Archive for the ‘Eggs’ Category

I’m on an egg-white omelet kick for lunch these days.  It’s a love I share with my Dad, who has happily eschewed egg yolks for most his adult life.  Dad takes his egg white omelets with spinach, bell peppers, onions, and a touch of ham.  Me, on the other hand, I love shredded cabbage.  Stuffed into a whole wheat pita and topped with hot sauce, I couldn’t think of anything better after a long run or some weight training.

Since the boys in my house can’t stand the thought of egg whites alone (unless they’re used for meringues or marshmallows), I can understand if you’d prefer to use whole eggs here.  It’s definitely richer in flavor.  This recipe is loosely based on a Japanese okonomiyaki, of which there are infinite varieties.  Generally, though, the omelette or pancake is made from flour, nagaimo (yam), water or dashi broth, eggs, shredded cabbage and some meat or shellfish.  It’s quick, healthful and filling.  Today, mine is filled with cabbage, shredded carrots, mushrooms, and a few pieces of chopped shrimp.  Probably more cabbage and vegetables than anything else – just the way I enjoy it.

Cabbage Omelet, inspired by Okonomiyaki



5 large eggs

1 teaspoon soy sauce

1 teaspoon sesame oil

1 teaspoon sea salt

1/3 cup AP flour

2 cups cabbage, shredded with a mandoline or finely chopped

1 bunch scallions, trimmed and chopped

3/4 cups (roughly) baby or chopped shrimp

canola oil for frying

  1. In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.
  2. Warm canola oil (or cooking spray) in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular pancakes. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest.

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Monday mornings are frantic during the school year.  FHE has training at the gym.  After it ends, he zooms home, eats, showers and takes Rice Kernel to school – all within 20 minutes.  My husband is low maintenance when it comes to food and he happily cooks an egg along with spinach, cheese, rice, bread or whatever else is on hand most mornings.  My son, on the other hand, is a tougher one to please.  And his palate is particularly bland at 7:00 a.m. when he typically opts for yogurt, a few bites of cereal, or popcorn.  (Yes, I feed my son popcorn in the morning.  The all-natural variety, with a mandatory side of milk or cheese. I can rationalize it because it’s a whole grain….)  On one particular Monday morning, though, I spied his favorite savory meat – chicken apple sausage.  It’s a “treat” we buy every few months.  Tossed with some leeks, green onions, and some scrambled eggs/egg whites, it was a most savory – and speedy – start to another week.

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Usually we pair eggs with bread or potatoes, but who says rice wouldn’t be delicious?  Slightly more dense than a strata with bread, this is substantial and hearty.  Pair with a salad or extra vegetables for a complete meal.

Rice Quiche


2 cups cooked white or brown rice
1 egg, beaten
1/4 cup cheese, Cheddar or Mozarella work well
1/2 cup egg whites (or 4 whole eggs)
1 teaspoon dried rosemary
2 ounces ham or sausage
1/2 cup skim milk
1 cup vegetables, such as frozen peas, spinach or zucchini, chopped
Salt and pepper, to taste


  1. Preheat the oven to 425 degrees. 
  2. In a bowl, mix the brown rice, egg, and cheese and pour into an 8-by-8-inch baking pan. Transfer to the oven and bake for 10 minutes.
  3. Reduce the temperature to 375 degrees. In a bowl, mix together the remaining ingredients, pour onto the rice crust, and bake until the eggs are set, about 30-35 minutes. Remove from the oven and let cool for 10 minutes before slicing

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A twist on the usual plain rice side dish – this one speckled with beautiful, colorful, garden-fresh vegetables and baked until piping hot. 


1 small onion, minced
Pinch red pepper flakes
2 tablespoons butter, plus more for dish
1 small onion, minced
Pinch red pepper flakes
1 large bunch or swiss chard and/or kale (can substitute 1 package frozen spinach, thawed, drained and chopped)
1 cup milk (low-fat is fine)
2 eggs
2 cups shredded cheese, your choice, plus extra for top, optional
4 cups cooked rice, brown, white or wild (cooked in stock, preferably)
1 teaspoon chopped scallion greens, basil or cilantry
Salt and freshly ground black pepper

  1. Preheat oven to 350 degrees F.  Spray or butter a large casserole dish.
  2. In a large pan over medium-high heat, saute onions with a drizzle of olive oil and red pepper until translucent.  Add the greens and cook for 3 minutes. Set aside.
  3. In a large bowl, whisk together milk and eggs.
  4. Add the cheese, rice, basil and vegetable mixture and combine well. Season with salt and pepper.
  5. Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve hot.

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A few days postpartum, I opened the fridge door and noticed a bounty of vegetables I had bought the week before giving birth.  (I was convinced Claire wouldn’t come by her due date…. or even two weeks past her due date.  Two “false alarm” hospital trips later, I was convinced there was a diva in my belly enjoying an extended stay.)  Scratching my head for a way to use the leftover vegetables, the breakfast- and egg-lover in me turned to a hash, which I am happy to enjoy any time of day.  A flavorful, filling way to return home from a couple of days of hospital food!

Note: Hashes reheat well.  You can omit the sausage entirely, or use ham, lean chunks of chicken breast or firm tofu.  For some more greens, I like to wilt some spinach before serving and combine it with the hash.

Basic Hash

1 lb sausage, any kind
1 onion, diced
2 cloves garlic, minced
Kosher salt and black pepper
2-3 sweet potatoes, cubed
1-2 bell peppers, chopped (any color)
1 cup muushrooms, sliced
Sour cream and salsa, for serving (optional)
Eggs, for serving (optional)

  1. Heat a saute pan over medium-high heat.  Place sweet potatoes in pan with a drizzle of olive oil.  Cook until tender, adding water or stock if necessary to prevent scorching.  (You can also boil the sweet potatoes in a saucepan or roast them in a 400 degree F oven for 7-10 minutes.)  Reserve in serving bow.
  2. Add a teaspoon of olive oil into the same saute pan and crumble in the sausage.  Cook until the sausage is nearly done.  Add the onions, bell peppers, mushrooms and your choice of vegetables and cook a few minutes longer, until the vegetables are softened.  Add the garlic, salt, and pepper.  Stir to combine.
  3. Add the sweet potatoes to the sausage mixture, and stir to combine.  Cook until the sweet potatoes are completely softened and the flavors are blended, about 3-5 minutes.

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