1 1/2 pounds organic Yukon Gold potatoes, unpeeled, washed, cut into 1" pieces
2 cups fresh asparagus spears, woody parts trimmed, cut into 1" pieces (spinach works too)
1 bunch green onions finely chopped - you could also opt for shallots or onion here instead
1 cup Canadian bacon or smoked ham cut into 1" pieces - or go meatless with sauteed mushrooms
1 cup grated Gruyère cheese or substitute for any cheese you like, or simply leave it out, it's all good
8 large eggs, whisked
1 teaspoon salt or to taste
fresh ground pepper
1/4 cup UP EVOO or any infused olive oil of your choice.
Preheat the oven to 375 F.
Place the cut potatoes in a medium pot, cover with water, and bring to a boil over high heat. Boil for 5 minutes, drain, and reserve.
In a large, heavy, oven-proof skillet (a 12" cast iron is ideal here) heat the olive oil over medium high heat. Add the potatoes and cook until golden brown, turning once. Add the green onions, asparagus, and saute over medium heat for another 2 minutes.
Whisk together the eggs, salt, cheese, and pepper. Pour over the potatoes directly into the pan, shake the pan a couple times gently to distribute the egg, and pop the pan in the oven for 20-25 minutes, until the egg is set and the top is golden brown.
Remove from the oven, and run a knife along the inside perimeter to loosen from the pan. Allow to cool in the pan for 10-15 minutes,before inverting onto a serving plate. Cut in slices and serve with a lovely salad of baby spinach or arugula dressed with Milanese Gremolata whisked with Sicilian Lemon White Balsamic for a light, healthy meal.
1 1/4 cups whole milk
1 cup flour
1 tablespoon + 2 teaspoons UP Extra Virgin Olive Oil
Pinch kosher salt
1 tablespoon minced fresh herbs, such as parsley and/or basil
3 teaspoons UP extra-virgin olive oil or infused oil such as Tuscan Herb, Garlic, or Gremolata
2 large shallots, about 1/4 cup minced
4 cups packed fresh spinach leaves
sea salt and freshly ground black pepper
3minutes. Season with salt and pepper. Remove to a covered bowl to keep warm.
4 ounces Gruyere cheese or any other type melting cheese, shredded
This simple, healthy breakfast is a staple in my household. Try adding in some diced veggies or your choice such as tomatoes, green onions, or mushrooms to switch up the flavors.
8 slices of bread (1/2" thick slices)
8 large eggs
1/2 cup olive oil of choice - any UP EVOO or infused olive oil such as Baklouti, lemon, garlic, mushroom sage, butter, gremolata, add a drop or two of truffle oil (for a seriously luxurious experience).
Fresh ground pepper (optional) to taste
A few pinches of fine sea salt to taste
Preheat the oven to 350 F. and adjust a rack to the middle of the oven. Line a large rimmed baking with parchment paper. Arrange the bread slices on the baking sheet. Using a pastry brush, liberally coat each slice of bread on both sides with the olive oil of your choice. Using a cookie cutter, or other round cutter, cut out a hole (approximately 2 1/2" in diameter) in the center of each slice of bread. Crack an egg into each hole. Season the bread and eggs with salt and pepper to taste.
Bake for 10 minutes - or until bread is lightly toasted and eggs are set, but the yolk is still a little runny. For well don eggs with a solid yolk, cook for 12 minutes.