Frittata Muffins

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I don’t know about you, but I am always looking for quick, easy, and healthy breakfast recipes that can be prepared ahead of time for the busy work week. Well, I just found a delicious one from Health.com! It uses a sautéed mixture of onion, mushrooms, and red bell peppers with chopped parsley and basil; but I substituted it with frozen organic spinach for added nutritional value. It’s one of those recipes that you can change some of the ingredients to suit your tastes. What was really important to me, I found that they can be stored in snack bags (even frozen) and reheated in the microwave! I am so glad to add some tasty variety to my morning breakfast meals!

Frittata Muffins

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Frittata Muffins

Ingredients:

  • 1 tablespoon organic extra-virgin olive oil
  • ½ chopped medium onion
  • ¾ cup chopped red bell pepper
  • 1 cup chopped mushrooms
  • ½ cup chopped frozen organic spinach, thawed
  • Sea salt
  • Freshly ground pepper
  • 6 large organic eggs
  • 2 tablespoon organic nonfat or whole milk

Directions:

  1. Preheat oven at 350° F.
  2. Heat the olive oil over medium heat in a large nonstick frying pan. Add onion, bell pepper and mushrooms. Cook until tender. Add the spinach and stir. Finally, salt and pepper to taste.
  3. Grease a 12 cup muffin tin with oil. Add the vegetable mixture.
  4. Using a 2 cup glass measuring cup with spout, whisk the eggs and milk together. Add salt and pepper. Pour into muffin cups. Bake for approximately 17 minutes.
  5. Using a small spatula, gently remove frittatas from muffin tin. Serve immediately.

 

Frittata Muffins

Sweet Potato Hash Browns with Fried Egg

Sweet Potato Hash Browns with Fried Egg

Hello everyone! Happy New Year! Like most of you, I have been busier than usual with the holidays, but it’s time to get back to a more “normal” healthier lifestyle.  My inspiration for this dish came from a pin that I thought I “pinned” onto to my Pinterest account. Well, no surprise to me, I couldn’t find it. Fortunately, I have a good memory. What I love about this hash is that has very few ingredients, just seven, including the salt, pepper and olive oil. The sweet potatoes tastes great when mixed with the gooey egg yolk! This is a wonderfully healthy and easy way to start your morning!

Sweet Potato Hash Browns with Fried Egg

Sweet Potato Hash Browns with Fried Egg

Ingredients:

  • 2 medium sweet potatoes, peeled and cubed (¼ to ½-inch)
  • 1 tablespoon organic extra-virgin olive oil
  • ½ cup chopped onion
  • 1 green onion, thinly sliced
  • Sea salt
  • Freshly ground pepper
  • 2 organic eggs, fried

Directions:

  1. Steam cubed sweet potatoes, until just tender.
  2. In a large nonstick frying pan, heat the olive oil over medium heat. Sauté the onion, add the sweet potatoes and the green onion. Salt and pepper to taste. Cook until potatoes are crisp and brown. Top with fried egg. Serve immediately. 2 servings.

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Caramelized Onion, Mushroom and Avocado Omelette

Caramelized Onions, Mushrooms and Avocado Omelette

This morning I decided to have a healthy omelette for breakfast. I’ve been wanting to try this recipe I found on the Williams-Sonoma website for a while. I made a few changes; using olive oil, instead of avocado oil, and using button mushrooms, instead of cremini and king oyster. The omelette is thinner than the traditional one, almost crepe-like in thickness. You can taste the buttery avocado, the sweet caramelized onion and the savory mushrooms. This is truly a satisfying breakfast, especially when one is trying to reduce the refined carbs in the diet!

