Take a crack at these well-rounded recipes
Herbed Spanish Omelet
Recipe courtesy of Family Features/Culinary.net
1 lb. potatoes, peeled and diced or shredded
2 tablespoons extra-virgin olive oil
½ cup diced red onion
2 cloves garlic, minced
4 large whole eggs, lightly beaten
2 egg whites, lightly beaten
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh basil, finely chopped
2 tablespoons fresh chives, finely chopped salt, to taste (optional) fresh herb sprigs, for garnish (optional)
Directions: Place potatoes in large pan. Cover with water. Bring to boil and cook, uncovered, 3 minutes. Remove from heat. Cover and let stand about 10 minutes, or until potatoes are tender. Drain well. In deep 10-inch nonstick skillet over medium heat, heat oil. Add onion and garlic. Cook about 8 minutes, stirring occasionally. Add potatoes and cook 5 minutes. Combine whole eggs and egg whites. Stir in parsley, basil and chives. Season with salt, to taste, if desired. Pour mixture over potatoes in hot skillet. Reduce heat and cook, uncovered, about 10 minutes, or until bottom of omelet is golden. If desired, brown top in a toaster oven. Garnish with fresh herb sprigs, if desired.
Sausage Egg Pie
Recipe courtesy of Theresa Toms, Forest, Va.
1 lb. pork sausage
¾ cup milk
1 teaspoon salt
½ teaspoon pepper
1 deep-dish pie crust
6-8 oz. cheddar cheese, shredded
½ cup red peppers, diced
Directions: Cook pork sausage, crumbling it as it cooks. Drain fat and reserve sausage. In a bowl, beat eggs, then add milk, salt and pepper. In a deep-dish pie crust, layer ½ cup of shredded cheese, red peppers and the cooked sausage. Pour the milk and egg mixture over the sausage and spread remaining shredded cheese on top. Bake at 375 degrees for 30 minutes, or until “set” in the middle. Serves 6. Note: Mushrooms or other diced veggies can be substituted; other cheeses can also be substituted.
South of The Border Style Recipe courtesy of Virginia Egg Council
2 cups shredded refrigerated or defrosted frozen hash brown potatoes
1 cup shredded cheddar cheese (4 oz.)
½ teaspoon Mexican or taco seasoning
salt and pepper
Garnish, if desired: Chopped parsley or cilantro; salsa
Directions: Heat oven to 500 degrees. Combine potatoes and cheese in medium bowl. Sprinkle with seasoning; toss to mix. Divide mixture evenly among four greased 1-cup ramekins or custard cups; press against bottoms and halfway up sides. Place on a baking sheet. Bake for 10-15 minutes, until crisp. Lower oven temp to 375 degrees. Break and slip an egg into each potato nest. Bake until whites are completely set and yolks begin to thicken but are not hard — 10 to 15 minutes longer. Sprinkle with salt and pepper. Garnish with parsley or cilantro. Lighter option: Recipe can be made with reduced-fat cheese, if desired. Serves 4.
Got a tasty treat to share?
Email your original vegetarian dishes, spinach dishes and carrot recipes to [email protected], or mail to Cooperative Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340 and include your email address.
You also can submit them online at co-opliving.com/cooperativekitchen. Selected recipes will be published in future issues of Cooperative Living or at co-opliving.com. Because of volume we cannot guarantee publication of all recipes. Reader recipes are submitted in good faith. Cooperative Living cannot warrant results.