Where do you get your recipe inspiration? The other day I was at the grocery store. Nothing fancy (there still isn’t even Whole Foods or a Trader Joe’s in my area, if you can believe that!), just my regular grocery store (picking up the bread that I mentioned in this post, actually). When I saw them looking up at me....
Meals in Minutes — Open-Face Omelet
Some nights I crave breakfast for dinner and on these nights an omelet makes a delicious meal. It’s healthy, filling, and can be made in a matter of minutes. I like to make omelets later in the week or on the weekend since they are a great way to use up any leftovers that may have accumulated in the fridge during the week. If you don’t have zucchini you can sauté any veggies you have on hand. Open-Face Omelet (Yield: 1 serving) 1 1/2 tsp olive oil, divided 1 small (about 1/3 lb) zucchini, cleaned and thinly sliced 1 small clove garlic, minced 2 eggs, […]...
Greek-Inspired Omelet
A couple weeks ago I bought a brick of Kefalotiri cheese to make Saganaki (recipe coming soon!) and I had some leftover cheese. Kefalotiri is a hard, dry Greek cheese made of sheep or goat’s milk. Inside it’s dappled with small, irregular holes, and it has a sharp aroma and a tangy, salty taste. To me, the texture and flavor of Kefalotiri is very similar to Pecorino Romano or Parmigiano-Reggiano, so either of those might work well as a substitute. Chives grow wild in Greece, so when one of Mike’s colleagues was sweet enough to give me a large bag of chives (thank you, Thom!) […]...
Spaghetti Quiche with Roasted Asparagus
After a long, cold winter I look forward to seeing asparagus abound in the market…it means spring is here! When asparagus is in season I’m always looking for new recipes to use it in, so when Natasha announced that this month’s 5 Star Makeover Challenge was pasta, I knew I wanted to incorporate asparagus somehow. Quiche came to mind and I envisioned a golden spaghetti crust filled with a light quiche and roasted asparagus, and topped with bubbling cheese. The crust didn’t turn out as planned…the spaghetti wasn’t golden or crust-like. Instead, the pasta incorporated into the quiche filling (think spaghetti frittata). I think next […]...
Welsh Rabbit (With Spinach & Poached Egg) & An Announcement
I usually spend Saturday afternoons with my 6-year-old niece. I take her to the library and then out for a coffee (hot cocoa for her ;) ) and occasionally shopping, and we both have a blast. She’s so cute, whenever I see her she tells me how many days are left until next Saturday (what she calls our “girls’ day out”). A couple weeks ago we were at the library (she was playing Miss Spider and I was thumbing through a stack of old cookbooks), when I happened upon a recipe for Welsh Rabbit (also known as Welsh Rarebit). I’ve heard of Welsh Rabbit before, but I never actually […]...
Roasted Acorn Squash with Maple-Sausage and Egg Filling
This dish is the perfect accompaniment to Thanksgiving dinner, or paired with salad greens that are dressed with Maple-Dijon Vinaigrette, it’s the perfect meal (especially brunch!). For the full recipe, see here....
Baked Egg Skillet with Vegetable Hash
This dish is as delicious as it is simple. The crispy potato, the creamy yolks, and the sharpness of the cheddar all come together wonderfully. And the veggies take on a lovely, nutty flavor after being roasted. This meal is perfectly hearty without being heavy, and since the amounts can be easily adjusted to serve any number, it’s a great dish to serve at a brunch. Feel free to switch up the vegetables for your favorites (I think zucchini would be delicious), or you could add some kind of breakfast meat. Baked Egg Skillet with Vegetable Hash (Yield: 1 serving) 1 […]...
BLT Crustless Quiche
What is the difference between crustless quiche and frittata?, you might be wondering. As far as I can tell, not much. The only difference that I know of, is that crustless quiche (like regular quiche) is made of a custard mixture (eggs and some form of cream or milk), while frittata is made of eggs. The end products end up being slightly different…quiche has a lighter and more delicate texture, while frittata is denser. In my recipe for crustless quiche I lighten it up by replacing cream with a purée of low-fat cottage cheese and milk…it actually has a very creamy consistency and does a […]...
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 
