Salt and Vinegar Chicken Wings for #SundaySupper

Happy Game Day, ya'll! While the mister is interested in watching the actual you know, game, I am all about the food, drinks, and commercials that come with Super Bowl Sunday. Who is with me?

My fave foods to stuff my face indulge in while watching any sport are nachos loaded with glorious cheese, salt and vinegar chips, and/or chicken wings.

Since we're watching what we eat these days at Casa de Crews, my beloved nachos are out, as are the chips. But the wings? I found a way around that one, my friends! As a girl born in Buffalo, New York, I knew I had to get a wing fix, somehow.

Tuesday night, we often join our friends for live trivia at our local Buffalo Wild Wings, and I almost always order the Salt and Vinegar dry rubbed wings, when we play. Don't get me wrong, I love the traditional Buffalo style, but the flavors on the salt and vinegar are my absolute favorite!

So after scouring the internet for the right recipe, I was disappointed to come up empty handed; I was a sad lil' wing connoisseur--until I played with a few spice combinations to find what I consider the perfect at home salt and vinegar chicken wing. After a bit of trial and error, and copious amounts of taste testing, ahem, I think I finally got this recipe just right.

I baked these babies for a somewhat "lighter" version. Enjoy!

Salt and Vinegar Chicken Wings

Ingredients:
1 pkg chicken wings (approx 20 wings and drums)
3 tablespoons white distilled vinegar
2 tablespoons old bay seasoning
1/2 teaspoon white salt

To make:
Coat wings in old bay seasoning
Line wings on a foil-covered cookie sheet, or broiler pan and bake at 400* for 50 minutes
Halfway through cook time, flip wings over to ensure both sides become crispy
Mix vinegar and white salt in a separate bowl
Toss cooked, crispy wings in vinegar/salt mix

(if you are clueless like I was as to how a wing should be trimmed, this tutorial was very helpful!)

...and don't forget to browse the below dishes for some more game day grub inspiration!

Game Day Appetizers:

• Honey Mustard Pretzel Crunch from Shockingly Delicious 
• Salt and Vinegar Wings  from Casa de Crews 
• Saucy Wings and Thighs from Hot Mama's Kitchen Chaos 
• Gluten Free Cheese and Onion Rolls from Small Wallet, Big Appetite 
• Macaroni and Cheese Spring Rolls from Jane's Adventures in Dinner
• Steak Rolls from Cravings of a Lunatic 
• Alpine Sliders from Manu's Menu 
• Hellfire Wings from Yours and Mine Are Ours 
• Easy Nacho Bar from Momma's Meals 
• Jalapeno Popper Taquitos from Curious Cuisiniere 
• Skinny Game Day Guacamole Potato Skins from Daily Dish Recipes 
• Buffalo Chicken Lasagna Cups from Alida's Kitchen 
• Spinach Dip Jalapeno Poppers with Bacon from La Cocina de Leslie 
• BBQ Veggie Mini Burgers from Happy Baking Days 
• Spicy Roasted Corn Shrimp Dip from Food Lust People Love 
• Honey-Sriracha Pigs in a Blanket from Hip Foodie Mom 
• Beer Cheese Fondue from Melanie Makes 
• Cheesy Artichoke and Garlic Bread from La Bella Vita Cucina 
• Whole Wheat Pepperoni Pizza Puffs from Meal Planning Magic 
• Personal Chili Pots from MealDiva 
• Italian Spring Rolls from Noshing with The Nolands 
• Mexican Meatballs with Queso Blanco from Cooking on the Ranch 
• Parmegiano Crisps from The Not So Cheesy Kitchen 
• Buffalo Chicken Potstickers from Peanut Butter and Peppers 
• Mediterranean Nachos from The Little Ferraro Kitchen 
• Popcorn-Crusted Chicken Wings from girlichef 
• Mini Veggie Quesadillas from Cindy's Recipes and Writings 
• Roasted Tomato Hummus from The Wimpy Vegetarian 
• Cashew Baba Ghanoush : Roasted Eggplant Dip from Sue's Nutrition Buzz 
• Buffalo Chicken Wing Dip Potato Skins from Family Foodie

