Eggs and Main Dish

Waffle Frittatas


Waffle Frittatas are my latest experiment in the “Can you waffle it?” category.

Waffle Frittatas. Fluffy Frittatas from your waffle iron? Eggs, potatoes, cheese and scallions come together for a hearty, quick and easy, all in one meal.

It’s not like I’m obsessed with waffling things, although I admit I have been intrigued by some of the things I’ve seen people waffle. (Warning: I shall be using “waffle” as both a noun and a verb throughout the post :) The truth is, I love waffles, the traditional ones, that is. My favorite waffle is malted and golden and crispy on the outside, moist and tender on the inside.

Waffle Frittatas. Fluffy Frittatas from your waffle iron? Eggs, potatoes, cheese and scallions come together for a hearty, quick and easy, all in one meal.

I can’t remember what inspired me to waffle a frittata. I didn’t even google it. I’m sure I’m not the first. At this point, I think just… Continue reading

Breakfast Enchiladas Suizas

Breakfast Enchiladas Suizas

Next week is Cinco de Mayo.

Breakfast Enchiladas Suizas-11

I could be hawking some kind of taco or dip or refreshing twist on a margarita today. But instead, I’m offering up Breakfast Enchiladas Suizas. According to Wikipedia, “suizas” refers to enchiladas made with a white, milk or cream based sauce. They are “Swiss” style, derived from Swiss immigrants to Mexico that established dairies.

I have been in love with this kind of enchilada for years, in fact, all the way back to my single girl days. That was long enough ago that I used to buy “healthy” premade frozen meals to keep in the freezer for the days when I would… Continue reading

Herbed Goat Cheese Scrambled Eggs

Herbed Goat Cheese Scrambled Eggs

Scrambled eggs have always been one of my favorite ways to eat eggs.


Don’t get me wrong, I love eggs made just about any way, but I most often default to scrambled. For most of my life, I never got too complicated when making eggs.  In my mind, they were a quick breakfast; just scramble them up with a fork and pour them into a pan. When I want to get a bit more fancy, I make Herbed Goat Cheese Scrambled Eggs.

Once, when I was in London shopping fashion trends and getting inspired for some upcoming product development, I had the best scrambled eggs I’d ever… Continue reading



This is the kind of breakfast my dad would make.

torta rev-06

Torta.  It came in many forms, but at it’s most basic, it was fried potatoes, onions, garlic and eggs. Often he would add ground meat or tomatoes or other vegetables, but my favorite was when it was just made with the potatoes and onions. For me this makes perfect sense, since my favorite breakfast will always include hash browns :)

torta rev-01

My dad was a great cook and he cooked often.  If he was the first to the kitchen, the smell of garlic frying was sure to follow. He generally left the making of sweeter breakfast… Continue reading

Berry Blintz Souffle

Berry Blintz Souffle

This recipe? Well, it’s been a long time coming. berry-blintz-souffle-05 I received it about forever ago, which is about a hundred years, or when I was in college.  Berry Blintz Souffle. If I saw it on the menu for weekend brunch, it was a treat I didn’t want to miss.  There was some pretty good food that came out of that university dining hall, food made from scratch with recognizable ingredients.  It’s funny.  I know a lot of people who have quite  a fondness for some of the food that lunch ladies made back then.  Google it. … Continue reading

Spinach Feta Egg White Cups

Spinach Feta Egg Cups

Protein at breakfast is a must for me.


Spinach Feta Egg White Cups have been at the top of the list for fulfilling that need ever since I was pregnant.  I used to eat a bowl of cereal with skim milk for breakfast almost every day, month after month, year after year, until one day, I just got sick of it.  I was hungry by mid morning, so I’d have some fruit to carry me over until lunch.  When I was pregnant, that carb centric breakfast just wasn’t going to cut it anymore.  So, for years and years now, I’ve made… Continue reading