It’s a perfect breakfast, lunch or even dinner.This whole-egg broccoli frittata recipe is light, but filling, and just in time for spring.

When it comes to eggs, I would never just eat the egg white. Unless your overdoing it – and trust yourself, you know when you are overdoing it – egg yolks aren’t all the evil they are cracked up to be. In fact, the egg white should only be consumed out of association, as it is far inferior in terms of nutrient content. The following whole-egg broccoli frittata recipe is quite light, easy to digest, and able to serve a table.

If you are going to eat eggs, don’t forget the famed egg yolks. They contain cholesterol, but there are a good (HDL) and a bad (LDL) form of cholesterol? In one study, those eating 2-5 egg yolks per day saw an increase in HDL and no change in their LDL cholesterol levels.

With that said, it’s time for a delicious recipe that is easy on the digestion with goat cheese and packed with plant nutrition with broccoli, red bell pepper and fresh dill. Enjoy!

Whole-Egg Broccoli Frittata Recipe

Serves about 6

Ingredients

• 1 1/2 cups broccoli florets, roughly chopped
• 1 small red bell pepper, finely chopped
• 1 garlic clove, minced
• 1/4 teaspoon red pepper flakes
• 7 large eggs
• Handful of fresh dill, finely chopped
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• ½ cup grated crumbed sheep feta cheese
• 1 tablespoon butter

Directions

Preheat the oven to 400 degrees Fahrenheit.

While the oven is preheating, melt the butter in a pan set over medium heat. Add the broccoli florets and red bell pepper. Cook for 4-5 minutes, or until softened. Add garlic, saute for another minute, during which time you prepare the egg mixture.

In a large bowl, whisk together the dill, eggs, feta cheese, salt and pepper. Spread the broccoli evenly across the bottom of the pan it cooked in. Pour the egg mixture evenly atop the broccoli. Keep the saucepan over medium heat until the egg begins to cook and firm at the edges and bubbles at the center. Remove from heat and place in the oven for 12-15 minutes, or until the eggs are completely cooked through and the top slightly browned. Remove from pan and cut in wedges to serve.

Aylin Erman is founder of plant-based food blog www.GlowKitchen.com, where she offers step-by-step picture instructions on how to create mostly vegan comfort dishes with few ingredients and a lot of flavor.

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Photo Credit: GlowKitchen

The post Whole-Egg (The Way it Should Be) Broccoli Frittata Recipe appeared first on EcoSalon.

This Mother’s Day, make mom feel extra special by preparing her a breakfast in bed fit for a queen.

This single-serving baked eggs and sausage recipe is a one-pot meal packed with protein, fresh vegetables, a little spice, and some serious flavor. The eggs hold it all together while the sausage brings festiveness to the occasion. It’s a delicious, filling recipe that your mother will adore!

Single-Serving Baked Eggs and Sausage

Serves 1

Ingredients

• 2 eggs
• 1 tablespoon butter
• 4-5 slices of sausage (elastic skin removed)
• 1 plum tomato, diced
• 1 tablespoon chopped scallions
• Sea salt and black pepper to taste
• 2-3 ounces goat cheese (or any cheese of choice)

Directions

Preheat the oven to 350 degrees Fahrenheit. Generously grease the bottom and sides of a tiny pot or ramekin with 1/2 tablespoon of butter.

Place a layer of the sausage at the bottom of the pot. Top it with 1/2 tablespoon of chopped scallions and 1/2 chopped plum tomato.

Crack both eggs on top, season with salt and pepper, and add the remainder of the scallions and tomatoes. Piece the remaining half tablespoon of butter on the top of the layers.

Cook in the oven for about 15-20 minutes, or until the eggs have almost cooked to your mother’s liking. Remove the pot, crumble the goat cheese on top, and pop it back into the oven on broil for an additional minute, or until the cheese has melted.

Serve to your mother in the pot the eggs have cooked in, making sure to pair it with a piece of bread for scooping up every last piece.

Bon Appetit!

Photo Credit: GlowKitchen

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As soon as I saw the photo for thin omelets in Yotam Ottolenghi’s book, “Plenty”, I was certain they would make a great replacement for crepes.

The ones I came up with here are so thin, they resemble crepes, but use no flour, and are wonderfully delicate. You can fill them with almost anything you like. To fill the crepes, spread or layer the fillings over half of each crepe. Fold the other half of the crepe over the filling, and then fold them in half again, forming fan shapes. Heat in a 325°F (165°C) oven for about 5 minutes to warm the filling, or serve at room temperature.

 Makes 4 crepes or 2 servings

Ingredients

6 large eggs
1⁄4 cup (2 fl oz/60 ml) milk
4 green onions, minced
1⁄2 cup (3⁄4 oz/20 g) minced mixed fresh herbs, such as flat-leaf parsley, thyme, and tarragon
Kosher salt and freshly ground pepper
1 teaspoon Olive oil, plus more as needed

Directions

In a medium bowl, combine the eggs, milk, green onions, mixed herbs, and a pinch each of salt and pepper. Beat with a fork to blend.

