Favorite Recipes of Maverick Swaniel Harrienger

Serves 8.

  • 12 large eggs
  • Kosher salt and black pepper
  • 0.25 cup grated Parmesan or Pecorino Romano cheese
  • 0.5 cup grated Cheddar or Monterey Jack cheese
  • Dashes of hot sauce (optional)
  • 2 tablespoons butter
  • 1 medium onion, halved and thinly sliced
  • 1 russet potato, baked and cut into cubes
  • 2 cups torn kale leaves or whole spinach leaves
  • 2 large jarred roasted red peppers, thinly sliced
  • 0.25 cup green or Kalamata olives, chopped
  • Fresh fruit
  1. Preheat the oven to 375 degrees F.
  2. In a large bowl, whisk the eggs with salt and pepper.
  3. Add the grated cheeses and stir them to mix them with the eggs.  Set it aside.
  4. In a large ovenproof nonstick skillet, melt the butter over medium-high heat.  Add the onion and cook for several minutes.
  5. Add the potato, sprinkle with salt and pepper, and stir.  Cook with the onion for 2 minutes.
  6. Add the kale or spinach and stir.  Cook for a minute.
  7. Finally, add the roasted red peppers, and olives, stir them in, and arrange all of the vegetables evenly in the pan.
  8. Slowly pour the egg mixture over the vegetables.
  9. Keep the frittata on the burner for 30-45 seconds to set the edges, then put the skillet in the oven.
  10. Bake the frittata for 10-12 minutes.
  11. Slice it into wedges with a long, serrated knife…
  12. …And serve it with cool and fresh fruit.

Serves 1-2.


  • 1 tablespoon butter
  • 2 large eggs
  • kosher salt and black pepper to taste
  • vegetable oil (frying)
  • 2 corn tortillas
  • 0.5 cup canned enchilada sauce or Homemade Enchilada Sauce (next post)
  • 0.25 cup crumbled Cotija cheese
  • 2 tablespoons salsa or pico de gallo
  • Cilantro leaves (garnish)


  1. Melt the butter in a nonstick skillet over medium heat.  Crack in the eggs, then turn the heat to low.  Sprinkle with salt + pepper + cook for 3-4 minutes.  Keep warm.
  2. In a separate small skillet, heat a quarter of an inch of oil over medium heat and fry the tortillas for 45 seconds, flipping halfway through frying.  Transfer the tortillas to paper towels to drain.
  3. To serve:  Spoon half of the enchilada sauce onto a plate.
  4. Overlap the tortillas on top of the sauce, then spoon the rest of the sauce over the top.
  5. Add the eggs…
  6. Sprinkle on the Cotija cheese…
  7. And add salsa or pico de gallo.
  8. Finish with a sprinkle of cilantro leaves.

Makes 9-10 pancakes.


  • 7 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 0.5 teaspoon kosher salt
  • 1 cup Greek yogurt
  • 2 large eggs
  • 0.5 teaspoon pure vanilla extract
  • butter (frying and serving)
  • warm maple/pancake syrup (serving)


  1. In a medium bowl, whisk together the flour, the sugar, the baking soda, and the salt.
  2. Place the yogurt in a large bowl + sprinkle in the dry ingredients.  Stir until just combined.
  3. In another medium bowl, whisk together the eggs and the pure vanilla extract.  Then pour them into the bowl with the yogurt mix.
  4. Fold until the batter is just barely combined.
  5. Heat a griddle or skillet over medium-low heat and smear a bit of butter over the surface.  Drop the batter onto the griddle in 0.25-cup portions and cook 2 minutes.
  6. Flip the pancakes over and cook for 1 more minute or so.
  7. Serve with softened butter and warm syrup.

et cetera