Baked eggs never tasted so good. Thin slices of zucchini, fresh mozzarella, and yellow cherry tomatoes make for one impressive skillet breakfast. A sprinkle of walnuts adds an unexpectedly delightful crunch.
Celebrate summer produce in this caramelized vegetable frittata recipe. Crunchy walnuts and melty Mozzarella join the zucchini and tomatoes to make this baked egg dish stand out among the brunch competition.
Preheat broiler. In a medium bowl whisk together eggs, salt, and crushed red pepper. Heat olive oil in a 10-inch oven-going skillet over medium-high heat. Layer zucchini slices on bottom of skillet in an even layer. Cook for 3 minutes, turning once. Top with cherry tomatoes. Pour egg mixture over vegetables in skillet. Top with mozzarella balls and walnuts. Cook over medium heat for 4 to 5 minutes or until sides begin to set, lifting with a spatula to allow the uncooked portion to run underneath.
Broil 4 inches from the heat for 2 to 3 minutes more or until set. Cut into wedges to serve.
Serve with tomatoes slices and basil leaves and drizzle with additional olive oil.
You can call it a Dutch baby or a breakfast popover, but we call it delicious. Bust out the oven-safe skillet to create this decadent breakfast. Whipped cream is optional.
Yes, you can enjoy a warm breakfast without a lot of effort! Make the tasty banana sauce the night before, then reheat it as you bake your puffy oven pancake in the morning.
Preheat oven to 400°F. Place the 2 tablespoons butter in a 12-inch oven-going skillet or round heavy metal baking pan. Place skillet in oven for 3 to 5 minutes or until butter is melted.
Meanwhile, in a medium bowl beat eggs with a wire whisk or rotary beater. Add flour, milk, and salt; beat until smooth. Immediately pour batter into the hot skillet. Bake for 20 to 25 minutes or until puffed and well browned.
For brown sugar-banana sauce, in a small saucepan combine the 1/2 cup butter and the brown sugar. Cook and stir over medium heat until melted. Add bananas; cook about 2 minutes or until heated through, stirring gently. Carefully stir in rum; heat through.
To serve, spoon sauce over pancake. If desired, sprinkle lightly with powdered sugar and serve with whipped cream. Serve warm.
Prepare brown sugar-banana sauce as directed in Step 3. Place in an airtight container; seal and chill for up to 24 hours. To serve, place in a small saucepan. Cook and stir over medium-low heat until heated through. Prepare Puffed Oven Pancake as directed. Serve pancake with brown sugar-banana sauce.