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Featherbed Eggs

 

Featherbed Eggs
Featherbed Eggs

Featherbed Eggs

 

½ cup jalapeno cheddar cornbread, crumbled

1 egg

3 tbsp milk

1 tbsp green onion, sliced

1 tbsp Parmesan cheese

Dash of salt and black pepper

 

Preheat the oven to 350℉.

Coat an 8 oz ramekin or oven proof-dish with cooking spray. Crumble cornbread into the bottom.

In a separate bowl, beat egg and milk until well incorporated. Stir in green onion, Parmesan cheese, salt and pepper.

Pour egg mixture over cornbread and bake until the eggs become puffy and golden brown, about 20 minutes.

Serve immediately.

 

1 serving, 240 calories

 

 

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Baked Cauliflower Casserole

 

Baked Cauliflower Casserole
Baked Cauliflower Casserole

Baked Cauliflower Casserole

 

1 head cauliflower, cut into florets (6-8 cups)

1 red onion, thinly sliced, divided

3 medium tomatoes, chopped

¼ cup olive oil

7 eggs

1 tbsp sesame oil

1 tsp cumin

½ tsp dried rosemary

2 ½ tsp dried basil

⅓ tsp turmeric

1 tsp salt

1 tsp pepper

1 cup flour*

1 ½ tsp baking powder*

¾ cup parmesan cheese, grated

¾ cup sharp cheddar, grated

 

Preheat the oven to 400℉.

Set aside 4 onion rounds and put the rest in a 13” x 9” baking pan.  Add cauliflower and tomatoes.  Toss with olive oil.  Roast in the oven until cauliflower is very tender, 30-40 minutes, turning every 15 minutes. Remove from the oven and allow to cool completely.

Whisk together eggs, sesame oil, cumin, rosemary, basil, turmeric, salt and pepper.

Blend flour and baking powder and whisk into egg mixture.  Whisk in cheese. Gently fold in vegetables trying not to break up cauliflower.

Place mixture in a greased 13” x 9” pan lined with parchment paper.  Arrange reserved onion rings over the top.

Bake in 400℉ oven until a knife inserted in the center comes out clean, about 25 minutes.  Allow to rest for 20 minutes before slicing.

This dish can be served warm or at room temperature.

*Make this dish gluten-free by substituting the wheat flour for ¾ cup almond flour.  Increase the baking powder to 1¾ tsp.

6 servings, 395 calories per serving

Hack:  Leftover portions can be stored in the refrigerator for up to 5 days or frozen for future use.

 

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Sweet Potato Crust Quiche

Sweet Potato Crust Quiche
Sweet Potato Crust Quiche

 

Sweet Potato Crust Quiche
(Courtesy: Penny Jacques)

 

1 large sweet potato, thinly sliced (⅛”)

1 tsp olive oil

1 red onion, minced

3 cups fresh spinach (3 oz) or ½ cup frozen spinach, thawed and drained

6 eggs

¼ cup milk

¼ tsp salt

¼ tsp pepper

½ cup feta cheese

 

Preheat the oven to 350℉. Coat 9” pie pan with cooking spray. Layer sweet potatoes across the bottom and up sides of the pie pan, overlapping heavily. Coat with cooking spray and bake for 30 minutes or until sweet potatoes are soft and beginning to brown.

Remove from the oven and turn the temperature up to 375℉.

Allow crust to cool for 10 minutes. Coat crust and any exposed pan with cooking spray.

Heat olive oil in a saute pan over medium heat. Add onions and cook for 3 minutes. Add spinach and cook for 3 more minutes. Remove from heat and cool.

Whisk eggs with milk, salt and pepper. Set aside.

Arrange cooled onion/spinach mixture over sweet potato crust. Pour egg mixture over filling and sprinkle cheese on top.

Bake for 30 minutes or until set. Allow to set for 5 minutes before cutting.

 

4 servings, 230 calories per serving

Hack: Cut leftovers into serving size pieces. Place on a cookie sheet and put in the freezer until solid. Move to freezer bags or containers and store in the freezer for future use.