Place a skillet on the stovetop over medium heat. Place a silicone egg ring in the middle of the pan and drop the butter inside the ring to melt.
Crack the egg into a bowl, add milk, garam masala, turmeric, cayenne pepper, salt and green onion. Whisk until egg and spices are well incorporated.
Pour egg mixture into the egg ring. When the top of the egg mixture begins to set, remove the ring and flip it over. Cook until it’s completely set with no runny or wet spots.
Meanwhile, split the bagel and toast until it’s light brown. Place a slice of Swiss cheese onto the bottom portion of the bagel. Top cheese with the cooked egg and the other half of the bagel.
Serve hot or cold.
Hack: Make sure the pan is heated before adding the egg mixture to the egg ring. This will ensure that the begins to cook as soon as it hits the surface, avoiding any leakage at the bottom of the ring.
Get breakfast on the table in less than 15 minutes with these Quick and Easy Homemade Pancakes! Make some extra to freeze for another day!
Quick and Easy Homemade Pancakes
1 cup flour
2 tbsp sugar
2 tsp baking powder
½ tsp salt
1 tsp vanilla
2 tbsp melted butter
3/4 cup milk
Heat a large skillet or griddle on the stove over medium heat.
In a small bowl, whisk together flour, sugar, baking powder and salt. In a separate bowl, whisk together vanilla, butter, milk and egg. Add milk mixture to flour mixture and whisk just until moistened. Do not over mix (a few lumps are fine).
Coat skillet with cooking spray and pour batter by ¼ cupfuls into the pan. Cook until the surface of the pancake has some bubbles that have just begun to pop (about 2 minutes). Flip pancake and cook until the other side is browned (1-2 minutes). Pancakes will quickly over brown so don’t leave them unattended!
Serve warm with syrup, jam, sugar or other desired toppings.
6 pancakes, 165 calories per pancake
Hack: Pancakes can be frozen for up to 3 months. Allow to cool, lay on a baking sheet in the freezer for 30 minutes or until frozen. Transfer to freezer-safe bag or container and seal tightly. Reheat from frozen using oven, microwave or toaster.
Whisk egg, milk, sugar, cinnamon and vanilla in a square 6”x8” pan. Lay bread in egg mixture and let rest for 10-15 minutes, flipping once, to allow the bread to soak up the liquid.
Heat skillet over medium heat and coat with cooking spray.
Transfer bread slices to pan and cook, flipping once, until bread reaches desired brownness, 3-4 minutes per side. Remove to plate.
Top French toast with fruit, jam or syrup, if desired, and serve immediately.
1 serving, 300 calories (French toast only)
Hack: This recipe can be doubled or tripled for multiple servings and frozen for up to 3 months. Lay cooked french toast on a baking sheet and place in the freezer until frozen. Wrap toast tightly and store in the freezer. To reheat, microwave, covered with a damp paper towel, for 15-second intervals until hot. Alternately, warm in the oven for 8-10 minutes or pop in the toaster.
Heat 1 tbsp oil in saute over medium heat. Add rice and onions and saute until onion is translucent (4-5 minutes). Add ketchup and soy sauce. Cook until catsup begins to caramelize. Add chicken and cook just until warmed through. Remove from pan and set aside.
Coat pan with cooking spray.
Beat eggs with milk in a small bowl until well combined. Pour into the saute pan and allow it to spread over the bottom of the pan. Cover and allow eggs to cook undisturbed until set (4-5 minutes).
Remove cover and arrange rice chicken mixture on one side of omelet. Fold over and slide onto the plate.
2 servings, 360 calories per serving
Hack: Store leftover omelet in the refrigerator for up to 3 days. Reheat in the microwave or skillet for 1-2 minutes, just until hot.
Hack: As with all fried rice, cold leftover rice gives the best results.
Hack: If using raw chicken, cut into 1” cubes and allow 3-5 minutes to cook (until all pink is gone).