Garden Vegetable Frittata

Have you ever made a frittata before?  If not, it's really something you should try.  It's a one skillet meal that can be eaten for breakfast, brunch, lunch or dinner.  You can't say that about alot of dishes.  It's great for a Sunday breakfast or those busy weeknights.  It is truly versatile....and delicious!

I saw this recipe being made by Kelsey Nixon on The Cooking Channel.  I immediately went to my computer and bookmarked it.  I have made it several times and it's just one of those "keeper" recipes.

Click here for a printable version of the recipe on The Cooking Channel site.

Garden Vegetable Frittata

Recipe by Kelsey Nixon

Ingredients

2 tablespoons olive oil, plus more for drizzling

5 small red potatoes, sliced thin

1 cup torn baby spinach

2-3 green onions, sliced

1 cup grape tomatoes, halved

1 clove garlic, crushed

8 eggs

1 tablespoon chopped fresh basil, plus more for garnish

1 - 2 cups shredded Asiago cheese (I've used Parmesan also)

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

1. Heat 1 tablespoon olive oil in a large skillet over medium heat.  Place potatoes in the skillet and saute for about 6-8 minutes, until tender but firm.  Remove potatoes from the skillet.  Add another tablespoon olive oil, and add the spinach, green onions, tomatoes, and garlic.  Saute for an additional 1-2 minutes or just until the spinach is wilted.  Season the vegetables with salt and pepper.  

2. In a medium bowl, beat together eggs, basil, cheese, salt, and pepper.  Pour into the skillet over the vegetables.  Reduce heat to medium-low and scramble the eggs for 1 minute.  Return the potatoes to the skillet.  Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges.  Drizzle olive oil around the edge of the pan to ensure easy removal.

3. Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center.  (Check earlier so your eggs do not get overcooked)  Serve straight out of the skillet, or flip onto a serving plate.  Garnish with shredded Asiago cheese and fresh basil, if desired.  Cut into wedges. 

Protein and vegetables all in one bite.  Add a side of fruit for a super healthy meal.

Enjoy!

Mom's Cooking Club Lesson:  You can easily change up the vegetables in this dish.  You can add mushrooms, asparagus, zucchini or yellow squash.  You can leave out the potatoes or one of the other vegetables.  Make it your own with your favorite vegetables and enjoy it all year round.

  

Ham and Swiss Egg Sandwiches......Let's Have Breakfast for Dinner!

Who loves Breakfast?  I do.  Who loves Breakfast for Dinner?  I do.  So, for this month's Cooking Light Virtual Club, I chose the theme of Breakfast foods for dinner.  There's just something fun about breakfast at dinnertime.  It can be savory, salty, sweet or a combination of all these flavors.  Breakfast foods are usually quick to prepare which makes it perfect for those busy nights.  

I love eating eggs, prepared anyway and anytime.  This ham and swiss egg sandwich appealed to me because I usually eat eggs in between toast or a biscuit.  Sometimes, I'll sneak some bacon or a sausage patty in my egg sandwiches.  This is a healthier version.  It was super good.  Easy over egg, sauteed ham slice and swiss cheese....yummy!

Click here for recipe on Myrecipes.com

Ham and Swiss Egg Sandwiches

Recipe by Cooking Light

Ingredients

         Cooking spray (or butter)

        4 ounces thinly sliced lower-sodium deli ham

        4 large eggs

        4 English muffins, split and toasted (I used Honey Wheat)

        4 (1-ounce) slices Emmentaler or Swiss cheese

Preparation

         1. Preheat broiler to high.

        2. Heat a nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add ham to pan; sauté 2 minutes or until lightly browned. Remove from pan. Recoat pan with cooking spray. Crack eggs into pan. Cover and cook for 4 minutes or until desired degree of doneness.  (I made my eggs over easy and I used butter in the pan instead of cooking spray) Remove from heat.

        3. Place 4 toasted muffin halves, cut sides up, on a baking sheet. Top each half with 1 cheese slice. Broil for 2 minutes or until cheese melts. Divide ham among cheese-topped muffin halves; top each with 1 egg and 1 muffin half.

        Note:  I put a small amount of butter on the toasted English Muffins.  Also, the cheese melted much quicker than 2 minutes so check your oven when you melt the cheese.

