Emu Egg Figgy Pudding

This is one of the special recipes from a category we call Breakfast Puddings. We might try to eat the whole thing between the two of us as a meal because it contains a balanced amount of protein, carbohydrate, and fat. But you could also serve it as a holiday dessert with a little stevia-sweetened whipped cream.

Quick Quiche-ittata with Spinach and Mushrooms

Rich as a quiche, fast as a frittata! A blindingly fast way to serve a vegetarian dinner.

Joseph invented this dish in less than 30 minutes from start to finish so that we could make it to a weeknight Rumba class. Then, instead of waiting for this crustless quiche to bake, he cooked it frittata-style. Simple, fast, and delicious!


Quick Quiche-ittata with Spinach and Mushrooms
(Rich as a Quiche, Fast as a Frittata)
Serves 2

4 tablespoons butter
1 medium red onion, chopped
1/2 bag organic baby spinach leaves
4 oz. crimini mushrooms, chopped
4 eggs
1 cup heavy organic cream (not ultra-pasteurized)
Freshly ground black pepper
1/2 cup goat cheddar cheese, shredded
1/2 cup Gruyere cheese, shredded

Melt 2 tablespoons of the butter in an iron skillet (or other skillet you can place under a broiler). Cook onions and mushrooms over medium-high heat, about 8 minutes or until soft. (Turn down the heat if the onions start to stick.) Add spinach and stir, cooking until wilted.

While the onion mixture cooks, place eggs, cream, and pepper in a bowl and whisk. Stir in the cooked onions, mushrooms, and spinach. Add cheeses, mixing well.

Melt the remaining butter in the skillet and pour in the egg mixture, spreading the ingredients around evenly. Cook over medium-low heat for 5 minutes. Rotate the pan 180 degrees (for even cooking), and set the timer for another 5 minutes. Meanwhile, heat up the broiler. When the timer goes off, place the skillet under the broiler and cook until the eggs are cooked on top. Keep a close watch on it!

Serve with a carbohydrate and you've got a complete meal! We ate ours with frozen raspberries and banana slices.

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Joseph’s Irish Frittata

This is a great way to use up the leftover potatoes and onions from your St. Patrick’s Day boiled dinner! (Leave out the cabbage, though.) Joseph used leftovers from our Polish-Irish Turkey Kielbasa Dinner, giving the frittata a wonderfully tangy undertone.

Joseph’s Irish Frittata

Serves 2

2 tablespoons extra-virgin olive oil
5 eggs
1/8 teaspoon sea salt
Freshly-ground black pepper
1 teaspoon fresh rosemary, chopped
1 cup leftover boiled potatoes, sliced
1/2 cup leftover boiled onions, chopped
Goat feta cheese, crumbled, 1 to 2 oz. to taste

In a bowl, whisk together eggs, salt, pepper, and rosemary. Gently stir in potatoes and onions. Set aside.

Heat oil in an iron skillet, then set the heat on medium-low (4 on our electric stove). Pour in the egg mixture, spreading the potato and onion pieces evenly around the pan. Sprinkle with the feta cheese.

Cook for five minutes, then rotate the pan 180 degrees. (Joseph says this is necessary because all electric stoves are cooler and hotter in different places). Cook another five minutes on the stovetop, then place the skillet under a hot broiler until the frittata is sizzling and cooked on top. Serve with buttered, gluten-free toast. Serves 2.