Healthy Recipes - Breakfasts
|
|
This morning meal is an ideal Sunday brunch. By Cricket Azima |
INGREDIENTS:
1 onion
1 potato
1 small zucchini
1 cup broccoli
2 plum tomatoes
1/4 cup olive oil
12 large eggs
1/2 tsp. salt (or to taste)
1/2 tsp. pepper (or to taste)
1 1/2 cups shredded cheddar cheese or mozzarella |
|
|
METHOD:
1. Dice onion, potato, zucchini, broccoli and tomatoes. Set aside.
2. In large frying pan, heat olive oil over medium heat. Add onion and cook for two minutes.
3. Add potatoes, zucchini, and broccoli. Cook, stirring frequently, until the vegetables are tender.
4. Crack eggs into small bowl and beat with salt and pepper. Pour eggs into frying pan with vegetables and mix together. Turn stove up to medium-high heat and do not stir again.
5. Allow breakfast cake to cook for five minutes and then cover the pan with the lid, allowing eggs to steam and cook through.
6. After egg is solidified, top with cheese and melt (it’ll look like frosting).
7. Cut into pieces (like a cake) and serve!
Serves 6 to 8 |
|
|
|
 |
|
|
^ Return to top ^
| Chorizo, Egg and Cheese Breakfast Tacos |
|
|
|
By Melynda Saldenais |
INGREDIENTS:
2 tsp. canola, grapeseed or olive oil
1 lb. chorizo, casing removed
1 white onion, finely diced (about 1 cup)
2 cloves garlic, minced
1 jalapeño pepper, seeded and finely diced
8 eggs
1/4 cup milk
1/2 tsp. salt
1/2 tsp. black pepper
1/2 cup chopped cilantro
16 corn tortillas, warmed
4 oz. white cheddar cheese, grated
4 oz. queso fresco, crumbled
2 avocadoes, pitted, peeled and sliced
1 10 oz. jar red salsa
1 10 oz. jar green salsa
2 limes, cut into wedges |
|
|
METHOD:
1. Heat oil in a large skillet over medium heat.
2. Add chorizo and break it into smaller pieces using a spatula.
3. Brown and cook thoroughly, 6 to 8 minutes.
4. Remove from pan using a slotted spoon; set on a paper towel-lined plate to drain.
5. Drain excess fat from pan, leaving about 1 tablespoon. Add onions, garlic and peppers to the pan and cook until the onions are slightly browned around the edges, about 5 minutes.
6. Whisk eggs with milk, salt and pepper.
7. Add eggs to skillet, cooking until soft curds form (like scrambled eggs). Stir in chorizo and cook 1 minute longer.
8. Garnish with cilantro and serve in warm tortillas topped with cheeses, avocado, salsa and a squeeze of lime.
Serves 8 (2 tacos per person) |
NUTRITION FACTS:
Per serving: calories 290, fat 19g, protein 14g, carbohydrates 16g, dietary fiber 3g |
|
|
|
|
|
|
^ Return to top ^
< Back to Recipes Home
|
