4 large eggs, at room temperature
2 whole-wheat pita breads with pockets, cut in half
1/2 cup hummus (4 ounces)
1 medium cucumber, thinly sliced into rounds
2 medium tomatoes, large dice
Handful of fresh parsley leaves, coarsely chopped
Freshly ground black pepper
Hot sauce (optional)
Fill a medium saucepan with water and bring to a boil. Gently place your room-temperature eggs in the water and cook for 7 minutes. Drain the water and run the eggs under cold water to cool. Peel the eggs and cut into 1/4-inch-thick slices. Sprinkle with salt and set aside.
Spread the inside of each pita pocket with 2 tablespoons of hummus. Place a few cucumber slices and some diced tomato into each pita. Sprinkle with salt and pepper. Tuck 1 sliced egg into each pita and sprinkle with parsley and hot sauce (if using).
Prep time: 5 min Cook time: 2 hrs
Nonstick cooking spray
6 eggs, lightly beaten
3/4 cup fresh or frozen whole kernel corn, thawed
1/2 cup thinly sliced green onions
6 slices bacon, crisp-cooked and crumbled
1/4 cup finely chopped roasted red sweet peppers
1/4 cup half-and-half
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
3/4 cup shredded Monterey Jack cheese with jalapeño peppers (3 ounces)
1/4 cup chopped fresh chives or Italian parsley
Lightly coat a 1 1/2–quart soufflé dish or round casserole with cooking spray.
In a medium bowl combine the next 8 ingredients (through salt). Stir in 1/2 cup of the cheese.
Transfer egg mixture to prepared dish. Top with remaining 1/4 cup cheese.
Place dish in a 5- to 6-quart slow cooker. Cover and cook on high 2 to 2 1/2 hours or until frittata is set. (Frittata will puff during cooking and settle when cooling.)
Let stand 10 minutes. Sprinkle with chives.
A high altitude recipe for Mixed Berry Muffins. These muffins are filled with raspberries, blueberries and blackberries and a lovely lemon-sugar studded top
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup oil
1/4 cup granulated sugar
1/4 cup brown sugar
1 1/2 teaspoons vanilla extract
1 cup buttermilk
2 cups frozen mixed berries
2 tablespoons coarse sparkling white sugar
zest of 1 lemon
Preheat oven to 425 F degrees.
In a small bowl, combine the 2 tablespoons sparkling sugar with lemon zest. Use your fingers to press the zest into the sugar- this helps release the oils and make it very fragrant! Set aside.
Line a standard 12-cup muffin pan with paper liners or spray with cooking spray.
Combine flour, baking powder, and salt in a small bowl; set aside.
Combine oil, granulated sugar, and brown sugar in a medium bowl. Whisk until thoroughly incorporated. Whisk in eggs and vanilla. Whisk just until egg is incorporated.
Alternate adding the dry ingredients and the buttermilk to the sugar/egg mixture. Stir just until combined- taking care not to over mix. Careful fold in the berries.
Divide the batter evenly between the 12 muffin pans. Divide the lemon-sugar evenly over the muffins.
Bake at 425 F degree oven for 5 minutes and then lower the oven temperature to 375 F degrees and cook for 15-18 minutes more. Remove from oven and let cool completely on a cooling rack. Serve warm or at room temperature.
A tried and true recipe for high altitude zucchini bread
Yield: 1 loaf
2 cups all purpose flour
1/2 teaspoon salt
2/3 teaspoon baking powder
2/3 teaspoon baking soda
1 tablespoon ground cinnamon
2/3 cup neutral flavored oil
1 1/4 cup sugar
2 teaspoons vanilla
1 1/2 cup grated zucchini, excess moisture squeezed out
Preheat oven to 325F degrees. Line a loaf pan with nonstick spray and parchment.
Sift together flour, salt, baking soda, baking powder, and cinnamon in a small bowl; set aside.
In a medium bowl, combine sugar and oil. Whisk in eggs and vanilla. Stir in shredded zucchini. Add dry ingredients and stir just until combined.
Pour batter into prepared loaf pan. Bake in preheated oven for 55-65 minutes until bread is golden and middle is cooked through. Remove from oven and let cool in pan for 10 minutes before removing it to cool completely on a cooling rack. Serve warm and slathered in butter.
Author’s notes: The key to zucchini bread success is making sure you get most of the moisture out of the grated zucchini. Otherwise you’ll end up with a batter that is too wet. Too wet = soggy bread.
