This is a great recipe that is quick to throw together for a simple dinner, lunch, or even breakfast! You can easily adjust the recipe to serve more or less.
This recipe is from Real Simple magazine.
1 16-oz jar salsa (2 cups)
1 15.5-oz can black beans, rinsed and drained
4 large eggs
2 scallions, sliced
1/4 cup fresh cilantro, chopped
4 small corn or flour tortillas
1/2 cup sour cream, optional
In a large skillet, combine the salsa and beans, and bring to a simmer.
Make 4 small wells in the bean mixture. Crack an egg into each well. Season with salt and pepper, to taste.
Cover and cook over medium heat, 3 to 5 minutes for slightly runny yolks.
Sprinkle with scallions and cilantro. Divide evenly among four plates, and serve with warm tortillas and sour cream, if desired.
Serves 4.
Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts
Tuesday, May 15, 2012
Tuesday, August 2, 2011
SUMMER GARDEN EGGS
Here's a yummy dish that's great for breakfast, lunch, or dinner. I've written this out for one serving, but it's easy to increase the ingredients for more people.
I've also made this with Parmesan cheese rather than Gruyere, and it is equally good.
1 tsp olive oil
1/2 cup spinach, firmly packed
1 egg
1 tbls milk
1 tbls Gruyere cheese
1 small tomato, diced
1 tbls fresh chives or green onion, sliced
sea salt and freshly-ground black pepper, to taste
Heat oil in small nonstick skillet over medium heat. Whisk egg and milk until frothy. When oil is hot, add spinach, and cook until wilted, about 1 minute. Add beaten egg, and stir until soft-scrambled, about 1 minute. Add cheese, and stir until melted, about 1 minute more. Add tomato, and stir just until warmed, about 30 seconds-1 minute. Do not overcook eggs. Serve topped with snipped chives or green onion slices. Season with salt and pepper, to taste.
Serves 1
Per Serving:
Cals: 154
Fat: 11g
Chol: 193mg
Sodium 176mg
Carbs: 5.9g
Fiber: 1.6g
Sugars: 3.9g
Protein: 9g
I've also made this with Parmesan cheese rather than Gruyere, and it is equally good.
1 tsp olive oil
1/2 cup spinach, firmly packed
1 egg
1 tbls milk
1 tbls Gruyere cheese
1 small tomato, diced
1 tbls fresh chives or green onion, sliced
sea salt and freshly-ground black pepper, to taste
Heat oil in small nonstick skillet over medium heat. Whisk egg and milk until frothy. When oil is hot, add spinach, and cook until wilted, about 1 minute. Add beaten egg, and stir until soft-scrambled, about 1 minute. Add cheese, and stir until melted, about 1 minute more. Add tomato, and stir just until warmed, about 30 seconds-1 minute. Do not overcook eggs. Serve topped with snipped chives or green onion slices. Season with salt and pepper, to taste.
Serves 1
Per Serving:
Cals: 154
Fat: 11g
Chol: 193mg
Sodium 176mg
Carbs: 5.9g
Fiber: 1.6g
Sugars: 3.9g
Protein: 9g
Wednesday, January 5, 2011
PERFECT HARD-BOILED EGGS
OK--This definitely will not be the most exciting post, but I hope it will come in handy. I like to keep hard-boiled eggs on hand now and then--They make for a nutritious and fairly satisfying snack.
Do you ever make hard-boiled eggs and then lose half of the egg white while trying to peel it? Do you ever end up with an unattractive green ring around the yolk? This method will solve both problems.
Place about 6 eggs in a 1-quart saucepan. Ideally, the eggs will fit rather snugly inside the saucepan so that they do not roll around and crack while boiling. Cover with cold water. Place pan, uncovered over high heat. Bring to a boil. Cover, and reduce heat to simmer. Simmer at a low boil for 15 minutes. Immediately remove from heat, and carefully pour water out of the saucepan. Run cold water over the eggs for 30 seconds to 1 minute. --Just long enough to make the eggs cool enough to handle. Drain eggs. Remove 3 of the eggs & set aside. Shake remaining 3 eggs in pan to thoroughly crack shells. Then peel each egg, rinsing under water. Shells should remove easily. Repeat with remaining 3 eggs, and you're done! Refrigerated hard-boiled eggs can safely be kept for up to a week. If you peel before storing, keep in a covered container.
Do you ever make hard-boiled eggs and then lose half of the egg white while trying to peel it? Do you ever end up with an unattractive green ring around the yolk? This method will solve both problems.
