Tag Archives: eggs

several ways of looking at an egg…

25 Oct

I am probably not the only PCOS patient who read all of the low-GI diet books and started eating eggs for breakfast–and eventually reached the point of thinking, “I will never ever ever eat another egg.”

For me, at least, breakfast eggs (especially just eggs, by themselves, or with a slice of bacon or something) are unappealing. I don’t like to eat a boiled egg, or a scrambled egg, or any other kind of plain egg.

But I have found that they are a helpful and delicious component of other things. And they’re a great way to balance out an otherwise carb-heavy meal.

For breakfast, if I’m going to eat an egg, I slice an onion and cook it; add other vegetables if I have them (diced tomato, broccoli, whatever’s in the fridge); and then toss in an egg. It’s not the main attraction–more like a sauce for the vegetables.

Similarly, I like an egg on top of steamed asparagus; over rice with stir-fried vegetables; or with a homemade roll and sliced fruit or vegetables. For me, the only way to enjoy an egg is to get it off the center of the plate. I am never going to be a person who likes to just sit down and eat an egg, but they are very good with lots of other things (especially vegetables).

I’ve also found that one egg is plenty. Lots of meal plans or recipes suggest two eggs per person, and that’s one egg more than I’m going to enjoy. But that means that you can have a tasty breakfast with lots of vegetables and add a piece of toast or fruit and still stay within a reasonable calorie range, too.

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recipe: Huevos Rancheros

4 Oct

Huevos Rancheros (Mexican Poached Eggs)

serves: as many as you want

This is a traditionally breakfast food–but it’s great for supper. You can decide how much to make; just choose as many eggs as you want to eat, and choose an amount of tomatoes that will cover that many eggs and a pan that will hold them.

Ingredients
* canned tomatoes or salsa-I use one quart of home-canned tomatoes or two small cans of store-bought tomatoes
* 1 onion
* eggs-your choice how many
* cheese (Cheddar is my favorite but you can use whatever)
* corn tortillas, toasted or warmed in microwave

Spray a frying pan or skillet with Pam. Chop the onion and cook in the skillet. Put the tomatoes in and heat until tomatoes and juice are hot. One at a time, break the eggs into the tomato juice. Try to break them carefully and just slide them in. Let them cook (poach) until you can see that they’re getting solid-ish. Sprinkle the top with cheese. Let the eggs cook until they are as done as you like a poached egg.

Scoop out each egg with some tomato and put on a corn tortilla. If you want, serve with any kind of garnish for Mexican food–hot sauce, sour cream, avocado, etc.

The leftover tomato stuff is good in black bean soup the next day, or you can eat it with tortilla chips. This is very satisfying fare, for some reason, and great when the weather turns cold.

recipe: flex frittata

30 Jun

The great thing about frittatas, in my view, is that they are chameleons: they absorb whatever vegetables you’ve got! I like to make them when I have leftover vegetables. It’s very satisfying to get rid of two or three Pyrex dishes of leftovers and end up with a whole new meal! Frittatas are also great to make ahead and reheat for breakfast or snacks. Sometimes I make them on the weekend and stow them in the fridge, and then whenever I need a quick breakfast I can grab one and have a hot meal in 30 seconds.

This is less of a recipe and more of a formula. You can use any size skillet or other pan for this; just scale your ingredients accordingly. Make sure you choose a skillet or pan that can go in the oven–that is, nothing with a plastic handle.

I have to give credit to Mark Bittman here, because his book Food Matters is the source of the idea that you don’t need very many eggs to make a frittata. Traditional recipes might contain 8-10 eggs, but 2 or 3 works just as well and keeps the focus on the veggies!

Flexible Frittata

* cooked vegetables of your choice (you may use leftovers or cook them before making the frittata)–you will need enough to fill the pan you’re using to a depth of about an inch or inch and a half. Or you can fill it deeper, about 2 inches, and add another egg.

* 2-3 eggs, beaten
* herbs or spices–I love this with fresh snipped dill, garlic, and/or parsley, but you can really use whatever flips your switch.
* 1/3 cup or so of grated cheese–Parmesan, Gruyere, and Swiss are all delicious choices

Heat the vegetables in the skillet. When they are hot, pour in the beaten eggs and tilt the pan around to spread them out over the vegetables. (Use a spoon if necessary.) Sprinkle on the herbs, if you’re using them. Top with the cheese.

Bake in a 375-degree oven until the eggs are set. Use a knife to test the frittata in the middle.

This is good hot or cold or somewhere in between! Fresh-ground pepper is requisite for serving.

You may use just one kind of vegetable or a medley of everything you can think of. It’s up to you! Some combinations I like are: onion, broccoli, and pepper; brussels sprouts, onion, and asparagus (very springy); green onions, cauliflower, and broccoli. I don’t stress about the combining of vegetables, though. I just put in whatever I have already cooked.