Leek and Apsaragus Frittata

I have made this several times and love it! Try adding cherry tomatoes cut in half, face-down around the top of the frittata in a ring for an additional aesthetic and taste sensation! Also, I often substitute Gruyere for Fontina.

Ingredients

• 2 tablespoons (1/4 stick) butter
• 1 cup chopped leeks (white and pale green parts only)
• 1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
• 1 cup sliced stemmed shiitake mushrooms
• 8 large omega-3 eggs
• 1 cup diced Fontina cheese, divided
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup grated Parmesan cheese
  

Preparation

Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

From epicurious.com

Shaksouka

Shaksouka
(Adapted from Serious Eats)

Makes 2 servings

1 1/2 teaspoons extra-virgin olive oil
1/2 onion, diced
3 cloves garlic, roughly chopped
14 ounces crushed tomatoes
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1/4 teaspoon dried red pepper flakes (optional, but highly recommended)
1/4 cup water
Salt and pepper
2 eggs

Heat the olive oil in a large high-sided sauté pan over medium heat. Add the onions and garlic and sweat them for about 5 minutes, until they soften a little.

Add the tomatoes, cumin, coriander, paprika, oregano and water. Stir to combine and then season the sauce to taste with salt and pepper. Bring to a boil and then reduce heat to simmer, covered, for 25 minutes.

Uncover the pan and crack the eggs into the simmering sauce one at a time, spaced a few inches from each other. Cover the pan again and continue to simmer about 5-7 minutes (soft yolk), or until the egg whites are cooked and the yolk is set to your liking.

Ladle the sauce and eggs into shallow bowls and serve with thick toasted bread for sopping up the sauce and egg yolk. Sprinkle the eggs with salt and pepper before serving.

From Dishing Up Delights.

Cinnamon-Date-Pecan Rolls with Maple Glaze

hese frosted sweet rolls make a delectable breakfast or holiday brunch offering.

Yield 18 rolls (serving size: 1 roll)
Ingredients

* Dough:
* 1 teaspoon granulated sugar
* 1 package dry yeast (about 2 1/4 teaspoons)
* 3/4 cup warm water (100° to 110°)
* 1/3 cup granulated sugar
* 3 tablespoons butter, melted
* 1/2 teaspoon salt
* 1 large egg
* 3 1/4 cups all-purpose flour (about 14 1/2 ounces)
* Cooking spray
*

Filling:
* 2/3 cup packed brown sugar
* 1 teaspoon ground cinnamon
* 1 teaspoon grated orange rind
* 2 tablespoons butter, melted
* 3/4 cup chopped pitted dates
* 1/4 cup chopped pecans, toasted
*

Glaze:
* 1 cup powdered sugar
* 2 tablespoons maple syrup
* 1 tablespoon fat-free milk

Preparation

To prepare dough, dissolve 1 teaspoon granulated sugar and yeast in 3/4 cup warm water; let stand 5 minutes. Combine 1/3 cup granulated sugar, 3 tablespoons butter, salt, and egg in a large bowl. Add yeast mixture; beat with a mixer at medium speed until blended.

Lightly spoon flour into dry measuring cups; level with a knife. Gradually add 3 cups flour to yeast mixture, beating mixture on low speed until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down; turn out onto a lightly floured surface.

To prepare filling, combine brown sugar, cinnamon, and rind in a small bowl. Roll dough into a 15 x 10-inch rectangle; brush with 2 tablespoons butter. Sprinkle brown sugar mixture over dough, leaving a 1/2-inch border. Sprinkle dates and pecans over sugar mixture. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 18 (1/2-inch) slices. Place slices, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, about 1 hour or until rolls have doubled in size.

Preheat oven to 375°.

Uncover dough. Bake at 375° for 20 minutes or until rolls are golden brown.

To prepare glaze, combine powdered sugar, syrup, and milk in a small bowl; stir with a whisk until smooth. Drizzle glaze over warm rolls. Serve immediately.

Nutritional Information

Calories:226 (20% from fat)
Fat:4.9g (sat 2.2g,mono 1.6g,poly 0.6g)
Protein:3.2g
Carbohydrate:43.4g
Fiber:1.5g
Cholesterol:20mg
Iron:1.5mg
Sodium:96mg
Calcium:21mg

Laura Zapalowski, Cooking Light, NOVEMBER 2007