My daughter loves eggs! So, I tried out this recipe, and not only did she love it, but so did my husband and I. It was pretty easy to do, and a great weeknight meal. I made it for dinner, but it would be a great dish for a brunch or a heartier breakfast.
If you like things spicier, I would add a chopped up jalapeno or hotter salsa, but since I was making it with my daughter in mind, I didn’t use the spice.
1 onion, diced
1 tbsp olive oil
3 cups blue corn tortilla chips, crushed up
2 whole eggs
8 egg whites
¼ cup skim milk
1 3/4 cups mild salsa, use hotter if you like it
1 cup cheddar or Monterrey Jack cheese
In a large pan, sauté onions over medium/high heat with olive oil until soft, about 5 minutes. While onions are cooking, whisk together eggs and milk in a medium bowl.
Once onions are cooked, add chips to the onions. Pour egg mixture over top. Cook for a few minutes, or until eggs are scrambled. Add salsa and cheese. Continue to cook for a couple of minutes until the cheese is melted.
Showing posts with label Eggs. Show all posts
Showing posts with label Eggs. Show all posts
Tuesday, August 17, 2010
Wednesday, July 28, 2010
Cheesy Spinach Casserole
I wasn’t sure what to expect from this recipe, but this was amazingly good! Seriously, it was delicious. My one year old daughter even loved it. This is for sure going to be a regular in this household. Plus, it is super easy, so how can you go wrong?
1 Package Frozen Chopped Spinach (10 oz.)
1 cup shredded cheddar cheese
1 cup cottage cheese
1/3 cup shredded Havarti cheese
2 whole eggs, lightly beaten
4 egg whites
1 red pepper, chopped
Preheat oven to 350 degrees.
Squeeze out excess water from spinach in a paper towel over the sink. This is extremely important, otherwise it will be too watery and won’t cook properly.
In an 8 inch Corningware dish, combine all ingredients. Bake for about 50 minutes, or until the casserole is no longer jiggly. Broil for a couple of minutes until the cheese is golden brown.
1 Package Frozen Chopped Spinach (10 oz.)
1 cup shredded cheddar cheese
1 cup cottage cheese
1/3 cup shredded Havarti cheese
2 whole eggs, lightly beaten
4 egg whites
1 red pepper, chopped
Preheat oven to 350 degrees.
Squeeze out excess water from spinach in a paper towel over the sink. This is extremely important, otherwise it will be too watery and won’t cook properly.
In an 8 inch Corningware dish, combine all ingredients. Bake for about 50 minutes, or until the casserole is no longer jiggly. Broil for a couple of minutes until the cheese is golden brown.
Friday, June 11, 2010
Broccoli and Cheese Souffle
When I think of souffle’s I think of the ones that you get in restaurants that are loaded with chocolate and give you cavities just by looking at them. I don't even want to think of the fat and sugar content in them, but man are they good right? I am not adventurous enough to try to bake one of those for fear of loving it so much that I make them on a regular basis, and begin to notice my waist line expanding as a result. I think that I will keep it instead for a treat when I go out for dinner.
However, I have learned that there are many different kinds of souffle’s – who knew? Last night, I decided to make a more savoury souffle for dinner. Was I intimidated by thought of making a souffle? Absolutely! I thought that they were complex and reserved only for those professional chefs who knew what they were doing...ha! Was a wrong! This was actually quite simple to make.
As it was in the oven, I was growing more and more nervous as it rose quite a bit, and I was scared that it was going to overflow. But, alas, it didn’t. And the result was a fantastic meal! I served it with some veggies on the side, but next time I think a salad would better suit it.
It was very light, and would be perfect for a brunch or breakfast with guests. What better to “wow” your guests, then to make a souffle right??
