Scrambled Eggs with Tomato and Broccoli

October 28th, 2019 · 13 Comments

Scrambled Eggs with Tomatoes and Broccoli from Sugarlaws

My favorite meal of the week, by far, is Sunday brunch.  Homemade or (more often) eaten out, it’s the most relaxing meal of the week — you can linger for hours with the paper and a glass of wine, or you can just enjoy a hearty, satisfying meal.  And whether it’s eggs, pancakes, or a more lunch-y type of meal, it’s hard not to love brunch.

But, for today, eggs.  Our CSA box (my new favorite thing on earth) comes with a carton of incredibly fresh, cage-free eggs, so I will be repeating this recipe quite a bit!  And it’s an easy meal to do for a group, so if you’re having some friends over on a Sunday, just pair it with a light salad and some crusty bread, and your guests will never want to leave.

On a happier note, only a few quick months before those wonderful spring veggies pop back up at the farmer’s market.  As soon as Christmas is over, it just feels like it should be spring!  I’ve been feeling a little creativity-challenged without all that inspiration every week, but I’m trying to embrace my favorite winter staples (carrots, squash) before they’re gone.  So expect a few more of those in upcoming weeks!

Scrambled Eggs with Tomatoes and Broccoli from Sugarlaws

Scrambled Eggs with Tomatoes and Broccoli

INGREDIENTS
2 tablespoons olive oil
1/4 cup chopped onion
6 eggs, beaten
1 stalk broccoli, cut into florets (about 1 1/2 cup florets)
2/3 cup cherry tomatoes, halved
1/4 cup parmesan cheese, grated
Salt and pepper to taste

DIRECTIONS 
Heat olive oil in a saute pan over medium heat. Add onions and broccoli, and saute onions until translucent. Pour in eggs. Cook, stirring occasionally to scramble. When eggs appear almost done, stir in chopped tomatoes and parmesan cheese, and add salt and pepper as desired. Cook, stirring regularly, until tomatoes are burst and eggs are set.

Serves 4.

Scrambled Eggs with Tomatoes and Broccoli from Sugarlaws

Tags: Breakfast and Brunch · food

baked quinoa and eggs

September 27th, 2019 · No Comments

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I haven’t always been a breakfast person, but I find that as I get older (and, more importantly, busier), breakfast has become my favorite meal of the day. 

Let’s be clear: I’ve always loved eating breakfast foods.  I regularly go out for dinner and order omelettes and bagels when they’re on the menu, but somehow eating a big meal first thing in the morning has never been my thing. 

That changed a lot when I got pregnant — to avoid morning sickness, the first thing I’d do after waking up was to make myself a few slices of toast for breakfast.  And eventually, it became a bit of a habit — after the first trimester was over, I still found myself craving something healthy and delicious in the mornings.

And this is the perfect recipe for those cravings — it’s a boost of protein, vitamins and whole grains in a single dish.  It’s a yummy, nutritious way to start your day! 

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Baked Quinoa and Eggs

INGREDIENTS
2 cups cooked quinoa (cooked according to package instructions)
4 cups spinach leaves
1 tbsp olive oil
1 red bell pepper, diced
4 eggs
1/4 cup grated Parmesan cheese
2 tbsp chives
Sea salt
Fresh ground pepper

DIRECTIONS

Preheat oven to 375.  In a medium saucepan, saute the spinach and bell pepper in olive oil, adding Parmesan cheese, sea salt and ground pepper to taste (approximately 5-8 minutes).  In a medium-sized baking dish, spread cooked quinoa across the bottom of the dish, and then top with the spinach and bell pepper mixture.  Carefully break four eggs on top of the spinach mixture, keeping the egg yolks intact. 

Bake until the egg whites are set, about 15 minutes.  Remove from the oven and sprinkle with chives and additional ground pepper.  Serve warm.

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Tags: Breakfast and Brunch · food

Mini Shallot Frittatas

September 2nd, 2019 · 16 Comments

Mini Shallot Frittatas from Sugarlaws

Six months ago, almost to the day, I had my first encounter with mini frittatas.  Since then, they’ve become a regular in my kitchen, both as a great way to use up ingredients sitting in my fridge and as a healthy, simple meal.

This was going to be a Mini Fiddlehead Frittata recipe, except I thought to taste the fiddleheads after blanching them and before making the frittatas, and I realized that, it turns out I hate fiddleheads (good to know, right?).  So the background ingredients (shallots and cheese) became the backbone of this recipe.

And, like many unexpected twists and turns in my kitchen, I ended up liking these a lot!  More importantly, this recipe falls into the category of “recipes I can make anytime because I have all the ingredients all the time” — and who doesn’t love a recipe that doesn’t even require a trip to the grocery store?

So sit back, have a few of these for breakfast or as a light dinner, and I’ll be back in a couple of days with something much less virtuous…

Mini Shallot Frittatas from Sugarlaws

Mini Shallot Frittatas

INGREDIENTS:
4 whole eggs
4 egg whites
1 tbsp olive oil
8 large shallots, diced
3 cloves garlic, minced
1 tsp coarse sea salt
1/2 cup freshly grated parmesan cheese

DIRECTIONS:
1. Preheat oven to 375 degrees.
2. In a medium sized saute pan, heat olive oil, garlic and shallots until fragrant and translucent.
3. In a large bowl, beat eggs until foamy and approximately doubled in size.
4. Using butter or cooking spray, grease a muffin tin generously.  Divide shallot mixture into eight muffin molds. Fill to 3/4 full.  Sprinkle the parmesan cheese over the shallots in equal portions.  Pour egg mixture over the shallots so that each cup is nearly full.
5. Bake for 25 minutes, or until eggs are set and slightly browned on the tops.

Makes eight mini frittatas.

Mini Shallot Frittatas from Sugarlaws

Tags: Breakfast and Brunch · food