Camille's Smoked Salmon Frittata
Victoria and Camille have been cooking together almost from the moment Camille was born. Camille’s tiny hands broke eggs for cakes, stirred frosting and of course licked the beaters. Victoria couldn’t keep Camille out of the kitchen so she purchased a little lightweight stool for her to stand on in order to reach the counters. Because Camille has been cooking for over 20 years she has become an expert in coming up with her own recipes and cooking ideas. She loves to cook for family and friends alike and I must admit her Banana Bread is out of this world. Here is Camille’s Smoked Salmon Frittata that she concocted last night. It was delicious and naturally there are no leftovers. Give her frittata a try for dinner, lunch or breakfast. It’s nice having a multi-meal dish at your fingertips.
INGREDIENTS
1 Diced Medium Onion
1 Tablespoon Butter
12 Fresh Eggs
1 Cup Milk
1/2 Cup Feta Cheese
1/2 Cup Cheddar Cheese
1/4 Cup Sliced Mushrooms
1 Cup Spinach
3/4 Cup Smoked Salmon
1 Teaspoon Freshly Ground Pepper
Preheat your oven to 350º F. In a medium size ovenproof skillet sauté the onions and butter for about 5 minutes over a medium heat. You will want the onions to be translucent. Turn off the heat and let the onions rest. In a large size bowl add all of the eggs. Whisk until well combined. Add the milk, cheese, mushrooms, spinach, salmon and pepper. If you want to add salt you can, but I chose not to because the salmon is already salty. Mix everything together in the bowl and then pour everything over the onions that have been resting in the pan. Place in the oven and bake for 50 minutes until lightly browned and a knife comes out clean. Remove from the oven. Serve directly from the skillet and enjoy. If you’re serving this dish for dinner you could top with sliced avocado. Serves 8
Mother’s Day Scramble
In my opinion the fresher the eggs the better the scramble. I used to have laying hens and the daily eggs were always so delicious. This Mother’s Day egg dish is a bit unique because of the cream cheese. Add this to your Mother’s Day brunch menu and it’s sure to be a big hit.
INGREDIENTS
8 Fresh Eggs
6 Ounces Room Temperature Cream Cheese
2 Tablespoons Chopped Fresh Chives
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
3 Tablespoons Unsalted Butter
In a large size bowl beat the eggs. Add the room temperature cream cheese and combine. Add 1 tablespoon of the chopped chives, kosher salt and pepper. Give a good stir. In a large sauté pan melt the butter over a medium heat. Make sure to not let the butter smoke. You will want the butter to spread over the entire bottom of the sauté pan. Stir in the eggs and cook for 3 to 4 minutes. The eggs should still be nice and moist. Remove from the heat and transfer to a serving platter. Garnish with the remaining chopped chives. Serve immediately. Serves 4
Huevos Rancheros
Mexican food is often imitated but nothing compares to authentic Mexican dishes. Here is a great Mexican weekend breakfast favorite.
INGREDIENTS
8 Tablespoons Vegetable Oil
8 Mini Corn Tortillas
Salsa
1/2 Cup Shredded Cheese
8 Eggs
In a large skillet heat the oil and soften the corn tortillas on both sides by dipping them in hot oil. Drain and set aside in a warmer. Fry the eggs sunny side up and then place the eggs over the corn tortillas. Top with salsa and garnish with cheese. Serves 4
Salsa
4 to 5 Stewed Tomatoes
2 Tablespoons Diced Onion
1 Teaspoon Vegetable Oil
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Garlic Powder
4 Ounces Diced Green Chiles
Chop the tomatoes and combine with the onions. Heat in a saucepan with the oil and salt. Cook over a medium heat until well blended. Mix in the chiles and cover to simmer. Serve hot over your Huevos Rancheros.
Basic Frittata
Just what is a frittata? Well, it is a cross between an omelet and a casserole and is best when it's loaded with lots of delicious ingredients. Make sure to sauté the delicious ingredients first.
