French-Style Oven Frittata: Tomato & Camembert  

I’ve always been a fan of breakfast for any meal, especially when it involved fresh organic eggs and delicious French cheeses. Frittatas can be easily influenced by any spice blend and go well with basically any type of vegetable. Eggs have densely packed protein and vital nutrients…  more than a great choice for any meal!

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Tomato & Camembert Frittata 

Serves: 2 (with leftovers)

Ingredients:

  • 6 eggs
  • 1/4 cup chopped parsley
  • 1/4 cup chopped dill
  • 1/2 cup chopped tomatoes
  • 1/4 cup thinly sliced scallions
  • Fresh pepper & pinch of salt
  • 4 oz soft cheese (Camembert, Brie, goat cheese etc)

Directions:

1. Turn on oven broiler.

2. Crack six eggs in a large mixing bowl.  Add in parsley, dill, tomatoes, scallions, pepper & salt.  Whisk briskly until eggs are broken up and ingredients are combined.

3. Lightly butter an oven-proof skillet and pour egg mixture into the pan. Top with sliced soft cheese.

4. Place in oven and bake for approximately 7-9 minutes. Every oven is different so be sure to monitor that it is not burning.   The top should be lightly toasted and the inside soft like scrambled eggs.  Serve with sides of your choice!

* You may also cook this on your stove top on low medium-heat, covered, for the the same amount of time! 🙂
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Braised Tomato and Japanese Eggplant Sauce

This sauce is absolutely delicious and one of those meals requiring minimal effort and pans. Regretfully, I did not take any other pictures than the one below but luckily it gives you a good idea of how it looks! It is basically a super chunky and flavorful tomato sauce.  I have also used this as a topping on baked chicken, pork and sautéed shrimp! Enjoy!

The Healthy Bachelorette

Braised Tomato and Japanese Eggplant Sauce

Serves 4

Ingredients:

  • 3 tablespoons olive oil
  • 4 cloves diced garlic
  • 1/2 cup diced onion
  • 3 cups diced compari tomatoes (or any tomato of your choice!)
  • 2 small Japanese Eggplant cubed, about 2.5 cups  (you can also use regular eggplant!)
  • 1 cup Tomato based soup
  • 2 teaspoons herbes de provence
  • red pepper to your liking
  • Parmesan cheese to serve
  • 2 tablespoons fresh parsley for garnish

Directions:

1. Heat olive oil in a sauté pan or dutch oven of your choice on medium heat. Stir in garlic and onion and sauté for 2-3 minutes, covered.

2. Next, toss in your 3 cups of diced tomatoes and eggplant. Make sure you chop these in bite size pieces for easier cooking! Continue to pour in your tomato based soup,  you can always add more to your preference. Add in your herbs de provence and red pepper.

3. Let this simmer on low-medium heat, covered, for approximately 25 minutes.

4. Serve over your favorite pasta with parmesan cheese and fresh parsley!  Try it on top of baked pork or chicken or even sautéed shrimp!