Game Day Entrees:

• Super Sloppy Joes from The Foodie Army Wife  
• Buffalo Chicken Chili from Hezzi-D's Books and Cooks 
• Lemon Bay Pan Roasted Shrimp with Lemon Garlic Aioli from A Kitchen Hoor's Adventure 
• Mini Meatball and Mozzarella Sandwiches from Cookin' Mimi 
• Super Bowl Bento from Ninja Baking 
• Vegetarian "Chorizo" and Black Bean Chili from Foxes Love Lemons 
• Twice Baked Chili Cheese Potatoes from Neighborfood 
• Barbecue Chicken Sloppy Sandwiches from Cupcakes & Kale Chips 
• Easy Vegetarian Chili from Delaware Girl Eats 
• Game Day Chili from Bobbi's Kozy Kitchen 
• Dr. Pepper Turkey Chili from The Texan New Yorker

Game Day Desserts:

• Heavenly Hash Cookies from The Foodie Patootie 
• Vegan Puppy Chow from  Killer Bunnies, Inc. 
• Cookie Dough Billionaire Bars from That Skinny Chick Can Bake 
• Chocolate Streusel Bars from Magnolia Days 
• Coffee Chocolate Cheesecake Squares with a Biscoff Crust from Desserts Required 
• Sesame Honey Sticks from Kudos Kitchen By Renee 
• Microwave Caramel Popcorn from Pies and Plots 
• Mini Coconut Cups from Basic N Delicious 
• Gooey S'mores Brownies from Take A Bite Out of Boca

Join the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Mini Pumpkin Pie {Bites} for #SundaySupper

At my parents house, my mom almost always did all the cooking {when us kids didn't have to help out if mom worked late}, but when I was younger, my dad made some of the "fun" foods; homemade hot cocoa, made from scratch brownies, spaghetti and meatballs for my birthday, and one year he and I made pies for Thanksgiving. I was twelve. I don't know if it is because Thanksgiving is my all time favorite holiday, or because my dad is a goofy, and fun guy, but that memory at twelve is one of my favorites, ever.

Dad doesn't cook anymore like that, but it is such a fond time that I'll treasure it, always. I think that maybe someday when there are grand-kids in the house, he may get back into that fun cooking, that I experienced growing up. I'm so thankful to have both the parents I have. I think at times, all kids are embarrassed of their parents, and I was definitely no exception, but now that I'm older, I am beyond grateful for the them!

So...back to this pie. I'm not even good at baking, but ever since that one  time, guess who makes the pies for Thanksgiving when we go to the parentals?

In both my parents house and with my in-laws, dessert is such a big deal beforehand, but come time to eat it, everyone is full from the main feast that either it is eaten hastily before its time to leave, or you just don't get any. And that's blasphemy in my foodie book.

This year I decided to make "bites" of pumpkin pie so that it can be taken home to enjoy later, if we so desire. I also made bites to control the amount of glorious, pumpkin and crust that I literally shove into my pie-hole. I still get enjoy my pie, but on a smaller scale!

Mini Pumpkin Pie
{serves 12}

Ingredients:

1 15oz can pumpkin pie {I like Libby's}
1 12ox can Evaporated Milk
6 tbsp Splenda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
2 9-inch pie crust doughs {pre-made from a box}
whipped cream {optional}

To make:
Prep dough. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from the pie crust doughs.
Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look.
Prepare pie mix to can directions, and pour your filling into each muffin tin cup. Fill them to the very top.
Bake your muffin tin pumpkin pies at 425* for 15 minutes. Then turn your heat down to 350* and bake them for 25-30 minutes.

Enjoy!

See what others are thankful for, and cooking this Sunday!