Brush a baking sheet with oil. Heat 1 teaspoon oil in a 10-inch (25-cm) nonstick skillet over medium-high heat. Reduce the heat to medium. Add one-fourth of the egg mixture, tipping the pan to cover. Cook until the top of the crepe is set, tipping the pan and spreading the uncooked egg to the edges, 11⁄2 to 2 minutes. Slide the crepe onto the prepared baking sheet. Repeat with the remaining egg mixture, adding more oil to the pan as needed and forming 4 crepes total.

Crepes can be filled with a variety of ingredients:

Sautéed sausage, shrimp, or scallops

Sliced prosciutto

Shredded Cheddar, fontina, Gruyère, or Manchego cheese

Crumbled feta or soft fresh goat cheese

Sautéed mushrooms with shredded Gruyère cheese

Sautéed halved cherry tomatoes with crumbled feta or goat cheese

Sautéed dark greens with crumbled feta or goat cheese

Sautéed red bell peppers with shredded Manchego cheese

Image: sciboston

Recipe from “Weeknight Gluten Free” by Kristine Kidd (April 2013, Weldon Owen)

The post Gluten-Free Herbed Egg Crepe Recipe appeared first on EcoSalon.

You can do better than just scrambled. 

The other morning I pulled down the egg carton and went to grab a couple to make for breakfast. Stuck to one of the brown eggs was a small feather; a morning reminder of where these food staples come from. At least I could be pretty sure that my breakfast came from a happy hen.

An egg is a beautiful thing, and if you’re lucky enough to be housing your own chickens, collecting them yourself is even better.

Eggs have become a staple in our diets, but just like with our produce and our protein, it’s important to think about what we’re eating. In 2010 a TIME Magazine article came out stating that buying organic eggs wasn’t really worth the effort, creating a discussion of the merits of organic vs. non-organic eggs. Ultimately, eggs are just like everything else we eat: the closer to the source you can get it, the better. Know your farmer, know your chickens, know your eggs.

If you have mastered the art of backyard homesteading, and designed your own chicken coop (built it out of reclaimed materials, of course), then you’ll know that sometimes it’s hard to get through all of those eggs. You can only scramble and fry for so long before it gets boring. To help solve that problem, here are 10 simple yet creative egg dishes to make good use of your eggs, whether they’re from your backyard, the neighbor down the road, or the farmers market.

1. Baked Egg in Avocado

It’s healthy, easy to make, and most importantly, a visually striking dish. Baking an egg in an avocado is as easy as cutting an avocado in half, scooping out a little bit of the middle to make room for the egg, cracking an egg into each half, garnishing with whatever ingredients you see fit, and baking in the oven at 425F for 15-20 minutes. We like ours with parsley and goat cheese.

2. French Toast Egg Nests

This beautiful breakfast is accented with a hint of mint, making it the perfect weekend brunch option.

3. Poached Eggs with Goat Cheese

If eggs are a regular part of your diet, consider buying a silicone egg poacher. It makes poaching eggs simple and quick, and allows you to add a new method of cooking to your egg repertoire. Easy yet delicious breakfast: buy a spreadable goat cheese, and serve it on toast with the poached egg on top. Sprinkle with black pepper and salt. Add in a few basil leaves if you have them on hand. Avocado toast with poached eggs is delicious as well.

4. Fried Egg with Kale

Kale and eggs might in fact be the ultimate combination, both in taste and color. Take about 3 kale stalks, remove the stems and tear the kale into small pieces. Sautee in olive or coconut oil for 3-4 minutes. Push the kale to the sides to create a free space in the middle of the frying pan, and crack an egg into it. Fry the egg according to how runny you want it. Sprinkle with black pepper and sea salt.

5. Chilaquiles

This recipe is an excellent way to use leftover meat or beans, and gives you a versatile dish that’s as good for breakfast as it is for lunch.

6. Spätzle

These German egg noodles are fun to make and delicious in stews or simply baked in the oven and topped with cheese.

7. Bacon Cups

The ultimate in brunch food, bacon cups are made by lining a muffin tin with bacon strips (organic and local of course) and popping an egg into each. If you want the vegetarian version, line the tins with roasted pepper and basil instead – maybe even some kale. Bake at 350F for 20 minutes or so, depending on how firm or runny you like your yolks.

8. Clafoutis

One of Julia Child’s most renowned recipes, clafoutis is a basic French dessert made with eggs, milk, and flour traditionally made with cherries that that can be tweaked depending on what fruits and berries you have on hand. Pear Clafoutis, Blackberry Clafoutis, Plum Clafoutis, Fig and Anise Clafoutis… they are all good and it’s an easy recipe to alter to fit gluten free needs.

9. Lemon Curd

The combination of smooth, creamy curd with the intense flavor of citrus is one that is hard to turn down. Lemon curd is actually easier to make than most people think, and just requires having a lot of egg yolks on hand. Once again it’s a basic recipe that you can embellish upon; Heidi Swanson’s Ginger Grapefruit Curd is a personal favorite.

10. Potato, Red Pepper and Feta Frittata

Frittatas are good as breakfast, lunch or dinner, and once again you have a dish that you can alter as you see fit. This recipe for one with potatoes, red pepper and feta is a simple and basic one to start with.

Images: Anna Brones, Aylin Erman, Vanessa Barrington

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