Tag Archives: eggs

Basil Omelettes with Brie, Onions and Red Peppers

9 Apr

Eggs. They are so versatile and since they last for quite some time, they have a knack for being around just when you need them. One of my favourite things to make with eggs is an omelette and thankfully my husband is an omelette “eggspert” : ) I thought I would give him a break today so I stuck my head into the fridge to see if we had any ingredients worth of a “fancy” omelette (fancy = any omelette that contains more than just eggs, salt and pepper). I found some fresh basil, a chunk of brie, a lonely red pepper and an onion. It turns out that I hit the ingredients jackpot and the results were pretty tasty, so I just had to share the recipe with you.

Basil Omelettes with Brie, Onions and Red Peppers

Makes 2 servings.

Ingredients:

4 eggs

2 tablespoons of chopped fresh basil

3 tablespoons of unsalted butter

1 red pepper, diced

1 small onion, diced

2 thick slices of Brie, chopped into 1-inch pieces

Salt and fresh black pepper to taste

Directions:

In an 8-inch skillet, melt 1 tablespoon of the unsalted butter over medium-high heat. Add the onions and red pepper to the skillet and sauté for 2-3 minutes, stirring frequently. At this point, you should reduce the heat to medium and continue to cook for about 5 more minutes or until the onions and peppers become soft, sweet and slightly caramelized. Do not let the onions and peppers burn! Season lightly with salt and pepper. Transfer to a small bowl and set aside.

In a medium bowl, whisk eggs, basil, salt and pepper (to your taste). Whisk until frothy. Then, wipe the skillet with a paper towel to remove any moisture and residue from sautéing and return the pan to medium-high heat. Add 1 tablespoon of butter. When the butter has melted and foamed, add half of the egg mixture and swirl the skillet to coat the bottom of it evenly. Using a rubber spatula, stir the eggs very lightly until almost set but still moist, for 1 minute. Pat the eggs back into an even layer with the back of your spatula. Sprinkle half of the brie onto the omelette and cook until the eggs are set but not too brown (this should take anywhere from 30 seconds to 1 minute). Add half of the red pepper and onion mixture (or as much as desired) onto the omelette as well. Then, lift an edge of the omelette with the spatula and fold the omelette in half to enclose the filling and make a half moon shape. Then, slide the omelette onto a large plate. Repeat the steps above to make the second omelette. Done!

The basil adds a bit of flavour to the omelette and the brie melts into the caramelized onions and red peppers to form a gooey, delicious filling. As rich as it sounds, you will eat this and still feel pretty great afterwards, as it doesn’t feel too heavy. Do you want to make this fancy omelette even fancier? Serve with toast, hash brown potatoes and a green salad. Perfect for a crowd-pleasing brunch or a quick after-work meal!

Eggplant Ricotta Bake

25 Sep

I love Eggplant Parmigiana (my husband makes an amazing version of it by the way) but most of the best recipes take a long, long time to make and you often have to fry the eggplant slices.

On my search to find a tasty eggplant recipe that was relatively easy to make and hearty, I found this great recipe from Everyday Food. Roasting the eggplant slices makes them sweeter and softer, so after you have baked the dish, you will end up eggplant that melts in your mouth! The recipe makes the perfect amount for dinner for two plus leftovers for lunch the next day (it tastes even better the next day!).

Eggplant Ricotta Bake

(Inspired by a recipe from Everyday Food – found here: http://to.pbs.org/qZLrmP)

Makes approximately 4 servings.

Ingredients:

2 large eggplants (1 to 1 ¼ pounds each), sliced lengthwise ¾ inch thick (leave the skin on!)

3 tablespoons olive oil, plus more for your baking dish

Coarse salt and freshly ground pepper

1 container (15 ounces) part-skim ricotta cheese (approximately 1-2/3 cups)

3 large eggs

1 cup grated Parmesan cheese

2 tablespoons fresh chopped basil OR oregano (use dried if you don’t have fresh)

2 cups store-bought marinara sauce

Equipment you will need:

2 baking sheets

1 8×8 square baking dish

Directions

Preheat oven to 450°.  Arrange eggplant slices in a single layer on two rimmed baking sheets.  Brush lightly on both sides with oil; season with salt and pepper (watch the amount of salt you use!).  Roast until eggplant is tender and golden, turning eggplant slices halfway through, for 25 to 30 minutes.

Note:  if you have both baking sheets in the oven on different racks, you will have to switch the position of your trays halfway through, to avoid burning the eggplant on the lower rack.

Meanwhile, in a medium bowl, whisk together ricotta, eggs, ½ cup Parmesan, basil, 1 ½ teaspoons salt (Note: If you seasoned the eggplant slices with a lot of salt, you may NOT need any more in this part of the recipe), and ¼ teaspoons pepper.

Brush an 8-inch square baking dish with oil. Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce.  Top with another fourth of eggplant; spread with half of ricotta mixture.  Repeat layers, ending with ricotta; sprinkle with remaining ½ cup Parmesan.  Bake until bubbling and golden, 20 to 25 minutes.  Cool 10 minutes before serving.

I enjoy serving this with a garden salad on the side for a tasty after-work meal. This also tastes great with some buttered spaghetti on the side (freshly cooked spaghetti tossed with a few tablespoons of butter, a little bit of salt, fresh ground pepper and chopped parsley if you have it).

P.S. The Eggplant Ricotta Bake is terrific the next day as the flavours develop even more. It’s one of those work day lunches you will look forward to eating!

%d bloggers like this: