I first made a Kimchi and Cheddar omelet back in 2021 from Alison Roman’s “Dining in Cookbook.” See https://cookingwithauntjuju.com/?s=kimchi+and+cheddar+omelette&submit=Search. Recently, NYT Cooking posted another version by different authors and the syrup got my attention so I decided to give it a try. As the author states “there is a delicate balance of flavors – sweet, … Continue reading
There are so many simple ideas in the Food Network Magazine and this one is perfect to make with the kids or if you want a quick bread to have on your table. I changed it slightly by adding the sugar decorations. There are different ways you can color your eggs besides using the “traditional … Continue reading
Do you ever wonder if an egg is fresh? I tried this experiment awhile ago and thought I should share it. I will be posting a number of “draft” recipes such as this one to clean up my files. I have way to many “drafts” and I need to decide what to do with them … Continue reading
This is a French dish named for the ramekins in which the eggs are cooked. This is a recipe adapted from Williams Sonoma that I would prepare for breakfast. See Kitchen Gadgets – Breakfast Pan. This dish added a nice variety in our breakfast menu. I have provided 2 versions of this recipe.
I love to serve frittatas for breakfast using a special pan (see Kitchen Gadgets – Frittata Pans). They are very similar to omelettes and this version is very tasty. You can substitute any Swiss cheese for the Gruyere but it does add a savoriness without overshadowing the other ingredients.