Type what you have

Ingredients

• ✓ olive oil
• leek
• radish greens
• egg
• parmesan cheese
• heavy cream
• radish

Instructions

1. 1 Heat oil in a large oven-safe skillet over medium heat. Add leeks; cook and stir until softened, 3 to 5 minutes. Add radish tops; cook until wilted, 3 to 5 minutes more.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Whisk eggs, Parmesan cheese, and cream together in a bowl; add to the skillet. Reduce heat to medium-low; cover the skillet and cook until edges are firm and begin to pull away from sides of the skillet, 5 to 10 minutes.
4. 4 Cook in the preheated broiler until lightly brown on top, 3 to 5 minutes.
5. 5 Rest for 10 minutes; top with shredded radishes. Serve warm or cold.

By Buckwheat Queen

Ingredients

• ✓ olive oil
• egg
• parmesan cheese
• zucchini
• garlic powder
• salt
• black pepper

Instructions

1. 1 Stir eggs and Parmesan cheese together in a medium bowl; set aside.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add zucchini and cook, stirring occasionally, until softened and lightly browned, about 7 minutes. Season with garlic powder, salt, and pepper.
3. 3 Reduce heat to medium; pour egg mixture over zucchini. Cook, stirring gently, about 3 minutes. Remove the skillet from heat, cover, and let sit until eggs are set, about 2 minutes more.

By LinH

Ingredients

• ✓ olive oil
• panettone
• mascarpone cheese
• orange juice
• orange marmalade
• egg
• cinnamon
• nutmeg

Instructions

1. 1 Slice panettone into 1 inch slices; cut each slice into 4 wedges. In a small bowl, whisk together the mascarpone, orange preserves, and orange juice. In a separate large bowl, whisk the eggs, cinnamon, and nutmeg.
2. 2 Heat the olive oil in a large skillet over medium heat. Dip the panettone into the egg mixture, coating well. Place into the hot oil; fry until golden brown, about 3 minutes per side. Serve with the orange mascarpone sauce.

By ANNASCHUBERT

Ingredients

• ✓ olive oil
• butter
• asparagus
• egg
• parmesan cheese
• milk
• salt
• black pepper
• parsley

Instructions

1. 1 Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes.
2. 2 Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.
3. 3 Invert frittata onto a plate and garnish with parsley.

By Marianne

Ingredients

• ✓ olive oil
• garlic
• black olive
• caper
• anchovy
• tomato passata
• water
• parsley
• salt
• egg

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a skillet over low heat. Add garlic, olives, capers, and anchovy; cook for 1 to 2 minutes.
3. 3 Add tomato sauce and water, bring to a boil, and simmer until flavors combine, about 10 minutes. Add parsley and season with salt.
4. 4 Gently add eggs directly into tomato sauce without breaking the yolks. Cook until eggs are just cooked, 3 to 5 minutes.

By linacavezza

Ingredients

• ✓ olive oil
• broccoli floret
• red bell pepper
• sweet onion
• olive
• egg
• egg white
• milk
• salt
• black pepper
• feta cheese

Instructions

1. 1 Heat olive oil in a 10-inch skillet over medium heat. Cook and stir broccoli, bell pepper, and sweet onion in hot oil until hot, about 3 minutes. Place a cover on the skillet and continue cooking until the vegetables begin to soften, about 5 minutes more. Stir olives into the vegetable mixture.
2. 2 Beat eggs, egg whites, milk, salt, and pepper together with a whisk in a small bowl; pour over the vegetable mixture in the skillet. Sprinkle feta cheese over the egg mixture.
3. 3 Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.

By KIMBICA

Ingredients

• ✓ olive oil
• marinara sauce
• parsley
• red pepper flakes
• salt
• black pepper
• egg
• parmigiano-reggiano cheese
• heavy cream
• toast

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread marinara sauce in the bottom of a small baking dish, about 1/4-inch high. Sprinkle with parsley, red pepper flakes, salt, and black pepper. Make a narrow well in center of sauce for eggs.
3. 3 Crack each egg into a separate ramekin; gently pour into the well in the sauce.
4. 4 Sprinkle with Parmigiano-Reggiano cheese, then drizzle with olive oil, followed by cream; season with salt and black pepper.
5. 5 Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.

