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Mother's Day Brunch Frittata

For Mother’s Day this year, really wow her by making a delicious yet easy Cheddar, Artichoke and Olive Frittata for brunch!

Cheddar, Olive & Artichoke Frittata

INGREDIENTS
2 Tbsp. olive oil or butter
1/2 cup chopped onion
5 eggs (or 3 eggs and 2 egg whites)
1/4 cup milk
1 jar (6 oz.) marinated artichoke hearts, drained, coarsely chopped
1/2 cup halved pitted kalamata or black olives
1/4 tsp. freshly ground black pepper
1-3/4 cups (7 oz.) Sargento® Limited Edition Shredded Wisconsin Extra Sharp Cheddar Cheese, divided

DIRECTIONS
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4

1. Preheat oven to 350°F.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion; cook 5 minutes or until tender, stirring occasionally.
3. Beat together eggs and milk in a medium bowl. Stir in artichoke hearts, olives and pepper; mix well. Stir in 1 cup cheese.
4. Pour mixture into skillet; mix well. Cook 2 minutes.
5. If skillet is not ovenproof, wrap handle with foil. Transfer skillet to a preheated 350°F oven; bake 12 to 14 minutes or until center is just set.
6. Sprinkle remaining cheese over frittata; return to oven and bake 2 minutes or until cheese is melted. Cut into wedges to serve.

Recipe courtesy of Sargento.

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Learn how to make this really easy breakfast for one.

Ingredients:
2 eggs beaten
4 oz of baby spinach
¼ c feta cheese
½ clove garlic

Directions
In a skillet melt a very little sliver of butter and cook the spinach. Once the it tarts to wilt add the garlic and the eggs. Once the eggs start to set spread the feta once done cooking shouldn't take more then 5 min enjoy.

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Ingredients:
6 eggs
¼ c. Hellmann’s mayo
¾ tsp mustard
½ tsp lemon juice
¼ tsp salt
Pinch of pepper

Directions:
Start by adding the eggs in to a pot of cold water and bring to a simmer. When done cut in half-length wise and remove the yolks and add the mayo, mustard, lemon juice, salt and pepper. Now mix well to combine and fill the egg whites and chill.

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Parmesan Pasta Frittata Recipe

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 6

INGREDIENTS
3 large eggs
1 cup whipping cream
1-1/4 cups (5 oz.) Sargento® Artisan Blends™ Shredded Parmesan Cheese, divided
3 cups cooked, rinsed and drained spaghetti pasta (7 oz. uncooked)
2 cups diced grilled or roasted mixed vegetables, such as bell peppers, asparagus and zucchini squash
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tbsp. olive oil

DIRECTIONS

1. Lightly beat eggs in a large bowl. Add cream and 1 cup of the cheese; mix well. Stir in pasta, vegetables, salt and pepper; mix well.
2. Heat oil in an ovenproof (wrap handle in foil) 12-inch nonstick skillet over medium-high heat until hot. Add pasta mixture; pat down into a firm layer. Cook 3 to 4 minutes or until bottom of frittata is golden brown.
3. Transfer skillet to a preheated 400°F oven. Bake 15 to 17 minutes or until center is set. Remove from oven; slide a spatula around edges to loosen frittata. Place a large serving plate or cutting board over skillet; invert frittata onto serving plate; top with remaining 1/4 cup cheese. Let stand 5 minutes; cut into wedges.
   

About Sargento Artisan Blends
Sargento Artisan Blends features a delicious mingling of high quality Sargento cheese with flavorful, handcrafted artisan cheese. The artisan cheeses hail from artisans all selected in recognition of their own passion and commitment to the highest flavor standards. Six shredded varieties include Parmesan, Parmesan & Romano, Whole Milk Mozzarella, Whole Milk Mozzarella & Provolone, Double Cheddar, and Swiss Blend.

How to Fit a Hot Breakfast Into Your Weekday Routine

As the crisp fall mornings give way to the dim and frosty daybreaks of winter, cravings of comfort food for breakfast begin before braving the chilly commute to work or school. Unfortunately, many busy families fall prey to the myth that a hot breakfast is a luxury that can only be indulged on a leisurely weekend morning. But just because you don’t have much extra time before heading out the door doesn’t mean that a hot meal is beyond your reach!

