Effie's Food Corner

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Oven-baked broccoli, potato, mushroom, bacon and Cheddar omelette August 16, 2012

Omelettes are very versatile and satisfying, plus they will feed an army! There are so many different fillings and toppings that you can experiment with…..the flavor combos are endless! This particular omelette has my favorite ingredients: broccoli, potatoes, mushrooms, bacon, and cheese!!  Yum! 🙂



(6 servings)

Ingredients:


1 head of broccoli (trimmed and cut into florets)
250-300 g (9-10 oz) bacon (cut into thick strips or cubes)
3-4 medium sized potatoes (peeled and cubed)
1 large bell pepper or 2 medium ones (any color) (finely chopped)
250 g (9 oz) fresh mushrooms (sliced)
1 large yellow onion (finely chopped)
350-400 g (12 – 14 oz) Cheddar cheese (shredded)
1-2 tbsp corn oil
12 eggs + 2 dl (¾ c) milk
1 tsp salt
0.5 tsp ground black pepper
1 tbsp fresh or frozen parsley (finely chopped)
1 tbsp fresh or frozen chives (finely chopped)


1. Heat oven to 200 C (400 F)
2. Bring a pot of water to a boil and cook the broccoli for 3-4 minutes. It should have a nice bright green color when it’s done.
3. Heat corn oil in a large skillet and fry potatoes until golden brown.
4. Put onion, bell peppers, and mushrooms in skillet and cook until tender. Set aside.
5. Cook bacon in the same oil until it is light brown, but not crispy, otherwise it will burn in the oven…
6. Drain excess oil and fat.
7. Put the potatoes, onion, bell peppers, mushrooms, broccoli, and half of the bacon in a 30x25x5 cm  (12x10x2 in) baking dish or baking pan.
8. Beat the eggs with milk, salt, pepper, and herbs.
9. Add half of the shredded Cheddar cheese to the egg mixture.
10. Pour egg mixture over the ingredients in the baking dish and top with the rest of the bacon..
11. Bake for 25 minutes.
12. Take the omelette out of the oven, top with the rest of the Cheddar cheese and bake for an additional 15-20 minutes (depending on your oven and how crispy you want your omelette to be)


(Tip: You can use other cheeses such as Gouda or Edam or combine two or three different cheeses.)

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Pasta Magnifica July 7, 2011

Filed under: Dinner,Main dishes,Recipes — lillagreca @ 7:16 am
Tags: , , , , ,

This is a pasta dish with lots of flavor and color and it’s super easy to make…Just a few simple steps to follow and presto! Dinner is served! 🙂 Your dinner guests will be impressed and they’ll thank you for serving them this heavenly meal!

(4 servings)


Ingredients:


500 g (1 lb) pasta of your choice

250 g (½ lb) diced bacon
1 yellow onion (finely chopped)
1 large bell pepper (any color) (diced)
300 g (10 oz) canned sliced mushrooms (with liquid)
15-20 Kalamata olives (pitted and finely chopped)
1.5 tbsp concentrated beef stock
2-3 tbsp olive oil
200 g (7 oz) feta cheese (cubed)
2 tbsp tomato paste + 1.25 dl (½ c) water
1 tsp salt
0.5 tsp ground black pepper
1 tsp dried oregano
1 tsp dried thyme
2 tbsp fresh or frozen basil


1. Bring a large pot of water to a boil, add 1-2 tsp of salt, and cook the spaghetti according to the package instructions.
2. Heat oil over medium-high heat in a large nonstick skillet.
3. Put the bacon in the pan and cook until brown and crispy.
4. Reduce the heat to medium and add the onion and bell pepper and cook until tender.
5. Add the mushrooms with liquid, the olives, the beef stock, the tomato paste+water, salt, pepper and herbs and stir well.
6. Simmer for 10-15 minutes over low-medium heat.
7. When the sauce is just about ready, add the feta cheese and stir it in gently..you don’t want feta cheese purée.
8. Toss pasta with sauce.
9. Serve with extra basil on top, garlic bread, and a fresh salad.



(Tip: If you don’t like the smokey flavor of bacon (personally I love it), then you can substitute the bacon with pancetta.)

 

Oven-baked Broccoli and Potato Omelette May 17, 2011

Wow! I can’t believe a whole month has gone by already..It was never my intention to let so much time pass between posts, but sometimes things get in the way…That’s just life I guess.. 🙂

Anyway, I have some great recipes coming your way, starting with this yummy oven-baked omelette! It’s easy to make and it serves an entire family or a group of friends! 🙂


(4-6 servings)

Ingredients:


1 head of broccoli (trimmed and cut into florets)
250-300 g (9-10 oz) bacon (cut into thick strips or cubes)
3-4 medium sized potatoes (peeled and cubed)
1 green bell pepper (finely chopped)
1 large yellow onion (finely chopped)
1 tbsp olive oil
9 eggs + 9 tbsp water
1 tsp salt
0.5 tsp ground black pepper
0.5 tsp dried oregano
0.5 tsp dried thyme


1. Heat oven to 200 C (400 F)
2. Bring a pot of water to a boil and cook the broccoli for 3-4 minutes. It should have a nice bright green color when it’s done.
3. Heat olive oil in a large skillet and fry potatoes until golden brown.
4. Put onion and bell pepper in skillet and cook until tender. Set aside.
5. Cook bacon in the same oil until it is light brown, but not crispy, otherwise it will burn in the oven…
6. Drain excess oil and fat.
7. Put the potatoes, onion, bell pepper, and broccoli in a 30x25x5 cm  (12x10x2 in) baking dish or baking pan.
8. Beat the eggs with water, salt, pepper, and herbs.
9. Pour egg mixture over the ingredients in the baking dish and top with the bacon..
10. Bake for 35-45 minutes (depending on your oven and how crispy you want your omelette to be)


(Tip: If you like cheese, you can top the omelette with some sharp grated cheese (such as cheddar or gouda) halfway through the baking time.)

 

 
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