By John Mitzewich

Ingredients

• ✓ olive oil
• eggplant
• garlic powder
• spinach leaf
• tomato
• onion
• garlic
• mozzarella cheese
• parmesan cheese
• ricotta cheese
• tomato pasta sauce
• italian seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Brush both sides eggplant slices with oil. Place on a baking sheet; sprinkle with garlic powder. Bake until beginning to soften, about 10 minutes.
3. 3 Heat 2 tablespoons oil in a large skillet over medium heat. Add spinach, tomatoes, onion, and garlic; cook and stir until spinach wilts and tomatoes begin to release their juices, about 2 minutes. Combine ½ cup mozzarella, ½ cup Parmesan cheese, and ricotta in a medium bowl; set aside.
4. 4 Place eggplant slices in a greased 9x13-inch baking dish. Top with spinach mixture; spread cheese mixture in a thin layer over spinach. Top with sauce; sprinkle with remaining ¼ cup mozzarella, ¼ cup Parmesan cheese, and Italian seasoning.
5. 5 Bake in the preheated oven until eggplant is tender and easily pierced with a fork, about 30 minutes.

By Julie3333

Ingredients

• ✓ olive oil
• butternut squash
• butter
• onion
• apple
• garlic
• chicken broth
• milk
• parmesan cheese
• asiago cheese
• romano cheese
• salt
• black pepper

Instructions

1. 1 Place squash in a saucepan, cover with water, bring to a boil, then simmer until very tender, 15 to 20 minutes. Drain. Cooked squash should equal 2 cups.
2. 2 Heat oil and butter in a skillet over medium-low heat. Add onion, apple, and garlic; cook and stir frequently until softened and brown, about 15 minutes. Add butternut squash and chicken broth; bring to a boil over medium heat. Reduce heat to a simmer; stir in milk and cheese until cheese melts and sauce reaches desired thickness, 5 to 10 minutes. Season with salt and black pepper.

By SPEARL20

Ingredients

• ✓ olive oil
• egg
• milk
• salt
• black pepper
• onion
• garlic
• baby bella mushroom
• spinach
• cherry tomato
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Beat eggs, milk, and a pinch of salt together in a bowl.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is softened, 5 to 10 minutes. Add mushrooms, spinach, and cherry tomatoes; cook and stir until spinach is wilted, 3 to 5 minutes.
3. 3 Pour egg mixture over vegetable mixture and cook until eggs are still soft and halfway cooked, 2 to 3 minutes. Add mozzarella cheese and Parmesan cheese to egg mixture; cook until eggs are set and cheeses are melted, 3 to 4 more minutes. Season with salt and pepper.

By MIDWESTCINCY

Ingredients

• ✓ olive oil
• zucchini
• yellow summer squash
• salt
• bacon
• egg
• kosher salt
• black pepper
• cayenne pepper
• green onion
• red onion
• sweet pepper
• cheddar cheese
• goat cheese

Instructions

1. 1 Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.
2. 2 Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.
3. 3 Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.
4. 4 While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.
5. 5 Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.
6. 6 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.
8. 8 Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.
9. 9 Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.

By John Mitzewich

Ingredients

• ✓ olive oil
• butter
• onion
• celery
• garlic
• tomato sauce
• tomato paste
• parmesan cheese
• fennel seed
• basil
• oregano
• salt
• white sugar
• black pepper
• bay leaf

Instructions

1. 1 Melt butter with oil in a large skillet over medium heat. Add onion, celery, and garlic. Cook until vegetables are soft, 5 to 7 minutes.
2. 2 Stir tomato sauce and tomato paste into vegetable mixture until combined. Add Parmesan cheese, fennel, basil, oregano, salt, sugar, pepper, and bay leaf. Bring to a simmer, stirring occasionally, about 1 hour. Remove and discard bay leaf before using.

