Breakfast Skillet

 

Ingredients:

2 tablespoons olive oil
2 medium-sized potatoes, cut into small cubes
1 large yellow onion, finely chopped
4 sausage links, cut into 1/2 inch pieces
1/2 cup of cherry tomatoes, halved
4 large eggs
1/2 cup of feta, or favorite cheese (shredded or crumbled)
crushed red chili peppers, to taste
1/4 cup cherry tomatoes, halved, for garnish

Directions:

1.  Warm a large skillet over medium heat.  Add Olive Oil and heat for 1 minute.  Add potatoes, stirring to coat.  Let brown and crisp for 2 minutes, stirring occasionally.  

2.  Add onion and cook for another 2 to 3 minutes, stirring occasionally, until onions are golden brown and potatoes are softened. Season with salt and pepper.  

3.  Add sausage and let pieces sear and crisp, up to 5 minutes. Stir to avoid burning.  Increase heat to high and add tomatoes, gently stirring to combine,  

4.  Crack each egg into a separate part of the pan; cover and cook for 4 minutes. 

5.  Top with cheese, tomato garnish and red chili flakes before serving.  

Skillet Souffle

Serves 4.

6 large eggs, separated
1/4 cup chopped fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1-1/2 tablespoons unsalted butter
1/2 cup freshly grated Parmesan cheese

1. Pre-heat oven to 400 degrees.

2.  In a large bowl, whisk together egg yolks, chives, salt and pepper.

3.  In a separate bowl, with an electric mixer on medium-high speed, beat egg whites until stiff peaks form.  Using a spatula, fold the egg whites into the yolk mixture.

4.  Melt the butter in a large oven-proof skillet over medium-low heat and tilt to coat all sides.

5.  Add egg mixture to skillet and sprinkle cheese over the top.  Bake at 400 degrees for 10 minutes, or until eggs are puffed and golden.

6.  Cut into wedges and serve.