Showing posts with label breakfast and brunch recipe. Show all posts
Showing posts with label breakfast and brunch recipe. Show all posts

Monday, July 13, 2015

Vegetable Frittata by Dr Eric Masterson from 5:2 Diet - The Essential 5:2 Diet Guide: 5:2 Diet Plan And 5:2 Diet Recipes To Lose 15 Pounds In 2 Weeks, Transform Your Body, Prevent Disease And Increase ... Healthy Foods, 5:2 Diet, 5:2 Diet Cookbook) (Kindle Locations 339-343)

Ingredients:

3 tablespoons vegetable oil
½ cup sliced zucchini
1 small bell pepper, cut into ¼ inch strips
1 small onion, thinly sliced
1 glove of garlic, finely chopped
½ cup coarsely chopped tomatoes
2 teaspoons chopped fresh oregano leaves
2 teaspoons chopped fresh basil leaves
8 eggs
½ teaspoon salt
¼ teaspoon pepper
½ cup shredded mozzarella cheese

Directions:
Sauté zucchini, bell peppers, onions, and garlic in vegetable oil in a 10-inch pan. Add the oregano, basil and tomatoes. Beat eggs, salt and pepper in a bowl and mix in the cheese. Add the egg mixture into the sautéed vegetables and cover to cook for 9 to 11 minutes. Remove the frittata from the pan and slice into 6 slices. This recipe is good for 6 servings containing 210 calories per serving.

Friday, September 20, 2013

Fried Green Tomatoes

This was my first attempt at making these. So I used Simplyrecipes.com. They turned out alright.

INGREDIENTS

  • 3 medium, firm green tomatoes
  • Salt
  • 1 cup all-purpose flour
  • 1 Tbsp Cajun seasoning (optional)
  • 1/2 cup milk or buttermilk
  • 1 egg
  • 1/3 cup cornmeal
  • 1/2 cup fine dry bread crumbs
  • 1/4 cup peanut oil or other vegetable oil

METHOD

1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes. Meanwhile, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and bread crumbs and cornmeal.
2 Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain. These are fantastic with a little Tabasco sauce or remoulade.
Yield: Serves 4 as a side dish.

Fried Green Tomatoes @ Homecooked