Tag Archives: breakfast

Yogurt Broccoli Omelet

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Omelet

 

 

 

 

 

 

 

 

 

 

Today I was out of milk, so I thought why not try something new? So I got out the tub of plain Greek yogurt and added a couple of tablespoons. The results were DELICIOUS!

I used 1 whole egg, 1 egg white, 3 tablespoons plain nonfat Greek yogurt, 2 tablespoons turkey sausage crumbles, and about 1/3 cup broccoli (cut into small pieces).

The first step I took was steaming the broccoli. While the broccoli was steaming, I mixed the eggs, yogurt and sausage together. Then I poured the mixture onto a greased, preheated pan (medium-medium high), and when I was read to flip there omelet over, I added the broccoli.

I definitely want to make a yogurt omelet again, and next time I’d like to try using different veggies and maybe add some Parmesan.

 

 

Oatmeal Pancakes Revisited

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I have a former post, Simply Oatmeal Pancakes, that literally only uses oats, water, and an egg. That was me mixing up my breakfast. Now, however, I have taken things a step (or a few steps) further. The other day I was randomly craving pancakes. I just made a delicious mac and cheese dish, so I didn’t want the unhealthy (albeit yummy) bready pancakes. So I wondered if I could come up with a healthier option, with fewer calories. I then wondered if I could make oatmeal pancakes, something I had thought about before but never really tried. I went online to try to find a good recipe or at least some inspiration, and was thoroughly disappointed. All the recipes I found used honey or sugar or other sweeteners, or they used flour. I wanted a clean, flourless option. So what do I do when there is no recipe available? Make my own!

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Oats. Obviously, check. An egg, milk, and oil. Normal pancake ingredients, check. Cottage cheese. An interesting addition for added protein and calcium, check. Blender. The wonderful magic bullet, check. (For anyone worried about adding the cottage cheese, have no fear; I was skeptical too, at first, but wanted to try it. As you’ll find, I was not disappointed. The cottage cheese has no overwhelming effect whatsoever, likely due to the fact that it is not the “cheesiest” cheeses.)

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I mixed/blended everything up, set up my frying pan, and crossed my fingers (mentally, at least) as I scooped a little batter onto the pan. A couple of minutes later I was biting into my first-ever, real, oatmeal pancake. Yum. Delicious. Success! The light and very satisfying and filling pancakes were amazing. Next time I might cut back on the oil just a tiny bit (it didn’t taste bad, but the fact that I could single out the taste made it a bit distracting). These pancakes were everything I had hoped for. Now, if you want a lighter pancake option but still want a classic, “breadier” taste, add a quarter cup or so of gluten-free flour (adjust milk/water accordingly; you should be fine with just one egg). Me? I’m fine with these guys the way they are!

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Oatmeal Pancakes

(makes 11-12 3-4 inch pancakes)

Ingredients:

  • 1 cup rolled oats
  • 1 egg
  • 1/2 c milk (or water, if you prefer)
  • 1/4 c cottage cheese
  • 1/2 tsp baking powder
  • 1/2 tbsp olive oil

Instructions:

  • Prep a pan with non-stick spray (I use Pam) and set aside.
  • Mix wet ingredients (including egg) separate from dry, then blend everything together (literally blend…I used a magic bullet blender)
  • Blend for a bit, then stir everything up to make sure all the mixture is being blended well.
  • Next, turn stove top on medium heat (no higher, as the oatmeal pancakes cook FAST)
  • Use a large spoon (or whatever) to scoop the batter out. (My pancakes were each 3-4 inches)
  • Cook until the edges are done, then flip. These cooked so much faster than I expected, so do not leave your station!
  • Serve immediately and enjoy!
This recipe is a total of 580 total calories, so you can easily eat half the batch, along with some fruit or something, for only about 300 calories. I put the rest of my pancakes in the fridge for tomorrow’s breakfast, but they would make great little snacks as well, I think.

Mini Casseroles

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If you like to cook, then a muffin tin is a necessity in your kitchen, I think. You can make virtually anything! I have made pancakes, omelets, cheese muffins, corn muffins, popovers, pancake popovers, and now mini casseroles. Mini meals, I have discovered, are simply wonderful! They are great for portion tracking, experimenting with recipes, and having pre-made service for family and guests.

Note that the measurements (excepting the rice) may not be totally accurate because this was not an official recipe. It was just something I whipped together and then decided to blog about. But it was SO delicious! I just looked in the fridge, got out leftovers, and got cooking.

