Category: quick and easy recipe

Calling all breakfast lovers! Ditch the boring scrambled eggs and embrace the flavor and convenience of this One-Pan Cheesy Eggs and Sausage Frittata. This recipe is a delicious twist on the classic frittata, packed with savory sausage, melty cheese, and fluffy eggs, all cooked together in a single pan for minimal cleanup.

The beauty of this recipe lies in its simplicity and versatility. Using readily available ingredients, it comes together quickly and easily. Feel free to customize the vegetables and cheese to create a unique and satisfying breakfast masterpiece. Plus, it’s perfect for feeding a crowd – a single pan can serve several people, making it ideal for weekend brunches or busy mornings.

So ditch the multi-step breakfast routine and embrace the ease and flavor of this One-Pan Cheesy Eggs and Sausage Frittata!

Ingredients:

• • Protein:
    • 500 grams (1 pound) Italian sausage links, casings removed and crumbled

• • Vegetables:
    • • 1 medium onion, chopped
      • 1 medium red bell pepper, chopped
      • 1 cup chopped mushrooms

     

    • 1 clove garlic, minced
  • Eggs:
    • • 8 large eggs

     

    • ½ cup milk (whole milk or low-fat milk)
    • Salt and black pepper to taste

• • Cheese:
    • 1 cup shredded mozzarella cheese
    • ½ cup grated Parmesan cheese

• Fresh Herbs (Optional):
  • Chopped fresh parsley or chives, for garnish

Instructions:

1. 1. Sautéing the Base: Heat a large oven-safe skillet over medium heat. Add the crumbled Italian sausage and cook until browned, breaking it up with a spoon as it cooks. This forms the savory foundation of your frittata.

   2. Veggies Join the Party: Once the sausage is cooked, add the chopped onion, red bell pepper, and mushrooms to the pan. Sauté for 5-7 minutes, or until the vegetables are softened. Add the minced garlic and cook for an additional minute, allowing the fragrant garlic to release its aroma.

       

   3. The Egg Mixture: In a large bowl, whisk together the eggs and milk. Season generously with salt and black pepper. This creates a fluffy and flavorful egg base that will bind everything together.

1. 1. Pour and Top: Preheat your oven to 180°C (350°F). Carefully pour the egg mixture over the cooked sausage and vegetables in the skillet. Distribute the ingredients evenly. Sprinkle the top of the frittata with the shredded mozzarella cheese and grated Parmesan cheese. The cheese adds a creamy and gooey element to the finished dish.

       

   2. Bake to Perfection: Place the skillet with the frittata mixture in the preheated oven and bake for 20-25 minutes, or until the eggs are set and the center is no longer runny. A toothpick inserted into the center should come out clean.

       

   3. Finishing Touches (Optional): Once baked through, remove the frittata from the oven and let it cool slightly before cutting. Garnish with chopped fresh parsley or chives for a pop of color and freshness.

1. Slice and Serve: Cut the frittata into wedges and serve warm. Enjoy a delicious and hearty breakfast that’s both easy to prepare and satisfying to eat.

Ingredients

• • 3 eggs (separate yolks and whites)
  • 100g (1/2 cup) sugar, for yolks
  • 100g (1/2 cup) sugar, for egg whites

• • A pinch of salt
  • 1 tsp baking powder
  • 2 apples, peeled and thinly sliced

• • Lemon peel (zest of 1 lemon)
  • Lemon juice (juice of 1 lemon)
  • Butter, for greasing the pan

• Baking paper

Directions

• • Prepare the Batter:
    • • Separate egg whites and yolks. In a bowl, whisk egg yolks with 100g sugar until creamy.

     

    • In another bowl, beat egg whites with a pinch of salt until stiff peaks form, then gradually add 100g sugar while beating.
    • Combine egg whites and yolk mixture gently. Sift in baking powder and fold until smooth.

• • Prepare the Apples:
    • Peel, core, and slice the apples. Toss with lemon juice and lemon zest.
  • Assemble the Cake:
    • • Preheat oven to 180°C (356°F).