Place about 6 eggs in a 1-quart saucepan. Ideally, the eggs will fit rather snugly inside the saucepan so that they do not roll around and crack while boiling. Cover with cold water. Place pan, uncovered over high heat. Bring to a boil. Cover, and reduce heat to simmer. Simmer at a low boil for 15 minutes. Immediately remove from heat, and carefully pour water out of the saucepan. Run cold water over the eggs for 30 seconds to 1 minute. --Just long enough to make the eggs cool enough to handle. Drain eggs. Remove 3 of the eggs & set aside. Shake remaining 3 eggs in pan to thoroughly crack shells. Then peel each egg, rinsing under water. Shells should remove easily. Repeat with remaining 3 eggs, and you're done! Refrigerated hard-boiled eggs can safely be kept for up to a week. If you peel before storing, keep in a covered container.
Monday, May 24, 2010
BREAKFAST BURRITOS
OK, this is such a simple, no-brainer recipe that I probably shouldn't even post it. But I'm posting it anyway, because:
1) I really do like these burritos, and
2) I'm running out of recipes!!!
I haven't had the time to try out new recipes lately, but bear with me... In the meantime, I'm ALWAYS grateful for any recipe submissions on the blog, so feel free to post away!
I love to have these burritos for either breakfast or dinner. They are so quick to throw together--especially perfect when I'm in a rush. If you're looking for high protein food, these qualify. I like to use corn tortillas, as they contain about 1/2 the calories of flour tortillas, they have more fiber, and they add a distinct flavor. You can heat the tortillas in the microwave, but I much prefer cooking them on a pre-heated cast-iron griddle (even a dry non-stick skillet will do) until they are hot & somewhat puffed. And, although bacon does not qualify as "health" food, it adds a lot of flavor and only 25 calories per serving. To make things even easier, I use the packaged, pre-cooked & pre-crumbled bacon pieces.
You can get fancy by adding any number of ingredients, such as:
diced avocado
salsa
diced cooked potato
diced fresh tomato
chopped cilantro
diced onion
diced jalapeno peppers
Serves 2
4 corn tortillas
1 tsp olive oil
2 eggs
2 tbls bacon, crumbled
4 tbls cheddar-jack cheese, shredded
salt & pepper to taste
Pre-heat skillet, if using, to cook tortillas. (Heat tortillas while eggs are cooking.) Heat olive oil in another skillet over medium heat. Scramble eggs with a teaspoon or so of water. Add to skillet, stirring frequently. When eggs begin to cook, stir in bacon pieces. Once eggs are cooked through, remove from heat & season with salt & pepper, if desired. On each tortilla, spread 1 tbls of shredded cheese. Top with 1/4 egg mixture. Fold sides of tortillas inward over egg mixture & serve immediately.
1) I really do like these burritos, and
2) I'm running out of recipes!!!
I haven't had the time to try out new recipes lately, but bear with me... In the meantime, I'm ALWAYS grateful for any recipe submissions on the blog, so feel free to post away!
I love to have these burritos for either breakfast or dinner. They are so quick to throw together--especially perfect when I'm in a rush. If you're looking for high protein food, these qualify. I like to use corn tortillas, as they contain about 1/2 the calories of flour tortillas, they have more fiber, and they add a distinct flavor. You can heat the tortillas in the microwave, but I much prefer cooking them on a pre-heated cast-iron griddle (even a dry non-stick skillet will do) until they are hot & somewhat puffed. And, although bacon does not qualify as "health" food, it adds a lot of flavor and only 25 calories per serving. To make things even easier, I use the packaged, pre-cooked & pre-crumbled bacon pieces.
You can get fancy by adding any number of ingredients, such as:
diced avocado
salsa
diced cooked potato
diced fresh tomato
chopped cilantro
diced onion
diced jalapeno peppers
Serves 2
4 corn tortillas
1 tsp olive oil
2 eggs
2 tbls bacon, crumbled
4 tbls cheddar-jack cheese, shredded
salt & pepper to taste
Pre-heat skillet, if using, to cook tortillas. (Heat tortillas while eggs are cooking.) Heat olive oil in another skillet over medium heat. Scramble eggs with a teaspoon or so of water. Add to skillet, stirring frequently. When eggs begin to cook, stir in bacon pieces. Once eggs are cooked through, remove from heat & season with salt & pepper, if desired. On each tortilla, spread 1 tbls of shredded cheese. Top with 1/4 egg mixture. Fold sides of tortillas inward over egg mixture & serve immediately.
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