Tag Archive: eggs


mushroom-kale-cheddar-frittata

  • Serves 6
  • Hands-On Time 15 min
  • Total Time 40 min

INGREDIENTS

  1. 1/4 cup olive oil
  2. ounces mushrooms (such as cremini and shiitake), halved or sliced if large
  3. Kosher salt and black pepper
  4. small shallots, chopped
  5. large eggs
  6. 1/2 cup crème fraîche or sour cream
  7. ounces Cheddar, shredded (1 cup)
  8. ounces Parmesan, shredded (½ cup)
  9. 1/2 small bunch lacinato kale, stems discarded and leaves sliced (about 4 cups)

DIRECTIONS

  1. Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium-high heat. Add the mushrooms and season with ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until golden, 4 to 6 minutes. Add the shallots. Cook, tossing frequently, until the shallots are tender, 2 to 3 minutes. Transfer to a plate. Reserve the skillet.
  2. Whisk the eggs, crème fraîche, ½ teaspoon salt, and ¼ teaspoon pepper until combined. Whisk in the Cheddar and half the Parmesan. Toss the kale with 1 tablespoon of the remaining oil.
  3. Heat the remaining 1 tablespoon of oil in the reserved skillet over medium heat. Add the egg mixture to the skillet, followed by the mushrooms, the kale, and the remaining Parmesan. Cook until the frittata is set just around the edge, 2 to 3 minutes.
  4. Transfer the skillet to oven and bake until the frittata is just set, 20 to 24 minutes. Slide onto a plate to serve.

Courtsey of Real Simple, Justin Chapple

NUTRITIONAL INFORMATION

Per Serving

  • Calories390 calories
  • Fat31 g
  • Sat Fat13 g
  • Cholesterol295 mg
  • Sodium640 mg
  • Protein20 g
  • Carbohydrate8 g
  • Sugar1 g
  • Fiber1 g
  • Iron2 mg
  • Calcium361 mg

 

Oven Baked Zucchini Fritters

MAKES: 12    PREP: 20 min  COOK: 25 min

Ingredients

  • 1 ½ lb. zucchini (about 3), grated
  • 2 large eggs
  • 1 onion, minced
  • 1 cup. almond flour
  • 3 tbsp. fresh chives, finely chopped
  • ½ tbsp. garlic powder
  • Cooking fat
  • Sea salt and freshly ground black pepper

Preparation

  1. Preheat your oven to 400 F.
  2. Squeeze any extra moisture out the shredded zucchini and pat it try – really try to get as much liquid out as possible.

To make sure the fritters get properly crispy, be very aggressive about squeezing water out of the zucchini. Often it helps to shred them, sprinkle them with salt, and then let them sit for a minute or two to draw the water out. Then you can squeeze the shreds with your hands or in a cheesecloth (you might be surprised at the amount of water one zucchini can produce!). This helps avoid any potential sogginess and give you that nice crispy edge to the tops.

  1. Combine all the ingredients in a large bowl, season to taste, and stir until everything is well combined.
  2. Grease each muffin tin, and fill each cup with an equal amount of the zucchini mixture.
  3. Place in the oven and bake for about 25 minutes.
  4. Serve warm with your favorite topping: pulled pork, shredded beef, pulled chicken, or even beef patties.

Fritters preparation

 

Chile Rellenos

Ingredients

  • 2 large fresh poblano chile peppers, Anaheim chile peppers,* or green sweet peppers (8 ounces)
  • 1 cup shredded reduced-fat Mexican-blend cheese (4 ounces)
  • 1 -2 fresh jalapeno chile peppers, seeded and finely chopped*
  • 1 1/2 cups refrigerated or frozen egg product, thawed or 6 eggs, beaten
  • 1/3 cup fat-free milk
  • 1/3 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cayenne pepper
  • Picante sauce and/or light sour cream (optional)

Directions

  1. Preheat oven to 450 degrees F. Halve the peppers and remove seeds, stems, and veins. Immerse peppers into boiling water for 3 minutes; drain. Invert peppers on paper towels to drain well. Place one pepper half in each of four greased 12- to 16-ounce au gratin dishes. Top each with cheese and jalapeno pepper.
  2. In a medium bowl combine egg and milk. Add flour, baking powder, and cayenne pepper. Beat until smooth. Pour egg mixture evenly over peppers and cheese.
  3. Bake, uncovered, about 15 minutes or until a knife inserted into the egg mixture comes out clean. Let stand about 5 minutes. If desired, serve with picante sauce and/or sour cream. Makes 4 (1 dish each) servings

Tip

  • *Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 203 cal., 5 g total fat (4 g sat. fat), 15 mg chol., 470 mg sodium, 17 g carb. (1 g fiber, 2 g sugars), 19 g pro.