1 1/2 cups finely chopped broccoli florets
1 tbsp butter
1 tablespoon extra-virgin olive oil
2 tablespoons spelt flour
1 1/4 cups skim milk
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/2 cup shredded, sharp cheddar cheese
1 large egg, separated
6 egg whites (or about 1 cup)
1/4 teaspoon cream of tartar
Preheat oven to 375 degrees. Grease a 6 inch round Corning Ware dish.
Cut broccoli into very small pieces, and set aside.
In a pot on medium heat, melt butter. Add oil, and stir to combine. Add flour and continue cooking for a couple of minutes. While whisking, add milk, and continue to cook for a couple of minutes, until the sauce has thickened. Add mustard, egg yoke from the separated egg and salt. Pour into a large bowl and set aside.
In a medium bowl, beat together all egg whites (including the one from the separated egg) until soft peaks form. Add cream of tartar and continue to beat for another minute.
Gently fold in half of the egg whites to the milk mixture with a spatula. Add the rest of the egg whites, and continue to fold until there are no more white streaks. Add broccoli and cheese.
Pour into the Corning Ware dish, and place onto a cookie tray, just in case it overflows. Cook for 30 minutes. Serve immediately.
However, I have learned that there are many different kinds of souffle’s – who knew? Last night, I decided to make a more savoury souffle for dinner. Was I intimidated by thought of making a souffle? Absolutely! I thought that they were complex and reserved only for those professional chefs who knew what they were doing...ha! Was a wrong! This was actually quite simple to make.
As it was in the oven, I was growing more and more nervous as it rose quite a bit, and I was scared that it was going to overflow. But, alas, it didn’t. And the result was a fantastic meal! I served it with some veggies on the side, but next time I think a salad would better suit it.
It was very light, and would be perfect for a brunch or breakfast with guests. What better to “wow” your guests, then to make a souffle right??
1 1/2 cups finely chopped broccoli florets
1 tbsp butter
1 tablespoon extra-virgin olive oil
2 tablespoons spelt flour
1 1/4 cups skim milk
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/2 cup shredded, sharp cheddar cheese
1 large egg, separated
6 egg whites (or about 1 cup)
1/4 teaspoon cream of tartar
Preheat oven to 375 degrees. Grease a 6 inch round Corning Ware dish.
Cut broccoli into very small pieces, and set aside.
In a pot on medium heat, melt butter. Add oil, and stir to combine. Add flour and continue cooking for a couple of minutes. While whisking, add milk, and continue to cook for a couple of minutes, until the sauce has thickened. Add mustard, egg yoke from the separated egg and salt. Pour into a large bowl and set aside.
In a medium bowl, beat together all egg whites (including the one from the separated egg) until soft peaks form. Add cream of tartar and continue to beat for another minute.
Gently fold in half of the egg whites to the milk mixture with a spatula. Add the rest of the egg whites, and continue to fold until there are no more white streaks. Add broccoli and cheese.
Pour into the Corning Ware dish, and place onto a cookie tray, just in case it overflows. Cook for 30 minutes. Serve immediately.
Thursday, May 20, 2010
Potato Salad
For years my husband has been asking me to make potato salad. I don’t love potatoes, but decided that I would try to make it anyways. I wasn’t sure how the recipe would turn out, but for someone who doesn’t like potatoes a whole lot, I actually really liked this recipe! It is a little different from your traditional recipe (with the addition of white beans), but still has some of the traditional ingredients that you would normally find in potato salad (like hard boiled eggs). If you are looking for a healthier twist to the generally high fat potato salad that you are used to, try it out – you may be pleasantly surprised.
Salad
3 hard boiled eggs, chopped*
1.5 lb bag of new potatoes (I prefer to used new potatoes, but any potato will actually do)
3 stalks celery, diced
¼ cup red onion, diced
1 19oz can white kidney beans, rinsed and drained
Dressing
½ cup plain yogurt
3 tbsp light mayonnaise
1 tbsp dijon mustard
¼ cup fresh dill, finely chopped
½ tsp salt
Wash and scrub potatoes thoroughly. Boil in water until fork tender.
