Egg, Spinach & Parm Flatbread

Who's ready for brunch? Me when I made these this past weekend! And hopefully you after reading how super easy and yummy these are. I guarantee they are eggactly what you're looking for...eggstra tasty...eggstraordinarily delicious? Okay that's all I've got.

Puns aside, I kind of get stuck in a rut sometimes with breakfast. I end up eating the same thing pretty much all week long, especially since I've started doing meal prep more. It gets a little boring, so on the weekends, when everything is a bit more leisurely and relaxed, I like to switch it up a bit and try something new (unless my husband is cooking, then I like to sit and do nothing).

This past weekend I decided to try a spin off of the ole egg sandwich classic. I used flatbread instead of English muffins, added spinach (because for some reason we have a Costco sized bag of spinach for just two people??), and topped it off with some freshly grated Parmesan cheese. Yum! The buttery, toasted flatbread combined with the egg and Parmesan was perfect; plus, it actually ended up being easy enough for a weekday rotation! I'll definitely be making this again soon - perhaps with sauteed mushrooms or grape tomatoes next time! Give it a try and let me know what you think in the comments below :)

Heirloom Tomato and Mushroom Frittata

What can I say about frittatas? Actually, I could probably say quite a bit, but any anecdotal quips I might have regarding my love for them would invariably boil down to three main characteristics: they're delicious, easy, and versatile. Here are some more words of affirmtion in case you don't believe me:

Delicious - that one doesn't take a whole lot of explaining. If you've ever had a frittata, most likely you're on board with this statement. 

Easy - I guess this could be debatable depending on what you would consider easy. I usually consider things to be easy if there aren't too many ingredients, steps, or time involved. This particular recipe meets at least two of those three requirements, so I think we're good there as well. 

Versatile - that's a no-brainer. You can pretty much throw any suitable ingredients you have in your fridge into this thing and it will turn out great; it's kind of like soup that way. Also anything that can be prepared for breakfast, lunch, and dinner is a winner in my book. The only other food I can think of that has a similar versatility is cold pizza - I once ate leftover pizza for breakfast, lunch, and dinner the next day. I'm not necessarily proud of this achievement, but it was delicious nonetheless.

Now that we're on the same page, let's take a closer look.

Vegetarian Cornbread Stuffing

Okay, it’s official – I have a serious problem with procrastination! I thought I learned my lesson after all of October went by and not a single thing pumpkiny, chocolaty, spooky, or even the slightest bit orange came out of my kitchen! I swore to myself, November will be different, Thanksgiving will not go unnoticed! Well, here we are on the eve of the big day, and I have only one recipe to share. I guess that’s why I’m the scattered cook and not the perfectly organized and on top of things cook,

Moving on! I’ve been rather anxious about Thanksgiving this year, since it’s my first year braving the turkey carcass filled day as a vegetarian. It may be a delicious, melt in your mouth turkey carcass, but carcass all the same! And don’t get me started on the gravy…I love gravy.

Okay, so maybe I'm throwing myself a little pity party here, but I really can’t feel too sorry for myself. Although there will be a turkey on the table (since I'm not the one cooking), all the other dishes will be completely veg friendly. This is due to the fact that my amazing mom, who will be cooking this Thanksgiving meal for the most part, is wonderfully supportive and has offered to adapt her classics for me (no one messes with the bird, though). She’s even making vegetarian gravy!  Have I mentioned that my mom is an incredible cook???!!!! (yes, it warrants 3 question marks and 4 exclamation points)

That brings me to this lovely recipe (I nearly got off topic, there!), which is a vegetarian version of my mother’s famous cornbread stuffing. Feel free to gorge yourself until you feel like a stuffed turkey :)

Strawberry Hootenanny

A few days ago, whilst perusing Pinterest, I came across an interesting breakfast recipe called “hootenanny,” aka oven pancakes. First of all, the recipe looked easy as pie – 1 cup milk, 1 cup flour, 6 eggs, 1/4 tsp salt: blend and bake (how simple is that?). Secondly, it looked delectable with the way it bubbled up and browned around the edges; I could almost taste it! And lastly, but certainly not leastly, it’s called hootenanny…hootenanny!! How could I not give it a try? 

Of course, I couldn’t leave well enough alone, so I added yummy strawberries on top before baking, which made a very delicious addition (plus, look how pretty!). I might make a couple more changes next time, but overall I liked how the recipe turned out. Very yummy!

Veggie Quiche with Herbed Crust

This was my first attempt at making quiche, and I have to say that I felt a little 50’s-housewife-esk with the presentation and paprika on top, ha ha, especially since I don’t actually have a quiche pan and had to use a pie plate instead. I think it's the paprika more than anything that makes me feel that way; it's very reminiscent of my grandmother, who was an amazing cook, by the way!

Although perhaps a little dated in design, I was pleased with how the quiche turned out. I added asparagus, zucchini, mushrooms, onion, and garlic for the filling, along with mozzarella cheese, eggs and cream; fresh tarragon was used to season throughout, which has a very interesting taste that somehow blends wonderfully with the eggs, cream, and paprika; and the finished product was very tasty!