Category Archives: Continental Egg recipes

Egg recipes, side dish, pudding etc

Mozzarella Omelet with Sage and Red Chile Flakes


1/4 cup water
1 tablespoon chopped fresh sage
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
4 large eggs
1 large egg white
1 tablespoon olive oil, divided
1/4 cup (1 ounce) shredded part-skim mozzarella cheese, at room temperature
Fresh sage leaves (optional)


1. Combine first 6 ingredients in a bowl, stirring gently with a whisk.

2. Heat an 8-inch nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add half of egg mixture to pan, and spread evenly in pan. Cook the egg mixture until edges begin to set (about 1 minute). Slide front edge of spatula between edge of omelet and pan. Gently lift edge of omelet, tilting pan to allow some uncooked egg mixture to come in contact with pan. Repeat procedure on opposite edge of omelet. Continue cooking until center is just set (about 2 minutes). Sprinkle half of cheese evenly over half of omelet. Loosen omelet with a spatula, and fold in half. Carefully slide omelet onto a plate. Repeat the procedure with remaining oil, egg mixture, and cheese. Garnish with sage leaves, if desired. Serve immediately.



1 tablespoon cumin seeds
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil

2 pounds red-skinned new potatoes, unpeeled, cut into 1-inch pieces
1 tablespoon salt
4 large hard-boiled eggs, peeled, coarsely chopped
2 green onions, thinly sliced
3 tablespoons chopped red onion
1/4 cup chopped fresh cilantro
1 heaping tablespoon chopped seeded drained pickled jalapeño chilies from
jar, 2 tablespoons liquid reserved

Toast cumin seeds in heavy small skillet over medium heat until fragrant,
about 30 seconds. Cool. Using spice grinder, coarsely grind cumin seeds.
Transfer to medium bowl. Whisk in lemon juice, then oil. Season dressing
to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at
room temperature.)

Place potatoes in large pot. Add enough cold water to cover. Add 1 table-
spoon salt. Boil potatoes until tender when pierced with skewer, about 8
minutes. Drain. Transfer to large bowl. Add eggs, green onions, red onion,
cilantro, jalapeño chilies, and 2 tablespoons chili liquid. Pour dressing over
salad; toss to coat. Season to taste with salt and pepper. Transfer to serving
bowl. Serve warm or at room temperature. (Can be made 2 hours ahead. Let
stand at room temperature.)

Makes 6 servings.




~Sent in by: Rosemarie, Kansas City, MO

4 oz. tiny shell macaroni, cooked and drained
2 C shredded lettuce
2 hard boiled eggs, sliced
1 C cooked ham, cut in julienne strips
1/2 C shredded Swiss cheese
1 C frozen peas, thawed
1/2 C mayonnaise
1/4 C sour cream
1 T chopped chives
1 t mustard

Place lettuce in large bowl; sprinkle with salt, if desired. Top with macaroni. Layer eggs, ham, peas, Swiss cheese. Combine remaining ingredients and spread over top, sealing edges.
Chill well overnight.
Serves 4 : ,