Posted by Carole Anne on October 25, 2009
My favorite dish is omelette, with cooked asparagus in the center and shredded cheese (we use light cheese such as skim mozzarello, provolone, asiago) as it not only looks deliscious when served, but the taste is unbelievably good; plus, we have proteins, veggies, and herbs. This tasty dish may be served with a whole wheat, healthy toast.
INGREDIENTS:
4 eggs room temperature
1/4 tsp sea salt
pinch of freshly ground pepper
1 tbsp minced chives, parsley (preferrably fresh)
1/2 tsp fresh tarragon
2 tsp butter
NOW FOLLOW ME:
Using your whisk brush, whisk together eggs, sea salt, pepper and 1 tbsp until mixed well. Then stir in parsley, chives and tarragon.
Using a non-stick skillet, melt half the butter over medium heat, so it is spread evenly in the pan.
Pour in 1/2 of omelette mixture, allowing the egg mixture to cook until the bottom is slightly golden; then add the asparagus filler and grated cheese mixture on top of asparagus. Fold omelette in half and place mixture on plate. Repeat procedure for second omelette.
Voila! Oh, my tastebuds are telling me it is time to make an omelette!
Healthy Living receipe makes two omelettes, loaded with healthy herbs, eggs for protein and cheese for more protein. Asparagus provides the vegetable portion. Fast and easy, can be made for any meal.
Serve with healthy grained brown toast.
Posted by Carole-Anne on May 30, 2008
Healthy Recipes suggests you make this recipe with or without the all vegetable shortening deep dish pie shell. Either way it will be as tasty as ever.
INGREDIENTS:
1 deep dish pie shell made with all-vegetable shortening 1 tbsp butter8 oz. freshly sliced white mushrooms
3 cups baby spinach washed and drained and patted dry
4 Hi-Liner salmon fillets thawed and cubed
1 tbsp dill freshly cut into small pieces
1 carton Egg Creations Original well shaken
1 tsp finely grated lemon rind
1 cup 1% evaporated milk
1/2 tsp sea salt and freshly ground pepper
NOW FOLLOW ME:
Remove empty shells from oven after cooking 10 minutes.
In an oiled skillet, melt butter over medium heat; cook mushrooms for 5 minutes.
Add tossed and dried spinach that has wilted, into each pie form evenly.
Top with cubed salmon.
Whisk 3 eggs together with milk, lemon rind, sea salt and pepper.
Pour evenly into the pie shells.
Set on a foil-lined baking sheet. Bake for 45 minutes on low heat of 375 degrees or until just set in the centre. Watch carefully.
Cut pies into six pieces each.
Serve this healthy recipe to 8 people.
Posted by Carole-Anne on January 28, 2008
There are some recipes that we just have to put into the Healthy Recipes Collection. Welsh Rarebit is one of these.
I have yet to see a recipe for Welsh Rarebit, in a Recipe book, yet it is so tasty, that I feel we must offer it to you. It is nutritious, with whole grain bread, protein in the cheese (light), cayenne pepper and freshly ground pepper, and there is one egg in the recipe.
INGREDIENTS:
4 slices whole grain bread
1 tbsp butter
1/2 lb light Cheddar cheese, grated
1/2 tsp dry mustard
Pinch of cayenne pepper
Freshly ground black pepper
1/2 cup skim milk or 1% milk
1 egg well beaten.
Sliced tomatoes and very crispy bacon (optional)
FOLLOW ME:
Using a double boiler, melt 1 tbsp butter.
Add shredded light Cheddar cheese, dry mustard and pepper.
Stir in 1/2 cup milk; continue stirring until the cheese is well blended.
Stir constantly, and as the cheese melts, stir in 1/2 cup 1% milk.
Slowly add beaten egg, stirring briskly until it has blended into hot cheese sauce.
Place toast in toaster.
Pour cheese sauce on toast immediately; garnish with crispy bacon and tomato slices.
Healthy Recipe serves 4 people.
Posted by Carole-Anne on December 10, 2007
Did you know, that an omelette contains about everything you need regarding proteins, carbohydrates and vegetables? At Healthy Recipes, we think that this omelette is perfect to serve as a Brunch Item as well as breakfast.
I learned to make an excellent omelette from my son years ago. He makes the BEST!
INGREDIENTS:
1 small Roma tomato cubed into 1/2″ square cubes
2 tablespoons virgin olive oil
1 medium Spanish onion chopped into small pieces
1 tablespoon garlic minced finely
Sea Salt to taste
Freshly ground pepper to taste
2 cups spinach washed and rinsed well, with stems removed
1 tbsp black olives thinly sliced
6 large eggs with 2 tbsp water added and beaten well
1/2 cup Feta cheese crumbled (organic)
1 tbsp fresh dill (or one tsp dried)
NOW FOLLOW ME:
In a cast iron skillet or frying pan, saute the garlic, onion and add the salt and pepper. Cook until the onion is transparent.
Add the spinach leaves and olives; then pour the egg mixture over the entire frying pan of spinach leaves, adding the Feta cheese intermittently with the egg mixture and the dill.
The skillet should be at medium heat; cover and let cook for approximately 4 – 5 minutes. The omelette should rise nicely. Turn omelette over with a wide fry pan flipper and let cook for approximately 1 to 1 1/2 minutes. Cut the Incredible Mediterranean Omelette into quarters and serve.
Hint: To make the best omelette, it is best to use water to mix into the eggs and beat until fluffy.
Next Hint: Skillet must be medium high with olive oil in it before your pour the omelette in.
Next Hint: Be certain to cover the omelette the first 4 to 5 minutes while cooking.
Serve with fancy toast on a eye-pleasing silver platter.
If you are looking for something fancy, such as a sterling silver platter, just take a look at my other site which may be viewed at: http://www.sterlingsilverflatwareset.com .
Serves 4 to 6 people. Enjoy this scrumptious recipe!