Category Archives: Breakfast

Scrambled Egg Burritos

Posted on January 10, 2012 | Comments Off on Scrambled Egg Burritos

Scrambled Egg Burritos

scrambled egg burritos
source

Ingredients
4 9-inch whole-wheat flour tortillas
4 large eggs
1/8 teaspoon salt
Freshly ground pepper, to taste
1 teaspoon extra-virgin olive oil
1 4-ounce can chopped green chiles
1/2 cup grated Cheddar, or pepper Jack cheese
2 cups salsa
1/4 cup reduced-fat sour cream

Directions
Preheat oven to 350°F. Wrap tortillas in foil and heat in the oven for 5 to 10 minutes.
Blend eggs, salt and pepper in a medium bowl with a fork until blended.
Heat oil in a 10-inch nonstick skillet over medium-low heat.
Add chiles and cook, stirring, for 1 minute.
Add eggs and cook, stirring slowly with a wooden spoon or heatproof rubber spatula, until soft, fluffy curds form, 1 1/2 to 2 1/2 minutes.
To serve, divide eggs evenly among the tortillas.
Sprinkle each with about 2 tablespoons cheese and roll up.
Serve with salsa and sour cream.

Makes 4 servings

Nutrition
Per serving: 328 calories; 15 g fat ( 6 g sat , 5 g mono ); 232 mg cholesterol; 34 g carbohydrates; 18 g protein; 7 g fiber; 783 mg sodium; 286 mg potassium.
Nutrition Bonus: Fiber (29% daily value), Vitamin C (25% dv), Calcium (20% dv), Vitamin A (20% dv).
Carbohydrate Servings: 2

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Tomato Broccoli Frittata Recipe

Posted on October 17, 2011 | Comments Off on Tomato Broccoli Frittata Recipe

Tomato Broccoli Frittata

tomato broccoli frittata

Ingredients
6 egg whites
3 eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup crumbled reduced-fat feta cheese or regular feta cheese
2 cups small broccoli florets
2 tablespoons finely chopped shallots
1 teaspoon olive oil
1-1/4 cups cherry tomatoes, quartered

Directions
Preheat broiler.

In a medium bowl, whisk together egg whites, eggs, salt, and pepper.
Stir in cheese; set aside.

In a large broilerproof skillet, cook broccoli and shallots in hot oil over medium heat for 8 to 10 minutes or just until tender, stirring occasionally.
Pour egg mixture over the broccoli mixture in skillet.
Cook over medium-low heat.
As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath.
Continue cooking and lifting edges until egg mixture is almost set (surface will be moist).
Arrange tomatoes on top of egg mixture.

Broil 4 to 5 inches from the heat about 5 minutes or until center is set.
Let stand for 5 minutes before serving.
Cut into four wedges.

Nutrition Facts Per Serving:
Servings: 4 servings
Calories134
Total Fat (g)6
Saturated Fat (g)2
Monounsaturated Fat (g)2
Polyunsaturated Fat (g)1
Cholesterol (mg)161
Sodium (mg)416
Carbohydrate (g)7
Total Sugar (g)3
Fiber (g)2
Protein (g)14
Vitamin A (DV%)0
Vitamin C (DV%)80
Calcium (DV%)8
Iron (DV%)7
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Fresh Broccoli and Red Pepper Frittata Recipe

Posted on September 19, 2011 | Comments Off on Fresh Broccoli and Red Pepper Frittata Recipe

Fresh Broccoli and Red Pepper Frittata Recipe

Ingredients:
1/2 cup water
2 cups broccoli florets (about 1-inch pieces)
1 cup small cauliflower florets (about 3/4-inch pieces)
1 tablespoon Smart Balance® Omega™ Oil
1 cup diced onion
1 cup thinly sliced red bell pepper strips
5 Smart Balance™ Omega-3 Grade A Natural Large Eggs
2 tablespoons Smart Balance™ Fat Free Milk and Omega-3s & Vitamin E
1/2 teaspoon salt, divided
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground red pepper
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Prep Time: 8 Minutes

Cook Time: 18 Minutes (stand 10 Minutes)

YIELD: 1 (10-inch) frittata (4 servings) PER SERVING: 211 calories, 14g protein, 11g carbohydrate, 11.4g total fat, 3.4g saturated fat, 4.7g monounsaturated fat, 2.1g polyunsaturated fat, 0g trans fat, 556mg omega-3 fatty acids, 1,187mg omega-6 fatty acids, 277mg cholesterol, 494mg sodium, 3g fiber

Bring 1/2 cup water to a boil in a medium nonstick skillet over medium-high heat.
Add broccoli and cauliflower, and return to a boil.
Cover and boil 2 minutes or until just crisp-tender.
Drain well in a colander.

Wipe skillet dry with a paper towel if needed.
Reduce heat to medium; add oil, and heat.
Add onion and bell pepper, and cook 3 minutes or until onion is translucent, stirring frequently.

Meanwhile, combine eggs, milk, 1/4 teaspoon salt, thyme, and ground red pepper in a medium bowl.
Stir until well blended.

Reduce heat to medium-low.
Add broccoli mixture to onion mixture in skillet, and stir gently.
Pour egg mixture evenly over all.
Cover tightly, and cook 13 minutes or just until set. I
mmediately remove from heat; sprinkle with remaining salt, and top with cheese.
Let stand 10 minutes to melt cheese and absorb flavors.

Other Smart Balance products

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Eggs with salsa

Posted on August 13, 2011 | Comments Off on Eggs with salsa

Yes, I know not a real fancy elaborate title but it is what it is!
It’s just that…
an egg w/some Wholly Salsa on top!
I suppose you could say it’s a lighter smaller variation of huevos rancheros but why bother?
I’m all for keeping things simple.
Call it what it is…salsa on an egg!

salsa omelet

Very simple and quick to make but packed with flavor and nutrition.

-tad bit of butter (I used Earth Balance)
-egg(s) (I used one organic brown egg)
-salsa (I used Wholly Medium Salsa)

Crack egg, whip it
Melt the butter in a pan
Pour egg in pan
cook til done
top off with salsa

See, told you there’s nothing fancy or elaborate but it sure tastes good!

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