Broccoli and Cheese Quiche

Posted on November 30, 2013 by Simply Healthy Cooking with Pam

I made this for a friend who is vegetarian and part of a birthday dinner. I saw this recipe years ago but I cannot remember where. This is a great recipe because low-fat ingredients were used and there is no pie crust. Works great for those who are really counting their carbs and is very diabetic friendly. This quiche is absolutely delicious and for those of you watching the waistline – Weight Watcher points is only a big whopping 3 points! For a nice change, you can substitute 5 cups of fresh spinach for the broccoli.

Broccoli and Cheese Quiche
Created on 11/30/13
Quiche

2 Tablespoons olive oil
1/2 cup chopped onion
2 cloves garlic minced
5 cups broccoli florets (I used 1-1/2 bags of frozen broccoli)
1-1/4 cups of 2% milk
1 cup shredded reduced-fat Swiss cheese
2 teaspoons Dijon mustard
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 tsp nutmeg
1 Tablespoon grated fresh Parmesan cheese

Pre-heat oven to 350 degrees.  I used my deep dish stoneware (you can use a glass pie plate lightly wiped down with olive oil).

Heat oil in large saute pan over medium high heat, add onion garlic and cook for 1-1/2 minutes stirring often. Add broccoli, and saute until broccoli is heated through. Spread evenly in pie plate.

Quiche_Ingredients_1

Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture in pie pan; and sprinkle with Parmesan cheese.

Quiche_Ingredients_2

Bake for 40 minutes or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.

CLICK HERE TO PRINT THE RECIPE

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Scrambled Zucchini Eggs

Posted on November 24, 2011 by Simply Healthy Cooking with Pam
Some of my favorite foods and recipes are breakfast dishes. I mean don’t get me wrong I do love lunch and dinner but there is just something about breakfast. Thanksgiving week was always hectic for me because I am always cooking and shopping for 2 or 3 days straight. Today was not like that. I was invited to someone else’s house for dinner, so the prep and all that cooking I didn’t do this year. I actually missed the chaos and hectic schedule that comes with the holiday. So feeling out of sorts because of the different plans this year for breakfast, I had some zucchini and red potatoes on hand so I decided to make roasted red potatoes and scrambled eggs with zucchini. The dish was so simple I was amazed at the amount of flavor. Enjoy!
 

Scrambled Zucchini Eggs
Created on November 23, 2011

Click on image to see larger picture

 This recipe is for 2 people

 4 eggs

¾ cup of grated Parmesan cheese

1 tablespoon butter

1 cup of zucchini (shredded) this is about ½ of a very large zucchini

Fresh cracked pepper

 Crack eggs into a small bowl and beat well with a fork. Shred the zucchini and the Parmesan cheese. Melt the butter in a 10” sauté pan over medium heat and add the shredded zucchini to the melted butter. Sauté for a good 5 minutes until the extra water from the zucchini is evaporated from the heat. Add the beaten eggs and continuously stir over medium heat until the eggs are cooked. Sprinkle Parmesan cheese on the eggs and stir a couple of times until the cheese is melted. Serve with roasted potatoes (click here to see recipe) or toasted whole grain bread. You could also substitute the eggs with tofu. The results are the same.

CLICK HERE TO PRINT THE RECIPE

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Steamed Red Fingerling Potato Eggs Benedict

Posted on September 20, 2011 by Simply Healthy Cooking with Pam
Well, this is the first recipe that starts off my Eggs Benedict kick. I realize I posted earlier the Portobello Eggs Benedict as one of the first recipes for the “Eggs Benedict Kick” but technically this is the first Eggs Benedict recipe that starts my quest for the perfect recipe. But who is counting? Not ME! I had some red fingerling potatoes on hand and decided to create a mock Hollandaise sauce with sour cream, dill, fresh lime juice and cracker pepper to give the recipe some texture. I really liked how the sauce turned out and the different flavors from the simple ingredients really complimented one another.

