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3 Fabulous Feta Breakfast Recipes

3 Fabulous Feta Breakfast Recipes



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Breakfast, lunch, dinner, or snack, feta can find a way to make it better

Feta and Poblano Morning Tarts

This feta and poblano tart is perfect for any meal or snack. The poblanos add a hint of spice, which is cooled by the creamy feta cheese. Click here to see the recipe.

Open-Face Feta Omelet

Cool tomatoes balance the warm omelet made with veggie breakfast links and spinach in this wake-up breakfast dish. A sprinkle of feta cheese tops it off. Click here to see the recipe.

Greek Omelet with Feta

Start your day off right with this delicious omelet that's high in vitamin A, thanks to the spinach. The feta cheese, baby spinach leaves and chopped red onions say Greek omelet—and the 20-minute prep time says this is the ideal dish for two on a busy day. The secret to successfully scrambling eggs is to cook them slowly over medium heat. Resist the temptation to rush the cooking process by using high heat as this results in overcooked, rubbery eggs. Click here to see the recipe.


7 Spins on the Viral Pesto Egg Recipe To Elevate Your Next Breakfast

Wilichowski’s recipe is simple: Instead of frying her eggs in butter or oil, she cooks them in pesto. Next, she takes sourdough toast and tops it with ricotta, smashed avocado, honey, salt, black pepper, and red pepper flakes. YUM! Like most things that go viral on TikTok, Wilichowski is not the first nor the last person to experiment with pesto and eggs. Once you give her recipe a go, you may be looking for other ways to combine the two. Below, you’ll find seven recipes that combine egg and pesto to create delightful meals.


Asparagus, Feta And Herb Frittata

A frittata is almost impossible to mess up and easy enough for even the youngest child to help out in the preparation. This baked egg dish uses spring asparagus, creamy feta and fresh herbs. Serve with crusty bread, toast or biscuits.

A frittata also has the advantage of being highly adaptable — it can be served for breakfast, brunch, lunch or dinner.

Ingredients

  • 1 pound asparagus, ends trimmed
  • 1 1/2 tablespoons olive oil
  • 8 medium eggs
  • 1 tablespoon fresh minced chives
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 cup crumbled or cubed feta cheese
  • 1 teaspoon butter
  • Salt and freshly ground black pepper
  • Edible flowers, optional garnish

Instructions

  1. Preheat the oven to 425 degrees.
  2. Roast the asparagus: In an 8 to 10-inch ovenproof skillet, toss the asparagus, 1 tablespoon of the olive oil, salt and pepper. Place on the middle shelf for 8 to 10 minutes, depending on the thickness. You want the asparagus to be slightly tender, but not cooked through test the stem end with a small sharp knife.
  3. Meanwhile, let the kids help whisk the eggs in a large bowl with a generous pinch of salt and pepper. Add the herbs and cheese and whisk the mixture together.
  4. Remove the asparagus from the oven and place on a plate. Add the butter and remaining ½ tablespoon of olive oil to the hot skillet. Add the whisked egg mixture and then arrange the asparagus on top in a design (Careful, the skillet and the asparagus are hot!). Bake on the middle shelf for 10 to 12 minutes or until the eggs are slightly puffed, almost golden brown and not wet looking. Remove and serve hot or room temperature.

Recipe Summary

  • 1 (16 ounce) package rotini pasta
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 jalapeno pepper, chopped
  • ½ medium green bell pepper, chopped
  • 1 (28 ounce) can diced tomatoes
  • ½ cup red wine
  • 20 kalamata olives, pitted and chopped
  • ⅔ cup crumbled feta cheese
  • ⅔ cup shredded reduced-fat Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.

Heat oil in a large heavy skillet over medium heat. Saute onion, jalapeno, and green bell pepper until onions are soft and translucent. Stir in tomatoes, wine, and kalamata olives. Simmer 15 minutes. Toss pasta with sauce until evenly coated. Pour into a 9x13 inch baking dish. Sprinkle with feta cheese and Cheddar cheese.

Bake 5 minutes in the preheated oven. Set oven to broiler setting. Broil for 5 minutes, or until topping is golden brown and bubbly.


Greek Omelette Recipe with Spinach, Peppers and Feta

Ingredients:
4 eggs
1 Tbsp milk
1 tsp olive oil
1/2 cup of roasted peppers and onions (see recipe through link)
(or you can use jarred peppers and sauteed onions)
1/2 cup spinach leaves, lightly chopped
2 Tbsp feta cheese, crumbled
1/3 cup shredded mozzarella cheese
salt and pepper

How to make a Greek Omelet:

Whisk the eggs together with the milk and olive oil. Grease a small frying/omelet pan.
Add half of egg mixture to pan.
Cook 2-3 minutes or until egg starts to set.
Flip to other side.
Put half of all remaining ingredients on top and sprinkle with salt and pepper.
Fold omelet in half and move to serving plate.
Repeat with the other half of the ingredients to make the second omelet.
Enjoy!


Frequently Asked Questions about the Instant Pot Feta & Tomatoes Viral TikTok Recipe

First, let&rsquos meet the person that actually made this fabulous dish, and how the birth of this creamy dish all started. Who doesn&rsquot want to get to know the person that SINGLE HANDEDLY help create a Feta Cheese shortage amid our current times.

It all Started with a Finnish Food Artist, Jenni Härinen.

Jenni (Liemessä-ruokablogi) is all of us in the world: she loves carbs and making them all beautiful. She created this world wide dominated recipe in 2019, and she just blissfully released it out to the world on her blog and Instagram.

