Posts Tagged: eggs


As Spring approaches and all the wonderful new and fresh ingredients become available, The Recipe Reduxers are incorporating them into my second challenge.

Leeks, scallions, garlic scapes, pea shoots and ramps may seem humble but they can pack a vibrant flavor and nutrition punch to just about any dish.  They’re popping up in gardens and local farmers markets, and are the perfect addition to one of my favorite easy dishes.

Leek Frittata

Serves 4


  • 1 tsp. olive oil
  • 1 leek, ends removed and sliced
  • 2 cloves garlic, minced
  • 4 eggs
  • 1/2 cup egg whites (about 5 egg whites)
  • 2 Tbsp. skim milk (or milk of choice)
  • salt and pepper
  • 1/2 c. freshly grated Parmesan cheese


Heat large cast iron skillet or oven-proof pan over medium-high heat.  Add oil to pan.  Add leeks and cook, stirring occasionally, until very soft, about 10-12 minutes.  Add garlic and cook and additional 1-2 minutes.

Meanwhile, place eggs, egg whites, milk and salt & pepper to taste in a medium bowl.  Whisk until combined.

Preheat the broiler.  Place oven rack on highest level.

Once leeks and garlic are cooked, reduce heat to medium.  Spread leeks evenly in the pan and pour the egg mixture over top.  Cook over medium until eggs are mostly set, about 4-5 minutes. 

Put pan under broiler until eggs are completely set about 1 minute.  Sprinkle parmesan on top and return to broiler until melted, another minute.  Slice frittata into quarters and serve.

This is an excellent meal for breakfast, lunch or dinner, and can easily be cooked ahead of time and reheated or eaten cold.  Add a side of fruit or vegetables and a slice of whole grain toast and enjoy!

Nutritionals (1/4th of the recipe):  160 cals, 9.2g fat, 5.1g carbs, 14.3g protein

Don’t forget to visit the other Recipe ReDuxers to see what they’re cooking!

Photo Set

Chestnut Street Inn Bed & Breakfast - Sheffield, Illinois - March 2012

Bird’s Nest - Roll with eggs (just the yolks maybe?) in a cut out hole.  Cheese broiled on top, balsamic reduction.  I don’t remember what type of cheese, but it was a sharp almost cheddar tasting. 

Sausage (Homemade?)

Greens & Claytonia with Apple Vinegarette

Plum & Pineapple

Not exactly what I expected when I emailed, “I usually eat eggs, some type of beans and vegetables, though Ben prefers the opposite… carbs, pastries, etc.  :)  We work so well together ;)  While it’s not vital for allergies or anything, these are our preferences, if possible to accommodate.”  Though I did fail to mention that Ben doesn’t like eggs.

He finished his plate and ate my sausage (aside from my one bite).  I thought the egg dish was okay, not my favorite, but did enjoy the salad and fruit!

I should also mention that about an hour before breakfast we shared a delicious Orange Coconut Macaroon that were available to guests at any time as well as lovely Chestnut coffee!


Awesome Breakfast this morning!

Chipotle Black Beans with Scrambled Eggs

Adapted from Eating Well

Serves 2


  • 1 tsp. Olive Oil
  • 1 tsp. minced garlic (about 2 cloves)
  • 1 can black beans (drained & rinsed)
  • 1/4 c. water
  • 2 tsp. chipotles in adobo sauce
  • 2 eggs
  • 4 egg whites
  • 1/4 tsp. salt
  • 1/2 c. plain non-fat greek yogurt


  1. Heat oil in medium saucepan over medium heat.  Add garlic and saute until just beginning to brown, 1-2 minutes.  Add minced chipotles in adobo and cook a minute more.  Add black beans and water.  Mash beans to desired consistency.  Cover and keep warm.
  2. Beat eggs, egg whites and salt in a bowl.  Heat a large nonstick skillet over medium heat then coat with cooking spray.  Add eggs and cook, folding and stirring frequently about 2 to 3 minutes.
  3. Spread 1/2 of the bean mixture on plate and top with 1/2 of the eggs.  Add 1/4 c. plain yogurt.  Top if desired with finely diced onion, cilantro, chipotle powder, or siracha.


Nutritionals:  394 cals, 10g fat, 46g carbs, 18g fiber, 33g protein


Baked Egg & Cheese in Avocado from Burnt Toast Kitchen

Toad in an Avocado

Prep Time: 1 minute

Cook Time: 5-10 minutes

  • Avocado, cut in half
  • 2 eggs
  • 1 clove garlic
  • 1 handful manchego cheese
  • a pinch of your favorite herb (try thyme!)
Cut the avocado in half and remove the pit.
Heat oven to 375.
Scoop out more of the avocado flesh, until it looks like the avocado can fit an egg, and set aside.
Grab a handful of manchego cheese.
Finely mince a clove of garlic.
Finely mince whatever herbs you have lying around, the beauty of an egg is that its flavor takes well to almost any herb, so use your favorites.
At the bottom of the avocado, spread a thin layer of garlic and a pinch of cheese.
Crack an egg into each half of the avocado.  Note: be gentle–if you are afraid of the yolk breaking, just scramble the egg before pouring in.
Top with more cheese and herbs.
Place the avocado halves in the corner of a baking sheet, to help steady the avocado and keep it level.

Place in oven for 5-10 min till egg is cooked and cheese is bubbly.

Best served warm and fresh. Flavor-wise these will keep, though the brown color of oxidized avocado normally puts me off keeping them past 45 min.

You did It! You’re so cool.