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Archive for March 3rd, 2012

If you had to choose would you make a pancake or an egg dish for breakfast? Well I could not choose So I made both. Yesterday I picked up some farm fresh eggs and had a Frittata in mind that I wanted to make, but when I woke up I was only thinking about an oatmeal pancake. This works out perfect, the Frittata reheats nicely so Sunday morning breakfast will be ready and waiting.

First off take a look at these eggs. These were provided by my Lovely Ladies. They have started laying their eggs again. They tend to lay less in the winter, but since it’s been so mild this year they are back up and producing.

Here’s what the ingredients look like.

Kale Frittata

Ingredients

  • 6-7 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 cup chopped red onion
  • 1 cup kale
  • 1/2 cup diced ham (not pictured) (it was a last-minute add-in)
  • 1/4 cup grated cheese
  • Nutritional yeast to shake on the top of Frittata before it goes in the oven
You will also need additional seasoning for the cooking of the onions.
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
Note: You MUST use a cast iron skillet or a sauce pan with a metal handle so it can be used on the stove top, and also be placed into the oven.
Directions:
  1. Preheat the oven to 375 degrees. Beat the eggs in a mixing bowl until smooth. Whisk 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly blended; set aside.
  2. Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the onion, and season with 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the kale and the diced ham and let cook an additional 5 minutes.
  3. Remove from the burner and pour in the egg mixture, add the shredded cheese and sprinkle with Nutritional yeast.
  4. Place the skillet into the oven and cook uncovered for 16-20 minutes or until it is golden brown and the center of the Frittata has set. Remove from the oven, and let stand 3 minutes before serving.
I just love the way the Kale brightens up while it cooks, it gets such a deep green color.
Once the egg mix is added I pop it in the oven and let it do its thing for 16-20 minutes.
Once the edges start to get crispy I know the Frittata is ready to come out of the oven.
This is an easy no fuss meal that is loaded with protein.
The Frittata was then boxed up and put in the fridge for tomorrows breakfast and I got on to making my Oatmeal pancake.
Instant Oatmeal Pancakes, are easy and super filling. The entire process takes about 10 minutes. Plus there is little cleanup after.
Here’s what the ingredients look like.
Mix and mash, then add egg substitute.

Ingredients:

  • 1 packet instant oatmeal (any flavor)
  • ½ banana , mashed
  • ½ teaspoon baking powder
  • ½ teaspoon vanilla
  • ½ teaspoon Swanson Organic Cinnamon
  • 13 cup Egg Beaters egg substitute

Directions:

  • Mix and combine all ingredients.
  • Pour into non-stick skillet and when you shake the pan and the pancake moves, it’s time to flip.
  • Brown on both sides
Once I see the bubbles, I know it’s time to flip, I actually did a flip!
Top with the other 1/2 of banana, 1 tablespoon of peanut butter and drizzle with agave nectar.
You will not regret making this, it is very taste.
So now I am off to get in a workout, I have a 40 minute elliptical resistance workout waiting for me. Happy Saturday and tomorrow I have a great recipe to share with you, hope you come back to see it.
Question of the day: Have you ever used agave nectar? I am a huge fan! 
Check Ya Later.

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