If mixed-in’s are your thing, then this recipe is the perfect starting point. It could easily handle a handful of dark chocolate chips or some toasted walnuts. The bread is generous on the cinnamon- which I happen to love- but you could easily cut it back just a bit if you want it less cinnamon-y. Try adding the zest of one lemon too.
1/2 cup raisins
2 tablespoons orange juice
1 3/4 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon clove (optional)
1/2 cup candied peel
1/2 cup chopped dried apricot
1 cup low-fat milk
1/4 cup vegetable oil
2 tablespoons butter, melted
1 teaspoon vanilla
1 1/4 cups sifted icing sugar
4 teaspoons orange juice
Preheat oven to 350F Place raisins in a small bowl. Pour juice over top. Microwave, covered, until hot, 1 minute Set aside. Lightly coat or spray a 12-cup muffin tin or 9×5 inch loaf pan with oil. In a large bowl, using a fork, stir flour with sugar, baking powder, cinnamon, allspice, salt and cloves. Stir in raisin mixture, candied peel and apricots.
In a medium-size bowl, whisk egg. Whisk in milk, oil, butter and vanilla. Pour over flour mixture. Stir just until mixed. Batter will be lumpy. Divide between muffin cups or scrape into loaf pan and smooth top.
Bake in center of preheated oven until a cake tester inserted into center of muffins or loaf comes out clean, 20 to 25 minute for muffins, 1 hour for loaf. Remove pan to a cooling rack. After 5 minutes, remove from pan and cool completely on rack. Store muffins or loaf in an airtight container and store at room temperature up to 3 days or freeze up to 2 months.
Stir sifted icing sugar with orange juice until smooth. Drizzle over cooled muffins in a criss-cross pattern to mimic hot cross buns or spoon over loaf, if you wish.
6 thick bacon slices
2 1/4 cups milk
2 tablespoons butter
1/2 cup uncooked stone-ground grits
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
2 1/2 cups shredded sharp Cheddar cheese, divided
6 large eggs
2 1/2 cups half-and-half
1 cup heavy cream
1/3 cup sliced green onions
How to Make It
Preheat oven to 350°. Cook bacon in a skillet over medium heat until crisp. Remove bacon; drain and crumble. Transfer 2 tsp. bacon drippings to a saucepan.
Bring drippings, milk, and butter to a boil over medium heat. Gradually whisk in grits, 1 tsp. salt, and 1/2 tsp. pepper; cook, whisking constantly, 15 minutes or until very thick. Remove from heat; let stand 10 minutes. Stir in 1 cup cheese; let stand 10 minutes. Stir in 1 egg; spread in a 9-inch springform pan coated with cooking spray.
Bake at 350° for 25 minutes or until set and browned. Sprinkle remaining 1 1/2 cups cheese over warm grits, spreading to edges. Let stand 15 minutes.
Reduce oven temperature to 325°. Combine half-and-half, cream, onions, and remaining 5 eggs, 1 tsp. salt, and 1/2 tsp. pepper. Pour over grits; sprinkle with crumbled bacon. Place pan on a foil-lined baking sheet.
Bake at 325° for 1 hour and 15 minutes or until lightly browned and just set. Let stand 20 minutes. Run a sharp knife around edges of quiche; remove sides of pan.
Note: Spread cheese to the edge of the warm, bacony grits “crust” to prevent any custard from seeping out while the quiche bakes.
8 slices bacon, cut in half
30 ounces frozen and thawed shredded hash brown potatoes
1 tablespoon italian seasoning
1/2 teaspoon granulated garlic
2 teaspoons kosher salt
1 pinch red chili pepper flakes
1 1/2 cups shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
8 large eggs
3 tablespoons chopped chives (garnish) or 3 tablespoons sliced scallions (garnish)
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place bacon in a single layer on baking sheet and bake, turning once, until lightly crisp, about 10 minutes. Remove bacon to a towel lined plate; set aside.
Place potatoes, Italian seasoning, granulated garlic, salt and chili flakes on baking sheet and use tongs or a spoon to combine, then spread into an even layer. Bake until potatoes are starting to turn golden, about 20 minutes.
Remove baking sheet from oven and sprinkle mozzarella and cheddar cheese over the top. Use a spoon to create 8 wells. Break the eggs into the wells and season with salt and pepper. Place the bacon slices over the potatoes and bake until eggs are set and bacon is completely crisp, about 10-15 minutes more.
Garnish with chopped chives or sliced scallions to serve.