Recipes from Today’s Show: Eggs for Dinner

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TODAY on MHTV: With my family’s crazy schedule, sometimes I want to keep dinner simple so I’ll make one of my go-to dishes: eggs. My grande pizza omelet, (an open-faced dinner omelet named by the 4th grade class I recently visited), will easily feed a hungry crowd. To keep things healthy, I add Swiss chard and cheddar cheese and finish it under the broiler. Slice it up like a pizza pie and you’re good to go. On the side, let everyone nibble on olive oil garlic crostini and my make-ahead oatmeal chocolate chip cookies will help you finish the meal on a high note. More from the show.

Get the recipes from this episode:

Grande Pizza Omelet

Olive Oil Garlic Crostini

Oatmeal Chocolate Chip Cookies

Get the recipes from the 11:30 a.m. ET show:

Bacon Recipes

Watch ”Mad Hungry with Lucinda Scala Quinn” Mondays at 11:30 a.m. ET/10:30 a.m. CT, Tuesdays through Fridays at 11 a.m. ET and 11:30 a.m. ET on Hallmark Channel.

16 Comments
  • Sue Levy March 9, 2011 at 12:58 pm

    I love watching your show. I have tried many of your recipies and they totally rock. Thank you so much, keep them coming. I love the spatula you use, it is long and curved. I have not seen it around. Were would I get one?

    Thanks,

    Sue

  • RJ March 9, 2011 at 1:05 pm

    Lucinda,
    Grande Pizza Omelet is a great name for today’s recipe. I can’t wait to try it. I’ve been hearing so much about it. I work with someone whose nephew is in that wonderful 4th grade class. For years, I’ve
    always heard great things about Mr. C and the things he does with his students. Word has it he will be cooking with you on your show. I can’t wait to see it! When will it air?

  • Amy March 9, 2011 at 1:44 pm

    The Grande Pizza Omelet sounds delicious! I am going to make it for my husband and four children tonight. What will the teacher be cooking with you when he appears on your show?

    Thanks,
    Amy

  • Ellissa March 9, 2011 at 1:59 pm

    Lucinda–love, love, love your show. Just a quick question–why do you use dish towels instead of pot holders/mitts when handling something hot? Just curious–maybe they are easier to manipulate?

  • Jenn March 9, 2011 at 2:01 pm

    Today’s recipes were great. I love your chocoalte chip cookie recipe. I will eat all of them. Great to see your support of teachers and children. We need more people like you on the air.

  • Kelly March 9, 2011 at 4:23 pm

    You suggested freezing the cookies to have on hand anytime (LOVE that idea), but I wondering if you bake them frozen or thawed? If you can bake them frozen, does that mean you need to adjust the baking time or temperature? Please help.

  • Lucinda Scala Quinn March 9, 2011 at 5:11 pm

    Wow–it makes me so happy to hear how much everyone loved this show.
    So, to answer a few questions:

    SL: the utensil you refer to is known as a “spurtal” and was originally designed in Scotland for making oatmeal. It is hand carved and I got in Seattle from this carver. Check out his website. Spoonmaker.com

    RJ and A: Mr C is indeed coming on the show–date TBD. But, he will cook with me and share a few of his Italian specialties! So stay tuned.

    E: I use kitchen towels because I buy them in bulk, use them for everything and –yes, they are much easier to manipulate getting pas in and out of the oven..

    J: You betcha–teachers rule and there influence is so far reaching so the good ones need more love and appreciation from us adults!

    K: Just bake the frozen cookies a couple minutes longer.

    Best,
    LSQ

  • Mary Boyd March 9, 2011 at 6:07 pm

    I love your show – you’ve inspired me to get out of my rut and try new things. thanks. A quick question: why are tv cooks using bowls for salt nowadays? Why not just use a salt shaker? It seems unsanitary.. or maybe I’m just old fashioned.

  • David Forsythe March 9, 2011 at 8:12 pm

    PLEASE DO SOME JAPANESE COOKING, Starting with beginners to advance. we love your show watch it daily and tape it if we wont be home. LOVE YOUR SHOW, you are pretty and talented and a joy to watch have used a great deal of your recipes. You break it down make it simple and keep it true THANKS SO MUCH. BY THE WAY CALDER IS A DOLL SO NEAT SO CUTE

  • Just One Donna March 9, 2011 at 10:32 pm

    I agree, sometimes eggs for dinner are just the trick. I blogged about omelets for dinner this week as well. Love the show!
    http://www.justonedonna.com/2011/03/quick-and-easy-omelet-dinner.html

  • Mad Hungry in Minnesota March 10, 2011 at 2:04 pm

    Looking forward to the videos for your new shows/recipes. I miss one show a week when I volunteer at my son’s school. It’s great when I can see the video and recipe. Love the videos, because you add little tips or things in there that are not in the recipe. Some times they make a big difference! Love your show!

  • Sue Buckley March 14, 2011 at 3:58 pm

    Lucinda, I am a big fan, totally enjoy your show and your recipes that I have tried are so good and easy to make. I faked out my family with the pizza omelet and they did not miss the pizza dough. Bumped up with more veggies, mushrooms, carrots and red peppers and the dish was wonderful. Look forward to your daily shows. Thank you!

  • Teresa March 23, 2011 at 5:31 pm

    We love most of your recipes but this one was awful and a huge waste in ingredients. No one in my family liked it and it ended up in the garbage. It was really pretty though.

  • Zabrina April 11, 2011 at 1:08 pm

    I’m out of lageue here. Too much brain power on display!

  • Donna May 3, 2012 at 3:04 pm

    Lucinda,
    My son went to Pikes Place in Seattle and bought me the wonderful spurtle from Mr. Wilson’s booth. I was so excited to receive it!
    Now, I would like to know where you get your kitchen towels that you use throughout your cooking show, for wipes, hot pads, etc??
    Thank you so much, and you are my favorite cooking teacher!! I even made a “Mad Hungry” cookbook binder of your TV recipes!
    Donna

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