Spinach Mushroom Omelette

 

There is this restaurant in the same building where I work. It serves eggs for breakfast, lunch and dinner. It’s not a diner. It’s a full scale restaurant. And I just love their omelettes. They have different pastas with eggs in them or eggs in sauces. I am not brave enough yet to try all of them. But I love the breakfast. And this omelette is what I normally get every time I am there. it’s so hearty and yummy, it keeps me full for the rest of the day! No kidding!  And it has spinach and mushrooms in it. So I have my vegetables and protein in just one dish. I know I don’t need nothing more than it. I wanted to recreate it at home and finally over the weekend, I was able to make it for breakfast. And it was totally worth it. Try to sneak in as many vegetables you can for your picky eaters. If they love eggs, you are good to go! This omelette with toasted English muffins, fruits, juice and coffee. The breakfast of the champions!

 

Here’s how I made it.

 

Spinach Mushroom Omelette

 

Ingredients

4 large eggs

1 cup baby spinach

½ cup sliced mushrooms

Salt and pepper as needed

Oil as needed

A pinch of nutmeg

 

How to:

 

Heat the skillet on medium high.

Add a tbsp oil and sauté mushrooms until just golden.

Beat eggs with salt and pepper and nutmeg in a bowl.

Add spinach and mushrooms to beaten eggs.

Add another couple tbsp. oil to the same skillet.

Pour eggs in the skillet.

Once the edges are set, push them to the centre and let the uncooked eggs run towards the sides of the skillet.

Fold over, serve.

Enjoy!

 

French Toast Rolls

Who doesn’t love good French Toast for breakfast? We all do, right?  I’ve made French toasts thousand times. And I was still craving French toast last weekend. And I wanted to make it somewhat differently than usual way. I had a week old white bread loaf sitting in my fridge, had to use it up.  And my family love Nutella and Strawberry Cheesecake. So I thought, why not combined them both and make a breakfast they would enjoy? So, I came up with this.  When you are pressed for time, this is not the breakfast to make I tell you!  It does take some prep time but the end result is oh so delish!  I am so glad I finally was able to make it for breakfast today!

So, let’s get cooking!

Here’s how I made it.

French Toast Rolls

Ingredients
8 slices of white bread, crust removed
2 eggs
1/2 cup milk
1 tsp. vanilla essence
a pinch of salt
1 tsp. cinnamon powder
butter or oil for frying
for filling:
Nutella as much as YOU want!
a cup or so sliced strawberries
1/2 cup cream cheese, whipped with 1 tbsp. icing sugar

How to:
Flatten the bread slices with rolling pin.
Spread Nutella on 4 slices, roll them up
Now spread Cream cheese mix on 4 more slices, add sliced berried on them and roll them up as well.
Heat up oil in skillet.
Crack eggs in a shallow bowl.
Add milk, salt, vanilla and cinnamon powder to it.
Dip each roll good in egg custard and shallow fry till all sides are nicely cooked and golden brown.
At this point, you can serve the rolls with maple syrup or mix sugar and cinnamon powder and roll the prepared hot rolls in it, making them extra special.
Enjoy!

 

 

 

Egg Masala

 

This is mom’s recipe. Whenver we were in a rut, mom used to quickly whip up this dish. And it was SO GOOD! Ever since mom has gone back to India, this was on back of my mind. Finally I got to make it. I didn’t change a thing in this recipe. Made it exactly the way mom makes it. And hubby loved it. Following day, he asked for it again! That was a big complement!

 

I also made lunch using the leftover egg masala, wrapping them in a large tortilla. Give it a try. I am sure you would be happy you did!

 

Here’s how I made it.

 

Egg Masala

Ingredients

4 eggs

1 large onion, finely chopped

1 tbsp each garlic, ginger paste

2-3 green chillies, finely chopped

Salt to taste

3 tbsp oil

1 tbsp each red chili powder and cumin powder

1 tsp turmeric powder

1 medium tomato, chopped

 

How to:

In a wok, heat oil on medium high heat.

Add onion and saute till translucent.

Now add all the spices with tomato and saute till oil separates.

Break eggs carefully on the sauted masala mix.

Cover and cook for about 3 minutes until the eggs are done.

Enjoy!

 

Breakfast Egg Muffins

I like to have eggs as breakfast on lazy long weekends. I normally sleep in those days as I wake up very early in the mornings to get to work every single day. So I always make an effort not to wake up at least until 7 o’clock on day-offs. At the same time, I want to make something new, something different and something nutritious for my family to wake up to. And yes, it should be done in almost no time. This recipe fits the bill. I made it over one of the summer’s long weekends. My way to find out if my family likes what I give them is this one question: would you like to have it again? Just like most of my dishes, the answer was YES to this dish! Yippee! Another victory.

Here’s how I made it.

Egg Muffins

Ingredients

9 eggs

½ cup milk

Salt and pepper to taste

Chopped green onions
Red bell pepper, diced
Hot Italian Turkey sausage, cooked and crumbled
Spinach leaves

Cheddar cheese, grated (at least 1 cup)

Feta cheese; ½ cup

 

How to:

Spray 12 muffin cup-tray with nonstick spray, or line with muffin papers.

Sprinkle some chopped green pepper on the bottoms of each cup, then some sausage, and both cheeses and whatever vegetables you’re using. The cups will look more than half full.

Now beat eggs in a large bowl, add milk, salt and pepper. Beat again lightly.

Fill the cups with egg mixture until almost full.

Gently stir each cup with a chopstick and bake at 375° F for about 20 minutes.

Serve with your favorite berries and toasts.

Enjoy!

The beauty of these muffin cups is that they refrigerate well. You can put the leftovers in a zip lock bag and refrigerate and grab one when you are ready to hit the road on weekday mornings. Just microwave for a few seconds and they will be good as freshly made. A good way to feed your family healthy ‘stuff’, isn’t it?

Breakfast Soufflé

 Now this is the easiets soufflé ever. Those lazy Saturday mornings, when you are cosy and comfortable in bed, don’t feel like getting out of it soon and still want to make an over the top breakfast for your family that everyone can love to come to table for, this is it!  Only a handful of ingredients thrown to gether and baked beautifully in a risen, warm goody, you would for sure rise to the occasion just as your soufflé. And the best part is this soufflé won’t fall down once out of the oven. It does hold the shape which is a delight to look at.

Now soufflé is lightly baked cake, with cream and egg yolks and beaten egg whites. We are omitting all those creams and little bit of flour and just stick with eggs and cheese. After all, it’s breakfast. Lunch will be on the cards so you don’t want to fill up right in the morning.

Here’s how I made it.

Breakfast soufflé

Ingredients

3 eggs, separated

4 oz. Philadelphia cream cheese

¼ cup grated cheddar cheese

Salt and pepper to taste

1 tsp onion powder

How to:

HEAT oven to 375ºF.

BEAT egg whites in medium bowl with mixer on high speed until stiff peaks form.

Beat cream cheese with salt, pepper and onion powder in a  large bowl with mixer until creamy.

Add egg yolks; beat until well blended.

Now add grated cheddar.

Gently stir in egg whites until well blended.

POUR into 3 ramekins sprayed with cooking spray.

BAKE 24 to 26 min. or until top is puffed and golden brown.

Do Not Open the Oven Door until fully fluffed or your soufflé will be crashed to the bottom of the ramekins!

The only downside of this soufflé is that it doesn’t reheat well. So you can’t make more and stash them in the refrigerator.

Enjoy!