If your house is anything like my house, you’re going to have A LOT of hard-boiled eggs hanging around soon. Since I have 2 kids who are old enough to dye eggs, I have to buy two kits because – help me – they can’t agree on which one they want. So that’s 2 dozen eggs. And then I have to dye my own, of course!
So what do you do with 3 dozen hard-boiled eggs if you aren’t really a fan? You make deviled eggs!
These are the weirdest eggs I’ve ever tried but also one of the best! It’s tastes justÂ like caesar dressing – which duh, I should’ve expected since it’s all the same ingredients you use in caesar dressing, including the eggs!
I was so excited for this week’s French Fridays with Dorie because uhhh, it gave me an excuse to eat potato chips for dinner! Not just chips but my favorite plain, greasy, overly salty potato chips!
This tortilla is a take-off of the traditional which uses cubed, fresh potatoes. It’s just eggs pretty much – they’re whisked with some green onions, fresh herbs, and in this recipe, potato chips before being cooked on the stove until almost set and then finished off in the oven. Dorie says that this is best cooled to room temperature and served as finger food so that’s exactly what I did.
I really enjoyed the recipe (and so did everyone else in my house) but I didn’t think the potato chips added much overall. They got mushy and you could hardly tell they were there. I think I would rather just have scrambled eggs with a side of crispy chips! It was a fun recipe to try – and quite tasty – but I won’t be “wasting” my precious plain potato chips on it again.
Recently, Foodbuzz and Jarlsberg sent me a huge chunk of Jarlsberg cheese and said, “Do something with it!” So I did. I made the best sandwiches – they had ham, and the cheese, and red pepper jelly and then I grilled them until the cheese was melted and delicious. They were so good but photographed so horribly. I put the cheese in my fridge and forgot about it until I went to make one of my favorite meals: a frittata.
Can we talk about Jarlsberg before I go on? Up until now the only thing I knew about it is that it was good enough to get a mention in one of my favorite movies ever (which is how I came up with the sandwich idea. Shh!). It’s the texture of a Swiss but has the nuttiness of Parmesan. I’m not the kind of girl to eat plain cheese but I found myself cutting small slices off the wedge every once in a while. That good.
I make my frittatas the same every time: eggs, pasta, thyme or rosemary, and cheese so why mess with a good thing? I did use orzo in place of a larger pasta, which if you can’t tell, didn’t work out so well. I didn’t take into consideration that the large pasta shapes hold the frittata together so when I went to flip it, it kind of all fell apart. I love how the orzo looks in it but I’m not sure if it was worth all the trouble.
The Jarlsberg was so perfect in this. I think I liked it better than my usual Parmesan because it was much more subtle. It was delicious with the thyme and I would gladly use it again.
(The Jarlsberg was sent to me for free. I was not paid to write about it and the opinions are all mine.)
1 cup shredded Jarlsberg
1 tablespoon fresh thyme, minced
1 tablespoon heavy cream (or milk)
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups orzo, cooked and cooled slightly
1 tablespoon olive oil
1 clove garlic, minced
In a large bowl, whisk together eggs, Jarlsberg, thyme, heavy cream, salt, and pepper. Add orzo and stir to combine.
Heat oil over medium heat in a 10-inch nonstick skillet. Once hot, add the garlic and saute just until fragrant. Working quickly so the garlic doesn't burn, add egg mixture and cook for 7 to 8 minutes, without touching it, until the edges begin to brown. Using a spatula, slide the frittata onto a large plate. Invert back into the skillet and continue to cook until firm and cooked through, about 5 minutes. Cut into wedges and serve warm.
We are loving the pizza right now, huh? It’s a quick dinner to pull together (as long as you remember to get the crust going early enough) and it’s always a crowd pleaser. I’ve been trying to make one once a week because it’s also an inexpensive meal, especially one like this Breakfast Pizza where the main ingredients are eggs and a few slices of bacon.
I have always wanted to make a pizza with eggs on top but I was afraid of how my husband would react. He’s been happy with all of my pizza creations so far but eggs? On pizza? I thought that might just be too much for him.
He loved it. I loved it. My 3 year old specifically requested a piece with an egg and then tore it up. You could have knocked me over with a feather. Next time I will add more chives (there’s something you’ll never hear me say again) because the chives totally made the whole thing.
Preheat the oven to 500F or follow package instruction.
Fry bacon strips over medium-high heat until crisp. Cool on a plate lined with paper towels. Crumble. Set aside.
Dust your baking sheet with cornmeal and stretch dough to fit. Sprinkle with Parmesan, mozzarella, and bacon. Crack eggs over top and season and season with salt and pepper. Brush the exposed crust with olive oil.
Bake for 10 – 12 minutes or until eggs are cooked through and crust is golden brown. Sprinkle chives over top.
As a general rule, if a recipe contains an herb in the title I won’t like it. I think fresh herbs, even parsley, are way too strong. The exception to this rule is thyme. It’s one of my favorite scents and, like I said, the only herb that I can tolerate in large doses.
My mom gave me some fresh thyme from her garden this past weekend and I immediately knew what I was going to do with it. I saw Giada make this a few weeks ago and have been wanting to make it since then. It was the first frittata I’ve made and I think it turned out wonderful.
It was very simple except for when it came to flipping it. I couldn’t hold the pan and use a spatula at the same time so I had to get some help. A smaller pan would probably solve that problem though.
I seriously cannot wait to try more frittatas. This was cheap, easy, and both my husband and 3 year old loved it.
Pasta & Thyme Frittata
from Food Network
3 tablespoons whipping cream
1 cup grated Parmesan
3 cups cooked and cooled penne pasta
3 tablespoons coarsely chopped fresh thyme leaves
1 lemon, zested
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
In a large bowl, whisk together the eggs and cream. Stir in the cheese, pasta, 2 tablespoons of the thyme, lemon zest, salt, and pepper.
In a 10-inch nonstick skillet, heat the oil over medium heat. Pour the egg mixture into the pan and cook for 7 to 8 minutes until the edges begin to brown. Remove the pan from the heat. Using a spatula, slide the frittata onto a dinner plate. Carefully invert the frittata back into the skillet and continue to cook until firm, 5 to 6 minutes
Garnish with the remaining thyme. Cut into wedges and serve warm or at room temperature.