Egg Asparagus and Grits

We love breakfast for supper and eat it quite often.  The other night we had it again with; Bakin’ Bacon,  grits, Homemade Tall and Fluffy Biscuits, Perfect Scrambled Eggs, Perfect Fried Eggs and Microwave Fluffy Pancakes.   As usual, I wanted something a little different and remembered the asparagus I had in the fridge that desperately needed to be cooked.   I made Roasted Asparagus with it and decided to add that to my plate.  It was wonderful and will have a place on my breakfast menu, whether morning or evening, from now on.  There really isn’t a recipe.  You cook the grits,  roast the asparagus, or cook in a skillet, and cook your egg the way you like it, season and enjoy!  You see how I like mine.  

Perfect Fried Eggs

Once in a great while, I want my eggs cooked this way.  Just the way my precious Mama would make them.  The only way my sweet Daddy would ever eat them.  Don't cook the yolks hard.   If you do, you need to crack open another egg and try again.  The tops of the yolks actually had a light coating of white but the yolk was very runny and they are never flipped over.  Never!  Which is probably why I cannot flip an egg without breaking the yolk now.  Ready to fry perfect eggs?  Let's get crackin'!  (sorry about that!)

Read more »

Perfect Scrambled Eggs

My boys favorite way to eat eggs is scrambled.  It doesn’t matter how many times I ask, it’s always the same.  These soft scrambled eggs turn out perfect every time.  

Read more »

Baked Cheese Grits and Eggs

Grits are a staple in the South.  I've eaten them all my born days. Always. Not that I remember, but I just bet you, grits were my first food.  Mixed up with an egg, yep,  I just bet ya.  That's the way my precious Daddy ate his for breakfast, it was always the same way.  He would put his 2 sunny side up eggs on top of a plate full of grits, chop them up and mix it all together.  Eaten with thick rind bacon and homemade fluffy biscuits ...YUM!  If you haven't tried it, you need to.  These baked grits are great made with bacon or sausage and cutting down, or eliminating, the cheese.  Alternately, you can bake in individual baking dishes.

Read more »

Stained Glass Frittata

I made this for hubby and I the other day for brunch.  Looking around in the fridge I found some veggies that I needed to use, I started to use the leftover chicken from the night before but decided I would just use veggies instead.  After posting pictures of this on facebook, a friend on my page, Susan J. Vosmik, suggested I name it Stained Glass Frittata.  It does look like stained glass with all the beautiful colors.  ~smiles~  Really easy to make and very delicious!  Enjoy!  <3 and hugs!

Stained Glass Frittata

Makes 2 large servings if nothing else is served.

4 to 6 smaller slices  

6 eggs, beaten

splash, heavy cream

1 teaspoon margarine 

2 each red, yellow and orange mini peppers, torn into pieces or chopped

4 ounces fresh mushrooms, chopped

1/2 cup onion, chopped

3-4 handfuls of fresh spinach, torn into pieces...I leave the stems on

1/2 teaspoon dried thyme leaves

1 teaspoon freshly ground garlic and sea salt

pepper to taste
cheddar and parmesan cheese freshly grated, to sprinkle on top of frittata

olive oil spray

Heat oven to 350 degrees.

Spray olive oil in a 6" ovenproof pan.  I used cast iron.

Saute mushrooms, onions and peppers until softened.
Season with dried thyme leaves, garlic/sea salt and pepper while cooking.

Add margarine, stirring to be certain nothing is sticking to bottom of pan.

                             

A little steamy and blurry but you get the picture.  HAHAHA sorry about that!

Add spinach.

Cook until wilted.

Beat eggs and add a splash of heavy cream. 

Add to pan and stir around..you don't want all the spinach on one side.  ~smile~

Cook in a preheated oven for 20-25 minutes,  or until eggs are set at 350 degrees.  Turn pan around halfway through.

Sprinkle cheeses over frittata when it comes out of the oven.

Enjoy!  <3 and hugs!

Shared on:
Fit and Fabulous Fridays #28
Weekend Potluck at The Better Baker
EMM Church Supper#36