Fresh-Pressed Olive Oil Club
Explore Recipes Breakfast Page 9

Nutty Oat Muffins

Posted on by The Olive Oil Hunter

These muffins have a great crunch and are packed with whole grain goodness. 

Ingredients

  • 1-1/2 cups white whole wheat or whole wheat pastry flour 
  • 3/4 cup rolled oats 
  • 2 ounces almonds or walnuts, roughly chopped 
  • 1 tablespoon baking powder
  • 1/4 cup brown sugar 
  • 1 tablespoon stevia
  • 1/2 teaspoon ground cinnamon 
  • 1/2 teaspoon fine sea salt
  • 1 cup blueberries, rinsed and patted dry
  • 4 tablespoons extra virgin olive oil
  • 2 extra-large eggs
  • 1 cup milk, your choice of dairy or plant-based
  • 2 teaspoons vanilla extract or paste

Directions

Step 1

Preheat your oven to 400ºF if conventional, 380ºF if convection. In a large bowl, whisk together the flour, oats, nuts, baking powder, sugar, stevia, cinnamon, and salt. Add the berries and toss to coat (this will help them stay well distributed in the batter).

Step 2

In a separate bowl or measuring cup, whisk together the olive oil, eggs, milk, and vanilla. Pour the liquid ingredients over the flour mixture and use a spatula to fold them in just until no traces of flour remain.

Step 3

Use a large ice cream scoop to fill a 12-muffin tin and bake for 20 minutes or until the tip of a knife comes out clean. Cool for 10 minutes and then transfer the muffins to a rack to finish cooling. Store in a covered tin for up to two days and then refrigerate.

Yields 12 muffins

Olive Oil-Fried Eggs with Za’atar

Posted on by The Olive Oil Hunter

If you’re not familiar with it, za’atar is a fragrant spice blend that originated in North Africa, but is very popular throughout the Mediterranean basin. You can buy it at larger supermarkets or online, or you can make your own. See recipe below. If desired, serve the egg with warmed pita bread.

Ingredients

  • 1 large farm-fresh egg
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1/4 teaspoon coarse salt (kosher or sea), or more to taste
  • 2 teaspoons za’atar (see below)

Directions

Step 1

Crack your egg into a ramekin or small dish.

Step 2

Warm a nonstick skillet over medium-high heat. Reduce the heat to medium and add the olive oil. Tilt the pan to distribute the oil and watch for the oil to shimmer.

Step 3

Carefully slide the egg into the warmed oil. Season with salt and the za’atar. Cook for about 2 to 3 minutes over medium heat, spooning some of the olive oil on top, until the white is firm, the edges begin to brown, and the yolk is done to your liking. (If you like firm yolks, you can cover the pan for 30 seconds more.) Transfer to a plate and serve immediately with a drizzle of olive oil and a dusting of za’atar.

Serves 1 — Recipe adapted from themediterraneandish.com

Note: To make za’atar, combine 1 tablespoon of toasted sesame seeds, 2 tablespoons of dried oregano, 1 tablespoon sumac or black lime, 2 tablespoons dried thyme, and 1 teaspoon of salt in a spice grinder, small food processor, or a mortar and pestle. Grind to combine, but avoid turning the mixture into a powder. Store in a covered jar away from heat and light.

Leek and Cheese Frittata

Posted on by The Olive Oil Hunter

If you have family or friends staying over, a leek and cheese frittata is the perfect breakfast food—and my recipe gives a delicious result without requiring you to slave away in the kitchen! You’ll see that it has only a pinch of salt, to cut back on sodium, a health goal for almost all of us. 

Ingredients

  • 6 eggs
  • 2 ounces Parmesan cheese, grated
  • 1 teaspoon butter, softened
  • 2 tablespoons milk
  • 2 tablespoons of extra virgin olive oil
  • 1 large leek (the white and some of the tender green part), sliced
  • Pinch of coarse salt

Directions

Step 1

In a bowl, whisk the eggs, cheese, butter, and milk. Heat a frying pan, add the oil, and sauté the leek slices until softened, adding the salt as they cook. Pour the egg mixture into the saucepan, and cook over medium heat until firm.

Step 2

Cover the pan with a lid, remove from heat, and let stand for 10 minutes. You can serve it hot or at room temperature. If you’d like to prepare it ahead by an hour or so, leave the lid on.

Yields 4 servings

Olive Oil Scrambled Eggs with Peppers and 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 we’ll have it for brunch or even supper if the day has gotten away from us. Peppers and feta are delicious additions—experiment with various cheeses and veggies to make this dish your own.

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 hot pepper if you’re adventurous), stemmed, seeded, and diced 
  • 4 large eggs, beaten
  • Coarse kosher or sea salt
  • 2 ounces crumbled feta cheese
  • Freshly ground black pepper, for serving 

Directions

Step 1

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.

Step 2

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 the feta and drizzle with additional olive oil. 

Yields 2 servings.