Fried Stuffed Rice Balls Video Recipe

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Mom's Fried egg with Tomato Sauce

                                   ~~~~~ Recipe is been revised by me~~~~
This is one of my favorite dish that my mom used to make a lot for us, you can make it for breakfast, lunch and dinner. 

(Mom only topped it with grated cheese, but I added the mozzarella to it. Her original recipe is without the mozzarella.)

2 eggs

2 - 3 tablespoons extra virgin olive oil

salt and pepper to taste

1/4 cup already made sauce (heated)

romano or parmesan grated cheese 

1 slice fresh mozzarella (optional)

In a nonstick skillet on low to medium heat, heat the oil, crack the eggs in the hot oil add salt and pepper to taste, cover and cook for about 2 to 3 minutes, make sure the eggs are not too runny then add the sauce and grated cheese, top and mozzarella (optional), cover and cook for about another 2 to 4 minutes or until mozzarella is melted .

Serve with italian bread or toast.

Spinach Spaghetti Frittata

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Brunch pizza with bacon and eggs

I went to a brunch get together and I had this brunch pizza that someone had made. it was very good, it looked like there was some kind of cheese mixed with eggs and topped with bacon and sausage, I asked who made it but unfortunately the person that made it was not there, but someone though had told me that the boboli pizza crust was used. So I decided to put one together I didn't know the ingredients amounts so I guessed,  Believe it or not it came out pretty good, I only topped it with bacon. My kids were going crazy over it. So here is my version for the brunch pizza.



Ingredients:

1 12" Boboli® Original Pizza Crust

8 oz Philadelphia cream cheese at room temperature

5 large eggs 

2 teaspoons butter

5 to 6 slices of bacon cooked and crumbled 
or you can also use the real bacon bits

1 and 1/2 tablespoons water

salt and pepper to taste


Directions:

Preheat oven at 450 degrees

Wisk the eggs, water and salt and pepper together.

In a nonstick skillet over medium-low heat, melt the butter add egg mixture, cook and stir until eggs are completely set. Keep eggs warm.

Meanwhile spread the cream cheese over the Boboli pizza crust leaving about 1 inch around the crust.

Add the scrambled eggs on top of the cream cheese, press the eggs with the back of a spoon so it sticks to the cream cheese, add the bacon and bake for about 8 to 10 minutes or until crust is golden brown.

                                                                           

LinKev's Vegetable Frittata

Ingredients:

10 eggs beaten
4 oz. cream cheese cut in small cubes
1 cup chopped fresh spinach
1 small tomato chopped
1/2 zucchini cut in small cubes (about 3/4 cup)
1/2 small onion chopped
1/2 cup of sweet pepper strips 
salt and pepper to taste
3/4 cup shredded mozzarella cheese for topping
2 tablespoons butter



Directions:

Preheat oven at 350°

In a large enough bowl beat the eggs add salt and pepper to taste.
In a ovenproof 12-inch nonstick (If you don't have a ovenproof skillet, cover the handle very well with alluminum foil) melt butter add the eggs reduce heat to low cook for about 1 minute then add all the ingredients except for the mozzarella cheese. Cook for about 5 minutes or until eggs are set around the edges.
Place in the oven and bake for about 10 minutes, remove from the oven and sprinkle the top with the shredded mozzarella cheese, return to oven for another 5 minutes or until mozzarella is melted.

The frittata will slide really easy from the skillet. Slide on a big enough dish.

                                                                         

Mom's Onions with eggs (A Scipuddata)

(A scipuddata is a sicilian name for this recipe)

This is a recipe that my mom used to make for us, she would make it for a quick lunch or a snack and of course sometimes for dinner too when we were on a tight budget. We didn't mind it because we loved it. I still love it. Mom would serve it with italian bread, I would make open face sandwiches. I even used english muffins and it is just as good. I recently used this recipe as an appetizer with italian bread cut into bite sizes and topped with the egg mixture.

6 eggs  
3 tablespoons water
2 large onions sliced thin
1/3 cup romano or parmesan grated cheese
3 tablespoons olive oil
salt to taste


In a bowl whisk the eggs with water, grated cheese and salt.
In a nonstick skillet heat oil on medium to low heat, saute' onions until translucent, add the egg mixture do not stir right away wait until you see  the first hint of the eggs setting, start to stir with a spatula or wooden spoon by scraping the bottom of the skillet continue scraping and at the same time break apart the large pieces of eggs as they form, remove from heat once the eggs are cooked. Serve with italian bread or I sometimes serve it on an english muffin open faced. This recipe is just as good cold too. I also used this as an appetizer on italian bread cut into bite sizes and topped with the egg mixture.

Halloween Eye

Here is the original  recipe link

http://www.cookingandcooking.com/Recipes/Halloween_Eye.htm

Directions

3 hard-boiled eggs

2 tablespoons mayonnaise

1/2 teaspoon garlic powder

2 tablespoons dried mint

black olives

salt & black pepper to taste

mustard sauce

Preparation

Peel the hard boiled eggs and cut in half. Carefully scoop the yolks out and place them into a small bowl.

Mash the yolks with a fork. Add mayonnaise, garlic powder, dried mint, salt and black pepper; mix well.

