Category Archives: Eggs

Caprese Frittata with Turkey

I am on a health rampage. I hope it stays. I love being inspired to cook healthy.

This afternoon, a recipe from Tasty Kitchen inspired me, so for a delicious, healthy, protein-filled supper, I created my own version.

And I wanted to share it with you. Be inspired.

{Frittatas are amazing, by the way}

Please note, this is a non-recipe. Just make it how you like it!

Caprese Frittata with Turkey

2 eggs, beaten

1/2 tsp. flour

Salt, pepper, and garlic

1-2 T. milk

Spinach leaves

Turkey, chopped

Basil, fresh or dried

Sun-dried tomatoes, cut into slivers

Mozzarella cheese

Combine the eggs, flour, spices, and milk. Pour a little less than half of it into a greased 6-inch cast iron skillet. Begin to cook over low heat. While it’s cooking, layer spinach leaves over the eggs. Sprinkle the turkey on top. Pour the rest of the egg mixture over the turkey. Sprinkle basil, sun-dried tomato slivers, and mozzarella cheese over low heat. Transfer cast iron skillet to the oven. Broil until frittata is set. Remove to plate. Enjoy. And feel good because it’s so healthy. Yield: 1 serving

If at all possible, use fresh mozzarella and fresh basil. I’m not being a food snob; fresh mozzarella and fresh basil are just amazing that way.

Grace and peace,

~rachel~

Spinach Souffle

Please don’t be frightened. This is amazingly delicious. And moderately easy. When to eat it? We like it for supper with muffins on the side. Simple and tasty.

I love Spinach Souffle. You will, too.

Spinach Souffle

From The Living Cookbook

1/4 cup butter

1/3 cup whole wheat flour

2 T. minced onion (I use more!)

1/2 tsp. dry mustard

1/2 tsp. Italian herbs (or parsley, basil, oregano, and thyme)

1 1/2 cups milk

2 cups spinach, steamed and chopped (or three-fourths of a frozen package, thawed and drained)

1 1/2 cups shredded Cheddar cheese

1/4 cup grated Parmesan cheese

6 eggs, separated

3/4 tsp. cream of tartar

In a medium saucepan melt the butter and add the flour, onion, mustard, and herbs. Cook, stirring constantly, over medium-high heat until mixture is smooth and bubbly. Stir in milk all at once. Cook, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in the spinach and cheeses. In a large bowl beat the egg whites and cream of tartar at high speed unti lstiff but not dry. In a small mixing bowl beat egg yolks slightly. Add to spinach mixture. Gently but thoroughly fold spinach mixture into whites. Pour into a greased souffle dish and bake at 350 for 25-35 minutes* until delicately browned and knife inserted near center comes out clean. Serve immediately. Yield: 4-6 servings

*We usually have to bake it longer than this.

I encourage you to give this a try! Like I said, don’t be frightened by the spinach or the souffle. Your tastebuds will thank you.

Have a good evening!

~Rachel~

 

Queso Breakfast Burritos

Breakfast burritos are so much fun. You can add virtually anything to these babies. Each batch is an original recipe. You can add anything from ham, sausage, onions, peppers, potatoes, corn, rice, green chilies, mushrooms to ham, sausage, onions, peppers, potatoes, corn, rice green chilies, and mushrooms. Did I already say that? I like to make breakfast burritos because I can use up leftovers and no one cares.

Like today. There was a leftover baked potato and half a green onion in the refrigerator. I chopped them up.

I threw them in a skillet with some oil. And let them fry.

No need to beat the eggs first. I just turned the heat down and cracked the eggs right into the skillet. Like this.

Then I stirred them.

Then I added the secret ingredient – queso sauce. Yum. And I stirred some more. They started setting up.

When the eggs were totally cooked, I divided them among tortillas. Aren’t they pretty?

And I rolled them up, nuked them to get them a little warmer, and gave them to my wonderful brothers.

Much thanks to my brothers, by the way, who so nicely waited while I took pictures of their breakfast.

What do you add to egg burritos?

~Rachel~

“Not unto us, O Lord, not unto us, but to Your name give glory, because of Your mercy, because of Your truth” (Psalm 115:1).

Zucchini Omlette and Healthy Zucchini Pear Bread

Here’s two zucchini recipes for all you zucchini lovers out there!

Zucchini Omelette

Zucchini Omlette

2 eggs

2 T. flour

2 T. milk

2/3 cup zucchini, shredded

1 mushroom, diced

2 T. onion, diced

2 T. bell pepper, diced

2 T. shredded cheddar cheese

Salt, peper, onion powder, garlic powder, chili powder, and cumin to taste =)

In a blender, combine egg, flour, milk and a little salt and pepper until frothy. In a small greased skillet, saute vegetables and spices (to taste) until vegetables are tender. Remove from skillet; pour in egg mixture. Cook over low heat, covered, until eggs are solid. Put the vegetables on half the omlette; sprinkle with cheese. Fold over and serve. Yield: 1 serving

This is a creation of mine from the other night; it was yummy!

Zucchini Pear Bread

Zucchini Pear Bread (2)

2 cups pears, diced

1 cup zucchini, shredded

1 cup oil

1 cup honey

3 eggs

1 T. vanilla

3 cups whole wheat pastry flour

2 1/2 tsp. baking powder

1/2 tsp. salt

2 tsp. cinnamon

2/3 cup pecans, chopped

In a large bowl, combine pears, zucchini, oil, honey, eggs, and vanilla. In a separate bowl, combine flour, baking powder, cinnamon, salt, and pecans. Add to wet ingredients. Pour into two greased loaf pans. Bake at 350 for 55-65 minutes or until a toothpick inserted near the center comes out clean. Let cool for a few minutes before removing to a wire rack to cool completely. Yield: 2 loaves

We had an abundance of pears as well as zucchini, so I adjusted this recipe to make it healthier. We tried it tonight and it was delicious! The pears and pecans added a nice touch.

So…anybody have any zucchini recipes you want to donate? =) Hopefully, I can post them here by August 23rd if you can get them to me before that! Just e-mail me at seamstressrach@gmail.com or leave a comment with a link to your site! Thanks all!

Note: I am submitting these recipes to www.tammysrecipes.com for the In-Season Recipe Swap featuring summer squash!

~Rachel~