Another note: Leftovers are GREAT! Use them! Besides the eggs and milk, obviously, everything I used in this recipe is leftover. (I actually recommend leftover rice/broccoli)

Lastly, this recipe made 4 1/2 – 5 mini casseroles, due to my uneven distribution of egg. In the future, I think I will add a third egg and more filling. Play around with the recipe!

Ingredients

  • 1/4-1/3 cup rice, cooked
  • 1/4-1/2 cup broccoli, chopped into small pieces
  • chicken, shredded/cut up
  • 2 eggs
  • milk, for eggs
  • shredded cheese (I used sharp cheddar)

Instructions

  • Preheat oven to 375 degrees and prep a muffin tin with Pam or non-stick spray
  • Mix rice, broccoli, and chicken together in a small bowl
  • Whisk eggs and milk together in a separate bowl
  • Add equal amounts of filling to 5 muffin cups (or more, depending on how much ingredients you use)
  • Next, pour equal amounts of egg mixture into each muffin cup
  • Bake for 10-13 minutes
  • Serve immediately and enjoy!

(Leftover mini casseroles are great, too!)

Spinach and Mushroom Omelette

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I love eggs and omelets. They are healthy and you can cook so much with them. Here is just another omelette recipe I whipped up the other morning. Feel free to experiment yourself. Use completely different ingredients. Add to these. Just make what you think would be delicious.

Ingredients:

  • Cooked spinach
  • Cooked mushrooms, chopped/sliced
  • 1 egg
  • Splash of milk (optional, or use dairy free)

Instructions:

  • Grease small-medium pan and set heat to medium-low
  • Crack and whisk egg (with milk) until evenly mixed
  • Turn heat up to medium, medium-high
  • Once the bottom is beginning to solidify, evenly add spinach and mushrooms all around
  • Finish cooking omelette, then carefully fold one side over before carefully transferring it to a plate.

 

Simply Oatmeal Pancakes

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I have really gotten into oatmeal. It is my new favorite food and staple in the kitchen. It is my new everyday breakfast (along with some fruit). I’ve wondered what it would be like to add an egg–how it would affect the taste and texture. Then I thought that I  could try to make oatmeal pancakes. I wanted a simple recipe. Still healthy like the plain old oatmeal, but in pancake form. So I just kept it simple: oatmeal, with the only additional ingredient being an egg.

These are delicious. Amazing. My mom tried them and loved them, too. I cooked a series of mini pancakes, only about 1-2 tablespoons of batter each, so that it was easier to work with and I just love miniature things! Also, in the picture below, the back pancake has not been hyper-exposed. I tried adding a bit a cottage cheese to one, to see what it would taste like. While the flavor was okay, I preferred the plain ones, and kept cheese out of the recipe description.

This recipe makes 12-14 mini pancakes (about 1-2 inches), and would probably make 3-5 regular/larger-sized pancakes.

Oatmeal Pancakes

Ingredients:

  • 1/4 cup oats
  • 1/4 cup 2 tbsp water
  • 1 egg

Instructions:

  • Cook oatmeal (oats + water) for about 1 minute (I did a minute 10 seconds).
  • Immediately after, add egg and mix until completely combined.
  • Grease a frying pan and place on medium heat.
  • Once pan is hot, add a little of the mix for each pancake.
  • These take very little time to cook, and the first one will take no more than about 30 seconds for the first side. The pancakes should be lightly browned. After the first batch, these oatmeal pancakes literally need to be flipped after about 15 seconds or so.
  • Enjoy!

Fabulous First Frittata Attempt

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Today I was planning on making more mini quiche/omelets, but with different ingredients. However, I made a spur-of-the-moment decision to bag that and try to make a frittata instead. I have seen all sorts of frittatas online and have been dying to try one. I really love the ones that use broccoli and/or spinach, but unfortunately, I had neither. One wonderful ingredient I did have, however, was potatoes (note: I really want to try to make a Spanish tortilla sometime). Potatoes, mushrooms, and turkey bacon. I usually only use chicken or turkey as my meats, because they are healthier and, in my opinion, better–tastier. I don’t even really like meats like bacon, but I will occasionally make an exception, like here. Notice that I used turkey bacon, so even though it is not great, it is better than regular bacon.

