Tag Archives: Eggs

Omelette with Sautéed Vegetables

I was going to incorporate this post into my Switzerland recap, but it got too long and…..I need to get back to the food part of this blog (but, just for the record, we did visit the Nestle factory and a cheese factory – that makes me a good food blogger, right?!)

In any event, I made this dish last week, as eggs were the first thing CH requested when we finally got our new stove (which for the record, seems to be working fine, sans fires, so far!). As I may have mentioned in another post, CH and I love eggs and back in Canada we usually eat them every morning in the form of an “egg mcmuffin“.  As CH wanted eggs for dinner and I didn’t have/couldn’t find egg mcmuffins (until yesterday afternoon – another success in itself), I decided to make an omelette and stuff it full of our vegetable bounty from the farmer’s market.  My Grandpa C is an expert omelette maker, so I always feel intimidated making omelets for CH because I know he compares them to my Grandpa’s, but I usually fare pretty well.

I went a ‘little’ French with this recipe, or at least in my books it was a little French because I added Le Vache Qui Rit cheese (hey, Laura Calder uses this cheese in her new cookbook, so it has to be legitimately French, right?). CH loved this dinner, and although it was different from my Grandpa’s, he was satisfied and content (only to eat Nutella on a baguette for dessert an hour later – which btw is his new addiction – I could swear that Nutella isn’t available in Canada at the rate he is eating it here, but as he says “when in Rome…”).

This would make a delicious brunch item, and I liked that the vegetables are cooked first, which made the assembly/final cooking stage a lot easier on me!  Of course, as we did, this makes a quick and healthy weeknight dinner.

Enjoy!

JBean’s Sauteed Vegetable Omelette

Yield:  2 large omelettes
Prep Time:  15-20 minutes
Cooking Time:  10 minutes

Ingredients:

  • 6 eggs (3 per omelette)
  • ¼ cup milk
  • 4 wedges of “Le Vache Qui Rit” cheese (also known as The Laughing Cow Cheese)*
  • ¼ cup grated cheddar cheese
  • ¼ red pepper, julienned
  • ¼ yellow pepper, julienned
  • ¼ green pepper, julienned
  • ¼ red onion, thinly sliced
  • 1 leek, thinly sliced (only the bottom 4 inches of the stalk)
  • 2 cups fresh spinach, 1 cup per omelette
  • 1 tomato, diced
  • 1 tbsp olive oil
  • 1 garlic clove, grated or finely minced
  • S&P
  • 2 tsp butter

*If not available, substitute with cream cheese

Directions:

Heat a large skillet over medium-high heat.  Add the olive oil and allow to warm for a minute or so.

Add the onions and peppers to the pan and cook over medium heat for approximately 10 minutes.  You want the peppers softened, but still slightly crisp.

Add the garlic and tomato to the pan and cook for an additional minute.

Remove from heat and set-aside.

In a medium sized bowl, crack 3 eggs.  Add half of the milk (1/8 of cup), 2 wedges of Vache Qui Rit cheese and half of the cheddar cheese (1/8 cup).  Whisk to combine.  Season with S&P.  At this point, the mixture will be clumpy because of the cheese, but don’t worry, it melts as it cooks and forms a smooth and fluffy omelet.

Finally, preheat a large non-stick frying pan over medium-low heat.  Place 1 tsp of butter in the pan and swish it around the pan until melted and evenly coated.

Add the egg mixture to the pan and tilt the pan to ensure even distribution of the mixture.  Cook over medium-low heat for 5 minutes, until  the mixture has set and you can easily flip it.

Flip the omelette onto the other side.  I usually use a plate to help me with this.  Simply place the plate over the entire frying pan, and flip the pan (be careful not to burn yourself!), and then, slide the omelette off the plate, back into the frying pan, and away you go.

Cook the omelette on the other side for an additional two minutes.

Spread half of the vegetable mixture onto one side of the omelette in the pan.  Top with 1 cup of fresh spinach (at this point, feel free to add a little more cheddar cheese or goat cheese even!).

Using a spatula, very carefully fold-over the other side of the egg to cover the vegetable mixture.

Press down gently on the top of the omelette, flip it over one more time, and warm for an additional 1-2 minutes.

Remove from pan and serve to whomever is luckiest to get the first one (it is always CH, even at my Grandpa’s house…something seems wrong here)!

Repeat the steps again to make the second omelette.

Enjoy!

An Original JBean French Cuisine Recipe

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Filed under Breakfast, French, Healthy, Mains

Off To A Good Start: Southwest Breakfast Hash

CH and I love eggs.  We have an “Egg McMuffin” almost every morning and we find they satisfy us until lunch time.  When weekends come around, we still crave eggs, but we like a change from the weekday default.

Elly Says Opa posted this Southwestern Sweet Potato Hash last week and I knew it wouldn’t be long until it was on our table.  I always have sweet potatoes around, the spices are always in my cupboard, so I knew that this meal would be the perfect weekend brunch item!

It also combines so many healthy items and is the perfect start for a weekend hike [CH: Hiking is not nearly as fun when there is no elevation change for 500 km in any direction of where you are] or homework session, such is our life lately!  We both love black beans and they are a great source of protein, cumin is loaded with health benefits, a couple servings of veggies and an egg, what a perfect meal! I served it with some avocado too, just one more healthy item that added to this meals satisfying deliciousness!

