Fresh-Pressed Olive Oil Club
Explore Recipes Breakfast Page 13

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

Italian Egg Bake

Posted on by The Olive Oil Hunter

Perfect for brunch or overnight guests, this low-carb breakfast goes together in minutes. It’s an excellent opportunity to introduce family or friends to the pleasures and versatility of fresh-pressed olive oil.

Ingredients

  • 2 tablespoons extra virgin olive oil, plus
  • more for drizzling
  • 4 ounces diced pancetta
  • 1/2 cup diced onion
  • 1/4 cup chopped fresh oregano
  • 1/4 cup chopped fresh basil
  • 1/4 cup unsweetened almond milk
  • 2/3 cup shredded Parmesan cheese, plus
  • extra for topping
  • 1/2 teaspoon minced garlic (1 to 2 cloves)
  • 1/4 teaspoon each sea salt and pepper,
  • or to taste
  • 1/2 cup diced fresh tomato
  • 1 cup tomato sauce, preferably homemade
  • 4 large cage-free eggs
  • Chopped at-leaf parsley, for garnish
  • Hot red pepper flakes,
  • for garnish (optional)

Directions

Step 1

Preheat the oven to 425°F.

Step 2

Warm 2 tablespoons of olive oil in an 8-inch cast iron skillet or oven-safe pan for 2 minutes, or until fragrant. Sauté the pancetta and onion until the onion is soft, about 5 minutes. Remove the pan from the heat.

Step 3

Whisk together the almond milk and Parmesan cheese. Reserve extra cheese for topping.

Step 4

Stir in the garlic, tomato, sea salt, pepper, tomato sauce, oregano, and basil. Pour the milk and the tomato mixture over the ingredients in the skillet.

Step 5

With a spatula, create 4 wells in the mixture for the eggs. Crack an egg into each well without breaking the yolk. (You may want to crack the egg into a coffee cup first, then slip it into the well.)

Step 6

Add any extra cheese on top of eggs and place the skillet in the oven for 15-18 minutes, or until the egg whites have set (the yolks will be somewhat runny).

Step 7

Garnish with Italian parsley and red pepper flakes. Serve warm.

Serves 4 — Recipe adapted from cottercrunch.com