Type what you have

Ingredients

• ✓ oregano
• pork sausage
• egg
• mozzarella cheese
• cheddar cheese
• crescent roll dough

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Cook sausage in a large, deep skillet over medium-high heat, until evenly browned, 7 to 9 minutes. Drain and crumble into small pieces.
3. 3 Mix beaten eggs, mozzarella, Cheddar, and oregano together in a large bowl.
4. 4 Line the bottom of the prepared baking dish with crescent roll dough, then sprinkle crumbled sausage over top. Pour egg mixture over sausage.
5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, 25 to 30 minutes.

By LeAnn

Ingredients

• ✓ oregano
• breakfast sausage
• egg
• milk
• cheddar cheese
• spinach

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
3. 3 Beat together eggs and milk in a large bowl.
4. 4 Stir in cooked sausage, Cheddar cheese, spinach, and oregano until well combined; pour into the prepared baking dish.
5. 5 Bake in the preheated oven until a knife inserted into the center of casserole comes out clean, 30 to 40 minutes.

By Lauren

Ingredients

• ✓ oregano
• breakfast sausage
• egg
• cheddar cheese
• heavy cream
• onion
• mustard
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook sausage, breaking it apart with a wooden spoon, until browned and crumbly, 5 to 7 minutes. Spread over the bottom of a 9x13-inch casserole dish.
3. 3 Mix eggs, Cheddar cheese, cream, onion, mustard, oregano, salt, and pepper together in a bowl. Pour mixture over the sausage.
4. 4 Bake in the preheated oven until firm and cooked through, 30 to 40 minutes.

By Rebekah Ramos

Ingredients

• ✓ oregano
• egg
• parmesan cheese
• heavy cream
• basil
• black pepper
• hot pepper sauce
• olive oil
• butter
• oyster
• parsley

Instructions

1. 1 Set an oven rack 5 to 6 inches from the heat source and preheat the oven's broiler.
2. 2 Whisk eggs together in a bowl; whisk in 1 tablespoon Parmesan cheese, cream, basil, oregano, black pepper, and hot sauce.
3. 3 Heat oil in a skillet over medium-high heat. Add butter; melt and swirl to evenly coat the skillet. Add oysters; brown, about 1 minute per side. Reduce liquid a bit, about 30 seconds more.
4. 4 Slowly pour egg mixture over oysters, keeping oysters evenly distributed in the skillet; cook for 30 seconds. Shake skillet slightly, do not stir. Cook until bottom and sides of eggs begin to set, about 3 minutes; sprinkle remaining cheese on top. Transfer skillet to the broiler.
5. 5 Cook in the preheated broiler until eggs begin to puff around edges and top is nicely browned, 5 to 7 minutes. Remove from broiler; sprinkle with parsley. Cut into wedges; serve immediately.

By Cazuela

Ingredients

• ✓ oregano
• olive oil
• ground beef
• onion
• mushroom
• garlic
• spinach
• nutmeg
• salt
• pepper
• egg

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, about 8 minutes. Pour off any excess grease, then stir in onions, mushrooms, and garlic. Reduce the heat to medium, cover, and cook until onion has softened and turned translucent, about 5 minutes. Stir in spinach, nutmeg, oregano, salt, and pepper; cook until spinach is heated through, 3 to 4 minutes.
2. 2 Reduce the heat to medium-low. Add eggs to the skillet; cook and scramble until incorporated with beef and spinach mixture and cooked to your liking, 4 to 6 minutes.

By JULIEP

Ingredients

• ✓ oregano
• vegetable oil
• zucchini
• scallion
• black pepper
• red pepper flakes
• egg
• water
• cheddar cheese
• salt
• flour tortilla

Instructions

1. 1 Heat oil in a 10-inch skillet over medium-high heat. Add zucchini, scallions, black pepper, oregano, and pepper flakes; cook until vegetables are tender, 3 to 4 minutes. Reduce heat to low, cover, and cook 2 minutes more.
2. 2 Whisk eggs and water together in a bowl until well combined; stir in Cheddar cheese and salt. Pour into the skillet; increase heat to medium. Cook and stir until eggs are soft-set, 3 to 5 minutes. Transfer scrambled egg mixture to a plate; wipe the skillet clean with a paper towel.
3. 3 Spread ¼ egg mixture on half each tortilla; fold in half.
4. 4 Heat clean skillet over medium-high heat; cook quesadillas, 2 at a time, until crisp, about 1 minute per side.

