Food & Recipes
- Preparation Time: 20 minutes
- Total Cooking time: 20 minutes
If you’re looking for a nutritious and delicious brunch recipe this winter season, try this Frittata from Eggland’s Best:
|1/2||tsp||freshly grated ginger root|
|1/4||tsp||finely chopped fresh garlic|
|6||oz||boneless skinless chicken breasts, cut into 1/4-inch strips|
|6||large||Eggland’s Best Eggs|
|3||Tbsp||Land O Lakes<sup>®</sup> Butter|
|1/2||cup||chopped red bell pepper|
|4 1/2||cup||green onions, thinly sliced|
|1||cup||small stalk bok choy, cut into 1/2-inch pieces|
Heat oven to 350 F. Place oven rack in upper-middle position.
Combine all sauce ingredients in a bowl; set aside.
Combine chicken, 1 teaspoon soy sauce and 1 teaspoon sesame oil in bowl; set aside.
Combine remaining 1 teaspoon sesame oil, eggs, pepper and salt in bowl; beat with whisk. Set aside.
Melt 1 tablespoon butter in 10-inch nonstick ovenproof skillet over medium-high heat until sizzling; add chicken strips.
Cook, stirring occasionally, 2-3 minutes or until chicken is no longer pink. Remove chicken; set aside.
Add 1 tablespoon butter to same skillet; add bell pepper, green onions and bok choy.
Cook over medium-high heat 2-3 minutes or until vegetables just begin to soften. Remove vegetables; set aside.
Melt remaining 1 tablespoon butter in a skillet over medium heat until butter is sizzling.
Add chicken and vegetables to egg mixture; pour egg mixture into skillet.
Cook, stirring and lifting around bottom edges with a spatula, 1-2 minutes or until eggs just begin to set.
Place skillet into the oven; bake 8-10 minutes or until eggs are set.
Carefully place a large plate over the skillet; turn the skillet to release frittata onto a plate. Serve with reserved sauce.
- Preparation Time: 20 minutes
- Total Cooking time: 10 minutes
A delectable layered spread for any special occasion made with feta and cream cheese, pesto, pine nuts and sun-dried tomatoes. Vodka or gin may be substituted for the vermouth. Looks beautiful on the table, tastes heavenly on your tongue! Serve with crackers or even bread!
This makes a BIG portion, you might consider cutting the recipe in half or making two smaller tortes (which is what I did… that way everyone isn’t crowded around the ONE plate!!)
|3/4||lb||feta cheese, crumbled|
|1||80z||package cream cheese, softened|
|2||cloves garlic, minced|
|3||Tbsp||dry vermouth (I used Vodka and it was great)|
|ground white pepper, to taste|
|1/2||tsp||pine nuts, toasted**|
|1||cup||chopped sun-dried tomatoes|
**Toasting Pine Nuts (Pine nuts will burn easily if you are not careful!!)
Oven Method: Spread nuts on a baking sheet & bake at 375, Stirring Occasionally, until golden brown 5-10 minutes.
Skillet Method: Put the nuts in a dry skillet & cook over medium-low heat, stirring frequently… about 3 minutes.
- In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth(or vodka or gin), and white pepper. Process until smooth.
- Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour.
- Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.
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