Fresh-Pressed Olive Oil Club
Explore Recipes Breakfast Page 12

Scrambled Eggs with Asparagus (Revuelto de Espãrragos)

Posted on by The Olive Oil Hunter

This dish has long been a favorite of mine, good any time of day or night. In Spain, thin stalks of asparagus, called trigueros, are often used. Recently, I enjoyed a version that featured tender green beans instead of asparagus. Feel free to customize with your favorite egg-friendly ingredients.

Ingredients

  • 2 garlic cloves, peeled and coarsely chopped
  • 1/4 cup extra virgin olive oil, plus extra for drizzling
  • 1 bunch asparagus, trimmed, stalks sliced into 1-inch lengths
  • 1 teaspoon pimentón (Spanish smoked paprika), or regular paprika
  • 2 tablespoons white wine vinegar
  • Sea salt
  • 6 eggs, beaten
  • Freshly ground black pepper

Directions

Step 1

Heat the oil in a frying pan and sauté the asparagus over medium heat for 2 minutes. Add the garlic, pimentón, vinegar, and a pinch of salt; stir to combine. Cover and cook for 2 to 3 minutes more, or until the asparagus is tender.

Step 2

Uncover the pan and pour in the eggs. Cook, stirring often, for 2 to 3 minutes, or until the eggs are almost cooked. Remove from the stovetop. (The perfect revuelto is creamy; do not let the eggs brown.) Season to taste with salt and pepper. Drizzle with additional olive oil and serve immediately.

Serves 2 to 3 — Recipe adapted from The Food of Spain (Bay Books, 2008)

Olive Oil Scrambled Eggs with Feta

Posted on by The Olive Oil Hunter

My wife, Meghan, and I love to make breakfast when we’re not traveling on behalf of the Fresh-Pressed Olive Oil Club. Eggs scrambled with peppers is one of our favorite meals, and it can be served for brunch (or even supper) if the day has gotten away from us. Feel free to add your own special touches.

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1/2 red bell pepper, stemmed, seeded, and diced
  • 1/2 green bell pepper (or more red), stemmed, seeded, and diced
  • 4 large eggs, beaten
  • Coarse salt (kosher or sea)
  • 2 ounces crumbled feta cheese (optional)
  • Freshly ground black pepper, for serving

Directions

Heat a nonstick skillet over medium heat and add 2 tablespoons of olive oil. Add the peppers to the pan and sauté until tender, 4 to 5 minutes. Reduce the heat to medium-low. Add a pinch of salt to the eggs, then pour into the skillet. Use a rubber spatula to move the eggs around, cooking them slowly until curds form. (Do not let the eggs brown.) Transfer the eggs to two plates. Top with feta, if desired, and drizzle with additional olive oil.

Serves 2 — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Broccoli Frittata

Posted on by The Olive Oil Hunter

This easy frittata is a great choice for either breakfast or lunch. 

Ingredients

  • 1 garlic clove, peeled and thinly sliced
  • 3 tablespoons olive oil, plus more for drizzling
  • 3 1/2 cups broccoli florets
  • 1/4 teaspoon hot red pepper flakes Coarse salt (kosher or sea) and freshly ground black pepper
  • 8 large eggs
  • 1/2 cup grated Parmigiano- Reggiano cheese (1 1/2 ounces) 

Directions

Step 1

Preheat the oven to 350°F. In a 10-inch ovenproof nonstick skillet, heat 2 tablespoons of the olive oil. Add the garlic and cook over moderately high heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper, and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes; let cool. 

Step 2

In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle the frittata with the cheese. Transfer the skillet to the oven and bake the frittata until the center is just set, about 12 minutes. Cut into wedges and serve warm or at room temperature with extra olive oil for drizzling. 

Serves 6 — Recipe adapted from Food and Wine, March 2012