Mini Green Frittatas
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Mini Green Frittatas
Votes: 0 0
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Spray a standard muffin tray with pam. Set aside.
Whisk together eggs, milk, salt and pepperoni medium mixing bowl. Set aside.
Heat olive oil in a large skillet over medium high heat. When oil begins shimmer, add shallot and chopped broccoli. Sauté until shallot is translucent, about 3 minutes.
Add greens to the skillet and toss until green just begins to wilt.
Remove from heat and spoon 2 tablespoons of greens mixture to each muffin slot.
Pour egg mixture into each slot so that it fills each slot 3/4 of the way.
Pop tray into the oven and cook for the 20-25 minutes, or until the egg coagulates.
Remove from oven and allow to cool for 5 minutes. Remove mini frittatas from the tin and serve. Enjoy!
Beet Brownie Bites
Votes: 5 4.8
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Beet Brownie Bites
Votes: 5 4.8
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Preheat the oven to 350ºF.
Peel and grate the beets.
In a medium mixing bowl, combine the all purpose flour, cinnamon, baking powder, cocoa powder and salt. Whisk to combine.
Crack the eggs into a large mixing bowl and gently mix with a fork.
Add the apple sauce, brown sugar and vanilla to egg mixture and whisk to combine.
With a spatula, add the dry ingredients to the wet ingredients until thoroughly combined.
Fold in grated beets and chocolate chips.
Line each muffin tin with vegetable oil to avoid sticking.
Scoop the muffin batter into the muffin tins.
Bake for 12 – 15 minutes. Let cool and serve. Enjoy!
Pad Thai Noodles
Votes: 3 5
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Pad Thai Noodles
Votes: 3 5
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare the Noodles
Prepare your mise en place.
Place water in a saucepot. Put pot over medium-high heat. Bring to a boil.
Put the noodles in a large bowl. Pour hot water over the noodles. Make sure noodles are covered with water.
Cover the bowl with plastic wrap. Let the noodles sit in the hot water for 30 minutes. Drain the noodles into a colander.
Make the Sauce
In a medium bowl, mix the ketchup, chicken broth, sesame oil, soy sauce and vinegar. Whisk until the ingredients are combined. Set aside.
The Vegetables
Chop the garlic into very small pieces called a “dice.”
Peel and dice the ginger.
Slice the green onions on a diagonal. Put all the vegetables into a small bowl and set aside.
The Pad Thai
Heat the vegetable oil in a large sauté pan.
Add the garlic, ginger and green onions. Sauté for 1 minute.
Add the egg to the pan. Sauté with the vegetable.
Add the sauce to the pan. Sauté for 2 minutes.
Add the bean sprouts and noodles to the pan. Stir to combine. Enjoy!
