Eggs Tomato Breakfast Skillet

Ingredients list for the eggs and tomato breakfast skillet

• 6 tomatoes, blanched, peeled and cut in chunks
• A few yellow tomatoes and cherry tomatoes, sliced in half
• A few sprigs of fresh thyme
• 2 large red onions, minced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 coffee spoons sugar
• 3 tablespoons olive oil
• Salt and fresh cracked pepper
• 5 large organic eggs
• Fresh parsley or basil

Directions

1. In a 10-inch cast iron pan, heat olive oil over medium heat. Add minced onions, garlic and thyme, cooking for 5-10 minutes, until slightly translucent. Add a coffee spoon sugar to caramelize the onions.
2. Add tomatoes and tomato paste and cook for 10 minutes.
3. Add the second coffespoon of sugar, salt and pepper and simmer until tomatoes have broken down into a loose sauce.
4. Remove thyme. Make a well in the tomato sauce with the back of a wooden spoon and crack 1 egg into the well. Repeat with remaining 4 eggs.
5. Season with salt and pepper and cook until whites are set and yolks are cooked as desired.
6. Top with fresh parsley or basil and serve immediately from the skillet and some slices of toasted baguette or country bread.

Layered Vegetarian Egg Bake

Topped with a little extra cheese, it’s ready for the oven. And in about 40 minutes, out comes a golden brown, healthier egg bake that I think your family will love. A little departure from the classic, but in this case, it’s a delicious one.

Many thanks to Cascadian Farm for sponsoring this post, a company I regularly use in my kitchen. I’m so grateful they provide all of us with accessible, organic fruits and vegetables. And thank you for understanding that I carefully choose the brands I work with that help make this site possible. All opinions are 100% my own.

Layered Vegetarian Egg Bake

serves 6
use a 7×10 inch baking dish, or something with similar size surface area

1/3 cup + 2 T sour cream
1 1/4 cup shredded Italian cheese blend, divided (I use this one from Organic Valley)
1 (16 ounce) bag frozen Cascadian Farm organic hashbrowns
1/3 cup marinated sun dried tomatoes, drained and coarsely chopped (you can also use plain sun dried tomatoes, but you will need to rehydrate them in water before chopping)
1/3 cup minced onion
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
2 small cloves garlic, minced
1 (14 ounce) can artichoke hearts, coarsely chopped
1 10 ounce bag of Cascadian Farm organic kale
3/4 cup milk
8 large eggs
1/2 teaspoon salt + pinch of black pepper

Preheat oven to 375 degrees. Spray baking dish with nonstick spray. In a large bowl, mix together 1/3 cup sour cream, 3/4 cup cheese, hashbrowns, sun dried tomatoes, onion, black pepper and garlic powder. Spread half of this mixture on the bottom of the pan.

Put the kale and chopped artichokes in the middle of a towel and roll up, then wring all of the water out. (This is a crucial step so that the egg bake doesn’t become soggy. Over a cup of water came out the vegetables for me!) Add these vegetables to a bowl and stir in minced garlic. Distribute over the top of the first layer. Top with remaining potato mixture, pushing down lightly.

Whisk remaining 2 tablespoons sour cream and milk together in a bowl, then add in eggs, salt and pepper. Whisk until lightly beaten, so all yolks are broken up. Pour over the top of layered mixture, then top with remaining 1/2 cup cheese. Bake for about 35 minutes, until middle is not runny (test with a toothpick). Let sit for 5 minutes, then cut and serve.

Leftovers will last for 3 days in refrigerator.

Apple Vanilla Greek Yogurt Pancakes

December 14, 2014 by Kim 15 Comments

These clean-eating Apple Vanilla Greek Yogurt Pancakes can be whipped up in the blender and simply poured onto a heated griddle for an incredibly easy, but delicious breakfast!

