We know that eggs are the key for a half price quick meal at home - are stored in the refrigerator for a long time (according to the USDA, more than five weeks from the time printed on the box to be exact) - but scuffled eggs for dinner again? You merit better! Therefore, change you're boring eggs for eggs three easy dinners that are almost as smart as you are.
Feed a crowd (or just yourself) is simple and affordable with this frittata inspired tapas. Wedges Store boiled eggs in an airtight pouch in the refrigerator up to five days for instant meals - It can be served hot, cold or at room temperature. Want to class up more? Make an easy aioli (read: Garlic May skewers) for drowning and / or stains
Roasted Red Pepper Frittata-machego
Servings: 4
2 medium onions, thinly sliced
2 tablespoons of olive oil, a little more to drizzle
Manchego cheese 1 cup (3 - to 4 ounces each)
Kosher salt and freshly ground pepper
3 tablespoons chopped fresh basil
4 bell peppers (red and / or yellow), seeded and minced
10 large eggs
2 onions, chopped, and more for sprinkling (optional)
Heat the olive oil in a large ovenproof skillet over medium heat. Garnish onion and peppers and cook, stirring eventually, until soft and caramelized, about 10 minutes. Remove pan from heat.
Meantime, beat the eggs, 3/4 cup manchego, basil, 1/2 tablespoon salt and 1/4 tablespoon pepper in a bowl until smooth. * Stir the egg mixture into the pan. Splash with 1/4 cup of Manchego and bake until breezed and golden, about 20 minutes. Transfer to a rack and let cool slightly. Olive oil and splash with sliced green onions, if desired oil water. Easy Serve plain or with aioli (below).
Preheat the oven to 450 degrees.
Corned Beef Hash
Serves 4
Ingredients
3 tablespoons vegetable oil
5 slices cheddar cheese (about 2 ounces)
4 medium baking potatoes, peeled and shredded (about 3 cups)
6 tablespoons unsalted butter
8 large eggs
10 ounces cooked corned beef, diced
3 white onions, finely chopped
>3 bell pepper, finely chopped
Kosher salt and freshly ground pepper
Instructions
Heat oil in a medium skillet over high heat. Add beef and cook salt, stirring with a wooden spoon, until it releases some fat and brown slightly, about 3 minutes. Add onion, peppers and potatoes and cook slowly until golden and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash browned, about 15 minutes.
Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs or fried side over easy, season with salt and pepper.
Place slices of cheese on top of the hash table, lower the heat and let stand until cheese is melted, about 1 minute. To serve, garnish each serving of hash with a fried egg.
Turn this big cake pasta carbonara easy with her secret ingredient - eggs! - In a new underhanded way. Traditionally, the eggs are transported in a cheese sauce to give the dish its rich signature, but in this case, act as the glue that holds the remains delicious spaghetti, peas, onions and bacon. Figure-fans: Use part-skim ricotta and add an extra handful of peas, if desired.
Spaghetti Carbonara Pie
Serves: 4
5 strips bacon
1 medium onion, finely chopped
Kosher salt
3 eggs
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
Freshly ground pepper
8 ounces cooked spaghetti
1 cup frozen peas
Lemon wedges, for serving
Preheat oven to 375 degrees. Meanwhile, cook bacon in a skillet over medium heat, turning once, until crisp, about eight minutes. Bacon paper towels to drain transfer book pan. Cool completely bacon, then chop finely.
Bacon fat in the skillet heat reserved for medium-high heat. Add onion and 1/4 teaspoon salt and cook, stirring, until softened, about five minutes. Transfer the onions in a large bowl and let cool slightly. Add the chopped bacon, eggs, ricotta, Parmesan cheese and 1/2 teaspoon salt and pepper and mix. Stir in spaghetti and peas to coat.
Transfer the spaghetti egg mixture in a pie plate or other flat round cakes nine inches. Bake until top is golden and the filling sets, 30 to 35 minutes. Transfer to a rack and let cool slightly. Serve with lemon wedges to squeeze on top.