Steamed Red Fingerling Potato Eggs Benedict
Created on 09/14/11

Click on image to see a larger picture

 

2 Large Red Fingerling Potatoes, scrubbed clean and sliced 1/8” thick
4 eggs (click here to see short tip on how to cook poached eggs)
2 medium tomatoes (you should get eight slices from the two tomatoes)
1 Avocado sliced (you should get four slices of Avocado per half)
½ cup sour cream
1 medium lime
1 tablespoon of fresh or dried dill (add more if you like the flavor of dill)
Salt / Pepper to taste

Place the sour cream in a bowl and squeeze the juice of one lime into the bowl. Add the dill and cracked pepper. Mix ingredients well, and set aside.

In a stock pot lined with a steamer, fill with approximately 3” of water. Slice the scrubbed potatoes 1/8” thick and lay in the steamer the sliced potatoes. Turn on burner to high heat to heat up the water so that the potatoes can steam cook. Cover and cook until the potatoes are tender about 10 minutes; cooking time can be less depends on your stove. Season the potatoes lightly with salt.

In a 10” pan, fill up with water till about 1-1/2 inches from the top. Bring to a hard boil and then reduce the heat until the water is just simmering. In the pan with simmering water, add one teaspoon of vinegar. The vinegar will help keep each egg together (congeal) and not spread in the water. Cook the eggs in simmering water for approximately 4 to 5 minutes and remove with a slotted spoon onto a paper towel to collect any excess water from the egg. Remember, you can cook the eggs longer to your preference but you will want to have some yolk flavor the dish.

Slice the tomatoes. Cut the avocado in half and remove the pit. Remove the avocado meat from the skin and slice.

To Assemble:
On a plate, place the steamed potatoes in a circular pattern. Lay four slices of avocado on top of potatoes, then four slices of tomato on top of the avocado. Spoon the sour cream mixture on top of the tomato slices and place two poached eggs on top of the sour cream. Season the poached eggs with salt and cracked pepper. Enjoy!

CLICK HERE TO PRINT THE RECIPE

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Portobello Eggs Benedict

Posted on September 20, 2011 by Simply Healthy Cooking with Pam
I am on an Eggs Benedict kick. I love eggs! I think Eggs Benedict is my favorite. Like the Frittata kick I was on last year and subjected my friends and family as food testers (not that they suffered any); I am now on the best Eggs Benedict recipe search. Inspired by the Potato Patch Restaurant in Deland, Florida, when I visited last summer, I ordered their Eggs Benedict dish and was in Heaven. They used smokey sweet ham for their meat, and their Hollandaise sauce was divine. I have been dreaming up different ways to make my favorite breakfast dish. I used what I had in the house but did not realize I was out of English muffins. Portobello Bella mushrooms I had in the refrigerator and thought why not try the mushrooms instead of English muffins. Not quite the vegetarian dish because of the Canadian bacon but the dish can be if you wanted. Enjoy!

Portobello Eggs Benedict
Created on 09/18/11

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4 Portobello Mushrooms, clean off with a wet paper towel, cut the stem and remove the gills with a spoon – HOW? Lightly scrape the gills with the back of a spoon to remove
4 slices of Canadian bacon (optional – remove if want to go vegetarian)
4 eggs (click here to see short tip on how to cook poached eggs)
1 cup of baby spinach (about a fistful of spinach)
1 medium tomato (you should be able to get 4 slices)
1 Avocado sliced (you should get four slices of Avocado per half)
1 teaspoon of vinegar
Olive oil
Salt / Pepper to taste

Prep:
In a pan with high sides, fill up with water till about 1-1/2 inches from the top. Bring to a hard boil and then reduce the heat until the water is just simmering.

Heat up a grill pan on medium high heat, brush with olive oil and then brush the top and inside of each mushroom with the oil. Put mushroom face down on grill and season with salt and pepper. Cook for approximately 5 to 10 minutes the mushroom will wilt slightly and have water in the cups, flip the mushrooms over and cook the bottom of the mushroom for about a minute or two get rid of the water (mushroom juice). Place the Canadian bacon on the grill and cook for approximately 3 minutes. Remove from the grill.

