Eggs in Purgatory

http://passionforthekitchen.com/2010/09/05/sunday-morning/

Sunday morning breakfasts are my absolute favorite! I always enjoy making something  special and sitting around the table with my family.

I  have so many to share with you and today’s is Eggs in Purgatory:

Preheat oven to400

Gather a  shallow baking dish

Marinara Sauce ( I use Newman s Own Organic Marinara in a pinch when I’ve run out Nana Jean’s  sauce in freezer)

4 eggs

Parmesan cheese

4  100 calorie English muffins or whole wheat sandwich thin

Pour marinara  into the shallow baking dish. Make 4 little  indents so you can fill with the raw egg. Crack each  egg into the 4  indents. Bake in oven until the egg whites settle…You still want the yolks to be runny. About 5-7 min. In meantime toast english muffins.When eggs done, place them on top of english muffins, sprinkle with cheese (optional red pepper flakes). Enjoy!

Serves 2

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Published in: on November 21, 2010 at 8:38 am  Leave a Comment  
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Breakfast Time! Greek Egg White Omlette

One of my favorite breakfast dishes that is so easy and healthy to make! What you need and do: 5 egg whites and 1 whole egg beaten. Heat EVOO in pan olive oil and add in chopped spinach, tomatoes, mushrooms and leeks..( whatever you’ve got on hand) Add in eggs, oregano, salt and pepper..Cook for a bit until edges stiffen, add in fat free feta and chopped banana peppers…Flip over and cook additional 4-5 minutes…Cut in half and serve your other half a fantastic meal! 🙂

Black Bean Breakfast Burritos

A fried egg, sunny side up.

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I’m using the left over Black beans from last nites Black Bean Turkey Burgers to make this tasty breakfast…

5 egg whites and 1 whole  egg and 1 tbsp of 2% milk

2 whole wheat and low carb tortillas

1 can of seasoned black beans ( cuban style) heat in saucepan

2 wedges laughing cow lite queso cheese

salt and pepper

1/2 salsa of your choice

Beat eggs and milk in bowl and add to pan heated with olive oil on stove top, season with salt and pepper. Add in 1/2 cup of the black beans after the eggs are almost scrambled. Mix together well. Heat up tortillas in oven or microwave. Spread a wedge of cheese on each tortilla, dived up egg mixture between both tortillas. Add 2 tbsp of salsa and roll and fold up!

Italian Style Spaghetti Squash Casserole

Cucurbita pepo (spaghetti squash). Location: M...

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This dish is has an Italian taste to it that is low fat and healthy for you!

1 medium sized spaghetti squash (cut in half and place face down in dish, add in 2 tbsp of water and cover with plastic wrap . Cook for 8-10 min…Let cool and then take a fork and scrape out the squash from the inside into a long and shallow baking dish…Looks like spaghetti. Drizzle with olive oil and set aside.)

1 16 oz container of part skim ricotta

1 pacakge of frozen chopped spinach thawed and drained

1 large  can of fire roasted tomatoes, drained

1 package of part skim or 2% shredded mozerella

1/4 cup reduced fat greated parmesean cheese

1 egg or the equivalent egg substitute

1 tbsp Italian Seasoning

salt and pepper

1 lb ground turkey ( browned with 1 small onion diced and 3 cloves of garlic diced, drain on paper towels and set aside)

Pre heat oven to 350. In a small bowl add 1/2 of the package of mozzarella cheese and Parmesan together.  Add in seasonings, spinach and egg ; mix well. Spread the ricotta mixture on top of the spaghetti squash, top with browned turkey. Spread can of drained fire roasted tomatoes on top. Sprinkle with the remaining Parmesan cheese. Bake for 30-35 minutes.

