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Ingredients

• ✓ olive oil
• ham
• gruyere cheese
• heavy cream
• salt
• black pepper
• egg
• chive

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a small, lidded casserole dish with olive oil. Boil water in a kettle and set aside.
2. 2 Arrange ham in the bottom of the prepared casserole dish. Sprinkle with 1 tablespoon Gruyère cheese. Pour in cream and season with black pepper. Crack eggs on top, one at a time, making sure yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyère cheese and chives. Season with salt and black pepper.
3. 3 Cover the casserole dish and place it into a roasting pan. Pour enough boiled water into the roasting pan so it reaches about halfway up the sides of the casserole dish.
4. 4 Bake in the preheated oven for 9 minutes. Uncover and continue baking until whites are just set and yolks are still runny, 3 to 6 more minutes.

By chatoune

Ingredients

• ✓ olive oil
• pie crust
• onion
• tomato
• all-purpose flour
• basil
• egg
• milk
• salt
• pepper
• colby monterey jack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Sauté onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then sauté in the same skillet for 1 minute on each side. Whisk eggs and milk together in a bowl until smooth; season with salt and pepper.
3. 3 Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture; sprinkle remaining 1/2 cup shredded cheese on top.
4. 4 Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue to bake until filling is puffed and golden brown, about 15 to 20 minutes. Serve warm.

By Karen Griffin

Ingredients

• ✓ olive oil
• pie crust
• onion
• green bell pepper
• mushroom
• zucchini
• tomato
• all-purpose flour
• basil
• egg
• milk
• salt
• black pepper
• colby-jack cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from the oven and set aside. Reduce oven to 350 degrees F (175 degrees C).
3. 3 Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, mushrooms, and zucchini and cook, stirring, until softened, 5 to 7 minutes. Remove vegetables from skillet and set aside.
4. 4 Sprinkle tomato slices with flour and basil; cook in the skillet over medium heat for 1 minute per side. Set aside.
5. 5 Whisk eggs, milk, salt, and pepper together in a small bowl.
6. 6 Spread 1 cup cheese in the bottom of pie crust. Layer vegetable mixture over the cheese, then top with tomato slices. Pour egg mixture over top and sprinkle with remaining 1/2 cup cheese.
7. 7 Bake in the preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes.
8. 8 Cool 5 minutes before serving.

By Kurt

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

Ingredients

• ✓ olive oil
• red potato
• bacon
• salt
• paprika
• black pepper

Instructions

1. 1 Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add potatoes, crumbled bacon, remaining 2 tablespoons olive oil, salt, paprika, and pepper. Cook, stirring occasionally, until potatoes are tender and browned, about 20 minutes. Serve hot.

By Daniel Pigg

Ingredients

• ✓ olive oil
• egg
• brown sugar
• self-rising flour
• milk
• sugar
• cinnamon

Instructions

1. 1 Beat egg, brown sugar, self-rising flour, milk, white sugar, olive oil, and cinnamon together in a large mug.
2. 2 Place mug in microwave; cook on high heat for 2 minutes.

By PMae

Ingredients

• ✓ olive oil
• ground turkey
• coriander
• salt
• brown sugar
• black pepper
• cayenne pepper

Instructions

1. 1 In a bowl, thoroughly mix together the turkey, coriander, salt, brown sugar, black pepper, and cayenne pepper. Cover the bowl, and refrigerate the sausage overnight.
2. 2 The next day, heat olive oil in a skillet over medium heat. Form the sausage into thin patties, and fry until browned and no longer pink inside, 2 to 5 minutes per side.

By FrackFamily5 CACT

Ingredients

• ✓ olive oil
• onion
• egg
• heavy cream
• basil
• oregano
• 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

• ✓ olive oil
• red bell pepper
• onion
• kale
• harissa paste
• garlic
• egg
• bacon
• feta
• pepperoncini pepper

Instructions

1. 1 Heat 1/2 the oil in a nonstick pan over medium high heat. Add bell pepper and onion; cook, stirring frequently, until pepper starts to brown, about 5 minutes. Add remaining oil. Stir kale, harissa, and garlic into the hot oil until well combined. Reduce heat to medium; splash in 1 to 2 tablespoons of water if needed.
2. 2 Gradually stir eggs into the kale mixture. Cook, stirring frequently, until nearly set, about 2 minutes. Mix in bacon, feta, and pepperoncini. Heat through. Transfer to a bowl or plate.

By Kim Nelson

Ingredients

• ✓ olive oil
• pinto bean
• salt
• white whole wheat bread
• queso blanco
• chile-garlic sauce

Instructions

1. 1 Place beans in a saucepan and add enough water to cover them by 1 inch. Bring to a boil and remove from heat. Let stand for 1 hour.
2. 2 Drain and rinse beans. Add enough fresh water to cover by 1 inch. Bring to a boil, reduce heat, and simmer for 2 hours. Drain, reserving 1/2 cup of the cooking water, and rinse.
3. 3 Heat oil in a skillet over medium-high heat. Add beans and salt. Fry until beans are very soft, stirring and mashing frequently, 5 to 7 minutes.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low heat.
5. 5 Spread an equal amount of beans on each slice of bread and sprinkle queso on top. Place bread slices on a baking sheet.
6. 6 Broil until beans are warmed and cheese is melted, about 3 minutes. Remove from oven and top with chile-garlic sauce.

By Marie Angel Cat

Ingredients

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

Instructions

1. 1 Heat oil in a skillet over medium-high heat; sauté zucchini until tender, about 10 minutes. Season with salt and black pepper.
2. 2 Beat eggs in a bowl with a fork; add water and beat until evenly combined. Pour eggs over zucchini; cook and stir until eggs are scrambled and no longer runny, about 5 minutes. Season with salt and black pepper.

By Kristy

Ingredients

• ✓ olive oil
• firm tofu
• salt
• cornmeal
• cinnamon

Instructions

1. 1 Slice tofu into 1/8-inch-thick slices, laying slices on a paper towel-lined plate; season each side lightly with salt.
2. 2 Place cornmeal in a shallow bowl; stir in a pinch of salt and cinnamon.
3. 3 Heat olive oil in a skillet over medium-high heat.
4. 4 Dip each side of tofu slices in cornmeal mixture; gently tap off excess. Add tofu to the skillet; cook until golden brown and crisp, 2 to 3 minutes per side.

By Meganvs

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
• russet potato
• salt
• onion powder
• paprika
• 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, onion powder, paprika, and pepper to potatoes; 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