Veggie & Egg Skillet

Vegetable Egg Skillet

Veggie & Egg Skillet
Serves 2 – 3
Can be doubled | Can be halved | Makes great leftovers | Freezes well

This is a new favorite of ours for breakfast or lunch. Scott created the basic recipe years ago – he’s a master at making up delicious scrambled egg concoctions! This one has always stayed in our rotation, we love the interesting addition of oregano and cumin. Lately we’ve been making it as a frittata style skillet dish instead of as a scramble. You can slice it into wedges which look really lovely on the plate. For our Tablespoon version we use three egg whites and two whole eggs for 2 servings, but you could make it with all egg whites if you’re really trying to cut down on the fat.     ~ Susan

Ingredients

3 large egg whites
2 whole eggs
1/2 teaspoon sea salt (more or less to taste)
1/3 cup red onion – small dice
1/3 cup yellow pepper – small dice
2 cups fresh baby spinach leaves
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
2 teaspoons olive oil
sea salt to taste
optional garnishes – crumbled goat cheese, minced red onion, chopped fresh herbs, hot sauce

Instructions

Whisk all the eggs together with the sea salt and set aside.

Place an oven rack on the top setting in the oven (making sure your skillet will fit).
Preheat your oven broiler.

Heat the olive oil over medium heat in a medium sized oven-proof non-stick (or well seasoned cast iron) skillet.

Saute the onions and peppers for one minute. Add cumin and oregano and sauté another two minutes.

Add spinach leaves and saute for a few seconds or until lightly wilted.

Pour egg mixture, covering veggies evenly. Reduce heat to medium-low, cover skillet and let the mixture cook for 3 minutes.

Remove cover and place skillet under the broiler. Close oven door and broil for another 2 minutes, or just until the rest of the egg mixture has set.

Use an oven mitt to remove skillet from oven. Add garnishes of your choice, slice into wedges, and serve warm.

Serving Suggestions

Toasted whole grain bread or fresh seasonal fruit are both good choices for a perfect carbohydrate accompaniment.

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Indian Style Masala Omelet

Eggs, low-fat, vegetarian, omelet recipeIndian Style Masala Omelet
Makes 2 portions
Can be doubled | Can be halved

Since I’m such a big seafood and poultry eater and often  feel that eating vegetarian doesn’t always satisfy me, it might seem strange that my first post for this site is a vegetarian dish. But, this omelet recipe is so good that it’s an exception. It’s popular in India for a heartier breakfast or filling for a sandwich. When Mahir and I were dating, he used to make it for me on Sunday mornings. Fast forward a few years, and we realize that it’s also a super fast but also super tasty dinner, and now it’s standard in our repertoire. I usually chop extra onions and cilantro so I can make another one the next day for lunch (I use two eggs instead of three to have lighter midday meal). We break it up into pieces for Meenakshi, and she eats it up- green chili’s and all! The best part? It has no oil at all!

Ingredients:

6 eggs (you can substitute with egg whites if you want to go even lighter)
one small onion, finely chopped
one generous handful of cilantro, chopped
green chili, chopped (the amount you use here is entirely personal. We love lots of spice so we use the small green chilies with the seeds, which are spicy, but you can also use a little jalapeno or serrano with or without the seeds)

Instructions:

Beat the eggs with a whisk and add onions, cilantro and green chili

Add salt and pepper to taste

Pour half the mixture over a warmed pan with cooking spray, and cook on medium-low heat until the edges aren’t runny, and the omelet looks golden when you lift it up with the spatula. Flip, and cook another two minutes.

Repeat with the second half of mixture and enjoy!

Serving Suggestions:
You can have this spicy omelet for breakfast, lunch or dinner. I often use two eggs for breakfast and lunch which makes for a lighter meal. Whole wheat toast with just a touch of butter is the best accompaniment. For lunch or dinner, pair with steamed broccoli or green beans. My personal favorite is huge salad with lots of veggies and a dressing made with vinegar, dijon mustard, pepper and olive oil (no more than a tablespoon, of course!)

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