Omelette with Pea Shoot and Cheese

Ingredients

4 large eggs
4 tbsp water
salt and pepper
4 tsp olive oil
1/2 cup pea shoots
1/4 cup crumbled feta cheese
1/2 cup frozen peas, thawed
1/2 avocado diced
pinch red pepper flakes

Method

  1. Using a whisk or fork, beat 2 eggs with 2 tbsp water. Season with salt and pepper.
  2. Heat 2 tsp oil in a non-stick fry pan over medium-high heat. Once the pan is hot, pour in half the egg mixture. As the egg mixture sets around the edge of pan, use a spatula to gently push cooked portions toward the center of pan. Tilt and rotate pan to allow uncooked egg to flow into empty spaces.
  3. When the surface of the egg looks moist, add 1/2 of each the shoots, cheese, peas and avocado. Sprinkle with red pepper flakes.
  4. Fold omelette in half with a spatula and let the bottom brown slightly before sliding onto a plate.
  5. Repeat cooking method for second omelette.

Makes 2 servings.

Source: Manitoba Egg Farmers

Advertisements

Green Waffles with Chickpea Flour and Spinach

Ingredients

2 Tbsp + 1 tsp extra-virgin olive oil, divided
2 shallots, thinly sliced
1/4 tsp salt
1/2 cup dry white wine
4 plum tomatoes, seeded and chopped
2 tsp fresh thyme
1/2 tsp black pepper, divided
3/4 cup milk or buttermilk
5 large organic eggs
4 cups spinach, tough ends trimmed, divided
1/4 cup grated Parmesan cheese
2 tsp cider vinegar
zest of 1 lemon
1-1/4 cups chickpea (garbanzo) flour
1 tsp baking powder
1/2 lb smoked trout or salmon (optional)

Method

  1. In skillet over medium, heat 1 Tbsp oil. Add shallots and salt. Heat until shallots have turned golden, about 2 minutes.
  2. Add wine, tomatoes, thyme, and 1/4 tsp black pepper to pan and simmer for 3 minutes, or until liquid is reduced by about half. Cover to keep warm.
  3. In blender container, place milk, 1 egg, 1 Tbsp oil, 2 cups spinach, Parmesan, cider vinegar, lemon zest, and 1/4 tsp black pepper, and blend until smooth.
  4. Blend in chickpea flour and baking powder. Let batter rest for 10 minutes.
  5. Grease a waffle iron and heat according to manufacturer’s instructions.
  6. Ladle in about 1/3 cup batter for each waffle and cook until batter has set, about 4 minutes. Keep waffles warm in 200ºF oven while you prepare remaining batter.
  7. To prepare eggs, in small skillet over medium-low, heat 1 tsp oil. Carefully crack an egg into skillet. For sunny-side up, cook until white is set and outer edges start to curl up. If you prefer over-easy, flip egg and cook an additional 30 seconds. Repeat with remaining 3 eggs.
  8. To serve, place waffles on serving plates and top with remaining spinach, tomato mixture, smoked fish (if using), and egg. Season with freshly cracked pepper.

Makes 4 servings.

Source: Alive magazine

Pancakes with Poppy Seeds and Lemon

Ingredients

1-1/2 cups unbleached flour
1/4 cup sugar
1 tablespoon poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup nonfat milk
1/4 cup nonfat plain yogurt
2 egg whites
1 tablespoon lemon juice
2 teaspoons finely grated lemon zest

Method

  1. In a large bowl, combine the flour, sugar, poppy seeds, baking powder, baking soda and salt. Make a well in the center.
  2. In another large bowl, whisk together the milk, yogurt, egg whites, lemon juice and lemon zest. Pour the milk mixture into the well in the flour mixture and stir to mix well.
  3. Coat a griddle or large nonstick frying pan with nonstick cooking spray. Place over medium-high heat until hot. The griddle is the right temperature when water dropped on the surface bounces and dances. If the water evaporates immediately, the griddle is too hot; if the water sits still, the griddle is not hot enough.
  4. Spoon the batter in scant 1/3-cup portions onto the hot griddle to make 12 pancakes. Flip each pancake when the surface is covered with tiny bubbles, about 3 minutes. Cook until the bottom is golden brown, about 2 minutes more.
  5. To serve, divide among 4 individual plates. One serving is 3 pancakes.

Makes 4 servings.

Source: Cooking for Healthy Living

Apple Cinnamon Pancakes

Ingredients

1-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
1 tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
3 eggs
2-1/2 cups milk
1/4 cup butter, melted
2 tbsp pure maple syrup or packed brown sugar
1-1/2 cups shredded apple (about 2 large)
2 tbsp butter for cooking (approx.)

Method

  1. In a large bowl, combine all-purpose and whole wheat flours, baking powder, cinnamon and salt.
  2. In separate bowl, whisk together eggs, milk, melted butter and maple syrup. Pour over dry ingredients and add apples. Stir gently just until combined (a few lumps should remain).
  3. In large nonstick skillet over medium heat, melt a thin layer of butter. Scoop about 1/3 cup batter per pancake into skillet. Cook for 2 minutes or until bubbles break in batter but do not fill in. Turn and cook for 1 to 2 minutes longer or until golden and puffed. Repeat with remaining butter and batter, adjusting heat as necessary to prevent burning.

Makes 6 servings.

Source: Manitoba Dairy Farmers

Hearty Pancakes with Blueberries, Grains and Seeds

Ingredients

75 grams teff grain, grind into flour in a spice mill
1 cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups buttermilk
3 tablespoons canola oil
1 cup cooked millet
3 tablespoons chia seeds
6 oz blueberries tossed with 1/2 tsp all-purpose flour
butter, maple syrup and additional blueberries to serve

Method

  1. Sift together the teff flour, wheat flour, baking powder, baking soda, salt and sugar (if using sugar).
  2. In a medium bowl, beat together the eggs, buttermilk, oil, and vanilla. Quickly whisk in the flour mixture and fold in the chia seeds and millet.
  3. Heat a large skillet or griddle over medium-high heat and brush with butter or oil. Drop the pancake batter by the scant 1/4 cup onto the hot pan or griddle. Place 7 or 8 blueberries on each pancake, gently pushing them down into the batter. Cook until bubbles break through and turn the pancakes. Cook for about 1 minute on the other side, until lightly browned. Remove to a rack. Serve with maple syrup, butter and additional blueberries.

Makes 14 to 15 pancakes

Source: The New York Times