Bedside Breakfast Recipes to Share with Your Valentine

Tailored for: Oven-Safe Skillet 20cm

INGREDIENTS | Serves 1–2

½ medium yellow onion, finely chopped
½ medium red bell pepper, seeded, finely chopped
1 teaspoon kosher salt
2 cloves garlic (1 minced and 1 grated), divided
1 teaspoon ground cumin
¾ teaspoon sweet paprika powder
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
2 tablespoons olive oil

½ 14.5-oz can diced tomatoes, unsalted
2 eggs
¼ cup crumbled feta cheese
2 tablespoons olive oil

Garnish
Cilantro
Extra-virgin olive oil
Chili powder

Challah, pita, or other crusty bread, toasted

Equipment
Glass or Stainless Steel Lid

DIRECTIONS

1. Add olive oil and minced garlic to the skillet and warm over low heat until fragrant, about 1 minute. Add cumin, paprika, oregano, and cayenne pepper and cook, stirring constantly, about 30 seconds.
2. Add onion, bell pepper, and salt, and stir to combine. Reduce heat to very low and cover with lid. Cook about 7 minutes until onions are lightly browned, stirring occasionally. Preheat oven to 390ºF (200ºC).
3. Add tomatoes and grated garlic. Cover and cook, stirring occasionally, about 10 minutes. Uncover and increase heat to low. Simmer to reduce excess liquid, stirring constantly, about 2 minutes.
4. Make 2 wells in the sauce and crack an egg into each. Bake in oven, uncovered, for 5–7 minutes or until egg whites are set. Remove from oven and sprinkle feta cheese on top. Garnish with cilantro, a drizzle of extra-virgin olive oil, and chili powder. Serve with toasted bread.

NOTES

• Cottage cheese is a tasty substitute for feta.
• Adjust grated garlic to taste, as needed.

Tailored for: Vermicular Frying Pan 28cm or Oven-Safe Skillet 28cm

INGREDIENTS | Serves 4–6

Batter (Makes 6 galettes)
1 cup (150 g) buckwheat flour
1 large egg
1 ⅔ cups (380 ml) water
½ teaspoon (3 g) kosher salt

2 bunches spinach, cut into 2” pieces
¼ tablespoon vegetable oil x 4

1 ⅓ cups (150 g) shredded cheese, divided
6 large eggs, divided
12 slices smoked salmon, halved, divided
⅜ cup (90 g) cream cheese, cut into small pieces
Kosher salt and freshly ground black pepper, to taste
½ teaspoon vegetable oil x 6

Equipment
Glass or Stainless Steel Lid


DIRECTIONS

1. In a large bowl, combine ingredients for Batter. Whisk together and pour through a strainer. Set aside and let the Batter rest for 15 minutes.
2. Preheat the pan over medium-high heat for about 90 seconds. Add in ¼ tablespoon of oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add ¼ of the spinach and sauté for about 5–10 seconds. Remove from the pan and repeat for the remaining spinach, cooking in small batches.
3. Preheat the same pan over medium-high heat for about 90 seconds. Add in ½ teaspoon oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then reduce heat to medium and pour one ladle of the Batter from Step 1 into the pan. Once bubbles begin to appear on the surface, gently flip over.
4. Sprinkle ⅙ of the shredded cheese to form a ring on the batter. Gently crack the egg in the center and season with salt and pepper. Cover and cook over low heat for about 2–3 minutes.
5. Once the egg starts to cook, place 4 pieces of smoked salmon, ⅙ of the cooked spinach, and ⅙ of the cream cheese around the egg. Using a spatula, fold the edges of the galette into the center to form a square. Repeat with the remaining batter.

NOTE

• This recipe is best cooked over a gas stove, as heat may not transfer to the sides of the pan as well on an induction cooktop. Shaping the galette may be more difficult if the edges of the batter do not dry from even heat distribution.

Tailored for: Vermicular Frying Pan 24cm Deep/26cm/28cm or Oven-Safe Skillet 24cm Deep/26cm/28cm

INGREDIENTS | Serves 1–2

DIRECTIONS

1. Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn off heat. Once smoke begins to clear, place the bacon in the pan. Cook over low heat for about 1 minute.
2. As the bacon starts releasing fat, flip and add in eggs. Cover with lid and cook for about 2 minutes.
3. Once the eggs are done to your preferred doneness, sprinkle pepper and serve.

Tailored for: Oven-Safe Skillet 24cm Deep

INGREDIENTS | Serves 3–4

6 eggs
½ cup shredded cheese
1 teaspoon kosher salt

¼ medium bunch broccoli, cut into bite-sized pieces
1 large asparagus, cut diagonally into ½" pieces
½ medium red bell pepper, seeded, cut into ½" pieces
¼ medium zucchini, halved lengthwise and cut into ½" quarter pieces
6 mushrooms (white button or crimini), halved lengthwise

10 green olives, halved lengthwise
6 cherry or grape tomatoes, halved
¼ clove garlic, minced
2 tablespoons olive oil

Garnish
Grated parmesan cheese
Chopped fresh parsley

Equipment
Glass or Stainless Steel Lid


DIRECTIONS

1. In a medium bowl, whisk together eggs, cheese, and salt. Preheat oven to 355ºF (180ºC).
2. Preheat the skillet over medium-high heat for about 90 seconds. Add in olive oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the skillet, then turn off heat. When smoke clears, add broccoli, asparagus, bell pepper, zucchini, mushrooms, and a pinch of salt. Stir and cover. Turn heat back on to low and cook for 5–6 minutes, stirring occasionally, until vegetables are tender.
3. Add garlic, olives, and tomatoes. Increase heat to medium and cook until garlic is fragrant, about 30 seconds. Increase to medium-high and pour in egg mixture. Use a heat-resistant spatula to scrape mixture from bottom and sides of the skillet towards center, about 30 seconds.
4. Transfer the skillet to oven and bake, uncovered, for 7–8 minutes. Return to stovetop and cook over medium heat until bottom is lightly golden, about 30 seconds. Turn off heat and let frittata cook in the skillet’s residual heat for 5 minutes. Serve with parmesan and parsley.
   

NOTES

• Vegetables can be substituted with seasonal produce of your choice.
• Scraping eggs and resting frittata in Steps 3 and 4 are key in helping eggs set.