Beer Girl Cooks

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Strawberry, Goat Cheese, Avocado, Arugula Salad with Beer Brined Chicken and Limoncello Poppyseed Dressing

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I was given an opportunity to try The Produce Box free and all opinions are my own.  Strawberry, Goat Cheese, Avocado, Arugula Salad with Beer Brined Chicken and Limoncello Poppyseed Dressing 

 

Strawberry, Goat Cheese, Avocado Arugula Salad with Beer Brined Chicken and Limoncello Poppyseed Dressing

 

Did y’all have a wonderful weekend and Mother’s Day?  We certainly did, which is why I’m a little late to the party this week.  Speaking of parties, we are rolling out this week in style with a double boozy strawberry and goat cheese salad.  Now, I know a strawberry and goat cheese salad isn’t the most original idea on the planet and there are many delicious recipes out there.

 

Strawberry, Goat Cheese, Avocado Arugula Salad with Beer Brined Chicken and Limoncello Poppyseed Dressing

 

So I added my own boozy style and twist to an old classic.  I took some of NoDa Brewing Company’s CAVU Blonde Ale and brined a couple of chicken breasts.  I chose CAVU because it’s a delicious summery beer with tropical fruit and citrus notes that makes it the perfect complement to a chicken and strawberry salad with limoncello dressing.  Trust me.

Trivia tip: CAVU is a flight term that means Ceiling and Visibility Unlimited and one of the brewery owners is an experienced pilot.  How cool is that?!?!

 

Strawberry, Goat Cheese, Avocado Arugula Salad with Beer Brined Chicken and Limoncello Poppyseed Dressing

 

Next I grabbed a bottle of limoncello and whipped up a perfect dressing to finish off this salad. Again. Trust me.  I’m not exactly sure what in tarnation made me put limoncello in salad dressing, but the angels started singing.  Ok.  Maybe I hit the bottle and imagined the angels, but either way it’s a game changer.

 

Strawberry, Goat Cheese, Avocado Arugula Salad with Beer Brined Chicken and Limoncello Poppyseed Dressing

 

Of course, I’m always inspired by beer and all things boozy, but this time the salad inspiration came from some beautiful strawberries and everything else fell into place.  As a member of the Charlotte Food Bloggers, I was lucky enough to receive a free trial from the kind people at The Produce Box. The Produce Box is delivers fresh local produce and specialty items, such as meats, cheeses, and breads all over North Carolina.

Remember when I said I was up to my eyeballs in strawberries?!?!?!  I ordered some in my produce box then my garden exploded with strawberries!  I certainly had enough to share, but I was on a mission to keep the birds from making a habit of dining on my berries!  There were many shenanigans happening over here from pounding on the windows, to garden hoses, to running and hand waving.  Needless to say, expect a few more strawberry dishes.  I’ll also be sharing another recipe later this week from The Produce Box contents.

 

Strawberry, Goat Cheese, Avocado Arugula Salad with Beer Brined Chicken and Limoncello Poppyseed Dressing

 

I’ve got to go watch Dancing With the Stars now, so I hope y’all have a fantastic week!

 

Strawberry, Goat Cheese, Avocado Arugula Salad with Beer Brined Chicken and Limoncello Poppyseed Dressing
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Strawberry, Goat Cheese, Avocado, Arugula Salad with Beer Brined Chicken and Limoncello Poppyseed Dressing

Ingredients

  • 2 Chicken Breasts
  • 1 16 ounce can of beer - I used NoDa Brewing Company's CAVU Blonde Ale because it has fruit and citris notes to complement the chicken and the salad
  • 2 cups strawberries hulled and quartered
  • 1 avocado removed from shell, pitted, and sliced
  • 1/2-3/4 cup sliced almonds toasted
  • 4 ounces goat cheese crumbled
  • 1 teaspoon olive oil
  • a few pinches salt
  • a few pinches pepper
  • a few pinches garlic powder
  • 6-8 cups arugula

For the Dressing

  • 1/2 small shallot diced
  • 4 tablespoons white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon poppyseeds
  • 3 tablespoons Limoncello
  • 1/2 teaspoon garlic powder
  • 3/4 cup olive oil
  • salt and pepper to taste