“There are all kinds of quick and easy options for working a warm breakfast into your morning routine,” says Guy Beardsmore, corporate chef for Sargento Foods Inc. “If you’re really crunched for time, consider meal options like quiche and breakfast casseroles. They both allow for the majority of the prep work to be done the night before and can be cooked virtually hands-free in the morning while you go about your routine.”

Don’t let the thought of leftovers discourage you from making a larger breakfast dish such as a quiche or strata. According to the American Egg Board, if refrigerated and stored properly, leftovers containing cooked egg can be reheated and enjoyed within two to three days. Be sure to divide large amounts of leftovers into small, shallow containers promptly after you serve them and refrigerate them immediately so that they’ll cool quickly. For an additional measure of safety, thoroughly reheat all leftovers to 165 degrees Fahrenheit before serving.

Chef Beardsmore suggests that tackling the morning time-crunch is as simple as looking for ways to tweak traditional hot breakfast favorites that will help you enjoy the same great tastes on a tight schedule. “There’s always a shortcut,” says Beardsmore. “Think about your classic plate of eggs, bacon and toast: if you scramble the eggs with new Sargento Bistro Blends Shredded Sharp Wisconsin & Vermont Cheddar Cheese with Real Bacon while you toast two pieces of bread, you can have a delicious, portable sandwich version of the same meal in five minutes!”

Consider some of these additional options for a warm, satisfying breakfast when you’re on-the-go:

* Just because it’s quick doesn’t mean it can’t be decadent. Open a package of refrigerated crescent rolls, separate the triangles and brush with melted butter. Add in some turkey and Cheddar cheese slices, jam or even chocolate chips for delicious breakfast croissants on the go.

* Don’t forget about the classic bowl of instant oatmeal when you’re looking for easy, warm breakfast options. Spice up this old favorite with dried fruit or crushed nuts. For those really short on time: drizzle very hot tap water over instant oatmeal for a warm and soothing breakfast in five seconds.

* For those savory breakfast cravings, try melting shredded Cheddar cheese with bacon over an English muffin using the toaster oven or even the microwave.

* For a quick crowd pleaser, make a few extra pancakes with a weekend batch, and refrigerate in plastic bags. In the morning, heat up the pancakes and microwave with frozen sausage links. Wrap each link in a pancake for a hearty breakfast that can be eaten in the car or on the way to the bus stop.

For another great way to start the day with a warm meal when you’re short on time, try your hand at breakfast wraps. This easy favorite is sure to appeal to the “grab-it-and-go” mentality of your morning routine.

Cheddar Bacon Breakfast Wraps

Serves: four

Ingredients:

1 tablespoon butter or olive oil

3/4 cup chopped red or green bell pepper

1/4 cup thinly sliced green onions

4 large eggs

4 large egg whites

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 1/4 cups (5 ounces.) Sargento Bistro Blends Shredded Sharp Wisconsin & Vermont Cheddar Cheese with Real Bacon

4 (7- to 8-inch) flour tortillas or flavored wraps, warmed


Directions:

Melt butter in a large nonstick skillet over medium-high heat. Add bell pepper; cook and stir four minutes, stirring frequently. Add green onions; cook one minute.

Beat together eggs, egg whites, salt and pepper. Add to skillet; cook and stir until eggs are almost set. Stir in cheese until melted and eggs are set; remove from heat. Spoon into tortillas; roll up.

Substitution: Six whole eggs may be used in place of the combination of four large eggs and four large egg whites

Variation tip: For a southwestern flavor, substitute chopped cilantro for the green onions and spoon one tablespoon salsa over each tortilla before filling with egg mixture.

To Make Ahead: Cool immediately, wrap in plastic wrap and refrigerate for up to two days. Discard plastic wrap and place one Cheddar Bacon breakfast wrap on a microwave-safe plate, cover with a sheet of waxed paper and heat in the microwave at 50 percent power, 45 to 60 seconds or until heated through.

Courtesy of ARAcontent

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