Published in: on October 26, 2010 at 10:48 am  Comments (3)  
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Breakfast for Dinner: Egg White and Spinach Tomato Frittata

State fruit - Tomato

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I love having breakfast for dinner, reminds me of  my childhood when it was Dad’s turn to cook and he made waffles and eggs! 🙂

Egg White and Spinach Tomato Frittata

8 egg whites

1 bag of baby spinach cleaned and dryed

1 tomato sliced thin

1/3 cup fat free creamer

1 1/2 cups of reduced fat shredded mozzerella  cheese

salt and pepper

2 tbsp olive oil

( optional: leeks cleaned sliced and diced, green parts only)

Pre heat oven to 375. Beat egg whites and cream together, set aside. In a large oven safe pan, place on stove top and heat EVOO on medium high. (add the leeks here) Add spinach and just stir around for about 3 min, until slightly wilted. Season with salt and pepper. Add egg white mixture, and incorporate spinach into egg whites and then let it sit on stove top till the edges begin to stiffen and the center begins to form. Top with slices of tomato covering the egg whites and sprinkle with the cheese. Place pan on center rack in oven and cook 10 minutes, or until center rises and stiff. And cheese melted 🙂

 

**You can use fingerling potatoes as a base in pan. Slice thin and place in pan in one layer covering the bottom with EVOO. Cook for ten minutes. You’ll have to cook the spinach separate and then add to the pan after the egg mixture added to the pan and follow the rest of the steps. So yummy!


Sunday Breakfast

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Published in: on October 3, 2010 at 12:19 pm  Leave a Comment  
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Lox & Whole Wheat Bagel Thins

A bagel

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1 small package of smoked salmon

1 small onion sliced thin

4 tbspn reduced fat cream cheese

2 whole wheat bagel thins

salt and pepper

Toast bagel thins. On each side of bagel thin spread 1 tbsp of reduced fat cream cheese. ( I love the scallion one!) Place 2 slices of smoked salmon on each bagel and top with onions. Season with salt and pepper. 🙂

Serve 2 . Add scrambled eggs ( 2 eggs and 3 egg whites) or egg beaters alongside…

Whole Wheat French Toast

Small maple syrup jug with non-functional loop...

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A favorite breakfast for my kids!

1 loaf of whole wheat bread ( you can by from bakery whole and have them slice it thick)

3/4 cup 2% milk

3 eggs ( You can also omit eggs and use the equivalent Egg Beaters)

1 capful of vanilla extract

2 tbsp cinnamon

2-3 tbsp unsalted butter

Lite maple syrup

Whisk together milk, eggs, cinnamon, and vanilla. Heat pan on stove top, 1 tbsp of unsalted butter. Dip bread into mixture coating both sides and add to pan, cook both sides till lightly brown. Finish rest of slices using the butter sparingly.

I cut the French toast with large cookie cutters into fun shapes for my children and top with sliced bananas and syrup!

Open faced Poached Egg Sandwich

Boil of pot of water, add 2 tbsp white vinegar to water.

Toast 2 whole English muffins sliced in half ( 100 cal)
1 cup rinsed and dry baby Spinach
4 slices of tomato
4 tbsp reduced fat cream cheese

Place 2 eggs at a time in boiling water, ( not a high boil) after 4-5 min checkon eggs, whites should be set and you want the yolks to not over cook!

After muffins toasted, on each slice: 1 tbsn of cream cheese, a little spinach and a slice of tomato. Top with the poached egg! Season with salt and pepper.. And hot sauce! 😉

Makes 2 servings

Published in: on September 19, 2010 at 6:54 am  Leave a Comment  
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Fast Breakfast Egg Poppers

Pre heat oven to 350

Spray cooking spray over a 12 pan muffin tray.

In a bowl mix together 2-3 cup egg beaters, 4 slices Canadian bacon diced , 1/2 cup reduced fat cheddar cheese finely shredded and chopped, 1 bunch chives chopped, ( optional : mushrooms , onions garlic and/or spinach diced) . Mix well and pour into each muffin tin 3/4 way full. Bake for 25 mins, until set.

2 per serving…

Published in: on September 15, 2010 at 2:13 pm  Leave a Comment  
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