I didn’t stray too far from Elly’s recipe…I added some frozen hashbrowns (because potatoes are my best friend!) and served it with avocado.  I also opted to chop my hash smaller, but that’s just preference.  Other than that, I stayed true to the recipe, and why wouldn’t you – it’s an Elly Says Opa recipe – always guaranteed to be delicious!

I’m glad I made a huge batch, it’s in our fridge for tomorrow morning!

Enjoy!

Southwest Breakfast Hash

Yield:  4 servings of hash, 2 servings for breakfast with eggs
Prep Time:  15 minutes
Cooking Time:  25 minutes

Ingredients:

  • 1 tbsp oil (anything but EVOO, I used grapeseed)
  • 1 large sweet potato (or 3 small), peeled and chopped into 1/4″ cubes
  • 1 cup of frozen hashbrowns
  • 1/2 medium red onion, chopped into 1/4″ cubes
  • 1 bell pepper (I used yellow but any color will do), chopped into 1/4″ cubes
  • 2 cloves garlic, grated
  • 1/2 cup chicken stock (or water)
  • 1/2 cup black beans, drained and rinsed well
  • 1 tsp chili powder
  • 1.5 tsp cumin
  • 1/4 tsp cayenne
  • 2 tsp salt
  • 2 eggs, cooked to your liking
  • 2 tsp chopped cilantro (optional [CH: definitely mandatory])
  • 1 avocado, pitted and sliced for serving (optional)

Directions:

Heat a large skillet over medium-high heat.  Add the oil and heat for 1 minute.

Add your sweet potatoes to the pan and cook alone for 5 minutes, stirring occasionally (to prevent sticking & burning).

After 5 minutes, add the hash browns, onion, bell pepper and cook for an additional 5 minutes over medium heat.  Add the garlic and cook for 1 minute, making sure not to burn the garlic!

Sprinkle the cumin, chili powder, cayenne and salt over the mixture.  Add in the black beans and stir well to coat and incorporate all ingredients.

Add chicken stock to the pan, stir well and cover with lid.  Reduce heat to low and cook until sweet potatoes and hash browns are cooked through – about an additional 10 minutes.

While the hash continues to cook, prepare your eggs.  Heat a frying pan, add your eggs and cook to your liking!

When potatoes are cooked, increase heat to high and give the mixture 1 – 2 minutes on high, just to get the potatoes a little crispy!  Pay attention to the pan, sweet potatoes will burn quickly!

Place hash mixture in a bowl, top with your egg.  Serve with a garnish of cilantro and sliced avocado!

Enjoy!

Note – Elly suggests reducing the chili powder/cayenne if you don’t like it spicy!  I didn’t find it too bad, but feel free to adjust to your taste buds.

Recipe Adapted From Elly Says Opa!

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Filed under Breakfast, Healthy, Mains, Vegetarian and Vegan

A Quick, Easy Foundation for the Day – “Egg McMuffins”

Good Morning!  This is an easy recipe, it is Sunday after all!

Breakfast is such an important meal, but it definitely isn’t my favourite – I don’t like a lot of the typical sweet breakfast items (pancakes, oatmeal, cereal or granola/granola bars).  Thus, this is my go-to breakfast – we have these at least 4 days a week and I am always well fueled for the day after I have one!  They give you a good portion of your daily recommended servings of protein, carbohydrates and, depending on what you put inside, vegetables.  Not to mention that they are extremely quick to prepare.

These are so versatile too!  Feel free to add whatever you like or omit whatever you like.  In our house, I prefer cheddar cheese, while CH prefers goat cheese.  I like avocado in mine, CH prefers tomato!  The options are endless!

A fellow blogger, Smells Like Home, has a great tutorial for making English Muffins from scratch, if you are ambitious.  It is definitely on my list to tackle, one day!  Try it out by clicking HERE.

I hope you start your day off with one of these soon!

Enjoy!

JBean’s “Egg McMuffin”

Yield:  2 “Egg McMuffins”
Prep Time:  5 minutes
Cooking Time: 10 minutes

Ingredients:

  • 2 English muffins, halved
  • 2 fried eggs
  • 2 slices of prosciutto (can be substituted with ham or bacon)
  • 4 slices of cheddar cheese, thinly sliced (can be substituted with goat cheese or your favourite cheese)
  • Handful of fresh spinach
  • 2 – 3 slices fresh tomatoe
  • 1/2 sliced avocado

Directions:

Pre-heat your broiler to medium heat.  Have the English muffins halved and read to go.  (Note – if you are only doing one egg mcmuffin, you can use your toaster for the English muffin!). Toast until done to your liking.

While the English muffins are toasting, heat a non-stick pan (or a green pan like mine – see ‘My Kitchen’- so you don’t need any fat to cook the egg) and melt a tsp of butter (or cooking spray) over medium to medium-low heat. Add the eggs and cook sunny side up (or however you prefer them).

Once the eggs are cooked, remove from heat and set aside.  Place your non-stick pan back on the heat and add the prosciutto slices.  *Turn your hood fan on*.  Cook the prosciutto until crisp and brown.  Note – the prosciutto will smoke, especially if your pan is quite hot.  It is normal, but be sure to have your vent fan on.

Now, assemble!  Layer the cheese on top of the toasted English muffin, then the cooked egg, then your prosciutto.  If you are using tomatoes, spinach or avocado, add it now too!

Enjoy!

JBean Original

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Filed under Breakfast, Healthy, Mains