Fresh-Pressed Olive Oil Club
Explore Recipes Breakfast Page 10

Eggs and Greens in Olive Oil

Posted on by The Olive Oil Hunter

Like many followers of the Paleo lifestyle, we’ve been frying eggs in EVOO for years and have never looked back. We love the crispy edges, the incomparable flavor, and, of course, the health benefits.

Ingredients

  • 3 tablespoons extra virgin olive oil, divided use
  • 2 large eggs
  • 2 cups baby spinach or other tender greens of your choice
  • Coarse salt (kosher or sea) and freshly ground black pepper to taste
  • Powdered sumac or paprika (optional)

Directions

Step 1

Heat 1 1/2 tablespoons of olive oil in a large nonstick pan over medium-high heat. Add the spinach and cook, stirring frequently, until the greens are barely wilted. Tip them onto a serving plate and keep warm.

Step 2

Heat the remaining 1 1/2 tablespoons of olive oil in the same pan over medium heat. When hot, gently break the eggs into the pan and season generously with salt and pepper. Reduce the heat to medium. Fry the eggs until done to your liking, 1 to 3 minutes. Spoon the olive oil over the tops of the eggs to help cook the yolks and whites.

Step 3

Carefully top the greens with the eggs (try not to break the yolks). Dust, if desired, with powdered sumac or paprika. Serve immediately.

Serves 1 but can be multiplied as desired — Recipe adapted from kalynskitchen.com

Frittata with Arugula

Posted on by The Olive Oil Hunter

This infinitely customizable recipe is good for breakfast, lunch, or dinner—warm or at room temperature. The following version is vegetarian, but you can add cooked sausage, diced ham, or crispy bacon to the mix. Serve with toasted country-style bread if you’re not watching your carbs.

Ingredients

  • 5 ounces fresh baby arugula (about 4 big handfuls), washed and dried
  • 2 tablespoons white or red wine vinegar
  • 1/4 cup extra virgin olive oil, plus extra for oiling the pie plate and for drizzling
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 1 cup grated mozzarella or Monterey Jack, divided use
  • 1 scallion, trimmed, white and green parts thinly sliced
  • 1/2 red bell pepper, stemmed, seeded, and diced
  • 6 large eggs, beaten

Directions

Step 1

Preheat the oven to 350°F.

Step 2

Place the arugula in a medium mixing bowl and fluff with your fingers. Add the vinegar and 1/4 cup of extra virgin olive oil; toss gently to mix. Season lightly with salt and pepper and toss again. Set aside.

Step 3

Oil a 9-inch glass pie plate with olive oil. Scatter 3/4 cup of the cheese evenly over the bottom of the pie plate. Top with the scallions and bell pepper. Slowly pour the eggs over the vegetables and cheese.

Step 4

Bake the frittata until the eggs are just set and have begun to pull away from the sides of the pie plate, about 25 minutes. Sprinkle the remainder of the cheese evenly over the top of the frittata; the heat
from the eggs will melt it. Let the frittata rest for 5 to 7 minutes before cutting into 6 wedges.

Step 5

To serve, place a wedge of frittata on each plate; pile some of the arugula salad on the side Serve extra virgin olive oil on the side for drizzling.

Serves 4 to 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Easy Sheet-Pan Baked Eggs and Veggies

Posted on by The Olive Oil Hunter

Colorful peppers and onions combine to create an appealing sheet pan breakfast that cooks in about 20 minutes. We like to finish our eggs with a generous drizzle of extra virgin olive oil.

Ingredients

  • 1 orange bell pepper, cored, seeded, and thinly sliced
  • 1 red bell pepper, cored, seeded, and thinly sliced
  • 1 green bell pepper (or another orange or red bell pepper), cored, seeded, and thinly sliced
  • 1 medium red onion, peeled, halved through the stem, then thinly sliced into half moons
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 2 teaspoons za’atar, divided use
  • 1 teaspoon ground cumin
  • 1 teaspoon ground Aleppo pepper or other pure chile powder
  • Extra virgin olive oil
  • 6 large eggs, preferably organic
  • 1/3 cup loosely packed chopped fresh flat-leaf parsley
  • 1 large Roma tomato, cored and diced
  • 1/3 cup crumbled feta or ricotta salata (optional)

Directions

Step 1

Preheat the oven to 400°F.

Step 2

Place the sliced bell peppers (all colors) in a large mixing bowl. Add the red onions. Season with kosher salt and pepper, 1 teaspoon za’atar, the cumin, and the Aleppo pepper. Drizzle with extra virgin olive oil. Toss to coat.

Step 3

Transfer the pepper and onion medley to a large rimmed sheet pan. Spread in one layer. Bake for 10 to 15 minutes.

Step 4

Briefly remove the pan from the oven. Carefully make 6 evenly spaced depressions among the roasted veggies. Carefully crack an egg into each depression, keeping the yolk intact (it helps to crack the egg in a small dish first).

Step 5

Return the sheet pan to the oven and bake until the egg whites set. Bake until the yolks are done to your liking, 5 to 8 minutes. Remove the pan from the oven. Season the eggs to your liking. Sprinkle the remaining teaspoon of za’atar all over. Add the parsley, diced tomatoes, and a sprinkle of feta. Drizzle with extra virgin olive oil and serve immediately.

Serves 6 — Recipe adapted from themediterraneandish.com