2 tablespoons sesame oil 1 small yellow onion, diced (about ½ cup) 1 cup shredded carrots 4 cups shredded Napa or green cabbage 2 cloves garlic, minced 2 tablespoons fresh ginger, peeled and minced 4 cups cooked long-grain white rice, at room temperature 4 large eggs, beaten 3 tablespoons soy sauce 1 tablespoon rice vinegar Juice of 1 lime 2 tablespoons light brown sugar 3 green onions, thinly sliced ½ cup salted peanuts (for garnish)
Heat sesame oil in a nonstick wok or large skillet over medium-high heat. Add the onion, carrots, and cabbage, and stir-fry over high heat until vegetables are softened and beginning to brown, about 5 minutes. Add garlic and ginger, and cook until fragrant, about 1 minute. Add rice and stir-fry until heated through and beginning to brown, about 3 minutes.
Push fried rice to the sides of the pan to create a well. Pour eggs into the well and stir gently until nearly cooked. Toss fried rice with eggs and cook for 1 minute longer. Remove pan from heat and stir in soy sauce, rice vinegar, lime juice, sugar, and green onions. Serve fried rice in bowls and garnish with peanuts.
2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1 small sweet onion, diced (about ½ cup) 1 pound thin asparagus, trimmed and cut into 1-inch pieces 1 cup frozen peas 1 cup baby spinach 3 green onions, sliced ¼ teaspoon ground black pepper 1 teaspoon smoked paprika 8 large eggs ½ cup heavy cream 1 teaspoon salt ½ cup Feta cheese, crumbled Fresh basil leaves, chopped (for garnish)
Preheat oven to 400°.
In a large ovenproof or cast-iron skillet, heat oil and butter over medium heat for 1 minute. Add sweet onion and sauté until translucent, about 3 minutes.
Stir in asparagus and cook until just tender, about 2 minutes. Do not overcook.
Stir in peas, spinach, and green onions. Season with pepper and paprika. Stir vegetables until evenly combined, allowing them to soften.
In a large mixing bowl, whisk together eggs and heavy cream until smooth. Whisk in salt. Pour egg mixture into the skillet and gently stir with a rubber spatula to distribute vegetables. Sprinkle Feta cheese evenly on top.
Bake for 20 minutes, until frittata is completely set or until edges are light golden brown and pulling away from the skillet. Remove from oven and let rest for 5 to 10 minutes.
Garnish with basil and extra Feta on top, if desired. Slice and serve.
For the crust: 2 cups all-purpose flour 1 teaspoon salt 3 tablespoons sugar 8 ounces unsalted butter, cubed and frozen ¼ cup ice water
For the custard: 6 egg yolks 1 (12-ounce) can evaporated milk 1 ( 14-ounce) can sweetened condensed milk ½ teaspoon freshly grated nutmeg
In a bowl, whisk together flour, salt, and sugar, and chill in the refrigerator for about 30 minutes.
Add frozen butter cubes to flour mixture. Cut the butter into the flour using a pastry blender or by pinching it into the flour mixture with your hands. Work them together until the mixture resembles coarse cornmeal with pea-size pieces.
Slowly drizzle ice water into the flour-butter mixture and mix with hands until just combined. Gently gather dough and press into a ball. If the dough is too crumbly, add more water one tablespoon at a time. Be careful not to overwork dough. Wrap dough with plastic wrap and chill in the refrigerator for at least 30 minutes or up to 2 hours.
Meanwhile, in a bowl, combine egg yolks, evaporated milk, condensed milk, and nutmeg until blended. Using a cheesecloth, strain custard mixture.
Preheat oven to 350°.
Evenly divide dough into 12 balls. Place each ball between two sheets of parchment paper and use a rolling pin to gently flatten each ball into discs, 4-inch diameter and ⅛-inch thickness.
Prepare a mini muffin pan with cooking spray. Place one disc of dough into each muffin cup and gently press on sides and bottom. Tuck or pinch dough around edges.
Fill each pastry with custard until ¾ full.
Bake for about 20 to 25 minutes or until crust is golden and a toothpick inserted in the center of custard comes out clean.
Remove from oven and allow to cool before removing from pan. Best served at room temperature.
For the salsa: 2 ripe avocados, diced 1 sweet red bell pepper, diced 2 green onions, thinly sliced 1 clove garlic, minced 1 jalapeño pepper, seeded and minced 3 tablespoons fresh lime juice ½ teaspoon salt ¼ cup fresh chopped cilantro
For the burritos: 6 large eggs ¼ teaspoon smoked paprika ½ teaspoon salt 1 pound hot ground breakfast sausage 8 ounces shredded Monterey Jack cheese 4 (12-inch) flour tortillas Vegetable oil
For the salsa: Place all ingredients in a medium bowl and mix to combine. Cover with plastic wrap and refrigerate.
For the burritos: In a medium bowl, whisk eggs with smoked paprika and salt. Set aside.
Cook sausage in a large nonstick pan over medium-high heat. Stir frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer sausage from the pan to a plate, leaving the drippings in the pan. Reduce heat to low. Add eggs and soft scramble until eggs are just cooked through. Transfer eggs to a plate.
To assemble: Spoon about ¼ cup of salsa onto the center of each tortilla, followed by a quarter of the sausage, a quarter of the eggs, and 2 ounces or ¼ cup of cheese. Fold in sides of the tortilla over the filling and roll, tucking in the edges as you go.
Lightly coat a nonstick pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until lightly toasted. Serve warm.
There may be extra salsa; use to garnish or enjoy with chips.