Caramelized Onion and Goat Cheese Frittata

Our last batch of baby chicks are now all grown up and producing eggs just as fast as the older ladies, which means an over abundance of eggs! With getting 10 eggs per day, my mind is always racing with egg recipe ideas. Fun fact; when eggs are fresh out of the coop they can stay good on the counter as long as you don't wash off the protective coating that naturally surrounds them. The coating isn't something you can actually see, but its on there! Todays recipe was served at a friends birthday brunch, and it came from having nothing else in the house but eggs, potatoes, goat cheese, and onions. Voila! Perfect brunch dish:)

-Slice 2  small-medium sized potatoes into 12 rounds, place on a dish, microwave for 5-6 minutes or until potatoes are tender. Set aside.

-Slice one large onion and sauté on medium low with 1 Tbs of olive oil and 1 Tbs of butter until caramelized. About 20 ish minutes. Salt and pepper after caramelized.

-Crack 10 eggs into a bowl and whisk together well. Add salt and pepper to taste. Crumble in 1/2 small log of garlic and herb goat cheese (really whatever cheese you like). Add onions into the egg mixture.

-Take a muffin tin and spray with cooking spray very well. Place one cooked potato round in the bottom of each muffin section. Evenly spoon the egg mixture on top of the potatoes with a soup ladle. Fill each until the egg mixture almost reaches the top.

-Bake at 375 for 12-15 minutes or until eggs are completely cooked through. Once done top with freshly cracked pepper.

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Italian Cabbage Rolls

Every Saturday we have a great farmers market here in Yellow Springs, and their assortment of fresh vegetables has been on point lately! I couldn't help but buy a few beautiful heads of cabbage, knowing how important cruciferous vegetables are to our diet! I try to make a point to have at least 2-3 dinners incorporate a cruciferous. Todays recipe is a spin on the traditional cabbage roll that usually incorporates sauerkraut, and beef. Using a combination of cannellini and garbanzo beans ups the protein while giving these a meaty texture. Once cooked these can stay in the fridge for up to a week, and when chilled have a strong resemblance to the texture of stuffed grape leaves. 

-Cut the core out of the bottom of your head of cabbage. Place in a pot of boiling water with the top on to allow it to steam for 2-3 minutes. Carefully pull cabbage out with serving forks and remove as many whole leaves as you can, returning it to the boiling water when you can't remove any more. Continue this process until you have pulled as many of the large leaves as you can. Set these leaves aside and allow to cool.

- Cook 2 cups dried brown rice according to normal directions. I prefer short grain brown rice. While cooking rice add 1 tbs garlic powder, salt, pepper, a large handful of chopped fresh basil, and 1 tsp of dried oregano. The rice will be greenish when done.

-Add in 1 can of drained garbanzo beans and 1 can of cannellini beans. Filling is done.

-Take a large baking dish and pour one small can of chopped tomatoes in the bottom.

-Take each cooled leaf of cabbage and place about 1/4-1/3 cup of filling into each, roll each up tucking in all sides similar to a burrito, place in the baking dish. 

-Continue this process until pan is filled. You may need to start another pan depending on how large your cabbage is.

-Once done pour one large jar of marinara sauce over rolls, then grate parmesan cheese on top for added flavor (use nutritional yeast if your making this vegan).

-Bake at 375 for 25 minutes or until the tops are browned and bubbling.

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