Open-Faced Egg White Omelet with Quinoa

Hello!  I hope everyone had a nice weekend.  Can you believe we are having a snow storm again?  There’s at least four to five inches on the ground and up to ten inches by tomorrow morning.  I guess we are going to be snowed in again, which means I get to sleep in.  Yay!  🙂

Anyway, I just want to share with you one of my comfort foods for breakfast.  It’s open face egg white omelet with turmeric quinoa, avocado, tomatoes, fresh basil, fresh mozzarella cheese, and pesto.  It’s refreshing and so tasty!

My morning schedule is pretty hectic.  I only get to eat my breakfast when my hubby is off to work and my children are off to school.  When I’m a little hungry and I have the appetite for a hearty meal, this is it.  I get my protein from the egg whites and quinoa, monounsaturated fat from the avocado and olive oil (pesto), fiber from avocado, tomato and basil (at least 4-5 grams of fiber).  A more complete and lighter breakfast compared to a doughnut or a large muffin in my opinion.  I love pesto.  I gotta have it to complete my day.  🙂

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Ingredients:

  • 3 egg whites, scrambled
  • 1 tablespoon olive oil
  • 1 tablespoonful prepared pesto sauce
  • 3 cherry tomatoes, sliced
  • 2 tablespoonful cooked turmeric quinoa
  • 1/8 cup cubed fresh mozzarella cheese
  • flesh of 1/4 ripe avocado, cubed
  • chopped fresh basil for garnish (a must)

Directions:

  1. Heat a small (individual serving) non-stick skillet over medium-low  heat and coat with oil when hot.
  2. Add the egg whites and stir then leave it alone; allowing it to cook.
  3. Tilt the skillet and lift the edge to let the uncooked egg whites flow to the bottom of the pan. Let cook.
  4. Place in order by spreading the pesto first then add the quinoa, mozzarella cheese, avocado, tomatoes and fresh basil on top of the egg whites* (See note).
  5. Carefully, lift with a spatula and slightly tilt the skillet to let the omelet slide right onto a plate.
  6. Serve warm.  Enjoy!

IMG_20140310_111249_792*Notes:

  • Three egg whites may sound a lot, but it’s actually only 51 calories, 10.79 g of protein, 0.72 g of carbs, 0.17 g fat.   No guilt there. You can check fatsecret.com to verify.
  • For easier removal of the omelet from the pan, you can go ahead and transfer the egg whites on a plate before adding all the toppings since they don’t need to be cooked.  Either way, it’s the same process.  You’re adding the toppings on top of the omelet either  it’s in the skillet or a plate.
  • You can flip the egg whites if you prefer to cook it that way or  you can follow the instructions above.
  • The pesto is enough to flavor the omelet so you don’t need to add salt.  However, you may add black pepper if you prefer.
  • The leftover avocado makes a great addition to a salad or a protein shake for lunch or makes a great salsa.
  • A great alternative is you can boil the eggs and discard the yolks and place all the toppings on the plate and enjoy it this way if your prefer.

That is all for now.  If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  You can look forward for more original recipes.  Please be kind and provide a link back to source if you plan to use or share any of my recipes.  Thank you and have a wonderful week. 🙂

A.B.

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Brown Rice and Quinoa Salad with Stuffed Pepper(s)

If you are feeling tired and want to stay away from your stove for a day, you can have cereal in the morning, protein shake or stuffed peppers for lunch and for dinner?  Read on….

First, the Stuffed Peppers:

I’ve thought of going light for dinner and made an appetizer.  The stuffed baby peppers I made for my son’s 1st birthday party came to mind.  Good thing I have some pesto made beforehand and some baby bell peppers as well as left over chicken.  I’m ready to rock ‘n roll.  🙂

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This appetizer is so easy, fast, and light in your gut.  And, it involves minimal preparation.  Hey, no cooking!   🙂

Prepare the ingredients.

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Ingredients:

  • 1 grilled chicken breast or tofu
  • 1 tablespoon pesto sauce
  • salt and pepper to taste
  • Tricolor baby bell peppers or tomatoes
  • shredded parmesan cheese

*Note:  Double the recipe for larger servings.

Preparation Method:  Cut the bell peppers in half, remove the seeds being careful not to remove the stem.

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De bone the chicken and slice in tiny pieces.

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Place in a bowl and add the pesto sauce. Season with salt and pepper. Mix to incorporate.

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Stuff the peppers with the chicken mixture and top with parmesan cheese.  Dab a small amount of pesto sauce and a basil leaf on top of the chicken if you prefer. Serve on a rectangular or a circle serving tray.

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Now, the Brown Rice and Quinoa Salad.

