Time to take a break...

I've been working on this blog all day, only took breaks for a (very late) breakfast & for dinner… I promised my hubby I was going to make a cake tonight - its a recipe I've created but haven't had the chance to make - so in order to keep my hubby happy (he's generally a happy guy anyway) I think I'd better spend a bit of time making the cake… if it turns out good you may be seeing a post of it tomorrow… hint: my hubby (Jeff) loves sweet potatoes.


Until the next post…


Tuesday morning update:  I tried out my new recipe & it is Jeff-approved, but I want to make a couple tweaks before publishing (I get picky about some things…).  I'll post pics & a recipe when I get it right :) 


On to other things...

Egg Scrambles

An Egg Scramble Breakfast

Each is made with 3/4 cup Egg Beaters, cooked in a small skillet sprayed with Butter Flavored Pam.  I typically have fruit & perhaps some cereal or oatmeal with my Egg Scrambles.

Variations:

Simple Scramble: scramble Egg Beaters, remove from pan, salt & top with Tabasco (for spicy), salt & sprinkle with Penzey's Sunny Paris seasoning (nice herb flavoring), or play around & find your own spices of choice.

Cheesy Scramble: scramble Egg Beaters, remove from pan, top with cheese of your choice (See my Standard Basic Omelets if you’re looking for ideas).

Veggie/Meat/Cheese Scramble: this is essentially the same as a Standard Basic Omelet, but the Egg Beaters are poured in over the cooked the veggies/meat and allowed to cook, then remove the mixture from pan & top with cheese.

My Chèvre / Cream Cheese Omelets

(Note: Where Chèvre is called for you can replace with equal amounts of Light Cream Cheese.)

Spray skillet with Butter Flavored Pam, shake Egg Beaters, measure out 3/4 cup, cook on Med-Low heat until edges around pan are relatively firm & center only has a little bit of liquid remaining. Flip Egg Beaters in one piece, place 1 oz of Chèvre on one side of circle, add other ingredients based on the variation chosen below. After a minute or two fold omelet over, after another minute or two flip omelet onto its other side, its done in another minute or two.

Variations:

Herby Chèvre omelet - Fresh herbs or dried herb blends (like Penzeys Tuscan Sunset or Sunny Paris) and Salt.

Sweet & Salty Chèvre omelet - add 1 Tbl of honey & 1 Tbl of Roasted Salted Sunflower Seeds.  If you prefer more saltiness add more salt.

Fruit Sweet Chèvre omelet - add 2 Tbl of Scandinavian Delights fruit spreads (or your favorite jam/preserves).

Fresh & Fruity Chèvre omelet - add fresh Raspberries, fresh Mint leaves (a few torn into bits), and 1 Tbl of honey.

Fresh & Fruity & Salty Chèvre omelet - add fresh Raspberries, fresh Mint leaves (a few torn into bits), 1 Tbl of Roasted Salted Sunflower Seeds, and 1 Tbl of honey. If you like more saltiness simply add salt.

My Standard Basic Omelets

A Typical Breakfast

Here are some Standard Basic Omelets, I have done these in countless variations. I try to keep things light in calories but filling and satisfying, and I almost always have some fruit on the side.

Dice up omelet vegetables* & spray a small skillet with Butter Flavored Pam, cook on medium until desired texture. If omelet meats** are desired dice (for bacon cook ahead of time) & add to vegetables toward end of cooking time.

* omelet vegetables -  I use a variety of different vegetables, but typically I use 2-3 of the following: 

      onion

      bell pepper

      mushrooms

      tomatoes

** omelet meats - I use a variety of different types of meats (when I bother to add meat), the following are some good options:

      Bacon: 1 slice cooked crispy

      Leftovers (the one pictured above used a little leftover steak)

      Hillshire Farm Ultra Thin lunch meats I like (I use 2 oz): 

          Honey Ham

          Turkey

          Pastrami

Grilled Vegetables

This is easy & the variations are endless, here's a favorite at our house. This serves 2

(can serve more) and is very healthy. The Portobellos in this combination add a

flavor that combines well with grilled meats like beef & pork.

Ingredients:

  2 large Portobello Mushrooms

  1/2 medium Onion

  1 medium Zucchini or Yellow Crookneck Squash

  1 medium Bell Pepper (yellow, orange, or red)

  1/2 Tbl Olive Oil

  Spices & Salt & Pepper to taste. *

Cut all vegetables into strips (depending on length, may want to cut squash strips in 1/2

or 1/3) & place in a large mixing bowl. Add 1/2 Tbl Olive Oil & stir gently to coat. Add

Spices & Salt & Pepper, stir gently to coat. Place into a grilling basket & grill to desired

doneness.

* We like a combination dried of Sage, Rosemary, Thyme, Parsley, Sea Salt & Whole

Peppercorns freshly ground with a mortar & pestle.

Now play with it, vary the vegetables, vary the spices, and see what you come up with!!