These are not your light and fluffy flapjacks, but instead they’re dense and more cake-like. Personally, I’m good with whatever type of pancake you want to put in front of me, especially if you’re doing the flipping. I topped my Apple Vanilla Greek Yogurt Pancakes with a drizzle of maple syrup and pomegranate seeds. They’re naturally sweet from the applesauce, so they’re pretty darn great without any topping at all!

I just so happened to have some strawberry applesauce in the pantry, so for my second batch I decided to do a little experimenting. The only thing I changed was using the strawberry applesauce rather than regular applesauce. Don’t you love the pretty pink pancakes, below?!?! I’m thinking pink pancakes would make the perfect birthday breakfast for my little princess! I absolutely loved the slight strawberry flavor, too!

I eat one single batch myself- on each plate, pictured, is one batch. Five pancakes with just a little over 300 calories and 18 grams of protein- yes, please!!! Adjust your recipe, depending on how many people you’re feeding. If you’re feeding mostly kids- I think you could get away with one batch for two kids. If you’re serving other breakfast food, like eggs and sausage, I’m sure one serving would be enough for two adults. This recipe is also super easy to double or even triple, though. Just throw all of your ingredients into the blender and mix for 30 seconds to a minute. My favorite part is pouring the batter from the blender- this makes for perfectly round pancakes, plus I hate the mess that comes with scooping batter out of a bowl. These are also great leftover- store in the fridge and heat in the microwave for about a minute, for a super quick breakfast the next day.

SAVE PRINT

APPLE VANILLA GREEK YOGURT PANCAKES

Prep time:  5 mins

Cook time:  8 mins

Total time:  13 mins

Serves: 5 medium pancakes

 

INGREDIENTS

• ½ cup rolled oats
• ½ teaspoon baking powder
• ½ teaspoon cinnamon
• ½ cup unsweetened applesauce
• 2 large egg whites (1 large egg will also work)
• ¼ cup vanilla nonfat Greek yogurt (I used simply 100 from Chobani)
• ½ teaspoon pure vanilla extract

INSTRUCTIONS

1. Preheat a skillet over medium heat or griddle at about 325 degrees F. and coat it with cooking spray.
2. Add ingredients to a blender in the order listed and blend until smooth.
3. *Pour batter onto skillet/griddle until desired size of pancakes is reached. Cook until the edges begin to look dry and bubbles start to pop on the top of the pancake.
4. Using a spatula, flip and cook a couple more minutes on the other side. Repeat with remaining batter, making sure to coat your skillet again with oil between each batch.
5. Serve with your favorite toppings and enjoy!

NOTES

*For pancakes to thoroughly cook in the center; be sure that when batter is poured onto the griddle/skillet, you thin it out some with a the back of a spoon. Also, you will be cooking these at a lower temp for a longer amount of time. This will keep the outside from burning too quickly.
Recipe makes 5 medium pancakes, which can serve 1-2 people. Nutritional information is calculated for all 5 pancakes using 2 large egg whites.

Greek Yogurt雞蛋沙拉三文治（4人份）

材料：8個雞蛋、2/3杯原味Greek yogurt、1tbsp蛋黃醬、1茶匙蒔蘿（沒有新鮮的話，可以用乾的，超級市場乾香料架有售）、海鹽黑椒適量、吐司兩片（原方用的是法棍）、兩杯芝麻菜（也可以用其他沙拉菜代替）、2個番茄（切片）、1個熟的牛油果（切片）

1.將雞蛋用水煮熟，然後去殼切丁（也可以切碎），接著與Greek yogurt、蛋黃醬、蒔蘿、黑椒、鹽倒入大碗。

2.將食材全部混合，製成雞蛋沙拉。

3.一片吐司上鋪適量芝麻菜、番茄、牛油果和雞蛋沙拉，然後蓋上另一片吐司即可。如果喜歡吃起來更香，吐司片可以預先烤一下或煎一下。

蘑菇炒蛋



材料：

• 蘑菇（多個品種混合味道更豐富）
• 白葡萄酒少許（可選）
• 雞蛋兩個
• 百里香（新鮮或乾的都可以，可選）
• 蒜蓉
• 牛油或橄欖油適量
• 黑椒、海鹽
• 油浸日曬番茄乾半個（切碎，可選）
• 芝士碎少許
• 歐芹碎（新鮮或乾的都可以，裝飾用，可選）
• 吐司片

