Tag Archives: breakfast

Farmers’ Market Frittata

A trip to our local farmers’ market yesterday provided me with some much-needed inspiration. Before we get to today’s blog post, let me apologize for my absence the past couple months. Life threw me some punches and my blog suffered while I rolled through them.

Now, onto our fabulous brunch inspired by yesterday’s market. After yoga, we strolled the farmers’ market and we were starving by the time we reached home! So, I threw together this quick frittata with ingredients we picked up while there.

Farmers' Market Frittata (1)

A twelve inch skillet is heating up on the stove top over medium heat while the first of the veggies are getting prepped. Two fresh sweet onions, two fresh cipollini onions, four fresh garlic cloves, a half cup of broccoli florets, and a half cup of cauliflower florets are rough chopped and tossed into the skillet with two turns of extra virgin olive oil. Salt well and sauté until the veggies begin to get tender.

Farmers' Market Frittata (2)

While those veggies are sautéing, rough chop a good size handful of kale and swiss chard. Once the other veggies begin to get tender, add to the skillet.

Farmers' Market Frittata (3)

Continue to sauté the veggies until the greens wilt. While the greens are wilting, whisk together twelve eggs and one-half cup of unsweetened almond milk seasoned with salt and pepper.

Farmers' Market Frittata (4)

Pour the egg mixture over the veggies. Using a spatula, continue to go around the edge of the pan moving the eggs toward the center until they begin to set.

Farmers' Market Frittata (5)

Once the eggs begin to set, move to the oven, which has been preheated to 400*. Cook about ten minutes until the edges begin to brown.

Farmers' Market Frittata (6)

Once the edges are brown, sprinkle a quarter cup of non-dairy mozzarella cheese over the top.

Farmers' Market Frittata (8)

Once the cheese is nice melted, about five minutes later, pull the frittata out of the oven and let rest for another five minutes or so.

Farmers' Market Frittata (10)

Slice the frittata as you would a pie, into eight nice size servings. I served it along side some sliced avocado and ezekeil toast. After we ate, we decided to deliver some to our local farmers as a thank you for providing the delicious veggies!

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Egg Stuffed Avocado

I first came upon the idea for this dish somewhere, but must admit I have absolutely no recollection as to where. Flipping through the pages of a magazine? Maybe. Watching TV? Maybe. Surfing the net? Maybe. I just don’t know. What I do know is that this breakfast/brunch dish is simple, healthy and delicious!

Egg Stuffed Avocado 1

Start with two avocados. One of my absolute favorite foods! So rich, creamy and nutritious. Cut the avocados in half and remove the pit.

Egg Stuffed Avocado 2

Hollow out the avocado halves to make room for the egg and place them into a well seasoned cast iron skillet. If you do not have a cast iron skillet, any oven safe skillet or even casserole dish would do. I just look for any excuse to use my favorite cast iron skillet.

Egg Stuffed Avocado 3

Next, season them well. I used some sea salt, fresh ground pepper, red chili flakes and nutritional yeast. This is where you can get creative. Use any combination of seasonings you and your family like.

Egg Stuffed Avocado 4

Crack one large egg into each avocado half. Make sure to hollow out enough of the avocado to make room for the egg, or you will have some spillage like I did here! No worries though, they were still absolutely delicious.

Egg Stuffed Avocado 5

Top with some non-dairy cheese. I used Daiya cheddar, but this is another chance to get creative. Use whatever cheese you have available.

Egg Stuffed Avocado 6

Place them into a preheated 425* oven for fifteen-twenty minutes until the eggs are cooked and the cheese is melted. I served them all by themselves, but with some nice home fried potatoes would be good too!


Sunday Breakfast: Huevos Rancheros

The inspiration for this dish came from Melissa d’Arabians show Ten Dollar Dinners on Food Network. To see her original recipe, follow this link: http://www.foodnetwork.com/recipes/melissa-darabian/huevos-rancheros-recipe/index.html

Since then, I switched it up to make it dairy free and played with the ingredients to make it my own. This is a quick and easy breakfast that you can make over and over and never make it the same way twice! Also, one of the nice things about this recipe is that is just as easy to make for two or ten people.

Huevos Rancheros 1

To start, the tortillas of your choice. In our house, this translates to whatever tortillas I happen to have in the freezer. The tortilla of the day today is a six-inch flour tortilla.