This was not a perfect, traditional frittata. In other words, I do not own a cast iron skillet (I should…) so I left out the bake-in-the-oven step. Nonetheless, this recipe turned out fabulous! It was so delicious and I can’t wait to make more and experiment with different ingredients. The texture was perfect: not mushy or slimy or anything like that. Everything was cooked to perfection!

For a vegetarian frittata, omit the bacon and use more of the other ingredients, or add your own.

Lastly, because I only used 3 eggs, this frittata was a little thinner than most…almost like a pizza frittata (Hmmm…)! But you can always add more eggs and ingredients, although I can’t say how the cooking time/method would change. Enjoy!

Ingredients

  • 3 eggs
  • 1 tbsp milk, approx (I don’t even measure)
  • 2 bacon strips
  • Cheese
  • Potatoes (I used a quarter of a large potato)
  • Portabella Mushrooms, cut up (1-3 handfuls)

Instructions

  • Preheat a medium frying pan with a little olive oil over medium high heat.
  • Slice potatoes (about 1/8-1/4 inch) and cook in pan until golden-brown (careful when flipping–oil is very hot).
  • While the potatoes are cooking, whisk eggs, milk, and a handful of cheese together well until smooth (I used a fork to mix) and cut/tear bacon into small pieces.
  • Once potatoes are done, remove them from the pan onto a paper towel (or two) to absorb any excess oil.
  • Then pour most (not all) of the remaining oil in the pan into the sink and cook mushrooms over a lowered temperature (they will still cook very fast; do NOT leave them). Once the mushrooms are done, remove them to a plate or paper towel.
  • Move pan to a new, cool burner and wait a minute for the pan to cool some.
  • Spread all of the bacon bits, mushrooms, and potatoes in an even, single layer on the bottom of the pan, and then pour the egg mixture on top. Sprinkle a little more cheese around on top.
  • Turn the heat to medium low and cook for about 10 minutes. After a while, when the egg begins to set on the edges, use a spatula to separate the frittata from the edge of the pan and tilt it so that the uncooked egg goes to the bottom.
  • The frittata will be finished when the egg is almost entirely set, and there is just a tiny bit of uncooked egg. But even that should not really move around if you tilt the pan. At this point, the frittata should easily come off/out of the pan. Gently and carefully slide your spatula underneath and slide the frittata off of the pan and onto a plate.
  • I like to cut mine into quarters (using the spatula). Serve immediately.

Omelets at the Beach

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There is nothing better than a delicious breakfast that is also healthy AND filling. I often hear people say eat an egg to fill you up. I believe this is true, but for me, one egg on its own is not always enough. Adding some fillings and making that egg into an omelette is a different story. I have had one other omelette post, and this one is very different and uses a wider variety of foods. I tried to make a more sophisticated omelette, if you will. Some of the ingredients I used are not some of my favorite foods, but in an omelette, mixed with lots of other things, everything is absolutely delicious.

This was a perfect recipe for the beach, because it was quick, easy, and everyone LOVED it. I made this amazing meal almost every morning I was at the beach, in part because it was truly so filling and kept me going all day, so I didn’t have to walk back up to the house for a big lunch. I was fine with bringing down a little snack to munch on in the late afternoon (like almonds, fruit, one of my snack/trail mixes). Unfortunately, I have no beachor omelette photos right now, because I seem to have…ahem…misplaced my camera amongst my many bags and beach things. So, I will try to make another omelette as soon as I have more eggs, because, of course, I am also out of eggs. No camera. No eggs. Sigh.

Anyway…the only tricky step with this recipe is the timing. The fillings all are different and take different times to cook. Spinach, for instance, takes almost no time at all to cook, so you add it to the pan last. Onions and mushrooms take about the same time to cook and the longest, so I add them first.

I do not give a whole lot of specific amounts for the fillings, because they really depend on the personal preference of the cook. I use equal amounts of everything, approximately. I also love a lot of fillings with this particular omelette, so I use a lot of ingredients. One thing to keep in mind: spinach makes less than you think once it is cooked. Also, you can use any type of onion, I just really love the taste of red onions specifically.