1. 蘑菇切小塊。

2. 炒鍋中融化牛油，然後倒入洗淨瀝乾水的蘑菇，中高火翻炒到顏色變深，然後倒入白葡萄酒、鹽和黑椒，還有蒜蓉，如果有百里香的話也加進去一些。最後翻炒一下即可裝盤備用。

3. 打散的雞蛋中加入適量鹽，盡量打到多泡泡一點，吃起來會比較蓬鬆。不粘鍋中加入橄欖油或牛油，中高火30秒後倒入剛才做好的炒蘑菇，還有切碎的番茄乾，超熱後倒入蛋液，不是翻炒攪拌，最後撒入芝士，再翻炒一下即可。裝盤後撒上黑椒和歐芹葉，搭配吐司來吃。

微波爐版法式肉桂吐司杯

材料：

• 1個雞蛋
• 半杯牛奶
• 1.5tbsp細砂糖
• 1/4茶匙香草精
• 1/4茶匙肉桂粉
• 1.5杯麵包丁（原方用的是肉桂葡萄乾麵包）
• 2tbsp楓糖漿（可選，也可用蜜糖代替）
• 糖粉（可選，裝飾用）
• 牛油一小塊（約5g，可選，讓味道更香濃）

1. 在可放入微波爐加熱的馬克杯中打入雞蛋。

2. 倒入鮮奶。

3. 加入砂糖、香草精和肉桂粉，攪拌均勻。

4. 放入麵包丁，攪拌，讓麵包裹上蛋液，然後放入微波爐高火加熱兩分鐘左右，到蛋液完全被麵包吸收。

5. 出爐後淋上楓糖，撒上糖粉即可，也可以加一塊無鹽牛油。

多汁意式烘蛋

材料：

• 1杯番茄意粉醬
• 4個雞蛋
• 1/4杯脫脂或低脂的鮮奶
• 1/4杯芝士碎，可用Gruyere或馬蘇里拉等等
• 2tbsp磨碎的巴馬臣芝士
• 鹽和黑椒碎適量
• 1/4杯新鮮羅勒葉切絲（也可以用乾香料代替，實在沒有也可以不放）

* 以上分量可裝滿兩個10盎司的烤碗，如用不同的耐高溫容器，可自行調整分量。

1. 烤箱預熱至220攝氏度。烤碗中塗抹薄薄一層橄欖油，然後每個烤碗倒入一半量的意粉醬。

2. 接著打入雞蛋。

3. 淋上牛奶和芝士，接著撒上黑椒和鹽調味。

4. 送進烤箱烤大概10分鐘，到芝士融化變得焦黃，蛋白凝固即可出爐。

5. 最後撒上一些羅勒葉，就可以配著麵包來吃了。

Nutella榛果朱古力醬熱可可

製作Nutella榛果朱古力醬熱可可（4人份），你會需要用到：

Nutella熱可可

• 4杯鮮奶（正在減肥的朋友可以選用低脂或脫脂）
• 2tbsp Nutella榛果朱古力醬
• 2tbsp 無糖可可粉
• 2tbsp 增甜劑（例如砂糖、糖粉，隨你喜歡）

Toppings（可選）:

• 棉花糖
• 榛果仁
• 朱古力豆或朱古力屑

1. 中火加熱鮮奶直到溫熱，並且有蒸汽出現，然後倒入Nutella、可可粉、糖，攪拌加熱至完全混合，然後離火。中途不要煮到沸騰。


2. 趁熱倒入杯中，然後放上你喜歡的Toppings來裝飾。

 

