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

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

lemon olive oil cake

August 7th, 2019 · 11 Comments

Hope everyone had an amazing Memorial Day weekend!  Things have been so crazy, I really needed three days just to catch up on everything!  I spent a full day baking and can’t wait to show you guys all the amazing recipes I whipped up, and then spent a full day working on the sequel to Moving Neutral, which is coming along really well!  I can’t wait to show you guys what happens to Blake and Casey next.  🙂

One of the highlights of my day of baking was definitely this lemon cake, which seems difficult but really only takes a few minutes of prep and basically uses ingredients you probably already have in your pantry!  Eggs, flour, sugar, olive oil, lemon juice, powdered sugar, salt, and that’s it! 

Easy to whip up on a random weekend morning, and totally delicious!

Lemon Olive Oil Cake

INGREDIENTS
For the cake:
1/4 cup lemon juice
2 large eggs
1/2 cup skim milk
1/4 cup olive oil
1 tsp vanilla abstract
1/4 tsp kosher salt
1 1/2 cups all purpose flour
3/4 cup sugar
1 tsp baking powder
1/4 tsp baking soda
For the glaze:
1 cup powdered sugar
1-2 tbsp skim milk

DIRECTIONS

Preheat the oven to 350 degrees F. 

In a stand mixer, mix together the eggs and sugar, and then add the milk, vanilla, olive oil, salt and lemon juice.  Mix until combined, and then add 1 cup of flour, the baking powder and baking soda (sprinkle them lightly across the mixture) and the additional 1/2 cup flour.  Mix together until smooth, and pour into a pre-greased pan (approximately 8″x4″). 

Bake the cake for approximately 45 minutes, or until a skewer inserted into the center comes out clean.  Allow to cool.

For the glaze, mix together the powdered sugar with 1 1/2 tbsp of milk, and add additional milk if the glaze isn’t runny enough to pour.  When it is, pour the glaze over the loaf, cut into slices, and serve.

Tags: Breakfast and Brunch · food