Tag Archives: eggs

Baked Eggs with Spinach and Tomato

Ahh, eggs.  I swear I could eat them everyday.  And I almost do.  Until recently, I wouldn’t eat any egg that had even a hint of a runny yolk.  As in no over-easy eggs, no “dippy” eggs (aka sunny side up), no eggs Benedict.  Then all of a sudden, I became obsessed with vegetarian eggs Benedicts.  So now, I’m no longer grossed out.  Well, I am a little.  But I’m getting over it quickly.  Because of this new revelation, I am now suddenly even more drawn to eggs than ever because now I have so many more options (how many times can you eat fried, scrambled, or deviled eggs?)!  These Baked Eggs with Spinach and Tomato are slightly dippy in the middle but filled with tons of other flavors making this a not-so-standard breakfast.

Onions, spinach and tomatoes are mixed together with spices before being spooned into ramekins, topped with a fresh egg and feta cheese and baked.  This dish is filled with flavor and puts plain old scrambled eggs to shame.  Serve this with a side salad and you could have this for lunch or dinner.  I left mine in the oven a little longer than the recipe said but not because of the runny yolk, but because I wasn’t sure if the whites were cooked fully.  I haven’t quite mastered the “baking” of eggs yet so I never quite do it right.  But this is a really fantastic alternative to eggs which would be festive for a holiday breakfast one day this week.

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The ingredients:

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Preheat oven to 400 degrees F. Meanwhile, in a medium saucepan, heat  oil over medium-high heat. Add onion and sauté until soft, about 5 minutes. Add  spinach and sauté until just wilted, about 2 minutes. Remove from  heat.

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In a medium bowl, stir together tomatoes, cumin, salt, pepper,  paprika, and, if desired, hot sauce. Add onion-spinach mixture  and stir to  combine. Divide among 4 oiled 10-ounce ramekins.

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Crack an egg into the center of each ramekin, then sprinkle on feta.

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Bake until whites are set but yolks remain soft, 12 to 15 minutes.

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Additions:  None

Omissions:  None

Substitutions:

  • Reduced-fat feta cheese

Overall Rating:  Like It

Source:  Country Living magazine

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Spinach and Parmesan Soufflés

As I mentioned the other day, I’m a big breakfast fan and will eat it for any meal.  Eggs are one of my favorite foods to make but I’m usually either a simple fried egg or scrambled egg girl (I’ve only recently started eating runny yolks).  So when I come across a recipe like this one for Spinach and Parmesan Soufflés, I get a little excited to make something new, something that might become another breakfast favorite in my book.  Soufflés seem intimidating but I was up to the challenge.  And I was prepared to eat these whether they were puffy or floppy.

Spinach is mixed with thickened milk, cheese, and egg yolks before being gently combined with whipped egg whites.  Once baked until golden brown, they become puffy and are a true picture (although I didn’t take the picture right away and they had deflated by the time I was ready to snap…boo).  The result is a light, healthy, nutritious breakfast sure to impress everyone.  Don’t like spinach?  Swap it out for broccoli or green peppers.  Serve this with some toast, a little fruit or as a complement to any meat.  And don’t be afraid of or intimidated by soufflés.  They really aren’t hard and even if they lose their puff, they’re still good.

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The ingredients:

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Place a baking sheet in the oven. Preheat oven to 425°F.  Coat 4 (6-ounce) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely.  Heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add spinach; cook for 2 minutes or until spinach wilts, tossing constantly. Place spinach in a colander; let stand 5 minutes. Squeeze excess liquid from spinach. Coarsely chop spinach.

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Combine 2/3 cup milk and the next 4 ingredients (through black pepper) in a small saucepan over medium-high heat, stirring with a whisk until smooth. Cook for 2 minutes or until mixture is thick and bubbly, stirring constantly. Spoon mixture into a large bowl, and let stand for 10 minutes. Stir in spinach, cheese, and egg yolks.

