Spinach, Ham and Egg Scramble

Ham, Cheese and Egg Scramble

Credit goes to my wife, who whipped up a variation of this recipe about a month ago; it’s been a family favorite ever since. Get everything cut and prepped so you are ready to go. The cooking time is less than five minutes. Make sure your skillet isn’t too hot, or the eggs will scorch. Add the spinach and cilantro last so it doesn’t wilt.

I love the color and texture — and the slight saltiness from the Feta cheese. Perfect for a cold winter morning. Enjoy!



2 tbs. salted butter
3 eggs, beaten
1 scallion, with greens, finely sliced
2 tbs. red onion, minced
1/2 cup shaved ham, diced (optional: or use 5 slices Italian Genoa salami, diced)
1/4 cup diced sweet red bell pepper
1/2 cup chopped baby spinach
1/4 cup washed cilantro leaves
1/4 cup shredded sharp Cheddar cheese
3 tbs. crumbled Feta cheese
Salt and fresh-ground black pepper to taste



Preheat a 10″ well seasoned cast-iron skillet over medium-low heat. Spray lightly with cooking oil.

Prepare the scallion, red onion, red bell pepper and set aside in a bowl. Prepare the ham or salami and set aside with the Cheddar cheese in a separate bowl. Prepare the spinach, cilantro and Feta cheese, and set aside in a third bowl.  Beat three eggs in a small mixing bowl, seasoned with salt and fresh-ground black pepper. Go easy on the salt – the ham/salami and cheese are loaded with it.

Working in stages, add the butter to the skillet and swirl to coat. Quickly add the beaten eggs. Add the red onion, red pepper and scallion. Fold quickly with a plastic spatula. Add the ham or salami and Cheddar cheese. Continue to fold. When the cheese has melted, add the spinach, cilantro and Feta cheese. Fold until just incorporated. Shut off the heat and serve immediately.

Serves 1-2

Shakshouka – Middle-Eastern Egg Bake

Shakshouka Middle-Eastern Egg Bake

I stumbled on this recipe after a friend posted it on Facebook. I have adapted it from the original, featured on The New York Times.  It is a recipe that originated in Tunisia, North Africa, and remains very popular in Israel, due to cultural ties from the early 1950s.  The incredible, mind-numbing heat from the Berbere spice takes center stage, so use it sparingly.  I created this as a single-serving dish, as the rest of my family cannot tolerate the spice. Prepare it in a 5″ well-seasoned cast-iron skillet.

Serve on a cold winter morning — it is incredibly satisfying.  Enjoy!



2 tbs. XV olive oil
1/2 onion, thinly sliced
1/2 red bell pepper, thinly sliced
1 small jalapeno pepper, seeded and thinly sliced
2 large cloves garlic, finely minced
1 medium tomato, cored and finely diced
1/4 cup Feta cheese
1 tsp. smoked Spanish paprika
1/2 tsp. Berbere seasoning, to taste (use with reservation)
1 tsp. cumin seed, toasted and then ground in a mortar
Kosher salt and fresh-ground black pepper to taste
2 eggs
Chopped cilantro leaves for garnish



Prepare all of the ingredients and have them ready.  Preheat your oven to 375°.  Using a 5″ cast-iron skillet, add two tablespoons of olive oil and saute the onion and pepper over medium heat, about 15 minutes. Lower the heat and add the minced garlic, taking care not to scorch it. Continue to saute for two minutes.

Add the diced tomato, smoked paprika, berbere, ground cumin, salt and pepper, and continue to saute for about 3 minutes until reduced.

Add the crumbled Feta cheese, then carefully crack two eggs and place on top. Season lightly with salt and pepper.

Bake in the oven for about 10 minutes, until the eggs have set. Carefully remove and place on a trivet. Allow to cool for two minutes, add the chopped cilantro and serve in the skillet.



Smoked Spanish paprika (L), Ethiopian Berbere (R) and whole cumin seed

Smoked Spanish paprika (L), Ethiopian Berbere (R) and whole cumin seed

shakshouka recipe | Culinary Compost

Saute the onion and pepper in olive oil. Then add the minced garlic.

Mike’s Big Breakfast Skillet Potatoes

Mike's Big Breakfast Skillet Potatoes | Culinary Compost RecipesThis is a Sunday favorite in our house – if you have a large skillet, this recipe will feed at least six people with plenty of leftovers. There is no substitute for a well-seasoned cast-iron skillet. The flavor of this recipe really shines when prepared in cast-iron.


6 large Idaho cooking potatoes, washed and scrubbed with skins left on
2 ribs celery with greens, washed and fine sliced
1 large onion, peeled and rough chopped
Garlic powder to taste
1/4 tsp. ground dry thyme
1 tbs. dry parsley
1 tbs. dry chives
1 tbs. ground smoked Spanish paprika
Salt and fresh-ground black pepper to taste
3 tbs. butter
2 tbs XV olive oil


Prepare the potatoes and slice in planks, leaving the skins on, then quarter into matchsticks. Ensure they are sliced evenly. Preheat a large 12″ cast-iron skillet over medium low with a little cooking spray. Add 3 tbs. butter and the potatoes. Chop the onion and celery and add to the skillet. Level and let sit a bit to brown.

