easy spinach garlic frittata

January 10, 2016 radish*rose 0 comment

A confession: The art of frittata-making eluded me for a very long time. This spinach garlic frittata is a hard-won victory for me. Every recipe I tried went like this: In an oven-proof skillet, sauté the fillings on the stovetop, pour in beaten eggs, continue to cook on the stovetop until almost done, then broil until puffed and brown. Sounds easy, right? Except… mine never worked. Ever! It would always burn either top or bottom, possibly both, and it would stick to the pan, requiring a long soak to clean up. Sigh. I had almost given it up for lost, until I came across this easy frittata recipe for kids, using a simple baking method. I thought to myself: Surely I can make this if kids can make this. Right?! Right! Guess what – this method totally works. No burning, no sticking to the pan. Hurrah! The great thing about frittatas is that you can use any veggies you have on hand, so feel to modify to your needs. Go ahead, use that asparagus, kale, or whatever you have. And if you have leftover frittata, it is delicious in a sandwich the next day. Continue reading

mini crustless spinach feta quiches

March 8, 2015 radish*rose 4 Comments

These easy mini crustless quiches work very well for a weekday breakfast (make ahead on Sunday, then grab and go) or lazy weekend brunch (with bloody Marys or mimosas, am I right?). But it also works for dinner. You could make the 9-inch pie version, then serve a wedge with a simple green salad on the side, a glass of crisp white wine, and a happy sigh. To make the mini version, you use something you probably already have: a muffin tin. That’s right. Mini or regular. Your choice! The recipe magically makes exactly 12 mini-quiches or one 9-inch pie. Continue reading

puffy cloud eggs

October 10, 2014 radish*rose 0 comment

Fluffy, meringue-like egg whites with with a rich, gooey egg yolk in the center, on top of cheese toast. This might be the cutest egg dish ever. It is also very easy! If you can whip egg whites, you can master these cute and delicious puffy cloud eggs. Continue reading

baked eggs with pesto and parmesan

September 14, 2014 radish*rose 0 comment

Want to impress your friends (or just yourself) with a fun and glamorous brunch dish, such as a perfectly cooked egg nestled in a little cup with a hint of basil, garlic, and parmesan? Secretly, it’s super duper easy. Presentation is easy since hello, ramekins! Those are little dishes that can go in the oven – you’ll need one per egg. Don’t worry, ramekins aren’t a one-use wonder – you can use them for all sorts of things since they can double as a small container for pretty much anything. Also, I had never made anything in a water bath before – and I’m here to testify it’s a lot easier than it seems. It’s a method used to make custards and puddings as well – it protects the little guys from dry heat that might be too harsh for their delicate and small contents – and it was perfectly easy. Continue reading