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Explore Recipes Breakfast

Skillet Torta

Posted on by Katie Partridge

This is a fun breakfast or lunch dish that can be made fresh…or it’s a great way to add zest to leftover vegetables. It has the cheesy goodness of a quiche but without a heavy crust. I’m giving it a Spanish flair with Manchego, a sheep’s milk cheese, but you can use whatever cheese you like, even a mix of cheeses if you have a little bit of this and a little bit of that in the fridge.

Ingredients

  • 5 large eggs  
  • 1 cup shredded Manchego cheese 
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon fine sea salt 
  • 3/4 teaspoon freshly ground black pepper 
  • 4 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • 4 ounces red onion, finely diced
  • 1 red bell pepper, finely diced
  • 1 jalapeño pepper, seeded and finely diced, or 1 dried chipotle, soaked and diced
  • One 12-inch round corn, whole wheat, or grain-free tortilla 
  • Optional toppings: sour cream, chopped cilantro, salsa, avocado slices

Directions

Step 1

Preheat your oven to 375°F. Whisk the eggs, cheese, cilantro, salt, pepper, and 1 tablespoon olive oil in a bowl; set aside.

Step 2

Heat a 10-inch cast-iron skillet over medium heat. When hot, add the remaining 3 tablespoons olive oil, the red onion, bell pepper, and jalapeño, and sauté until tender. Transfer the vegetables to a separate bowl.

Step 3

Use tongs to place the tortilla in the skillet and press the edges against the sides of the pan. Add back the vegetables and then pour in the egg mixture. Bake until firm, about 20 minutes. 

Step 4

Keeping an oven mitt on the handle of the hot skillet, run a spatula around the edge of the torta and then cut it into quarters. Plate each serving and top with your choice of optional garnishes and a drizzle of olive oil.

Yields 4 servings

Juande’s Migas

Posted on by The Olive Oil Hunter

Migas is Spanish for breadcrumbs, and this dish makes the most of a leftover loaf when sautéed and served with chorizo, the famed Spanish sausage. First developed as a breakfast dish in Andalucía, it’s popular throughout Spain for lunch and even dinner, and variations abound. This is the version I cooked with Juande de Dios of García-Molina, producer of this quarter’s medium selection.

Ingredients

  • 8 ounces day-old bread
  • 1/2 cup water at room temperature, more if needed
  • 6 tablespoons extra virgin olive oil, divided use, plus more, for drizzling
  • 6 ounces chorizo, cut in 1/2-inch slices
  • 1 medium onion, about 8 ounces, halved and cut into slivers
  • 1 large bell pepper, 8 ounces, diced
  • 6 garlic cloves, minced
  • 1 teaspoon coarse sea salt, more to taste
  • 1/4 teaspoon freshly ground black pepper, more to taste
  • 4 eggs

Directions

Step 1

Cut the bread into chunks, then pulse them in the food processor until you have a mix of small and medium pieces along with some crumbs (you can also do this all by hand). You should have about 4 cups.

Step 2

Transfer to a large bowl and add 1/2 cup water just to moisten them. Use your hands to work the water into the breadcrumbs, adding more only
if needed (the breadcrumbs should be damp and crumbly, not soggy).

Step 3

Heat a 12-inch frying pan or wok over medium-high heat. When hot, add 2 tablespoons olive oil and the chorizo; cook until well browned, about 7 minutes. Add the onions, peppers, garlic, salt, and black pepper and cook until the peppers are tender, another 10 to 15 minutes. Use a slotted spoon to transfer the chorizo and vegetables to
a nearby bowl, leaving as much oil in the pan as possible. Add another 2 tablespoons olive oil to the pan, then the bread; allow it to crisp for about 2 minutes before flipping the pieces. When they’re all fully toasted, fold in the chorizo and vegetables; turn off the heat.

Step 4

Heat another large frying pan over medium-high heat until hot. Add 2 tablespoons olive oil and then crack an egg into each quadrant of the pan. Let cook undisturbed until the whites are firm.

Step 5

Divide the migas among four plates and top each portion with a fried egg.

Serves 4

Piquillo Pepper and Goat Cheese Omelet

Posted on by The Olive Oil Hunter

Caramelizing onions is a labor of love—time consuming, but you can do other jobs in the kitchen while keeping an eye on them, and the taste is worth every minute. Maximize the effort by doubling or tripling the amount and save the rest for other dishes. Piquillo peppers are available online and in some stores, and come roasted, skinned, and jarred—they’re also great on sandwiches.

Ingredients

  • 4 tablespoons extra virgin olive oil, divided use
  • 4 ounces onions, cut into thin slivers
  • 1 teaspoon fine sea salt, divided use
  • 4 large eggs, beaten
  • 1/4 teaspoon freshly ground black pepper
  • 2 piquillo peppers, cut into large dice
  • 1 scallion, trimmed and thinly sliced
  • 2 ounces goat cheese, crumbled
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon chopped fresh flat-leaf parsley

Directions

Step 1

Heat a sauté pan over medium heat. When hot, add 2 tablespoons olive oil and the onions and cook for 5 minutes, then sprinkle with 1/2 teaspoon salt. Continue cooking over medium-low heat until tender and brown, 30 or more minutes (an hour or more if you double or triple the amount of onions). Transfer the onions to a dish.

Step 2

Raise the heat under the pan to medium-high. Beat the eggs in a bowl with the rest of the salt and the black pepper. Add the rest of the olive oil to the pan, then pour in the eggs. Cook undisturbed until firm around the edges, then place peppers, scallion, goat cheese, onions, and herbs on one half of the eggs. Fold the plain half over the fillings and continue to cook for another 3 minutes until the eggs are set; for ease, use a cake lifter instead of a spatula to fold. Then slide the omelet onto a serving plate.

Yields 2 servings

Olive Oil and Lemon Pancakes

Posted on by The Olive Oil Hunter

Pancakes from scratch take breakfast (or brunch) to a whole new level. These are so tasty that you don’t need any syrup to enhance their flavor. If you want a nutritious garnish, top each serving with mixed berries. 

Ingredients

  • 1-1/2 cups all-purpose flour  
  • 1/2 cup white whole wheat flour
  • 3 tablespoons sugar or equivalent 
  • 2-1/2 teaspoons baking powder  
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon cinnamon
  • 4 large or extra-large eggs   
  • 4 tablespoons extra virgin olive oil, divided use
  • 1-1/3 cups milk or non-dairy alternative 
  • 1 cup ricotta cheese
  • 2 teaspoons vanilla  
  • Zest of one large lemon 
  • 4 tablespoons freshly squeezed lemon juice

Directions

Step 1

Mix all the dry ingredients in a large bowl. 

Step 2

In a separate bowl, beat the eggs until frothy, then add 3 tablespoons olive oil, the milk, ricotta, vanilla, and lemon zest. Whisk well, then fold in the lemon juice.

Step 3

Using a large spatula, scrape the liquid mixture into the bowl of dry ingredients and blend thoroughly, being sure to incorporate all the flour into the batter.

Step 4

Heat a griddle over medium heat. When ready, brush the griddle with the final tablespoon of olive oil. Use an ice cream scoop to make as many 4-inch pancakes as will fit without crowding. Cook for about 3 minutes, until the edges start to firm, then flip the pancakes and continue cooking for another 3 minutes. Repeat until you’ve used up all the batter. 

Yields 20 pancakes