     

    • Grease a baking pan with butter and line with baking paper.
    • Pour most of the batter into the pan. Spread the apple slices over the batter, then drizzle the remaining batter on top.

• Bake:
  • Bake for 40 minutes or until a toothpick inserted in the center comes out clean.

Serving Suggestions

• • Serve warm with a dollop of whipped cream.
  • Pair with a scoop of vanilla ice cream.
  • Dust with powdered sugar for an elegant touch.

• Enjoy with a cup of tea or coffee.
• Add a drizzle of caramel sauce for extra sweetness.

Cooking Tips

• • Use tart apples like Granny Smith for a balanced flavor.
  • Ensure egg whites are beaten to stiff peaks for a fluffy texture.
  • Gently fold the batter to retain air for a light sponge.

• Adjust sugar levels based on the sweetness of the apples.
• Let the cake cool slightly before removing it from the pan to maintain its shape.

Nutritional Benefits

• • Apples provide fiber and natural sweetness.
  • Lemon adds vitamin C and freshness.
  • A low-fat dessert with simple, wholesome ingredients.

Dietary Information

• • Contains gluten and eggs.
  • Not suitable for those with allergies to these ingredients.

Nutritional Facts (Per Serving)

• • Calories: 190
  • Protein: 4g

• Carbohydrates: 35g
• Fat: 4g
• Fiber: 2g

Ingredients:

• • 2 cups rolled oats (200 g)
  • 2 ripe bananas (approximately 200 g)
  • 1/2 cup dried cranberries (70 g)

• • 1/2 cup raisins (75 g)
  • 2 eggs
  • 1 teaspoon vanilla extract

• • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 cup honey or maple syrup (optional)

• 1 1/2 cups milk of your choice (360 ml)

Directions:

1. 1. Preheat the Oven:
      Preheat your oven to 180°C (350°F).

1. 1. Prepare the Bananas:
      In a mixing bowl, mash the bananas with a fork until smooth.
   2. Mix Ingredients:
      Add the oats, cranberries, raisins, eggs, vanilla extract, salt, cinnamon, and milk to the mashed bananas. Stir everything together until well combined.
   3. Bake:
      Grease your favorite baking dish and pour the mixture into it. Bake in the preheated oven for 35-40 minutes, or until the top is golden and set.

1. Serve and Enjoy:
   Allow to cool slightly before slicing. You can sweeten it further if desired and garnish with additional cranberries or sliced bananas.

Serving Suggestions:

• • Serve warm, drizzled with honey or maple syrup.

• Top with yogurt for added creaminess.
• Pair with a cup of tea or coffee for a comforting breakfast.

Cooking Tips:

• • Use overripe bananas for extra sweetness.
  • Feel free to add nuts or seeds for added crunch.
  • Adjust the sweetness to your preference by using less or more honey/maple syrup.

Nutritional Benefits:

• • Bananas: Provide potassium and natural sweetness.
  • Oats: High in fiber and great for heart health.

• Cranberries & Raisins: Add antioxidants and additional nutrients.

Dietary Information:

• • Vegetarian: Yes

• Nut-Free: Yes (if you avoid nuts)
• Dairy-Free: Can be made with plant-based milk

Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Why You’ll Love This Recipe:

• • Nutritious and Delicious: A perfect blend of flavors and textures.
  • Easy to Make: Quick preparation with minimal cleanup.

• Versatile: Customize with your favorite fruits and nuts.

Ingredients:

200g cookies

80g butter

350g pineapple

200g cream cheese

80g powdered sugar

300ml 33% cream

Directions:

Crush the cookies into fine crumbs using a food processor or by placing them in a plastic bag and crushing them with a rolling pin.

Melt the butter and thoroughly mix it with the cookie crumbs.

Firmly press the cookie mixture into the bottom of a 9×9 inch (23×23 cm) baking dish to form the crust.

In a separate bowl, beat the cream cheese and powdered sugar until smooth.

Whip the cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture.

Evenly spread the cream mixture over the cookie crust.

Drain the pineapple and distribute it evenly over the cream layer.

Refrigerate the dessert for at least 4 hours, or until it is firmly set.

Cut into squares and serve chilled.

Ingredients
For the Dough:

• • 1 teaspoon salt (6 g)
  • 1.5 glasses water (300 ml)

• • 4 cups all-purpose flour (455 g) (adjust as needed)
  • 1 tablespoon oil (for greasing)
  • 100 g melted butter

• 1/2 glass oil (100 ml)

For the Filling:

• • 350 g chopped spinach

• • 1 onion, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper

• 1 teaspoon red pepper

Directions

Prepare the Dough:

• • In a large mixing bowl, combine salt and water. Gradually add flour in a controlled manner, mixing until a medium-soft dough forms that does not stick to your hands.

• Knead the dough for 8–10 minutes until smooth and elastic.
• Grease the dough with 1 tablespoon of oil, cover it, and let it rest for 10 minutes.

Portion and Rest the Dough:

• Divide the dough into 12 equal parts. Roll each piece into a ball.
• Cover the dough balls and let them rest for another 10 minutes.

Prepare the Filling:

• In a bowl, combine chopped spinach, onion, salt, black pepper, and red pepper. Mix gently, ensuring the spinach does not release too much water.

Roll and Assemble the Pastries:

• • Roll out each dough ball to the size of a dessert plate.

• • Grease a tray with oil and arrange the rolled dough on it, brushing each layer with the melted butter and oil mixture. Cover and let it rest for 20–25 minutes.
  • Roll out each piece of dough as thin as possible, pulling gently as shown in the video.
  • Place the spinach filling in the center of each dough sheet, fold, and wrap as demonstrated.

Bake:

• • Preheat the oven to 185°C (365°F).
  • Brush the pastries with oil and arrange them on a greased tray.

• Bake in the preheated oven for 40–45 minutes, or until golden and crispy.

Serve:

• • Let the pastries cool slightly before serving. Enjoy warm with a side of yogurt or a fresh salad.

5 Serving Suggestions

• • Pair with a dollop of plain yogurt or tzatziki.
  • Serve alongside a fresh cucumber and tomato salad.

• • Enjoy with a bowl of lentil soup for a hearty meal.
  • Garnish with fresh parsley or dill for extra flavor.
  • Serve with a hot cup of tea for a comforting snack.

Cooking Tips

• • Use high-quality flour to ensure the dough is easy to work with.
  • Avoid overfilling the pastries to prevent them from tearing.

• Let the dough rest properly for easier rolling and stretching.
• Brush each layer generously with the butter and oil mixture for flakiness.
• Store leftovers in the fridge and reheat in the oven to restore crispiness.

Ingredients:

• • Eggs: 3 large

• • Milk: 100ml (1/2 cup)
  • Salt: To taste
  • Black Pepper: To taste

• • Paprika: To taste
  • Garlic: 2 cloves, minced
  • Onion: 1/2, finely chopped

• • Dill: Fresh, chopped (optional)
  • Sausages: 2, sliced
  • Cheese: 150g, shredded (like mozzarella)

• • Bread: 4 slices (or tortilla)
  • Tomato: 1, diced
  • Spring Onions: Chopped (for garnish)

• Butter: For greasing the baking dish

Directions:

1. 1. Preheat the Oven: Preheat your oven to 190°C (375°F).
   2. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, black pepper, paprika, and minced garlic until well combined.

1. 1. Combine Ingredients: In a greased baking dish, layer the bread (or tortilla), sliced sausages, diced tomatoes, and chopped onion. Pour the egg mixture evenly over the top.
   2. Add Cheese: Sprinkle shredded cheese over the top of the egg mixture.
   3. Bake: Place the baking dish in the preheated oven and bake for 20 minutes or until the eggs are set and the cheese is golden and bubbly.

1. Garnish and Serve: Remove from the oven, sprinkle with fresh dill and spring onions if desired, and serve warm.

Serving Suggestions:

• • Pair with fresh fruit or a side salad for a complete breakfast.
  • Serve with a dollop of sour cream or yogurt for added creaminess.

Cooking Tips:

• For extra flavor, sauté the onions and garlic before adding them to the dish.
• Customize with other veggies like bell peppers or spinach for added nutrition.
• Use different types of cheese to vary the flavor profile.