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Sausage, Spinach & Feta Frittata

20180102115546.jpg

20180102115546.jpg

Growing up, I didn't learn how to cook in cast iron. Since meeting my Mr. I've gained a set of 3 cast iron pans. I've used them a few times and I'm learning with every new recipe I try in them.

I've trialed this recipe 2 different ways. Twice using a the cast iron on the stove top and then into the oven and once using a pie plate and oven only. Maybe it's my lack of practice with the cast iron, but I preferred the end result of the pie pan and oven only. If you love your cast iron, go for it! If not try method two below. 

Both versions are tasty, but since this is crust less, it forms a "crust" of its own with the cast iron that I didn't particularly care for. I'm still going to practice using those skillets anytime a recipe calls for one but this will be made in the oven only from now on for us.

Ingredients

  • 1tbs avocado oil

  • 1 lb pork

  • 1 small red onion, sliced think

  • 4 cups fresh spinach

  • 8 eggs

  • 1/2 cup canned coconut milk (full fat)

  • 1/2 tsp garlic powder

  • 1/4 tsp nutmeg

  • 1/2 tsp sea salt

  • 1/4 tsp black pepper

  • 2 green onions, chopped

  • 4 oz feta cheese crumbles

Directions

Method #1

Heat a cast-iron, or large skillet over medium. Add avocado oil and pork and brown for 5 minutes, or until cooked through. Remove from pan with a slotted spoon.

Add onion to same pan and sauté for 5 minutes or until translucent. Toss in spinach and stir until wilted (about 1 minute).

Whisk eggs, milk, garlic powder, nutmeg, salt and pepper in a medium bowl.

Add pork back to skillet and spread everything evenly on bottom. Pour eggs on top and let cook without stirring for 5 minutes, or until nearly set.

Sprinkle with green onion and feta cheese.

Set oven to broil. Add pan to oven on a medium rack and broil for about 4 minutes, or until top is set and cheese becomes golden. Slice into 6 portions, and serve, or cool, then leave leftovers in fridge.

Method #2

Heat a large skillet over medium. Add avocado oil and pork and brown for 5 minutes, or until cooked through. Remove from pan with a slotted spoon.

Add onion to same pan and sauté for 5 minutes or until translucent. Toss in spinach and stir until wilted (about 1 minute).

Whisk eggs, milk, garlic powder, nutmeg, salt and pepper in a medium bowl.

Spray pie plate with coconut oil spray.

Add pork, onion, and spinach to bottom of pie plate and spread everything evenly on bottom. Pour egg mixture on top. Sprinkle with green onion and feta cheese. Bake in oven for 30-40 mins. or until top is set and cheese becomes golden. Slice into 6 portions, and serve, or cool, then leave leftovers in fridge.

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Cinnamon Raisin Cloud Bread

Serves 6

Ingredients

3 Large Eggs, Whites and Yolks Separated

1/8 tsp Cream of Tartar

1/4 tsp Cinnamon

1 TBS Honey

3 Small Boxes of Organic Raisins  or 1/4 C.

3 oz. Neufatchel Cheese or Low Fat Cream Cheese, at room temp.(I use a digital scale to weigh mine.)

Directions

  1. If you're like me and always forget to set out ingredients ahead of time when the recipe calls for it, grab your nufatchel and heat it in the microwave for 15-20 seconds. It should not be melted but should no longer be cold.

  2. Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper or SilPat. Only use one of these two methods. You risk a burnt bottom if you put it on a greased cookie sheet or a bare one. (Also, you're adding fat, and ain't nobody need extra of that!)

  3. In a medium bowl, use a mixer on medium speed to combine the egg yolks, nufatchel, honey and cinnamon. Beat until it is a pale yellow color. (Not extremely pale, but lighter than when you started.) Rinse your beaters and dry them well. The next step is where the magic happens and you need clean beaters.

  4. In a separate metal mixing bowl, combine the egg whites and cream of tartar. Using a mixer on high speed beat until stiff peaks form. If you've never worked with egg whites before, you can tell when you take your beaters out if you have stiff peaks by the way the mixture will stand on it's own. It will look like whipped cream, but trust me, it's not.

  5. VERY GENTLY, mix the egg yolk mixture into the egg whites until just combined. Do not over mix or you will deflate the whites and your bread will turn out like water or crackers.

  6. Using a big spoon make 6 heaping piles of mixture on the cookie sheet. Work quickly. The longer you take, the more you risk deflating the mix. Once you have all 6 piles, top with raisins.

  7. Bake for 30 minutes. Remove from oven. Let sit on pan for 2-3 minutes to cool only slightly. Transfer directly to cooling rack using a spatula. Allow to cool until you want to enjoy them. Store leftovers in an air tight container and consume within 5 days. Seriously, you'll want to eat them all right now though.

If you want to re-crisp the bread, you can pop it into a toaster oven for a few minutes but make sure you watch it so it doesn't burn.

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Egg White Muffins - Version 2

Egg White “Muffins”

Yield: Makes 12 full size muffins

Ingredients:

·2 regular cartons 100% pure liquid egg whites (or 1 large carton- I buy a 6 pack of regular cartons at Costco)

·Vegetables of your choice- Suggest spinach, multi-colored bell peppers, mushrooms, and/or onions

·Pepper

·Garlic and/or Onion Powder

Directions 

(Easy Peasy!)

1.Grease a muffin tin with olive oil spray

2.Fill each muffin compartment with chopped vegetables

3.Sprinkle with pepper, onion powder, and garlic powder

4.Fill each compartment to the top with egg whites

5.Bake at 350 for 20-25 minutes

Bonus Tips

·These can be eaten by themselves or you can put them on a whole wheat English muffin or whole wheat mini-bagel and create a breakfast sandwich

·If you want to jazz it up more, top with some Tabasco or melt cheese over top

·Store 2 muffins in each Ziploc bag. Stays fresh for 7 days in the fridge.

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Vegetable Egg Muffins - Version 1

These make breakfast on the go just that much faster. Could I get something similar on my way to work at that popular coffee stop that everyone loves? Sure. However, since I'm not 100% sure that there aren't any preservatives or extra ingredients, I'd much rather make up a batch of these on a Sunday afternoon for the week ahead.

Prep Time: 10 Mins Cook Time: 15-20 Mins Yields: 6 servings, 2 muffins each

Ingredients 1 dozen eggs 3 green onions, chopped 1 medium red bell pepper, diced 10 oz fresh baby spinach, finely chopped Salt, to taste Pepper, to taste Mrs. Dash Garlic Blend, to taste

Directions

  1. Preheat oven to 375°F. Spray 12 well muffin tin with non stick cooking spray or line with paper baking cups. I find that using the silicone baking cups works best after several trial runs.
  2. Crack all eggs into a large bowl. Whisk until eggs are all blended. Add green onions, bell pepper, spinach, and seasonings. Whisk to blend together.
  3. Pour into muffin tins, wells will be quite full. Bake for 15-20 minutes until a toothpick inserted into center comes out clean.

21 Day Fix Equivalents 1 Red 1 Green

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