Zucchini Slice

3 cups zucchini, grated
1 medium onion, diced
3 rashers of bacon or ham, diced
1 cup grated cheddar cheese
1 cup self raising flour
1/2 cup vegetable oil
5 eggs
Salt and pepper to taste

Preheat oven to 180C (350F).
Wash the zucchinis and slice the ends off.
Grate the zucchini with the skin on.
Mix grated zucchini and other ingredients in a large bowl with a wooden spoon.
Pour mixture into a deep loaf dish.
Bake for 60-75 minutes or until a knife comes out close to clean and top is golden brown.

Source: My aunt. 🙂


Spinach, Scallion, and Feta Fritata


  • 3 ounces, weight Fresh Spinach Leaves
  • 4 whole Scallions
  • 6 whole Eggs
  • 1 teaspoon Freshly Ground Black Pepper
  • 1 pinch Sea Salt
  • 1 Tablespoon Butter
  • 2 ounces, weight Feta Cheese, Crumbled

Preparation Instructions

Preheat oven on the broiler setting (500ºF). Roughly chop spinach leaves and remove large, stiff stems. Chop the whites and greens of the scallions. In a medium bowl, beat the eggs with a whisk for 3-4 minutes. Add the black pepper and salt to the eggs and whisk a minute or so more.

Heat a 10-inch oven-safe frying pan over medium heat. Add butter and tilt the pan until butter coats the bottom. Cook spinach for 2-3 minutes until it has wilted and collapsed in size. Add scallions and cook for 2-3 more minutes. Pour in egg mixture and quickly stir so the spinach and scallions are evenly distributed. From this point on, do not stir the mixture. Sprinkle the feta evenly over the top of the eggs.

Once the edges of the frittata are cooked (they’ll be lighter in color and look solid), place the frying pan on a middle rack in the oven. Broil for 6-10 minutes, watching it very closely. Stay focused: the frittata will quickly burn if left under the broiler for too long. Once the frittata is starting to turn golden brown and is puffing up, remove from the oven and allow to cool for 2-3 minutes. The frittata will flatten a bit during this time.

Cut the frittata into 6 wedges and serve immediately.

Source: http://tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/spinach-scallion-feta-frittata/

Broccoli, Bacon, and Cheddar Quiche


6 slices bacon, cooked and chopped
1 cup broccoli, chopped
1 small red onion, sliced thin
1 pie crust
5 eggs
1 cup milk {I used 2%}
1 cup cheddar cheese
salt and pepper, to taste


Preheat oven to 375ºF.
Place bacon, scallions and broccoli in the bottom of the pie crust.
In a large bowl, mix together the eggs, milk, cheese, salt and pepper.
Pour egg mixture over bacon, broccoli and onions
Bake for 40-50 minutes until a knife inserted near the center comes out clean. Cool slightly, and serve.

Source: http://www.onehundreddollarsamonth.com/2013/03/broccoli-bacon-and-cheddar-quiche/

Egg Custard


4 cups milk {I used 2%}
6 large eggs
2/3 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
pinch of ground nutmeg


Preheat oven to 325 degrees

Heat the milk in a large saucepan until bubbles form around the edges. Toss the eggs, sugar, and salt in a blender and give it a few pulses until nice and smooth.

Once the milk is hot, remove it from the stove top. Slowly add the milk into the eggs while whisking vigorously.

Once the milk and eggs are combined, stir in the vanilla.

Pour the custard mixture into a 9×13 casserole dish {or small custard cups} and sprinkle with freshly grated nutmeg.  Place the casserole dish in a large roasting pan and fill the pan with enough water to reach about 1 inch from the top of the casserole dish.

Bake for about 45 minutes or until the custard has just set. Be careful not to over cook.

Cool before serving.

Source: http://www.onehundreddollarsamonth.com/2013/02/old-fashioned-egg-custard-recipe/

Make Ahead Hot Breakfasts for Cold Mornings (Leek and Ham Frittata)


  • 3 large leeks (white and light-green parts only)
  • 2 tablespoon olive oil
  • 1 1/2 cup cooked, diced ham
  • 8 large eggs
  • 1 tablespoon milk
  • kosher salt
  • ground black pepper
  • 3 oz. goat cheese, crumbled


  1. Preheat the oven to 350 degrees F.
  2. Halve the leeks lengthwise and slice 1/4 of an inch thick. Rinse the leeks of any residue dirt. Set aside.
  3. Heat 1 tablespoon of olive oil over medium-high heat in a large, well-seasoned cast-iron skillet or ovenproof nonstick skillet. Add the sliced leeks and saute for 4 – 6 minutes, or until the leeks are tender. Remove from heat. Add the ham and saute for an additional 1 – 2 minutes to allow the flavors to develop.
  4. In a large bowl, whisk the eggs, milk, 1/2 teaspoon salt, and 1/8 teaspoon black pepper (or amounts according to your preferences).
  5. Remove the leeks and ham from the skillet and add to the whisked eggs along with the crumbled goat cheese. Gently stir to combine.
  6. Wipe out the skillet and grease the bottom and sides of the skillet with the remaining 1 tablespoon of olive oil. Set the skillet over medium-low heat. Slowly pour the egg mixture into the prepared pan. Cook over medium-low heat without stirring for 8 – 10 minutes, or until the bottom is set.
  7. Transfer the frittata to the oven and bake until the top is set, about 5 – 10 minutes more. Cut into wedges and serve immediately.
  8. Make ahead option: Cool the baked frittata completely, cut into individual portions and store in a sealed food safe container in the refrigerator for up to 3 days. Reheat portions as needed.