Ingredients:

  • 1 red onion
  • 2-3 mini portabella mushrooms
  • 1/2-1 cup spinach
  • 2-3 eggs
  • Splash of milk
  • Pinch of salt
  • 1 tomato
  • 1 avocado

Instructions:

  • Dice the mushrooms and cut up the onion. The onion should come apart in thin rings, which you can then cut up.
  • Lightly grease a frying pan with olive oil and add the mushrooms and onions to the pan over medium low-medium heat.
  • Cook onions and mushrooms until they begin to sizzle are near being done, then add the spinach and cook everything until fully cooked (can also add tomatoes with spinach to cook slightly if desired).
  • Pour fillings into a bowl and cover to keep warm.
  • Next, whisk eggs together with a splash of milk and a pinch of salt and cook omelette style (for a healthier option, I sometimes use just one egg yolk and two or three egg whites).
  • Add fillings from bowl as well as the avocado and tomatoes (if you did not add them to the cooked veggies already) to the egg and serve immediately.

NOTE: You will not use all of the tomato, avocado, or onion unless you make more omelets/eggs. Just stick them in a ziplock bag and save for later.

Mini Quiche – Crustless or with a Crepe Crust

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Mini quiche. Omelette muffins. Egg muffins. Quiche muffins. Whatever you want to call them…

I have wanted to make a quiche for a while, but I haven’t really known where to start or what kind of crust to use. So I decided to combine a quiche with another recipe I’ve been wanting to make, because, I realized, they are actually sort of the same thing. Quiche and omelette muffins. But isn’t an egg or omelette muffin just like a mini, crustless quiche? Of course.

So this morning, as  was getting all excited to make these, I realized I only had two eggs left. Oh well. I was very pleased when I discovered that 2 eggs actually makes exactly 3 mini quiches. I didn’t have any special toppings today: no peppers, mushrooms, onions, nothing. All I had to work with was cheese and some turkey bacon that need to be used up. I like to avoid unhealthy meats as much as possibly, including bacon, but I made the exception since this was turkey bacon and I had nothing else. These are so easy and quick to prepare, and also quick to cook. Mine only took 10 minutes, and so the whole time I spent preparing/making these was about 15, maybe 20 minutes total. These are great because you can use so many fillings, just like a normal quiche or omelette. What will you use?

Oh my goodness these crustless quiches were AMAZING. So delicious! I will definitely be making these again, hopefully soon, and hopefully with some new and different fillings. The egg set wonderfully and was not runny at all. The bacon was perfect and not tough, and the cheese…wow. The cheese was melty and complemented each quiche beautifully, deliciously, amazingly. These crustless mini quiches were just all-around perfect. I highly recommend making some.

Mini Crustless Quiche

Ingredients:

  • 2 eggs
  • 2 tbsp milk, approx
  • 1/3 cup cheese
  • 2 pieces turkey bacon, precooked
  • Any additional omelette/quiche toppings or seasonings desired (other meat, veggies, spices, etc)

Instructions:

  • Preheat oven to 350 degrees and grease 3 muffin cups
  • Whisk eggs and milk together well until smooth (I used a fork for this).
  • Cut/tear bacon into small pieces and divide bacon into two piles. Add 1/3 of the bacon from ONE pile to each cup.
  • Evenly add the egg mixture to each cup ( did a little at a time and got them perfectly matched). Just use your best judgement, and if one cup has a little more or less, do not worry.
  • Add about half the cheese your going to use into each cup and use a fork to slightly stir it into the quiche mixture. Add the other half of the cheese on top of each cup.
  • Bake “muffins” for 10-15 minutes or until egg has set.

Mini Crepe Quiche

For a crepe quiche, use the same recipe above, but use a crepe crust. All you need to do is make the crepes first (3 for the recipe above) and line each muffin cup with one crepe. You can use cornstarch or rice flour crepes, or the crepe recipe of your choosing. Then add the egg and other ingredients according to the crustless quiche recipe. You may want to check on these mini quiches a little more, to make sure the crepe is not overdone, but you should be fine. The crepe will be like a crust-a little crunchy but not too hard.

This crepe quiche recipe is inspired by a post over at Lexie’s Kitchen.

Delicious, Nutritious Breakfast

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Breakfast is great, and a great time to try delicious recipes, but sometimes I like to keep it simple and yummy while not having to cook too much. I have recently enjoyed throwing a bunch of little things together for an awesome and healthy breakfast. In simplest terms: toast, eggs, fruit.

