Best Scramble Combo EVER

I love going out for breakfast. It's my favourite meal to eat out and Derek & I often go on the weekend to our favourite greasy spoon spot. I especially love going when we're on vacation in the US because I love biscuits, shredded hashbrowns and fried apples.

When we were in Las Vegas we only got up in time for breakfast twice! Let's just say we vacationed like rock stars and stayed up to the wee hours of the morning almost every single night. The first morning we had breakie was the day that we took a roadtrip to California. We stopped at a 50s-themed diner called Peggy Sue's Diner and had a traditional Southern breakfast. It was delish! 

We also got up early on our last day of vacation. We asked around about where a good place to eat was and were sent off to Hash House a Go Go in Harrahs.  If  you're planning a trip to Las Vegas and you're looking for a place that is rockin' awesome, Harrah's is it. We love to spend time at The Piano Bar, the Carnival (an outdoor bar) and Toby Keith's Bar & Grill.   The Hash House is yet another reason to love it there!

The menu at the Hash House is outrageous and the portions are HUGE. I ordered a scramble combination of eggs, sundried tomatoes, fresh basil and goat cheese. It was soooooo gooooooodddddd!!!! I knew it was something I was definitely going to have to re-create when I got home. What I didn't expect was that my scramble was going to be amazing! I'm pretty confident in saying that mine is the absolute best and I promise that it's going to leave you weak in the knees.

Tomato Basil Scramble with Goat Cheese
Serves 1

2 eggs
1/4 c almond milk
4 sundried tomatoes, sliced
2 large basil leaves, thinly sliced
2 - 3 tbsp creamy goat cheese
pinch salt & pepper

In a small bowl, whisk together the eggs and almond milk. Add the tomatoes and basil.

Heat a small non-stick frying pan over medium heat. Add your egg mixture and cook until scrambled. Once the egg mixture is cooked, fold in your goat cheese. Add salt & pepper to your preference.

Serve immediately.

The Cast

I served mine with some homemade shredded hashbrowns.

{DROOL}

{EAT}

{SWOON}

What's your favourite scramble combo?
Do you have a place you love to visit when you're on vacation?

Happy Thursday!!!

Andrea

"Empty the Fridge" Veggie Frittata

Happy Thursday! I've had this recipe up my sleeve since last week's WIAW. I started to put my post together, but then I got sidetracked getting ready for my weekend away and it just never came together!

Before we went away I made a fantastic frittata, so that I could clean up all the veggies that were in my fridge. I just can't stand the thoughts of all my veggies going bad while I'm away. I was inspired by Leanne's recent post for her Everything Awesome Frittata and I basically stuck to her directions, but modified the ingredients to suit what was lurking around in my crisper.

"Empty the Fridge" Veggie Frittata
Serves 4

This is an amazingly delicious and light dinner! You can modify it to include any veggies you want to use up and for all the meat eaters out there, you could easily add in some diced ham or chicken. I had the recipe analyzed and I was so happy to see that it only had 193 calories per serving! Now that's my kinda dinner!

6 eggs
1/2 c unsweetened almond milk (or milk of your choice)
1/2 c diced sweet onion
1 lg portobello cap, diced
2 tbsp black olives, pitted and diced
1/4 c shredded zucchini
1/4 c. shredded feta cheese
3 dashes Frank's Red Hot (we put that sh*t on everything! --- hehe sorry I just couldn't help myself ;-)
minced fresh herbs - I used basil and rosemary
sea salt & pepper to taste

Grease an oven safe skillet and heat to medium heat on the stovetop.

While warming the skillet, break your eggs into a large mixing bowl. Add the almond milk and whisk until well mixed.

Add in all the other ingredients and stir to combine.

I've gotta warn you that this really is "XTRA HOT!"

Pour the egg mixture into your prepared and warmed skillet. Cook for 7 - 8 minutes.

While cooking on the stovetop, turn your oven to Broil.

Once 7 - 8 minutes has passed, place the frittata under the broiler for 5 - 6 minutes. Make sure you keep an eye on it because you want the top to be golden brown.

Remove from the oven and let sit for 5 minutes.

Slice and serve.

So tasty! This is a perfect dinner for a summer evening. It would be great paired with a lettuce salad or some fresh local fruit.

I only like to eat my eggs when they're scrambled. What's your favourite way to eat eggs?
How do you clean out the fridge before going away on vacation?
Have a great night!!

Andrea

Mini Greek Egg White Souffles

Oh happy day!! The sun is shining, the temperature is rising and the sound of our neighbours lawn mower is music to my ears. This is just what I needed to pull myself up out of my funk and get my booty in gear!

This morning I was up bright and early to go to a new spin class at the gym. On my way home, I decided that  I'd take the dogs for a walk in this gorgeous sunshine before I went inside to start tackling my very long list of To-Dos.

By the time I finally came in the house I was torn between checking out all my fave blogs or getting something to munch on. My bloggie buds won out and I took a quick buzz around the Net to see what everyone was up to. I'm so glad I did, because I saw a recent post from Cait at beyond bananas that totally inspired my lunch! This recipe is easy, based on one serving for one lone gal at home and is delicious!! It also helped me get rid of some leftover ingredients lurking around in my fridge from my orzo spinach greek salad last weekend.