INGREDIENTS
8 Lightly Beaten Eggs
1 Tablespoon Fresh Chopped Basil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Black Pepper
3 Tablespoons Olive Oil
1 1/2 Cups Chopped Vegetables of Your Choice
3 Sliced Green Onions
1/2 Cup Chopped Ham
1/2 Cup Shredded Cheddar Cheese
Preheat the broiler. In a medium size bowl combine the eggs, basil, kosher salt and pepper. Set aside. In a large ovenproof sauté pan heat the olive oil over a medium heat. Add the chopped vegetables and the green onions. Cook for 5 minutes until the vegetables are nice and tender. Make sure to stir occasionally. Stir in the chopped ham. Pour the egg mixture over the vegetables mixture. Continue to cook over a medium heat. As the egg mixture sets run a heat-proof spatula around the edge of the skillet. Lift the egg mixture so the uncooked portion flows underneath. Continue to cook and lift the edges until the egg mixture is almost set. Sprinkle with the cheddar cheese. Place the sauté pan under the broiler for 2 minutes. You will want the sauté pan 5 inches from the heat. You will want the cheese melted. Remove from the oven and serve nice and hot. Serves 4
Scrambled Eggs
Scrambled eggs are delicious and are also packed with filling protein that will keep you and your children energized all morning. They are loaded with many essential vitamins and minerals. Eggs cook quickly which makes them easy to prepare in a jiffy. If you like creamy eggs then add a little cream or half & half to your egg mixture before cooking. Make certain to thoroughly coat and heat the pan with either butter or olive oil before adding your whisked eggs. This prevents them from sticking. Cook them over a low heat and stir occasionally. You can add all sorts of favorite things to your scrambled eggs if you like.
INGREDIENTS
8 Eggs (2 Per Person)
3 Tablespoons Unsalted Butter
1/8 Teaspoon Kosher Salt
1/8 Teaspoon Freshly Ground Pepper
Crack 8 eggs into a medium size bowl. Add the salt & pepper. Whisk lightly for 2 minutes. In a large sauté pan heat the butter over a low heat. Add the egg mixture and let cook for 5 seconds. Gently scrape and stir the eggs and cook for 5 minutes until done. Keep stirring. Cooking time will vary depending on what type of pan you use and how high your heat is. When done cooking make sure to remove your scramble eggs from the pan immediately. This will prevent them from continuing to cook. No one wants dry eggs. Serve eggs hot and with toast. Serves 4
Saturday Morning Scramble
Classical haute cuisine preparation calls for serving scrambled eggs in a deep silver dish, but you can serve them in any dish you feel 
like. Hey, you could even eat them out of the pan if you like. 
INGREDIENTS
4 Strips Good Quality Bacon
2 Green Onions
6 Large Organic Eggs
5 Tablespoons Half & Half
2 Ounces Finely Grated Cheddar Cheese
3 Tablespoons Olive Oil
1/8 Teaspoon Kosher Salt
1/8 Teaspoon Freshly Ground Pepper
Rough chop the bacon and green onions and place in a small sauté pan. Cook over a medium heat for 3 minutes. In a small mixing bowl, combine the eggs and half & half with a whisk or a fork. In a separate large sauté pan add the olive oil and heat over a medium low heat for 1 minute. Pour the eggs into the pan and slowly stir with a heat resistant spatula. Add the bacon and green onions. Keep stirring. Sprinkle with the salt and pepper. Keep stirring. Sprinkle in the grated cheese. As soon as the curds begin to form turn the heat up to high. Instead of stirring now fold the eggs over themselves. As soon as there is no more liquid remove from the heat and serve immediately. You don’t want them to look too done in the pan as they will continue to cook on the plate. Serves 4
Mother’s Day Eggs Benedict
Disgustingly Delicious! Eggs Benedict is known as that special occasion breakfast dish. Don’t be intimidated by making the hollandaise sauce. It really is easy especially if you have a food processor or blender. Make this fancy breakfast for your deserving mother this Mother’s Day!
