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Posts Tagged ‘Eggs’
Thursday, July 29th, 2010
Some nights I crave breakfast for dinner and on these nights an omelet makes a delicious meal. It’s healthy, filling, and can be made in a matter of minutes. I like to make omelets later in the week or on the weekend since they are a great way to use up any leftovers that may have accumulated in the fridge during the week. If you don’t have zucchini you can sauté any veggies you have on hand.
 Open-Face Omelet
(Yield: 1 serving)
1 1/2 tsp olive oil, divided
1 small (about 1/3 lb) zucchini, cleaned and thinly sliced
1 small clove garlic, minced
2 eggs, beaten
1 oz cheese, shredded or thinly sliced (I used Swiss)
Salt and pepper
Toast (optional, for serving)
Preheat the broiler. Heat 1 tsp of oil in a small pan (a 6 or 8-inch pan works well) over medium to medium-high heat. Add the zucchini and a dash of salt and pepper, and sauté about 4 minutes (stirring frequently), until it softens and starts to turn golden in spots. Turn off the heat and add the garlic, stirring for 1 minute (the heat from the zucchini and the pan will cook the garlic). Transfer the zucchini and garlic to a bowl and set aside.
To the same pan add the remaining 1/2 tsp oil and heat the pan over medium heat. Season the eggs with a dash of salt and pepper and add them to the pan. Let the eggs set on the bottom (this should take only about 10 seconds), then use a rubber spatula to push in the edges of the egg and allow the unset egg to run to the bottom of the pan. Once the eggs are set but not overcooked, transfer the zucchini/garlic mixture onto the eggs and top with the cheese. (To serve open-face, do not fold the omelet over.)
Broil the omelet for about a minute, or until the cheese is melted. Serve with toast if desired.
Tags: Eggs, Meals in Minutes, Omelet, Zucchini
Posted in Meals in Minutes, Recipes | 28 Comments »
Sunday, May 23rd, 2010
A couple weeks ago I bought a brick of Kefalotiri cheese to make Saganaki (recipe coming soon!) and I had some leftover cheese. Kefalotiri is a hard, dry Greek cheese made of sheep or goat’s milk. Inside it’s dappled with small, irregular holes, and it has a sharp aroma and a tangy, salty taste. To me, the texture and flavor of Kefalotiri is very similar to Pecorino Romano or Parmigiano-Reggiano, so either of those might work well as a substitute.
Chives grow wild in Greece, so when one of Mike’s colleagues was sweet enough to give me a large bag of chives (thank you, Thom!) I immediately thought of pairing the chives with Kefalotiri cheese. And what could be an easier, more delicious meal than an omelet?
I’m sending this recipe off to Chaya of Sweet and Savory for My Meatless Mondays. Thanks for hosting this event, Chaya!
 Greek-Inspired Omelet
(Yield: 1 serving)
2 tsp olive oil
1 to 2 large eggs
2 TB fresh minced chives, plus more for garnish if desired
1/2 to 1 oz Kefalotiri cheese, shredded
Salt and pepper
6-inch skillet
Whisk the eggs with a small pinch of salt and pepper and the chives. Add the oil to a 6-inch skillet over medium-high heat, and when the oil is hot, add the egg mixture. Rotate the pan so that the egg mixture coats the bottom. As the egg starts to set, use a spatula to gently push the uncooked egg to the edges. When the omelet is nearly set in the middle, sprinkle most of the cheese onto the omelet (reserving a little cheese to sprinkle on as garnish). Cook until the omelet is set and the cheese is starting to melt (about 30 seconds), then flip one half of the omelet over. Transfer to a plate and garnish with remaining cheese and more chives if desired.
Tags: Chives, Eggs, Kefalotiri Cheese, My Meatless Mondays, Omelet, Recipes
Posted in Recipes | 37 Comments »
Tuesday, April 27th, 2010
After a long, cold winter I look forward to seeing asparagus abound in the market…it means spring is here! When asparagus is in season I’m always looking for new recipes to use it in, so when Natasha announced that this month’s 5 Star Makeover Challenge was pasta, I knew I wanted to incorporate asparagus somehow.
 Quiche came to mind and I envisioned a golden spaghetti crust filled with a light quiche and roasted asparagus, and topped with bubbling cheese. The crust didn’t turn out as planned…the spaghetti wasn’t golden or crust-like. Instead, the pasta incorporated into the quiche filling (think spaghetti frittata). I think next time I’ll precook the spaghetti in the pan in the oven to crisp it up a bit before I add the filling to see if that helps at all. Despite this, it was still a completely delicious and satisfying spring meal.
I’m sending this recipe to Natasha of 5 Star Foodie for her 5 Star Makeover Pasta Challenge!
 Spaghetti Quiche with Roasted Asparagus
(Yield: 4 servings)
1/3 lb multi-grain spaghetti (or any kind of spaghetti)
3/4 lb (12 oz) fresh asparagus
1/2 TB olive oil
4 extra large eggs plus 2 extra large egg whites
1/2 c low-fat cottage cheese
1/4 c low-fat milk
3 oz Gruyère cheese, shredded
2 small tomatoes, sliced (I used Roma)
Salt and pepper
Butter (to grease the pan)
10-inch oven-safe frying pan
Roasted Asparagus: Preheat the oven to 425F. Wash the asparagus and pat it dry. Snap off the tough ends (save them for vegetable stock if desired) and arrange the asparagus in a single layer on a baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper, then use your hands to roll the asparagus around so it’s evenly coated with oil, salt, and pepper. Bake for 8-10 minutes, giving the pan a shake halfway through cooking. The asparagus is done when it’s golden brown in places and fork-tender. Allow the asparagus to cool slightly, then cut into bite-sized pieces (about 1-inch long).