FIRST COURSE / APPETIZERS 

Harvest Soup from Bea of The Not So Cheesy Kitchen 

Horseradish Cranberry & Herbed Cheese Bites from Jen of Juanita's Cocina

Savory Rosemary Baklava with Brie from Christie of A Kitchen Hoor's Adventures

SAVORY BREADS + STUFFING

Cloverleaf Rolls from Micha of Cookin' Mimi

Freeze and Bake Buttermilk Biscuits from Stacy at Food Lust People Love
Picnic Roll from Linda of The Urban Mrs

Raspberry and Brie Crescent Rolls from Karen of In The Kitchen With KP
Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie
Easy Gluten-Free Corn "Bread" Stuffing from Laura at Small Wallet Big Appetite

MAIN DISHES

Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good?
Honey Orange Turkey Breast from Cindy at Cindy's Recipes and Writings

SIDE DISHES

Brussels Sprout Latkes from Susan atThe Girl In The Little Red Kitchen
Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca
Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet
Creamy Scalloped Corn from Alaiyo at Pescetarian Journal
Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
Grandpa's Simple Stuffing from Bobbi at Bobbi's Kozy Kitchen
Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers
Italian American Turkey Dressing from Anne at Webicurean
Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips
Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D's Books and Cooks
Parmesan Butternut Squash Gratin from Alida at Alida's Kitchen

Roasted Brussels Sprouts with Cranberries and Blue Cheese from Sarah at Curious Cuisiniere

DESSERTS + SWEET BREADS

Almond Brioche Sticky Buns from Alice at Hip Foodie Mom
Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes

Black Bottom Banana Cream Pie from Cheryl at Hot Momma's Kitchen Chaos
Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious
Bourbon Pecan Pie from Julie atThe Texan New Yorker
Chocolate Moussecake from Liz at That Skinny Chick Can Bake
Cinnamon Rolls from Conni at The Foodie Army Wife
Gingered Butternut Squash Tart from Renee of Magnolia Days
Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc

Manischewitz, Cranberry Double Holiday Donuts from Kim at Ninja Baking 

Mini Maple Sweet Potato Tarts from Holly at Mess Makes Food
Mini Pumpkin Pies from Nichole at Casa de Crews
Mom's Custard Pie from Courtney at Neighborfood

No Bake Pumpkin Spiced Cheesecake from Tammi of Momma's Meals
Plum and Blackberry Crumble from Katy at Happy Baking Days
Pumpkin Gooey Butter Cake from Heather at girlichef
Salted Butterscotch Pudding from Jane at Jane's Adventures in Dinner

Salted Caramel Apple Pie from Laura at Pies and Plots
Sweet Potato Gingersnap Pie from Paula at Vintage Kitchen Notes

All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog

Carnitas with Queso Fresco Enchiladas for #SundaySupper

A few weeks ago, I bought a pork roast and had NO idea what to do with it. I knew I could bake it and serve with the traditional sides, but I was uninspired by this idea, and wanted something new to eat. I also wanted something easy. After scouring the internet, I decided I would give pork carnitas a try. This meal did not disappoint, ya'll. The aroma was mouth watering, and I could not wait to dig in.

We ate pork for days. On corn tortillas, over salad, in a rice bowl--you get the idea. When I saw that this week's theme for Sunday Supper called for one pot recipes, I knew I had to share these carnitas with the world you all. I haven't had enchiladas in years, but knew that pork carnitas enchiladas would be a hit at Casa de Crews. The fact that Jason and I ahem, tested this recipe for breakfast one morning just confirmed my decision to make these.

Since I am trying to lose weight, I made two changes to the typical way you may see pork carnitas prepared {or any shredded pork for that matter}; I swapped pork shoulder for sirloin to save around 130 calories for a 4oz serving, and used thin corn tortillas, which average 120 calories for three.

Chili for #SundaySupper

Today is the first day of Fall. At least that is what I am told. We sort of have to fake it around these parts, and convince ourselves Fall has arrived; pumpkin flavored everythings, soups, caramels and apple spice...you get the picture.

One of my all time favorite comfort meals for this time of year is a good bowl of hearty, thick, meaty chili. There are maybe three dishes in this whole world that I am told I make better than my mom. This chili is one of them. My mom is a seriously great cook, and so for anyone in our family to tell me I make the better chili, means a ton to me.