Instructions

  1. Combine chicken and beer in a zipper bag or container with a lid, refrigerate for 45 minutes to 1 hour
  2. Meanwhile make the dressing by combining all ingredients to a mason jar, cover with the lid and shake vigorously, set aside
  3. Remove chicken from the beer brine and transfer to a parchment lined baking sheet
  4. Discard beer brine - sadly, you can't drink it now
  5. Sprinkle chicken with olive oil, salt and pepper
  6. Broil chicken for 6-8 minutes each side, or until the internal temperature is 160 in the thickest part
  7. While chicken is cooking, prepare the salad
  8. In one very large bowl or two big salad bowls, add arugula and top with strawberries, avocado, and goat cheese
  9. Top with chicken and almonds
  10. Serve with dressing


Full Disclosure:  NoDa Brewing Company did not sponsor this post.  I just really love them and their beer!

 

 

Strawberry, Goat Cheese, Avocado Arugula Salad with Beer Brined Chicken and Limoncello Poppyseed Dressing

Roasted Beet, Roasted Garlic, Goat Cheese, and Pistachio Crostini

by 24 Comments

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I know I’m kind of on a crostini kick lately.  Today just seemed like the perfect time to share this Roasted Beet, Roasted Garlic, Goat Cheese, and Pistachio Crostini.  We’re just days away from the Super Bowl and Valentine’s Day is right around the corner, so in my world this works for both!

 

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It’s such an exciting time right now because we have this awesome Valentine’s Day $1000 Amazon Gift Card Giveaway happening – use the Rafflecopter below to enter!  And be sure to check out all the other fantastic recipes my blogger friends have made – the links are below the Giveaway details. GOOD LUCK!

 

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And we’re just days from Super Bowl 50!  This roasted beet crostini is a lovely and colorful appetizer idea for a romantic Valentine’s Day dinner AND it’s a perfect Super Bowl food for the big day.  I mean, seriously, it’s not a party in our house unless there are roasted beets!  Your veg friends will thank you too!

 

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If y’all are still planning your Super Bowl menus, be sure to check out these game day roundups that totally have you covered!  There’s something here for everyone!

Karrie from Tasty Ever After has 50 Super Bowl Recipes for Super Bowl 50

Cheyanne from No Spoon Necessary has a Super Bowl Recipe Huddle

Keri from Fashionable Foods has a Healthy Super Bowl Snacks collection

 

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Everyone in Charlotte is super excited for the big game and I certainly hope our Cardiac Cats don’t kill me on Sunday.   #KeepPounding #PanthersNation

Have a great weekend, y’all!

 

[amd-zlrecipe-recipe:138]


If you’ve never roasted beets or garlic before, instructions can be found Roasted Beets and Mashed Red Potatoes with Goat Cheese and Roasted Garlic.

 

a Rafflecopter giveaway

 

Seduction Meals – Romantic Apple Rose Tarts

Food Fashion & Fun – Sweet Beet Juice

The Merchant Baker – Valentine Meringues

BBritnell – January Smoothie Roundup

Green Healthy Cooking – Healthy Spelt Oat Cookies

Kim’s Cravings – Easy Cream Cheese Pie

No Spoon Necessary – Champagne Sangria with Blood Orange, Pomegranate, and Strawberry

Tasty Ever After – Preserved Lemon Spicy Margarita

Taste and See – Amazon Giveaway

Just So Tasty – Red Velvet Chocolate Chip Cookies

The Skinny Pot – Large Batch Tasty Fried Chicken

Jar Of Lemons – Chocolate Banana Chi Seed Pudding

 

Roasted Beet, Roasted Garlic, Goat Cheese, and Pistachio Crostini

Heirloom Cherry Tomato Pesto Pizza

by 23 Comments

Hey y’all!  I’ve been so dang busy and I’ve missed you!  I also know that I haven’t posted a pizza in at least 4 days and 12.6 hours, so I thought it was time.

 

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Not to mention – why do people say that?  I’m totally mentioning the fact that I am a lunatic crazy woman at the farmer’s market and had about a bazzillion heirloom cherry tomatoes, 47 ears of corn, 6 bushels of basil, and 23 pounds of pesto that needed to be consumed.

 

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Can you blame me?  I mean look at these tomatoes!

 

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They’re friggin’ gorgeous!  Stunning!  Breathtaking!

 

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Throw on some cheese…..

 

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And more cheese….

 

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And corn, man.  Seriously, Jennifer?  Getting me hooked on this pizza corn business? Sooooo not cool. Next time keep your dirty little secrets to yourself, k?