Turn the mushrooms back over on the grill and lay the Canadian bacon inside the cup of the mushroom. Put about 4 to 5 baby spinach leaves on top of the bacon and let the mushroom, Canadian bacon and baby spinach cook for about a minute or two. Take the mushrooms off the heat and put aside.  

In a pan with simmering water, add one teaspoon of vinegar. The vinegar will help keep each egg together (congeal) and not spread in the water.  Cook the eggs in simmering water for approximately 4 to 5 minutes and remove with a slotted spoon onto a paper towel to collect any excess water from the egg. Remember, you can cook the eggs longer to your preference but you will want to have some yolk to flavor the dish.

Slice the tomato. Cut the avocado in half and remove the pit. Remove the avocado meat from the skin and slice.

To Assemble:

Place the (2) grilled Portobello mushroom tops on the plate, add 2 slices of avocado per top, and one slice of tomato and then put the poached egg on top.

Season the eggs with salt and cracked pepper.  Eat and Savour!

Cook Tip: You can add hollandaise sauce on the Eggs Benedict but I wanted to keep the fat content down, so I chose not to add the sauce. FYI – 1 Tablespoon of Hollandaise sauce is 67 calories and 7 grams of fat.

CLICK HERE TO PRINT THE RECIPE

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Cooking Tips: How to Poached Eggs (and BLOOPERS, too :) )

Posted on September 20, 2011 by Simply Healthy Cooking with Pam

This is a short cooking tip on poaching eggs & it also includes bloopers. 🙂

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I Like Green Eggs Says Pam I Am

Posted on July 25, 2011 by Simply Healthy Cooking with Pam
I had quite a few vegetables left over from this week and my creativity did not kick in on this Sunday morning. I just felt so blah from my work week and did not know what I wanted to eat for breakfast. I basically threw the leftover asparagus, mushrooms in a sauté pan and cooked them for a few minutes, made fresh spinach pesto and scrambled up some eggs. Voila! A healthy green breakfast that screams I Do Like Green Eggs says Pam I Am! Needless to say I felt better after I ate and drank 2 cups of coffee.

I Do Like Green Eggs Says Pam I Am!, created 7/24/11

Green Eggs Says Pam I Am

Spinach Pesto

5 oz of organic baby spinach

½ cup Parmesan Cheese

1 to 2 medium garlic cloves (this will depend on how much garlic flavor you want to taste)

¼ to ½ cup olive oil

Salt/Pepper to taste

In a food processor add the baby spinach, garlic, and Parmesan cheese pulsate until combined well. With food processor running, add the olive oil until reach desired consistency –pesto should look like thinned paste. Spoon the pesto over prepared dish.

Green Eggs

6 eggs beaten well

½ cup grated Parmesan Cheese

6 Baby Bella Mushrooms, sliced

1-1/2 cup fresh asparagus chopped into 1-1/2” slices

1 tablespoon of olive oil

1 tablespoon butter

In small sauté pan heat up over medium high heat olive oil, add sliced mushrooms sauté for about 2 minutes. Add the asparagus and continue to sauté for an additional 3 minutes. Remove from heat and set aside.

 

In another 10” sauté pan, melt the butter over medium high heat, add the beaten eggs and with a wood spoon stir eggs until cooked and scrambled. Remove egg from heat and sprinkle Parmesan cheese evenly over eggs. Spread vegetable mixture over eggs and then drizzle the eggs and vegetables with spinach pesto. Enjoy!

CLICK HERE TO PRINT THE RECIPE

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Spinach Eggs Benedict

Posted on January 17, 2011 by Simply Healthy Cooking with Pam
Spinach Eggs Benedict what can I say. Sometimes I want to be bad and have something that is sinfully rich. I never made Hollandaise sauce before so this was a new experience for me. I do not know what I was so afraid of before but after making the sauce, it was a huge WOW! factor for me. The homemade version is just exquisite. I saw this recipe on one of the food blogs I follow called Simply Recipes and modified the recipe to have some healthier ingredients such as spinach, tomatoes, and avocado. I used Canadian bacon instead of bacon or ham for a lower fat version of the dish and only used 1 tablespoon of the sauce instead of dousing the whole dish with it. Enjoy!

