Potato & Egg Hero

Potatoes and eggs are such a great weeknight meal. They are quick and easy to prepare, it is super cheap and it is easy to throw together with items you normally keep in the pantry. Potatoes and eggs are a staple in any Italian kitchen for these reasons exactly.

Recipe yields 2 heroes

Ingredients
1 tbsp extra virgin olive oil
3 14.5 oz cans new potatoes
Salt & pepper, to taste
12 jumbo eggs
2 Italian bread heroes

Peel and slice the potatoes into 1/4" thick slices. Heat a large skillet with oil and place the potatoes in an even layer. If all the potatoes do not fit, you can cook them in batches.

Cook the potatoes until browned and crisp. Season with salt and black pepper, to your liking. Return all the cooked potatoes to the skillet (if you had to cook in multiple batches) and crack the eggs right into the cooked potatoes. Break the yolks and begin to scramble the eggs so they cover the potatoes.

Cook for 3-5 minutes until the eggs are cooked through. Slice the Italian bread and place under the broiler for 1-2 minutes so it is toasty. Pile high the potato and egg mixture. Serve with a side of ketchup, tomato sauce or any other sauce you may prefer. Enjoy!

Stracciatella Soup with Ditalini

This simple Italian egg soup is such a great staple during the colder months. You can add little pasta as I did, or even add in orzo for a different twist. In a sense, it is close to the Chinese egg drop soup, but with some Italian flare. It is very easy to make and can come together in a snap.

Recipe yields 6 servings

Ingredients
6 cups low sodium chicken broth
2 large eggs
1/4 cup finely grated Parmesan cheese
2 tbsp parsley
2 tbsp basil
5 oz baby spinach
1/2 lb Ditalini pasta

Add the chicken broth to a large pot and bring to a boil. In a medium mixing bowl, whisk together the eggs, Parmesan cheese, parsley and basil. Lower the heat on the broth to medium and slowly stir in the egg mixture. Continuously stir the broth and the eggs will be pulled in to create thin strands.

Add in the spinach and cook until lightly wilted. Season with salt and freshly ground black pepper. Ladle into serving bowls and top with extra Parmesan cheese. Enjoy!

Swiss Chard & Onion Frittata

Frittatas are a great way to slip vegetables into a delicious breakfast. Unlike an omelet, a frittata has all the fix-ins mixed in with the eggs, instead of folded in like an omelet. Also, frittatas are great to eat at room temperature, which makes them perfect for brunch with the girls.

Recipe yields 6 servings

Ingredients

2 tbsp unsalted butter

1 medium yellow onion

1 large bunch Swiss chard

8 large eggs

1/2 cup shredded mozzarella cheese

Salt & ground black pepper, to taste

Preheat the oven to 400F degrees. Slice the onions.

Roughly chop the Swiss chard. Rinse it off and dry it.

To a large skillet, melt your butter and add your sliced onions. Cook on medium-low heat so the onions caramelize and really get a nice flavor without burning.

Add the Swiss chard on top of the onions and stir until they wilt down to about half the original size.

In a mixing bowl, combine your eggs, cheese and some salt and pepper. Whisk it all together.

Pour the egg mixture right over your vegetables. Cook for 5-6 minuntes on medium heat until the edges have set but the top is still a bit runny.

Place the pan right into the oven (make sure your using an oven safe pan!) and cook for an additional 5 minutes to set the top. You will see it really puffs up nice when you pull it from the oven.

Slice the fritatta and serve with some toasty bread. A great way to start the morning with some healthy greens. Enjoy!

Caramelized Onion and Red Kale Frittata

The sweet caramelized onions along with the buttery flavor of the red kale make this frittata great for any time of the day. You can serve it for breakfast along with toast or for lunch/dinner with a fresh salad. To lighten it up, you can switch out 4 eggs for egg whites. The popularity of kale is on the rise due to its health benefits. Filled with antioxidant-rich vitamins A, C and K and plenty of minerals, this is one vegetable you want to keep in your diet.

Recipe yields 6 servings

Ingredients
1 1/2 tbsp unsalted butter
1 large yellow onion
1 bunch red kale (about 6-7 cups)
8 large eggs
1/2 cup shredded Parmigiano-Reggiano cheese
Salt & freshly ground black pepper, to taste

Preheat the oven to 400F degrees. Start off by thinly slicing your onions.

Add the onions and butter to a warm cast iron skillet set to medium heat. Once the butter has melted, stir the onions to coat. Cook slowly and allow to brown until nicely caramelized.

In the meantime, wash the kale and dry it off. Cut off the stems and chop into 1/2" pieces. Slice the leaves into thin ribbons. Once the onions are nicely browned, remove from the pan and set aside. Add the kale to the pan and cook 2-3 minutes until wilted.

In a medium bowl, whisk together the eggs, shredded cheese, some salt and a little pepper.

Once the kale has wilted, pour the egg mixture into the pan and top it off with the reserved onions.

Cook for 5-6 minutes until the edges begin to set but the top is still watery. Remove the stove and place in the oven for an additional 5-6 minutes to allow the top to set.

Remove from the oven and cut into slices. Serve alongside toast at breakfast or a fresh greens salad for lunch. Enjoy!