Tag Archives: Vegetables

Veggies for Breakfast

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One of the stipulations of my doctor-ordered diet is that I must eat a pure protein+veggie breakfast. No fruit. No bread. No sugar.

For me, this means eggs. Every day.

It’s a good thing I like eggs.

On Sunday morning I started cracking eggs into a bowl to make a scramble for everyone in the house, and then inspiration struck. My mom always has a fridge full of vegetables she has few plans for, and before I realized what had happened, I was chopping zucchini, peppers, and tomatoes to toss into a frittata.

I love frittatas because they are simple, quick, nutritious, rustic, and look a lot fancier than they probably actually are. It’s basically a quick crustless quiche of Italian origin, which probably added in some small measure to my mother’s Italian frenzy.

The won’t be so bold as to post an actual recipe for frittata here. It’s pretty basic, and once you know the method, you don’t need a written recipe… ever.

For a more detailed explanation of the method, I recommend Alton Brown’s Good Eats episode on frittatas (Part 1 and Part 2)

For now, I will simply say this. I cracked about 10 eggs in a bowl and mixed. I tossed in several torn slices of swiss cheese, salt, pepper, and fresh, chopped herbs from my mom’s garden (greek oregano). I splashed in a bit of milk (if you forced me, I’d say about an ounce), and I set it aside.

I then diced zucchini, bell pepper, and tomato into smaller-than-bite-sized pieces. I then sauteed those veggies in an OVEN SAFE non-stick pan with a little drizzle of olive oil until fork-tender. Then add the egg mix right on top. DO NOT DISTURB.

When the edges seem to have set and are pulling away from the sides, slide the whole pan into the oven under the broiler and cook until the top is bubbled, firm, and slightly browned. I won’t tell you how long it will take. You just have to watch it. (Okay, about 5-15 minutes? But WATCH IT! It can go downhill real quick!)

Allow to cool. Slice and serve.

Enjoy.

Burrito Salad

This past weekend for our Saturday night dinner event, I served build-your-own burritos, in the style of places like Chipotle and Freebirds. Basically I was craving a burrito and didn’t want to travel an hour away to get one.

Inevitably I made WAY too much food for our dwindling number of summer participants (FOUR), so that ultimately meant LEFTOVERS. Edgar and I have had some combination of our leftover dishes in practically every lunch and dinner since Sunday night, but I’m not complaining. Sure could do worse!

Normally when I go to Chipotle/Freebirds, I order a veggie burrito with cilantro-lime rice, fajita veg, corn salsa, black beans, guacamole, and queso fresco. But sometimes I like to mix things up and get it in the form of a salad! And that’s what inspired this lunch I had Monday afternoon.

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  • Spinach/arugula blend
  • Raw kale
  • Cilantro-lime brown rice
  • Sauteed peppers and onions
  • Barracho black beans
  • Roasted Corn Salsa
  • Queso Fresco

I’d add some avocado, but there weren’t any perfectly ripe ones at United that day. Sad day.

 

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I’ll leave you with a quick recipe!

Roasted Corn Salsa

2 ears of corn
3 tsp extra virgin olive oil, divided
1 jalapeno, seeded, and diced small
1 large shallot, diced small
1 small tomato, diced small, rinsed of excess moisture and seeds
2 tbsp chopped cilantro
2 tbsp fresh lime juice
1/2 tsp sugar
1/2 tsp salt

Peel off husks and cornsilk from the corn cobs. Brush 1 tsp of olive oil on the corn cobs and roast on a grill (or on a cast iron pan on the stove set over medium-high), rotating every few minutes until evenly speckled with roasted bits of corn.

Cut corn off cobs and place in a medium bowl. Mix in the jalapeno, shallot, tomato, and cilantro.

In a separate small bowl, mix remaining 2 tsp of olive oil, lime juice, sugar, and salt. Then mix into the corn.

Serve immediately at room temp-ish, or chill.

 

Have you ever been to a burrito bar? What do you normally order?

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