Click on picture to enlarge

Spinach Eggs Benedict:
8 eggs
1 tablespoon of vinegar
8 slices of Canadian bacon (optional)
4 Multi-Grain English Muffins
1 tablespoons freshly chopped basil
1 cup of Baby Spinach

Hollandaise Sauce:
10 tablespoons of unsalted butter, melted
1 teaspoon of salt
3 egg yolks
2 tablespoons fresh lemon juice

Avocado Grape Tomato Salsa:
1 pint of grape tomatoes
1 large ripe avocado
Fresh lemon juice
1 tablespoon olive oil
2 tablespoons freshly chopped basil

The hollandaise sauce: separate the egg white from the yolk and reserve egg white if preferred for an omelet for a later time. Put egg yolks in a blender with lemon juice and salt. Blend for 30 seconds or until the yolks become a light yellow color and add the hot melted butter to the egg mixture and blend until combined. Pour sauce into a bowl and set aside.

Fill a 10” non-stick frying pan with water about ¾’s full. Add 1 tablespoon of vinegar to the water mixture. While the water is heating up in one frying pan, in another frying pan, cook the Canadian bacon till crispy around the edges in another frying pan with about 1 teaspoon of olive oil or butter and remove when edges are crispy. Set aside.

In the simmering hot water, crack an egg in a small bowl, and then use the bowl to transfer the egg to the simmering water. It is easier to use the bowl, so you do not burn your fingers while adding the egg to the water. Put all eight eggs in the water and simmer for approximately 4 minutes.

Clean grape tomatoes and halve. Remove the seed from the avocado and cut up avocado in cubes and spoon out of the skin. Put halved tomatoes and cubed avocado into a bowl. Squeeze fresh lemon juice approximately 1 to 2 tablespoons over the mixture. Add freshly chopped basil and olive oil. Toss well. Season the tomato and avocado salsa with salt and pepper.

While the eggs are cooking, toast the English muffins and put on plate. Take 2 English muffins, line English muffins with about 7 to 8 leaves of baby spinach each halve. Lay the cooked Canadian bacon on top, spoon the drained poached egg on top of the Canadian bacon. Drizzle with hollandaise sauce and sprinkle with fresh basil on top.

CLICK HERE TO PRINT THE RECIPE

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Sundried Tomato Spinach Mushroom Frittata

Posted on January 5, 2011 by Simply Healthy Cooking with Pam
Happy New Year, it is 2011, a year full of promise, hope and positive goals. Today I made a new recipe, which will be my first recipe in my Frittata cookbook. Keep looking at my blog for the latest updates of how the book is coming along. The book will be unique.

Sun-dried Tomato Mushroom Spinach Frittata, created on 01/03/2011

Click on the picture to enlarge

¼-cup sun-dried tomatoes chopped
½ lb of baby Bella mushrooms cleaned and sliced
1 cup baby spinach washed and coarsely chopped
6 eggs
2 egg whites
2 Tablespoons of olive oil
Salt / Pepper to taste
1-cup fresh grated Parmesan cheese
1 tablespoon of freshly minced flat leaf parsley

Heat up a 10” non-stick sauté pan with olive oil over medium high heat. Add sliced mushrooms and sauté for about 5 minutes. Add the chopped sun dried tomatoes and sauté until tomatoes are partially re-hydrated (a little bit plump), about 2 minutes. Add the chopped baby spinach and sauté for about a minute, the spinach will wilt from the heat.

Break six eggs into a bowl. Add the 2 egg whites and discard or save the yolk for another use. Whisk the eggs well. Add half the grated Parmesan cheese, whisk well, and add to the sautéed vegetables. The egg mixture should cook until almost gel-like in the center. Sprinkle the rest of the Parmesan cheese and parsley on top of the eggs. Place pan in the broiler for about 3 to 5 minutes until the cheese is golden brown and the eggs are set in the center.

