SCRAMBLED EGG AND ZUCCHINI PIE

SCRAMBLED EGG AND ZUCCHINI PIE
Skillet Meals -- PHILcookbooks.com

2t butter
1 small zucchini, chopped (about 1/4 C)
2 eggs
2T grated Parmesan or Cheddar cheese
1/4t salt

1.  Preheat oven to 350 degrees. Melt butter on stove top in small 8" nonstick oven proof skillet.  Add zucchini.  Cook and stir over medium-high heat 2-3 minutes or until crisp-tender.
2.  Meanwhile, scramble eggs in small bowl. Add cheese and salt and combine. 
3.  Turn heat to low and add egg mixture to skillet with zucchini.  Stir gently, then cook, undisturbed, 4-5 minutes or until eggs begin to set around the edges. 
4.  Transfer the skillet to oven and bake 5 minutes or until eggs are set.  Cut into wedges to serve.

Makes 4-6 servings.

PUFFY PANCAKE

PUFFY PANCAKE
Skillet Meals -- PHILcookbooks.com

3T melted butter, divided
1/2 C flour
1/2 C milk
2 eggs
1/4 t salt
1C sliced strawberries
2T chocolate syrup
Powdered sugar, optional

1. Preheat oven to 400 degrees.  Pour 2T butter into large ovenproof skillet; brush onto side of skillet.
2.  Combine flour, milk, eggs, remaining 1T butter and salt in medium bowl; whisk 1 minutes.  Pour batter into prepared skillet.
3.  Bake 20-22 minutes or until pancake is golden brown and puffed up side of skillet.  Remove from oven and immediately fill with fruit.  Drizzle with chocolate syrup; sprinkle with powdered sugar, if desired.
Makes 4 servings
NOTE:  pancake can also be prepared in a deep-dish pie plate

VEGGIE BEEF HASH

VEGGIE-BEEF HASH
Skillet Meals -- PHILcookbooks.com

4 oz cooked roast beef, trimmed, finely chopped
1 1/2 C finely chopped onion, celery, green pepper, red pepper and/or parsley
1C shredded potatoes
1/2 C shredded carrots
1 egg white or 2T liquid egg white
1/2 t dried rosemary
1/2 t black pepper
1/2 C salsa, optional

1.  Combine beef, veggie blend, potatoes, carrots, egg white, rosemary, and black pepper in large bowl.
2.  Lightly spray large nonstick skillet with cooking spray; heat over medium-high heat.  Add beef mixture; press down firmly to form large cake.  Cook 4 minutes or until lightly browned adn heated through.  Serve with salsa, if desired.

Makes 2 servings

CORNMEAL PANCAKES

CORNMEAL PANCAKES
Skillet Meals -- PHILcookbooks.com

2 C buttermilk
2 eggs, lightly beaten
1/4C sugar
2T butter, melted
1 1/2 C yellow cornmeal
3/4 C flour
1 1/2t baking powder
1t salt
1C frozen blueberries, slightly thawed, optional
2t flour, optional

1.  Combine buttermilk, eggs, sugar and butter in large bowl; beat until well blended.  Combine cornmeal, flour, baking powder and salt in medium bowl; stir into buttermilk mixture.  Let stand 5 minutes.
2.  Lightly grease griddle or large skillet; place over medium heat.  For each pancake, pour about 1/3 cup batter onto hot griddle.  Toss blueberries with about 2t flour; sprinkle over pancakes, if desired.
Cook about 3 minutes or until tops of pancakes are bubbly and appear dry; turn and cook about 2 minutes or until bottoms are golden.

Makes 4 servings

CORNED BEEF HASH

CORNED BEEF HASH
Skillet Meals -- PHILcookbooks.com

2 large russet potatoes peeled, and cubed
1/2 t salt
1/4 t black pepper
1/4 C butter
1 large onion, chopped
1/2 lb corned beef, finely chopped
1T prepared horseradish
1/4 C whipping cream, optional
4 poached or fried eggs

1.  Place potatoes in 10" skillet.  Cover potatoes with water.  Bring to a boil over high heat.  Reduce heat to low; simmer 6 minutes.  Potatoes will be firm.  Drain potatoes in colander; sprinkle with salt and pepper.
2.  Wipe out skilllet with paper towel.  Add butter and onion; cook and stir over medium-high heat 5 minutes.  Stir in corned beef, horseradish and potatoes; mix well.  Press down mixture with spatula to flatten into compact layer.
3.  REduce heat to low.  Drizzle cream evenly over mixture, if desired.  Cook 10-15 minutes.  Turn mixture with spatula; pat down and continue cooking 10-15 minutes or until bottom is well browned.  Top each serving with 1 poached egg. Serve immediately.

Makes 4 servings.

BRATWURST SKILLET BREAKFAST

BRATWURST SKILLET BREAKFAST
Skillet Meals -- PHILcookbooks.com

1 1/2 lbs red potatoes
3 bratwurst links (about 3/4 pound)
2T butter
1 1/2 t caraway seeds
4C shredded red cabbage

1. Cut potatoes into 1/4-1/2" pieces.  Place in microwavable baking idsh.  Microwave, covered on HIGH 3 minutes; stir.  Microwave 2 minutes more or until just tender; set aside.
2. Meanwhile, cut sausage into 1/4" slices.  Cook sausage in large skillet over medium high heat 8 minutes or until browned and no longer pink in center. Remove from pan wiht slotted spoon; set aside.  Pour off drippings.
3. Melt butter in same skillet.  Add potatoes and caraway seeds.  Cook, stirring occasionally, 6-8 minutes or until potatoes are golden and tender.  Return sausage to skillet; stir in cabbage.  Cook, covered 3 minutes or until cabbage is slightly wilted.  Uncover and stir 3-4 minutes more or until cabbage is just tender yet still bright red.

Makes 4 servings

BREAKFAST MIGAS

BREAKFAST MIGAS
Skillet Meals -- PILcookbooks.com

1T Olive Oil
1 small onion, chopped
1 jalapeno pepper, seeded and diced
3 corn tortillas, cut into 1" pieces
1 medium tomato, halved, seeded and diced
6 eggs
2T chunky salsa
1C (4 oz) shredded Monterey Jack cheese
1 small ripe avocado, peeled and diced
1T lime juice
Sour Cream
Chopped fresh cilantro

1. Heat olive oil in 12" nonstick skillet over medium heat.  Add onion and jalapeno pepper; cook and stir 1 minute or until soft.
2. Add tortillas and tomato; cook about 2 minutes or until soft and heated through.
3. Slightly beat eggs and salsa in small bowl.  Pour mixture into skillet.  Cook, stirring occasionally, until eggs are firmly scrambled.
4. Remove skillet from heat; stir in cheese.  Garnish each serving with avocado tossed in lime juice, sour cream and cilantro.

Makes 6 servings