Entries Tagged as 'Breakfast and Brunch'
Remember last week, when I told you that my recipe for roasted asparagus was actually the first half of an even better recipe? Well, it was. Despite my extreme love of gelato and animal crackers for breakfast (sometimes the first thing you grab is actually… totally unhealthy on purpose), I like to throw in something healthy every now and then!
I’ve posted a few recipes for mini frittatas on Sugarlaws, and one of the great things about them is that they’re an easy weekend recipe that’ll stay delicious in your fridge for several days — so if you want to make these on Sunday, your batch will last to mid-week! Way more delicious than boring old toast, and way healthier than ice cream, for a quick and easy breakfast.
Mini Asparagus Frittatas
4 whole eggs
2 egg whites
1 batch Roasted Asparagus
1 cup grated Gruyere cheese
1/2 tsp fleur de sel
Preheat oven to 375 degrees. Cut the roasted asparagus into 1 inch sections. Fill about 1/3 of each muffin tin with asparagus, reserving some of the tips. Ten add the gruyere cheese.
In a large bowl, beat eggs with salt and pepper until foamy and approximately doubled in size. Fill the muffin cups to about 3/4 full with the egg mixture, and then top with the reserved asparagus tips.
Bake for 25 minutes, or until eggs are set and slightly browned on the tops.
Makes six mini frittatas.
Tags: Breakfast and Brunch · food
I’ve recently been on a major breakfast kick — not necessarily a healthy breakfast kick, but at least I eat *something* in the morning, and don’t just wait until 2 pm lunch to try to squeeze (no pun intended) some food in! (Today it was ice cream… no judgments, ok?)
So I was particularly excited to be asked to work with fabulous and healthy applesauce brand, GoGo squeeZ! They have the cutest containers of squeezeable applesauce that are all natural, 100% fruit, grown in farms an orchards that care about the environment — oh, and gluten, dairy, and nut free. Basically, everything that your food should be and rarely is. If you guys have kids, this is the perfect thing to throw in your bag (or their lunchbox) for a daytime snack!
And even if you’re an adult, applesauce is still deliciousl I used their apple mango flavor for this recipe and it was so good. They’ve just announced their new packaging over on their Facebook page, so be sure to look for it in your grocery store!
And once you find it, make this!
Raspberry Mango Applesauce Parfait
1 package GoGo squeeZ Apple Mango
~6 ounces vanilla or plain greek yogurt (I used nonfat)
1/2 cup fresh raspberries
1 tsp powdered sugar, to garnish
Layer approximately 4 ounces of greek yogurt in the bottom of a single-size serving dish. Spoon over it about 1/4 cup fresh raspberries, reserving some of the prettiest ones to garnish. Squeeze one package of GoGo squeeZ Apple Mango over the raspberries, then pour on the remaining yogurt (reserve 1 tbsp) and add the additional 1/4 cup raspberries. Spoon out 1 tablespoon of additional yogurt and a few raspberries on top, and dust on some powdered sugar. Serve!
Tags: Breakfast and Brunch · food · I have partnered with GoGo squeeZ as a member of the squeeZ squad. Over the next few months I will be helping them pass the play. · sponsored
February 6th, 2012 · 6 Comments
Sometimes when I have a really great dish at a restaurant, I try to recreate it at home, just to see how I do (last time was this one, based on a really terrific dish at Minetta Tavern). Usually it’s within a few days of whatever delicious meal inspired me, but this time I was feeling a little crazy.
I made this the same DAY that I ordered it for brunch (those of you on Twitter may remember it here).
And it was terrific for dinner too. I love crab, but a lot of the crab dishes in Houston come slathered in mayonnaise, which I can usually do without. But melted, creamy brie surrounded by perfectly cooked eggs?
Good enough to eat twice a day, apparently.
Crab and Brie Omelet
3 large eggs
1 tablespoons cold water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoons olive oil
4 ounces fresh crab meat, picked over
5 chives, cut up
4 ounces Brie, sliced into small pieces
Preheat broiler to 450 degrees.
Whisk eggs, salt, pepper and water in large bowl to blend. Melt 1 tablespoon olive oil on 10-inch nonstick omelet pan over medium heat. Pour the egg mixture into the pan and cook until almost set, tilting pan and lifting egg mixture with rubber spatula to allow uncooked portion to run underneath, about 1 minute.
Spoon the crab over the right half of the omelet, and place the cheese over the crab. Season with salt and pepper. Place pan under broiler until cheese begins to melt and egg is almost cooked, about 60 seconds.
Fold left side of omelet over the filling. Slide omelet onto a plate and serve immediately.
Tags: Breakfast and Brunch · food