Herb Baked Eggs

Ingredients

1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon freshly grated Parmesan
3 extra-large eggs
1 tablespoons heavy cream
1/2 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving

Preheat the broiler for 5 minutes at 425 degrees and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into 1 small bowl or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)

Place 1 individual gratin dishe or oven safe ramekin on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

Dilled Potato Frittata

Ingredients:
1 lb russet potatoes (sliced)
3 TBS cider vinegar
3 TBS olive oil (divided)
3 TBS dried dill
4 clove garlic minced (divided)
1 TBS dijon mustard
1/2 tsp ground black pepper
1/2 tsp sea salt
1/4 cup chives (chopped)
1 small tomato diced
3 large eggs beaten\
3/4 cup plain yogurt (I used fat free)
2 Tbs Parmesan cheese

Directions
-Whisk vinegar, 2 TBS olive oil, 2 TBS dill, 3 tsp garlic, mustard, pepper, and salt
-boil potatoes in a large pot for about five minutes (or until tender)then toss in with the dill mixture
-Preheat oven to broil and saute tomato and chives for about 4 minutes in an ovenproof skillet then transfer to a bowl and fold in eggs
-Add dill and potato mixture to skillet (the same one you just sauteed all the other stuff in) and spread along the bottom. Cook covered over medium heat about 5 minutes until a crust forms on the bottom of the skillet.
-Pour egg mixture over the top and cook until eggs set (about four minutes)
-Top with the Parmesan cheese and cook in oven about 2-3 minutes.
-Cut in slices and serve with dill yogurt sauce

Dill yogurt sauce
mix 3/4 cup yogurt with remaining garlic and dill.

The Replacements

One of the things I have been learning in my readings is about replacements (and not the group from the early 90's either). Just about everybody knows about replacing regular milk with soy (if you are going vegan) but I was stumped with what to do for eggs. I'm not vegan but I do need to watch my cholesterol and fat I did find a few good replacements for eggs.

1 small banana: This is a good sub for eggs especially in cakes or even in pancakes
2 Tbs of cornstarch can sub for one egg to help bind ingredients
1/4 cup of smooth blended tofu (also blend with liquid ingredients) can be used as well

There are also faux egg concoctions available if you are opposed to eating eggs but the whole point of this is to eat well and cheaply without investing in all those substitutes. Anytime you see eggs listed in any of my recipes you can try one of the subs listed above.

Mediterranean Frittata

I love this frittata! It is so much easier to make than an omelette and so much tastier too! To make it even cheaper use canned mushrooms and regular tomato instead of sun dried (skip the the soaking part).

Ingredients:
6 sun dried tomatoes either dry or oil packed
1/4 cup olive oil
1 small onion finely chopped
1 clove garlic finely chopped
1/4 cup rough chopped mushrooms
6 eggs
1/2 cup grated Parmesan cheese
salt and pepper to taste

Directions:
1.Soak the sun dried tomatoes in a bowl of water for about 15 minutes. Keep the water and cut the tomatoes into thin strips

2.Heat the oil in a large nonstick frying pan and stir in the onion and garlic. Cook for about 5-6 minutes (until onions are a golden brown).

3.Add the mushrooms and tomatoes then season with salt and pepper and cook another 2-3 minutes

4.Break eggs into a bowl and stir in 3-4 Tbs of tomato water and mix light with a fork. Add cheese and stir until cheese is mixed in completely.

5.Raise the heat and pour the eggs into the sizzling oil. Mix the eggs quickly with the other ingredients then stop stirring and lower the heat. Cook for 4-5 minutes or until the bottom is fluffy and golden brown on the bottom.

6.Place a large plate over the top of the pan and with oven mitts firmly flip the frittata onto the plate then slide it back into the pan and cook another 3-4 minutes or until golden brown. Remove and enjoy!