By BetterCookingForSingleFathers

Ingredients

• ✓ olive oil
• butter
• egg
• milk
• herb seasoning
• salt
• black pepper
• chipotle hot pepper sauce
• buffalo mozzarella
• bacon
• pizza dough
• garlic powder
• mozzarella cheese

Instructions

1. 1 Preheat a convection oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish with butter.
2. 2 Break eggs into a bowl. Add milk, 1 pinch Italian herb seasoning, salt, black pepper, and chipotle hot pepper sauce and mix with a whisk. Pour into the prepared baking dish.
3. 3 Tear mozzarella cheese into pieces and place on top of egg mixture in an even layer. Place bacon slices on top of cheese in an even layer.
4. 4 Roll pizza dough out halfway. Stretch dough over sides of baking dish firmly, allowing about 1/4-inch extra on each side. Use kitchen scissors to trim away any extra dough.
5. 5 Pour olive oil in a small bowl and add remaining Italian seasoning and garlic powder. Pour mixture over dough. Top dough with shredded mozzarella cheese.
6. 6 Bake in the preheated oven until dough is golden and cheese is nicely crisped, 15 to 20 minutes.

By Christer Bjrn-Husa

Ingredients

• ✓ olive oil
• ham
• egg

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Toss in ham and cook for 1 to 2 minutes.
2. 2 Flip ham and carefully crack an egg on top of each slice. Reduce heat to medium-low, cover, and cook until ham is caramelized, egg whites are just set, and yolks are soft, 2 1/2 to 3 minutes.

By John Mitzewich

Ingredients

• ✓ olive oil
• onion
• zucchini
• egg
• dill weed
• feta cheese

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat and cook onion and zucchini until tender and most of the liquid has evaporated. Pour eggs into the skillet and season with dill. Crumble feta cheese on top.
2. 2 Cook and stir until eggs are set, about 5 minutes.

By A B

Ingredients

• ✓ olive oil
• dark chocolate
• tahini
• honey
• cinnamon

Instructions

1. 1 Place chocolate and olive oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and set aside.
2. 2 Combine tahini, honey, and cinnamon in a bowl. Stir in melted chocolate mixture until smooth and well combined. Refrigerate spread until set and spreadable, about 15 minutes.

By Allrecipes Member

Ingredients

• ✓ olive oil
• bacon
• onion
• spinach
• mushroom
• egg
• feta cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Grease 12 muffin cups with olive oil.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain.
3. 3 Saute onion, spinach, and mushrooms in the same skillet until onions are soft, 5 to 10 minutes. Remove from heat and cool slightly.
4. 4 Blend onion mixture in a blender until smooth. Beat onion mixture, eggs, feta cheese, and bacon together in a bowl until batter is well-combined. Pour batter into prepared muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 35 minutes.

By Chris Denzer

Ingredients

• ✓ olive oil
• egg
• milk
• salt
• black pepper

Instructions

1. 1 Beat eggs in a bowl with a fork. Add milk, salt, and pepper; beat until well mixed.
2. 2 Coat a small skillet with olive oil and heat over medium heat. Pour egg mixture into hot skillet; cook and stir until eggs are set, 3 to 5 minutes.

By alfonso

Ingredients

• ✓ olive oil
• russet potato
• onion
• garlic salt
• seasoned salt

Instructions

1. 1 Cut potatoes into 3/4-inch cubes. Cut onion into 2 or 3 slices, then cut rings in half and separate the layers.
2. 2 Heat oil in a 10-inch nonstick skillet over medium-high heat. Add cubed potatoes to the hot skillet and season with garlic salt and seasoned salt. Spread them out evenly over the bottom and allow to cook for 5 to 8 minutes without turning. Turn, and continue cooking, turning every 5 to 8 minutes, until evenly browned.
3. 3 When potatoes have reached the desired color, add onion. Cook, stirring every couple of minutes, until onion is slightly cooked, 5 to 8 minutes longer.
4. 4 Carefully remove potatoes and onions from the oil and place on a paper towel-lined plate. Allow to cool for 2 to 5 minutes before serving.

