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Posts Tagged ‘eggs’

Parent, nanny, or just on-the-go…Mondays can be crazy! I just had this realization I have a meeting this morning and need something fast, fruity and yummy while I scram out the door. Here is a great receipt for you or the kids…or your hubby to start his day off right!

Breakfast Pita Pocket Recipe 

INGREDIENTS:

  • 4 large eggs
  • 1 1/3 cups fat-free milk
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup shredded reduced-fat cheddar cheese
  • 3/4 cup chopped broccoli
  • 4 slices packaged ready-to-serve cooked bacon, chopped
  • 4 whole-wheat pita breads, cut in half

MAKE IT:

  1. Heat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with nonstick cooking spray; set aside.
  2. In a medium bowl, whisk together eggs, milk, flour, salt, and pepper until smooth. Stir in cheese, broccoli, and bacon. Pour mixture into prepared pan.
  3. Bake for 30 to 35 minutes or until the center is just set. Remove and cool slightly, about 10 minutes. Cut into triangles and serve in pita halves, or refrigerate, covered, and reheat the next morning in the microwave.

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Omelets are quick and easy and can be eaten for breakfast, lunch or dinner. Have leftovers you want to use up? Throw in last nights taco ingredients and you’ve got a Mexican Omelet.  Using seasonal ingredients can make any omelet delicious!

For this recipe, if you don’t like spinach, arugula can be a great option since it has a nice smoky flavor.

thumbnail1Makes 2 servings.
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 10 minutes

INGREDIENTS:
• 2 tablespoons butter
• 6 eggs
• 2/3 cup thawed frozen chopped spinach (with all the water firmly squeezed out)
• 12 quartered grape or cherry tomatoes
• 3 ounces crumbled feta cheese
• Freshly ground black pepper

DIRECTIONS:
Melt the butter in a large heavy skillet over medium-high heat. In a small bowl beat the eggs well. Pour the eggs into the pan and cook for 1 minute. Move the eggs around so that the uncooked portion reaches the bottom of the pan, lifting the cooked portion if needed. Reduce the heat to medium. Sprinkle the spinach, tomatoes, and feta cheese over the eggs. Season to taste with the black pepper. Cook until the omelet is golden brown on the bottom, the eggs are set, and the cheese melts, placing a lid over the pan to melt the cheese if necessary. Fold the omelet in half and slide onto a plate. Serve hot.

source: http://www.perfectentertaining.com, recipe by Wen Zientek-Sico

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