Eggs

If you haven’t already seen my post on eggs, I am such a fan of this versatile food.  Fantastic for a breakfast, lunch, dinner, a snack, dessert…you name it and eggs can probably be incorporated.  Here are some of my favorite egg recipes:

*Brown rice pancake omelettes

1/2 cup cooked brown rice

1 large egg(s)

2 medium egg white(s)

1 medium scallion(s) sliced

1 tsp soy sauce

Mix all ingredients above thoroughly together in a medium bowl. Heat a small nonstick skillet over medium-high heat. Add enough rice-egg mixture to coat the bottom of the pan. Cook for 2 minutes, shaking the pan to loosen the pancake. Flip and cook for one minute more, and then you can remove it from the pan. The ingredients above should make 3-4 pancakes.

**When I have this, I tend to serve it with a huge vegetable stir fry

*Baked eggs

This is a great recipe, especially if you want to finish up remaining vegetables in the fridge as anything goes really. Here’s how I make it:

Line an ovenproof dish with wafer thin ham/turkey/chicken (ignore if you don’t eat meat). Add some mushrooms, (spring) onions, peppers, spinach, and blanched broccoli florets and asparagus. Mix together 1 whole egg, 1 egg white, salt, and black pepper, and pour over the vegetables. Sprinkle a small amount of grated reduced fat cheese on top, and then put it in the oven for 25-30 minutes, or until the cheese has browned.

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