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Combine egg whites and cream of tartar in a large bowl, and let stand at room temperature for 15 minutes. Beat with a mixer at high speed until medium peaks form (do not overbeat). Gently stir one-fourth of egg whites into spinach mixture, and gently fold in the remaining egg whites.

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Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on preheated baking sheet; return baking sheet to 425° oven. Immediately reduce oven temperature to 350°; bake soufflés at 350° for 21 minutes or until puffy and golden brown.

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Serve immediately.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

Egg Salad Lettuce Wraps

I’m fortunate to work in a building that has a large “cafe” available to employees with a variety of lunch options such as a deli, two salad bars, a sushi bar, brick oven pizza and warm foods that change each day like fish tacos, chicken kabobs or grilled steak and potatoes.  Yet, for some reason, each time I go up there on days when I didn’t bring lunch, I end up walking around the whole place, eyeballing each item to find that nothing looks good and I ultimately end up getting the same thing every time:  egg salad on a spinach wrap.  I know this before I even ride the elevator up 15 floors to the cafe but I always hope each time that something else will strike my fancy.  And it never happens.  The wraps are huge and I’m full after just a half of one but I always end up eating the whole thing.  Oh, and instead of getting baby carrots and celery which are an optional free side, I typically succumb to the question “Do you want chips?”  The word yes comes out of my mouth before I even know what I’m saying and I rationalize it by figuring that I’m already eating so badly with the mayonnaise-laden egg salad that what’s the point of fooling myself with carrots.  I’m a hot mess.  So to keep myself away from the deli counter, I’m bringing in my own Egg Salad Lettuce Wraps for lunch this week.

Nonfat plain Greek yogurt replaces most of the mayonnaise in this recipe, keeping it lighter in calories without sacrificing too much flavor. Keeping a little light mayonnaise in keeps the Greek yogurt from making the egg salad too tangy.  I also added celery for crunch, roasted red pepper for an additional flavor boost and cayenne pepper for a little kick.  Putting the salad in lettuce really keeps the calories down and, depending on the kind of lettuce you use, provides and additional crunch factor, making this a satisfying lunchtime bite.  In additions, if you are watching your Weight Watchers points, one serving has 5 points so you can be on a diet and have egg salad too!  See ya’, deli counter…I won’t be back for a while!

Egg Salad Lettuce Wraps (makes 6 servings)

  • 12 eggs
  • 1/4 cup nonfat plain Greek yogurt
  • 3 tablespoons light mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/3 cup jarred roasted red peppers in water, chopped or 1 red pepper, roasted (see note below)
  • 1/2 cup celery or one stalk, chopped
  • 1/8 teaspoon cayenne pepper (optional)
  • 6 lettuce leaves, preferably butter lettuce
  • salt to taste

Place eggs in a large pot and cover with water.  Bring to a boil, cover, and let sit for 15 minutes.  Peel eggs and chop, placing them in a large bowl.  Add yogurt, mayonnaise and mustard; combine.  Add chopped celery and roasted red pepper; combine.  Stir in cayenne pepper and salt.  Rinse and dry lettuce leaves.  Serve 1 cup of salad in lettuce leaves.

Note: To make your own roasted red peppers, cut fresh red peppers in half, remove seeds and ribs, flatten, and broil, skin side up, for 10-15 minutes, until blackened, on a foil-lined baking sheet.  Place blackened peppers in a zip-top plastic bag, seal and let stand 15 minutes. Remove from bag, peel and discard skin; chop.

If you like this, also check out Enlightened Egg Salad Pitas.

The ingredients:

Place eggs in a large pot and cover with water.  Bring to a boil, cover, and let sit for 15 minutes.

Peel eggs and chop, placing them in a large bowl.  Add yogurt, mayonnaise and mustard; combine.  Add chopped celery and roasted red pepper; combine.  Stir in cayenne pepper and salt.

