This Western Omelette Recipe is loaded with bell pepper, onion, and cheese! For a vegetarian version, I omitted the ham and added mushrooms. It makes a delicious and easy meal any time of day! The thing about eggs that is simultaneously fabulous and frustrating is that they’re best served right away. (Of course there are exceptions to every rule, and the one that immediately comes to mind with eggs is hard-boiled! But you get the idea.)...
Cheesy English Muffins with Smoky Balsamic Red Pepper Compote and Fried Eggs
Have I ever mentioned that I went through a random egg-averse phase in college? Yup, it’s true. I went four years without eating so much as a single egg on its own. I think it was the sight/smell of eggs at the cafeteria on campus that turned me off to them because I went back to my previous egg-loving ways just about right after graduation....
Baked Eggs with Smoky Caramelized Onion and Wilted Chard {Lactose-Free; Gluten-Free}
The first time I had Swiss chard I was in my 20’s. (I am not even joking.) That’s pretty sad, right?...
Breakfast Sausage, Mushroom, and Spinach Strata {Lactose-Free}
This is my go-recipe when I want to get extra veggies involved in breakfast (or brunch or brinner, for that matter)....
Mini Potato Frittatas with Cheddar and Scallion
I ended up making this recipe three times in ten days so I could share it with you....
Roasted Vegetable Crustless Quiche with Basil & Pine Nuts {Cuisine Nicoise Cookbook Giveaway}
There are certain recipes you see that you expect to have certain ingredients just from reading the title. Like macaroni and cheese. I always expect macaroni, and I always expect cheese…but that’s not necessarily true. Take cauliflower “macaroni” and vegan “cheese”; true it doesn’t taste exactly like the original, but still, it’s macaroni and cheese-ish and delicious anyway. Or fudge. I hear the word fudge and my mind goes to chocolate. But flavors like cappuccino, cinnamon bun, and peanut butter show that isn’t the case. Chocolate obviously doesn’t have to be included in a fudge-like confection for it to be tasty. And then there’s quiche. […]...
Breakfast Tostada {With Spinach + Hummus}
So, about bananas. I’ve been buying them like crazy because Mike’s on one of his breakfast kicks (remember his orange phase?). Lately he’s been eating a banana a day for breakfast, but until about a week ago he refused to touch a banana that had a single brown spot on it. Even just the slightest hint of a brown spot and he wasn’t having it....
Spinach, Ricotta, & Portobello Gratins
I had a couple of beautiful portobellos in my fridge and I was going to make them into giant stuffed mushrooms…but, there are a million recipes out there for stuffed mushrooms and you probably don’t need another. (Plus I was in the mood for something a little different!) I thought the mushrooms would also make the perfect base for individual gratins so I decided to do that instead....
Oven-Coddled Eggs {With Chard, Parmesan, & Fresh Herbs}
The latest 5 Star Makeover theme was Farmers’ Markets, a theme I really enjoyed because of how wide open for creativity it was. I can’t think of any way I’d rather spend a weekend morning than perusing my farmers’ market, looking for fresh goodies and thinking of how I want to eat them....
White Asparagus with Hardboiled Egg & Fontina Fondue
After I made White Asparagus Risotto Cakes last week I was lucky enough to have some leftover white asparagus in my fridge. I was planning to simply cook the asparagus and make a hollandaise sauce to serve with it, but when I saw the lonely little wedge of leftover Fontina in my cheese drawer I had another idea. Why not make a cheese sauce instead of hollandaise and serve it topped with hardboiled egg?...
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 