Spoon the yolk mixture into the cavity in each white half.

On top of each yolk filling, place a slice of black olive. Add a drop of mustard sauce (using as pupil).

Cut the olives into the shape of eyelashes and insert them into the yolk mixture.

Chill until time to serve.

Serve with cracker.

Makes 6 eyes.

Deviled Egg Eyeballs by Top Chef

Here is the original  recipe link
 http://cookingandblogging.com/halloween-recipes/halloween-recipe-deviled-egg-eyeballs/

In a large saucepan or stockpot, boil enough eggs to make the desired amount of deviled eggs.  Adding some salt to the boiling water will make it easier to remove the shells later.  You can make your deviled egg filling from any recipe, but here’s the recipe I use:

• A dozen hard-boiled eggs, peeled
• 1 can deviled ham (4.5 ounces)
• 1/4 cup sweet relish
• 1/3 cup mayonnaise
• 4 tsp. mustard
• 12 green olives (stuffed with pimientos)
• Ketchup

Cut boiled and peel eggs in half lengthwise, remove yolks, and set aside whites.  Place egg yolks in a small mixing bowl and mash with a fork.  Add ham, mayo, relish, and mustard.  Mix well, and season with salt and pepper to taste.

Fill egg whites with filling.  Top with olive halves to create the eyeball look.  If you want to make bloodshot eyeballs, use ketchup to create blood vessels.  This is easily done by placing the desired amount of ketchup in a disposable plastic bag.  Make a small hole in the bag and use it like an icing bag.  You can also poke a hole in a fast food ketchup packet. If you’re taking these to a Halloween party, I  recommend using a deviled egg carrier, as they like to slide around.

The photo above shows sliced black olives with a dot of ketchup in the center rather than stuffed green olives, and they’ve colored their egg filling green.  Anything goes here!

Linkev's Pizza Frittata

This pizza frittata can be for any meal, you can substitute any toppings for the pizza frittata, like pepperoni, mushrooms, black olives,peppers, hamburg, chicken, and so on. I personally like the ricotta cheese with the spinach and tomatoes combination.
Make sure if it's hamburg or chicken you cook them before you add them to the eggs or if it's onions, peppers, mushrooms you saute' them.

Ingredients for frittata

12 eggs
2 tablespoons water or milk
salt and black pepper to taste
1/4 cup of ricotta cheese 
6-8 slices of fresh mozzarella or
1 cup of shredded mozzarella cheese
1/2 cup of chopped fresh baby spinach
1 tomato thinly sliced
2 teaspoons plus one tablespoon olive oil
1 medium onion thinly sliced

Ingredients for sauce
1 14.5 oz can of diced tomatoes drained
2 teaspoons olive oil
3 garlic cloves thinly sliced
6 to 8 large basil leaves chopped
1/4 teaspoon salt
1 teaspoon sugar

Preheat oven at 350°


In a ovenproof 12-inch nonstick (If you don't have a ovenproof skillet, cover the handle very well with alluminum foil). heat 2 teaspoons olive oil over medium heat and saute' onions remove and set aside. In a large enough bowl beat the eggs add water or milk, salt and pepper to taste. add one tablespoon of olive oil to the same skillet and heat over medium heat add the eggs, reduce heat to low, cook for about 3 minutes then add the ricotta in teaspoonfuls all around the eggs, add the chopped spinach and tomatoes, once you see that the eggs are set around the edges,(make sure you are not burning the bottom) then tranfer in the oven and bake for about 12 minutes or until eggs are cooked.

Meanwhile in another nonstick skillet heat the olive oil saute' garlic
until soft add the can of tomatoes, basil, salt and sugar, simmer for about 5 minutes, break up tomatoes with a fork.
Spoon sauce over the frittata and top with mozzarella cheese, return to oven and cook until mozzarella cheese is melted.

Linkev's spinach ricotta frittata

This is one of my egg  frittata it has almost the same ingredients has the pizza frittata 
minus the sauce the good thing about the pizza frittata is that you can add  any kind of topping
like in a pizza, my kids and family love both of them.

Ingredients:

12 eggs
2 tablespoons water or milk
salt and black pepper to taste
1/2 cup of ricotta cheese 
6 to 8 slices of fresh mozzarella cheese or 
you can use 1 cup of shredded mozzarella cheese
1/2 cup of chopped fresh baby spinach
1 cup tomatoes chopped small
2 teaspoons plus one tablespoon olive oil
1 medium onion thinly sliced

Directions:
Preheat oven at 350°

In a large enough bowl beat the eggs add water or milk, salt and pepper to taste.
In a ovenproof 12-inch nonstick (If you don't have a ovenproof skillet, cover the handle very well with alluminum foil). heat 2 teaspoons olive oil over medium heat and saute' onions remove and set aside add one tablespoon of olive oil to the same skillet and heat over medium heat add the eggs, reduce heat to low cook for about 3 minutes then add the ricotta in teaspoonfuls all around the skillet, add the chopped spinach, onions and tomatoes, once you see that the eggs are set around the edges,(make sure you are not burning the bottom) then top with mozzarella cheese and tranfer in the oven and bake for about 12 minutes or until the eggs are cooked and mozzarella cheese is melted.