I hope you enjoy the rest of the breakfast menu from the other members of the Cooking Light Virtual Supper group.

Mary Ann from Meet Me in the Kitchen made a Fig-Swirl Coffeecake.

Val from More than Burnt Toast made Blueberry and Maple-Pecan Granola Parfaits.

Roz from La Bella Vita brought Hash Brown Casserole with Bacon, Onions and Cheese.

Sandi from Whistlestop Cafe Cooking brought a Grits Souffle.

Jerry from Jerry's Thoughts, Musings and Rants made Breakfast Cookies.

Enjoy!

Mom's Cooking Club Lesson: Take your favorite Breakfast dishes and have them for dinner every so often.  Your family will be all smiles when you announce, "It's Breakfast for Dinner night!"

Zucchini, Red Pepper and Feta Frittata

A delicious and easy egg dish that I made today for Sunday breakfast.  This frittata would be perfect for Easter breakfast or brunch, Mother's Day or even a light dinner.  Enjoy this frittata full of zucchini, red pepper, feta cheese (also has parmesan in it too!) anytime of year.  

Click here for printable recipe on Babble.com

Zucchini, Red Pepper and Feta Frittata

Recipe by The Naptime Chef on Babble.com

Ingredients

6 eggs

¼ cup freshly grated Parmesan cheese

4 tablespoons olive oil

¾ cup zucchini, roughly chopped

¾ cup red pepper, seeded and roughly chopped

salt and pepper

1/2 cup feta, crumbled

Directions

1. Turn on the broiler.

2. Add the eggs to a large mixing bowl and beat them with a fork until they are broken up. Then add half of the parmesan cheese and 2 tablespoons of the olive oil.

3. Heat the remaining olive oil (2 tablespoons) in an oven proof pan over medium heat. Add the zucchini and peppers and stir them until they are cooked through and wilted.

4. Pour the eggs into the pan with the cooked zucchini and peppers.  Add a few pinches of salt and pepper. Cook the eggs on the stove top for one more minute. Scatter the remaining parmesan cheese and the feta on top and place in oven.  Broil it for about 1 minute. Shake the pan to make sure the eggs are set. If not, broil for one minute more. Remove from the oven, cut in wedges and serve.

Enjoy!

Mom's Cooking Club Lesson:  A frittata starts on the stove top and then is finished in the oven.  Make sure to use an ovenproof skillet that can handle broil temperatures.  

The Kids Cook Monday with Oatmeal Pancakes

When I told my girls I was making Oatmeal Pancakes for this week's Kids Cook Monday dish, I got the look.  You know.  The "ewwww, yucky" look.  My daughters don't like cooked oatmeal.  Well, that doesn't stop me from making things they don't like.  I still do because I know how quickly their tastes can change.

These pancakes were a different change from my normal buttermilk pancakes that I make.  But they were a good change.  They were very good, hearty and filling.  Everyone really liked them except Mariah.  She's a textural eater and doesn't like oatmeal but she did eat 1/2 of one.  I give her credit for trying something new.  

I found this recipe on the blog, Smitten Kitchen.   

Oatmeal Pancakes

Slightly adapted from Smitten Kitchen

Ingredients

3/4 cup oat flour (you can buy oat flour but to save money I put 1 cup of old fashioned oats in my mini food processor and pulsed it until finely ground.  I then measured out 3/4 cup)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoon baking powder
3/4 teaspoon Kosher or coarse salt
3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
1 1/4 cups milk (I used 1% milk)
1 cup cooked oatmeal (I used Quaker Oats-Old Fashioned and followed instructions on package)
1 tablespoon honey
2 large eggs

Directions

Whisk the dry ingredients (oat flour, flour, sugar, baking powder and salt) together in a large bowl. In a smaller bowl, whisk the butter, milk, cooked oatmeal, honey and eggs until thoroughly combined. Gently fold the wet ingredients into the dry ingredients.

Heat a 10-inch cast-iron pan or griddle over medium heat.  Melt about 1 tablespoon butter in the pan. Scoop about 1/4-cup of batter onto the pan, 2 or 3 at a time. Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden-brown, about 5 minutes total. Melt a small amount of butter in pan between batches.  Continue making pancakes with the remaining batter.  Serve and enjoy with your favorite syrup!