 

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So I covered up the dirty little corn secret with some more pesto.  I wish I could forget.  But I can’t.  Corn. On. Pizza. Yesssssss!  It’s so good.  Do it!

 

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Sorry for the peer pressure.  I’ve been corrupted.

 

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Blame Jennifer.  I’m glad we had this little talk.

 

 

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Heirloom Cherry Pesto Pizza

Ingredients

  • 1 pizza dough ball
  • 1/4 cup plus 2-3 tablespoons prepared pesto divided
  • 1 pint heirloom cherry tomatoes halved
  • 1 8 ounce ball fresh mozzarella
  • 4 ounces goat cheese
  • 1 ear of fresh corn on the cob kernels removed
  • 6-8 large basil leaves rolled and sliced into ribbons

Instructions

  1. Preheat oven to 425
  2. Stretch dough over a pizza stone or baking sheet
  3. Spread pesto over the dough
  4. Add tomatoes, top with mozzarella, goat cheese, and corn
  5. Drizzle remaining pesto over the top of pizza
  6. Bake 15-17 minutes until crust is crispy and cheese is melted
  7. Top with basil ribbons

Note: I used a store bought pizza dough and I didn’t love it, so use your favorite pizza dough recipe or store bought.

Note: I don’t have a go to pesto recipe – I just throw everything in the food processor and keep adding and tasting until it’s right to me

Note: Pesto can be overwhelming, so you can use as much or as little you want

Breakfast Pizza

by 34 Comments

Good morning, sunshine!

 

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I can’t believe it’s Monday already.  What happened to the weekend?  Was yours a good one?

 

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Because it’s Monday.  And because I talked your ear off on Saturday about brewing…

 

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We’re going to keep things short and simple.  Even the recipe is short and simple.  It’s pizza after all and not rocket science.  Do what you want.  Throw stuff on some pizza dough and pop it into a hot oven.

 

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Have a fantastic week, y’all!

 

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P.S. There is still time to enter the giveaway!

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Breakfast Pizza

Ingredients

  • 1 prepared pizza dough
  • 2 tablespoons prepared pesto plus more for drizzle
  • 5-6 eggs
  • 4-6 slices of prosciutto torn in half lengthwise
  • 2 ounces goat cheese
  • 1/4 teaspoon thye

Instructions

  1. Preheat oven to 425
  2. Stretch pizza dough over a pizza stone or baking sheet and bake for 10 minutes
  3. Remove from oven and spread 2 tablespoons of pesto over crust
  4. Crack eggs and drop over top of the pizza
  5. Put pizza back in oven and bake another 10 minutes
  6. Remove pizza from oven, top with prosciutto, goat cheese, and thyme
  7. Put pizza back in oven and bake an additional 5 minutes
  8. Remove from oven, let sit for 5 minutes, slice and serve
  9. Drizzle with more pesto if desired

 

 

Chocolate Stout Cherry Tart with Honey and Vanilla Goat Cheese

by 11 Comments

Obviously I have a thing for cherries lately.

 

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And beer.  But that’s not really a new thing, is it?  I just haven’t been able to help myself.  I keep seeing these big, beautiful bags of cherries everywhere I go!  It’s a compulsion or some sort of affliction.  Or is it an addiction?  I just start grabbing bags of cherries and throw them in my cart like some kind of crazed mad woman.

 

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Do not get in my way lady in the hoveround!  I will take you out!  Step away from my cherries!

Chris looks at me with the concern of a man standing next to his dangerous wife and is all “what are you going to do with so many cherries?” He also looks like he is contemplating diving under the produce shelves.

 

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And pah-leeze do NOT get me started on my booze in food addictions lately.  Seriously, I really really sincerely do have these uncontrollable compulsions to do weird stuff in my kitchen.  I grab some food then go down the beer aisle.  What?  Like that’s unusual?  It’s actually a bit more of a regular affair lately because we haven’t had time to brew.  Sigh…

 

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Don’t get me wrong.  I don’t mean to be hatin’ on store bought beer – so long as it’s legit craft beer made with love.  I just love brewing and there is something so exciting and satisfying about tossing a good home brew into whatever dish you happen to be making.  It just makes it that much more special.

