Egg Frittata

What can be more fun and delicious then a Egg Frittata with a bunch of fresh vegetables and fragrant spices? It is fun to try a combination of different vegetables to add to the frittata and see what happens....In this recipe, you will find red peppers, cilantro, fresh spinach and a scoop of White Jasmine Tandoori Masala, topped with my favorite Cumin Gouda!

Egg Frittata: 

6 free range eggs
2 cups fresh spinach, chopped
1 cup red pepper, chopped
1/2 cup fresh cilantro, chopped
1/2 teaspoon dried chili flakes
1/4 teaspoon kosher salt
1 teaspoon White Jasmine Tandoori Masala
1 cup White Jasmine Cumin Gouda, coarsely shredded
cooking spray

Heat the oven at 375 degrees. In a bowl, add the eggs and beat them for a couple of minutes, add the spices and salt. Mix well. Add all the vegetables and continue to mix everything. Spray a 9x9 cake pan or 4 individual personal baking dishes with the cooking oil. Pour the egg mixture into the container/s and place it in the oven. Bake for 10 minutes, sprinkle the cheese and cook for another 5 minutes until the cheese is melted and the frittata is firm. Serve warm or cold.  

Best Cheese Bread!

One of my favorite foods not just when the weather starts to get colder but I love this recipe all year round. It is easy, delicious and beautiful....all the elements we appreciate at White Jasmine. 

You can use one of your favorite cheeses, I love this recipe with our very own White Jasmine Sajji BBQ Gouda.


Cheese Bread

1 Italian bread, sliced
1 stick melted butter
2 teaspoons garlic, chopped
1/4 teaspoon red pepper flakes
1/2 cup fresh cilantro, chopped
2 cups your favorite cheese, grated

Heat the broiler. Arrange the bread slices in a baking tray. Mix garlic, butter, cilantro and crushed red pepper flakes in a bowl. Add the butter mixture on top of the bread. Sprinkle grated cheese. Place the bread under the broiler for 3-4 minutes. Serve warm.