Huevos Rancheros 4

Coat the tortillas with extra virgin olive oil and a sprinkle of salt. Very carefully press the tortillas into a large muffin tin to make little cups.

Huevos Rancheros 2

The ingredients always vary depending on what we have on hand. Today, I took six strips of this gorgeous thick cut peppered bacon and cut it into small pieces. This could be sausage, ham, mushrooms, even greens. Whatever you are in the mood for.

Huevos Rancheros 5

Into my favorite cast iron skillet to brown. Once all the fat is rendered and the bacon is browned nicely, remove to a paper towel lined plate and drain the grease from the pan.

Huevos Rancheros 3

Rinse and strain one can of pinto beans. This can basically be any can of beans you have in your cupboard. Black beans, kidney beans, or pigeon peas would work just as nicely.

Huevos Rancheros 6

Into the skillet go the pinto beans to make the filling for the tortillas.

Huevos Rancheros 7

Add the bacon back into the skillet as well. Can I just say, at this point, the house smells phenomenal!

Huevos Rancheros 8

Also add in one can of unsalted diced tomatoes. Using unsalted diced tomatoes instead of flavored ones allows you to control the sodium levels in your dish. Since I used the bacon, I didn’t add any other salt to the dish. Next add in a few tablespoons of your favorite salsa and/or hot sauce. Stir well to combine.

Huevos Rancheros 10

Scoop several generous spoonfuls of the bean mixture into each cup. You want them to be filled about three-quarters of the way. Crack one egg into each cup. Into the oven they go! Bake for about six minutes until the eggs just start to set around the edges.

Huevos Rancheros 11

Pull them out of the oven and top with non-dairy cheddar cheese. Daiya is the brand of choice in our house, but feel free to use what you have. Of course, if you are not dairy free, cheddar or monterey jack cheese would work well here. Cover loosely with aluminum foil and back into the oven they go.

Huevos Rancheros 12

Eight minutes or so later, the edges of the tortillas are nicely browned and the eggs are cooked through. Adjust the time based on how you prefer your eggs. For very loose yolks six to seven minutes would work. For harder yolks, let them go nine to ten minutes.

Huevos Rancheros 13

Be very careful with this next step! Lift the individual cups out onto your plate. They will be hot! Also, you do not want to break them. Top with a small amount of dairy free sour cream. Of course, regular sour cream would work as well. I served them along side the leftover bean filling today. No need to let all that yumminess go to waste!


Sunday Breakfast…Pork Hash & Poached Eggs

Sunday breakfast has become a tradition in our house. On Sunday, breakfast is special. No skimping, no rushing! A nice, big, warm, hearty, savory meal to start off our day of relaxation. I try to plan for these things, but sometimes that just doesn’t happen and I search through the fridge and freezer to see what I can come up with. This was one of those weeks.

This week, I found four bone-in center cut pork chops in the freezer. Perfect! Season well with fresh cracked pepper and garlic infused sea salt on both sides.

Once seasoned well, into a skillet which has been heated over medium-high heat with some mushroom sage infused extra virgin olive oil. Cook approximately two to three minutes per side. They will continue to cook once added in to the hash.

Once browned nicely, remove from skillet and allow to rest.

Rough chop one medium onion.

Next, I grabbed some potatoes out of the potato basket. I used a variety of yukon gold, red potatoes and blue potatoes. Use whatever potatoes you have on hand.

Rough chop all of the potatoes along with the onion. You should have a pretty decent amount of potatoes.

Add a little bit of water to scrape up all the nicely browned bits in the bottom of the skillet. These brown bits equal amazing flavor! Add in the potatoes and the onion and allow to simmer until water is gone. This will help the potatoes begin to cook.

Continue to saute in the pan, but do not move around too much. You want the potatoes to get nicely browned. Rough chop the pork and add in to the skillet.

The hash is done when all of the water has evaporated and the pork and potatoes have lightly browned.

While all of this is going on in the skillet, prepare to make your poached eggs. These have never been my strong point, so I invested in a poaching pan. They are now! Good thing is, the poaching pan also doubles as a nice two-quart pan.

Once the water starts to simmer, not boil, it is time to add in the eggs. I cracked them into little glass bowls and then slid them into the egg dishes in the pan.

Keep an eye on them. They can go from under to over done in a minute. At three minutes they are not quite done yet.

