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.

Source

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

Directions

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!!

Easy Dinner Alert!!

Back in September when we were in New Orleans for our business trip, we met other employees from our company that were working at the conference booth.

So Hubby and I met Landon, a really nice girl (young lady) who lived fairly close by. A newlywed and a fellow blogger! She and I chatted about our blogs and exchanged sites. I was browsing her site, Dine with a Darling,  a few weeks ago and came across an older post for 'Italian Stuffed Peppers'!

Pinterest

So I finally got all the ingredients bought and tonight was the night!!  I wasn't sure Little Miss would eat it with the sausage, as she usually only eats a 1/2 a maple sausage for breakfast when we make them.  But to my surprise it was a hit with the whole family! Even Bailey (the cat) enjoyed 2 bites of sausage and orzo!! My little Italiano kitty!

Anyway, the recipe was super easy, you could probably even make the filling (minus the egg) the night before and then just stuff and cook them the night you want them. We were so hungry tonight and ready to eat, that I didn't remember until afterward and only got one picture of them!

Italian Stuffed Peppers

Ingredients

1 cup uncooked orzo pasta -1 1/2 cups if you want some extra
2 cups cooked Italian sausage - 4 large links, I used 5 because they were like that in the package
1 cup mozzarella cheese
1 ½ cups parmesan/asiago/romano blend of cheeses
Italian parsley (1/2 cup chopped fresh or 3 tablespoons dried-I just used regular parsley
1 egg beaten
garlic salt and pepper to taste
6 red peppers - yellow or orange would work too - I only used 3 peppers and put the rest of the filling into my glass 'loaf' pan and cooked it
your favorite spaghetti sauce - I just bought a jar of PC Marinara

Directions

1. Cook orzo pasta to package directions (boil water, cook pasta for about 15 minutes and strain)
2. Remove Italian sausage from casing and cook in pan over medium (I also added a bit of Italian seasoning that I found at Rouses to the sausage.  Spicy Italian sausage would be great too…)
3. Wash peppers, cut stem end off and remove seeds
4. Rub peppers inside and out with extra virgin olive oil and sprinkle with garlic salt
5. Toss cooked orzo, cooked Italian sausage, all cheeses, Italian parsley and the beaten egg into bowl and mix together with your hands
6. Stuff the 6 peppers with orzo mixture
7. In large baking dish (clear Pyrex or the like) pour some Grandad’s Gravy or your favorite spaghetti sauce in bottom of the pan
8. Place stuffed peppers in the dish over sauce and top peppers with more spaghetti sauce
9. Cover pepper pan with aluminum foil and bake at 350 for about 45 minutes
10. Remove foil from pan, top peppers with more parmesan/asiago/romano cheese mixture and continue baking until cheese melts (about 15 minutes)

Landon has some other yummy sounding recipes too , I encourage you to take a browse through her blog!!

Enjoy!!