Egg Pancakes

These egg pancakes are really tasty, however they are not low in calories. However their health and nutritional benefits make up for it. These pancakes are loaded with protein, healthy fat, fiber, vitamins and are low carb. You're skin and hair will thank you!

Pancake Ring

Egg Pancakes

12 eggs (just the white part) OR 1 cup of egg whites

1 cup of chopped spinach - just fill the cup don't press down, allow the air to take up some space

1/2 onion 

1 large beef steak tomato

1 bell pepper

handful of Black (or green olives)

1 tsp. salt

1 tsp. garlic powder

1 tsp. of oregano

1 tsp. chili powder

4 oz. of sharped cheddar cheese

1. Break the eggs and remove the egg whites from the egg yolks

2. Gather your chopped spinach - and add: 

    diced onion

    chopped bell pepper

    olives - sliced

    spices -salt, garlic, oregano, chili

3. Mix well and then add it to your egg whites

4. pour mixture into a pancake ring on the stove top pan  

5. Add slices tomatoes and sprinkle cheese on top

6. Cook for 3 minutes on low then flip over and cook for an additional mixture

Serve and Enjoy! 

Breakfast Casserole for Champions

In April is when a lot of 5Ks and half marathons kick off. It seems like almost every Sunday starting in mid April there is some 5K or half marathon benefiting some worthwhile cause. I am an avid runner - running between 45-65 miles a week, I therefore can appreciate any good run. Before a run you want to have something light - small bowl of oatmeal and some fruit. When you run you don't want anything too heavy in your stomach. However after the race - depending on far you've run you will want to replenish your stomach with something tasty and healthy. This is my Breakfast Casserole for Champions. It's a breakfast dish that is perfect for runners. It will leave you feeling satisfied but not too satisfied where you feel like you just undid your whole run and all the calories and fat you burned.

Breakfast Casserole for Champions - Serve 6
6 Eggs
2 cups of cooked broccoli
1/2 cup of chopped red onions
1 clove of fresh garlic - crushed
1 large tomato chopped
1/4 cup of bacon bits - found in salad dressing aisle
1 cup of shredded Swiss cheese
challah bread - cubed

Preheat oven to 375
1. beat the eggs
2. add in the cooked broccoli, chopped onions, tomatoes, garlic, bacon bits and shredded Swiss.
3. pour into a pan and smooth it out so all the ingredients are spread out evenly
4. bake in oven for 30 minutes - remove
5. place cubed bread
6. bake for another 30 minutes

All Done! Yummy! Serve!

Veggie Egg Omelet

Okay so this is one recipe I have meaning to post for a while, but I feel that until I have 100% perfected it, I should not post it and expect others to do so as well. Making an omelet without a special omelet pan is really hard and tedious at first but once you have a few trial and error you soon realize that is quite simple.

Veggie Egg Omelet (serves 4)
10 eggs
2 cups of fresh raw spinach
1/2 tomato - chopped
2 tbsp. chopped onions
8 oz. can of mushrooms
olive oil - for cooking
salt - optional
dash of oregano 
4 serving of your favorite fruit

1. preheat a pan with olive oil and then add in the spinach
2. cook for about 1 1/2-2 minutes
3. then add in the canned mushrooms and onions and tomatoes
4. cook for another 1 1/2 -2 minutes
5. reserve in a bowl
6. beat the eggs and add a little more olive oil or Pam Spray to the pan
7. pour in 1/4 of the egg mixture and turn heat up to medium and allow to set until an air bubble starts to form in the eggs.
8. flip the egg over like a pancake (keeping it flat across the pan at all times- cook on second side for about 2 minutes flip again to make sure it is fully cooked
9. repeat for the rest of the egg mixture until you have 4 egg pancakes
10. scoop the cooked vegetable evenly onto each egg flat pancake and then with your hand cover the vegetable with the half the egg
11. sprinkle oregano over each omeelt
12. serve with a your favorite fruit on the side

yummy!! 

Veggie Egg Omelet Muffins

This recipe is an excellent recipe - you can make it for breakfast or dinner at home or you can make it for a brunch party. They're super simple! I'm going to give you a recipe for a larger gathering event though I only made it for dinner. So if you're just making it for your family (3-6 people) just cut it in half or 2/3.

Veggie Egg Omelet Muffin
8 organic cage free brown eggs
3 tbsp. of 1% low fat milk
1 cup of veggies- green pepper, spinach, tomatoes, red pepper, kale, mushrooms- whatever you like!!
1 cup of shredded mozzarella or swiss cheese
Salt to taste
Pepper to taste
Onion powder to taste

1. Preheat oven to 375*
2. Use Pam to green your muffin pan (if you're having a party/large gathering I suggest putting little muffin cups in the pan.
3. chop your vegetables up and fill each muffin pan up with half  way
4. beat the eggs and mix with the milk and cheese
5. pour the egg mixture over the vegetables
6. sprinkle with salt, pepper and onion powder
7. bake for 25-30 minutes
8. let it cool for 15 minutes and serve!!

Yummy!!

Egg, Bacon & Cheese Omelet

So I don't eat bacon but I was tired of making the same type of things. So I looked in my kitchen cabinet and saw that we had bacon bits and my mind went racing. I saw we had fresh eggs and shredded mozzarella cheese and I right away knew what to make...Egg Bacon & Cheese!! Breakfast for dinner is always the best.

Here's the recipe:
2 large eggs- beaten
handful of mozzarella cheese
handful of bacon bits (normally found in the same aisle as croutons for salad)
Pam spray

1. Spray your pan with Pam and heat the skillet
2. Beat 2 eggs and then pour over the pan
3. Let it sit there until gets bubbly - it takes about 3-4 minutes
4. Pour over the cheese and bacon and gently with a spatula go around the edges of the egg. Once you can flip half the egg over covering the bacon and cheese forming a half circle.
5. Push down and after about 2-3 minutes. Flip over. Keep repeating that until it's neat and nothing is gooey.
Serve hot and enjoy!!