Savory Roasted Tomato & Manchego Clafoutis

This month's issue of Whole Living magazine has the most exquisitely delicious looking spread of healthy breakfast recipes - all of which are gluten-free and written by Aran Goyoaga, of Cannelle et Vanille. I have a feeling I will end up making every one of them at some point, but I started with this recipe, which had me instantly intrigued by the list of ingredients alone.
I am not very well-acquainted with French cooking, but I did know that a traditional Clafoutis {pronounced klafuti} was a cake-like dessert made with fresh cherries. This savory, and eggier version was new to me, but reminded me of one of my favorite egg based casseroles - a strata.

I also have a few cherry tomato plants that have managed to remain alive and producing fruit, even as we enter October {I didn't have quite enough for this recipe, but I supplemented with some store bought grape tomatoes I had hanging around}. I was eager to use them as the main ingredient in something special, and this was the requisite recipe.
Instead of making mine as one larger casserole, I loosely halved the recipe and divided it among a pair of 4-inch skillets. This produced two main-course sized portions, but could have easily been stretched to four if being served alongside other brunch fare.

Roasted Vegetable Frittata

If you are feeling like most people out there, after a huge Thanksgiving feast, you'll welcome some healthy meal ideas. I saw this recipe in Ina Garten's new cookbook & I've been dying to try it. I love the idea of using roasted vegetables in a frittata. It's something I have never seen before, yet so brilliant...gotta love Ina!
I've made frittatas & quiche with just about everything under the sun...yet, for some reason it never occurred to me to use roasted veggies!
I am a big vegetable fan & of all ways to prepare them, roasting is my favorite. I love that they get all caramelized...releasing their sugars & their flavor intensifies.
Hence, the reason I knew I would love this! I was so right. It's delicious! Even DH, who is not the hugest "baked egg" concoction fan, loved it.
I have adapted the original recipe quite a bit. As usual, I cut way back on Ina's recommended fat & salt quantities. It can easily be adapted to your taste, or what you have available on hand...any vegetable that is well suited for roasting would work.
This will be a go to recipe for me, when I am looking for something light & easy for weeknight dinners.

Skillet Eggs & Potatoes

When I was a child, my grandmother's fried potatoes were one of my most favorite things in the world. She cooked them in a cast iron skillet, with nothing else but some oil, until they were perfectly crisped. Then, she would fry an egg on top. Whenever I wasn't feeling well, this is what she would make me...the ultimate comfort food.
I recently made some for my Bozos. They are not potato fans...but, they do like french fries & these are so crispy, they don't taste like typical home fries, which sometimes have a mushy texture. They taste like french fries.
They loved them!! So, this has become one of our "Breakfast for Dinner" options. It's great too, because it's made with things that I usually always have in the house. So, when I am scrambling to come up with what to make for dinner...I now have this.
I purposely didn't add any fluff to this recipe. Mostly, because my grandmother didn't...but, also because I wanted it to be kid-friendly. However, if you'd like to add something, I'm sure it would be just as delicious. Adding some onions, garlic, or some hot peppers would be really yummy.

Penne Frittata

I saw this dish in the current issue of Martha Stewart Living & got right to it. I had everything I needed to make it in the house, plus, some basil in the garden. It's a heartier version of a simple frittata. The pasta also made it more kid-friendly.
It was a snap to whip up & I would imagine it would be delicious with anything creative you could throw in there.

Egg Salad

I was inspired to make some egg salad last week with some of our leftover Easter eggs. My MIL makes the best egg salad sandwich I've ever had & my recipe is an attempt at making something close to hers {I don't have her recipe}.
I have made many sandwiches over the past few years...for catering jobs, showers, etc. This sandwich is always a big hit. My kids also love egg salad & I try to make it often, for their lunch boxes. I use sweet curry powder in this, because it has no heat & is suitable for kids palates. But, any curry powder can be substituted.

Shallot & Goat Cheese Tart

This recipe is from my Barefoot in Paris cookbook. I have been wanting to make it for ages & finally did this weekend. I love quiche & this is a different spin on the classic, as it's lighter on the eggs & heavier on the cheese. While the ingredients themselves are not light...loads of cheese, cream & butter. It has a very light & airy texture. I made a few changes in the original recipe. I used a bit less cheese & changed up a few of the steps in making the pastry. I loved the final dish & will be keeping it in mind for our Easter brunch.

Ham & Asparagus Strata

I have several strata recipes dog-eared in various cooking mags. But, have never gotten around to making one. On Christmas, my stepmother served two different kinds for brunch & they were delicious! So, now, I am finally making one.
A strata is an Italian quiche. It doesn't have a crust, but instead the bread is cubed up in the casserole. I like it even more than quiche, because it is much lighter. As far as fillings, you can get creative with that. I left my fairly basic, as I wanted the Bozos to eat it.

Ham & Cheese Quiche

I have a lot of experience making quiche. It's what I make nearly every time I host, or cater a shower, or luncheon. This recipe is not from a cookbook, but something I have developed over time, with some help from my MIL...who happens to make an awesome quiche herself.
Nearly every quiche recipe is different. Some use less eggs & add in crème fraîche. Some use half cream & half whole milk. Personally, this is my favorite & comes out with a texture that is neither too firm, nor too gooey.
I am making it with very simple fillings today...as it's for the Bozo's dinner. But, you can get very creative. Some of my favorites are caramelized shallots & goat cheese, or sharp cheddar with spinach & sliced fresh tomatoes on top.
It's a great way to empty out the fridge on leftover night...anything goes. And these proportions will work for anything.
You should have a partially baked pie shell ready. It can be store bought, or made from scratch.
Preheat the oven to 350 degrees.

In a large mixing bowl, add 5 eggs.

To them add a pint of half & half,

a pinch of nutmeg,

a teaspoon of kosher salt,

and a 1/4 teaspoon of white pepper.

Then, whisk it all up.
This is your custard.

I don't measure anything as far as fillings. You can add anything you want, up to a little less than half way full. Here, I sprinkle in some jack cheese.
I would prefer swiss with the ham...but, again, Bozo's.

Take some good quality smoked ham, or cooked bacon, if you prefer.

Dice it up & sprinkle that in as well.

Then pour in your custard.

Before baking, I like to place my pie plate on a rimmed baking sheet. This just makes it easier to get in & out of the oven without breaking the crust.

Bake for about an hour & 15 minutes...or, until the filling is set & no longer jiggly.

Let it cool for about 10 minutes & serve.
It can also be served at room temperature.

Zucchini Blossom Frittata

My grandmother used to make these every summer. I don't think this is exactly how she did it, but it tastes damn delicious.

You will need some zucchini blossoms. I have heard that it is best to use the female flowers (the ones attached to a zucchini). But, I think either would work fine.

Next preheat the broiler, and finely chop 1/2 cup onion.

Heat 3 tablespoons of olive oil in a skillet. Add the onion & saute over medium heat for 4 minutes.
Add the zucchini blossoms,

& saute another minute, until they begin to wilt. Sprinkle with salt & pepper.

Next, place 7 large eggs in a mixing bowl,

add about a 1/4 cup of shredded parmesan cheese,

and a pinch of cayenne pepper.
Whisk together.

Pour the egg mixture into the skillet, and cook until the bottom looks set.

Then, place under broiler, and cook a few more minutes, or until the top looks firm.

Slide the frittata out of the pan, and onto a serving plate.

And serve.