As I kept opening the fridge, I saw the bean sprouts I bought  the other day and they didn’t look happy.  If I didn’t use them right away, I would have to discard them. So, I added some to the brown rice and quinoa salad.  Seriously, I need to stay away from the fridge or my brain will flood me with all these ideas.

Anyway, I used one of the above stuffed peppers with the salad and had it for dinner instead.  I added the mango the last minute since it was smiling at me.  So, don’t wonder why it’s not in the picture. You know how it is when you prepare a dish and thought of something else to add the last minute because its flavor would be a great addition.  Well, that’s what happened.

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Prepare the Ingredients:

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Ingredients:

  • Seeds of Change Brown Rice and Quinoa (8.5 oz.)
  • 1 plum tomato, diced
  • a handful of bean sprouts
  • Edamame (green soy bean)
  • flesh of half mango, diced
  • Miso and ginger dressing
  • 1 tablespoon chopped cilantro
  • salt and pepper to taste
  • lime (optional)
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Preparation Instructions:

  • Prepare the brown rice according to package directions (microwave).  Let cool.
  • Once it’s cooled, add all ingredients in  a bowl.
  • Drizzle with the dressing and toss to incorporate.

Arrange the brown rice salad on a plate and add the stuffed pepper on top of the salad.  Viola!  It looks like summer.

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Variation:  Stuffed Tomato

You can also add tofu in the salad and use it as stuffing like the one I made below.   Great for parties or at any gathering. Yum!

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Tomato Pesto Spaghetti with Fresh Garlic Bread

Tomato Pesto Spaghetti with Fresh Garlic Bread

We all opted for some comfort food for dinner.  What could be any simpler than spaghetti?  It’s quick and not so complicated and everyone can do it. Right?

This spaghetti dish I made is not the traditional spaghetti most people make.  It requires  extra steps, but it’s worth the effort because it was well seasoned and we all enjoyed it.

The complement?  The garlic bread. I don’t like to buy frozen garlic bread because they put too much butter on it.  I can’t really enjoy it when it’s dripping with oil.  The other frozen garlic breads are soggy in the middle and crispy around the edges after you bake them.

I seldom bake bread.  So, I purchased freshly baked bread at a local grocery store and made my own garlic bread with only two ingredients or three if I want cheesy garlic bread. 🙂

I was trying to compare fresh garlic vs. garlic seasoning and butter vs. olive oil when making garlic bread to find out which one would taste better.  I made one with butter and garlic and herbs seasoning,  and the other with fresh garlic and herbs seasoning lightly drizzled with olive oil.  The favorite?  It was tied.  My husband and I liked the fresh garlic bread with herbs seasoning drizzled with olive oil and the children preferred the butter with garlic and herbs seasoning.  🙂

Gather all ingredients.

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Ingredients:

  • 1/2 box of spaghetti noodles
  • 3/4 cup pre-made pesto sauce
  • 1 can (14.5 oz.) diced tomatoes or tomato sauce
  • 1 teaspoon salt
  • 1 lb. lean ground beef
  • 1/4 cup diced onions
  • 2 cloves garlic, diced
  • parmesan cheese
  • fresh basil strips
  • 1 teaspoon olive oil

Pour the can of diced tomatoes in a food processor.

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Pulse 30 times or less if you desire a chunky consistency.  Transfer in a bowl.

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Add the premade pesto sauce and salt.  Whisk to mix well.  Set aside.

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Cook the spaghetti noodles 2 minutes less than the required cooking directions on the package and without adding the salt.  Set aside.  Heat a skillet in medium heat and add a teaspoon of olive oil when hot.  Add the ground beef and stir-fry until it turns brown.

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Add the garlic and onions.  Stir-fry until translucent.

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Add the pesto mixture in the skillet with the ground beef.  Stir and cover.  Let it simmer in very low heat for 8-10 minutes.*

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Add the cooked spaghetti in the skillet and stir until the spaghetti noodles are well coated with the sauce.  Cover and let it simmer for about 3 minutes for the noodles to absorb the flavor.

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Add the fresh basil strips and parmesan cheese.

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Serve in a pasta bowl with garlic bread.  You can also drizzle the spaghetti with a little bit of pesto sauce on top if you desire.

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How to make garlic bread:

Ingredients: 

  • 2 Ciabata rolls or Torta rolls, cut in half
  • Herbs and garlic seasoning
  • Finely diced fresh garlic
  • butter or olive oil.

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Directions:

Cut the bread rolls in half.  Brush with butter or drizzle with olive oil.  Sprinkle with herbs and garlic seasoning or fresh garlic.  If you want cheesy garlic bread, you can add the cheese.  Bake in the toaster oven for 350 degrees for 10 minutes or until bread turn lightly brown.

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Serve with the spaghetti.  Bon Appetit!

Image*Note:  Cooking time varies depending on the heat of your stove.

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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