By KATHY

Ingredients

• ✓ oregano
• bacon grease
• broccoli
• onion
• green bell pepper
• black olive
• garlic
• basil
• salt
• black pepper
• egg
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a cast iron skillet over medium to medium-low heat. Add 2 tablespoons bacon grease. Stir in broccoli, onion, bell pepper, olives, garlic, oregano, basil, salt, and pepper and cook until vegetables are tender, 7 to 10 minutes. Remove from heat.
3. 3 Beat eggs in a bowl using a fork. Add mozzarella cheese and cooked vegetable mixture and stir to combine.
4. 4 Reheat the skillet over low heat; add remaining bacon grease. Pour egg mixture into the skillet.
5. 5 Bake in the preheated oven until firm and slightly browned, 20 to 25 minutes.

By Father Makes Breakfast

Ingredients

• ✓ oregano
• biscuit baking mix
• parmesan cheese
• parsley
• garlic powder
• seasoning salt
• salt
• black pepper
• egg
• vegetable oil
• onion
• zucchini

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
2. 2 Combine baking mix, Parmesan cheese, parsley, garlic powder, seasoning salt, oregano, salt, and black pepper in a large bowl. Add eggs, oil, and onion; mix well. Stir in zucchini until evenly distributed. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, 25 to 30 minutes.

By Janet

Ingredients

• ✓ oregano
• cooking spray
• egg white
• greek yogurt
• salt
• black pepper
• garlic powder
• onion powder
• cayenne pepper
• red bell pepper
• spinach
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Generously grease a 12-cup muffin tin with cooking spray.
2. 2 Whisk egg whites, yogurt, salt, black pepper, garlic powder, onion powder, oregano, and cayenne together in a bowl until smooth and no lumps remain. Mix in red bell pepper, spinach, and Cheddar. Divide between the 12 muffin cups, filling each until almost full.
3. 3 Bake in the preheated oven until egg bites puff up substantially and begin to brown, 20 to 25 minutes. Allow to cool for 5 minutes; bites will deflate as they cool. Run a knife around the edges and bottoms to loosen and remove from the cups. Allow to cool to room temperature.

By Kim

Ingredients

• ✓ oregano
• cooking spray
• pizza
• egg
• milk
• mozzarella cheese
• onion
• butter
• garlic
• salt
• parmesan cheese
• red pepper flakes

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x9-inch baking dish with cooking spray.
2. 2 Arrange pizza squares in prepared baking dish.
3. 3 Whisk eggs, milk, mozzarella, onion, butter, garlic, oregano, and salt together in a large bowl; pour over pizza squares. Top with Parmesan and pepper flakes. Cover dish with aluminum foil.
4. 4 Bake in the preheated oven 45 minutes. Remove foil and continue baking until eggs set and Parmesan melted, about 20 minutes more.

By Prov31woman

Ingredients

• ✓ oregano
• egg
• milk
• olive oil
• garlic
• red onion
• sun-dried tomato
• butter
• salt
• black pepper
• parmesan cheese
• thyme
• basil

Instructions

1. 1 Beat together eggs and milk in a medium bowl with a fork for about 30 seconds. Set aside.
2. 2 Heat olive oil in a medium skillet over medium heat. Cook and stir garlic in hot oil for about 1 minute. Add red onion; cook, stirring occasionally, until somewhat translucent, about 2 minutes. Reduce heat to low and add sun-dried tomatoes. Cook and stir until tomatoes are warm and soft, 3 to 5 minutes. Remove from heat.
3. 3 Heat butter in a large skillet over medium heat. Pour in beaten eggs. Immediately top with tomato mixture; season with salt and pepper. Sprinkle with Parmesan cheese, oregano, thyme, and basil. Cook for 1 to 2 minutes, slowly folding in the edges of egg as it begins to set underneath. Continue cooking over medium-low heat, folding and stirring eggs until scrambled and mostly set, 2 to 3 minutes more.

By Christina Letts

Ingredients

• ✓ oregano
• water
• instant yeast
• salt
• sugar
• all-purpose flour
• bacon
• green onion
• egg
• salt
• pepper
• pizza sauce
• parmesan cheese
• salami

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Pour warm water into a mixing bowl. Stir in yeast, salt, sugar, and oregano. Mix in 1 cup flour, and then stir in remaining flour. Cover with plastic wrap, and set aside to rest for 10 to 15 minutes.
3. 3 While dough is resting, prepare topping. Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Stir in green onions, and cook for 1 minute. Add eggs to the pan; cook, stirring frequently, until mixture has the consistency of scrambled eggs. Season with salt and pepper to taste.
4. 4 Spread dough out evenly onto a lightly greased pizza tray, and spread pizza sauce over dough. Top with bacon and eggs, Parmesan cheese, and salami.
5. 5 Bake for 20 to 25 minutes, or until golden brown on top.