"The Kids Cook Monday is an initiative of the Monday Campaigns, a nonprofit organization that seeks to make Monday the day to start and sustain healthy behaviors."  Check out their website for a downloadable toolkit that will help you and your family cook and eat together every Monday.  It can be Breakfast, Lunch or Dinner. Enjoy your time cooking together and eating together. 



Marissa helped me in the kitchen today.  

Making these pancakes in my cast iron skillet really gave them crispy edges which was delicious.

Enjoy!

Mom's Cooking Club Lesson:  Oatmeal has many health benefits and doesn't have to be just in a bowl for breakfast.  Have a breakfast night for dinner and try these better for you pancakes.  Add some fruit on the side for even more health benefits.    

Blueberry Banana Bread

Before I talk about this amazingly delicious banana bread, I want to announce the winner of the What's New and Delicious from Kraft giveaway.  Congratulations to Cheryl from The Lucky Ladybug (comment # 14 picked by Random.org).  I will contact you through email.  Thanks for everyone that entered!

Now, on to the featured recipe.  I had some overripe bananas in a bowl and I had some blueberries in the fridge that I needed to use up before leaving for a family trip.  Put the two together and you have the most wonderful Blueberry Banana Bread.  I made my most used banana bread recipe from the Better Homes and Garden, New Cook Book (Pink Plaid Edition) and added blueberries to the batter.  A simple addition that turns this banana bread into my new favorite summer breakfast treat.

I took this loaf to my sister, Maxine's house, during a family visit this past week.  A great way to try something out is on family.  Everyone loved it and my mother, who was also visiting, couldn't stop eating it.  

Blueberry Banana Bread

Recipe slightly adapted from Better Homes and Gardens, New Cook Book 

(printable recipe)

Ingredients

2 cups all-purpose flour

1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon ( I used slightly heaping 1/4 tsp.)
1/8 teaspoon ground nutmeg  ( I used slightly heaping 1/8 tsp.)
2 eggs, beaten
1-1/2 cups mashed banana (5 medium)
1 cup sugar
1/2 cup cooking oil or melted butter or margarine  ( I used canola oil)
1 cup blueberries  ( I used a heaping cup full)
1/4 cup chopped walnuts (optional)
1 recipe Streusel-Nut Topping (optional)

Note: I did not use the walnuts or streusel-nut topping in this recipe

Directions

1. Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides (or use cooking spray) of one 9x5x3-inch or two 7-1/2x3-1/2x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in center of flour mixture; set aside.

2. In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).  Fold in blueberries gently.  You can add nuts to the batter at this point if using.  Spoon batter into prepared pan(s). If desired, sprinkle Streusel Topping over batter.

3. Bake for 55 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 7-1/2x3-1/2x2-inch pans or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.  (Or if you can't wait like me, just slice yourself a nice big piece!)

4. Makes 1 loaf (16 slices)

5. Streusel-Nut Topping: In a small bowl combine 1/4 cup packed brown sugar and 3 tablespoons all-purpose flour. Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in 1/3 cup chopped walnuts.  

Enjoy!

Mom's  Cooking Club Lesson:  This is peak blueberry season.  Blueberries are more affordable at this time of year. (my grocery store has been selling them for $1.50 a pint)  Blueberries are so versatile, delicious and good for you.  Just think of all the things you can use them in.....blueberry pancakes/waffles, quick breads, muffins, cobblers, smoothies,  in your cereal, oatmeal and yogurt.  Have you tried blueberries in your salad?  You must try this.  And of course there is the simplest way to enjoy them.....eating them right out of the container!   

Mushroom Frittata for a Cooking Light Mother's Day Brunch

The Cooking Light Virtual Supper Club wanted to celebrate Mother's Day this month by coming up with a wonderful brunch menu.  A perfect way to celebrate the mom(s) in your life.  The Cooking Light Virtual Supper Club started last July when 5 bloggers from different parts of the U.S and Canada come together "virtually" every month to share a menu theme and recipes from Cooking Light's magazine, cookbooks and website. 

This month there will be some changes as we say goodbye to 2 members.  Aggie from Aggie's Kitchen and Helene from La Cuisine d'Helene.  Both of these busy moms have other commitments and family obligations right now.  Both Aggie and Helene will always be honorary members and can come back and join us any time.  