 

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So this tart came to me in a vision while strolling down the beer aisle with a crazy lady amount of cherries in my cart and a momentary distraction when I had to slap Chris’s hand because he was EATING THE CHERRIES STRAIGHT FROM THE CART.  Sorry – I got a tad worked up there.

Anyhoo, I thought about chocolate and cherries, chocolate covered cherries, chocolate stout…it kind of went like that.  I also remembered that I also had a crazy lady amount of puff pastry dough in my freezer.  What?  You don’t? Hey man, don’t judge.  You never know when you might need to make a tart.

 

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So this is kind of a knock-off of my Roasted Beet and Pear Tart with Honey Whipped Feta, Clementine Vinaigrette, and Pistachios.

 

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Yeah.  Because I’m ridiculous.

 

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Chocolate Stout Cherry Tart with Honey and Vanilla Goat Cheese

Ingredients

  • 1 12 oz. bottle of chocolate stout craft beer I used Samuel Smith Organic
  • 2 lbs. approximately cherries, washed and pitted, stems removed
  • 1 puff pastry sheet
  • 6 oz goat cheese
  • 1 Tbs. honey
  • 1 Tbs. vanilla bean paste
  • handful fresh basil

Instructions

  1. Combine chocolate stout and cherries in a large Dutch oven or pot, bring to a boil, reduce heat to medium low and cook until liquid is reduced and thick and cherries are soft, set aside to cool or refrigerate overnight
  2. Preheat oven to 400
  3. Lay puff pastry on a parchment paper lined baking sheet
  4. Cut a 1/2 inch edge around the pastry without cutting all the way through
  5. Using a fork poke holes all around the inside of the edge you just made - the edge will puff up and the inside will not
  6. Spread reduced cherry/beer mixture over the inside square of the puff pastry
  7. Bake 20 - 25 minutes until pastry is golden and puffed around the edges
  8. Remove from oven and let cool
  9. While tart is baking make the goat cheese by combining goat cheese, honey and vanilla in the bowl of a stand mixer fitted with the whisk attachment
  10. Whip until combined and fluffy, a couple of minutes
  11. Transfer the goat cheese mixture to a zip top bag, cut a small piece of the corner (or use a pastry bag) and pipe onto the chocolate stout cherry tart
  12. Garnish with basil leaves

Grilled Plum and Peach Stacks with Goat Cheese and Balsamic Fig Reduction

by 24 Comments

After last weekend I’m ready for my staycation!  Woot!

 

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No alarm clocks, emails, or phone calls.

 

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No commute downtown.

 

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It’s nice to just stay home sometimes, don’t you think?

 

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And enjoy the simplicity.

 

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Traveling is certainly fun too, but sometimes I need a vacation to recover from my vacation.

 

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So we’re staycationing and keeping things simple.  Simple like some grilled plums and peaches with a balsamic fig reduction.

 

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It doesn’t get much simpler than that.

 

 

 

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Grilled Plum and Peach Stack with Goat Cheese and Balsamic Fig Reduction

Ingredients

  • 2 pounds peaches and plums combined halved and pitted
  • 1 cup plus 3 tablespoons balsamic vinegar
  • 3 tablespoons fig preserves
  • 1/4 cup goat cheese
  • handful of basil leaves optional

Instructions

  1. Put plums and peaches in a large bowl and toss with 3 tablespoons balsamic vinegar
  2. Combine 1 cup balsamic vinegar and fig preserves in a saucepan over high heat, bring to a boil, reduce heat to low and simmer until sauce is reduced by about half and thick, stir frequently (15 - 20 minutes)
  3. Grill peaches and plums over high heat 2 minutes each side, cut side first, pour remaining balsamic over top after turning
  4. Stack e peach and 3 plum slices alternately, top with goat cheese and drizzle with balsamic fig reduction
  5. Garnish with basil leaves if desired
  6. For an easy alternative you can just toss it all in a big bowl and call it a salad.

 

 

Pan Seared Mahi Mahi with Blueberry Sauce and Whipped Goat Cheese and Nutmeg Creamed Spinach

by 24 Comments

Let’s have dinner, shall we?

 

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I’ve been so neglectful lately.  Life just keeps getting in the way of my hobby, so I feel I owe you an entire meal.  Do you forgive me?  I made you bacon.   And cooked your vegetables in bacon grease. I also included spinach, so it’s healthy too! Right?

 

How was your week?  Your weekend?  What have you been up to?  Tell me everything!

