I Am Delicious

Sunny Tomatoes Baked with Eggs

Baked tomatoes with eggs is a dish so simple to prepare that there is no chance you would fail. Perfect option for a starter. Takes 30 minutes to prepare and am sure you will love it. 

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients:

• 4 large tomatoes
• 1 Tbsp freshly hashed thyme
• 5 tsp butter
•  4 eggs
• sea salt and freshly ground black pepper
• freshly chopped parsley to garnish 

Method:

1. Preheat the oven to 220 C. 

2. Wash the tomatoes and cut top of each tomato. Then scoop the inside leaving approx. 1 cm. Season with sea salt and freshly ground black pepper. Add 1 tsp of butter to each tomato. Add thyme and at the end add fresh egg. 

3. Put the tomatoes into pre-heated oven and bake for approx. 20 minutes.

4. Serve immediately garnished with freshly chopped parsley. You can surve with fried mushrooms like I did. My guests loved it.

ENJOY!!! 

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Frittata with Zucchini and Pepper

The word frittata, comes from the Italian verb 'friggere' or 'to fry'. Of course, main ingredient here is an egg. So easy to prepare and you can almost use any leftovers from your fridge. Frittatas can include any type of meat, vegetables, cheese or even fruit. Perfect for a breakfast or hot starter. Tastes Delicious. No meat so might be perfect for vegetarians. 

Prep Time: 5 minutes                                    

Cook Time: 10 minutes

Ingredients:                                       

• 6-8 eggs
• 1/2 glass milk - you can also add 1 Tbsp cream 
• 1/2 zucchini in half slices
• 1 red pepper in thin slices
• freshly ground sea salt
• 2 Tbsp butter 

Method: 

1. Eggs beat well with milk and a bit of sea salt - for a good taste. The mixture should have a consistency of a cream. 

2. In a large frying pan, melt the butter and fry the zucchini and red pepper - both in thin slices for 2-3 minutes.

3. Add beaten eggs to the vegetables and  let cook over medium-high heat until eggs are nearly set. Season lightly with salt and pepper. Cook for 2-3 minutes on each side.

4. Slide the omelet out of the skillet onto a plate and serve immediately.

ENJOY!!!

Italian Omelet with Spinach and Tomato

Omelet is a perfect dish for nutritious and hot breakfast. Perfect for cold winter mornings on Saturday. Tastes Delicious. No meat so might be perfect for vegetarians. 

Prep Time: 5 minutes                                    

Cook Time: 10 minutes

Ingredients:                                       

• 6 eggs
• 6 Tbsp of freshly grated parmesan cheese
• 1/2 glass milk - you can also add 1 Tbsp cream 
• 5-6 cherry tomatoes in halves
• 2 spring onions - finelly chopped
• 1/2 red pepper in slices
• 100 g fresh spinach leaves
• freshly ground sea salt
• 2 Tbsp butter 

Method: 

1. Eggs beat well with milk, parmesan cheese and a bit of sea salt - for a good taste. The mixture should have a consistency of a cream. 

2. In a large frying pan, melt the butter and fry the onion until it turns translucent. Add sliced pepper and cherry tomatoes.

3. Add beaten eggs to the vegetables and  let cook over medium-high heat until eggs are nearly set. Sprinkle washed spinach leaves over the omelet. Season lightly with salt and pepper. Cook for 2-3 minutes on each side.

4. Slide the omelet out of the skillet onto a plate and serve immediately.

ENJOY!!!

Delicious Swiss Rosti Accompanied by Fried Egg

Perfect meal for vegetarians. Great option for summer lunch or light dinner. Takes very little to prepare. Rosti can be also served as a side dish and can be made from raw or cooked potatoes. In this recipe I propose raw potatoes because I like it more. It can be varied by adding the ingredients and seasonings of your choice. I tried rosti for the first time in Swiss mountines - Gruyere region and since then I love it.   

Prep Time: 10 minutes

Cook Time: 20-30 minutes

Ingredients - serve 2:                                       

• 1 red onion - finely sliced
• 1 white onion - finely sliced
• 400 g fresh potatoes - grated
• 2 Tbsp wholegrain mustard
• 4 Tbsp extra-virgin olive oil
• freshly ground sea salt and pepper (red, white, green and black)
• 1 clove garlic - crushed
• 2 medium egg
• 1 big tomato - finely sliced
• season with balsamic vinegar

Method:

1. Use your own hands for grating potatoes in small stripes as with my experience it is better than any food processors generating too much of juice. 