By Nancy

Ingredients

• ✓ oregano
• cooking spray
• sweet potato
• turkey sausage
• spinach
• egg white
• almond milk
• sage
• red pepper flakes
• thyme
• basil
• nutmeg
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with cooking spray.
2. 2 Spread sweet potatoes evenly over the bottom of the prepared dish.
3. 3 Heat a large saucepan over medium heat. Add turkey sausage and spinach; cook and stir until turkey is browned and spinach is wilted, about 5 minutes. Remove from heat. Add to sweet potatoes.
4. 4 Crack egg whites into a large bowl; add almond milk, sage, red pepper flakes, thyme, oregano, basil, nutmeg, salt, and pepper. Stir well. Pour egg mixture over the top of the casserole. Sprinkle with Parmesan cheese.
5. 5 Bake in the preheated oven until set, about 45 minutes. Cut casserole into 6 pieces.

By Megan Olson

Ingredients

• ✓ oregano
• lime
• cotija cheese
• cilantro
• red onion
• corn tortilla
• salt
• garlic
• onion
• olive oil
• chicken thigh
• cumin
• bay leaf
• adobo sauce
• chipotle pepper
• date
• white vinegar
• orange juice concentrate
• chicken broth
• ancho chili
• pasilla chile

Instructions

1. 1 Lightly toast peppers on the bare surface of a large Dutch oven over medium heat, stirring, until the peppers begin to have a toasted aroma, 2 to 5 minutes. Remove from heat immediately.
2. 2 Add chicken stock, orange juice concentrate, vinegar, dates, and chipotle peppers. Bring to a boil, then reduce the heat and simmer, uncovered, for about 15 minutes.
3. 3 Using a stick blender, puree the pepper mixture until smooth.
4. 4 Add bay leaves, cumin, and oregano to pepper sauce; leave sauce on low simmer while preparing chicken.
5. 5 Pat chicken dry with paper towels. Heat olive oil in a large non-stick skillet over medium heat. Add in chicken pieces all at once; allow to cook undisturbed until browned, about 8 minutes. Add browned chicken to the pepper sauce.
6. 6 Cook onion slices in the same skillet until beginning to brown slightly, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds more.
7. 7 Add skillet contents to the chicken and pepper sauce. Bring to a boil, then reduce heat to simmer. Cover partially with a tilted lid to allow some liquid to evaporate. Simmer, stirring occasionally, until chicken is fall-apart tender, about 1 hour. Season to taste with salt.
8. 8 To serve, spoon into corn tortillas, and serve with sliced red onions, cilantro, cheese, and lime wedges.

By Bibi

Ingredients

• ✓ oregano
• all-purpose flour
• tomato juice
• milk
• sugar
• basil
• black pepper
• ham
• gouda cheese

Instructions

1. 1 Mix flour, tomato juice, milk, sugar, oregano, basil, and black pepper together in a bowl until batter is smooth. Combine ham and Gouda cheese together in a separate bowl.
2. 2 Heat a lightly oiled griddle over medium-high heat. Drop batter, 1 ladle per pancake, onto the griddle and cook until bottom is browned, about 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes.
3. 3 Transfer pancake to a serving plate. Sprinkle ham-cheese mixture over pancake. Roll pancake around the filling. Repeat cooking with remaining batter and filling.

By Dommie

Ingredients

• ✓ oregano
• olive oil
• onion
• egg
• heavy cream
• basil
• salt
• black pepper
• pie crust
• mozzarella cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in a skillet over medium high heat. Add onion and saute until soft, about 3 to 5 minutes.
3. 3 In a large bowl, beat together eggs, cream, basil, oregano, salt and pepper.
4. 4 Spoon the onions into the pie crust. Pour the egg mixture over the onions. Sprinkle shredded cheese on top.
5. 5 Bake in preheated oven until a toothpick inserted into center of the quiche comes out clean, about 30 to 40 minutes. Let cool slightly before serving.

