Healthy Veggie Frittata

I have a confession, this was a recipe born out of necessity due to stupidity. I apparently love zucchinis too much and bought more from the store when I did not realize I had a whole bunch at home already! Lesson learned: always take inventory of the fridge before grocery shopping. So what’s a girl to do with a ton of zucchinis?

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Shred the heck outta them and put them in anything I can think of.

I wanted to make a egg bake/ frittata with zucchini and other vegetables in my fridge, but I couldn’t find the “perfect” recipe that uses all the ingredients that I had. So used this recipe as a “base” for the right proportion of eggs, milk, and flour and got creative with the rest.

Whisk together 6 eggs, 3/4 cup milk, and 2 tablespoon of all-purpose flour.

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I had some fun adding tons of random spices! Got the idea from a variety of zucchini egg bake recipes. Of course fresh herbs would have been better.

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I took a buttered 9-in. round baking pan and filled the bottom up with all my favorites from my fridge: mini sweet bell peppers, asparagus cut into 1 in pieces, and shredded deli turkey meat. Look at those colors! Of course this is the fun part where you can add whatever you’d like: onions, peppers, corn, mushrooms, cheese, chicken strips, etc. Ooohhhhh, if only I had some bacon.

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Add about 2 cups of shredded zucchini. I actually wish I added it to the bottom and let the more colorful veggies be on top. Then pour the egg mixture into the pan until it fills up almost to the brim. When you bake it, it will puff up a little but it won’t spill over.

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Ready to go in the oven for about 30 minutes at 350 degrees.

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I almost forgot to add the sundried tomatoes before I took the before-picture and I sprinkled some sundried tomatoes from Trader Joe’s on top, it really was the much needed final touch! It not only made the frittata extra flavorful, but really made the dish visually pop.

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Pair with a side of greens and you got yourself a delicious healthy brunch.

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Happy brunching!

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2-Ingredient Healthy-licious “Pancakes”

As you may be able to tell from a few of my recent posts, I’ve been on a health kick and that means finding creative, healthy, yet delicious recipes to try! I’ve also recently discovered Blogilates and this girl rocks socks. She also introduced the healthy banana pancakes that just uses TWO ingredients. So no excuses! This recipe is cheap, easy, fast, and-most importantly- surprisingly delicious!

Here is a video recipe:

I got to go into work a little later than usual, so I finally had to time to cook a real breakfast and eat it (and take pics of it).

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Get a banana (preferably a very ripe one) and 2 whole eggs – mash it all together.

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Whisk until quite watery, it’s okay if there’s some small chunks in there.

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Heat a nonstick skillet or pan with some olive, coconut or vegetable oil. Drop big spoonfuls of the batter in and cook until it looks solid enough to flip over. Once they start getting a little brown they really do start looking like pancakes!

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A lovely breakfast with 1/2 a sugar-free muffin and some earl grey tea with almond milk. The pancakes were so good, I wish I had made more! Of course they aren’t going to be fluffy or “cakey” like regular pancakes, but they are low-cal, gluten-free, and all that jazz. I was planning to drizzle some honey or agave nectar on it but I realize the banana gives it a light, sweet taste already, no need for anything else!

A lot of people who tried the recipe, added their own twists to it like adding some oat flour or oats for those who really want a more pancake texture. You can also add in anything you’d add into a regular pancake: blueberries, chocolate chips, cinnamon, or crushed nuts.

Enjoy!

Brunchin’ At Home with Fluffy Yogurt-Scrambled Eggs

My weather app lied to me when it said “73 degrees” with a little picture of a sun. I look out the window to see fog encroaching on the houses like a bad horror movie. But who says you have to go out for a yummy Sunday brunch?

I added plain yogurt to my scrambled eggs along with spinach and chopped up mushrooms for a healthy dish. There’s a lot of yogurt-infused breakfast recipes out there, I just used this one from Cooks.com. The yogurt really gives it an interesting flavor and makes the eggs extra fluffy as long as you do not over cook the eggs.

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I added a side of turkey bacon (love love love turkey bacon), a side of fruit that needed to be eaten. And, yes, that is a Chinese tea cup that I used as a mini side bowl. See didn’t even need to change out of my PJs! Happy Sunday!

Fancy-Schmancy Omelette

I love breakfast/ brunch foods! When I’m in the mood for a filling, savory breakfast I always think: omelette.

What happens when I actually have time to cook breakfast and when I have the perfect random ingredients in my kitchen….

Mushroom+ Sundried Tomato+ Goat Cheese Omelette

When I’m feeling health-concious I usually use a weird 2 white: 1 yolk proportion.

Other fillings I like to use with omelettes:

  • broccoli
  • spinach
  • crimini mushrooms
  • tofu
  • sandwich ham bits
  • red bell peppers
  • avocado
  • onions
  • cheddar cheese