Prepare the spaghetti to al dente according to the package directions.
In a blender or food processor, process the cottage cheese and milk until smooth. Pulse in the eggs, egg whites, and a pinch of salt and pepper until combined.
Turn the oven down to 350F. Grease the bottom and sides of a 10-inch oven-safe frying pan with butter. Spread the spaghetti on the bottom of the pan, then sprinkle the asparagus on top. Pour in the egg mixture evenly over the asparagus and spaghetti, sprinkle on the cheese, and arrange the tomato slices on top, pressing them down slightly. Bake for about 40 minutes until the quiche is set and the bottom and sides are golden brown.
Tags: 5 Star Makeover, Asparagus, Eggs, Gruyere, Pasta, Quiche, Recipes, Spaghetti
Posted in Recipes | 27 Comments »
Tuesday, February 9th, 2010
I usually spend Saturday afternoons with my 6-year-old niece. I take her to the library and then out for a coffee (hot cocoa for her ;) ) and occasionally shopping, and we both have a blast. She’s so cute, whenever I see her she tells me how many days are left until next Saturday (what she calls our “girls’ day out”). A couple weeks ago we were at the library (she was playing Miss Spider and I was thumbing through a stack of old cookbooks), when I happened upon a recipe for Welsh Rabbit (also known as Welsh Rarebit). I’ve heard of Welsh Rabbit before, but I never actually knew exactly what it was. (I always just assumed it was rabbit stew or something, and since I was not thrilled at the idea of eating bunny I never explored the recipe any further.) After reading the recipe I was surprised to find that it didn’t include rabbit (or meat of any kind, for that matter) and that it looked absolutely delicious. Welsh Rabbit is basically fondue on toast.
As part of Foodbuzz’s Tastemaker program, I recently received a coupon for a free carton of Eggland’s Best eggs. This was nice because Mike and I always buy this brand of eggs (we’ve been exclusively buying this brand for about 2 years now…I would never recommend a product to anyone that I couldn’t personally stand behind). Compared with other eggs, Eggland’s Best eggs have more vitamins (such as D, B12, and A), less saturated fat, and more Omega 3s. Honestly though, the reason why Mike and I buy these eggs is because we think they taste much fresher (and there’s nothing worse than the taste – or smell – of eggs that aren’t quite up to par with freshness).
Anyway, as soon as I read the Welsh Rabbit recipe I knew I wanted to make my own variation of it. I immediately thought of adding a poached egg so the runny yolk could mix with the cheese sauce; I also added a bed of sautéed spinach on top of the toast to help sop up the cheese sauce and yolk (and also to help round out the dish into a meal). This dish was so good I can’t believe I had written it off just based on the name! That just goes to show, you can’t judge a recipe by its name. (Or on its looks…this dish is pretty messy looking, but it’s just as delicious as it is messy!)
 Welsh Rabbit (With Spinach & Poached Egg)
(Yield: 4 servings)
4 large (or 8 small) slices hearty bread, toasted
10 oz frozen spinach
4 eggs, poached
1 TB olive oil
1 1/2 TB all-purpose flour
3/4 c low-fat milk
4 oz sharp white Cheddar, shredded
1/2 tsp each Dijon mustard and Worcestershire sauce
Salt and pepper
Paprika (optional, to garnish)
Thaw the spinach, then put it in a clean kitchen towel and wring it out to remove moisture. Transfer the spinach to a large skillet, season it with a dash of salt and pepper, and cook it over medium-low heat just to warm it throughout (stirring frequently).
In a small saucepan, heat the olive oil on medium-low heat; whisk in the flour and let it cook 1-2 minutes, then whisk in the milk. Add the Dijon and Worcestershire sauce and bring the mixture up to a simmer. Let it simmer for about 10 seconds, then turn off the heat and whisk in the cheese. Season to taste with salt and pepper.
Prepare the poached eggs.
Divide the spinach on top of the four pieces of toast and pour the cheese sauce on top of the spinach. Place an egg on top of each. Garnish with paprika (if desired) and a little black pepper.
Onto my announcement. Mike and I are going on vacation to Florida! My mom is turning 50 this year and my whole family is going there to celebrate. I’ll be back in about 10 days with a lot to share! ;)
Tags: Announcements, Eggs, Fondue, Product Reviews, Recipes, Spinach
Posted in Announcements, Product Reviews, Recipes | 35 Comments »
Sunday, November 8th, 2009
This dish is the perfect accompaniment to Thanksgiving dinner, or paired with salad greens that are dressed with Maple-Dijon Vinaigrette, it’s the perfect meal (especially brunch!). For the full recipe, see here.
Tags: All Through the Year Cheer, Eggs, Recipes, Squash, Turkey
Posted in All Through the Year Cheer, Recipes | 17 Comments »
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