Thursday, October 04, 2012

Breakfast for Dinner!

Last year when I was visiting The Royal Winter Fair in Toronto, I visited the Ontario Egg Farmers booth. On their table were all sorts of interesting facts about eggs. They also had these recipe cards with a small package of seasonings attached to it, I grabbed a couple of them to try, they were for Mini Frittatas.


Once home, I unpacked the recipe card and put it in the cupboard...well, that's where it stayed until recently.

I was searching for something quick and easy to make for dinner and came across this recipe card. Perfect.

The recipe is super simple and it even included the ingredients and measurements for the seasoning so you can make more for another time after using their sample!

Mini Frittatas

2 tsp olive oil
2 cups of 1/4 in diced zucchini
1 cup of 1/4in diced red onion
1 cup of diced sweet red pepper
seasoning mix-followed below
4 oz (125 g) sliced prosciutto or thinly sliced ham
3/4 cup shredded cheese
8 eggs

Seasoning mix

2 1/4 tsp dried basil
1/2 tsp dried oregano
1 1/2 tsp onion powder
pinch cayenne pepper


1. Heat oil in a pan and saute  zucchini, onion and peppers. Stir often and cook until slightly softened, about 7-8 minutes. Remove from the heat and stir in seasoning.
2. Oil a muffin pan (of 12) and line bottoms and cups with prosciutto or ham.
3. Divide sautéed veggies evenly into muffin cups and sprinkle 1tbsp of shredded cheese over each cup.
4. Whisk eggs in a bowl and pour eggs evenly into muffin cups.
5. Bake in oven at 350 until frittatas are puffed and set in the center, approx 20-25 mins.
6. Remove from oven and let stand for a few minutes. Run a knife around the edge to help release them.

Makes 12

 When I made them I did not have the ham...they still tasted great and turned out fine!

I also refrigerated the left overs and reheated them in a frying pan on a med-low heat.

You can also add any other of your favourite veggies in there!!

Wednesday, October 03, 2012

Peach Pie Bars

This post is a little late..but it was a yummy recipe, so I thought I'd still share it!  Plus, you could probably use frozen peaches?? Let me know if you try it!!

Here in the Niagara Region, peach season is sadly coming to an end. We have been enjoying them for about 5-6 weeks yummy. We usually just have them as a snack or with some vanilla yogurt and homemade granola.


With this last basket (probably going to run out tonight and grab another basket) I decided to make this recipe: Peach Pie Bars  I saw it on Pinterest a while back, but since the baby arrived I'm lucky to get a shower by 3pm and eat lunch before dinner time!! :)

Today was the day!  I had all the ingredients needed and just went for it! (since new Little Miss is a short napper I don't get to complete things that often).

It's a super easy recipe and tastes delicious!!


Peach Pie Bars

Crust and topping

  • 3 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/4 tsp salt
  • 1 1/2 cups (3 sticks) unsalted butter, chilled

Fruit Filling

  • 4 large eggs
  • 1 1/2 cups sugar
  • 1 cup sour cream
  • 3/4 cup flour
  • pinch salt
  • 1/4 tsp cinnamon (I doubled it)
  • 1 tsp vanilla extract
  • 2 1/2 lbs peaches, peeled, pitted, and chopped (I used 6 med. peaches)
To make the crust and topping, preheat the oven to 350 degrees.  Grease a 9x13 inch baking pan. 

Combine the flour, sugar, and salt in the bowl of a food processor.  Pulse a few times to mix.  Cut the butter into 1/2-inch cubes, and add to the flour mixture.  Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.

Reserve 1 1/2 cups of the mixture to use as the topping.  Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes.  Cool for at least 10 minutes.

To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, cinnamon, and vanilla extract.  Gently fold in the peaches and spoon the mixture over the crust.  Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.

Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

*** The  adjustment I'd make is a bit less sugar in the base...I'd probably adjust it to 1cup. Try it the way the recipe suggests then adjust it to your liking!***

I had my 1st taste with some natural vanilla ice cream on the side. YUMMY!!

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