Caramelized Onions, Mushrooms and Avocado Omelette

Caramelized Onions, Mushrooms and Avocado Omelette

Ingredients:

  • Organic extra-virgin olive oil
  • 1 onion thinly sliced
  • 2 tablespoons water
  • Sea salt
  • Freshly ground pepper
  • 8 ounces mushrooms, thinly sliced
  • 4 organic eggs
  • 2 tablespoons chives, thinly sliced
  • 1 avocado, peeled, pitted and thinly sliced

Directions:

  1. Heat 1 tablespoon oil over medium-high heat in a 9-inch nonstick frying pan. Add onions and cook, stirring occasionally, until “caramelized” brown, about 8 minutes. Season with salt and pepper. Transfer to a bowl.
  2. Add another 1 tablespoon oil to the pan and heat over medium-high heat. Add mushrooms and sautéed until brown, stirring occasionally for about 8 minutes.  Add salt and pepper to taste. Transfer to a bowl. Wipe out the pan with a paper towel.
  3. In a medium bowl, whisk together the eggs, water and chives. Add salt and pepper. Heat 1 tablespoon oil in the pan over medium heat. Add half of the egg mixture. Using a spatula, push the eggs towards the center and swirl pan to evenly distribute the uncooked egg. Cook for 1 minute. Add half the onions and mushrooms to the center of the omelette. Then add half the avocado on top, space evenly. Cook until the eggs are set, about 1 minute. Fold the sides of the omelette towards the center and gently slide off pan onto a plate. Repeat, making the second omelette. Serves 2.

Caramelized Onions, Mushrooms and Avocado Omelette

Spicy Egg Drop Soup

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It’s been a long time since I had egg drop soup. I didn’t realize how simple it is to prepare and that the ingredients are already in my pantry—no need to go to the grocery store! Egg drop soup is a wonderful comfort food and you can easily add other ingredients to suit your tastes, like chopped carrots, peas, tofu, etc. I used sesame chili to give the soup some spiciness, but you can use sesame oil, instead, if you prefer.

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Ingredients:

  • 32 ounces organic chicken stock
  • 1 tablespoon + 1 teaspoon cornstarch
  • 2 teaspoons soy sauce
  • ¾ teaspoon sesame chili oil or sesame oil
  • Freshly ground pepper
  • 3 organic eggs
  • 3 green onions, thinly sliced on the diagonal
  • ⅓ cup frozen organic corn, thawed

Directions:

  1. Pour chicken stock in medium saucepan over medium high heat, reserving 2 to 3 tablespoons of stock to whisk with the cornstarch in a small bowl.
  2. Add cornstarch, soy sauce, sesame chile oil and corn, stirring well. Reserving some green onion for garnish, mix in the soup. Season with freshly ground pepper to taste. Bring to a boil. Reduce temperature to a simmer.
  3. In a small bowl, whisk eggs. Slowly pour (in a narrow stream) the beaten eggs into soup, while very gently whisking as you pour to create the egg ribbons. Let eggs cook for a few seconds.
  4. Garnish with green onions and serve immediately. 4 servings.

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Spinach-Artichoke Frittata

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One of my New Year’s Resolutions is to eat a simple, tasty and healthy breakfast on the days I go to work at 6:30 in the morning! It has to be pre-made and be capable of reheating. I thought about a frittata. After doing some research, I came up with this combination of ingredients. I had never made a frittata before, so I was somewhat surprised how easy it is to make. It is also quite versatile, you can choose different vegetables, cheeses and meats, whatever you like! Just make sure you have enough egg to cover the ingredients. It looks like we will be having delicious and healthy frittatas on a regular basis on Sunday mornings, so I will  have leftovers for the work week!

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Ingredients:

  • 6 organic large eggs
  • ¼ cup organic nonfat milk
  • Freshly ground pepper
  • Sea salt
  • 1 to 2 tablespoons organic olive oil
  • 2 garlic cloves, minced
  • 1 can (14 ounces) artichoke hearts, drained and chopped
  • 3 cups organic frozen chopped spinach, thawed and drained
  • 3 green onions, thinly sliced
  • 1 cup organic red bell pepper, chopped into ½ cubes
  • ⅓ cup freshly grated Parmesan cheese

Directions:

  1. Preheat oven to 400 degrees.
  2. In a medium bowl, whisk eggs and milk together. Add salt and pepper to taste.
  3. Heat oil in a 10-inch cast iron skillet over low to medium heat. Add garlic, artichoke, spinach, green onion and red bell pepper. Cook for about 5 minutes. Add Parmesan cheese and stir. Add eggs. Cook for a few minutes, until you see eggs start to set on the edges.
  4. Place skillet in oven for about 10 minutes, until lightly brown and toothpick comes out clean in the center. Serve immediately. Serves 6.

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