Kind of a quiche yet kind of a frittata

I had some amazing tomatoes from the Farmer's Market and thought of making a tomato tart but didn't really want the calories from the crust so I came up with an alternate. 

Fresh tomato and corn quichetatta.

1/2 c. Seasoned bread or cracker crumbs

Non stick spray

1 large flavorful tomato

1 ear fresh corn

1 can Ortega chiles

5 large or jumbo eggs

1/3 c. Lebneh or sour cream plus 1/4 c. Water or sub with 1/2 c. Milk

1t. Chopped fresh dill

1/2 c feta cheese

Salt and pepper

Preheat the oven to 350. Spray a baking dish with non stick spray and scatter the crumbs over the spray to cover the bottom of the pan. Slice the tomato into slices and lay over the crumbs.

Peel the corn and slice off the fresh kernels. (Tip: put a small bowl upside down inside a larger bowl.Place the ear of corn on the smaller bowl and slice the kernels off and they will fall into the large bowl instead of onto the floor.) Sprinkle the corn kernels over the tomatoes. Sprinkle a little salt and pepper over the tomatoes and corn. Slice the chiles and lay over the corn. Sprinkle the chopped dill and feta over the chiles. 

Break the eggs into a separate bowl and whisk in the lebneh and water OR milk. Stir in a pinch is salt and pepper. Pour the egg mixture over the vegetables and cheese and place the baking pan in the oven. Bake for 40 minutes or until set in the center and golden on top. 

Enjoy!

MamaP

An egg poached in an avacado..oh my!

This is an idea I saw on The Chew on ABC a couple weeks ago and was reminded of by my sister. So credit to Chef Symon. I just bumped it up a notch.

Being an Angeleno I just can't get enough avocado on a daily basis. It's a well supported habit since my favorite market in Altadena, Super King sells big beautiful Haas avocados for about 79 cents per. Crazy!!! I buy them by the half dozen and always have them in the fridge at a ripened state and assorted degrees of ripening on the counter.
Anywhoooooo onto the recipe.

1/2 avocado per person not too ripe and slightly under ripe is OK.
1 egg per person
1-2 oz. sliced smoked salmon per person
6-8 cherry tomatoes per person cut in half
fresh tarragon
lemon zest and juice from 1/2 lemon
1 T. capers
good olive oil
salt/pepper
1T. coconut oil or olive oil

In a saute pan, heat the coconut oil over medium heat. place each avocado face side down on the oil and allow to get a little caramelized. After about 2 minutes gently flip the avocado over to its back side. Try to get the avocados nestled together and flat so that you can crack an egg into each little bowl where the seed sat. Put a lid on the pan for 1 minute then add 1/4 c- 1/3 c. water to to the pan and return the lid to create steam to help finish the eggs.  The eggs only need 3-5 minutes of cooking time just to set the whites but don't overcook the yolks. While the eggs are cooking, prepare the tomato salad. Mix the tomato halves, tarragon, lemon zest, lemon juice a drizzle of good olive oil and salt and pepper together. I also like to stir in 1T. of capers. If the eggs are set, remove the avocado with egg from the pan to a bowl. sprinkle with a little salt and pepper. Lay the salmon over the egg and spoon on the tomato salad.
Find a lovely place to eat this and prepare yourself because its going to be a party in your mouth!
Enjoy!
mamaP