Right around five minutes? Perfect!

To serve, a nice size portion of the pork hash goes onto the plate. Remember, we only allow ourselves to eat like this on Sunday! This is not an everyday kind of meal!

Two of the poached eggs top the pork hash. Yes, I broke one. It was going to get broken when I ate it anyway! You are now ready to enjoy.


Pumpkin Bread Pudding

Since, Halloween is rapidly approaching, I decided to focus on pumpkin this week! Today’s recipe, pumpkin bread pudding, showcases pumpkin in a warm and savory bread pudding.

This is a pretty simple recipe. Some day old bread, pumpkin, almond milk, eggs and spices is all it takes to create this fabulous fall dish.

Start by cutting the bread into one inch cubes and placing them into a non-dairy buttered nine by twelve baking dish.

Next, mix the custard. Six cups of vanilla almond milk and four eggs get whisked together. Season with grated nutmeg, cinnamon, allspice and ginger. For a sweeter version you could add brown sugar to the custard.

Pour the custard mixture over the bread and place aside. This needs to sit for about two hours to absorb the custard and flavors. If you are in a hurry and must cheat, let it sit for a minimum of thirty minutes.

While the bread mixture sits, cube up your pumpkin. Scatter over the top of the bread mixture and cover with aluminum foil. Place in a 350* oven for forty-five to sixty minutes until the top is nicely brown and the middle is firm. I apologize, somehow I forgot to take a picture of the bread pudding fresh out of the oven.

Scoop into your favorite bowl and enjoy! I topped mine with a little warm vanilla almond milk and grate cinnamon for dessert. This dish makes a wonderfully warm earthy dessert but would also work well as a side dish with roasted chicken or turkey. Maybe Thanksgiving dinner?


Honey Wheat French Toast with Blackberry Mint Jam

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This is another of my Sunday morning breakfast ideas. There have been an overabundance of juicy sweet blackberries this year. Might as well put some to good use!

Not sure what it is about this year’s produce, but it has been fabulous. Is it the heat? The rain? Both? Whatever it is, I am grateful!

For this creation, I started with one quart of blackberries fresh from the farmers’ market. They went into a large skillet over medium heat along with one-quarter cup of sugar, two tablespoons of fresh squeezed lime juice with the zest as well, and several sprigs of blue mint from the herb garden.

As the berries begin to soften, mash them well with a potato masher. Bring mixture to a boil, stirring often. Turn down heat, and simmer ten to fifteen minutes until thickened.

Meanwhile, make the french toast. In a large mixing bowl, combine six eggs, fresh grated nutmeg and cinnamon bark, and about a cup of vanilla almond milk. Whisk well.

We had picked up a loaf of honey wheat bread at the farmers’ market the day before, so I decided to use that. Feel free to use whatever bread you have on hand. Slice the loaf of bread into eight or so pieces.

Heat a tablespoon of butter in a large skillet over medium heat.

Dip each slice of bread into the egg mixture to coat both sides well. Into the skillet it goes. When browned nicely, flip over. Each side takes about two to three minutes to brown nicely.

When the french toast is done, serve drizzled with the blackberry mint jam. Delicious and nutritious!


Tofu Breakfast Scramble

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Decided to go with a breakfast recipe this time. Not your average breakfast, but one of my favorites. Tofu scramble! This recipe is extremely diverse. Feel free to mix up the veggies and spices to make it your own!

Press one twenty ounce block of tofu to remove any extra moisture. Crumble into different size pieces into a mixing bowl. You want the pieces to look similar to scrambled eggs consistency.

Add in two tablespoons of your favorite extra virgin olive oil, a tablespoon of nutritional yeast, a teaspoon or so of turmeric, sea salt and pepper. Mix well, with your best kitchen tool…your hands!

This particular morning, I looked in the fridge and grabbed a pound of cremini mushrooms, a bunch of kale and two shallots. Rough chop the veggies.

Heat a medium-sized skillet over medium heat on the stove top. Add one turn of extra virgin olive oil.

Saute the shallots and cremini mushrooms until the shallots begin to get tender.

Add in the kale, and saute another five minutes or so until the kale begins to wilt.

Add tofu mixture into the skillet and continue to saute until warmed through. This takes about ten to fifteen minutes.

My favorite topping for any tofu scramble is sriracha sauce, but feel free to top it however you like!


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