Diabetic Exchanges

Vegetables (d.e): 0.5; Starch (d.e): 1; Fat (d.e): 0.5; Lean Meat (d.e): 2;

 Courtesy of Diabetic Weekly.

Creole Eggplant Eggs Benedict

  • Makes: 4 servings
  • Serving Size: 2 eggplant slices, one poached egg, 1/2 cup Creole sauce, and 1 tablespoon “hollandaise” topper
  • Carb Grams Per Serving: 20

Ingredients

  • 1/2 cup chopped onion (1 medium)
  • 1/2 cup chopped celery (2 stalks)
  • 1 clove garlic, minced
  • 5 teaspoons olive oil
  • 1 14 1/2 – ounce can no-salt-added diced tomatoes, undrained
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried thyme, crushed
  • 1/8-1/4 teaspoon cayenne pepper
  • 1 tablespoon snipped fresh Italian (flat-leaf) parsley
  • 1/2 cup panko (Japanese-style bread crumbs)
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/8-1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1/4 cup refrigerated or frozen egg product, thawed
  • 8 1/2-inch-thick slices peeled eggplant (2-1/2 to 3 inches in diameter)
  • 4 eggs
  • 1/4 cup plain fat-free Greek yogurt
  • 2 teaspoons lime juice
  • 1 teaspoon yellow mustard
  • 1/8 teaspoon ground white pepper
  • Paprika or ground black pepper (optional)

Directions

  1. Preheat oven to 200 degrees F. For Creole sauce,* in a medium saucepan cook onion, celery, and garlic in 1 teaspoon of the olive oil until tender. Add tomatoes, Worcestershire sauce, sugar, thyme, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in the fresh parsley.
  2. In a shallow dish combine panko, the dried parsley, garlic powder, paprika, the 1/8 to 1/4 teaspoon black pepper, and the salt. Place egg product in another shallow dish.
  3. In a large nonstick skillet heat 2 teaspoons of the remaining olive oil. Dip each eggplant slice in the egg, then dip in the crumb mixture to lightly coat. Add half of the eggplant slices to the hot oil; cook for 12 to 14 minutes or until golden brown and tender (if eggplant browns too quickly, reduce heat slightly), turning once halfway through cooking. Transfer eggplant slices to a foil-lined baking sheet; place in oven to keep warm. Repeat with the remaining 2 teaspoons olive oil and the remaining eggplant slices.
  4. Meanwhile, in a large skillet bring 1 inch water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break an egg into a cup and slip egg into the simmering water. Repeat with the remaining eggs, allowing each egg an equal amount of space in the water. Simmer eggs, uncovered, for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs from water.
  5. To make “hollandaise” topper,** in a small bowl stir together Greek yogurt, lime juice, mustard, and the white pepper.
  6. For each serving, place an eggplant slice on a plate; top with 1/4 cup of the Creole sauce, one poached egg, another eggplant slice, another 1/4 cup of the Creole sauce, and about 1 tablespoon of the “hollandaise” topper. If desired, sprinkle with paprika or black pepper.

Make Ahead Tip

  • * The sauce can be made the day ahead. Refrigerate and reheat before serving.

Make Ahead Tip

  • ** The topper can be made the day ahead and refrigerated until needed.

Courtesy of Diabetic Weekly

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 229 cal., 12 g total fat (2 g sat. fat), 212 mg chol., 294 mg sodium, 20 g carb. (5 g fiber, 9 g sugars), 13 g pro.

Diabetic Exchanges

Medium-Fat Meat (d.e): 1; Fat (d.e): 1.5; Vegetables (d.e): 2; Starch (d.e): 0.5

Sweet Pepper Hash Brown Baked Eggs

  • Makes: 8 servings
  • Serving Size: 1 egg with pepper ring and 1/2 cup hash browns
  • Carb Grams Per Serving: 18

Ingredients

  • Nonstick cooking spray
  • 1 20 – ounce package O’Brien-style refrigerated shredded hash brown potatoes (such as Simply Potatoes brand)
  • 1 tablespoon olive oil
  • 1 large green sweet pepper
  • 1/2 cup pizza sauce
  • 1/4 cup finely shredded Parmesan cheese (1 ounce)
  • 8 eggs
  • Freshly ground black pepper and/or snipped fresh basil (optional)