By donnazu

Ingredients

• ✓ oregano
• pork sausage
• crescent roll
• hash brown
• pimento
• egg
• cheddar cheese
• milk
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat.
3. 3 Spread crescent rolls on the bottom of a rimmed pizza pan. Top with sausage, followed by hash browns. Add pimentos and oregano.
4. 4 Mix eggs, Cheddar cheese, milk, salt, and pepper together in a bowl. Pour over pizza.
5. 5 Bake in the preheated oven for 25 minutes. Top with Parmesan cheese and continue to bake for 5 minutes more.

By SUSANBOWMAN

Ingredients

• ✓ oregano
• coconut oil
• olive oil
• cauliflower
• onion
• garlic
• cottage cheese
• egg white
• hot pepper sauce
• parsley
• garlic powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with coconut oil.
2. 2 Heat olive oil in a skillet over medium heat. Add cauliflower, onion, and garlic. Cook and stir until cauliflower is slightly translucent and garlic and onions are soft, 6 to 8 minutes. Place in a bowl and let cool.
3. 3 Place cottage cheese, egg whites, hot sauce, parsley, oregano, and garlic powder in a blender; blend until smooth. Pour into the bowl of cauliflower mixture; mix completely. Spoon mixture evenly into the greased muffin cups and press down so pancakes are even and flat.
4. 4 Bake in the preheated oven until edges and tops are golden and crispy, about 30 minutes.

By LusciousMuffins

Ingredients

• ✓ oregano
• grape tomato
• salt
• black pepper
• feta cheese
• egg
• spinach
• olive oil

Instructions

1. 1 Heat a 12-inch non-stick skillet over low heat. (Use a 10-inch skillet if you halve the recipe to serve 2 instead of 4.) Meanwhile, in a small bowl, mix tomatoes, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. Stir in feta.
2. 2 In a medium bowl, whisk eggs together, then stir in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. A few minutes before cooking omelet, add oil to the pan, and increase heat to medium-high. Heat until wisps of smoke start to rise from the pan. Add the egg mixture to the skillet. Using a plastic or wooden spatula to push back the eggs that have set, tilt the pan and let the uncooked egg mixture run onto the empty portion of the pan. Continue pushing back cooked eggs, tilting the pan and letting uncooked egg mixture flow onto the empty portion of the pan until omelet is moist but fully cooked, about 3 minutes. Reduce heat to low; pour the tomato mixture over half of the omelet. Using a slotted, flat spatula or turner, carefully fold the untopped half over the filling. Use the turner to slide the omelet onto a cutting board. Let stand a minute or two for the filling to warm.
3. 3 Cut the omelet into 4 wedges and serve immediately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ oregano
• pork sausage
• olive oil
• spinach
• green bell pepper
• tomato
• onion
• cheddar cheese
• bacon bits
• egg
• basil
• salt
• black pepper
• garlic powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Meanwhile, heat oil in another skillet over medium heat. Add spinach and saute until just wilted, about 2 minutes. Remove from heat.
4. 4 Transfer spinach to the prepared baking pan; sprinkle in bell pepper, tomato, and onion. Add 1/2 of the Cheddar cheese. Sprinkle in sausage and bacon bits. Sprinkle with remaining cheese.
5. 5 Mix eggs, oregano, basil, salt, pepper, and garlic powder together in a blender until combined. Pour mixture into the baking pan over the vegetables and meats.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

By Brenda

Ingredients

• ✓ oregano
• turkey bacon
• butter
• cauliflower
• red bell pepper
• green onion
• egg white
• water
• black pepper
• garlic powder
• mozzarella cheese
• mushroom stem
• mushroom piece
• parmesan cheese
• tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square metal baking dish.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool slightly, about 5 minutes; break into bite-size pieces.
3. 3 Heat butter in a large skillet over medium heat. Cook cauliflower, bell pepper, and green onions in the hot butter until tender, 5 to 7 minutes. Remove from heat and set aside.
4. 4 Beat egg whites, water, oregano, black pepper, and garlic powder together in a mixing bowl until foamy. Stir in cooked bacon, mozzarella cheese, mushrooms, Parmesan cheese, tomato, and cooked cauliflower mixture. Pour into the prepared baking dish.
5. 5 Bake in the preheated oven until set, about 40 minutes.

