Mini-Smoked Salmon Frittatas

Mini-Smoked Salmon Frittatas

mini-salmon-Frittata-hl-1854045-X

Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: Makes 6 servings (serving size: 1 frittata)

Ingredients

1 tablespoon extra-virgin olive oil
1/4 cup diced onion
1/2 teaspoon salt
1/8 teaspoon pepper
120gr smoked salmon, cut into 1/4-inch pieces
6 large eggs
8 large egg whites
1 tablespoon half-and-half
3 tablespoons 1% almond milk
100 gr 1/3-less-fat cream cheese, cubed
2 tablespoons scallions, thinly sliced, for garnish

Preparation

1. Preheat oven to 325°. Heat oil in a nonstick skillet. Sauté onion 2–3 minutes or until soft; add salt, pepper, and salmon. Remove from stovetop; let cool.

2. Combine the next 4 ingredients (through milk) in a bowl. Stir in the cream cheese. Lightly coat 6 (8-ounce) ramekins with cooking spray. Add 2 tablespoons of salmon mixture to each ramekin. Pour 3/4 cup egg mixture into each ramekin. (Do not overfill.)

3. Place ramekins on baking sheet; bake 25 minutes or until a wooden pick inserted in center comes out clean. Garnish, if desired.

Read more (Mini-Smoked Salmon Frittatas)  www.health.com

Omelette

Omelette

Omlet2

“Plain or with veggies, omelettes are really easy to knock together and really satisfying ”

Ingredients

2 large free-range eggs
sea salt
freshly ground black pepper
1 small knob ghee
1 small handful Cheddar cheese , grated, optional

Method

Basic omelette:
Crack the eggs into a mixing bowl with a pinch of salt and pepper. Beat well with a fork.

Put a small frying pan on a low heat and let it get hot. Add a small knob of ghee. When the ghee has melted and is bubbling, add your eggs and move the pan around to spread them out evenly. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese, if using (I sometimes grate mine directly on to the omelette).

Using a spatula, ease around the edges of the omelette, then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.

Tomato and basil omelette:
2 or 3 sprigs of fresh basil
a handful of cherry tomatoes

Pick the leaves off the basil and roughly tear them. Cut the cherry tomatoes in half and add to a hot frying pan with a small knob of butter, a drizzle of olive oil and a pinch of salt and pepper. Fry and toss around for about 1 minute, then turn the heat down to medium and sprinkle over the basil leaves. Add your eggs and move the pan around to spread them out evenly. Continue as for the basic omelette.

Mushroom omelette:
2 or 3 nice field-type mushrooms
olive oil

Quarter or roughly chop the mushrooms and add to a hot frying pan with a small knob of butter, a drizzle of olive oil and a pinch of salt and pepper. Fry and toss around until golden, then turn the heat down to medium. Add your eggs and move the pan around to spread them out evenly. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the Cheddar. Continue as for the basic omelette.
Read more at www.jamieoliver.com

Braised Kale Frittata

Braised Kale Frittata

braised-kale-frittata-XL

Prep Time: 12 minutes
Cook Time: 30 minutes
Yield: Makes: 4 servings (serving size: 1/4 frittata)

Ingredients

6 large eggs
4 large egg whites
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons Parmesan cheese, grated
2 tablespoons chopped oregano
Cooking spray
2 cups Braised Kale without cheese, drained, finely chopped
3/4 cup chopped cherry tomatoes

 

Preparation

1. Preheat oven to 200°C. In a large bowl, whisk the first 6 ingredients (through oregano).

2. Lightly coat an 8-inch ovenproof cast-iron or nonstick skillet with cooking spray. Heat over medium. Add the kale and tomatoes. Cook, stirring, until hot (about 3 minutes). Add the eggs and swirl to distribute.

3. Transfer to the oven and bake until set and hot (about 20 minutes). Cut in wedges.

 

From www.health.com

Veggie Frittata

Veggie Frittata

fritata

Serves: 3-4

Ingredients:

½ medium yellow onion, finely chopped
½ red bell pepper, finely chopped
1 ½ cups mushrooms, thinly sliced
2 cups fresh kale, chopped
2 cups fresh spinach, chopped
8 eggs, beaten
1 Tbsp butter or coconut oil

Method: 
1. Heat an oven proof skillet (I like to use my cast iron frying pan) over medium high heat and turn on broiler (on high) to preheat oven.
2. Add oil to pan. Add onion, pepper and mushroom and sauté, stirring occasionally, until vegetables are starting to soften (3-4 minutes).
3. Add kale and continue to sauté, until all vegetables are cooked (8-10 minutes).
4. Add spinach, and stir until spinach is wilted.
5. Add beaten eggs. Let cook on stove top 1-2 minutes, stirring a couple of times.
6. Place skillet in oven and broil until eggs are completely cooked, puffed up and starting to brown on top. Serve and enjoy!

Read more at www.thepaleomom.com

Tomato and basil omelette

Tomato and basil omelette

omlet

SERVES 1

Ingredients

2 sprigs of fresh basil
3 cherry tomatoes
2 large free-range eggs
sea salt
freshly ground black pepper
olive oil

Method

Omelettes don’t always need to be folded in half with the filling inside, you can leave the omelette open and sprinkle over your favourite ingredients before finishing it under a hot grill until it’s bubbling and delicious.

1. Pick the leaves off the basil and roughly tear them.

2. Cut the cherry tomatoes in half on a chopping board.

3. Crack the eggs into a mixing bowl.

4. Add a tiny pinch of salt and pepper.

5. Beat well with a fork until fully combined.

6. Place a small non-stick frying pan on a low heat to warm up. Meanwhile…

7. Add ½ tablespoon of olive oil to the pan and turn the heat up to high.

8. Carefully add the tomatoes and fry for 1 minute.

9. Turn the heat down to low and sprinkle over the basil leaves.

10. Carefully pour in the eggs, then tilt the pan to spread them out evenly.

11. Using a fork, swirl the eggs around the pan a little.

12. When the omelette begins to cook and firm up, but still has a little raw egg on top, use a spatula to ease around the edges of the omelette, then fold it over in half – when it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.
Read more at www.jamieoliver.com