Aug 102013
 

Broccoli and Cheddar Omelet

Serves 1
Prep time 5 minutes
Cook time 2 minutes
Total time 7 minutes
The classic combo of broccoli & Cheddar come together in this simple omelet – perfect for a light lunch or quick dinner!

Ingredients

  • 2 Eggs
  • 2 tablespoons Water
  • Cooking spray
  • 1/3 cup cooked broccoli florets
  • 2 tablespoons finely shredded Cheddar cheese
  • Salt and pepper ((optional))

Directions

Step 1
BEAT eggs and water until blended.
Step 2
COAT 6 to 8-inch nonstick omelet pan or skillet with cooking spray. HEAT over medium-high heat until hot. POUR IN egg mixture. Mixture should set immediately at edges.
Step 3
GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.
Step 4
When top surface of eggs is thickened and no visible liquid egg remains, PLACE broccoli and cheese on one side of the omelet. FOLD omelet in half with turner. With a quick flip of the wrist, turn pan and INVERT or SLIDE omelet onto plate. SEASON with salt and pepper, if desired.

Note

Prepare filling first. Omelets cook so quickly, any fillings should be ready to go before starting the eggs. Raw foods should be cooked. Refrigerated foods should be heated.

Serve with fruit salad – blueberries, cut up oranges & strawberries.

Invent your own fillings. Try adding some diced ham or crisp bacon. Or a combination of broccoli, Brie and toasted almonds. Or a mix of corn, salsa, chorizo and jalapeño cheese.

Aug 102013
 

Baked Eggs and Spinach

Serves 4
Prep time 10 minutes
Cook time 22 minutes
Total time 32 minutes
Combine spinach, eggs and cheese for an easy savory meal any time of day. Serve with a dollop of sour cream and salsa.

Ingredients

  • 1 packet frozen chopped spinach, defrosted, squeezed dry ((10 oz.))
  • 4 Eggs
  • 1/4 cup chunky salsa
  • 1/4 cup shredded Monterey Jack cheese ((1 oz.))

Directions

Step 1
HEAT oven to 325°F. DIVIDE spinach evenly among four greased 6-oz. ramekins or custard cups. PRESS an indentation (about 2-inch diameter) into center of spinach with back of spoon. PLACE on baking sheet.
Step 2
BREAK AND SLIP an egg into each indentation. TOP evenly with salsa, then cheese.
Step 3
BAKE in 325°F oven until whites are completely set and yolks begin to thicken but are not hard, 20 to 25 minutes.

Note

Lighter Option: Recipe can be made with reduced-fat cheese, if desired.

Aug 102013
 

Breakfast Burrito Panini

Serves 2
Prep time 10 minutes
Cook time 3 minutes
Total time 13 minutes
Wrap your favorite ingredients into a burrito and go! A hard-boiled egg is an easy way to add protein to your on-the-go breakfast. No panini press? No problem, just grill sandwiches in a skillet over medium heat.

Ingredients

  • 2 HARD BOILED EGGS (sliced or chopped)
  • 2 whole wheat OR white flour tortillas ((8-inch))
  • 1/2 cup baby spinach leaves
  • 1/3 cup black bean and corn salsa
  • 1/4 cup shredded Mexican cheese blend ((1 oz.))

Directions

Step 1
HEAT panini press according to manufacturer's directions.
Step 2
PLACE 1/2 of the eggs in middle of each tortilla; top evenly with spinach, salsa and cheese. FOLD sides of tortillas over filling; fold up bottom edge and roll up.
Step 3
GRILL burritos in panini press, on medium-high heat, until tortillas are toasted and filling is heated through, about 3 minutes.

Note

No panini press? Burritos can be grilled in a skillet over medium heat, turning once, until tortillas are toasted and filling is heated through, 2 to 4 minutes.

To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.

Storage time: In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.