By slattekm

Ingredients

• ✓ oregano
• chicken broth
• skim milk
• italian seasoning
• salt
• all-purpose flour
• butter
• turkey sausage
• butter
• thyme
• basil
• salt
• baking soda
• baking powder
• all-purpose flour
• white vinegar
• skim milk

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Pour milk into a measuring cup and add vinegar; set aside until milk curdles, 5 to 10 minutes.
3. 3 Whisk together flour, baking powder, baking soda, sea salt, oregano, basil, and thyme in a large bowl. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
4. 4 Make a well in the dry ingredients and stir gently with a wooden spoon while pouring in 1/4 cup curdled milk at a time. Stop adding milk when it resembles a slightly tacky but moldable dough, stirring until just combined. You may not need all of the milk.
5. 5 Turn mixture onto a lightly floured surface, dust the top with a bit of flour, and then very gently turn the dough over on itself 5 to 6 times. Form dough into a 1-inch thick disc, handling as little as possible.
6. 6 Using a 1-inch thick dough cutter, push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in 2 rows, making sure they just touch; this will help them rise uniformly. Gently reform the dough and cut out 1 or 2 more biscuits.
7. 7 Bake in the preheated oven until fluffy and slightly golden brown, 10 to 15 minutes.
8. 8 While biscuits are baking, cook sausage in a skillet over medium heat until browned, using a wooden spoon to break it up as it cooks, about 5 minutes.
9. 9 Stir butter in a saucepan until melted. Mix in flour, salt, and seasoning. Cook and stir for 1 minute. Whisk in milk and continue cooking and stirring until gravy has thickened. Cook and stir for 1 minute more. If mixture is too thick, add in enough chicken broth until gravy has desired consistency. Serve gravy immediately over split biscuits.

By thedailygourmet

Ingredients

• ✓ oregano
• butter
• egg
• ricotta cheese
• tomato
• basil
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Brush the inside of a microwave-safe mug with butter.
2. 2 Crack eggs into mug and top with ricotta cheese, tomatoes, and basil; season with salt, pepper, and oregano.
3. 3 Cook in the microwave for 1 minute; stir and continue cooking in 15-second intervals, until set, about 1 minute more. Sprinkle Parmesan cheese over eggs.

By Alice

Ingredients

• ✓ oregano
• cooking spray
• egg
• heavy cream
• spinach
• feta cheese
• cherry tomato
• red onion
• salt
• black pepper

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C). Spray a 6-inch cake pan with nonstick spray.
2. 2 Whisk eggs and cream together in a bowl. Stir in spinach, feta cheese, cherry tomatoes, onion, oregano, salt, and pepper until well combined. Pour into the prepared cake pan and cover tightly with foil.
3. 3 Air-fry for 12 minutes. Remove foil and air-fry until top starts to brown and a toothpick inserted in the center comes out clean, 4 to 8 minutes longer.

By Yoly

Ingredients

• ✓ oregano
• white sugar
• salt
• black pepper
• curing salt
• ginger
• ground pork
• pork back fat
• garlic
• white vinegar
• hog casing

Instructions

1. 1 Stir sugar, salt, oregano, black pepper, curing salt, and ginger together in a small bowl until combined; set aside.
2. 2 Combine ground pork, ground pork fat, and garlic in a large bowl; sprinkle with sugar mixture. Pour in vinegar; mix thoroughly.
3. 3 Rinse hog casing very well until all salt or brine is gone; tie a knot at one end of the casing, then thread the other end onto a sausage stuffing tube. Stuff the casing with the pork sausage mixture, twisting the filled casing every 2 1/2 to 4 inches to form links. Once all sausage mixture has been used, tie a knot at the end of the last link.
4. 4 Tie ends of each sausage link tightly using fine cotton kitchen twine, then cut between each link to separate. Transfer links to a glass or plastic container. Cover; allow to mature in the refrigerator for 4 days, after which point they may be frozen.
5. 5 To cook longanisa, fill a skillet with 1/2 to 3/4 inches water; add thawed sausage links. Simmer over medium-high heat until water evaporates, about 20 minutes. Uncover, and allow sausages to fry in their own fat until golden brown, about 8 minutes more.

By Eugenio Vincenzo

Ingredients

• ✓ oregano
• beer
• onion
• red pepper flake
• parsley
• salt
• butter
• garlic
• pickling spice
• bay leaf
• water
• shrimp

Instructions

1. 1 Combine beer, onion, pepper flakes, parsley, salt, butter, garlic, pickling spice, oregano, and bay leaves in a saucepan; add enough cold water to fill the saucepan. Bring to a boil.
2. 2 Add shrimp to the saucepan; return to a boil. Cook until shrimp are bright pink and opaque, about 5 minutes. Drain and serve.