Rinse and dry lettuce leaves.  Serve 1 cup of salad in lettuce leaves.

Fluffy Florentine Frittata

It’s hard to believe that this coming weekend is Labor Day already.  My how time is flying.  While it’s sad to say an unofficial goodbye to summer, I’m sure you are like me and welcome a 3-day weekend (if you get one, that is).  Long weekends always put me in the mood for brunch so I got started a little early and I’m bringing you some brunch foods to get you ready for the weekend.  Eggs, potatoes, fruit and a creamy smoothie are just what I have a mind.  Up first, Fluffy Florentine Frittata.

Egg whites are beat until fluffy and doubled in size before being folded into a mixture of yolks, spinach, and ricotta cheese.  The end result is a light, fresh frittata that is both filling and healthy.  A pinch of nutmeg brings out the flavor of the spinach and a topping of parmesan cheese adds a lovely salty bite.  I have to admit, I don’t often make any of Rachael Ray’s recipes and after making this recipe, I’m really not sure why.  This was one of the best frittatas I’ve ever had and it was so easy to make.  Beating the egg whites is the key to keeping this frittata light.  Frittatas have intimidated me before but no more.  I will use this recipe every time with all different kinds of veggies.

The ingredients:

In a medium skillet, heat the olive oil over medium heat and add the garlic.  Cook until softened.

In a bowl, beat the egg whites until stiff peaks form.

In another largers bowl, beat the egg yolks and stir in the spinach and ricotta cheese; season with the salt, pepper and nutmeg.

Fold in the egg whites.

Pour the mixture into the hot skillet and cook over medium heat until just set around the edges, about 2 minutes.

Transfer the frittata to a 400°F preheated oven and bake until golden and fluffy, about 15 minutes.

Sprinkle the parmesan cheese over the top and bake for 2 minutes.  Cut into wedges and serve immediately.

Additions:  None

Omissions:  None

Substitutions:

  • Part-skim ricotta cheese

Overall Rating:  Love It

Source:  EveryDay by Rachael Ray

Fried Egg BLT Sandwiches

Bacon, lettuce, and tomato sandwiches were a once-in-a-while meal at my house growing up. But since I didn’t eat tomatoes as a kid, my BLTs were more of BLMs – bacon, lettuce and mayonaisse.  When I did start eating tomatoes, I was a vegetarian so my BLTs became LTMs – lettuce, tomato and mayonaisse. Now that I’m no longer a vegetarian and can eat a real BLT (although I guess technically it would be a TBLT – turkey bacon, lettuce and tomato), it never occurs to me to make one.  When I saw the recipe for Fried Egg BLT Sandwiches, it was like a light bulb when off.  Why hadn’t I ever thought to do this?  I’ll eat an omelet with tomatoes and spinach and a side of bacon and toast for breakfast, so why not make a sandwich out of it?

Toasted bread is topped with spinach, a tomato slice, bacon, and a fried egg.  The recipe calls for focaccia but my store was out so I substituted a whole-wheat English muffin.  I’m sure the focaccia adds a bit of pizzazz but really any kind of bread will do.  I also used the spinach instead of arugula but only because I had spinach on hand.  If you don’t like arugula’s peppery flavor, any leafy green will be a good substitute.  Eaten open faced, this sandwich is good for breakfast, lunch, or dinner and is especially perfect for a light bite.  I’m now proud to say that I am officially a BLT eater.  Or an EBLT eater.  Whatever.

The ingredients:

Prepare bacon according to package directions.  Meanwhile, heat olive oil in a nonstick skillet over medium heat and swirl to coat.  Crack eggs into the pan and cook for 2 minutes.  Cover and cook an additional 2 minutes or until whites are set.

Place a bread slice on a plate and top with spinach, 2 bacon slice halves, and 1 tomato slice.  Sprinkle evenly with salt and pepper.

Top each serving with 1 fried egg. 

Season with salt and pepper.

