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Search Results for: pizza fritatta

breakfast

Pizza Frittata

September 1, 2017

Good Morning! Are we all celebrating back to school? I know a lot of mamas who are a little torn on this. Back to a routine! Hooray!  Get out of the house by 7:30! Ugh! And pack lunches, and check homework and make breakfast-whew. Well, I can’t proof your kids spelling words, but I can help you get them out of the house on time with full tummies! This Pizza Frittata is hands down one of my favorite breakfasts. It also happens to be one of my favorite brunch/lunch/snacks. It’s a healthy, low carb, packed with protein breakfast that you can make AHEAD OF TIME. You whip one up Sunday evening and it’s just waiting for you when you wake up. It’s like there is a little breakfast fairy that KNOWS you need 10 minutes more sleep on a Monday morning. And did I mention it tastes just like pizza? Pizza for breakfast? Yes, please! Add some fruit for extra credit points.

Pizza Frittata. How did you stumble across such a wondrous dish? I’m so glad you asked. One day last spring, I took our little guy to visit some friends at their ranch. It was breezy and cool; kids running around chasing ducks and chickens. A Norman Rockwell painting come to life. Pastoral bliss. Except I had a killer headache and kept thinking, I am going to have to bow out and take my kid home because I am clearly falling ill to some atrocious malady. What. A. Bummer. Except, nope- not sick. I just did that mom thing where you get busy and sort of forget to eat and the only sustenance you ingest all morning is a cup of coffee that you reheat nineteen times. I’m not alone it this, right?

But, before I ACTUALLY pass out from hunger, my friend Rebecca whips up this insanely flavorful Pizza Frittata. A savior with a cast iron skillet. Her kids call it egg pizza and it the best thing that could ever happen to an egg. Cheesy, savory, salty, cooked to perfection. Four bites in, I was cured. A second helping later, I was begging for her recipe.

Did I mention she gets lots of extra credit because the eggs came from her very own chickens? And that I think her chickens might produce the most flavorful eggs on the planet because they are spoiled rotten? These chickens do not have a coop. These chickens are glamping.

fancy chicken coop

The Glamping Chickens

And is there anything cuter than a kid in overalls collecting eggs from glamping chickens?

Anyway, let’s whip up a frittata. Frittata’s are basically a crustless quiche, which is an obvious choice for diabetics or anyone watching their carbs.  Plus, they’re just plain yummy.

First caramelize your onions in a cast iron skillet. Add a little salt and pepper to these, we’re building flavor here. The caramelization of the onions along with the sun dried tomatoes give a lovely sweet layer to the savory frittata.

Once your onions are good and caramelized, add the garlic. When the garlic is fragrant and your kitchen starts to smell like a pizzeria, toss in your other goodies. Add in your sun dried tomatoes and black olives. Do yourself a favor and buy the julienne cut sun dried tomatoes to cut down a little on chopping time.

onions tomates and olives

You can also buy the pre-sliced olives. I always have the whole ones around simply because this makes me smile.

While your onions are caramelizing, whip up your egg mixture. 8 eggs for a 10″ frittata, along with some chopped fresh thyme, salt and pepper, shredded cheese and a splash of cream or milk. You want to beat the eggs just until the yolks and the whites have become one. Add another teaspoon of olive oil to the pan and then add the egg mixture. You are going to let it cook on the stove for about two minutes before you pop it in the oven to finish cooking. This lets the eggs set for smooth transfer from the skillet (and easier clean up). You’ll have just enough time to layer pepperoni slices on top and dust it with grated parmesan. 10 to 12 minutes later it should come out looking like this. See how the edges have separated a tiny bit from the pan? This is from the extra bit of oil and the two minutes on the stovetop. Let it cool just a couple minutes to finish setting up, and then it should slide out easily with the help of a rubber spatula.

The easiest tool to cut this into slices is your serrated bread knife. And watch out for sneaky hands. Somebody was hungry!

One of the great things about about a frittata (and quiche) for that matter, is their versatility. Don’t like olives? Leave ’em out. Want to swap the shredded cheese for goat cheese crumbles? I would highly encourage it. Want some greens? Saute a couple handfuls of spinach with the onions and garlic. It’s a great way to use up leftover odds and ends in the fridge. And in the spirit of make ahead breakfasts- if you are getting along with carbs this week-go check out our quiche recipe here.  