Directions

  1. Preheat oven to 375 degrees F. Coat a 3-quart rectangular baking dish with cooking spray. Add potatoes to prepared baking dish. Drizzle oil over potatoes; toss to combine. Spread potatoes evenly in the baking dish. Bake for 10 minutes. Stir potatoes; spread evenly in the baking dish again. Bake for 10 minutes more.
  2. Meanwhile, slice the sweet green pepper into eight 1/4- to 1/2-inch-thick rings. Remove seeds. Remove potatoes from oven. Reduce oven temperature to 350 degrees F. Arrange pepper rings in two rows on top of the potatoes. Spread 1 tablespoon of the pizza sauce within each pepper ring, then break an egg into each pepper ring. Top each egg with a rounded teaspoon of the shredded Parmesan cheese. Bake for 15 to 20 minutes more or until egg whites are set and yolks begin to thicken but are not hard.
  3. If desired, garnish with freshly ground black pepper and/or snipped fresh basil.
 Courtesy of Diabetic Weekly

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 179 cal., 7 g total fat (2 g sat. fat), 188 mg chol., 491 mg sodium, 18 g carb. (2 g fiber, 2 g sugars), 9 g pro.

Diabetic Exchanges

Medium-Fat Meat (d.e): 1; Starch (d.e): 1; Fat (d.e): 0.5

chicken-cutlets-carrot-kale-salad

 

  • Makes 4
  • Hands-On Time20 min
  • Total Time 25 min

INGREDIENTS

  1. large eggs
  2. tablespoons Dijon mustard, divided
  3. cups panko
  4. 4-oz. chicken cutlets
  5. teaspoon kosher salt, plus more to taste
  6. ¾ teaspoon black pepper, plus more to taste
  7. ½ cup olive oil, divided
  8. tablespoons fresh lemon juice
  9. carrot, peeled and shaved into ribbons
  10. ounces lacinato kale, torn

DIRECTIONS

  1. Whisk together eggs and 1 tablespoon mustard in a shallow dish. Place panko in another shallow dish.
  2. Season chicken with 1 teaspoon salt and ¾ teaspoon pepper. Dip cutlets in egg mixture, then dredge in panko, pressing to adhere.
  3. Heat 2 tablespoons oil in a large skillet over medium. Add 2 cutlets and cook until golden brown and cooked through, about 4 minutes per side. Transfer to a paper towel–lined plate. Repeat with 2 tablespoons oil and remaining 2 cutlets. Cover with aluminum foil to keep warm.
  4. Whisk together lemon juice and remaining 1 tablespoon mustard and ¼ cup oil; season to taste with salt and pepper. Add carrot and kale; toss to coat. Serve salad with chicken.

By Judy Levy

NUTRITIONAL INFORMATION

Per Serving

  • Calories 544 calories
  • Fat 32 g
  • Sat Fat 5 g
  • Cholesterol 158 mg
  • Sodium 889 mg
  • Protein 35 g
  • Carbohydrate 28 g
  • Sugar 4 g
  • Fibe r3 g

Courtesy of Real Simple

Crisp Cauliflower Fritters Recipe
Photo: Jason Wallis; Styling: Cindy Barr
Serves 4 (serving size: 2 fritters and 1 tablespoon sauce)

Ingredients

1 (10-ounce) package steam-in-bag fresh cauliflower florets
1/2 cup prechopped onion
2 tablespoons whole-wheat flour
2 teaspoons minced fresh garlic
5/8 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1/4 teaspoon grated lemon rind
3/4 cup refrigerated shredded hash brown potatoes
2 ounces white cheddar cheese, shredded (about 1/2 cup)
2 large eggs, lightly beaten
2 teaspoons olive oil
1/4 cup plain 2% Greek yogurt
2 tablespoons minced green onions
2 tablespoons canola mayonnaise
2 teaspoons fresh lemon juice

Preparation

1. Prepare cauliflower according to directions. Place in a bowl; mash with a potato masher. Stir in onion, flour, garlic, 1/2 teaspoon salt, pepper, rind, potatoes, cheese, and eggs. Form into 8 patties. Heat a large nonstick skillet over medium-high heat. Add oil; swirl. Cook patties 4 minutes on each side. Combine 1/8 teaspoon salt, yogurt, and remaining ingredients; serve sauce with fritters.

