This is great for a Sunday brunch or a quick dinner.
Need ovenproof frying pan.
2-3 tablespoons extra virgin olive oil
1 small yellow onion
1 can potatoes or 1 cup [blanched] sliced fresh potatoes
1 package of frozen artichoke hearts –[thawed] You can use asparagus if you prefer
½ cup sun dried tomatoes – sliced
3-4 tablespoons fresh basil leaves shredded/chopped
¼ cup grated parmesan or romano cheese
4-containers of Eggbeaters [or 6-8 eggs scrambled]
1 cup shredded cheddar or mozzarella cheese [according to taste preference] to melt on top just before done
Pre-heat oven to 350.
Saute’ onions and potatoes in olive oil until soft
Add artichokes and sun dried tomatoes and sauté until ingredients are mixed
Whisk eggs and parmesan cheese together and pour mixture over veggies, toss half the basil on top
Let entire mixture set for about five-seven minutes on top of stove on low-medium, heat. You don’t want it to cook through.
Once set, place frying pan in oven and bake for 20 minutes.
Sprinkle shredded cheese and bake additional 5 minutes.
Remove from oven and let sit for 3-4 minutes. Garnish with remaining basil
STEAK PIZZAIOLA – can serve up to 6 people
This is one way to make your beef go a little further—especially if you add the potatoes— with a crusty loaf of Italian bread [great for dunking]
1 ½ – 2 lb. skirt steak or top sirloin
¼ cup flour/corn meal flour for dredging
2-3 cloves garlic – chopped
1 large onion – sliced thin
1 large red pepper – sliced thin
1 large yellow or orange pepper – sliced thin
[Note: I don’t use green bell peppers. Too hard to digest]
1/3 cup fresh chopped parsley
1 ¼ tablespoons oregano
1 teaspoon basil
¼ – ½ cup grated parmesan or Romano cheese [according to taste
½ – ¾ cup red wine
1 [12 oz.] can crushed tomatoes
3 cups of sliced potatoes [optional]
Dredge meat in flour and brown on both sides in frying pan with a little olive oil. 3-4 minutes per side.
Remove after browning.
Sauté’ garlic/onion/red pepper in pan
Add 1/2 cup of red wine to the pan and let cook down for 2-3 minutes.
Add crushed tomatoes, oregano, parsley, basil, cook until combined – 4-5 minutes.
Add meat making sure it’s covered/smothered in mixture.
Spread parmesan cheese on top.
Cover and cook 15 minutes. [You can add a can of potatoes if you want at this point]
Turn meat and cook additional 15-20 minutes, until cooked to desired temp.