Frittatas are not only quick and easy to prepare, but they’re a tasty and fairly inexpensive meal–well, providing you don’t go all fancy and toss in caviar and smoked salmon and the like. Although this recipe makes four nice-sized servings, our abbreviated family of three (You know exactly what you’re missing, Junior!) worked its way through the entire dish. But then, Senior and Junior Too were hungrier than usual. Oh, to have their metabolism…

1 tbsp olive oil

2/3 cup red onion, minced

8 thin asparagus spears, chopped

8 eggs

sea salt

ground black pepper

1 tbsp parsley, divided

2 large tomatoes, diced and divided

1/2 cup mozzarella cheese

1) Preheat broiler

2) Heat oil in large oven-safe skillet over medium heat; add onions and cook 5 minutes; add asparagus and cook 3 minutes

3) Meanwhile, beat eggs in medium-sized bowl and season with salt and pepper; add half the parsley

4) Pour egg mixture in pan over onions and asparagus; add half the tomatoes and stir gently; stand back and let frittata cook until eggs are almost set, about 5 minutes; remove from heat and sprinkle mozzarella cheese over top; place frittata under broiler and cook 3 minutes until cheese is melted and eggs are set and lightly browned; remove from oven

5) Top frittata with remaining tomatoes and parsley; serve with a lovely green salad

Servings: 4


Eggs Benedict: quite good. Eggs Benedict Florentine: unbelievably good. Then there’s this twist, substituting corn tortillas for english muffins. My guys scarfed this down. I didn’t scarf, but only because I exercised restraint. If Hollandaise sauce isn’t your thing, consider salsa. As for the hassle of poached eggs, I made my eggs in a muffin tin. Sometimes cheaters do prosper 🙂

1 pkg Knorr Hollandaise sauce mix (or make your own sauce if you have the time–I didn’t)

olive oil spray

8 eggs

2 tsp olive oil

8 corn tortillas

1 cup grated Monterey Jack cheese

1 large tomato, sliced into 8 rounds

2 cups fresh baby spinach


1) Preheat oven to 350 degrees

2) Meanwhile, prepare Knorr Hollandaise sauce as directed and keep warm

3) Lightly spray 8 cups in muffin tin with olive oil spray; crack eggs into cups and bake 10-12 minutes (or longer if you don’t like yolks on the runny side)

4) While eggs are baking, in large skillet heat olive oil over medium-high; cook corn tortillas, 1 minute each side until tortillas soften and begin to brown; transfer 2 tortillas to each of 4 plates, overlapping slightly as pictured; reduce skillet heat to low

5) Scatter Monterey Jack cheese over tortillas, dividing equally between servings; top each serving with 2 slices of tomato placed side by side; set aside

6) Add spinach to skillet and cook 1-2 minutes until spinach starts to wilt; remove from heat and divide between tomato slices

7) Finish assembling each serving: top tomato and spinach with cooked eggs and Hollandaise sauce; lightly sprinkle with paprika; serve immediately and let ’em scarf away!

Servings: 4


According to Junior and Junior Too, I’ve finally mastered the pizza (yeast tends to stump me). However, Junior Too advised me to stick to pizzas like this one and my taco pizza and leave traditional pepperoni and supreme pizzas to pizza joints, Freschetta, and Digiorno. Sniff…some habits are just hard to break.

PIZZA DOUGH (or you can buy pre-made):

1 cup warm water

1-1/2 tsp yeast

2-3/4 cups all-purpose flour

1 tsp sea salt

3 tbsp olive oil + 2 tsp olive oil (divided)


1 cup mozzarella cheese

1/2 cup parmesan-romano-asiago cheese blend

1 cup chopped grape tomatoes

5 slices turkey bacon, fried to slightly crisp and chopped

1 green onion, sliced thin

6 eggs

1 tsp minced fresh parsley

Optional: tabasco or other hot sauce

1) PIZZA DOUGH: Add warm water and yeast to small bowl, stir gently, and let sit 10 minutes

2) To large bowl, add flour, salt, and 3 tbsp olive oil; stir to combine; pour in water-yeast mixture and stir well to combine; turn dough into a lightly oiled bowl, cover, and let rise 1 hour

3) Preheat oven to 475 degrees

4) Lightly oil large pizza pan with 1 tsp olive oil; on floured surface, roll out dough to fit pan; transfer dough to pan; brush surface of dough with remaining 1 tsp olive oil

5) Sprinkle mozzarella and parmesan-romano-asiago cheese over dough, followed by tomatoes, bacon, and green onion

6) Crack 6 eggs on pizza and sprinkle with fresh parsley; bake in oven 10-12 minutes and serve

Servings: 4 (but don’t be too hungry)