Mini Greek Egg White Souffles

Makes 4 mini souffles (perfect for one hungry gal)

Recipe adapted from Cait's Egg White Souffle Dinner Cakes

These little beauts are so delicious. Cait put some spices into hers and I completely forgot. They still tasted amazing! You have to be careful when removing them from the pan because they can easily be squished down. They are light and fresh and would be a perfect addition to a Mother's Day Brunch!

1 tsp extra virgin olive oil

3 egg whites

1 c baby spinach, chopped

3 tbsp onion, chopped

3 tbsp tomato, diced

2 tbsp black olives, chopped

1 1/2 tbsp feta

Note: The original recipe called for a dash of garlic powder, pepper and chili powder. I forgot and mine still tasted great, but you could add any spices that you like!

Preheat oven to 350. Grease 4 muffin cups in a tin muffin pan. Make sure you grease your cups well because these will stick.

Preheat the olive oil in a small frying pan over medium heat. Add your spinach and cook until the spinach has wilted (approximatley 1 - 2 minutes).

Add the tomato, onion and black olives to the skillet and cook an additional 4 - 5 minutes ~ until the onion is softened. Remove from heat.



Place your egg whites into a medium sized mixing bowl. Beat on medium speed for 4 - 5 minutes until the they are white and fluffy and are able to form stiff peaks.

In the beginning....

The final result. 

Fold in the veggie mixture and feta cheese.

Scoop the egg mixture into the prepared muffin pan. Makes 4 large muffin cups or you could make 6 smaller ones, if you prefer.

Bake for 14 - 15 minutes. They are done when the tops are golden brown.

Don't they look lovely (minus the old pan I was using)??

 I found that the best way to remove the souffles from the pan was to run a knife around the edges and then use a fork to GENTLY remove them. They squish very easily so be careful!!

Yet another healthy meal that is quick, easy and delish!! I was nervous about just using egg whites, but you can hardly even tell. These were amazing and I loved every single bite! I had some salsa on the side, but they are really good on their own. I didn't use much salsa at all.

I think I've procrastinated enough, so I better be off! My workout is done, the dogs are exercised and my belly is satisfied. Time to go be productive!

Have a wonderful weekend. Soak in some of the sunshiney rays while you can!

How do you tackle a great big to do list?

What ingredients do you like to add to your souffles?

Andrea

Breakfast Tostadas

Yum! Who doesn't love breakfast for dinner once in a while?! We don't eat a ton of eggs anymore. I just can't bring myself to eat them after I've read so much about hormones and antibiotics and the treatment of the chickens. So, I either wait until we can get some from my father-in-law who buys them from a local farm or I pay $5.00 per dozen for hormone free, antibiotic free, grain fed, free-range chicken eggs <whew, that's a mouthful>! The problem is that when I pay so much for the eggs, I save them until I'm having a head over heels, gonna cry if I don't get them, craving.

The "craving" has been stalking me since I made veggie tostadas the other night. I even had a dream that I was making a bazillion variations of the wonderful tostada including a breakfast one smothered in eggs, veggies and cheese --- is that weird? That must have been after I had some rice krispie squares before bed; I have the craziest dreams if I eat sugar late at night :-)

So, today I broke down and decided to use some of my precious eggs to make breakfast tostadas for dinner. This is another quick and easy meal that you can whip up in just a few minutes. Thursday is TV night for me, so I actually stick to my plan of making a quick and easy meal so I can have myself plopped on the couch by 8 p.m.

Breakfast Tostadas
Makes 2 tostadas
These are easy and delicious and I love that they are appropriate for anytime of day! 

1 tbsp olive oil
2 eggs
2 tbsp unsweetened almond milk (or any milk would do)
pinch salt & pepper
1 c chopped veggies (I used onion, pepper, spinach and mushroom)
2 tbsp salsa, optional
1/4 c shredded cheese
2 corn tortillas

Preheat oven to 350.

Heat oil in a large skillet over medium heat.  Add veggies and cook for 5 - 6 minutes until they are soft. Drain off any excess liquid that might have come from the veggies.

In a small mixing bowl, combine the eggs, milk, salt & pepper. Whisk the mixture until the eggs are well scrambled. I DO NOT like egg whites, so I mix mine really well :-)

Add the egg mixture to the skillet and cook with the veggies. Make sure you stir often.

While the egg mixture is cooking,  place your corn tortillas in the oven on the middle rack. Leave them for only a few minutes. You want them to be crispy and starting to  brown.

Remove the tortillas from the oven and start to prepare your tostadas. First put your egg mixture onto the tostada, followed by the salsa and the cheese.

Return the tostadas to the oven and bake until the cheese is all melty and delicious.

Remove the tostadas from the oven, serve and enjoy.

These would go really well with sweet potato homefries!

I hope you have a lovely evening and are able to get out to enjoy some of this amazing Spring weather. Check out the first of our Spring flowers. They smell DIVINE.  Sadly all of the flowers in my backyard aren't doing so well. I think they've all been "watered" by Hank :-) Oh well, he's so darn cute, what can I do?!

Do you have a favourite breakfast meal that you love having for dinner?

Andrea