Nutritional Information

Calories 212
Fat 11.9 g
Satfat 3.9 g
Monofat 3.8 g
Polyfat 1.6 g
Protein 10.9 g
Carbohydrate 16.7 g
Fiber 2.9 g
Cholesterol 109 mg
Iron 1.4 mg
Sodium 521 mg
Calcium 156 mg
This is really good from Epicurious and if you don’t have time or want to do the potatoes you can purchase a bag of plain “Simple” hash browns (not frozen) in store and use instead of fresh ones, works fine….
YIELD Serves 8-10
TOTAL TIME 1 hour

INGREDIENTS

    • 4 medium russet potatoes (about 2 pounds), peeled
    • 1 1/2 teaspoons kosher salt, divided
    • 3/4 teaspoon freshly ground black pepper, divided
    • 2 tablespoons vegetable oil
    • 3 tablespoons unsalted butter, divided
    • 4 medium shallots, thinly sliced
    • 6 large eggs, room temperature
    • 1 1/4 cups half-and-half
    • 1 teaspoon mustard powder
    • Pinch of grated nutmeg
    • 1 tablespoon finely chopped tarragon
    • 5 ounces Fontina cheese, grated (about 1 1/2 cups)
    • 4 ounces fresh goat cheese, crumbled (about 3/4 cup)
    • 1/2 bunch asparagus (about 1/2 pound), ends trimmed
  1. Special Equipment:
    • A 10-inch cast-iron skillet

PREPARATION

    1. Preheat oven to 350°F. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid over the sink; Transfer potatoes to a bowl and set aside.
    2. Heat oil and 2 Tbsp. butter in a 10″ cast-iron skillet over medium-high until butter is melted. Add potatoes and immediately start forming into a crust by pushing potatoes flat against bottom and sides of pan with a 1/2-cup dry measuring cup. Continue cooking, pressing potatoes up sides of pan if they start shrinking, until potatoes are bound together and bottom of crust is starting to brown, about 10 minutes. Remove pan from heat and set aside.
    3. Meanwhile, melt remaining 1 Tbsp. butter in a small skillet over medium heat. Add shallots and sauté until translucent, 5-6 minutes; set aside.
    4. Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl. Whisk in tarragon and set aside.
    5. Sprinkle Fontina cheese, goat cheese, and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges and serving from the pan.
Do Ahead:
Quiche can be made up to 1 day in advance. Cool to room temperature, then wrap with plastic and refrigerate. To reheat, bake at 325°F until warmed through, 15 to 20 minutes.

Found this on Yummly and is it ever good

Ingredients

  • 2 eggs, small to medium size
  • 1 ripe avocado
  • 2 slices bacon, diced (optional)
  • 1 green onion, diced
  • Unprocessed salt and pepper to taste

Instructions

  1. Heat the oven to 350 degrees. Slice the avocado in half.
  2. If necessary, scoop out each avocado hollow so it’s about the size of the egg. Oh, and eat the scoopings! Place the avocados in a baking dish so they’re level, stable, and they don’t tip.
  3. Break two eggs carefully into the hollows. Suggest you poke the yolks with a knife to break them, so the egg will cook faster and more evenly.
  4. Bake until whites are set and yolks are still runny, about 10 to 12 minutes. If you prefer a hard cooked egg, bake about 15 -20 minutes. If your eggs or avocado are chilled, allow for a longer baking time.
  5. Fry 2 slices of chopped bacon, if using.
  6. Remove from oven. Garnish with green onion and bacon, if using. Enjoy

German pancake with apples in cast iron skillet

  • Total Time 35 minutes

Serves 2

 This pancake is more akin to Yorkshire pudding than to griddle cakes, since both are based on light batters and baked at high temperatures. The pancake puffs up dramatically in the oven. Simplify the recipe by skipping the apples and serving with just a squeeze of fresh lemon juice and a dusting of confectioners’ sugar.

ingredients

  • 2 Golden Delicious or other sweet apples, peeled, cored and sliced
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 5-6 tablespoons confectioner’s sugar, plus sugar for dusting
  • 6 tablespoons unsalted butter
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt

directions

Preheat an oven to 425 degrees F.

In a bowl, toss together the apple slices, 1 1/2 tablespoons of the lemon juice, the cinnamon, nutmeg and 5-6 tablespoons confectioner’s sugar, adjusting the amount of sugar to the tartness of the apples.

Place a heavy, oven-proof 10-12-inch frying pan, preferably cast iron, over medium heat. Add 4 tablespoons of the butter, allow to melt and then add the apple mixture. Sauté until the apples are tender but not misshapen, about 4-5 minutes. Remove from the heat.

In a separate pan over low heat, melt the remaining 2 tablespoons butter. Remove from the heat and set aside.

In a bowl, combine the eggs and milk and whisk until well blended. Sift together the flour and salt. Slowly pour the sifted ingredients into the egg mixture, whisking constantly. Add the melted butter and whisk until a smooth batter forms.

Arrange the apple slices around the bottom of the frying pan. Pour the batter evenly over the top. Immediately place in the oven and bake until quite golden and puffed up, about 20 minutes. Turn out the pancake onto a warmed platter, apple-side up. Drizzle with the remaining 1 1/2 tablespoons lemon juice and dust with the extra confectioner’s sugar. Serve immediately.

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