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.

Cilantro Lime Butter Chicken

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.

Heat oven to 350 degrees if you are going to bake. You can also do this on the stove top with a frying pan.

Ingredients:

  • Chicken Breasts – thawed, trimmed if you want, and enough for each person in your party to have 1 servings (3-4oz).
  • Limes – 1/2 sliced and 1/2 for squeezing
  • Cilantro – leaves chopped, stems removed
  • Butter or coconut oil – enough to cover the bottom of the pan, extra if you want it melted on top of chicken for serving
  • Melt the butter in the pan of your choice.
  • Arrange the chicken breasts in the pan
  • Squeeze 1/2 the lime over the chicken
  • Sprinkle with 1/2-3/4 of the clinantro
  • A little salt and more pepper than salt for cooking

The Cooking Part …

  • Cook until Chicken is done. I usually bake for 30 min or cook stove top for 10-15 min on med each side. I use a meat thermometer because it is easier for me to make sure it is done. I also set a timer to remember to flip or check.
  • Once done I cover and let rest about 5min while I finish prepping the sides, salad, and get the service ware ready.
  • Serve hot with extra slices of lime on top of each piece and a sprinkle of cilantro. Sometimes I add a dollop of butter too.

What to serve with …

I usually serve with any of these: roasted/baked potatoes, rice, asparagus, cauliflower, salad, and/or black beans. Enjoy!