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.
Preheat an 8” saute pan on the stovetop over medium heat.
Crack eggs in a deep bowl. Add milk and whisk with a fork until well blended.
Coat the pan with cooking spray and pour eggs carefully into the pan, covering the bottom of the pan evenly. Allow to cook undisturbed until eggs are set. If a “harder” cooked omelette is desired, gently flip it when it's cooked enough to be manageable.
Heat asparagus in the microwave just until warm, 20-30 seconds. Place in a single layer on half of the omelette, sprinkle with Gouda and fold the omelet in half to cover.
Sprinkle with salt and pepper to taste and serve immediately.
Keyword asparagus, breakfast, brunch, eggs, fast and easy, keto, light meal, low carb, lunch, omelet, omelette, quick and easy, quick meal preparation, vegetarian
Did you know? Despite the negative press that eggs have received in the past, they can absolutely be apart of a healthy diet!
Toast English muffin. Spread creamed spinach over the top and place under broiler. While muffin is cooking, fry an egg to the desired doneness. When spinach begins to brown, top with Parmesan cheese and continue broiling until melted. Remove from broiler and top with the fried egg. Add salt and pepper to taste.
Hack: Slice English muffins in half horizontally and return to original packing. Place in sealable bag and place in freezer for up to 3 months.
Hack: Make more than one egg and store them for later use. For the best quality, I suggest cooking scrambled eggs in an egg ring as this provides for uniform cooking and reheating. Cook just until set. These eggs can be stored in the refrigerator for up to 3 days or in the freezer for up to 6 months. To freeze eggs, place on a cookie sheet and place in the freezer until firm. Seal in a freezer bag or container and store in the freezer. To reheat, thaw or remove from refrigerator and microwave at 20-second intervals just until heated through.
Place onion in a saute pan with ¼ cup broth. Cook over medium-low heat until onions are soft and golden. Add vegetable broth as needed, ¼ cup at a time. Add spinach and tomato. Turn up the heat to medium and simmer until most of the liquid is gone. Add balsamic vinegar and salt to taste. Remove to plate.
Add eggs and milk to a small bowl and scramble with a fork. Spray saute pan with cooking spray. Add eggs and cook to desired doneness. Add salt and pepper to taste. Remove to plate with spinach mixture and enjoy!