Don't open gifts on an empty stomach Christmas morning

As you snag your morning cup of coffee -- you'll probably want to get some food in your kids' bellies too before they go nuts over presents.

You’ll probably want to get some food in your kids’ bellies before they get distracted by Santa’s presents on Christmas morning. Angie Fenton’s better half, Jason Applegate, whips up a simple egg frittata to enjoy on Christmas morning.

 

 

Mediterranean Frittata

Serves 4 to 6 (full pan)

Ingredients

1 dozen eggs (the freer the chicken the better the egg 😊)

1 lbs mushrooms

2 handfuls of spinach

1 cups Fetta (sun-dried tomato blend)

1/2 cup cottage cheese

1 tbs salt

1 tsp pepper

Cooking spray, oil and/or butter.  Enough so it doesn’t stick, which of course will depend on what pan you use.  I use cast iron, so I only have one dish to clean. 

Possible extras

Onions, olives, artichokes hearts, roasted red peppers, etc.

Toppings, see below receipe.

Preheat oven to 350.

Heat pan med-high. Wisk eggs until smooth, add in cottage cheese and keep stirring so the cottage cheese does not settle at bottom.  Add salt and pepper and stir.

Add cooking spray, oil and/or butter so it does not stick.   Lower heat to medium.  Add egg mix and make sure cottage cheese is spread out.  add the mushrooms, spinach, and any extras evenly around pan.  You are more of sprinkling it around so it’s even. 

Sprinkle top with feta blend, stir around to make sure all ingrediants are in middle of egg mix and then lastly, re-sprinkle top with feta.  Add uncovered to oven. 

Cook for 350 for about 20 mins.

Pull out, out cut in pie shape and add toppings.

Toppings can be anything you desire.

Fresh tomatoes, feta, green onion, and if you added any extras, add some of those fresh on top. You just don’t want to add any fresh spinach or mushrooms to top, unless they were sautéed prior. 

 

Mexican Frittata

Serves 4 to 6 (full pan)

Ingredients

1 dozen eggs (the freer the chicken the better the egg 😊)

½ lbs chorizo sausage

1.5 cups cheddar-jack cheese blend

1/2 cup cottage cheese

1 tbs salt

1 tsp pepper

Cooking spray, oil and/or butter.  Enough so it doesn’t stick, which of course will depend on what pan you use.  I use cast iron, so I only have one dish to clean. 

Possible extras

Onions, any type of pepper, whatever you prefer in your Mexican dishes or spice levels.

Toppings, see below receipe.

Preheat oven to 350.

Heat pan med-high and add chorizo.  Brown until done.  *if you are adding any peppers or onions, add to chorizo.  Wisk eggs until smooth, add in cottage cheese and keep stirring so the cottage cheese does not settle at bottom.  Add salt and pepper and stir.

After chorizo is browned *and onion/peppers, etc, remove from heat and drain, set aside.  Wipe out pan as and add cooking spray, oil and/or butter so it does not stick.   Lower heat to medium and get pan hot.  Add egg mix and make sure cottage cheese is spread out.  add the chorizo/chorizo mix evenly around pan.  You are more of sprinkling it around so it’s even. 

Sprinkle top with cheddar-jack blend and add uncovered to oven. 

Cook for 350 for about 20 mins.

Pull out, out cut in pie shape and add toppings.

Toppings can be anything you desire.

Salsa, pico de gallo, sour cream, cilantro, green onions, etc.

 

© 2018 WHAS-TV


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