|So today is yet another crazy one for me. I've worked out, now I've gotta pack and get some groceries for the boys while I'm gone along with the usual events of the day. Since the illustrator is still under a crazy deadline, I just need to make sure food is simple for the boys while I'm gone. My brain is on overdrive right now since I'm so excited to not only attend BlogHer Food, but to be speaking! This weekend is going to be so much fun. I won't have a camera with me since I need to be focused and well, I don't have a point and shoot. I DO NOT carry around my beast of a camera. It's too much. Besides, I think it's distracting. So, this weekend will be all about just socializing, learning and eating!
Speaking of eating...I'm pretty sure you all know how much I love eggs by now! Here's a really easy dinner I put together for us the other night featuring my favorite Eggland's Best.
I have to admit, I love meals like this. I can easily make two of the same thing with variations...
The boys had ham, rosemary roasted potatoes and mozzarella cheese...
and theirs' was the skillet version (see below)...
Mine was sauteed zucchini, peppers, onions, rosemary roasted potatoes and Daiya
baked in a pan (see below)...
Both turned out exactly the same, so this is a choose your method and ingredient kind of meal. The skillet version bakes for less time, but you have to watch it closer in the beginning. I don't normally do cheese substitutes, but I had some Daiya
in the freezer and well, it definitely added a creaminess to the finished product that I liked.
I LOVE the crispy bottom and edges. The texture of the eggs is creamy yet firm and the topping options are really endless so the flavor is however you want it. This would be a perfect brunch, breakfast or summer dinner with the amazing produce that's about to come into season (or leftover veggies/meats which is what I did).
The baked eggs slice extremely easily too, so it's easy to serve. The leftovers heat up really well. This made for a quick lunch for me yesterday!
(Makes enough for 4 main dishes - also, you can easily half or quarter the recipe)
4 eggs (I used Eggland's Best)
4 egg whites (I used Eggland's Best) (use these yolks for making custard!)
1/4 cup water or dairy free milk
1/4 tsp salt
Filling (optional or mix and match)
daiya (or cheese)
cooked potatoes (mine were oven roasted rosemary)
Preheat the oven to 350 degrees
Whisk the eggs, whites, water, salt and pepper together until well combined.
Pour into an 8x8 pan sprayed with olive oil sprinkle filling options and bake for 30 minutes. Then add the Daiya and bake for 15 to 20 minutes until eggs are set and slightly browned on top.
Spray an oven safe skillet with olive oil. Heat pan on medium high. Pour the egg mixture in, add the filling options and cover with cheese option. Cook the eggs until slightly browned on the bottom and then place the skillet in the oven. Bake for 20 to 30 minutes or until eggs are set and slightly browned on top.
Don't forget to enter the Eggland's Best Give Away!
Have you ever been to or wanted to attend a blogging conference? If so, which one and did you like it? I'm still up in the air on what to wear, so I have a feeling I will be over packing.
Labels: breakfast, gluten free, main course, side dishes, vegetables