Prepare the spices and add to taste. Stir every ten minutes or so, until evenly crispy brown. My wife likes them somewhat burnt on the edges. I add the olive oil after the potatoes start to brown so it doesn’t scorch.

When possible use fresh parsley and garden chives. If going this route, add a bit later during cooking so they don’t burn.

Remove from heat and serve with bacon and eggs. Serve with ketchup and hot sauce on the side, or all by itself.

Serves: 4-6
Cooking Time: 1.25 hours

Mike's Big Breakfast Skillet Potatoes | Culinary Compost Recipes

Skillet Quiche Egg and Cheese Bake

Cast-Iron Skillet Spinach Quiche | Culinary Compost Recipes

This is a smaller quiche recipe that will fill a #5 (8-inch) cast-iron skillet. It will serve four. I love the spinach in this recipe – I tried other veggies but have always come back to it.
Best served in cast iron as it ensures very even cooking.



Seasoned croutons
Chopped ham
Chopped spinach
1 cup sharp cheddar cheese
1 tsp. dry parsley
1 tsp. dry chives

5 eggs – beaten
1/4 cup milk
Salt and pepper to taste



Spray the cast iron skillet so that it doesn’t stick. Preheat your oven to 325°F.

Layer the first six ingredients in the order shown. Place enough croutons to evenly cover the bottom of the skillet. Load up the ham and spinach to your liking.

In a separate bowl, beat the eggs and milk and add the salt and pepper to taste. Pour over the base ingredients in the skillet. If the ingredients mound slightly over the top of the skillet, that’s ok; the spinach will settle a lot when baked.

Bake in the oven uncovered for 50-60 minutes or until the crust is golden brown. Remove and let stand for two minutes. Quarter and serve hot.

Note: Cast-iron cooks very efficiently. Do not let it overcook.

Serves 2-4.


Cast-Iron Skillet Spinach Quiche | Culinary Compost Recipes


Large Quiche Egg and Cheese Bake

Great for breakfast or as a side dish for a large get-together. This recipe will fill a 9×13″ baking dish.


2 cups chopped spinach, green pepper or broccoli tops, cut in to small pieces
3 cups seasoned croutons
2 cups coarse-grated sharp cheddar cheese
1 cup cooked ham, cut into 1/4″ cubes
8 large eggs, beaten
2-1/2 cups milk
1 large tomato, cored and cut into wedges


Preheat your oven to 350°F. Spray a 9 x 13″ baking dish with non-stick cooking spray. Combine the croutons, cheese and ham in the dish and mix well. Spread out evenly. Add the broccoli, spinach or green pepper.

In a separate bowl, beat the eggs and milk. Pour mixture evenly over the crouton mix. Push the tomato wedges into the mixture ensuring they are evenly spaced.

Bake uncovered 30-40 minutes until crust is golden brown. Contents should be firm and not runny when pierced with a knife. Remove from oven, let stand five minutes, cut and serve hot.

Makes 12 pieces.

The Bullrider Breakfast Omelette

bullrider southwest breakfast omelette

Cancel your plans for lunch. You’ll need a saddle for this one. Saute the garlic and onions for a more subtle, rounded flavor, and tweak the heat to your preference.
Enjoy – this is one of my signature Southwest breakfast recipes.


3 large eggs, beaten
1/4 small onion, minced
1 scallion, chopped with greens
2 cloves garlic, mashed
1 small tomato, chopped, or 6 cherry tomatoes, halved
1 fresh hot chili pepper; (jalapeno, serrano, cayenne or similar)
1/4 cup fresh cilantro leaves, chopped
1 tsp. fresh parsley, minced
2 tbs. diced mushrooms, fresh or canned
2 strips fried bacon, crumbled
1/4 cup shredded Monterey jack or Mexican cotija cheese
1/4 tsp. salt
Fresh ground black pepper
1/2 tsp. Chipotle powder

Garnish with chopped scallion or salsa fresca.


You will need two skillets for this recipe. A large chef skillet and a small saute pan. I’m partial to cast-iron for its superior heat retention. Lodge makes an excellent chef skillet.

Beat the three eggs in a mixing bowl and sprinkle with salt and fresh ground black pepper.

Heat the chef skillet to medium and spray with cooking oil. Add a small amount of rendered bacon fat to the pan. Add the eggs and cook until they set.

Working quickly while the eggs are cooking, mix the onion, garlic, scallion, mushroom and add to the small saute pan. Season with a little salt and pepper and saute on medium heat with a small amount of rendered bacon fat until tender. Be careful not to burn the garlic.

Mix all other ingredients in a separate bowl and season with a little salt and pepper. Set aside.

When the eggs are almost set, add the cheese on two sides, leaving the center open for the rest of the ingredients. Quickly add the saute ingredients. Add the mixed tomato, cilantro, parsley, bacon, chipotle powder and chili pepper. Say a Hail-Mary, and carefully fold the omelette in half, (this is a small challenge if you have a lot of veggies) cooking for one minute. Flip the omelette one last time and cook the other side until the cheese is melted. Serve immediately.

NOTE: Culinary Compost never endorses products for profit, and has received no monetary compensation for the content of this post.

The Bullrider Breakfast Omelette | Culinary Compost Recipes