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Archive for the ‘Breakfast’ Category

This recipe is so easy, and makes a wonderful breakfast, lunch or dinner. I serve mine with plain Greek yogurt on top, but sour cream or salsa could be used as well.

Servings: 4-6 slices

Ingredients

  • 1/4 cup olive oil
  • 1 pound russet potatoes (about 2) — or 1 pound Yukon gold potatoes — peeled and cut into 1/4-inch cubes
  • 1 onion, minced
  • 1 large red pepper, diced
  • salt and pepper
  • 10 large eggs

Directions

  1. Heat oven to 450 degrees and move the oven rack to the middle position.
  2. Heat oil in a 10-inch ovensafe nonstick skillet over medium-high heat. Add potatoes, onion, red pepper and a dash of salt. Cover and cook, stirring occasionally, until the potatoes are soft (8-10 minutes).
  3. Whisk eggs with a pinch of salt and pepper. Add mixture to the skillet and cook, using a rubber spatula to stir gently in a circular motion, until mixture is slightly thickened, about 1 minute.
  4. Place skillet in the oven and bake until the top is puffed and the edges pull slightly away from the pan (3-5 minutes). Use a rubber spatula to loosen the tortilla from the skillet, place on a cutting board, and slice into wedges. Buen Aprovecho!

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Recipe Source: Emeril Lagasse – Food Networ

Ingredients:

  • Eggs
  • Water to cover eggs
  • Pinch salt

Directions:

  1. Place the eggs in a saucepan and cover with water. Season with a pinch of salt. Place the pan over medium heat and bring to a boil. Cook for 2 minutes.
  2. Remove from heat and cover with a lid. Allow the eggs to sit for 11 minutes.
  3. Drain and cool the eggs for 2 minutes in ice water. Drain and peel the eggs.

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The dates in these muffins replace the white sugar found in most muffin recipes and add healthy fibre. Extra virgin olive oil replaces  high-cholestorol butter.

Yield: 12 muffins

  • 1 3/4 cups all-pupose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. salt
  • 4 large egg whites, beaten
  • 1 cup canned pumpkin, unsweetened
  • 1 cup chopped dates
  • 1/2 cup chopped walnuts
  • 1/3 cup packed light brown sugar
  • 3 tbsp. EVOO (extra virgin olive oil)
  1. Heat oven to 425 degrees.
  2. Line muffin cups with paper liners, or coat with nonstick cooking spray. Set aside.
  3. In a large bowl, combine first 6 ingredients. Make a well in the center, set aside.
  4. In a small bowl, combine remaining 6 ingredients.
  5. Pour mixture into well in dry ingredients and stir until mix is just moistened and batter is still slightly lumpy.
  6. Pour batter into muffin cups (each should be three-quarters full).
  7. Bake 18 – 20 minutes, or until tops are light golden and a toothpick inserted into the middle comes out clean.
  8. Cool for 5-10 minutes, then remove from pan to cool completely on a rack.

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This recipe was given to me by a triathlete friend of mine. They are wonderful low-carb, high-protein muffins. Spread peanut butter on the top before eating for extra flavor.

Yield: 12 muffins

Ingredients

  • 1 1/2 cup oat bran
  • 1 cup egg whites (from container) or 6 egg whites
  • 1/2 cup canned pumpkin
  • 1/2 cup applesauce w/ cinnamon
  • 2 Tbs. peanut butter (all-natural is best)
  • extra dash of cinnamon & nutmeg
  • 3 tablespoons (or 2 long squeezes) of honey
  • 1 banana, mashed
  • 1 cup frozen blueberries
  • extra peanut butter (to spread on top before eating)
  1. Preheat oven to 375 degrees.
  2. Mix all ingredients together until well blended. Add the blueberries at the very end so they don’t get too mashed up.
  3. Bake at 375 degrees for 20 minutes.
  4. Let muffins cool on rack. Spreak some peanut butter on them before eating. Store in refrigerator.

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