Tag Archives: eggs

Goat Cheese and Eggs Breakfast Quesadilla (gluten-free)

3 Mar

IMG_1392This simple beauty is inspired by my dear friend Monika who makes some mean refried black bean quesadillas.

 

Ingredients:

1 tortilla ( I like Enjoy Life’s Ezekiel Sprouted Tortilla or their Rice Tortilla for those of us gluten-free birds)

1 Tbsp hummus 

1 Tbsp goat cheese

3 eggs

1 tsp coconut oil

broccoli slaw

sea salt and pepper to taste

salsa for dipping (optional)

 

Directions:

1. Pre-heat oven to Broil. Spread hummus and goat cheese on half of tortilla. Set on cookie sheet and place in oven with the door slightly open, broiling for 2-2.5 minutes.

2. While tortilla is broiling, scramble eggs in coconut oil, salt and pepper to taste. Before eggs finish scrambling, throw a handful of broccoli slaw in the eggs to finish the scramble.

3. Remove broiled tortilla from the oven and set on plate. Place egg scramble on hummus/goat cheese half of tortilla. Fold tortilla in half forming a quesadilla. Use a pizza cutter to cut into fourths. Serve with salsa.

 

Serves 1

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Farmer’s Market Frittata

5 Aug

IMG_1665Frittatas are my lazy answer to healthy and inexpensive cooking. I throw in everything but the farmer in this protein, vegetable and fiber packed dish. Got something from your local CSA and you have no clue what it is? Chop it up and throw it in a frittata. Why not?

Ingredients:

2 red bell peppers, diced

1 bunch green onions, sliced

4 baby zucchini, diced

2 carrots, diced

4 garlic cloves, minced

1 lb spinach, chopped (or 1 lb package frozen chopped spinach, thawed)

2 T fresh basil, chopped

1 T fresh oregano, chopped

10 free range eggs

8 egg whites, free range eggs (or 1 carton of organic 100% liquid egg whites)

black pepper to taste

sea salt to taste

coconut oil

Directions:

1. Sauté bell peppers, green onions, zucchini, carrots and garlic in coconut oil for 5-8 minutes. Set aside to cool.

2. Use coconut oil to grease an 9×13 glass baking dish. (That’s right, this is a super lazy frittata. No fancy “cooking it on the stove, then placing it in the oven.” Some may categorize this as an “egg bake.”). Preheat oven to 325°.

3. Whisk eggs and egg whites together. Add remaining ingredients, making sure sautéed vegetables have cooled so they don’t cook the eggs. Pour into glass dish.

4. Bake in oven for 35-40 minutes until an inserted toothpick comes out clean.

5. Enjoy plain or serve topped with sliced tomatoes, avocado, kalamata olives or a touch of goat cheese.

Serves 4-6

Recipe courtesy of Stephanie Bell