However, we would like to welcome 2 new moms to the Cooking Light Virtual Supper Club.  Say a big hello to Patsy from Family, Friends & Food and Sandi from Whistlestop Cafe Cooking.  Patsy lives in New Jersey and Sandi lives in Alabama.  Both of these ladies enjoy Cooking Light recipes as much as we do.  We're very happy to have them join us. 

Now, on to the Mother's Day Brunch Menu:

Patsy from Family, Friends and Food made Triple Fruit Scones

Jamie from Mom's Cooking Club made a Mushroom Frittata

Shelby from The Lives and Loves of Grumpy's Honeybunch made Waffles with Two Berry Syrup

Val from More Than Burnt Toast made a Sweet Potato and Canadian Bacon Hash

Sandi from Whistlestop Cafe Cooking made Grits Casserole with Pesto Butter

I made the Mushroom Frittata in my cast iron skillet and it was delicious.  If you like mushrooms this is the dish for you.  It can be for breakfast, brunch, lunch or even a light dinner.  The recipe calls for an exotic mushroom blend but I used half white mushrooms and half baby portabella mushrooms.       

Make sure you click on the links above to read all about the other members individual dishes.

Click here for the Mushroom Frittata recipe on Myrecipes.com

Enjoy!

Mom's Cooking Club Lesson:  I want to wish all my friends and family a very Happy Mother's Day.  And I'm sending a huge Mother's Day wish to my own mom.  I love you mom and wish we weren't so far apart so we could have a brunch celebration together.  Happy Mother's Day everyone! 

Blueberry-Almond Granola featuring Beveri Flaxseed

One of my goals for 2010 was to try new ingredients that I have never had or cooked with before.  Flaxseed is one of those ingredients.  So, when I was contacted by Deirdre from beveri to sample their flaxseed products, I was excited for the opportunity.  The company is also offering my readers a sample of their beveri Organic Golden Flaxseed Fine Milled variety.  See the widget on my left sidebar to request your sample.

Here is a very good article on the WebMD website about the benefits of flaxseed. 

For my first recipe using flaxseed, I chose to make a Blueberry-Almond granola.  I added 1 tablespoon of the Golden Flaxseed Fine Milled with Blueberries to the oats and almond mixture before baking in the oven.  I am hooked on granola baked from scratch.  It was so easy and it tasted so good.  I put the granola in my vanilla yogurt, my husband added it to his cereal and one of my daughters liked taking it to school for lunch and a snack.  It made it even more special knowing that we were getting the added benefit of flaxseed.

I found the granola recipe in the Eveyday Food magazine.  Click here for a printable version of the recipe.  Remember to add 1-2 tablespoons of flaxseed to the granola before baking.  You can also change it up by adding different dried fruits like dried cranberries, cherries or raisins.      

beveri Flaxseed comes in a variety of combinations such as: 

Organic Golden Flaxseed Whole

 Organic Golden Flaxseed Fine Milled

 Golden Flaxseed Fine Milled with Cranberries  

Golden Flaxseed Fine Milled with Blueberries

Golden Flaxseed Fine Milled with Mixed Berries 

Photo courtesy of beveri Flaxseed website:
http://www.beverinutrition.com/

Here are some great tips on the beveri website for easy ways to add Flaxseed to your food and daily life.

Store your beveri Organic Golden Flaxseed next to the granola, cereal, or oatmeal in your cupboard to remind you to sprinkle a tablespoon (or 2 tbsp if you prefer to get an efficacious dose in one serving) on it in the mornings.

You can use beveri Organic Golden Flaxseed to replace eggs in recipes. Combine 1 tbsp of beveri Organic Golden Fine Milled Flaxseed with 3 tbsp of water to replace 1 egg in a recipe. 

Stir 1 tbsp of beveri Organic Golden Fine Milled Flaxseed into a yogurt for a tasty, filling mid-afternoon snack.

Mix 2 tbsp of beveri Organic Golden Flaxseed into low fat cottage cheese and spread on crackers for quick filling lunchtime snack.

Make salads more interesting (and filling) by sprinkling a mixture of 1 tbsp of beveri Organic Golden Fine Milled Flaxseed and 1 tbsp of beveri Organic Whole Golden Flaxseed on top, to give a geat “nutty” flavor.

