Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts

Tuesday, August 29, 2017

Spinach & Prosciutto Omelet Muffins #recipe @LeslieBudewitz

LESLIE BUDEWITZ;  Many people swear they don’t eat breakfast. I am not one of them—breakfast is one of my three favorite meals, and I work hard at not skipping it. Sunday breakfast is a household ritual, and if I’m away, I miss it—well, I miss the ritual of coffee, breakfast, and the Sunday paper in my jammies, because even if I’m away, I don’t skip breakfast!

One of my more popular recipes -- at home and on the blog -- is Omelet Muffins, from October 2015. We make them often, and love how many yummy variations are possible.

Not long ago, I came across a different recipe using this flavor combination. But our recipe is too good to mess with, so since we love prosciutto, the very thin smoked Italian meat, we combined our original recipe with these ingredients. It’s just different enough—and new enough—to warrant its own post.

Whatever variation we make, we make a dozen, even though it’s just Mr. Right and me, because they reheat well for several days. Which makes not missing breakfast even easier!

Omelet Muffins—which probably ought to be called Frittata Muffins—also make a great addition to a holiday brunch buffet.

Spinach & Prosciutto Omelet Muffins

one red bell pepper, roasted and chopped (directions below)
5 ounces baby spinach, wilted and chopped (directions below)
6 eggs
½ cup milk
1 teaspoon vegetable oil (we used canola)
1 teaspoon baking powder
3/4 to 1 cup goat cheese, cut or crumbled
2-3 ounces prosciutto, cut into ribbons

Preheat your broiler.

Wash and core the bell pepper, and cut it in quarters. Place quarters, skin up, on a baking sheet and broil until the skin is lightly charred, about 5-8 minutes. Cool enough to handle and strip off the peel—you needn’t be super-thorough. Chop the peppers.

Reduce heat to 350 and oil or spray a 12-count muffin pan.

Pour a tablespoon of olive oil into a large saute pan and heat over medium. Add the spinach and cover, stirring once or twice until wilted, about 2-3 minutes. Remove from heat to cool. Chop into bite-sized pieces.

In a medium bowl, whisk together the eggs, milk, teaspoon of oil and baking powder. Stir in the bell pepper, spinach, and goat cheese. Pour into the muffin tins and top with prosciutto.

Bake 20-25 minutes, until just set in the center. Cool 5 minutes and pop out of the tins to serve.

Bake 20-25 minutes, until just set in the center. Cool 5 minutes and pop out of the tins to serve.

Makes one dozen. Store leftovers in the fridge, tightly covered, 3-4 days and warm in the microwave or toaster oven.

From the cover of TREBLE AT THE JAM FEST, Food Lovers' Village Mystery #4 (Midnight Ink, June 8, 2017):  

Erin Murphy, manager of Murphy’s Mercantile (aka the Merc), is tuning up for Jewel Bay’s annual Jazz Festival. Between keeping the Merc’s shelves stocked with Montana’s tastiest local fare and hosting the festival’s kick-off concert, Erin has her hands full.

Discord erupts when jazz guitarist Gerry Martin is found dead on the rocks above the Jewel River. The one-time international sensation had fallen out of sync with festival organizers, students, and performers. Was his death an accident?or did someone even the score?

Despite the warning signs to not get involved, Erin investigates. And when the killer attacks, she orchestrates her efforts into one last crescendo, hoping to avoid a deadly finale.

Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The past president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher.

Swing by my website and join the mailing list for my seasonal newsletter. And join me on Facebook where I announce lots of giveaways from my cozy writer friends.

Thursday, June 22, 2017

Fun with Frittatas, #recipe by Linda Wiken, author, #cozymystery

I thought about calling it the Kitchen Sink Frittata but realized that doesn't sound very appetizing. It follows the same principle though, and much like Sheila Connolly's post last week, I've included whatever I had on hand.

Some nights, a gal just doesn't want to get too creative  :) or cook anything extravagant. Here again, I can't say, 'not cook' because this does take some prep time even though actual cooking time is minimal.

And, I do love my eggs. In my house, they're not just for breakfast! So, what to do that was more than a soft-boiled egg and toast? An omelette was an option but that takes even more steps. So, I decided to have some fun with a Frittata.

This recipe is thrown together without accurate measurements, suitable for two. So, add or subtract as suits your needs. I am a dairy-free eater, so mixed my eggs with a tiny bit of water, instead of milk.

Again, please do what suits you best.

I'd be interested in hearing what ends up in your Frittata!

What you'll need:

4 eggs
dash of water
handful of fresh spinach, chopped
3 mushrooms (because that's all I had on hand), chopped
fresh basil, chives, and rosemary, chopped
4 orange grape tomatoes  (orange and only 4 was what I had on hand)
sweet red pepper
1 garlic clove, slivered
1 c. thinly sliced Chorizo sausage
1 tbsp. olive oil
pinch of sea salt
fresh ground pepper to taste
enough fresh grated Asiago cheese to cover but then melt in (again, use whatever cheese is your favorite)

What to do:

1. Heat olive oil in large frying pan. Meanwhile, whisk the eggs with the water.
2. Chop, slice, and sliver the veggies and herbs.
3. Saute all the ingredients, except for the eggs.