Ground Chicken Burrito Bowl for #SundaySupper

When I saw that today's Sunday Super theme was all about sharing recipes great for packing lunches and meals on the go, I knew j.u.s.t. the dish I would share with you all!

You see, even though I have gotten more into habit of meal planning this year,  I still have to make  myself do the work. If not, I'll eat out every single day for lunch; I'm not even kidding. I mean who wants to cook and clean every day, after work. I just want to eat and enjoy, and then be on my way. Thankyouverymuch.

But since I am the personal "chef" at Casa de Crews {and coincidentally the maid, but I digress}, no one is cooking for us, except yours truly, and with Jason in school, I have to get creative in advance since we're both always on the run.

Usually, in our weekly rotation, I make a bulk amount of prepped salad, brown rice, or pasta, and chicken breasts. I'll usually add one or two other big staples and these generally serve as lunch and dinner, so we can just grab and go.

Lately, my fave protein is ground chicken. It is a buck cheaper than ground turkey at my grocery store, and 30 calories less per serving. I like a good deal, and so I began to experiment. I had all the ingredients for a burrito or taco, sans a tortilla, and not quite enough veggies for a decent salad. I did however, have a batch of brown rice, a can of black beans in the pantry, an avocado that had to be used, and so a star was born. And then promptly inhaled. This tasty lunch almost makes up for the fact that I only get thirty minutes for my lunch, Monday-Friday. I said, almost.

Ground Chicken Burrito Bowl

{serves 4}

Ingredients:

chicken mixture:

16 oz package ground chicken

1/4 cup salsa

1/2 tablespoon cumin

1/2 tablespoon coriander

1 teaspoon garlic salt, or 1 garlic clove, fresh

non-stick cooking spray

bowl:

2 cups brown rice

1 15 oz can of black beans, drained and heated

1 cup shredded cheese

3 tablespoons fresh cilantro, chopped

optional garnish:

guacamole

sour cream

salsa, or pico

lime

To make:

Season chicken with cumin, coriander, and garlic salt. Heat a non-stick skillet and spray. Add chicken to hot skillet and brown. Once brown, add salsa and mix with chicken.

Assemble bowl with brown rice, black beans, and cilantro. Mix well. Add ground chicken mixture and top with cheese and any additional garnish, desired.

Sandwiches, Wraps and Entrees:

• Baked Ham and Cheese Rolls from Big Bear's Wife
• Balsamic Butter Beans with Smoked Sausage and Spinach from Eat, Move, Shine
• British Bento Lunch Box from Ninja Baking
• Carrot Cake and Zucchini Bread "Sushi" from Cupcakes & Kale Chips
• Greek-style Spinach Hand Pies from Kimchi MOM
• Homemade Uncrustables from Treats & Trinkets
• Indian Spiced Chicken Meatball Wraps from Soni's Food
• Madam Wong's Pizza Rolls from Food Lust People Love
• Malibu Chicken Tortilla Pinwheels from Home Cooking Memories
• Peanut Butter & Jelly Rolls from Killer Bunnies, Inc
• Pizzadillas from La Cocina de Leslie
• Popcorn Chicken Bento from The Urban Mrs
• Potato Mushroom and Cheese Focaccia from Family Foodie
• Sausage Roll Ups from The Food Army Wife
• Scotch Eggs from My Cute Bride
• Stawberry and Chicken Pasta Salad with Strawberry Vinaigrette from Table for Seven
• Turkey, Pesto and Sun-Dried Tomato Wraps from La Bella Vita Cucina

Munchies, Salads and Sides:

• Almond Citrus Salad from No One Likes Crumbley Cookies
• Banana Bread Muffins from Curious Cuisiniere
• Best Basic Hummus from Supper for a Steal
• Blueberries & Cream Granola from The Messy Baker
• Blueberry Egg Bagels from What Smells So Good?
• Cheese Cracker Recipe from Growing Up Gabel
• Creamy Orzo & Peas {Dairyfree} from The Not So Cheesy Kitchen
• Mini Griddle Cakes from Noshing with the Nolands
• Quinoa and Green Bean Salad with Tibetan Dressing from Healthy. Delicious.