By Suzannah Cornue

Ingredients

• ✓ olive oil
• russet potato
• salt
• black pepper

Instructions

1. 1 Place potatoes in a large bowl, cover with cold water, and let sit for 30 minutes.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
3. 3 Drain potatoes and pat dry with a paper towel. Add olive oil, salt, and pepper; stir until evenly combined. Place potatoes in the air fryer basket
4. 4 Cook in the preheated air fryer for 20 minutes, shaking halfway through cook time.

By Soup Loving Nicole

Ingredients

• ✓ olive oil
• tomato
• garlic
• egg
• pita bread

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add chopped tomatoes and garlic, stirring occasionally, until liquid has cooked out of tomatoes. Carefully break eggs over tomatoes without breaking yolks. Lightly season with salt, reduce heat and cover.
2. 2 Simmer covered for 20 minutes, or until yolks are fully cooked. Adjust seasoning with salt as needed. Serve with pita bread.

By Crystal Miller

Ingredients

• ✓ olive oil
• potato
• egg
• salt
• pepper

Instructions

1. 1 Heat oil in a large skillet or frying pan over medium-high heat. Spread potato slices across bottom of the pan and cook, turning once, until golden on both sides. Remove slices from pan and drain.
2. 2 When all potato slices have been cooked, return them to the pan. Turn heat to high. Pour on the beaten eggs and season with salt and pepper. Tilt the pan so that the eggs flow to the bottom of the pan. Turn heat to medium low. Cover pan with a plate and flip pan so that frittata is turned out onto plate. Slide the frittata back into the pan with the uncooked side down. Cover and let cook another 2 minutes.
3. 3 When frittata is finished cooking, remove it from the pan and drain briefly on paper towels before serving.

By Nan

Ingredients

• ✓ olive oil
• egg
• potato
• onion
• salt
• black pepper

Instructions

1. 1 Beat egg in a medium mixing bowl. Mix in mashed potatoes and onion. Season with salt and pepper.
2. 2 Heat olive oil in a medium frying pan over medium heat. Scoop potato mixture into the frying pan in 4-inch circles. Pat with a spatula to flatten the mounds to approximately 1/2 to 1 inch thick.
3. 3 Cook until bottom is browned. Flip the patty over and brown on the other side.

By Sandra

Ingredients

• ✓ olive oil
• zucchini
• egg
• salt
• pepper

Instructions

1. 1 Heat a small skillet over medium heat. Pour in oil and saute zucchini until tender. Spread out zucchini in an even layer, and pour beaten egg evenly over top. Cook until egg is firm. Season with salt and pepper to taste.

By J. Moore

Ingredients

• ✓ olive oil
• plant-based breakfast links
• red bell pepper
• onion
• egg
• salt
• black pepper
• kale
• goat cheese

Instructions

1. 1 Heat a 10-inch nonstick skillet over medium heat. Add 2 teaspoons olive oil. Place the breakfast links in a single layer. Cook 2 minutes on each side, until lightly golden, 4 minutes total. Remove pan from heat and transfer links to a paper towel-lined plate.
2. 2 Return skillet to medium heat. Add peppers and onions. Cook about 3 minutes, until slightly softened. Remove mixture to sausage plate to cool slightly.
3. 3 Brush the bottom of an 8-inch, round cake pan generously with olive oil. Cut a parchment paper circle slightly larger than the bottom of the pan and press into the bottom and slightly up the edges. Brush the parchment and sides of the pan thoroughly with olive oil.
4. 4 In a medium bowl, whisk together the eggs, salt, pepper, kale, and reserved pepper and onion mixture. Pour into cake pan. Top evenly with breakfast links and dot with goat cheese.
5. 5 Gently lower the pan into a large, 7-quart air fryer. Set to 330 degrees F (165 degrees C) and cook for 8 to 10 minutes or until center is just set. Let rest 5 minutes in pan. Using a small spatula, lift the pan from the air fryer. Remove the parchment and transfer to a serving plate.

