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Fast & Easy Dinner: Spinach, Olive, and Feta Omelet

partysugar — Thu, 22 Oct 2009 12:50:25 -0700

Do you live alone? Are you a vegetarian? If you answered yes to both of those questions, I suggest you consider this omelet for dinner tonight. It's a perfectly healthy and delicious meal for one.

In this recipe, the filling is a mixture of garlic, tomatoes, spinach, and black olives, but an omelet can be made with just about any vegetable, herb, or cheese, so use the technique and get creative with the ingredients. To look at the simple and straight-forward method, read more.

Spinach, Olive, and Feta Omelet
From The Nest

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1/2 clove garlic, minced
4 cherry tomatoes, halved
4 ounces (1 cup) baby spinach
4 to 6 pitted black olives, sliced
3 eggs
1 sprig rosemary, chopped
1/4 cup half-and-half
1/2 pinch salt
1/4 teaspoon black pepper
1/4 cup feta cheese, crumbled

Directions

Place a nonstick sauté pan over medium-high heat. Add the olive oil and butter. When the butter is melted, add the garlic and halved tomatoes. Cook for 1 to 2 minutes.
Add the baby spinach and olives and cook for 1 to 2 minutes more, or until all of the spinach is wilted, then reduce the heat to medium.
Beat the eggs, rosemary, half-and-half, salt and pepper and pour into the pan. Stir constantly so that the eggs do not brown. When the center is just a little soft, crumble the feta cheese all around the omelet. Fold onto the plate and serve.

Serves 1.

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10 Deviled Egg Recipes For World Egg Day

YumSugar — Fri, 09 Oct 2009 06:50:16 -0700

Today is World Egg Day, and I'll be celebrating by eating eggs - one of my favorite foods ever - all day long. As I mentioned before, there are countless ways to eat them, but tonight I want to serve eggs as an appetizer in one of my beloved dishes: deviled eggs. The basic recipe is incredibly simple, yet there are so many ways to display a sophisticated take on them. Are you ready to see how? Then let's get cracking!

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Let's Dish: What's Your Favorite Way to Enjoy Eggs?

YumSugar — Fri, 09 Oct 2009 04:00:09 -0700

Happy Friday, and happy World Egg Day! This special occasion only comes around once a year, so I wanted to take the time to relish eggs and their multifaceted splendor. The incredible edible can be shirred, coddled, emulsified, or poached; used raw or cooked all the way through; eaten for breakfast or dinner; and presented in a salty or sweet manner.

From dessert soufflés to savory Scotch eggs, I've yet to meet an egg dish I don't like. But if I had to pick a favorite egg specialty, I think it would have to be smoked salmon eggs benedict, which comes with both poached eggs as well as a luscious, egg-laden hollandaise sauce, so I get a double dose of my favorite ingredient. What's your preferred egg dish?

Source: Flickr User shirley77

Do You Eat Hard Boiled Eggs?

partysugar — Thu, 08 Oct 2009 06:50:52 -0700

On average, I eat about three hard boiled eggs per week. They're easy to transport and make a great snack or quick breakfast. I also enjoy throwing them into salads or sandwiches. Whenever my eggs are about to go bad, I simply boil them and that way, I know they won't go to waste. How about you?

Source: Flickr User quinn.anya

What Do You Eat More Often: Whole Eggs or Egg Whites?

FitSugar — Wed, 30 Sep 2009 03:47:28 -0700

The good old egg is an excellent source of protein. I always order scrambled eggs or an omelet when I go out to brunch, but I know many women who ditch the yolks and only order egg whites.

Although most of the calories, fat, and cholesterol come from the yolk, it's also very nutritious, containing protein, calcium, vitamin D, and folate. So I'm wondering . . .

Yummy Links: From German Beer to Pabst Blue Ribbon

partysugar — Fri, 18 Sep 2009 06:50:51 -0700

What you should know about German beer. - Chow
On Chez Pim's cookbook: What really is a foodie? - Eat Me Daily
Meet the revuelto, Spain's answer to scrambled eggs, but with more veggies and less eggs.- The Atlantic
The movie Julie & Julia doesn't translate well with the French.- The New York Times
There's nothing more simply delicious than spaghetti alla carbonara. - Serious Eats
Soul Food Farm recently experienced a crippling fire. Here's how you can help. - Eater SF
Reusable produce bags get rid of the need for plastic. - The Epi-Log
More and more hipsters are drinking PBR. - Grub Street

Source: Flickr User soylentgreen23

Fast & Easy Dinner: Poached Eggs With Baked Feta

partysugar — Thu, 20 Aug 2009 07:50:26 -0700

As a little girl, I used to love it when my mom declared that we were having "breakfast for dinner." This meal usually involved pancakes, bacon, and scrambled eggs. Nowadays when I enjoy breakfast for dinner, the menu is a little more sophisticated and always includes poached eggs. The next time I am craving eggs for dinner, I'll be making this vegetarian recipe. With its slab of broiled feta cheese and dusting of spicy ancho chili powder, it's a masterpiece of simple, elegant cooking. Briny olives, crispy focaccia, and fresh sage finish off the dish while providing a Mediterranean feel to the meal. To serve with a glass of chilled fruity Rosé, get the recipe and read more.

Poached Eggs With Baked Feta
From Food & Wine

Ingredients

Six 3-inch squares of rosemary focaccia, halved horizontally
2 tablespoons extra-virgin olive oil, plus more for brushing
10 ounces feta cheese, cut into 6 slabs
Aleppo pepper or ancho chile powder, for sprinkling
6 large eggs
Salt
18 pitted kalamata olives
1 tablespoon chopped sage

Directions

Preheat the broiler and position a rack 6 inches from the heat. Bring a large deep skillet of water to a simmer. Brush the focaccia with olive oil and broil until lightly toasted.
Put a slab of feta into each of 6 individual gratin dishes. Drizzle each slab with 1 teaspoon of the oil. Sprinkle lightly with Aleppo pepper and broil for 2 to 3 minutes, until lightly browned and sizzling.
Meanwhile, crack the eggs one at a time into a small bowl, then slide them into the simmering water. Poach until the whites are set but the yolks are still runny, about 4 minutes.
Using a slotted spoon, transfer the eggs to the gratin dishes and season with salt. Sprinkle with Aleppo pepper, the olives and sage. Serve with the focaccia.

Serves 6.

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How Do You Like Your Fried Eggs?

YumSugar — Mon, 20 Jul 2009 09:00:35 -0700

Quiz: All About Eggs

FitSugar — Wed, 15 Jul 2009 04:30:36 -0700

Some mornings, I am all about eggs, and wake up craving them for breakfast. I'm egg-cited for you all to take this quiz to see if you know the nutritional facts about eggs!

Take the quiz

Jacques Pepin on the Perfect Boiled Egg

YumSugar — Thu, 25 Jun 2009 15:00:34 -0700

One of my favorite seminars at this year's Classic was a cooking demo performed by French luminary Jacques Pépin along with his daughter, Claudine. On this sunny Saturday in Aspen, you'd never have guessed that Jacques, who's cooked for Charles de Gaulle and with Julia Child, turns 74 this year: the ebullient chef and his witty daughter exchanged lots of lively banter, and managed to make a whopping six tomato dishes in 45 minutes!

Although I can't wait to make the pair's appetizing tomato dishes, the most useful facts were his tips on boiling eggs, which they used in a harlequin tomato salad. "Just cooking an egg white is like a big deal for me," Jacques said. To see how the world's most blissful boiled egg is made, read on