Enter MacKenzie Smith from The Grilled Cheese Social. MacKenzie saw that it hadn&rsquot made it to our side of the pond into the U.S., so she made a version and shared it with us&hellipand we ate it up!

How Do You Store Your Instant Pot Feta Pasta, and How Long does it Last?

Be sure to store the Instant Pot Feta Pasta recipe in an air tight container. It will probably only be good for up 3 days. Why only 3 days? Well, the main answer is that it will become very dry.

The dish itself is so delicious and full of flavor HOWEVER, it tends to lose its creamy texture the longer it sets. Mostly because the cooked pasta is soaking up all the oil flavors and moisture. That&rsquos why the recipe calls for the amount of olive oil that it does.

Did You Know?? Fun Fact Time!

Did you know that this feta & tomatoes pasta dish has its very own hashtag?? No matter the social media platform, take a search for #uunifetapasta and you&rsquoll find this recipe all over with love from the world.

So what Do You Need to Make My Version of this Instant Pot Feta Pasta TikTok Dish?

First and foremost, you need an Instant Pot Air Fryer Lid. This one is specifically for a 6qt version. If you want an Instant Pot 8 qt version, then you have to purchase the pot, too.

Before you buy the Air Fryer lid, take note of this: is not compatible with the following Instant Pot models: Smart Wi-Fi 60, Smart Bluetooth, Duo Evo Plus 6, Duo Evo Plus 60, Duo SV 60 or Max 60.

Why use an Air Fryer Lid? Do I &ldquoNEED&rdquo to use it?

Well, let&rsquos start off with this: No. You Don&rsquot NEED to use the air fryer lid. However, the reason the feta and tomatoes are roasted in the oven is to help bring the flavors alive. The blister & charring of the tomatoes and caramelization of the feta cheese helps to elevate the flavor profile.

If you just pressure cook all of your ingredients together, that&rsquos fine too. But it WILL taste more flavorful by using an Air Fryer lid. If you don&rsquot have an Air Fryer lid, yes you can you just use an traditional air fryer or even the oven.

The only reason we&rsquore using the Instant Pot Air Fryer lid is that we are trying to create a one pot meal without having to get other appliances involved that creates extra steps and mess.

Here&rsquos the Grub You&rsquore going to need:

  • Pasta &ndash You&rsquore going to use a 1 pound box of pasta of your choice. I went with penne. However, you can use your own favorite shape!
  • Greek Feta &ndash The original recipes calls for a block of feta, so that&rsquos what I went with. I know people are using crumbles, but it&rsquos just not the same, and doesn&rsquot melt as well as the block does. NOTE: Be careful about how the Feta block is stored. Some is stored in brine, and can create a more salty version. Also, there is a difference between Greek goat feta and cow feta.
  • Grape Tomatoes &ndash The original recipe called for cherry tomatoes. I used grape tomatoes because I wanted more surface areas for the cheese and flavors to wrap around since I was working in a more confined space.
  • Garlic &ndash It&rsquos what helps bring out all the fresh flavor of the tomatoes. What is life without garlic? However, I used a garlic infused olive oil! More info down below. I was afraid of fresh garlic burning and turning bitter.
  • Basil &ndash fresh basil works best, and there&rsquos no real substitute to swap out for it. Dried basil doesn&rsquot add enough flavor nor texture. Like spinach, the basil will wilt in the heat of pasta.
  • Salt &ndash I used sea salt, but I know many people that love using Kosher salt, or even Pink Himalayan salt.
  • Red Pepper Flakes &ndash I used red pepper flakes to control how spicy I wanted the dish. The original calls for fresh, so have
  • Olive Oil &ndash I used a delicious toasted garlic infused olive oil! It was so perfect, and very happy I went this way. Of course, if you don&rsquot like garlic then use regular olive oil.

Recipe Summary

  • 4 large, firm tomatoes (2 pounds), sliced crosswise 1/2 inch thick
  • 1 cup extra-virgin olive oil, plus more for brushing
  • Kosher salt
  • Freshly ground pepper
  • 3/4 cup thinly sliced red onion
  • 1/4 cup lightly packed mint leaves
  • 1/4 cup distilled white vinegar
  • 1/4 cup sugar
  • 1 tablespoon anchovy paste
  • 1/4 teaspoon ground allspice
  • 1/4 cup chopped parsley
  • 6 ounces feta cheese, preferably Bulgarian, crumbled
  • Crusty sourdough bread, for serving

Light a grill or preheat a grill pan. Brush the tomato slices with olive oil and season with salt and pepper. Grill over high heat, turning once, until the tomatoes are lightly charred but still firm, about 4 minutes. Transfer to a platter and let cool completely. In a 9-by-13-inch baking dish, layer the tomatoes with the red onion and mint, overlapping the slices slightly.

In a small saucepan, whisk the 1 cup of olive oil with the vinegar, sugar, anchovy paste and allspice over moderate heat until the sugar and anchovy dissolve, about 3 minutes. Let the marinade cool completely, then stir in the parsley. Pour the marinade over the tomatoes, cover and refrigerate overnight.

Using a slotted spoon or spatula, transfer the tomatoes to a platter or plates. Scatter the feta over the top. Drizzle some of the marinade over the tomatoes and serve with crusty bread.


Our favorite feta cheese recipes might be the simplest ones, like this combo of the best cucumbers you can find with mild feta and peach wedges.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Our favorite feta cheese recipes might be the simplest ones, like this combo of the best cucumbers you can find with mild feta and peach wedges.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Tips for shakshuka with feta

  • If you want to get a head start, you can make the sauce well ahead of time and just reheat it to a simmer before dropping the eggs in.
  • Leftovers store well tightly sealed in the fridge for about a week.

Hungry for more?

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