Love,Cook and Eat

So as I said before my husband is working night shifts these days and I'm trying to be creative for breakfast. This is similar to an omelet but the vegetable are added to the eggs and it is cooked  slowly over low heat. You can change this recipe to suit your taste, change the vegetables or even add some kind of meat or herbs. This frittata is thin , if you like yours thicker cook it with a smaller skillet over low heat and increase cooking time.


Ingredients:
Serves 1-2

3 to 4 eggs
¾ cup diced seeded tomatoes
1 tbsp. minced jalapeno
1 clove garlic minced
1 tbsp. Olive oil
¼ cup cheddar triple cheddar
Salt and Black pepper to taste


Directions:
Over medium low heat, heat olive oil and sauté jalapenos and garlic for about 1 minute. Keep stirring so the garlic doesn’t burn. Add Tomatoes and cook over medium low heat for about 5 minutes until almost dry.

Meanwhile beat eggs with salt and pepper.

Pour eggs slowly over tomatoes, spreading it evenly in you skillet. Top with cheese. Cook over low heat until bottom is settled (top will be runny). Put skillet under broiler and finish cooking for 1-2 minutes.

I'm trying to make new things for breakfast since my husband is working night shift these days. One of his favorite kind of muffins is cream cheese muffins. These muffins has a surprise sweet creamy center when you bite into them and the sugary crumbles on top is perfect with this creamy center.

Ingredients:

Makes 12 muffins

3 C flour
1 C sugar
4 tsp. baking powder
1 tsp. salt
2/3 C milk
1/2 C vegetable oil
2 large eggs
8 ounces cream cheese, softened
1 C sugar


Directions:
Preheat oven to 375 degrees. Line your muffin tin with cupcake liners.

Mix together the flour, 1 cup of sugar, baking powder, and salt in a large bowl.

In another bowl stir together milk, oil, and eggs. Combine with the dry ingredients. Stir until just moistened.

Combine cream cheese and 1 cup of sugar. Gently mix half of this mixture into the muffin batter.

Fill muffin tins about 1/2 to 2/3 full with batter. Spoon the remaining cream cheese mixture onto the muffins, with the back of a spoon push the mixture into each muffin.

Topping:
1/2 cup all-purpose flour

1 cup sugar

1/4 C butter, softened

Combine ingredients. Sprinkle generously over muffins. Bake 24 to 30 minutes until golden brown.

My son who is 2 years old has been really a picky eater lately especially at breakfast. So I thought about making pancakes because I haven't made them in a while now. The original recipe called for sour cream,but since  I don't have any I tweaked it a little bit and it turned out great.The tanginess from the buttermilk against the sweet syrup was soo good, and my son ate three YEEEY :)

Ingredients:

2 cups all purpose flour
2 tbs sugar
1/2 tsp salt
4 tsp baking powder
2 cups butter milk ( I used the powder one since I think its more convenient to have because I don't use butter milk that often)
4 tbs melted butter and slightly cooled
2 eggs
butter or oil for pan coating

Directions:

Whisk all liquid ingredients together ( buttermilk,eggs and melted butter)
In another bowl whisk dry Ingredients ( flour,baking powder,sugar and salt)
Gradually add the dry ingredients to the wet ones and whisk them, until all ingredients are well mixed.
**Avoid over mixing the batter or pancakes won't be as tender.
Let the batter rest for 10 mins ( don't skip this step or your pancakes won't be as fluffy)
I used my electric griddle heated to 350 degrees and coated it with a tbs of butter. You can also use a pan heated over medium heat.
I used a 1/4 measuring cup to portion my batter.
Cook the pancakes until the edges are set and bottom is golden brown , flip and cook on the second side until golden brown too.
If you are not serving immediately transfer to oven that is heated to 200 degrees.

Makes 13 pancakes.