4. When the spinach has wilted and the mushrooms have that nice browned color, pour in the egg and water mixture, stirring all the while.

5. When the egg reaches a good scrambled eggs consistency, you're ready.
6. Dish onto plates and grate the cheese over top.
7. Serve with toast or as I did, some red pepper and sun-dried tomato Ciabatta bread.

ROUX THE DAY, A Dinner Club Mystery is now available in paper and as an e-book. 
Recipes included!

The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase. 

Tuesday, April 25, 2017

Little Chocolate Clouds from Coffeehouse Mystery author Cleo Coyle #Chocolate

With warmer weather finally making its appearance here in New York City, my craving for something chocolate needed to be tempered into something light.

Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.

The result is this recipe for Little Chocolate Clouds, which I make every spring and throughout the summer. These simple chocolate meringues are easy to whip up and bake. They are bursting with chocolate flavor, yet they're very light and have the added bonus of protein, thanks to the egg whites.

My husband (and partner in crime-writing) loves these sweet, little morsels. He describes them as "little chocolate cotton candies," which perfectly captures their melt-in-your mouth appeal, especially after you soften their crunchy exteriors by dipping them into a cup of warm coffee or tea.

The only tricky technique in making this simple
recipe is whipping up the egg whites...

To watch a quick video tutorial on how to
whip egg whites properly, 
click on the little
white arrow in the window below.



If you don't see a video above, watch the
video on YouTube by
clicking here.

"I had some dreams, they were
in my coffee..." ~ Carly Simon

Little Chocolate Clouds

You can serve these little clouds as a light, after-dinner treat or eat them as a satisfying coffee break snack. You can even float one in a hot coffee or espresso. It will melt into the liquid, giving you a lovely hint of mocha in your cup...

To download a free PDF
of this recipe that you can
print, save, or share,

click here.

Click here for the
free recipe PDF.

Cleo Coyle's
Little Chocolate Clouds

Makes 24 to 30 cookies, depending on size


4 egg whites (room temperature)
¼ teaspoon cream of tartar (to stabilize the egg whites)
1 teaspoon vanilla
¼ teaspoon salt
1 cup sugar
3 Tablespoons unsweetened cocoa

Optional decorations: chocolate sprinkles, mini chocolate chips, shredded coconut, and chopped nuts


Step 1 – Before You Begin: First preheat the oven to 300° Fahrenheit. Some notes to help you get the best results here: Start with a mixing bowl that is glass, metal, or ceramic. The bowl must be free of grease for your egg whites to whip up properly. (Grease clings to plastic bowls, which is why you should not use plastic.) Also, for best results, your egg whites should be room temperature. I simply set my cold eggs in a bowl of warm tap water for 2 to 3 minutes before cracking.

Step 2 – Whip Egg Whites: Place egg whites, cream of tartar, vanilla, and salt into bowl. Using an electric mixer or handheld whisk, begin to whip the whites. When you see soft peaks begin to form (see "soft peaks" photo below), continue beating while slowly sprinkling in the sugar.

When the egg whites have become stiff and glossy (see "stiff and glossy" photo below), stop whipping. Sift the cocoa over the egg whites and gently fold into the mix. The whites will deflate a little, but that’s okay.

(Below) Egg Whites Beaten into "Soft Peaks"

(Below) Sugar Slowly Added and 
Egg Whites Beaten Until "Stiff and Glossy"

Sifting in the Unsweetened Cocoa

Folding in the Unsweetened Cocoa 

Step 3 – Form Little Chocolate Clouds: Line a cookie sheet with parchment paper. Make rustic little chocolate clouds by dropping batter by heaping teaspoons onto the paper. As a fun option and to create variety, try sprinkling some with finely chopped nuts, others with shredded coconut, chocolate sprinkles, or a few mini chocolate chips.

Step 4 – Bake in the preheated (300° F.) oven for about 25 to 35 minutes. Meringues should be dry and firm on the outside (not hard just firm) and still gooey in the center. Remove from oven and carefully slide the parchment paper off the hot pan and onto a rack to cool. 

Note: Warm meringues will stick to the parchment paper. But as they cool, they will harden. Then you can easily lift them free and…eat with joy!

Click here for the
free recipe PDF.

☕ ☕ ☕

Eat with joy! 

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 

Alice and Marc in Central Park. 
Together we write as Cleo Coyle. 

Learn more about us here.
Friend us on facebook here.
Follow us on twitter here.
Visit our online coffeehouse here.

☕ ☕ ☕



Find out by watching our fun,
new Book Video (below)
or view it on Facebook

☕ ☕ ☕

Our new Coffeehouse Mystery

is now a bestselling hardcover! 

Top 10 Best Mysteries 
for Book Clubs 2017

A "Most Wanted"
Mystery Guild Selection

To buy now, click links for... 


This culinary mystery includes
more than 25 delicious recipes!
To get the Free Recipe Guide,


☕  ☕  ☕

The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
16 titles includes the added bonus of recipes. 


See mini plot summaries 
for every title and news on
 Cleo's next release!

🔎 🔎 🔎

Marc and I also write
The Haunted Bookshop Mysteries

To get a free title checklist, 
with mini plot summaries, 

To learn more about the 
books and meet Jack Shepard, 
our PI ghost...

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