Great Day Kitchen, 11/1/18 - Eggs & Muffins


    Tawnie Kroll making Quinoa Egg Scramble in the Great Day Kitchen

    Tawnie Kroll, Registered Dietitian Nutritionistfrom krollskorner.com, visited the Great Day Kitchen to show us some healthy dishes.

    Click here to follow Tawnie on Facebook.


    High Protein Quinoa Egg Scramble


    Ingredients:

    • 2 large eggs
    • 2 Tbsp. shredded mozzarella (or Parmesan)
    • 1 cup fresh spinach, roughly chopped
    • 1 Tbsp. Extra Virgin Olive Oil
    • 2 cloves garlic, chopped
    • 1/4 cup cooked quinoa
    • pinch salt and pepper
    • 2 Tbsp. microgreens (optional)



    Directions:

    • Heat Extra Virgin Olive Oil and garlic in small frying pan.
    • Whisk eggs in a small bowl (I add a little dash of milk to make the eggs fluffy) and pour in olive oil and garlic.
    • Once eggs starts to cook, add spinach, cheese, and quinoa and mix together. Season with salt and pepper. Garish with more cheese and microgreens.
    • Enjoy!


    Avocado Topped with Cheesy Scrambled Eggs


    Ingredients:

    • 4 medium avocados
    • 4 eggs
    • 2 Tbsp. microgreens for garnish
    • 1/2 roma tomato diced
    • 1/4 cup shredded cheddar cheese
    • 1 Tbsp. Olive Oil
    • salt and pepper to taste
    • Optional: drizzle with Sriracha or other hot sauce



    Directions:

    • Cut the avocados in half and remove pit. Scoop a little bit of avocado out of each half to make a bowl shape to fit the egg in. Set aside.
    • Heat olive oil In a small pan over medium heat. Pour the eggs in and allow them to cook, stirring gently. Scramble the eggs and mix in the cheese, salt and pepper about 1 minute before the eggs are done. You can either mix in the tomatoes and micro greens, or top on your eggs which ever you prefer. Scoop eggs into the avocado, and enjoy!


    Stuffed Quinoa Peppers with Eggs

    (From Egg Nutrition Center)

    Ingredients:

    • 1 TbspOlive Oil
    • 1/2 MediumOnion, Chopped (about 1/2 cup)
    • 3/4 CupEggplant, Chopped
    • 2 ClovesGarlic, Minced
    • 1/2 tspEach Paprika and Dried Oregano
    • 1/4 tspSalt
    • 1 PinchPepper
    • 1 TbspTomato Paste
    • 1/2 CupFresh Tomatoes, Chopped
    • 3/4 CupQuinoa, Cooked
    • 2 TbspFresh Parsley, Chopped
    • 2 LargeRed Bell Peppers, Halved
    • 4 LargeEggs
    • 1/4 CupFeta Cheese, Fat-Free



    Directions:

    • Preheat oven to 400F.
    • Heat oil in large skillet set over medium-high heat.
    • Cook onion, eggplant, garlic, paprika, oregano, salt and pepper for about 5 minutes or until eggplant starts to soften.
    • Stir in tomato paste and cook for 1 minute.
    • Stir in tomatoes; cook for about 5 minutes or until eggplant and tomatoes are tender.
    • Remove from heat and stir in quinoa and half of the parsley.
    • Spoon quinoa and vegetable mixture evenly into red pepper halves.
    • Arrange in greased baking dish.
    • Cover with foil.
    • Bake for about 20 minutes or until peppers are tender-crisp.
    • Remove foil.
    • Crack egg into each stuffed pepper and sprinkle with feta.
    • Bake, uncovered, for 10 to 12 minutes or until peppers are tender and eggs whites are set or until desired doneness.
    • Sprinkle with remaining parsley.


    Spicy Sriracha Baked Avocado Eggs

    (From Egg Nutrition Center)

    Ingredients:

    • 2 SmallAvocados, Halved & Pitted
    • 4 LargeEggs
    • 1/4 tspBlack Pepper
    • 1 TbspSriracha Hot Sauce
    • 1 TbspFresh Cilantro, Finely Chopped


    Directions:

    • Preheat oven to 425F. Line 8-inch square baking pan with foil.
    • Scoop out some of the pulp from avocado halves, leaving hole big enough to fit an egg (reserve pulp for another use).
    • Place avocado halves in prepared pan to fit snugly in single layer.
    • Fold foil around avocado halves to prevent tipping.
    • Crack egg into each avocado half; season with pepper.
    • Bake for 12 to 15 minutes or until whites are set and eggs are cooked to desired doneness.
    • Let stand for 5 minutes before serving.
    • Drizzle each egg with hot sauce and sprinkle cilantro over top.


    Banana Oat Walnut Muffins

    (From Egg Nutrition Center)

    Ingredients:

    • 2 EachBananas, Very Ripe
    • 1 CupUnsweetened Vanilla Almond Milk
    • 3 EachEggs, Beaten
    • 1 tspVanilla Extract
    • 2 TbspChia Seeds
    • 1 TbspMaple Syrup
    • 1 tspCinnamon
    • 1 CupOats
    • 1 CupOat Flour (purchase or put 1 cup regular oats in blender or food processor)
    • 1/2 CupWalnuts (or other nut/ingredient of choice—blueberries, chocolate chips, etc)
    • Coconut Oil Spray


    Directions:

    • Preheat oven to 350
    • Spray a muffin tin with coconut oil spray.
    • Mash two bananas in a medium bowl. Add almond milk, eggs, vanilla, chia, maple syrup and cinnamon. Mix until well combined.
    • Add oats and oat flour to wet mixture. Mix well and let sit for 5-10 minutes. Add walnuts.
    • Pour into muffin tin and bake for 22-24 minutes. Let cool.





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