2. Dry grated potatoes with a paper towel. That way we ensure that all excessive moisture is removed. Mix with sliced onion, garlic, 1 Tbsp of olive oil, mustard, sea salt and freshly ground pepper.

3. Heat the olive oil in a large pan. Put the grated potato mixture on hot oil, flatten the surface to the cake shape and cook over a medium-low heat for approx. 10-15 minutes on each side.

4. Your rosti needs to turn golden brown first until you turn it on another side. If you do it too early, your rosti will not keep the shape. At the end rosti should be crispy on the outside and soft inside. 

5. Serve hot immediately on sliced tomato bedding seasoned with sea salt, pepper and balsamic vinegar for a good taste with a fried egg served on the top. 

ENJOY!!!  

Fried Eggplant with Tomato and Mozzarella (in Polish: Zapiekany baklazan z pomidorem i mozzarella)

This is a very simple fried eggplant recipe with tomato, mozzarella and oregano. Tomato provides you with a fresh taste while oregano gives you a unique flavor. Perfect as a starter or even main dish. Believe me after tasting it, you won't be hungry for a few hours. Another perfect dish for vegetarians, no meat added and everything prepared from fresh ingredients. Serve warm.

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:                                       

• 1 medium size eggplant (aubergine) - cut into 1 cm slices (peeled)
• 2 medium size tomatoes - sliced
• 150 g grated mozzarella cheese
• 40 g grated parmesan cheese
• 2-3 big eggs beaten with salt and pepper
• 1 Tbsp dried oregano
• 1 glass breadcrumbs
• sea salt and freshly ground black, white and red pepper
• 150 ml extra-virgin olive oil
• 5-6 Tbsp fresh finely hashed chives

Method:

1. Peel the eggplant and cut into 1 cm slices. 

2. Mix the breadcrumbs with parmesan cheese.

3. In a separate bowl mix mozzarella cheese with hashed chives, oregano, sea salt and freshly ground pepper. 

4. Beat the eggs in a separate bowl with a bit of salt and pepper.

5. Cover one slice of eggplant with mozzarella cheese and chives, put a slice of tomato, then mozzarella cheese again and second slice of eggplant on the top.

6. Dip eggplant sandwiches in beaten eggs and then in breadcrumbs.

7. In a heavy skillet, heat the olive oil and fry the eggplant sandwiches until they turn gold on both sides. It should take approx. 10 minutes. 

8. Drain on a paper towel on a dish.

9. Serve warm.

ENJOY!!! 

Champignon Mushroom Quiche (in Polish: Tarta z pieczarkami)

Another Quiche variation. Quiche is one of my favorite meals because you can be very creative and put whatever you like or whatever you have in your home fridge. Easy to prepare, nutritious and simply delicious. Also no meat inside so perfect for vegetarians. Just try and you will see how delicious it is.

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients:                                       

• 400 g assorted sliced champignon mushrooms
• 2 medium leeks
• 2 medium shallots, thinly sliced
• 1 sliced onion
• 5 Tbsp of chives - finely chopped
• 100 g grated Gruyere cheese
• 1/2 cup of milk
• 1/2 cup heavy 30% cream
• 3-4 large eggs
• 300 g pastry for pies (at its most basic, it is a mixture of flour and fat bound with water to form a paste)
• 1 tsp nutmeg
• 6-8 Tbsp extra-virgin olive oil
• sea salt and freshly ground black, red and white pepper

Method:

1. Heat olive oil in a large pot on a medium heat. Add shallots and onion and cook stirring occasionally until translucent. Season with sea salt and freshly ground pepper.

2. Add mushrooms into the shallots. Season with salt and pepper. Cook until mushrooms first release their liquide and then liquid evaporates and mushrooms turn into dark brown. Should take 8-10 minutes.

3. Put pastry into round tart pan. Prick the dough with a fork and transfer to pre-heated to 200 C oven for 8 minutes. 

4. After 10 minutes in the oven, sprinkle a half of cheese evenly over the bottom of the pastry. Spread mushrooms over the cheese, add chopped leeks and chives. Top with remaining cheese.

