Category: Breakfast

Loaded Baked Potato Omelette

Potatoes have got to be my all time favorite food. I’ll eat any type of spud, in just about any preparation. I can’t say the same about eggs though. I don’t especially love omelettes, (I prefer sunny side up) but because these have potatoes in them, I kind of forget about it. You can use any type of potatoes in these, or even some leftover french fries. Top it off with your favorite baked potato toppings like sour cream, salsa, chives or cheddar cheese for the authentic baked potato experience!

Loaded Baked Potato Omelette

1 russet potato
2 eggs
salt and pepper, to taste
toppings of choice (chives, sour cream, salsa, cheddar cheese)

Method:

Heat up a frying pan with cooking spray. In the meantime, scrub the potato to remove dirt. Dry the potato and slice into rounds. Beat the eggs and season with salt and pepper. Add the potatoes to the pan and cook until softened and browned. Flip the potatoes over and pour in the eggs. When eggs are browned and set, flip the omelette over and cook on the opposite side. Remove from pan and garnish with desired toppings.

1 year ago: strawberry rhubarb soup

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Carrot Muffins

You all know that I’m not that much of a baker, so if I decided to make carrot muffins, there must have been a reason for it. Well, here it goes…

Sometimes things just don’t go as planned. Take this past Shabbos, for example. I had a full house for the weekend, and my menu was planned down to the tee. I usually leave the salad prep to right before the meal, preparing only what needs to be checked or processed in the blender beforehand. I had planned on making a slaw, so I shredded my carrots in my food processor and put it aside in a ziploc. Fastforward a couple of hours and I’m about to prepare the salad. I grab a jar of mayo from my pantry and open it up to find that someone has taken out a spoonful and returned it to the pantry instead of the fridge. I’m afraid to admit that that someone was probably me getting a headstart on my cooking at 12 PM the previous night! So now that there was no mayo, there was no slaw (or caeser salad…or deviled eggs…). Then I realized that we were also out of horseradish for the gefilte fish. While I would normally whip up a russian style dressing, that was not in the cards either. So I served the gefilte fish with wasabi sauce, stashed the shredded carrots back into the fridge, and redid my menu just as my guests were walking through the door.

My mayo-less meal turned out just fine, and that lonely bag of carrots had a calling after all – moist and delicious carrot muffins. You can also bake this into a cake and top with some cream cheese frosting (which I would have done, had I not shredded my carrots in my fleishig food processor). Either way you choose to serve it, you’ll find this recipe delicious. My kids were so excited to come home to freshly baked muffins. I think I have to start doing this baking thing more often!

 

Carrot Muffins

2 cups flour
1 1/2 cups brown sugar
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup oil
3 eggs
2 tsp vanilla extract
2 cups grated carrots (about 3 carrots)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)
1/2 cup chocolate chips (optional)

Method:

Add flour, baking soda, cinnamon, salt and brown sugar to a bowl and mix to combine. Add oil, eggs and vanilla and mix with a hand blender until smooth. Stir in carrots, walnuts, raisins and/or chocolate chips and mix to incorporate. Scoop batter into baking cups and bake at 350 degrees for approximately 18 minutes or until toothpick inserted comes out clean.

NOTE: Feel free to adjust the add-ins to your desired taste. You can choose to leave out the walnuts, raisins or chocolate chips, or adjust amount as desired.

1 year ago: sundried tomato olive tapenade

 

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Pizza Omelette

You know how they say “necessity breeds innovation?” That’s kind of how this pizza omelette was born.  It was one of those days where I just could not look at another salad, but I also could not eat any bread. (You all might be feeling something quite similar in a couple of weeks!). The thought of pizza was making my mouth water and I had no portobello mushrooms to stuff with cheese. I ransacked the refrigerator until it hit me – the humble egg. Why not use it to make a crust? And the rest is history! I can’t count how many times I’ve made this since.

So when Pesach comes around and you’re craving some pizza, go ahead and whip up this easy recipe. It really hits the spot! You can also check out my updated Passover category for more Pesach recipes!

 

Pizza Omelette

3 eggs
salt and pepper, to taste
marinara, tomato sauce or ketchup
mozzarella cheese, shredded
cheddar cheese, shredded
olives, or toppings of choice

Method:

Check eggs for blood spots and whisk well. Season with salt and pepper. Heat up a 7″ frying pan* with cooking spray. Pour egg mixture into pan and let it cook until it sets around the edges. Flip the omelette, taking care that it does not break. Remove the omelette from the pan and set on a baking sheet. Top with tomato sauce, cheese and toppings of your choice. Bake at 400 until cheese is browned and bubbly.

*If you use a bigger pan, you may want to add a few more eggs to keep the “crust” substantial. If it’s too thin, the pizza will fall apart.

VARIATION: spice up your pizza “crust” with herbs and spices for added flavor.

1 year ago: perfect pareve french toast

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Pumpkin Banana Bread

I’m officially done with my baby food stash. I had 3 jars of bananas left, and although they are my son’s favorite, he has long since graduated to the real thing. I’m not one to throw anything away, so I concocted this delicious recipe for pumpkin banana bread. It’s the first time I’ve experimented with baking, and I’m so proud of how it turned out.

When it comes to breads, cakes and cookies, I always have to follow a recipe, with only minor adjustments. I’m sure there is some kind of science behind baking that teaches you the proper flour:sugar:egg ratio, but I’ve never learned it. As much as baking is not my “thing”, finding a use for leftover ingredients, is. So I set my lack of baking skills aside and just went for it. I’m thinking I should probably do it more often. The results were outstanding!

 

Pumpkin Banana Bread

4 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup LIBBYS® 100% Pure Pumpkin
3 large eggs
1/3 cup milk
1 cup granulated sugar
3 6 oz. jars of banana puree or 2 cups mashed bananas
3/4 cup melted butter or oil

Method:

Preheat oven to 350 degrees. In a bowl, combine the dry ingredients, including flour, baking powder, baking soda, cinnamon and salt. In a second bowl, combine the wet ingredients, including pumpkin, eggs, milk, sugar, bananas and butter. Add the dry ingredients to the wet ingredients and mix until incorporated. Pour batter into medium-sized loaf pans and bake for 45-50 minutes, or until toothpick inserted comes out clean.

1 year ago: quick & easy chocolate rugelach

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My Ultimate Guilt-Free Breakfast

Most of the time, I’m lucky if I can down a yogurt before heading out in the morning. There are no pots and pans on the agenda. But every once in a while, I like to sit down to a plated breakfast. On Sundays, I usually make a double portion of pancakes for the kiddies and freeze half. For my husband and I, I whip together a quick pan of shakshuka. If it’s just me, and I’ve got the time, I’ll throw together this delicious and nutritious dish. I toast an Ezekiel english muffin, so that it’s good and crunchy. Then, I mash some buttery avocado with lemon and salt, and finally, I poach a humble egg to perfection to top it all off. You’ve never tasted something so simple, yet satisfying.

There’s nothing better than a silky egg yolk on crusty bread. Follow my step by step instructions for the perfect poached eggs, here. It may take a little practice, but luckily, eggs and water are quite cheap these days :) The results are more than worth it!

1 year ago: low carb portobello pizza

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