10/23 Brunchy Time

As soon as my roommate saw the Apple and Cheddar Scones from Smitten Kitchen, she just HAD to make them. I was a little unsure, but boy were they delicious! They were both sweet and savory, and the scone dough was one of the most flavorful I've ever had. We also made some scrambled eggs to complement our scones.

10/18 Crack an Egg in the Acorn Squash

Recently, I saw on some blog (I don't remember exactly where) the idea of cracking an egg into a circle of pre-roasted acorn squash. Yesterday, I roasted an acorn squash and ate half of it, so today I decided to do something awesome with the rest of it. I had already scooped out the seedy middle, so I sliced it thinly, threw it in a pan, and cracked an egg in the circle. After the first side was getting golden, I flipped it over and cooked the other side. I peeled off the skin of the squash, peppered the egg, and ate a delicious, especially savory meal.

10/13 The Omelette I Will Always Turn To

I will always be in the mood for guacamole. It's so easy to make and so very flavorful--as are omelettes.
Guacamole omelette

My guacamole recipe
1 ripe avocado, mushed
Lime juice, a few tablespoons-worth
A handful of cherry tomatoes, sliced or diced
1 clove garlic, minced (Sometimes, I add more for a little kick)
1/4 onion, chopped (Optional)
Pepper, to taste
A dash of hot sauce

1. Pour a few splashes of lime juice into a bowl with a cut-up avocado to help mush it with a fork (the juice really helps).
2. Toss the tomatoes, garlic, and onion into the bowl.
3. Add the pepper and hot sauce to your liking.
4. Experiment with other items, like fruits (mango and kiwi are great additions for something a little different).

10/12 The Best Omelette I Have Ever Made

No words can describe how happy my tastebuds were when biting into this omelette. It's a combination of my obsessions (roasted cherry tomatoes and goat cheese) and more!
Cherry tomato, basil (fresh from my window), and goat cheese omelette

My roommate had extra crepe batter, so I also made an (extra crispy) Nutella crepe. Simple and fabulous.

10/7 Crepes Galore

I have made a lot of dessert crepes in the past few years, but I have rarely made savory crepes.
Every Thursday night, I head over to my friend, Amber's, apartment for some delicious endeavors. It's supposed to be a celebration of the weekend, since neither of us has class on Friday, but it usually turns into a break before freaking out about all of the work we have. Nonetheless, it's delicious.
Last year, crepes and caramelized onions were our default dinners (not necessarily together), for some reason. It was time to bring 'em back.

Broccoli, onion, avocado, and egg crepes

Not pictured: Fabulous sauteed carmelized (with brown sugar and butter) pear and apple crepes with cinnamon--We gobbled them up before I remembered to take a picture

9/18 Swiss Chard and White Cheddar Frittata

When I was making my frittata, I considered making it as healthy as I could. I used 4 eggs, skim milk instead of cream, and swiss chard (a fabulously healthy leafy green). Feel free to experiment with the ingredients.

Swiss Chard and White Cheddar Frittata
4 eggs
1 cup milk (I used skim)
Bunch of swiss chard
1 cup shredded white cheddar cheese


Preheat oven to 350 degrees. Whisk eggs and milk together. Chop swiss chard into small pieces. Mix chard and cheese into eggs and milk. Pour into greased pie pan. Bake for about an hour, until the center appears solid when you shake the pan.
I topped my frittata with roasted cherry tomatoes, which made it even more delicious!