Sweet Treats:

• Biscoff White Chocolate Blondies from Cookin' Mimi
• Caramel and Rolo Rice Krispie Treats from That Skinny Chick Can Bake
• Cinnamon Zucchini Brownies from Cindy's Recipes and Writings
• Cocoa Crispy Sunbutter Bars from Alida's Kitchen
• Cookie Butter Granola Bites from Hezzi-D's Books and Cooks
• "Free" Brownies from Jane's Adventure in Dinner
• Honey Oat Bars from Magnolia Days
• No Bake Peanut Butter Rice Krispies Cookies from Pies and Plots
• Peanut Butter Chocolate Chip Granola Cookies from Peanut Butter and Peppers

And remember that there is a #SundaySupper chat at 7 PM each on Sunday evening. We tweet throughout the day using the hashtag #SundaySupper, then we all gather to share ideas, recipes and answer questions from 7-8 PM ET. Check out our #SundaySupper Pinterest Board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? You can sign up here: Sunday Supper Movement

Shredded Buffalo Chicken Salad for #SundaySupper

As a girl born in Buffalo, NY, I will always have a love for hot sauce, buffalo flavored anything. But sometimes, okay...most times, my taste buds can't handle the heat. Jason thinks that statement makes absolutely no sense, since homeboy loves anything spicy. If we go out to eat, instead of sharing wings, we usually have to get two orders; mild/medium, and hot/nuclear and take home leftovers. Unfortunately for Jason, I do most of the cooking at our casa, and therefore I tend to win the Battle of the Buffalo.

But since I like to feed my husband food he will actually eat {and enjoy}, I feel I have finally found the right spicy, heat combo for buffalo chicken. My trick is to serve over salad, allowing for the flavor we both love, while slightly cooling the h.e.a.t. that yours truly can't handle. Plus, shredded chicken in a crock pot is a much healthier version of the fried wing, and so I call this meal, a win on many counts!

*I have made shredded chicken with hot sauce for years now, and while most recipes suggest adding all ingredients into a crock pot at once, I have felt the flavor was somewhat lacking, believe it or not. I personally like to slow cook the chicken in seasonings, and add  hot sauce at the very end; I think it makes the chicken a bit more saucy.

Shredded Buffalo Chicken Salad

Ingredients:

For the chicken:
32 oz boneless skinless chicken breast
3/4 bottle hot sauce
2 garlic cloves
1 tablespoon garlic salt
1 tablespoon unsalted butter
1/2 tablespoon onion powder
dash salt and pepper

For the salad:
{serves one}

2 cups romaine lettuce
1/2 cup diced cucumber
1/2 cup diced tomato
1 stalk celery
2 tablespoons crumbled blue cheese
2 tablespoons dressing of your choice {I like yogurt ranch dressing, personally}
1-2 tablespoons tortilla strips, optional

To make:

In crock pot, combine chicken, garlic cloves, garlic salt, onion powder, salt, and pepper. Cover and cook on high for 3 hours.

Remove chicken, and shred. With the natural juice from chicken, add to a saucepan with hot sauce and butter. Bring to boil. Return shredded chicken with hot sauce mixture to crock pot, and cook on low for 1 hour. Makes approximately 2 cups of shredded buffalo chicken.

To prepare salad, combine all ingredients and top with cooled buffalo chicken.

Enjoy!

For more spicy dishes, see what others are cooking this week!

Snappy Starters & Snacks

Hatch Chile, Grape & Grilled Onion Salsa from Shockingly Delicious
Spicy Tempeh Chips from The Urban Mrs
Sriracha Popcorn from The Girl In The Little Red Kitchen
Cheese, Smoked Paprika and Fennel Crackers from What Smells So Good?
Banana Pepper Poppers from Daily Dish Recipes
Spicy Black Bean and Corn Soup from Mama's Blissful Bites
Caldo de Camaron y Pescado (Shrimp & Fish Soup) from girlichef
Bajia with Tomato and Chili Chutney from My cute bride
Buffalo Chicken {shredded} Salad from Casa de Crews
Baked Sriracha Potato Chips (Crisps) from Mess Makes Food
Smoky Salmon Chowder from Cindy's Recipes and Writings
Hummus with Spicy Turkish Ezme Salad from Neighborfood
Goat Cheese Stuffed Peppedew Peppers from Healthy. Delicious.

