Breakfast & Brunch

BEST BREAKFAST OMELET::

*Serves 2

• 5 organic eggs
• 2 tbsp chopped flat leaf parsley
• dash of Braggs Amino Acids (in place of soy sauce)
• 1/2 cup organic spinach
• 2 tbsp chopped broccoli
• 5 spears of asparagus, chopped
• 1/4 cup organic green beans, chopped
• 1 clove garlic, finely chopped
• dash of black pepper
• 2 tbsp olive oil
• goat cheese, optional

*Beat eggs, parsley, Braggs together in a bowl.  Add the vegetables, garlic, and pepper to skillet coated with olive oil and saute on medium heat for about 5 minutes.  Pour egg mixture over the veggies.  Stir for about 30 seconds and then let sit for a minute.  Stir again until the eggs firm up and let sit again for another minute.  Fold it and remove from pan onto plate.  You can sprinkle a little goat cheese over the top if desired!

CRUSTLESS SPINACH QUICHE:
Excellent for breakfast, lunch, or dinner...hot or cold!!

*Serves 4-6

• 1 10 oz pkg. frozen chopped spinach, thawed
• 1 tbsp olive oil
• 1 cup onion, chopped
• 1/4 lb mushrooms, sliced (optional)
• 1/2 cup plain goats milk yogurt
• 4 eggs, beaten
• 4 oz hard goat cheese
• 1/2 tsp sea salt
• 1/8 tsp fresh ground pepper
• 2 tbsp parmesan cheese (optional)

Place spinach in strainer and press out liquid.  Saute onions (and mushrooms if using) in olive oil until tender.  In medium bowl, combine all ingredients.  Pour into a lightly greased 8" pie plate or quiche pan. Sprinkle top with parmesan cheese if desired.  Bake at 350 for about 30 minutes until top is golden or until a toothpick inserted comes out clean.  Let stand for 5-10 minutes before serving.


EGGS ALA ASPARAGUS:

• 2 eggs (poached or fried)
• small bunch asparagus spears (steamed)
• 1/4 cup parmesan cheese
• sea salt & pepper to taste

*Serve eggs over steamed asparagus...top with cheese and seasonings.


FABULOUS FRITTATA:

• 12 eggs, beaten
• 1 cup tofu
• 3 cups chopped fresh spinach or asparagus
• 4 green onions, minced
• 2 tsp cumin
• 2 garlic cloves, minced
• 2 tsp butter

Preheat oven to 350.  Combine eggs, tofu, spinach/asparagus, onions and seasonings.  Melt butter in 2 large oven-proof skillets.  Add mixture in equal parts to each skillet.  Cook over medium heat for about 3 minutes.  Place skillets in oven.  Bake for 10 minutes until mixture sets.

HOBO BREAKFAST SURPRISE:

*You can add whatever veggies or leftover meat you have on hand...below is simply a guide!  This recipe would generously serve 2

• 6 organic eggs, beaten
• 1 tbsp olive oil or butter
• 1 cup fresh spinach leaves and/or kale, chopped
• 1 tomato
• 1/2 onion, diced
• 2  small red potatoes, cooked and diced
• 1/2 cup chopped broccoli
• 1 chicken/turkey sausage, diced (we love Bilinski's made with no antibiotics and no pork casing)
• 1/4 cup crumbled goat cheese
• sea salt & pepper to taste

*In a small bowl, beat eggs.  In a large saucepan, add olive oil/butter then pour in eggs.  Cook just until eggs begin to set, about 1 minutes. Gradually stir in the veggies, add salt & pepper and cook with the egg mixture for about 2 minutes...constantly mixing and stirring.  When eggs are cooked, remove from pan onto 2 serving plates and top with cheese.  Use you favorite GF hot sauce to spice it up if desired!


SQUASHY BREAKFAST:

• 1 baked squash (your choice: butternut, acorn, kabocha, winter squash, summer squash)
• 1 tbsp butter
• 1/3 cup chopped nuts (pecans or walnuts)
• sprinkle of cinnamon or nutmeg
• a tiny pinch of stevia if desired for more sweetness

*Cut squash in half, clean out the stringy parts.  Place squash cut side down in pan with 1/4 inch of water at 375 for about an hour or until soft.  Scoop out the insides and top with butter and spices.

SUNNY EGGS MARINARA:

• 2 cups marinara sauce
• 1/2 tsp red pepper flakes
• sprinkle of garlic powder
• 4 eggs
• 1/2 cup parmesan cheese (Pecorino Romano is Sheeps milk)

*Simmer 2 cups marinara with 1/2 tsp red pepper flakes.  Gently crack 4 eggs into sauce.  Cook until set.  Top with parmesan cheese and sprinkle with garlic.

TASTE SENSATION BREAKFAST:

• 3 cups of fresh greens...spinach, collard greens, kale
• 2 tbsp olive oil
• 2 chopped green onions
• 1/2 cup cooked quinoa
• 1 egg (fried) and/or cooked chicken breast
• crumbled goat cheese (feta)
• dash of garlic powder, sea salt, pepper

*Saute greens and onion in olive oil until wilted, but not over cooked!  About 2-3 minutes.  Add seasonings while cooking.  Place greens on plate. Spread cooked quinoa on top of greens. Place egg or chicken breast on top of quinoa.  Sprinkle crumbled goat over the top.  Yummy!