Breakfast cups or what to do with those leftover fajitas… You know how everything always seems to come in boxes and quantities for a church group? Or at least a family of 8. Well in my case, we currently are a family of 2, sometimes even a family of 1 and most of the packaged things are just too much. I guess we could just resign ourselves to eating the same thing for the next week, twice a day… Are we just that spoiled? Anyone like to eat the same all week? If you have an answer, please do share. As for myself since I don’t like to waste things, I am always looking for different uses for the ‘rest’of the package. Fajita “wraps” are great for just that, you can turn them into desert (brush with butter and sprinkle with sugar and cinnamon), or breakfast, they don’t mind one bit 😉
I promise that after this, I will try and not just post breakfast recipes. Actually, I got an awesome one coming up next. Nelson offered to make dinner the other night. And not by buying it at a restaurant (the usual path of this) OMG I can hardly believe it! And he made one of the best soups ever! In fact I had it for breakfast this morning, it was THAT good. But even better than the soup? Shhhht! Don’t tell anyone, I don’t want to break the spell, but Nelson started to want to cook!!!! So now maybe I can stop worrying that I might starve when I am sick sometime or when we have kids down the road, they’ll eat only frozen pizza when I am out. Can’t say it enough, I am so thrilled! So Ladies (and fellas) 😉 there IS hope. And there can be more than one good cook in one household 🙂
But enough gushing, on with the show, just stay tuned for the Pepper & Mushroom Soup, coming up …
- 2 fajita size tortillas
- 2 eggs
- 2 slices of prosciutto or ham (leave out to keep vegetarian)
- 1/4 cup shredded cheddar
- 1/4 cup (packed) baby spinach leaves
- (optional: a couple of pieces of tomato)
Peppered ham is wonderful too!
- Preheat oven to 375ºF
- Using a muffin pan or fluted Madeleine cups on a cookie sheet, form the fajita into it. It is easiest by ‘pleating’ the sides as you go around.
- Place the prosciutto into the created cup, followed by the spinach and the cheese. (If you are making the vegetarian option, the cheese goes on the bottom, below the spinach)
- Carefully crack one egg into each cup (add a couple of pieces of tomato, if you like), and place in the middle of the pre heated oven
- Bake 20 to 25 minutes or until eggs are set. ( The ones below I turned the broiler on for a couple of minutes at the end, but wasn’t careful enough=blackened)
© 2012 SimpleHealthyHomemade
Quick and easy breakfast or lunch recipe you say? Coming right up!
As you all know I am not one to let things go to waste, if I can help it and from my Crab Asparagus Frittata the other day, I still have Fontina laying around my fridge deli drawer. Looking through the rest of said appliance, I also have eggplants, celery root, butternut squash and zucchini that I have to cook. I think sometime at the store my love for veggies gets the better of me, or my good intention to eat more produce, who knows that so exactly? Add some Prosciutto for flavor, and using zucchini seemed the easiest for a quick breakfast. Oh, a word on the zucchini. When I was little and my family first grew zucchini in our harden, it wasn’t called zucchini, no zucchetti is what they were called. And as I learned after some basic Italian, things that end with -etto/-etti should be small or little, (just like -ini as in= smaller, younger; fratello= brother, fratellino=little or younger brother) Uhhmm, so, we did not get that memo and let the darn things grow until they resembled some sort of prehistoric weapon, yep, exactly an edible club to go hunt some sabre-tooth with. Do yourself a favor, pick them small, if you grow them. They taste better and you won’t have them coming out your ears… But I digress, the 1/2 zucchini referenced to here is going to make about a cup grated. Use a really fine mandolin slicer to julienne or shred the zucchini, otherwise you might have to turn the cooking temp down and cool a bit longer.
Ah I love my pastured hen eggs that I get every week at the farmers market 🙂 Now that the grass is getting lush with spring, you can see the color of the egg yolks intensify to almost an orange hue!
Makes 2 servings, unless you worked out really hard and are extra hungry 🙂
- 4 large eggs
- 1/2 zucchini, grated finely using a mandolin sliver
- (optional gulp of milk)
- 1 slice Prosciutto (di Parma or San Daniele)
- 1 0.5 oz piece Fontina, cut into small chunks (piece about 3″x 1″ x 0.5″ )
- Scramble the eggs in a bowl, adding a gulp of milk if you like or they are particularly thick
- Grate the zucchini into a separate bowl (I have done this both ways, right into the eggs=the omelette becomes a bit more fluffy and moist)
- Heat a little oil in a skillet, then add the scrambled egg, sprinkle/spread the grated zucchini on top, then quickly add the chopped cheese and tear the Prosciutto into pieces and drop on top
- Cover the skillet with a lid, and cook until the eggs are set on top and the cheese is melted.
- Add some freshly ground pepper, if you like. You don’t even need salt, the Prosciutto and Cheese give it enough flavor!
Copyright © 2012 Simple Healthy Homemade. All rights reserved
Elegant and special enough for a Sunday brunch, but easy enough for everyday. So indulge, treat yourself because you made it to Friday! With a side salad it also makes a great light lunch or dinner, in fact, why limit yourself? Have it any time you like!
- 5 eggs, scrambled
- 2 oz Fontina cheese, cubed
- 1 can crab meat, 6oz, drained (I used a regular ‘fancy’ not jumbo lump, although that of fresh would certainly be tasty)
- about 1/2 lb asparagus
- freshly ground pepper
no really, that’s it 🙂
- Wash and cut the asparagus spears, then lightly steam them by adding to a saucepan, add 1 cup water, cover and heat until almost fork tender
- Heat a oven proof skillet with just enough oil to make it non stick, add eggs and cook for about 30 seconds before adding crab meat in heaped tablespoon portions, then spread the asparagus and the cheese over your eggs.
- Preheat broiler on low, when eggs are set, place skillet under broiler for 2-3 minutes, leaving door ajar, until top of Frittata is browned in spots and the eggs are cooked through.
- Serve with some greens on the side, or a full blown salad to make it into a bit more of a meal.
Yes, it’s THAT good!
Copyright © 2012 Simple Healthy Homemade. All rights reserved