By Pure Farmland

Ingredients

• ✓ olive oil
• rolled oat
• cinnamon
• butter
• honey
• molasses
• brown sugar
• almond
• cherry

Instructions

1. 1 Heat the olive oil in a large stockpot over medium heat. Combine the oats and cinnamon and add them to the pot. Cook and stir until lightly toasted, stirring constantly, 3 to 4 minutes. Pour the oats out onto a large baking sheet and add the butter to the pot. When the butter has melted, stir in the honey, molasses and brown sugar. When the mixture starts to simmer, return the oats to the pot and continue to cook and stir until coated and hot.
2. 2 Remove from the heat and stir in the almonds and cherries. Pour onto a large cookie sheet and allow to cool. The granola will harden as it cools. When cool, transfer to an airtight container and store at room temperature.

By roweena

Ingredients

• ✓ olive oil
• white balsamic vinegar
• honey
• salt
• black pepper
• garlic powder

Instructions

1. 1 Whisk olive oil, balsamic vinegar, honey, salt, black pepper, and garlic powder together in a bowl until smooth.

By Becky

Ingredients

• ✓ olive oil
• tomato
• salt
• black pepper
• egg

Instructions

1. 1 Place tomatoes into a food processor; blend until smooth.
2. 2 Heat olive oil in a skillet over medium-high heat. Stir in tomatoes, salt, and pepper; cook and stir until all liquid has evaporated from the tomatoes, 10 to 15 minutes.
3. 3 Reduce heat to medium. Add eggs; cook, stirring constantly, until mixture is evenly dry and no large chunks remain, 7 to 10 minutes.

By Diana Moutsopoulos

Ingredients

• ✓ olive oil
• egg
• goat cheese
• chive
• sea salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat, swirling oil to coat the skillet. Pour beaten eggs into the hot skillet and cook in hot oil until eggs bubble and begin to firm up.
2. 2 Lift the cooked edges of omelet with a rubber spatula and tilt the skillet so any uncooked egg runs underneath the lifted edge. Continue cooking, lifting the edges and tilting the skillet, until omelet is almost completely set, 1 to 2 minutes. Remove the skillet from heat. Spread any runny egg evenly over the top of omelet using the spatula.
3. 3 Sprinkle goat cheese, 1 1/2 teaspoons chives, sea salt, and black pepper over omelet. Gently lift one edge and fold 1/3 of the omelet into the center over cheese and chives. Fold the opposite 1/3 of the omelet into the center. Slide omelet to the edge of the skillet and flip, folded-side down, onto a plate.
4. 4 Top omelet with remaining 1/2 teaspoon chives to serve.

By John Mitzewich

Ingredients

• ✓ olive oil
• coconut milk
• soy milk
• chickpea flour
• cornstarch
• bread

Instructions

1. 1 Empty coconut milk into a medium bowl. Whisk until well emulsified. Add soy milk, garbanzo bean flour, and cornstarch and stir until the ingredients have blended together. Empty the mixture into a glass baking dish large enough for all of the bread pieces to fit.
2. 2 Dunk the bread in the mixture, making sure all pieces are well covered with the mixture. Cover with plastic wrap and place into the refrigerator, 8 hours to overnight.
3. 3 Heat 2 tablespoons olive oil in a large, flat saute pan or griddle over medium heat for 2 to 3 minutes. Add slices of French toast, working in batches if needed, and cook until golden brown, about 10 minutes. Flip and cook the other side for 10 minutes more. Increase heat to medium-high and flip again; cook until nicely browned, about 5 minutes more per side.

By erinwyso