5. In a separate bowl, whisk milk, cream and eggs together. Season with nutmeg, salt and pepper. Pour this mixture over the cheese.

6. Transfer your quiche to the pre-heated oven and bake for 35 minutes over 200 C. Cool in a wire rack for about 10 minutes before slicking.

ENJOY!!! 

Delicious Beef Quiche (in Polish: Pyszna tarta z wolowina)

Again very easy to prepare, nutritious and simply delicious. Just try and you will see how delicious it is.

Prep Time: 15 minutes

Cook Time: 35 - 40 minutes

Ingredients:                                       

• 400 g of minced beef
• 2 medium leeks
• 2 medium carrots
• 2 onions finely chopped
• 100 g Gruyere cheese - grated or simply mozzarella cheese
• 5-6 Tbsp milk
• 3 bigger eggs
• 300 g pastry for pies (at its most basic, it is a mixture of flour and fat bound with water to form a paste)
• 1 tsp nutmeg
• 6-8 Tbsp extra-virgin olive oil
• sea salt and freshly ground black, red and white pepper

Method:

1. Fry the onion with a bit of olive oil together with minced beef, salt and pepper. Set aside to cool down a bit.

2. Blanche chopped carrot and leeks in boiling water with a pinch of salt for about 5-7 minutes until they become soft.

 

3. Beat the eggs with milk and grated gruyere cheese with a pinch of freshly groud pepper.

4. Put the pastry into the baking dish and prick it with a fork. Put the meat and onion on the bottom of pastry. Add vegetables on the top of meat.

5. Pour cheese with milk and eggs on the top of vegetables. You can add some grated cheese on the top. Sprinkle pepper and nutmeg.

6. Bake it in the pre-heated oven to 185 C for about 35-40 minutes.  

ENJOY!!! 

Delicious Omelette with Chives (in Polish: Pyszny omlet ze szczypiorkiem)

This omelette is a perfect dish for nutritious and hot breakfast. Perfect for cold winter mornings on Saturday. Tastes Delicious. No meat so might be perfect for vegetarians. 

Prep Time: 10 minutes                                    

Cook Time: 5 minutes

Ingredients:                                       

• 2-3 eggs
• 3 Tbsp plain flour
• 1/2 glass milk - you can also add 1 Tbsp cream 
• 3 Tbsp fresh finely chopped chives
• freshly ground sea salt
• butter to fry the omelette

Method: 

1. Eggs beat well with milk, flour and a bit of sea salt - for a good taste. If needed you can add a bit of warm water but I prefer to replace it with 1 Tbsp of cream. The mixture should have a consistency of a cream. Add finely chopped chives and stir well.

2. Leave the mixture for 20-30 minutes in room temperature. Your omelettes will be softer.

3. On a hot frying pan preheat some butter. Stir the cake and start frying your omelettes until they turn gold.

ENJOY!!!

Delicious Pie with Cheery Tomatoes (in Polish: Pyszna zapiekanka z pomidorkami)

This pie is one of my favorite dishes - especially for dinner. Light nutricious and simply Delicious. There is no meat so good for vegetarians as well. 

Prep Time: 15 minutes                                    

Cook Time: 40 minutes

Ingredients:                                       

• 400 g cherry tomatoes - red, yellow and green
• 50 g capers
• 6 eggs  
• 250 ml milk - 2% fat
• 7-8 Tbsp flour
• 4 Tbsp chives
• 150 g cheese - best is Gruyere but can be any you like
• 2 Tbsp butter
• sea salt & freshly ground pepper

Method: 

1. Eggs beat well with milk. 

2. Add flour, salt, freshly ground pepper and keep beating until you receive even consistency.

3. Add chives.

4. Tomatoes cut into halfs and together with capers place into a butter spreaded round baking dish.

5. Preheat the oven to 356 degrees F (180 degrees C).

6. Pour eggs with milk, flour and chives on the tomatoes and capers.

7. Garnish the top with shredded gruyere cheese or any other you like.

8. Bake for 40 minutes in the preheated oven until lightly browned. 

9. Serve with rucola salad and olive oil with herbs or simply with tomato sauce.

ENJOY!!!