Tag Archives: broccoli

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.

 

 

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!)

Broccoli Parmesan Fritters

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Last night my mom and I discovered a new recipe through Pinterest, a great way to discover new things…especially food! There are tons of gluten free recipes, including broccoli-parmesan fritters, my new favorite food. These things were amazing! I have never tasted anything like them and they were simply out-of-this-world delicious! These fritters, by Smitten Kitchen, are so easy and simple to make. Quick and rewarding, I wish I could make these every day. I already love broccoli, and my family has made a recipe in the past involving broccoli and cheese (which I really should post because it is delicious!), so I had high expectations for this recipe.

I cut the broccoli as dictated and let my mom steam it. Meanwhile, I mixed the other ingredients while the greens cooked. My favorite part, honestly? Mashing everything together before frying. Now, for this, we were not entirely sure how much oil to use. Some people have a layer of oil covering the pan, but if have not already noticed, I like to keep things healthier if and whenever possible. So we just had a little oil, which mostly gathered at the edges of the pan we were using, but also left a thin film in the center.

So finally, we compressed and patted our…dough? Mixture? Whatever you want to call it, into little patties. We got 7 good-sized fritters out of this recipe, each being about 3-4 inches or so in diameter, and about 1/2-1 inch thick. Once all the fritters were finished, and a beautiful golden-brown, I could hardly wait to try them. But first we lined the fritters up on a paper towel-lined plate and let them cool for just a minute. Finally I just couldn’t stand it. Abandoning any sort of utensils, I picked one up and took a tentative bite. I think I went to Heaven. It almost melted in my mouth (not actually). I didn’t want that first bite to end. I wanted to keep chewing. In short, the broccoli parmesan fritters were delicious, to say the least.

It was just my mom and I eating them, too, so we each got three (saving one for the next day) and then had some smoked salmon on the side. I was so full by the end of dinner. My mom ate her salmon with sour cream, and I had some cottage cheese on the side instead. We both agreed that this would definitely become a more common meal (which means I will hopefully have some pictures up soon), so I am simply dying to devour these once more!

Get the recipe for these delicious broccoli parmesan fritters now at Smitten Kitchen!

ALSO: Why just broccoli and parmesan? There are so many fritter options! I really want to experiment some with these delicious treats…potatoes, cauliflower, squash, zucchini…who knows what else!