What are you putting in your frittatas? Or do you have a favorite make ahead breakfast you could share with the class? We are starting a new school over here next week, and we have to leave the house 30 minutes earlier! Yikes! So, pretty, pretty please, leave your ideas or recipes in the comments, I would love to try some new things!

And one more thing- it has come to my attention that even if you like the Live Life Love Food Facebook page, or we’re personally friends on Facebook, the crazy FB algorithms mean you have maybe a 20% chance of seeing when we post new recipes. So, if you would like these delivered to your in-box each week. (I try to post every Friday) Please enter your email in the box at the top right to subscribe to the blog. Next week is a crazy addictive Asian Salad with a Homemade Creamy Thai Dressing. You don’t want to miss it! 😉

Thanks for being here. People that love food are always the best people. Happy Cooking!

Pizza Frittata

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frittata with cheese and pepporoni

Pizza for Breakfast! Protein packed, savory and delicious. Easy make ahead breakfast.

  • 1 Tablespoon olive oil, plus 1 teaspoon
  • 1 Small yellow onion cut into 1/2" dice
  • 2 Tablespoons chopped fresh garlic
  • 1/2 Cup sliced black olives
  • 1/2 Cup chopped sun tomatoes
  • 8 Eggs, slightly beaten
  • 1 Tablespoon heavy cream
  • 1 Tablespoon chopped fresh thyme
  • 3/4 Cup shredded mozzarella or Italian blend cheese
  • 10-12 extra large pepperoni slices (can use smaller slices- will need more to cover)
  • 2 Tablespoons shredded parmesan for dusting the top
  • Salt and Pepper
  1. Heat Oven to 375 degrees F
  2. Combine eggs in a large mixing bowl with cream, chopped thyme and a little salt and pepper. Beat gently with large whisk or fork until just combined. Add shredded cheese to egg mixture and stir to incorporate. Set aside
  3. Heat 1 Tablespoon of the olive oil in a 10" cast iron skillet over medium heat
  4. Add onion to skillet with a pinch of salt and pepper. Saute onions until translucent and slightly caramelized
  5. Add Garlic and cook one minute
  6. Add olives and sun dried tomatoes to skillet
  7. Pour egg mixture into the skillet and stir gently to distribute ingredients.
  8. Allow frittata to cook on the stove about two minutes from the time egg mixture is poured.
  9. Use those two minutes to do the following:
  10. Gently float the pepperoni slices on top
  11. Dust with the parmesan
  12. Transfer to oven to finish cooking 10-12 minutes or until eggs are just set.
  13. Remove and allow to cool 5 minutes.
  14. Use rubber spatula to slide frittata onto cutting board, slice into eight servings using a serrated knife.
  15. Will keep for two days in the fridge.

 

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mains

Korean Short Ribs

September 15, 2017

Korean Short RibsKorean Short Ribs

Hello!!!! How are all you lovely people? Are we settling into this back-to-school routine thing? We’re trying. Trying to get out the door on time, trying to ensure the shoes are on the proper tiny feet, trying to get a decent dinner on the table every night. Which, confession time, can be my downfall. I’m embarrassed to tell you how many evenings I find myself staring blankly into my pantry/fridge/freezer wondering What on earth am I going to feed these people….? Truly, a less than awesome feeling.  As I don’t particularly enjoy playing “Chopped” for dinner; I’m trying to improve my meal planning game, consolidate shopping trips and throw in a few make ahead meals (or at least main dishes) a week. Which brings me to…….Korean Short Ribs. Tender, savory, marinated in soy, sesame, garlic and ginger and garnished with green onions and cilantro, Korean Short Ribs make Tuesday night feel like a party. AND, you marinate them the night before, AND they take like, 5 minutes to cook. AND you will impress everyone at your table with your mad Tuesday Night Dinner skills. You are WINNING at dinner. Congratulations.

When shopping, make sure you buy the flanken cut short ribs. The package labeled “short ribs” is usually the kind that you braise for hours and is a completely different cut of meat. (Not that I’ve ever made that mistake or anything…. Does anyone else grocery shop at warp speed and occasionally get home with mystery items? Geez.)  If you’re confused, ask your butcher.

Prep is pretty simple. However, because of the way these are cut across the bone, there might be tiny bone shards hanging around. Just rinse them off when you take them out of the package. Run your hand along each and just double check. Pat them dry and get ’em marinating! Soy sauce, garlic, ginger, Sriacha, lime and brown sugar. All my favorites! I keep the sugar to a minimum, but you need a little because sugar = beautiful caramelization when you throw them on the grill. And, hello,  ginger paste! I found this at Trader Joe’s and it is a nice time saver. And in the context of a marinade, I don’t feel it sacrifices flavor. You are welcome.