INGREDIENTS
12 Poached Eggs
Hollandaise Sauce:
4 Large Room Temperature Egg Yolks
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Hot Water
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground White Pepper
1 Cup Unsalted Melted & Hot Butter
To Assemble:
2 Tablespoons Butter
12 Slices Canadian Bacon or Ham Slices
6 Split & Toasted English Muffins
Make 12 poached eggs. To make the hollandaise sauce put the egg yolks, lemon juice, hot water, salt and pepper in a food processer or blender. Pulse for just 4 seconds. While the food processer is running slowly pour in the hot melted butter. Pulse for 1 minute until the mixture is thick and creamy. To assemble add 2 tablespoons of butter to a large skillet over a medium heat. Melt the butter. Add the Canadian bacon or ham slices. Cook for 2 minutes on each side. Arrange 2 toasted muffin halves on each plate. Place 1 Canadian bacon or ham slice and 1 poached egg on each muffin half. Spoon 2 tablespoons of hollandaise sauce over each. Serves 6
Huevos Con Chorizo
Huevos Con Chorizo (scrambled eggs with chorizo) is a classic Mexican breakfast dish with a combination of eggs and spicy chorizo sausage. Chorizo is a Mexican sausage with a unique flavor that can be found in Mexican food stores and other specialty stores.
INGREDIENTS
1/4 Pound Chorizo Sausage With Casings Removed
6 Large Eggs
3 Tablespoons Butter
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Cup Minced Fresh Cilantro (Optional)
Crumble the chorizo into a medium size skillet. Cook over a low heat until dry and crumbly. Drain off the fat and set aside. In a separate medium size skillet melt the butter over a medium heat. In a small size bowl lightly beat the eggs. Pour the eggs into the skillet. Stir constantly. When the eggs are half cooked stir in the chorizo and finish cooking the eggs. Season with the salt and pepper. Sprinkle with the cilantro. Serve immediately. Serves 4
*Goes well with Cinco de Mayo Salsa
Deviled Eggs
Deviled eggs or eggs mimosa originated in ancient Rome. They are still popular across Europe. In France they are called oeuf mimosa; in Romania, oua umplute (stuffed eggs); in Belgium, The Netherlands and Germany, they are usually filled with caviar and served in a remoulade sauce and are known as “Russian Eggs.” In the United States Deviled Eggs are so popular that there are special dishes and carrying trays designed specifically for them.
INGREDIENTS
For 12 Deviled Eggs
6 Large Hard Boiled Eggs
3 Tablespoons Mayonnaise
1 Teaspoon Djon Mustard
1 Teaspoon Malt Vinegar
Salt & Pepper to Taste
Paprika
Boil eggs on high heat for about 15 minutes. Promptly chill eggs so that the yolks stay bright yellow. Chill for about an hour. Remove eggs from their shells and halve lengthwise with a sharp knife. CAREFULLY remove the yolks (like they are little babies) and place in a medium bowl. Mash the yolks with a fork and add mayonnaise, mustard, vinegar, salt & pepper. Carefully spoon the yolk mixture back into the egg white halves and garnish with a light dusting of paprika. Store in the refrigerator. *Note…be careful when using the salt on the deviled eggs as it is easy to over salt.
Natural Easter Egg Dyes
Coloring Easter eggs is a fun experience for children and adults, but it doesn’t need to be saturated in artificial dyes or chemicals. Here is a list of the best ingredients for making your own organic egg dyes.
Directions: Hard boil however many eggs you wish to decorate and add 1 to 2 tablespoons of white vinegar. Prepare the dyes on the stove top using a pan. Use at least 2 cups of water and 1 teaspoon of vinegar plus the organic dye ingredients. Use 3 to 4 teaspoons of the spice ingredients and 3 to 4 cups of the whole fruit or vegetable ingredients. Boil the dye for at least 5 minutes. Remember the longer you boil the deeper the hue of the dye. Crush the ingredients in the pan to release the pigments and strain. It is best to use the dyes when they are hot. The longer you soak the eggs in the dye the better the colors will turn out. The most important thing is to have fun!
1. Yellow – Use Yellow Onion Skins
2. Yellow – Use Turmeric
3. Blue – Use Chopped Red Cabbage
4. Blue – Use Blueberries
5. Green – Use Chopped or Canned Spinach
6. Green – Use Parsley
7. Red – Use Rose Hips Tea
8. Red – Use Pomegranate
9. Brown – Use Coffee Grounds
10. Brown – Use Black Tea
11. Pink – Use Beet Juice
12. Pink – Use Fresh or Frozen Raspberries
13. Orange – Use Paprika
14. Orange – Use Chili Powder