Kids love cookies! Add 2 tbsp of beveri Organic Golden Fine Milled Flaxseed to the cookie dough and sprinkle some beveri Organic Golden Whole Flaxseed on top of cookies before baking to add some extra crunch!

Disclosure:  I was sent a bag of each flaxseed listed above courtesy of beveri Flaxseed.  They are also offering a free sample of their Organic Golden Flaxseed Fine Milled to my readers. (see widget on left hand sidebar) 

Homemade granola - Crunchy & Toasted

Once slightly cooled, mix in dried blueberries

Store in plastic container.  Ready to munch on any time of day.

Enjoy!

Mom's Cooking Club Lesson:  I will be sharing other recipes in the near future using beveri Flaxseed as I continue to add flaxseed to our diets.  Thank you very much beveri!     

Pecan Waffles

Here's a wonderful waffle recipe that is quick to prepare. The waffles turn out light and fluffy. The recipe is for plain waffles but my husband and I love to add pecans. I add them on the top of the batter after it's poured into the waffle maker. I have a Belgian waffle maker but any waffle maker will be fine.

Click here for Waffle recipe on Allrecipes.com

I chopped up some pecans and sprinkled them on the batter before closing the waffle maker lid. If you've never tried pecans in your waffles, you need to. It is so YUMMY!

Enjoy!

Mom's Cooking Club Lesson: Try these other add-ins to your waffle batter: blueberries, bananas, chocolate chips and how about some crumbled cooked bacon. Oh....bacon waffles! That might be on this weekend's breakfast table.

My First Cookbook Giveaway!!!

Welcome to my first giveaway! I was fortunate to be contacted by cookbook author, Nava Atlas, who is doing a blog tour to celebrate the 5th anniversary of her cookbook, The Vegetarian Family Cookbook.

Now, one glance at my blog and you'll know I'm not a vegetarian. But I do try to make a variety of balanced meals for my family. I have a large cookbook collection but this is my first all Vegetarian one. It has ten chapters such as Easy Breakfast Treats, Soothing Soups and Savory Stews, Salads and Such & Vegetable, Grain and Bean Main Dishes, just to name a few. It is a wonderful resource book as well. The author, Nava, talks about organic food, reasons to eat vegetarian and gives great choices and tips throughout the book.

I believe making small changes and better choices in the food we eat can make a big difference to your health and overall well being. Thank you, Nava, for providing your cookbook to me and one of my readers.

Banana Pecan Yogurt Pancakes

Enjoy!

These yogurt pancakes are one of the many recipes found in The Vegetarian Family Cookbook. It is the first time I used whole wheat flour. I used half whole wheat and half regular flour. I didn't tell my family about the whole wheat flour. They ate up the pancakes and we all liked them. My husband and I really liked the banana pecan version. My daughters ate them plain. We had some fruit on the side and I felt really good about this Sunday breakfast.

Banana-Nut Yogurt Pancakes
Recipe by The Vegetarian Family Cookbook by Nava Atlas

4 to 6 servings

2 cups whole wheat pastry flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground flaxseeds, optional
1 1/2 cups low-fat yogurt or soy yogurt
1 1/4 to 1 1/2 cups low-fat milk or rice milk
2 tablespoons nonhydrogenated margarine (such as Smart Balance)
1 medium banana, sliced thin
1/4 to 1/2 cup finely chopped walnuts or pecans
pinch of ground nutmeg
Pure maple syrup

Combine the flour, baking powder, baking soda and flaxseeds (if using) in a mixing bowl. Make a well in the center and pour in the yogurt and milk. Stir with a whisk until the batter is just smooth; it should have an easy to pour consistency, but not too thin. Add more milk as needed. Don't overbeat.

Heat a nonstick griddle or a large nonstick skillet that has been lightly coated with some of the margarine. Ladle on the batter to form 3 to 4 inch pancakes. Cook on both sides over medium heat until golden brown. Serve hot with maple syrup.

Now, on to the giveaway details. In order to win The Vegetarian Family Cookbook, you must leave a comment answering this question:

What is your favorite breakfast food? (it doesn't have to be vegetarian) You must answer the question to be eligible. I want to see what other people like for breakfast. Also, to earn a second chance to win, go to the blog Aggie's Kitchen. Aggie is doing the same cookbook giveaway. So, bump up your odds and visit Aggie's Kitchen. You have until Tuesday night, Sept. 29th, at midnight to enter. I will announce the winner Wednesday morning by using Random.org.