While potatoes are cooking, chop celery, onion and rinse beans. Add to a large bowl. Add chopped hard boiled eggs.
In a small bowl, combine all ingredients for dressing.
Once potatoes are cooked, drain and let them cool. Once cooled, add to celery, onion, beans and eggs. Add dressing and mix until it is evenly coated. Refrigerate for a few hours before serving.
*fill a pot with COLD water. Add eggs to cold water, and turn on stove to medium high. Once the water begins to boil, set a timer for 10 minutes. At the end of 10 minutes, strain water, and place eggs in cold water. Once they are cooled, dice up the eggs.
.
Salad
3 hard boiled eggs, chopped*
1.5 lb bag of new potatoes (I prefer to used new potatoes, but any potato will actually do)
3 stalks celery, diced
¼ cup red onion, diced
1 19oz can white kidney beans, rinsed and drained
Dressing
½ cup plain yogurt
3 tbsp light mayonnaise
1 tbsp dijon mustard
¼ cup fresh dill, finely chopped
½ tsp salt
Wash and scrub potatoes thoroughly. Boil in water until fork tender.
While potatoes are cooking, chop celery, onion and rinse beans. Add to a large bowl. Add chopped hard boiled eggs.
In a small bowl, combine all ingredients for dressing.
Once potatoes are cooked, drain and let them cool. Once cooled, add to celery, onion, beans and eggs. Add dressing and mix until it is evenly coated. Refrigerate for a few hours before serving.
*fill a pot with COLD water. Add eggs to cold water, and turn on stove to medium high. Once the water begins to boil, set a timer for 10 minutes. At the end of 10 minutes, strain water, and place eggs in cold water. Once they are cooled, dice up the eggs.
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Friday, January 15, 2010
Frittata
1 cup whole grain pasta (I like to use penne or linguine, but any will do)
3 Roma tomatoes, diced
2 tbsp fresh basil, chopped
1/4 tsp salt and pepper
3/4 cup egg whites
1 whole egg
1 cup sharp cheddar cheese
1. Cook pasta according to package directions
2. In a bowl, combine all other ingredients, except cheese. Add cooked pasta once that is finished.
3. Spray with medium sized frying pan with non-stick spray, or drizzle with olive oil.
4. Pour all ingredients into the pan, on medium heat. Top with a lid, so that the top of the egg also cooks.
5. Cook until egg is mostly cooked, and only minimally jiggles. Then, slide the frittata onto a plate, and then flip it back into the pan, on the other side that hasn't been cooked yet. This can be a little tricky, but it does work. Just be patient.
6. Add cheese to the top. Replace lid. Cook until cheese is melted.
7. Remove from heat. Let cool for a few minutes before serving. If you serve it too fast, it will fall apart.
You can use any veggies or ingredients that you want to. Brocolli and cheese is also good.
3 Roma tomatoes, diced
2 tbsp fresh basil, chopped
1/4 tsp salt and pepper
3/4 cup egg whites
1 whole egg
1 cup sharp cheddar cheese
1. Cook pasta according to package directions
2. In a bowl, combine all other ingredients, except cheese. Add cooked pasta once that is finished.
3. Spray with medium sized frying pan with non-stick spray, or drizzle with olive oil.
4. Pour all ingredients into the pan, on medium heat. Top with a lid, so that the top of the egg also cooks.
5. Cook until egg is mostly cooked, and only minimally jiggles. Then, slide the frittata onto a plate, and then flip it back into the pan, on the other side that hasn't been cooked yet. This can be a little tricky, but it does work. Just be patient.
6. Add cheese to the top. Replace lid. Cook until cheese is melted.
7. Remove from heat. Let cool for a few minutes before serving. If you serve it too fast, it will fall apart.
You can use any veggies or ingredients that you want to. Brocolli and cheese is also good.