Fiery Main Dishes
Spicy Stuffed Mexican Peppers from Peanut Butter and Peppers
Jalapeno Popper Fettuccine Alfredo from Chocolate Moosey
Baked Tilapia en Escabeche from La Cocina de Leslie
Spicy Grilled Chicken Wings with a Chipotle Honey Dipping Sauce from Runner's Tales
Chorizo and Scallop Skewers from Jane's Adventures in Dinner
Buffalo Chicken Pizza from Cookin' Mimi
Thai Cashew Chicken from Doggie at the Dinner Table
Skillet Jambalaya from Hezzi-D's Books and Cooks
Firecracker Chicken from Juanita's Cocina
Cumin, Coriander and Fennel Turkey Pitas from Cook the Story
Aubergine and Chickpea Curry from Small Wallet, Big Appetite
Savory Tomato & Poblano Pie from An Appealing Plan
Venison Mole Rojo from Curious Cuisiniere
Za'atar Chicken with Fattoush from Food Lust People Love
Crispy Oven Fried Buffalo Chicken Tenders from In The Kitchen With KP
Tofu Hariyali Kebabs-(Tofu Kebabs in Cilantro Sauce) from Soni's Food
Skinny Buffalo Chicken Strips from Webicurean
BBQ Chicken Pizza with Poblano Peppers and Pepitas from The Wimpy Vegetarian
Spicy Thai Beef Salad from Magnolia Days
Buffalo Chicken Sloppy Joes from Cupcakes & Kale Chips
Spicy Lemon Paprika Chicken Thighs from Family Foodie

Searing Sauces & Seasonings
Homemade Buffalo Sauce from Growing Up Gabel
Homemade Creole & Cajun Seasonings from The Foodie Army Wife
Spicy Tomato Sauce from Basic N Delicious
Whole grain Mustard recipe - Moutarde à l'ancienne from Masala Herb
Homemade Sriracha Sauce from kimchi MOM

Zesty Sweets & Sips
Cinnamon Streusel Scones from Killer Bunnies, Inc
Chocolate Chili Ice Cream (No Machine) from Gotta Get Baked
Habanero Cooler from My Other City By The Bay
Cinnamon Monkey Bread from That Skinny Chick Can Bake
Cinnamon Peanut Butter Skillet Blondies with Ice Cream from Vintage Kitchen Notes
Goldilocks and the 3 Asian-Fusion Bars from NinjaBaking.com

Greek Frittata for #SundaySupper

As I get more into meal planning, and sharing those meals, I was invited by Isabel to join the Sunday Supper movement. I love the concept and their mission, and am excited to share with you all my latest kitchen creation!

This week's Sunday Supper is all about breakfast for dinner. Or as I like to call it, brinner. I always loved when my mom would make us a full breakfast at night, and I have some great memories of those dinners, as a kid.

Any time Jason and I go out for breakfast, if I can order a Greek omelet, or egg dish with feta, I always do so. But when I attempt to create an omelet at Casa de Crews, they just never look {or taste!} as good as when someone else makes them. I do, however make a killer frittata and since I love Greek cuisine, why I never thought to make a Greek inspired frittata until this week, is bey-ond me. 

I think the savory flavors are great for "brinner" and would pair well with a Greek salad, or maybe roasted lemon potatoes, for a side.

Greek Frittata

{serves six}

Ingredients:

8  eggs, beaten

2 tablespoons heavy whipping cream

2 tablespoons kalamata olives, sliced

1/2 cup crumbled feta cheese

1 teaspoon garlic powder

1/2 teaspoon black pepper

Dash salt

2 tablespoons unsalted butter

1 whole tomato, diced

1 1/2 cup fresh spinach, chopped

To make:

Preheat oven to broil setting

In a bowl, whisk together eggs, heavy cream, feta, olives, garlic powder, pepper, and salt. Heat a non-stick, oven safe pan over medium-high heat. Add butter to pan and melt. Add tomato and spinach and cook down for approx 2 to 3 minutes. Pour egg mixture into pan and stir with {rubber} spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top, but still a little runny on top.

