Easy and Impressive Egg Fritta

Want a breakfast that looks great, tastes good, and is easy to prepare? It can feed just one or two people or a whole bunch of you. If you don’t want to share save the leftovers for lunches or future breakfast meals.

I am not a great cook, I’m good when I want to be, but honestly my mind is usually somewhere else and following recipes is really, really hard for me. Any distraction – 3 kids, the dog, a friend, a flower – and boom, we are having “blackened” food again … usually without the Cajan part. So I started making my food simple. Really simple. I wanted healthy and easy.

Ingredients:

  • Butter or other cooking oil – olive or avocado oil works well here – enough to cover the bottom of your pan
  • Onion
  • Garlic
  • Scrambled Eggs – 6 to 12 depending on the number of people eating and how big your pan is.
    • optional: Milk or half and half for scrambling
  • Broccoli – 1-2 crowns
  • Shredded Carrots – 3-4 large

Garnish Items – if you want:

  • Shredded cheddar cheese – enough to cover the top of the fritta.
    • Amount will depend on personal preference and size of the pan.
  • Sliced grapes tomatoes, pico de Gallo, or salsa
  • Cilantro
  • Avocado

The Cooking Part …

  • Preheat oven to 350 degrees.
  • In an oven safe pan, melt the butter in the pan over the stovetop.
  • While it melts dice the onions and garlic.
  • Sauté the onion and garlic in the butter.
  • Chop the broccoli into small pieces, eliminating the hard parts of the stems, and shred the carrots.
    • Amount of carrots and broccoli will depend on your preference and how many eggs / people you are feeding.
    • You want enough to have the fritta feel hearty but not so much that it drowns out the egg.
  • Add broccoli and carrots to the butter, onion, and garlic.
  • Cook on medium to low heat until the onion is transparent and the broccoli and carrots are soft, but not withered looking. About 5-10 minutes.
  • Scramble the eggs and pour over the mixture and cook until the egg sets up.
  • Transfer pan to the oven until the egg is cooked through. The top begins to set.
  • Add cheese if you want and return to the oven. Place on high broil for 5 minutes to melt the cheese
  • Top with the tomatoes, cilantro, and avocado

What to serve with …

All sorts of breakfast foods – toast & jam, fried potatoes or hash browns, fruit, breakfast salad, juice, coffee, tea.

This meal will keep in the fridge, it is also great as a left over for lunch the next day or you can freeze and reheat as needed for future breakfast meals.

Fresh and Tasty Pico de Gallo

Looking for something fresh, tasty, and easy to serve with all sorts of things. Can be a side dish, appetizer, or a meal in itself. Then try Pico de Gallo

I am not a great cook, I’m good when I want to be, but honestly my mind is usually somewhere else and following recipes is really, really hard for me. Any distraction – 3 kids, the dog, a friend, a flower – and boom, we are having “blackened” food again … usually without the Cajan part. So I started making my food simple. Really simple. I wanted healthy and easy.

Ingredients:

This makes a lot and plenty to share with friends and family. Decrease each ingredient if you do not want to share with anyone or save for later.

  • 10-12 Tomatoes
  • 1-2 Jalapeños
  • 1 large or 5-6 small Orange Bell Peppers
  • 1 bunch of Cilantro
  • 1 Lime
  • 3-4 Garlic cloves or garlic powder if you do not want to eat the chunks
  • Salt and Pepper

The Cooking Part …

Dice all of the above ingredients. Mix together in a big bowl. Cut the lime in half and squeeze over the top all other ingredients. Mix well. Salt and Pepper to taste.

What to serve with …

The picture above is what I served mine with today – over the top of my breakfast salad. The salad itself includes: 2 kale leaves, 1 chard leaf, 1 scrambled egg, 1 slice of bacon, and 4 sautéed brussel sprouts. Topped with pico and Newman’s Own oil and vinegar salad dressing. More traditionally, put this stuff on just about anything. I like mine on tacos, over sourdough toast, or with sliced cucumber chips / tortilla chips.

Easy Alfredo Sauce with Shrimp, Broccoli, Cauliflower, and Zucchini

I am not a great cook, I’m good when I want to be, but honestly my mind is usually somewhere else and following recipes is really, really hard for me. Any distraction – 3 kids, the dog, a friend, a flower – and boom, we are having “blackened” food again … usually without the Cajan part. So I started making my food simple. Really simple. I wanted healthy and easy.

Ingredients:

  • Heavy Whipping Cream
  • Butter
  • Parmasean
  • Pepper
  • Pre Cooked Shrimp 
  • Broccoli
  • Cauliflower
  • Zucchini 
  • Olive oil for sautéing
  • Parsley to color and garnish

The Cooking Part …

In a sauce pan melt the butter over low to med heat, when it is melted add the heavy whipping cream and parmesan. Stir off and on while the cheese melts and the ingredients blend. 

Sauté the broccoli and cauliflower in olive oil. I like mine al dente . When you feel like they are done enough for you, add the zucchini and cook a few more minutes. While these cook, I stir the sauce and thaw the shrimp. Add the shrimp as the last piece and sauté just long enough to heat through. Mix all together on the plate and garnish with parsley. 

What to serve with …

Sometimes I also add a pasta, if I am feeling like I need some extra carbohydrate. It’s been good over all pasta (regular and gluten free) options we’ve tried. A little French bread with butter and garlic was yummy too, … And of course … salad goes with everything.

Eggplant Chips

Eggplant is not high on my list of foods I should make sure to eat, However these were delicious! Plus after we ate the first batch the second took about 10 minutes. Quick, healthy, and easy. What’s not to love.

From the kitchen of my friend Claudia …

I am not a great cook, I’m good when I want to be, but honestly my mind is usually somewhere else and following recipes is really, really hard for me. Any distraction – 3 kids, the dog, a friend, a flower – and boom, we are having “blackened” food again … usually without the Cajan part. So I started making my food simple. Really simple. I wanted healthy and easy.

Ingredients:

  • 1 eggplant
  • Olive oil
  • Salt &pepper 

You can also add other spices – chili powder, turmeric, etc. 

The Cooking Part …

Cut the eggplant into small thin pieces. Coat in olive oil. Salt and pepper to taste. Bake at 350 for 10 minutes or so. I also like to broil instead of bake to get the crunchy option. However, make sure you pay attention. Broiling on high makes it really easy to burn them very quickly. 

Hormones Help Our Mood

Looking for some ideas on balancing or boosting testosterone? Last week we were discussing how testosterone and estrogen can impact our ability to manage and discern our and others’ emotional states. Here’s a guest post from the folks over at www.testosteronerd.com

Looking for some ideas on balancing or boosting testosterone? Last week we were discussing how testosterone and estrogen can impact our ability to manage and discern our and others’ emotional states. Here’s a guest post from the folks over at www.testosteronerd.com