Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts

Tuesday, May 28, 2013

Cooking for 1: Scrumptious Strata

It can be tricky to cook for one when many recipe are for a family of 4-6.  Here is a great recipe for a hearty, fast meal that is just as good for dinner as it is for breakfast. The veggies are flexible - use whatever are your favorites and is in season. Broccoli, spinach, asparagus, peppers and eggplant are all delicious choices. 

Scrumptious Strata
Serves 1

·         2 whole eggs
·         ¼ cup 2% milk
·         1 slice whole wheat bread, torn into small pieces
·         ¼ cup swiss cheese, shredded
·         ¼ cup diced onions (frozen is easiest)
·         ¼ cup diced yellow squash
·         1 pinch each of garlic, oregano and crushed red pepper
·         Salt + pepper, to taste

1.      Spray an oven-safe glass dish with non-stick cooking spray and preheat oven or toaster oven to 350 degrees.
2.      In a small mixing bowl, beat eggs and milk. Add veggies, cheese and bread and toss to coat.
3.      Pour into prepared dish and bake for about 25 minutes, or until top is browned and knife inserted into the center comes out clean.

Note: This recipe is flexible - feel free to change the vegetables to what you have on hand. It is also easily doubled (or quadrupled) to serve more people.

Friday, August 31, 2012

Super Sandwiches: Avocado egg salad

Are you heading back to school? Or in need of something new in your lunch bag? Try this tex-mex twist on egg salad. The avocado lends interesting flavor and heart-healthy fats.
Avocado Egg Salad
Avocado egg salad
Serves four
  • 4 large hard-boiled eggs, chopped
  • 1 medium hass avocado
  • 2 tbsp fat free plain yogurt (or sour cream)
  • Juice from 1/2 lemon
  • Salt and pepper, to taste
  • Dash of hot sauce 
  • Cumin (optional)
  1. Cook eggs; directions for hard boiling eggs can be found here.
  2. Chop eggs or smash with a potato masher. If you have kiddos, they would love to help with this step.
  3. Cut avocado around pit and scoop out fruit with a spoon. Add to chopped eggs and stir together.
  4. Add everything else and stir well. 
  5. Serve on bread, with crackers, as a dip for veggies or on top of a bed of lettuce.
Gather your ingredients
Chop (or smash) eggs and add avocado
Add yogurt and seasonings

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Thursday, July 26, 2012

Breakfast of Champions: Baked peanut butter and berry french toast

Breakfast of Champions: Baked peanut butter and berry french toast

French toast is a great way to turn stale bread into something extraordinary; and making baked french toast gets the work done the night before and you away from the stove. Baked french toast is a great brunch idea and is also a healthy and filling breakfast to have throughout the week.

For this recipe I started with a foundation of whole grain bread and bumped up the eggs from traditional recipes. More eggs means more protein and will keep you going until lunch. Try to find eggs from your farmers market so that you're getting eggs from happy hens and that are more nutritionally dense.

For this recipe, I cubed the bread; I like having it this way so that it makes it easier to select the portion you need. If this is a part of a brunch menu, you probably want smaller pieces. But if this is the main dish for breakfast, you're going to want a bigger piece.

Allergic to peanuts? Try almond butter instead. Allergic to almond too? Poor thing: try soy nut butter.

Baked peanut butter and berry french toast
Serves four; easily doubled - use 13x9 pan
  • 4 slices of your favorite whole grain bread
  • 4 eggs
  • 3/4 cup low-fat milk or plant based milk (soy, coconut)
  • 1/4 cup non-hydrogenated peanut butter
  • 1 cup fresh or frozen berries (thawed)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract 
  1. Preheat oven to 350 degrees and spray square pan with non-stick cooking spray
  2. Cube bread and place into prepared pan
  3. Using a whisk, mix together eggs, peanut butter, milk, vanilla and cinnamon in a medium sized bowl. It doesn't have to be smooth, I like having small chunks of peanut butter.
  4. Pour egg mixture over bread cubes. Top with berries (stopping here you can pop this in the fridge instead and bake in the morning)
  5. Pop into the oven and bake until egg custard is set; about 40 minutes. When is it done? The french toast will pull away from the pan a bit, the top will be browned and the whole thing will puff up a bit. Also, a knife stuck into the center will be pretty clean
Get your ingredients together!

Cubed whole grain bread

Peanut butter batter to soak the bread cubes
Berries on top!

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I like the pan below because it comes with a cover; this makes it easier to take this dish for an office party or brunch as your friends house! And if you don't have a whisk, it is a great kitchen tool!

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Wednesday, June 20, 2012

From my kitchen: Red Pepper Frittata

Red pepper frittata topped with pico de gallo and fresh blueberries
From my kitchen: Red Pepper Frittata

If you've never had a frittata, you're in for a treat! What is it, you ask? It is pretty close to an open-faced omelet, but the vegetables and cheeses are cooked with the eggs rather than as a filling. Another benefit of a frittata is that one frittata feeds many folks, whereas an omelet is generally make for one person at a time.The general idea is to cook some veggies in the skillet, add the beaten eggs and cook slowly until the eggs are almost set. At this point you can either use a plate to help flip the frittata, or you can finish in the oven or broiler. Your choice! For the one I made today, I used the oven to set the eggs.

Red Pepper Frittata

  • 1 cup diced red pepper
  • 1 cup diced red onion
  • 4 eggs, beaten
  • 1 teaspoon minced garlic
  • salt and pepper, to taste
  • 1/4 cup queso duro (I would have preferred goat cheese, but I didn't have any)

  1.  Heat your skillet over medium heat and spray well with nonstick cooking spray.
  2. Preheat oven to 450 (or if you're baking something else, use that temperature, this is flexible)
  3. Add the diced veggies, garlic, salt and pepper and cook for 4-5 minutes or until softened and edges begin to brown. 
  4. Crack eggs into a small bowl and beat well with a fork or whisk
  5. Pour eggs into cooked veggies and nudge vegetables around until they're evenly distributed throughout the eggs
  6. Top with cheese and leave on stove until eggs are almost set
  7. Pop pan into oven and bake for about 5-10 minutes or until done. When is it done? When the top has browned a bit, the eggs have puffed up and pulled away from the sides and if you stick a knife into the eggs, it doesn't look wet when you pull it out.
Saute your veggies!

Add garlic, salt and pepper

Break eggs into bowl and whisk!
Add eggs to your cooked veggies

Sprinkle on your cheese

Ready for the oven!

All done!

Serves four folks; try it with some fresh fruit!

I topped mine with pico de gallo; yummy!
Surprisingly, frittata actually reheats decently well. You could make this on the weekend for yourself and enjoy for breakfast throughout the week. Veggies for breakfast? Well done!

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