Just Got Home Frittata - or Kitchen Sink Frittata

Hello,
  We just got home from Philly yesterday and had very little food in the house, so for lunch I made a frittata from what was leftover in the fridge and some spinach. 

6 eggs (I did 3 eggs and half a container of egg whites b/c that's all I had)
salt and pepper to taste
1/2 red onion
Olive oil or butter
2 Medium red potatoes (chopped into small pieces)
1 cup spinach
shredded cheese (I had Motzerella) - to sprinkle on top

- you could add whatever you have to this - leftover sausage, bacon or ground beef, any veggies, most recipes I have for this include lots of veggies, you could substitute garlic or shallots for onions, any cheese on hand, or you could go cheese-free too.

1. Whisk the eggs and add salt and pepper
2. Using a cast iron skillet or all metal skillet (you have to put it under the broiler, so a plastic handle won't work), saute the onion and potatoes in olive oil or butter over medium heat.
3.  Once the potatoes are almost done add the egg mixture and spinach stirring to combine in the pan. 
4.  Then let the mixture cook on the stove until the eggs have set up. Sprinkle with cheese and place under the broiler until top is lightly browned.  Allow to cool for 5 minutes, then cut and scoop out of the pan onto your plate!

Note: I immediately scooped the frittata out of the pan and it stuck somewhat.  When I went back 10 minutes later to put the leftovers away, the bottom came cleanly off the pan - so I recommended letting it cool so there is less cleanup. 

Enjoy!

Claire

Steve's Pancakes

1 ¼ c. milk

1 egg

3 T melted butter

a dash of vanilla

1 ½ c. flour

3 ½ t. baking powder

1 t. salt

1 T. white sugar

Combine wet ingredients, set aside. Sift together dry ingredients, make a well in center. Pour in wet ingredients. Mix until the flour is wet but do not over mix. Pour batter onto skillet preheated to 325 degrees. Flip when pancakes begin to bubble

Steve McDaniel's recipe

French Toast Casserole

1 long French bread loaf or Challah bread (available on Fridays at some
stores)
8 eggs
3 cups of milk
4 tablespoons sugar ( we omit this)
1 tablespoon vanilla
2 tablespoons butter
Optional: 1 teaspoon cinnamon, cardamom, and/or nutmeg, sprinkled in the liquid or on the top layer when the casserole is assembled .

Slice the bread into 1-inch thick slices. Layer bread into a buttered 9 X 13 inch casserole. Combine the other ingredients, except for the butter. Pour over the bread. Dot the top of the casserole with the butter. (This can be prepared up to two days ahead.) Put in a cold oven. Bake uncovered at
350 degrees for 45 to 50 minutes. Serves 8.

Julie DeMotte's recipe with thanks to Doug Beattie

White Gravy

2 Tablespoons butter (or canola oil)
1 ½ - 2 tablespoonns plain white flour
Blend flour with 1 cup milk and
¼ teaspoon salt
1/8 teaspoon black pepper

Heat butter or canola in fry pan. Pour in blended milk, salt, pepper, flour.
Bring to a boil, stirring constantly. Remove from heat when mixture is smooth, no lumps.(It is usually enough to just bring it to a boil.) The southern way is to use bacon grease (not healthy, but tasty). You may substitute part stock for some of the milk. You may also use cream.

Sally Glover's recipe

Mama Hatcher's Riz Biscuits

Mama Hatcher's Riz Biscuits

4 cups flour

2 teaspoons baking powder

1 teaspoon salt

2 tablespoons sugar

¾ cup shortening

½ cup sweet milk

¾ cup butter milk

1 cake yeast

2 tablesoons warm water

Mix yeast in water. Add shortening. Mix dry ingredients and sift to mix. Mix like biscuits. Roll and cut out. Place one on top of another with butter between. Pinch edges together. Let rise and bake.

Lola Hatcher

Irish Potato Bread

Irish Potato Bread
Put any amount of cooked, leftover mashed potatoes made with real Idaho potatoes, milk and butter. Add handfuls of flour and knead until you get the consistency of pie dough. Roll out a handful on floured board until ¼ inch thick and about 9 inches in diameter. Cut into quarters. Repeat until all the potato mixture is used.
On hot flat griddle or pan, bake pieces on top of stove until small brown spots appear on the bottom of the potato bread. Turn over and do the same to the other side. Cool, then refrigerate overnight or freeze. (Then defrost when needed).
To eat, fry in margarine, butter, or bacon fat. Serve for breakfast with eggs, etc.
Susan Kennedy McGloughlin as preserved by Marilyn Lee McGloughlin Berger
*Aunt Marilyn's annual Potato Bread Breakfast is a very important tradition in tthe McGloughlin Family. It is one of the few times in the year that we are all together. In addition to potato bread, lovingly made by Aunt Marilyn, this breakfast feast features eggs -any way you like them, bacon, scrapple, sausage, doughnuts, danish, fresh fruit, juice and coffee. After consuming this, we stagger to the living room and exchange gifts.

Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar

Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar
(Makes 6 large or 12 small muffins, recipe adapted fromCottage Cheese Muffins at 101 Cookbooks, original recipe byRose Elliot. You can see step-by-step photos of making cottage cheese and egg muffins if you'd like.)

Ingredients:
2/3 cup cottage cheese (I used low-fat cottage cheese)
1/4 cup grated parmesan
1/4 cup white whole wheat flour
2/3 cup almond meal (I used Bob's Red Mill almond meal)
1 tsp. baking powder
1/4 tsp. salt
4 eggs, beaten
3 T water
1/4 cup finely diced ham (could use turkey ham)
1/2 cup sharp cheddar (I used low-fat sharp cheddar)
2 T sliced green onions

Instructions:
Preheat oven to 400 F.

In mixing bowl, combine cottage cheese, parmesan, white whole wheat flour, almond meal, baking powder, salt, eggs, and water. Mix until well combined, then gently stir in ham, sharp cheddar, and green onions.

Spray silicone muffin cups with non-stick spray or olive oil, or use foil muffin cups. (I would spray those too.) Divide batter between six muffin cups. Bake muffins 25-30 minutes or until lightly browned on top and set. (If you're going to be microwaving, I would bake about 25 minutes, for eating immediately I would use closer to 30 minutes.)

Muffins can be refrigerated and reheated in microwave. Be careful not to microwave too long or they will get tough. (Still have not tried freezing them, I eat them too fast!)