Peggy made these delicious cupcakes, frosted with cream cheese frosting and topped with apricot halves to look like eggs! They were adorable!
She also made these super good deviled eggs! Who doesn't love deviled eggs?
Here's my frittata - it was something I half invented while in the shower, and it turned out great!Tomato Basil Frittata:
Ingredients:
2 Tbsp. Olive Oil
1/2 cup diced onions
1 cup sliced roma tomatoes, seasoned with salt and pepper
10 large eggs
1/2 cup shredded parmesan cheese
1/2 cup shredded mozzarella cheese
2 tbsp. basil
1/4 cup Italian bread crumbs
1 tsp salt
1 tsp pepper
Directions:
Heat olive oil in a 12 inch non-stick skillet. Add onions and sautee until translucent. Place tomatoes seasoned side down on skillet, spreading them out in one layer. Cook until heated through.
Meanwhile, whisk together eggs, parmesan, mozzarella, basil, sat and pepper in a medium sized bowl. When tomatoes are cooked, pour egg mixture over the top making sure it spreads over the whole pan evenly. Turn stove to medium-low temperature and cook for approximately 20 minutes. The egg mixture will be nearly cooked through, but will still be uncooked in the top center. (Shake the pan and it will jiggle still.)
Sprinkle the top of the eggs with bread crumbs and more parmesan if desired. Turn on broiler and put the whole pan under the broiler for 3-5 minutes, or until the top is cooked through and golden brown.
Remove pan from broiler, slide frittata out of the pan onto a pizza peel or cutting board and slice with a pizza slicer.
Enjoy!
Number of Servings: 16
I entered it into Spark Recipes to get the nutrition facts, so here they are:
Ingredients:
2 Tbsp. Olive Oil
1/2 cup diced onions
1 cup sliced roma tomatoes, seasoned with salt and pepper
10 large eggs
1/2 cup shredded parmesan cheese
1/2 cup shredded mozzarella cheese
2 tbsp. basil
1/4 cup Italian bread crumbs
1 tsp salt
1 tsp pepper
Directions:
Heat olive oil in a 12 inch non-stick skillet. Add onions and sautee until translucent. Place tomatoes seasoned side down on skillet, spreading them out in one layer. Cook until heated through.
Meanwhile, whisk together eggs, parmesan, mozzarella, basil, sat and pepper in a medium sized bowl. When tomatoes are cooked, pour egg mixture over the top making sure it spreads over the whole pan evenly. Turn stove to medium-low temperature and cook for approximately 20 minutes. The egg mixture will be nearly cooked through, but will still be uncooked in the top center. (Shake the pan and it will jiggle still.)
Sprinkle the top of the eggs with bread crumbs and more parmesan if desired. Turn on broiler and put the whole pan under the broiler for 3-5 minutes, or until the top is cooked through and golden brown.
Remove pan from broiler, slide frittata out of the pan onto a pizza peel or cutting board and slice with a pizza slicer.
Enjoy!
Number of Servings: 16
I entered it into Spark Recipes to get the nutrition facts, so here they are:
Nutrition Facts
Tomato Basil Fritatta
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| Serving Size: 1 serving | ||
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| Amount Per Serving | ||
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| Calories | 98.4 | |
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| Total Fat | 6.7 g | |
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| Saturated Fat | 2.3 g | |
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| Polyunsaturated Fat | 0.7 g | |
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| Monounsaturated Fat | 3.0 g | |
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| Cholesterol | 138.4 mg | |
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| Sodium | 299.9 mg | |
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| Potassium | 84.4 mg | |
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| Total Carbohydrate | 2.9 g | |
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| Dietary Fiber | 0.4 g | |
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| Sugars | 0.1 g | |
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| Protein | 6.4 g | |
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| Vitamin A | 6.7 % |
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| Vitamin B-12 | 7.3 % |
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| Vitamin B-6 | 3.4 % |
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| Vitamin C | 2.6 % |
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| Vitamin D | 4.1 % |
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| Vitamin E | 3.1 % |
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| Calcium | 8.2 % |
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| Copper | 1.2 % |
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| Folate | 5.1 % |
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| Iron | 3.9 % |
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| Magnesium | 2.1 % |
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| Manganese | 3.0 % |
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| Niacin | 1.2 % |
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| Pantothenic Acid | 4.6 % |
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| Phosphorus | 10.2 % |
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| Riboflavin | 11.5 % |
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| Selenium | 16.6 % |
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| Thiamin | 3.3 % |
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| Zinc | 4.0 % |
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |