What Have You Been Up To?

As usual, it’s been a minute since I could find the time to post.  😛  But hopefully this means that I’m starting the new year off right – getting a post in before January  is over.  Yay!  Also as usual, I’ve been super busy with life but still cooking and trying out recipes.

For today, let’s talk about egg dishes.  I’ve got a couple that worked and a couple that didn’t quite measure up.  First up were these baked egg baguettes that I really wanted to love, but they were too much work, and a bit hard to eat.

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There was also a BLT Frittata that just wasn’t balanced quite right, and that I apparently didn’t get a picture of.  😦

But there were wins too, starting with this next casserole.  It was so easy to put together, but it had lots of flavor and was surprisingly filling.  If you’re a cottage cheese hater (like I am), don’t worry, it’s completely undetectable.

Cheddar and Chile Egg Casserole (from the March 2007 issue of Everyday with Rachael Ray)

3 tbsp. melted butter

5 beaten eggs

1 c. cottage cheese

1/2 c. shredded cheddar

1 4 oz. can diced green chiles

1/4 c. flour

1/2 tsp. baking powder

1/2 tsp. salt

1. Preheat the oven to 350 degrees.  Brush and 8 inch square pan with 1 tbsp. of the butter and set aside.
2. In a medium bowl, whisk together the remaining ingredients.  Pour into the prepared dish and bake until set, about 35 minutes.

There was also another frittata that we’re keeping because, well… cheese and bacon!  This is another easy dish that lends itself to changing up the cheese and playing with other add-ins.  (For example, I wasn’t able to get basil at the store, but I swirled in some jarred pesto which was delicious.)

Easy Cheesy Frittata (from Kraft)

4 eggs

4 egg whites

2 tbsp. water

1/2 c. chopped, seeded tomatoes

1 c. shredded mozzarella

2 slices crispy, crumbled bacon

1/4 c. chopped basil leaves

1. Preheat the oven to 350 degrees.  In a medium bowl, beat together the eggs, egg whites, and water until well blended.
2. Stir in the tomatoes, 1/2 cup of the cheese, the bacon, and the basil.  Pour into a greased 9 inch pie plate.
3. Bake for 25 minutes or until puffed and golden brown.  Sprinkle with the remaining 1/2 cup cheese.  Bake an additional 5 minutes or until the cheese on top melts.

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That’s all for me tonight, but as always, I’m hopeful to be more consistent with posts this year.  I guess we’ll see.  Hope you have a great night!