made my first ever omelet this morning and it turned out well and everyone liked and ate it!
classic omelet
4 eggs
salt and pepper
handful of cooked vegetables
2 tbsp cheese
Beat eggs with salt and pepper.
Place a non-stick skillet over medium-high heat.
Add 1/2 tbsp butter and swirl to melt. Add the eggs and stir briefly with a rubber spatula, then let the bottom set but not brown. Fold like a letter.
Saturday, March 14, 2020
Monday, March 9, 2020
berry cocoa smoothie
has cocoa so M loves it, but also there's no added sweetener so... kid tested, mom approved? (ok, well only 1 kid likes it).
berry cocoa smoothie
makes 3 smoothies
2 frozen or unfrozen bananas (optional)
1/3 cup frozen strawberries or blueberries (I add more if I'm not using bananas)
2-3 Tbsp heaping cocoa powder
4 Tbsp peanut butter
2 Tbsp coconut oil
1 -1 1/2 cups milk (or can sub almond milk)
Place all ingredients in a blender or food processor and blend until smooth.
berry cocoa smoothie
makes 3 smoothies
2 frozen or unfrozen bananas (optional)
1/3 cup frozen strawberries or blueberries (I add more if I'm not using bananas)
2-3 Tbsp heaping cocoa powder
4 Tbsp peanut butter
2 Tbsp coconut oil
1 -1 1/2 cups milk (or can sub almond milk)
Place all ingredients in a blender or food processor and blend until smooth.
simple spinach quiche
classic, french.
classic spinach quiche
makes 2 quiches
2 9-inch deep dish frozen pie crusts
2 tbsp butter
1 cup thinly sliced shallots
7 large eggs
2 cups heavy cream
pinch ground nutmeg
1 1/2 tsp salt
1/4 tsp paprika
2 cups finely shredded Gruyere
1 16 oz package frozen chopped spinach, defrosted and wrung free of water
Preheat the oven to 400. Remove pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 mins. Prick the bottom and sides all over with a fork. Bake until fully cooked and lightly golden, 10-15 mins.
Set aside and turn oven down to 350 degrees.
Heat the butter in a small skillet over medium-low heat. Cook the shallots until soft and translucent, about 8 mins. Do not brown. Set aside to cool.
In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and paprika.
Place the cooked pie crusts on a baking sheet. Spread the shallets over the bottom of the crust, then sprinkle the shredded Gruyere over top. Scatter the spinach evenly over cheese, breaking up the clumps as best you can. Pout the egg and cream mixture over top.
Bake at 350 degrees for 50-55 mins until the custard is set and top is lightly golden. Serve hot or warm.
classic spinach quiche
makes 2 quiches
2 9-inch deep dish frozen pie crusts
2 tbsp butter
1 cup thinly sliced shallots
7 large eggs
2 cups heavy cream
pinch ground nutmeg
1 1/2 tsp salt
1/4 tsp paprika
2 cups finely shredded Gruyere
1 16 oz package frozen chopped spinach, defrosted and wrung free of water
Preheat the oven to 400. Remove pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 mins. Prick the bottom and sides all over with a fork. Bake until fully cooked and lightly golden, 10-15 mins.
Set aside and turn oven down to 350 degrees.
Heat the butter in a small skillet over medium-low heat. Cook the shallots until soft and translucent, about 8 mins. Do not brown. Set aside to cool.
In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and paprika.
Place the cooked pie crusts on a baking sheet. Spread the shallets over the bottom of the crust, then sprinkle the shredded Gruyere over top. Scatter the spinach evenly over cheese, breaking up the clumps as best you can. Pout the egg and cream mixture over top.
Bake at 350 degrees for 50-55 mins until the custard is set and top is lightly golden. Serve hot or warm.
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