Salt and pepper, to taste (recommend 3-4 dashes, each)
3 Tbsp. herb butter*
1 Roma tomato, sliced
1 cooked steak (6-8 oz.), cut into bite-size pieces
1/2 cup cooked asparagus, cut into bite-size pieces
1/2 cup Gruyère cheese, grated
*To make herb butter, just stir up some room temperature butter with your favorite fresh herb (finely chopped). My favorite is cilantro.
1. Pre-heat oven to 400 degrees.
2. In a mixing bowl, whisk the eggs, milk, salt and pepper until well blended. Set aside.
2. Melt the herb butter in an 8" iron skillet (or other oven-safe pan) over medium heat. Add tomato slices and fry 1-2 minutes per side. Remove tomato slices from skillet and set aside.
3. Pour the egg mixture into the skillet. Drop in the steak, asparagus, and cooked tomatoes, spreading them out evenly. Sprinkle the Gruyère cheese on top.
4. Turn the stove down to medium-low heat and cook for 5 minutes. Do not flip. Finish cooking in the pre-heated oven for an additional 3-5 minutes until the egg no longer looks runny. Cut into slices and serve immediately.
“This is my weekend-favorite egg dish."
Ingredients — feel free to add asparagus or your favorite vegetable.
Egg whites from local farmed eggs (12)
1 tbs olive oil to coat the cooking dish
Chopped fine scallion (1/3 cup)
Smoked or cooked salmon chopped into small pieces
¼ cup of almond milk
2 tsp parmesan cheese
1 clove garlic chopped
Sea salt and black pepper
Cook until slightly brown on top. [Ed note: Start at 350 degrees and check often. Cooking times will vary.]
Serve with basil or a basil pesto.
Thanks Stephanie and Lauren!