Also, anyone can enter. You don't have to have a food blog to enter. So, family, friends, strangers and of course food bloggers can enter.

Mom's Cooking Club Lesson: Was it wrong that I didn't tell my family about adding the whole wheat flour to these pancakes? I really don't think so. Sometimes you have to be the "deceptive" cook (my husband prefers to use the word "creative") to get them to try new things. The more I expose them to healthier food choices, the more they will like them. Well, that's my hope anyway.

Banana Crumb Muffins

When I have overripe bananas, which is a regular occurrence, I usually make my go-to banana bread . I had some overripe bananas that I needed to use and I wanted to do something different. I started looking through my recipe folder and found this banana muffin recipe that I had printed out from allrecipes.com in 2007. Oh, well. Better late than never, right? The sweetness of the brown sugar/cinnamon topping with the moist banana muffin was really good. We've been enjoying them every morning for breakfast (and snack and dessert).

Click here for Banana Crumb Muffin recipe

Enjoy!

Mom's Cooking Club Lesson: I use an ice cream scoop to place my batter into the muffin cups. It's the perfect size, quick and much easier than using a spoon.

Blueberry Muffins

Blueberries, Blueberries, Blueberries! My husband's brother has a vacation home in South Carolina. We just came back from a week long vacation there. What a wonderful time we had! I made these muffins for the "family crew" one morning. They are so light and moist. I know there are plenty of really good blueberry muffin recipes out there. This one was quick to put together and there's nothing better (in my opinion) then freshly baked muffins. Give this one a try. I know you'll like it.

This recipe came from the cookbook Tate's Bake Shop Cookbook. I've featured a few recipes from this cookbook and everything I have made is really, really good. One note: the recipe calls for salted butter, I used unsalted. Click here for the Blueberry Muffin recipe. (you can view recipe by searching inside book. It's on page 7)

Enjoy!

Mom's Cooking Club Lesson: Skip the store bought muffins and make your own. They taste better and they don't take long to make. In addition you know exactly the ingredients that go into making them. Just natural, everyday ingredients. Now, that's the way to enjoy a muffin!

Sunday Breakfast - Baked Gruyere and Sausage Omelet

Sunday is the day I make a "big" breakfast for the family. The rest of the week, everyone usually fends for themselves. On Sundays though, I usually prepare a big spread. Nothing fancy but definitely more than just cereal. I was watching Food Network (which is frequently) and saw Giada De Laurentiis make this dish. I immediately went to my computer to print out the recipe. Oh, what's another printed recipe, right? It can join all the other hundreds of recipes I have printed out. (you can't have too many recipes) Well, I am so glad I made this baked omelet. It was absolutely delicious. Family verdict: Husband & I loved it. Marissa liked it but picked out the red peppers. Mariah didn't eat it. (she's the picky eater) Try this one Sunday morning. You'll be glad you did.

Baked Gruyere and Sausage Omelet

Recipe by Giada De Laurentiis

Ingredients

Butter, for greasing baking dish
2 tablespoons olive oil
1 small onion, diced
1/2 pound mild turkey sausage, casings removed (I used Jennie-O turkey breakfast sausage links)
8 large eggs
1/3 cup whole milk (I used 1% since that's the type of milk I buy)
1 teaspoon kosher salt
Freshly ground black pepper
1 red bell pepper, diced
1 1/2 cups (4 ounces) grated Gruyere cheese (found in the specialty cheese section)
1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley

Directions

Preheat the oven to 425 degrees F. Lightly butter an 8 by 8-inch baking dish.
Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool.

In a large bowl, whisk together the eggs, milk, salt and pepper, to taste, until smooth, about 20 seconds. Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown.

Cut the baked omelet into wedges and sprinkle with remaining parsley before serving.

Sunday Breakfast ready in about 30 minutes

It's going to be a good day!

Serve it with a fruit salad to start your day off right

Mom's Cooking Club Lesson: The middle of my omelet was not set after 25 minutes. I cooked it an extra 5 minutes or so until the middle was firm. So, check your omelet after the recommended time but if it's still loose, cook for a few minutes more until set.