 

Additions:  None

Omissions:  None

Substitutions:

  • Baby spinach
  • Whole-wheat English muffin
  • Turkey bacon

Overall Rating:  Love It

Source:  Cooking Light Magazine

Avocado and Asparagus Egg Sandwiches

Because Easter is this weekend, eggs are in the stores cheap so I’m taking advantage of it.  I thought about making some wacky version of deviled eggs (because those seem to be “in” right now) but I’m too much of a fan of simple, plain deviled eggs to do that.  I like my deviled eggs with good ol’ mayonnaise, not with chicken or avocado or bacon.  And even though I plan on eating one or two deviled eggs this weekend, I’m still left with several eggs that I have do something with.  So this past weekend, I pulled out this recipe for Avocado and Asparagus Egg Sandwiches.  I love asparagus so I’m no stranger to putting them in my omlettes but I hadn’t yet tried eggs with avocado.  A mixture of mashed avocado and chopped asparagus are spread on toasted bread and then topped with bacon, a cooked egg, and blanched asparagus.  After just one bite, this sandwich didn’t stand a chance – it was gone in seconds.  Egg sandwiches are great for any meal, not just breakfast, and this version is perfect for a light dinner.  Delicious!

The ingredients:

Boil 2 cups of water in the microwave or on the stove and pour over asparagus in a shallow dish.  Let stand for 10 to 12 minutes and drain.

Mash avocado in a small bowl with lime juice.  Chop 3 asparagus spears and add to the avocado.

Cook eggs in a skillet with melted butter over medium heat.  Sprinkle with salt and pepper and reduce heat to medium-low.  Cook the eggs for 6 minutes, until whites are completely set and yolks begin to thicken.  For a fried egg, turn the egg over and break the yolk to fully cook (as I did).

Spread the avocado-asparagus on toasted bread and sprinkle lightly with salt.

Layer bacon, egg, and asparagus over avocado mixture.  Top with another piece of toast or eat as an open-faced sandwich.

Additions:  None

Omissions:  None

Substitutions:

  • Turkey bacon

Overall Rating:  Love It

Source:  Better Homes and Gardens Magazine

Broccoli and Cheese Mini Egg Omelets

I love eating eggs for breakfast (and for dinner!) but I’d rather get an extra 20 minutes of sleep in the morning before work than get up to make myself an omelet or scrambled eggs. I often make eggs for myself on weekend mornings and add veggies and different spices. I’ve never attempted to bake eggs in a muffin tin but I think it’s great if you have company over because you aren’t stuck standing over the stove while trying to have a conversation. Not to mention it’s great portion control! I found these Broccoli and Cheese Mini Egg Omelets on a food website dedicated to healthy eating and since I bought a HUGE bag of broccoli at the produce market this weekend, I figured this was a perfect recipe to try out.

Eggs and egg whites are mixed with cheese and poured into muffin tins over steamed broccoli. This recipe uses two kinds of cheeses, cheddar and pecorino romano, but any cheese here would do (I only used cheddar). This is also such a versatile recipe because you could add in sausage or ham, replace broccoli with tomatoes or spinach, and also toss in herbs like basil or parsley. I threw in some cayenne pepper because I love a little spice with my eggs. Baking eggs might take a little longer than a quick scramble but by making them this way, you can sit back and enjoy your coffee while the oven does the work for you.

The ingredients:

Steam the broccoli, either on the stove or in the microwave. Chop the broccoli and place in a muffin tin sprayed with non-stick spray.

In a bowl, whisk together the eggs, egg whites, grated cheese, salt and pepper.

Pour the egg mixture into the muffin tin over the broccoli. Top with cheddar cheese.

Bake in a 350°F oven for 20 minutes.

Additions:

  • Cayenne pepper

Omissions:

  • Vegetable Oil
  • Pecorino Romano

Substitutions: None

Overall Rating: Like It

Source: Skinnytaste.com

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