Place pan into oven and broil for 4 to 5 minutes, until lightly browned and fluffy.

Feel free to top your slice with additional feta and olives!

Below you’ll see what the other Supper Sunday participants are serving up!

• Tres Leches Pancakes from La Cocina de Leslie
• French Toast Casserole with Sautéed Apples from  The Foodie Army Wife
• Gluten Free Breakfast Pizza from Blueberries And Blessings
• Basic Vegan Waffles from Killer Bunnies, Inc
• Kale, Bacon, Brown Rice Crustless Quiche from Shockingly Delicious
• Bacon Egg and Potato Breakfast Tacos from Cookin' Mimi
• Steak and Egg Tostadas from The Girl In The Little Red Kitchen
• Breakfast Bowls from Jane's Adventures in Dinner
• Bacon and Egg Waffles from The Urban Mrs
• Homemade Lox from Growing Up Gabel
• Seattle Sandwiches (Lox, Shmear, & A Fried Egg) from Juanita's Cocina
• Bacon & Brie Potato Bread Strata with Roasted Pears from Eat, Move, Shine
• Saucy Ham and Cheese Breakfast Sliders from Daily Dish Recipes
• Elderberry Flower Pancakes from Hezzi-D's Books and Cooks
• Prosciutto, Gorgonzola and Rosemary Strata from That Skinny Chick Can Bake
• Italian Turkey Meatballs (With a Secret) from What Smells So Good?
• Bacon, Spinach and Tomato Breakfast Pizza from Runner's Tales
• Red Pepper and Egg Galette from Healthy. Delicious.
• Waffles - One Plate, Two Ways: Sweet & Savory from Foxes Love Lemons
• Steak & Egg Bagel Sandwich from girlichef
• Florentine Benedict from Supper for a Steal
• Oatmeal Ice Cream from Treats & Trinkets
• Banana Waffles with Peanut Butter Syrup from A Kitchen Hoor's Adventures
• Baked Berry French Toast from Table For Seven

Okay, seriously, are you getting as hungry as I am?! And we’re not done yet!

• Open Faced BTC Sandwich from Peanut Butter and Peppers
• Crustless Spinach Quiche from The Hand That Rocks The Ladle
• Bacon 'n Eggs Bread Pudding from gotta get baked
• Denver Breakfast Ring from Curious Cuisiniere
• Copycat Japanese McDonald's from Ninja Baking
• Crumpets with Whipped Honey Orange Butter from Kudos Kitchen By Renee
• One Pan Full English Fry-up from Food Lust People Love
• Leek, Mushroom and Gruyère Quiche from Hip Foodie Mom
• Joe's Special, the Original San Francisco Treat from Webicurean
• Bacon and Egg Breakfast Tarts from Vintage Kitchen Notes 
• Dark Chocolate, Orange & Pistachio Greek Yogurt Cups from Cupcakes & Kale Chips
• Gluten Free Tomato Basil Crepes form No One Likes Crumbley Cookies
• Sour Cherry Crisp from Pies and Plots
• Cream Dried Beef and Waffles from Cindy's Recipes and Writings
• Sausage breakfast casserole from My cute bride
• Almond Rice Crepes Stuffed With Sweet Potatoes & Peas from Sue’s Nutrition Buzz
• Zucchini Pancakes with Sautéed Tomatoes and Feta from Ruffles & Truffles
• Apple, Bacon, and Dubliner Cheese Stuffed French Toast from Neighborfood
• Dulce de Leche Stuffed French Toast from Basic N Delicious

 Normally it would be very socially unacceptable to have wine with your breakfast, but seeing as this is closer to sunset than sunrise, we say go for it!!!

• Hangtown Fry and Wine Pairings with Breakfast for Dinner from ENOFYLZ Wine Blog