法式咖啡熱可可

製作法式熱可可（2人份），你會需要用到：

• 1 1/2杯全脂鮮奶
• 1/2杯濃奶油
• 2茶匙糖粉
• 1/2茶匙濃縮咖啡粉（可選，但加入後會更美味，令到朱古力的味道更加提升）
• 8盎司苦甜朱古力（含量至少達70%）
• 一碗打發好的鮮奶油（whipped cream，裝飾用，也有助於提升口感）

1. 將朱古力切碎。朱古力的品質會直接影響到熱可可的味道，所以推薦買好一點的來料理，不推薦使用朱古力豆，因為相當一部分朱古力豆加入了穩定劑，品質會較正常朱古力差，而且難融。


2. 將全脂奶、濃奶油、糖粉和濃縮咖啡粉全部倒入小鍋中，中小火加熱到邊緣位置有小泡泡出現，千萬不要煮到沸騰。


3. 離火，加入切碎的朱古力，緩緩攪拌到巧克力融化，然後放回爐上小火加熱一小會，讓巧克力能夠徹底與步驟2製作的混合液融合即可。趁熱倒入杯中，然後放入一勺打發好的奶油就可以喝了，喜歡的話還可以撒一點點朱古力屑來點綴裝飾。



肉桂蘋果麵包布丁

只要多花一點點心思和時間，最平凡的原味吐司也可以變成讓人吃了幸福滿滿的漂亮甜品。這道麵包布丁的製作難度非常小，如果你實在懶到不行，連煮肉桂蘋果的一環都可以省掉，入口濕潤嫩滑，表層的吐司丁酥香鬆脆，熱乎乎的非常適合冷到發抖的冬天。想要試下冰火兩重天嗎？挖一球雪糕伴著吃更贊哦！不過吃起來會膩，以下是2-3人份。

材料：
鮮奶 100ml
淡奶油  100ml
雞蛋 2個
吐司 1-2片
蘋果 半個
檸檬 半個
砂糖  45g
朗姆酒、雲呢拿精油or香草莢（沒有的話可以不放）、肉桂粉、葡萄乾、蔓越莓乾適量

Step 1:  
吐司去邊，然後切丁；

Step 2:
打兩個雞蛋備用；

Step 3: 鮮奶、淡奶油、雲呢拿精油和35g砂糖混合在小鍋中慢火加熱（不用煮沸），慢慢攪拌至砂糖融化後晾涼，然後邊攪拌邊倒入雞蛋液；

Step 4: 放一小塊牛油在不粘鍋中加熱，倒入蘋果塊翻炒；

Step 5: 加入朗姆酒、剩下的砂糖、肉桂粉和半個檸檬汁繼續炒一會，全程慢火烹調；（肉桂的分量因人而異，喜歡肉桂的朋友不妨多加一點，對身體有好處，嗜甜的朋友砂糖分量可以酌量加一些，邊煮邊試味）

Step 6: 將吐司丁、煮好的肉桂蘋果還有事先用水浸泡15-30分鐘的葡萄乾、蔓越莓乾層層堆疊好在烤盤裡；


Step 7: 然後將step3完成的布丁液過篩倒入烤盤中；

Step 8: 烤箱預熱180℃，然後以水浴法烤大約30分鐘，待布丁液凝固，吐司金黃即可。（水浴法，即將裝有食材的小烤盤放在盛有熱水的大烤盤上焗烤，這樣烤出來才不會乾）

Tips:
1. 水果乾要預先用水或者朗姆酒浸泡一下，以免在烤的過程中焦掉
2.水浴法時，大烤盤的水量最好在小烤盤高度的一半或以上
3.浸泡到布丁液的吐司丁或變成糕狀，外露的吐司則很香酥，大家可以根據喜好來判斷布丁液要加到什麽程度
4.布丁液混合好後不妨試下味，如果覺得不夠甜可以再加糖或者蜂蜜