Before I get into specifics, I also need to share my latest discovery…and obsession. Almond Butter. Where do I begin? I love almond butter so much more than peanut butter. It is healthier and much more delicious, in my opinion. It is just as creamy, with only a slightly different texture that I enjoy better. It stores well and lasts long…all the same perks as peanut butter, but tastier. I now prefer an almond butter sandwich for lunch, as opposed to peanut butter. I have also recently loved making some almond butter toast – a piece of gluten free bread slathered with almond butter and lightly toasted. So. Amazing. It is creamy and melty and heaven in my mouth! Note the tiny bubbles–those are from being toasted. This has also really made me want to try making homemade almond butter (I always have almonds on hand, because I love those, too!)…something to think about.

Next, I make an egg. I either scramble it or make a quick egg, ready in the microwave in just about a minute. You can add extras, but like I said, I’m keeping things simple.

Lastly I pull out the berry containers. In my fridge, there is always some sort of combination of blackberries (my faves), rasberries, and blueberries. Along with my toast and egg, I will pour 1-2 handfuls of berries onto my plate. These are usually mostly blackberries, with a few of the others as well.

  • Almond butter toast
  • 1 quick or scrambled egg
  • A couple handfuls of berries (I love blueberries and blackberries)

I literally had this for breakfast three days in a row (before I made french toast and a fourth time today) – all of the food is incredible and makes a wonderfully delicious combination! This meal is high in protein and blah blah blah…I couldn’t tell you the specific nutritional information. But this is a great balanced and healthy breakfast to start your day off with!

A Dinner Modification: Last night I wasn’t very hungry or in the mood for anything heavy. I was looking for a light meal. Then I thought: my newest breakfast treats. I made the almond butter toast, an egg, and swapped the berries with some dinner greens and cottage cheese. Mm-mm-mm!

French Toast, sweet or savory

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I don’t like sweets. So how can I enjoy french toast? Don’t make it sweet! When I was younger, my family made french toast ALL the time. For me and my younger brother, who don’t like sweets, however, we just had our french toast savory, with no sweetness added. It was just…eggy bread, I guess. But it is delicious nonetheless. The two huge breakfast treats in my household were pancakes and french toast. It has been quite some time since the last time I had this wonderful breakfast food, so I decided to make some this morning. French toast is great with fruit and is an awesome meal to keep you going through the day.

This recipe makes two pieces of french toast. In other words, one egg is equivalent to about two pieces of bread. I had 1 piece of french toast, and then was craving just a little more, so I made a half piece and scrambled the remaining egg. I had my french toast with some fresh blackberries. SO. Good. French toast is one of those breakfast foods that is so delicious but quick and easy as well. My entire breakfast took a total of about 10 minutes to make, if that, and that is including preparation and cooking time for both pieces of french toast. I am 100% satisfied.

When you grease your pan, you do NOT need a ton of butter. I probably only use about half a tablespoon, if that. Only use more if you love the flavor, but I honestly think french toast is already so delicious! Knowing when to flip the french toast is not tricky at all. Wait a couple minutes and then carefully lift up the edge to peek at the underside. It should be browning and make your mouth water. Check out the pictures below to see how mine turned it…it was PERFECT!

 

These beautiful pictures are due, in part, to Udis bread, I think. It soaked up the egg remarkably and cooks so well, browning perfectly. This, on top of its amazing taste, makes Udis a fabulous choice of bread. It is simply my favorite!

Please note, while I used milk in my egg mixture, I am sure that as long as you mix/whisk your egg(s) very well, this can be done without the milk or with water instead for some delicious dairy free french toast. Also, just use a dairy free substitute for the butter. Voila! Dairy free french toast.

Ingredients:

  • 1 egg
  • A splash of milk (optional)
  • 1-2 pieces gluten free bread (I use Udis)
  • Powdered Sugar
  • Syrup

Instructions:

  • Whisk an egg with a tiny splash of milk (no more than 1 tbsp) in a bowl.
  • Put one piece of bread into the egg mixture, gently pressing on the sides/edges to completely cover and soak. Turn the piece of bread over and do the same thing on the other side.
  • Leave the bread in the egg mixture to soak while you melt a little butter on a frying pan over high heat. 
  • Carefully transfer the bread onto the greased and heated frying pan to cook.
  • After about 3 minutes, turn the bread over and cook the other side for an additional 1-2 minutes. (After your first piece of french toast, feel free to re-butter the pan and cook some more. With any additional french toast, it won’t take more than 1 minute on either side.) 
  • Remove from pan and serve immediately.
  • For sweet french toast, cover both sides with some powdered sugar, top with syrup, and dig in. Otherwise, enjoy your savory french toast!