Bonus points for easy clean up. I toss all my marinade ingredients into a one gallon freezer bag. Mash them all together with your hand or seal the bag and give it a good shake. Then, add in your ribs, place the bag in a baking dish just in case it leaks! Pop them in the fridge and tomorrow night they’ll just be waiting for you to throw on the grill. It’s like a magical little dinner fairy paid a visit while you were at work. Your Tuesday self will be so grateful to the Monday you.

When you do get home from work, or about an hour before you plan to throw these babies on the grill, take them out of the fridge and allow them to come to room temp. You can spend an extra 7 minutes or so tossing together my easy Asian Greens for a quick and yummy side dish.

When it’s creeping up on dinner time, get everything else ready BEFORE you grill the short ribs. They take no time at all. So, set the table, pour the wine, if you’re lucky get the littles to bed and have an adult meal.

This comes straight from the mouth of my resident grill master- get your grill really, really hot. Like 450 degrees hot. Grill 3-4 minutes per side, garnish with the green onions and cilantro and enjoy! Dinner, simplified!

And if you are looking for some ways to simplify your breakfast routine, check out our recipes for some make ahead breakfasts like this sausage, cheddar and spinach quiche, our pizza frittata or one of our granola recipes. This one or this no grain version.

Korean Short Ribs on a Tuesday. You are going to love these. Food is a kind of love. Want to make someone feel loved? Make them Korean Short Ribs. And if you know someone who might want to make someone feel loved, please share what we’re doing over here on our low sugar, low carb, but-we-still-want-mouth-watering-food journey. Thanks for being here, we think you’re really cool. Happy Cooking!

xo, Amanda

Korean Short Ribs

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Korean Short Ribs

Yields: 4 servings

  • 1 and 1/2 pounds Flanken Cut Short Ribs
  • 1/2 Cup Low Sodium Soy Sauce
  • 1 and 1/2 Tablespoons Rice Wine Vinegar
  • 2 Tablespoons Dark Brown Sugar
  • 2 Tablespoons White Sugar
  • 1 Tablespoon Sriacha
  • 1 Tablespoon Sesame Oil
  • 1 Small Shallot, minced
  • 2 Large Garlic Cloves, grated on a zester
  • 1 Tablespoon Grated Ginger (or Ginger Paste)
  • Cilantro and Sliced Green Onions, for garnish
  1. Rinse and pat dry Short Ribs, checking for any bone shards
  2. Combine the Soy Sauce, Rice Vinegar, both Sugars, Sriacha, Sesame Oil, Shallot, Garlic, Ginger or Ginger Paster in a One Gallon Zip Lock bag. Seal and shake to combine.
  3. Add ribs to marinade, making sure all are evenly coated.
  4. Seal bag well and place in baking dish (just in case it leaks)
  5. Marinate in fridge overnight.
  6. One hour prior to cooking, remove from fridge and allow meat to come to room temperature.
  7. Preheat a grill to high heat-about 450 degrees.
  8. Grill ribs 3-4 minutes each side to desired doneness.
  9. Serve immediately garnished with green onions and cilantro.
  • Preparation time: 10 minutes + 24 Hours (to marinate)
  • Cook time: 6-8 minutes

Asian Greens with Sesame Lime Vinaigrette

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Citrusy and herbaceous, these greens are a perfect side for any Asian inspired dish.

  • 1 Tablespoon fresh squeezed Lime Juice
  • 1/2 Teaspoon grated Garlic
  • 1/2 Teaspoon grated Ginger or Ginger Paste
  • 1/4 Teaspoon Sesame Oil
  • Tiny drizzle honey
  • Salt and Fresh Cracked Pepper to Taste- start with a tiny pinch- add more as desired.
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 bag Baby Arugula (can sub spinach or other greens)
  • 1 Teaspoon Sesame Seeds
  • Optional additions- thinly sliced green onion, cilantro, picked red onion
  1. Combine Lime Juice, Garlic, Ginger, Sesame Oil, Honey, Salt and Pepper in a large, non reactive mixing bowl. Whisk together.
  2. Whisk in the Olive Oil.
  3. Toss with Arugula and Sesame seeds and any additional add ons

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