 

We continue with the home improvement projects.  We’ve been cutting back ginormous trees bushes to make room for the new fence.  The old one is compromised and the kids dogs keep escaping.  They’re little delinquents running around the neighborhood wreaking havoc, and scaring children and old people.  So our new fence is a must and should contain the little monsters angels.  I don’t know why I call them little.  There’s nothing little about them.

 

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On Wednesday we went a splashin’ through the mud and the muck – name that song.  We had to move all those branches we cut from the backyard to the curb for the trash pick up on Thursday. Weelbarrow by wheelbarrow.  Did I mention that it rained every dang day last week?    Can I catch a break here? Apparently not because the City of Charlotte decided not to pick them up.  Grrrr.  Have you ever battled with the city?  Three phone calls and those piles are still there.  We’ll see if they’re gone when I get home tonight.

 

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So I made you some Mahi Mahi with blueberry sauce and piled it on top of  whipped goat cheese and nutmeg creamed spinach.

 

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And these carrots?  Amazing!  This recipe came from Liz over at the Floating Kitchen.  They’re coffee glazed roasted carrots and rounded out this dinner perfectly.

 

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Cheers!  Here’s to a new week!  I hope it’s a good one!

 

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Pan Seared Mahi Mahi with Blueberry Lemon Sauce and Goat Cheese and Nutmeg Creamed Spinach

Ingredients

For the Mahi Mahi with Blueberry Sauce

  • 2 tablespoons butter
  • 2 Mahi Mahi Filets dried with a paper towel
  • 1 pint blueberries
  • 1 cup water
  • 1 tablespoon honey
  • 2 lemons juiced and zested, divided

For the Spinach

  • 4 pieces of bacon reserve 1 tablespoon grease
  • 5 garlic cloves minced
  • 1 onion diced
  • 1 pound fresh spinach
  • 1/4 teaspoon nutmeg divided
  • 1/2 cup heavy cream
  • 4 ounces goat cheese

Instructions

For the Mahi Mahi and Blueberry Lemon Sauce

  1. Combine blueberries, water, honey, and juice and zest of one lemon in a saucepan, bring to a boil, reduce heat and simmer until thick - about 20 minutes
  2. Melt butter in a cast iron skillet or heavy frying pan over medium-high heat. Add Mahi Mahi filets and cook 3-4 minutes each side or until cooked all the way through - timing will depend on thickness
  3. Top with juice and zest from one lemon
  4. Pour as much blueberry sauce on top as desired

For the Spinach

  1. Fry bacon until crispy, remove to a paper towel lined plate to drain. Reserve 1 tablespoon of bacon grease in the pan.
  2. Heat pan with bacon grease on medium-high, add onion and saute 3 minutes
  3. Add garlic and as much spinach as will fit in the pan, keep stirring and adding spinach until it is all in the pan
  4. Grate half of the (1/8 teaspoon) nutmeg (or add dried) on the spinach, stir to combine
  5. While the spinach is cooking down add cream, goat cheese and the other half (1/8 teaspoon) of the nutmeg to a food processor and pulse to combine
  6. When spinach is cooked all the way, stir in whipped goat cheese and crumbled bacon

Tomato Soup with Goat Cheese and Goat Cheese Biscuits

by 8 Comments

I know.  I’m all about the goat cheese.  I just can’t help myself.

 

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And have y’all seen this trend of shooter appetizers?  We were watching CNN or HLN or some news channel the other day and they had a segment on wedding trends.  It was a bunch of food shooters. I guess for the cocktail hour before the dinner?

 

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They were cute and all and most of them were down right beautiful.  And I guess it’s handier than a pocket on a shirt to hold your appetizer, walk around, and still be able to hang on to your cocktail. But I gotta tell ya, when it comes to soup and these cold days I really need more than a shooter. I need  the mother load in a big bowl with some biscuits, bread, or plain old saltines.

 

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I normally put cream in my tomato soup, but because I used goat cheese I didn’t this time.  You can totally add some if you want.  I usually like my tomato soup kind of a pink color.  We really liked it though. You be the judge.  Big or small, shooters or bowls, it’s still soup season.