By Jessica

Ingredients

• ✓ oregano
• olive oil
• asparagus
• red bell pepper
• cherry tomato
• spinach
• garlic
• basil
• salt
• butter
• egg
• milk
• feta cheese
• cheddar cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium heat; cook and stir asparagus and red bell pepper until the vegetables start to soften, about 3 minutes. Stir in cherry tomatoes, spinach, garlic, oregano, basil, and salt and continue cooking until tomatoes are soft and spinach has cooked down, another 3 to 5 minutes. Remove from heat and transfer vegetables to a plate.
2. 2 Melt butter in clean skillet over medium heat. Whisk eggs and milk in a bowl and pour into hot butter, swirling skillet to cover entire bottom with egg mixture. Pull up an edge of the omelet with a spatula and tilt pan to allow unset egg to run underneath and cook; continue around pan, lifting omelet edge and tilting pan, until all the egg mixture is set. Sprinkle omelet with salt.
3. 3 Spoon cooked asparagus mixture onto one side of the omelet and sprinkle with feta and Cheddar cheeses. Gently fold half the omelet over the vegetables and cheese and press edges lightly to seal in the filling. Cook until filling is hot and Cheddar cheese has melted, 1 to 2 more minutes. Cut in slices to serve.

By Valerie Brunmeier

Ingredients

• ✓ oregano
• butter
• olive oil
• onion
• celery
• garlic
• tomato sauce
• tomato paste
• parmesan cheese
• fennel seed
• basil
• 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

• ✓ oregano
• oaxaca cheese
• avocado
• cilantro
• green onion
• egg
• vegetable oil
• black pepper
• cumin
• salt
• water
• onion
• garlic
• roma tomato
• guajillo chili
• salt
• corn tortilla
• oil

Instructions

1. 1 Place skillet on the stove over medium heat and add enough oil to reach 1 inch. Once oil is hot, add cut tortilla pieces without overcrowding the skillet. Fry tortilla pieces in the hot oil, until they crisp up and achieve a golden color, 2 to 3 minutes. Remove tortilla chips with a slotted spoon and set on a plate covered with paper towels to drain. Sprinkle with salt to taste and continue working in batches until all tortilla pieces are fried and done. Reserve frying oil.
2. 2 Set a flat griddle or comal over medium-low heat and toast guajillo chiles until fragrant, about 20 seconds per side.
3. 3 Combine toasted chiles, tomatoes, and garlic in a saucepan and cover with hot water. Simmer over medium-low heat until guajillos are softened and tomatoes are cooked through, about 10 minutes. Reserve 1/2 cup cooking liquid.
4. 4 Combine chiles, tomatoes, garlic, onion, 1 teaspoon salt, oregano, cumin, pepper, and reserved liquid in a blender. Blend on high until smooth. Strain sauce.
5. 5 Heat 1 tablespoon vegetable oil in a saucepan set over medium-high heat. Once oil is hot, pour in sauce, and simmer until salsa thickens, 12 to 15 minutes. Adjust seasoning if desired.
6. 6 Heat 1 tablespoon of reserved frying oil in a skillet over medium heat. Add all tortilla chips once oil is hot and reheat for 1 minute. Pour in eggs and cook and stir until eggs are beginning to set. Add salsa and gently fold into the egg mixture until everything is covered in salsa and the eggs are cooked, about 2 minutes.
7. 7 Remove from the heat and serve immediately topped with green onions, cilantro, avocado, and cheese.

By thedailygourmet

Ingredients

• ✓ oregano
• butter
• water

Instructions

1. 1 Grind up the dried oregano until very fine; measure out 3 tablespoons.
2. 2 Melt butter in a saucepan over medium-high heat. Lower heat to medium-low and stir in oregano. Carefully pour in water. Simmer gently, stirring every 20 minutes, until flavors combine, about 2 hours in total. Remove saucepan from heat.
3. 3 Wrap a piece of cheesecloth around a glass, ceramic, or metal bowl and secure it with a rubber band. Pour butter mixture through cheesecloth into the bowl. Remove the rubber band and carefully squeeze excess butter out of the cheesecloth, making sure oregano is strained out.
4. 4 Cover bowl with aluminum foil and chill in the refrigerator until butter solidifies above water, about 4 hours. Break the butter in half with a knife and transfer to a plate. Discard water.

By christouxphr