Any Time Frittata

 
   Image by Carlos Porto at FreeDigitalPhotos.net

Image by Carlos Porto at FreeDigitalPhotos.net

 
 

Prep and Cook Time: 25 minutes

Ingredients:

  • 2 whole eggs
  • 4 egg whites
  • pinch of turmeric
  • 1/2 medium onion, chopped fine
  • 1 TBS chicken or vegetable broth
  • 3 medium cloves garlic, chopped
  • 2 cups thinly sliced zucchini
  • 1/2 4 oz can diced green chili
  • 1 small tomato, chopped with excess pulp removed
  • 2 TBS chopped cilantro
  • salt and black pepper to taste

Directions:

  1. Chop onions and garlic and let sit for at least 5 minutes to enhance their health-promoting properties.
  2. Beat together eggs, egg whites, turmeric, and a pinch of salt and pepper. Set aside.
  3. Heat 1 TBS broth in 10-12 inch stainless steel skillet. Healthy Sauté onion, garlic, and green chili for about 3 minutes stirring frequently.
  4. After 3 minutes, add zucchini, tomato, cilantro, salt, and pepper to zucchini mixture.
  5. Pour egg mixture over vegetables. Turn heat to low and cover. Cook for about 10 minutes checking periodically to see if eggs are firm. When done, run a rubber spatula around edge of frittata, cut into four wedges and serve.

Serves 4

Recipe by WHFoods.org

 

Poached Eggs Over Collard Greens & Shiitake Mushrooms

 
  Photo by WHFoods.com

Photo by WHFoods.com

 
 

This recipe is a great one for dinner as well as breakfast. The shiitake mushrooms adds the unique umami Asian flavor to this dish.

Prep and Cook Time: 20 minutes

Ingredients:

  • 6 cups chopped collard greens
  • 1 medium onion, cut in half and sliced thin
  • 6 fresh shiitake mushrooms, sliced medium thick, stems removed
  • 4 fresh omega-3-rich eggs
  • 4 cups water
  • 1 TBS apple cider vinegar, or any white wine vinegar   

Dressing

  • 1 TBS fresh lemon juice
  • 1 TBS minced fresh ginger
  • 3 medium cloves garlic pressed
  • 1 TBS soy sauce
  • 1 TBS extra virgin olive oil
  • salt and white pepper to taste

Directions:

  1. Slice onions and press garlic and let sit for 5-10 minutes.
  2. Bring 2" of water to a boil in a steamer pot.
  3. Rinse greens well. Roll or stack leaves and cut into 1/4" slices and cut again crosswise. Let sit for 5-10 minutes.
  4. Steam collard greens, mushrooms and onions together for 5 minutes.
  5. While steaming greens, get ready for poaching eggs by bringing water and vinegar to a fast simmer in a small, shallow pan. You can start on high heat, and once it comes to a boil, reduce heat to a simmer before adding eggs. Make sure there is enough water to cover eggs.
  6. Mix together lemon juice, ginger, garlic, soy sauce, olive oil, salt, and pepper in a small bowl.
  7. Poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk has filmed over.
  8. Remove vegetables from steamer and toss with dressing. Remove eggs from water with a slotted spoon and place on plate of tossed greens.

Serves 4

Recipe by WHFoods.com