Crustless Spinach Bacon Cheddar Quiche

This is a nice light easy to make quiche.  I served it with some fried hash browns and fruit for a nice light dinner.  Leftovers make a great breakfast.

8 eggs
3/4 cup half and half cream, or heavy cream
6 oz. bacon, cooked, chopped
2-3 handfuls fresh spinach, chopped
1 cup  cheddar cheese, grated
salt and pepper

Beat eggs and cream.  Pour into a pie plate that has been sprayed with cooking spray. Place spinach, bacon and cheese on top.  Bake for 350 degrees for 40-45 minutes.

Greek farmers breakfast for dinner

We have an abundance of eggs from our hens right now...so breakfast for dinner was a perfect choice.  I served this with a side of marinated beets which was a surprisingly good combination.  I didn’t have any kalamata olives but they would be great sprinkled on top.


1/2 bag of frozen hash browns
1 c. Diced onion
2 c. Chopped fresh spinach
1/2 c. Crumbled feta
4 eggs
3 T. Canola oil
3 T. Sun dried tomato pesto
In a large frying pan put the oil, hash browns, and onions.  Cook on a medium high heat until potatoes are browned and crispy.  Stir in pesto, then the spinach.  Once the spinach is wilted, make little spaces in the potatoes for the eggs.  Cook until the eggs are well done.  Sprinkle with the feta and serve.

Crustless Spinach Bacon Quiche

This is a nice breakfast, light lunch or dinner.  Ready in about 45 minutes.

8 eggs
3/4 c. half and half
1 c. grated cheese--any type
1/2 # bacon, cooked and crumbled
2 green onions, chopped fine
2 c. fresh spinach

Beat eggs and half and half.  Pour into a pie pan that has been sprayed with cooking spray.  Sprinkle cheese, bacon and onion over eggs.  Chop spinach and sprinkle on eggs.  Bake at 350 degrees for 45 minutes.

Pesto Bacon Zucchini Frittata

My coworkers are handing out all the zucchini they can and I can home with 4 today.  I found this recipe on the website inspiralized.com and thought it was the perfect time to try it out.  Frittatas are really easy to cook, but you do need a skillet that can go into the oven.

• 5 pieces of bacon
• 1 1/2  cups chopped kale
• 2 small zucchinis, spiralized
• 1 cup sliced cherry tomatoes
• ½ tsp garlic powder
• 6 eggs, beaten
• pesto

Cook bacon in skillet until crunchy.  Remove from pan and break or cut into small pieces.  Remove fat so that only a small amount is left on the bottom of the pan.  Add the kale, mushrooms, and zucchini and saute about two minutes.  If there is liquid in the pan due to the zucchini, pour it out.  Pour eggs over the zucchini mixture.  Do not stir, allow to sit and cook for two more minutes.  Place in a 375 degree oven for 20-25 minutes.  Serve with a spoonful of pesto over the top.

Tomato Basil Frittata

A frittata is a wonderful dish:  it can be breakfast, lunch or dinner.  Leftovers are great on a bagel for an egg sandwich. If you want a little meat in this dish, ham is a good addition.

6 eggs
3 T. milk
1/2 c. Parmesan cheese
1 tomato, sliced thin
1 1/2 c. fresh spinach
1 t. basil
2 T. butter
Melt butter in an oven proof skillet.  Add spinach and cook until wilted.  Add eggs, cheese, tomato and basil.  Cook covered for 2 minutes.  Take off the cover and place skillet under broiler or 3-4 minutes.