 

Biscuit recipe slightly adapted from Art Smith at Oprah.com

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Tomato Soup with Goat Cheese and Goat Cheese Biscuits

Ingredients

Tomato and Goat Cheese Soup

  • 3 small carrots peeled and diced
  • 1 onion diced
  • 3 garlic cloves minced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 oz tomato paste 1/2 6 oz can
  • 1 28 oz can crushed tomatoes
  • 1 15 oz can tomato sauce
  • 2 cups chicken stock
  • 1 teaspoon salt
  • 1/8 - 1/4 teaspoon pepper
  • 5-6 basil leaves torn or chopped
  • 2 tablespoons sugar

Biscuits

  • 2 cups flour
  • 1 teaspoon salt
  • 4 tablespoons butter
  • 4 oz goat cheese
  • 1 cup buttermilk
  • 2 tablespoons parmesan

Instructions

  1. Heat a Dutch oven on medium-high, add butter and olive oil
  2. Add carrots, cook 3-4 minutes
  3. Add onions, cook 2-3 minutes
  4. Add garlic, cook 1 minute
  5. Add tomato paste, stir for 1 minute
  6. Add crushed tomatoes, tomato sauce, chicken stock, salt, pepper, basil leaves, and sugar.
  7. Bring to a boil, reduce heat to low, cover and simmer for 20-30 minutes
  8. Using an immersion blender, puree soup until fairly smooth
  9. Add goat cheese, stir and cook over very low heat until melted, blend again until smooth. (If adding cream, I would do it here)
  10. While soup is cooking prepare the biscuits
  11. Preheat oven to 450 and put cast iron skillet inside
  12. Combine flour and salt in a bowl and using a pastry cutter, cut in butter and goat cheese until pea size balls form
  13. Make a well in the middle of the flour mixture and add buttermilk, stir to combine
  14. Remove hot skillet from oven, add a tablespoon of butter, when melted drop 1/4 cup size balls of the batter to the skillet
  15. Brush the tops with melted butter
  16. Bake until golden brown on top (the instructions said 14 - 16 minutes, but mine took closer to 25 so I think it depends on how big they are)

Sunny Frittata

by 11 Comments

I needed a little sunshine in my life.

 

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We have had some NASTY weather down here in these southern parts and there is more on the way.  We got hit with an ice storm last night and everything is currently melting only to re-freeze tonight.

 

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Then is is going to get very cold with more nastiness for the upcoming weekend.

 

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Now, I know this is nothing compared to what our friends up north are experiencing.  But this is the south.  We are a bunch of weenies when it comes to cold weather.  One flake of snow or drop of ice turns us into weeping, teeth-gnashing, whiny crybabies.

And by we I mean me.  So I needed something happy, and pretty, and sunshine-ey to pick me up.

 

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So I made this frittata.  Besides being happy, and  pretty, and sunshine-ey, I was able to clean out my fridge and pantry.  You can throw just about any old thing in here.  I had leftover prosciutto wrapped roasted asparagus, some broccoli, a few potatoes, goat cheese, kale that had seen better days, and onions.  In the words of Guy Fieri — everybody in the pool!

 

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Doesn’t that just cheer you up?

Adapted from Alton Brown 

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Sunny Frittata

Ingredients

  • 2 Tbs butter
  • 1 Tbs olive oil
  • 3 small red potatoes sliced very thin
  • 1/2 onion sliced thin
  • 1 cup broccoli florets
  • 5-6 roasted asparagus stalks
  • 3-4 slices of prosciutto torn into 1 inch pieces
  • 1/2 cup kale cut into 1 inch pieces, stems removed
  • 10 eggs lightly beaten with a couple of dashes of salt and pepper
  • 6 oz goat cheese
  • 2 Tbs Parmesan grated

Instructions

  1. Preheat broiler
  2. Heat a oven-safe deep nonstick skillet over medium high heat, add olive oil and butter
  3. When the butter is melted add the potatoes and cook for 2-3 minutes then flip them over to brown the other side.
  4. Add onions and broccoli and cook 3-4 minutes
  5. Toss in the asparagus, prosciutto and kale, stir everything around for another minute or two
  6. Pour the beaten eggs over all the vegetables and cook for 3-4 minutes and crumble goat cheese on top
  7. Cook another 1-2 minutes or until the eggs begin to set up the sides and on top
  8. Sprinkle with Parmesan
  9. Move the skillet into the oven and broil for another 6-8 minutes, until lightly browned
  10. Remove from skillet and cut into 4 (or 6) pieces