Remove from the pan using a spatula and cut into wedges. Serve with whole grain toast and butter. Enjoy!

CLICK HERE TO PRINT THE RECIPE

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Mushroom, Red Potato Onion Frittata

Posted on December 23, 2010 by Simply Healthy Cooking with Pam
I have been thinking of different ways to make different kinds of frittatas. I am obsessed with them because they are filling and can be made with different things such as vegetables and often instead of eggs I use an Egg Substitute to cut down on the fat and cholesterol. I was at a friends house for a couple of days and she had some potatoes, onions and mushrooms left from the previous nights dinner so I thought let’s try a new thing. Talk about a wow factor. This was excellent. Hope you enjoy this as much as I did.

Mushroom Red Potato Onion Frittata, created on 12/22/10

Mushroom Red Potato Onion Frittata

1 medium red potato (the size of your fist) not peeled, thinly sliced
¼ red onion thinly sliced half moon shaped
1 lb Baby Bella Mushrooms, thinly sliced
10 eggs beaten well or you can use Egg Beaters (2 containers)
½ cup fresh Parmesan Cheese
2 tsp fresh thyme chopped
Salt/Pepper
2 tablespoons of Olive Oil

Heat up olive oil in 10” sauté pan over medium high heat until hot. When In a 10” sauté pan, layer the potatoes evenly around the pan, and then layer the thinly sliced red onion on top of potatoes along with the mushrooms. Cook over medium high heat for 5 minutes on one side and flip everything over so that the mushrooms are on the bottom with onions and potatoes are on top. Cook for another 5 minutes until the mushrooms, onions and potatoes are a deep brown and caramelized on both sides.

Beat 10 eggs together, reserve 3 tablespoons of parmesan cheese, set aside. Add the rest of the parmesan cheese and fresh thyme in eggs beat well. Add the egg mixture to the to the potato/onion mixture. Cover for about 5 -7 minutes until the middle of the frittata is set.

Sprinkle remaining Parmesan cheese over top of frittata and put under a boiler for 3 to 5 minutes until golden brown on top. Serve with sliced tomatoes or meat of choice.

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Asparagus Baby Bella Mushroom Frittata

Posted on June 12, 2010 by Simply Healthy Cooking with Pam
I had family coming up for the weekend and wanted to make Brunch. Since I started experimenting with Frittatas I wanted to try the same thing but with an added vegetable. Michigan Asparagus is in season and I decided to add it to my Mushroom Frittata recipe. The results were perfect.

Asparagus Baby Bella Mushroom Frittata, created on 5/29/2010

½ pound Asparagus washed and chopped into 1-1/2” inches
1 quart of Baby Bella Mushrooms, wiped clean with damp paper towel and sliced
2 containers of “Egg Product” / “Egg Beaters” or use 8 eggs and 2 egg whites, beaten
½ cup to 1 cup of Parmesan cheese
2 teaspoons of fresh thyme minced
3 tablespoons of olive oil
Salt / Pepper to taste

In a 10 to 12” large non-stick skillet, heat up olive oil. Add the sliced mushrooms and sauté for a good 5 to 7 minutes until some of the mushrooms have shrunk in size. Add the bite size asparagus to the mushroom mixture and sauté for approximately 3 to 5 minutes – you want the asparagus to still have a nice crunchy bite and not be soggy. Season with salt and pepper to taste.

Add the egg product or eggs, and cook over medium high heat. Add about ½ cup of the grated Parmesan cheese and the minced thyme and very lightly, using the back of the wooden spoon push the cheese and thyme into the egg mixture. Do not scramble the egg. Just let the mixture sit there cooking and cover with a lid for approximately another 5 minutes. Remove the lid, sprinkle the balance of the cheese on top and put the skillet into the broiler for another 5 minutes until the top is golden brown and the center of the frittata is set. Remove from the broiler, and slide the frittata out of the skillet onto a cutting board and cut into even slices.

Serve with whole grain toast with homemade jam or roasted rosemary red potatoes. Enjoy!

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