Thursday, December 3, 2009
Quiche with a potato crust
Crust
1 russet potato, peeled and grated
1 medium onion, peeled and grated
3 cloves garlic, peeled and grated
2 tbsp olive oil
Salt and Pepper to taste
Filling
2 whole eggs
1½ cup egg whites
1 cup of milk
salt and pepper to taste
1½ cups of vegetables of your choice (bell peppers, broccoli, mushrooms, onions are my favourite. Basil and Sundried tomato is also a great combination)
1 cup cheddar cheese.
Take grated potatoes, onion and garlic, and wrap them in a clean dish towel. Squeeze to remove excess water (this is very important, otherwise it won’t cook). Place in a medium bowl and add salt and pepper.
Spread evenly in a greased, medium, rectangular Pyrex dish (About 9 inches long). Coat with olive oil.
Cook at 400 for about 40 minutes, or until crust is golden brown.
Remove from oven.
In a medium mixing bowl, add eggs and milk. Whisk until well blended. Stir in vegetables and cheese.
Cook at 400 for about 40 minutes (could take longer depending on dish you are using). You can tell when it is done when the eggs are stiff and don’t “jiggle” at all.
1 russet potato, peeled and grated
1 medium onion, peeled and grated
3 cloves garlic, peeled and grated
2 tbsp olive oil
Salt and Pepper to taste
Filling
2 whole eggs
1½ cup egg whites
1 cup of milk
salt and pepper to taste
1½ cups of vegetables of your choice (bell peppers, broccoli, mushrooms, onions are my favourite. Basil and Sundried tomato is also a great combination)
1 cup cheddar cheese.
Take grated potatoes, onion and garlic, and wrap them in a clean dish towel. Squeeze to remove excess water (this is very important, otherwise it won’t cook). Place in a medium bowl and add salt and pepper.
Spread evenly in a greased, medium, rectangular Pyrex dish (About 9 inches long). Coat with olive oil.
Cook at 400 for about 40 minutes, or until crust is golden brown.
Remove from oven.
In a medium mixing bowl, add eggs and milk. Whisk until well blended. Stir in vegetables and cheese.
Cook at 400 for about 40 minutes (could take longer depending on dish you are using). You can tell when it is done when the eggs are stiff and don’t “jiggle” at all.
Mexican Eggs
2 tsp olive oil
8 small corn tortillas
1 red bell pepper
1 green bell pepper
1 small red onion
2 whole eggs
1 1/4 cup egg whites
1½ cups milk
Cheese to top eggs
Pre-heat oven to 425 degrees.
You need 4 small (single portion) corningware dishes. Pour one teaspoon olive oil in a small circular Corningware dish. Make sure to spread oil around evenly. Place 2 tortillas around the inside of the dish.
Chop onion and bell peppers in small bite size pieces. Place inside the tortilla shells.
Mix up eggs and milk. Pour mixture in each dish so that it is about ⅔ full. Do not fill to the top or it will overflow in the oven.
Cook for about 40 minutes, or until eggs are firm.
Top with cheese, and broil in oven until golden brown.
Let cool for a few minutes, and enjoy!
Yields: 4 servings
8 small corn tortillas
1 red bell pepper
1 green bell pepper
1 small red onion
2 whole eggs
1 1/4 cup egg whites
1½ cups milk
Cheese to top eggs
Pre-heat oven to 425 degrees.
You need 4 small (single portion) corningware dishes. Pour one teaspoon olive oil in a small circular Corningware dish. Make sure to spread oil around evenly. Place 2 tortillas around the inside of the dish.
Chop onion and bell peppers in small bite size pieces. Place inside the tortilla shells.
Mix up eggs and milk. Pour mixture in each dish so that it is about ⅔ full. Do not fill to the top or it will overflow in the oven.
Cook for about 40 minutes, or until eggs are firm.
Top with cheese, and broil in oven until golden brown.
Let cool for a few minutes, and enjoy!
Yields: 4 servings
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