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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Salsa: 1 green pepper, chopped into chunky pieces 2 red peppers, chopped into chunky pieces 1 small Vidalia onion, sliced 1/2 cup olive oil 2 bay leaves (fresh best) 4 cloves of garlic chopped 1 tomato, chopped in medium-sized chunks 1-2 tbsp. red wine vinegar 1/2 tsp. stevia Tabasco to taste 1 tbsp. ketchup 1 cup minced parsley 1 tbsp. basil (optional) Salt and pepper to taste Sauté onion in 1/4 cup olive oil, add peppers, bay leaves, garlic, salt and pepper. When everything becomes limp, add tomato, vinegar, stevia, ketchup and Tabasco. (“I love a lot of Tabasco”...Marlena). Sauté a bit longer (about 5 minutes) then remove from heat. Remove bay leaves. At this point the salsa can be chilled or used immediately to make the frittata. Frittata: Beat 2 eggs per person; add 2 tbsp. sour cream, 1 to 2 tbsp. grated Jarlsburg cheese. You can also add minced fresh basil, parsley if desired. Instructions: Pour into oven-proof skillet coated with remaining 1/4 cup olive oil, and place on low burner to brown just a bit. Top with some salsa and bake in a 350º oven on middle shelf. The Frittata is done when the center is firm (approximately 15 minutes depending on the amount of eggs used). Cut into wedges and top with a dollop of sour cream and minced fresh basil if desired. |
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