When senior pulled out a package of hot dogs, I knew it was time to put away my edits and hop on dinner. He did grill those dogs, but my tasty, easy-to-make casseroles made it to the dinner table first. And guess what became leftovers? Yeah 🙂

Spray olive oil

2 cups croutons (I used Texas Toast brand)

2 medium tomatoes, chopped

1-1/2 cups grated mozzarella cheese, divided

1/2 tsp dried basil

8 eggs

sea salt


1/4 cup half and half

1 tsp minced parsley

1) Preheat oven to 350 degrees; coat bottoms and sides of 4 mini-casserole dishes with spray olive oil

2) Evenly divide ingredients between casseroles in this order: croutons, tomatoes, cheese (reserving 1/2 cup for topping), basil, eggs (2 each), dash of salt and pepper, half and half, parsley, and cheese (reserved 1/2 cup)

3) Bake 7-8 minutes; turn on broiler and bake additional 4-5 minutes until eggs set to your taste; enjoy!

Serves: 4


This was one of those breakfast-themed dinners of which my guys are so fond. And they were not at all disappointed with this recipe which is amazingly tasty–better yet, easy to put together. Though I served it in individual casserole dishes, it works equally well in a large casserole dish. Enjoy!

Bacon Spinach Shirred Eggs

spray olive oil

2 cups baby spinach

8 eggs

4 strips bacon, fried and chopped

1/4 cup half-and-half

sea salt

ground black pepper


1/4 cup shaved Parmesan cheese

1) Preheat oven to 375 degrees; lightly coat casserole dishes with spray olive oil

2) Assemble individual servings as follows, dividing ingredients equally between dishes; place spinach in bottom of dish, crack 2 eggs on top, scatter with bacon, drizzle with half-and-half, and lightly sprinkle with salt, pepper, and paprika

3) Bake eggs in oven 20-25 minutes until whites are firm and yolks are set to your preference; scatter Parmesan cheese over top and bake additional 2 minutes until cheese melts; remove from oven and serve (see…easy!)

Servings: 4


Yes, it’s another crowd-pleasing breakfast casserole–a special request from Junior who surprised us with a visit home from university. Though I made this in individual casserole dishes, it can be prepared in a large baking dish, but you’ll have to adjust the cooking time upward a bit. Was Junior happy with his special request? Oh, yes, and those two extra individual casseroles will soon be installed in his dorm room fridge. Go mom!

Sausage Cheese Breakfast Casserole

3 cups milk

12 eggs

1 tsp ground mustard

1/2 tsp ground black pepper

1/2 tsp sea salt

French bread loaf, cubed (about 10 cups)

10 oz fully cooked turkey sausage crumbles (I used Jimmy Dean brand)

1-1/4 cup sharp cheddar cheese, divided

 1/4 cup chopped fresh parsley

1) To large mixing bowl add milk, eggs, mustard, black pepper, and salt; whisk to combine

2) To a separate large mixing bowl, add bread cubes, sausage, 1 cup cheese (reserving 1/4 cup), and parsley; pour egg mixture over top and gently mix; cover bowl with plastic wrap and refrigerate 2 hours (or overnight if you think farther ahead than I do)

3) Heat oven to 350 degrees

4) Lightly oil 6 individual casserole dishes; divide egg-bread mixture between casserole dishes and bake in oven 40 minutes until golden brown and just firm in center; scatter reserved 1/4 cup cheese over casseroles and bake additional 3-5 minutes until cheese melts; remove from oven and dig in!

Servings: 6-8


Pork Fried Rice–love it! Fortunately, it’s relatively easy and quick to put on the table. Although our family usually leans more toward chicken, there’s no beating juicy pork tenderloin in fried rice. All thumbs up!

Pork Fried Rice

3 tbsp hoisin sauce

3 tbsp soy sauce

1 tbsp honey

1 lb pork tenderloin, cut into 1/2″ dice

2 tbsp olive oil

1 cup onion, finely chopped

1 carrot, peeled and finely chopped

4 cups cooked white rice

3 eggs, lightly beaten

1/2 cup peas

3 scallions, thinly sliced

1 tsp Asian sesame oil

1) In medium-sized bowl, mix hoisin sauce, honey, and soy sauce; stir in pork and marinate 10 minutes

2) Add oil to large skillet and heat over medium-high; add onion and cook, stirring often, 3 minutes; drain marinade from pork (reserving marinade) and add pork to skillet; cook, stirring often, 4 minutes; add carrots and cook, stirring often, 2 minutes; stir in rice and reserved marinade and cook 3-4 minutes

3) With large spoon, push rice mixture to sides of skillet, forming well in center; add beaten eggs to center and scramble; add peas, scallions, and sesame oil to skillet and, stirring continuously, cook 3 minutes until heated through; serve with additional soy sauce

Servings: 6 dinner-sized; 10 side-sized