Make This at Your Next Brunch: Low-Carb Pancake Roll-Ups

June 18, 2017

I got a new kitchen tool – a masher – and this is the healthy, delicious recipe where I used it for the very first time!

Low-Carb Pancake Roll-ups are perfect for brunch. They’re great for other meals, too, and particularly versatile, because they’re a finger food, and everyone loves finger food. And what makes them low-carb? I’m glad you asked.  Read the rest of this entry »

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Eggs Poached in Vegetables

May 5, 2017

Here’s a delicious meal idea for breakfast… or lunch… or brunch… or dinner… or for whenever you’re hungry! And it’s incredibly healthy, because you’re using vegetables to cook eggs!

Just looking at that picture makes me hungry for this dish! You may recall I Read the rest of this entry »


Avocado Eggs Have Gone Viral… But Learn From My Mistakes Before You Make Them!

March 21, 2017

I saw an article about a recipe that looked so good that I had to made it the very next day. Avocado eggs! And apparently I’m not the only fan. The instructional video in the article has been seen over 18 million times since it was posted last week… so avocado eggs have gone viral!

The recipe is charmingly easy: Read the rest of this entry »


Spinach and Egg Brunch Casserole

October 12, 2015

I had family in town over the weekend, so we had a brunch gathering at my place, and I made the entree: a delicious Spinach and Egg Brunch Casserole. I love egg casseroles, but they can be loaded with cheese and bread. This recipe has less of that stuff, and a whole lot of something that I’ve never had in an egg casserole before: cottage cheese. YES, YOU READ THAT RIGHT!

But I’m jumping ahead of myself. Let’s start at the beginning. Read the rest of this entry »


I Love the Omelet House in Las Vegas!

March 7, 2014
Plus, exciting news at the end of this post!

Despite the great food at the Bellagio and Wynn that I blogged about yesterday, my favorite meal during my Las Vegas trip was at a diner a couple miles from the Strip. We wanted a quick meal before the drive back to LA, and this place showed up as a nearby option. We didn’t know a lick about it before pulling up, and it was a fantastic surprise.

It’s called the Omelet House, and there’s not much to look at on the outside:

omelet-house-las-vegas-exterior
Inside, though, was a whole different story. It was full of Read the rest of this entry »


Breakfast Fail

July 25, 2012

I tried something new as part of my breakfast today, and it was disgusting. This may look like oatmeal, but it’s not just oatmeal:

Read the rest of this entry »


Easy Breakfast (with Shoots!)

January 30, 2012

Remember the popcorn shoots I brought home from the store the other day? I used ’em this weekend (well, some of them – I have some left) in an easy-peasy breakfast recipe, and they were delicious.

I picked the popcorn shoots up at Whole Foods, and was intrigued simply because I had never heard of them before.

They’re quite delicate and light, almost translucent, and a pretty yellow-green color.

For some reason, I thought I should weave them together like a laurel wreath and wear them on my head, like Julius Caesar, but I didn’t.

Maybe next time.

A did a little digging, and learned that popcorn shoots are indeed baby corn plants, grown from popcorn kernels. They’re so pale in color because they’re grown in greenhouses with black-out windows, so they don’t have any access to light. The lack of light prevents photosynthesis, which keeps them yellow. It also keeps them sweet, and boy, are they sweet! I tried a few straight from the container after I cracked it open, and they’re sweet, with a tart aftertaste. I’ve never tasted anything like it!

Popcorn shoots, nutritionally speaking, are high in vitamins A, B, C, and E and like most sprouts, have more protein than fully grown plants.

Now, the recipe!

I totally “borrowed” this idea from a web video my brother-in-law Justin sent me, where actress Judy Greer learns two simple breakfast ideas from a chef. Watch the video here. And, on a side note, I’m writing this post after coming home from seeing The Descendants, a movie that I liked – and Judy Greer was one of my reasons why. She’s fantastic!

Anyway – I may have borrowed the idea, but I altered it and made it my own, as I tend to do. It’s a quick breakfast burrito. I started by spritzing a skillet with cooking spray, and cooking 1/2 cup each of onion and red bell pepper over medium heat.

I should apologize now – my stove is in a dark corner of my house, so some of these photos aren’t very good.

After the veggies got soft (it only took a few minutes), I added three egg whites and let them cook.

I tried not to stir them too much, so it’d end up being more omelet-like than scrambled-eggs-like. When the eggs were about halfway done (which took 2 minutes, tops), I added a tortilla, right on top (this tip came straight from the web video, and I love it!).

You don’t need to cook the tortilla, you just want to warm it through, so it becomes soft and pliable. This will help keep your burrito together, and keep the temperature of the end result more consistent, so you’re not biting into warm eggs and a cold tortilla straight out of the fridge.

After a minute or so more, You can invert the tortilla and the eggs onto a plate. Hopefully, if the eggs are indeed more omelet-like, and the pan was well oiled and non-stick, they’ll all come out in one piece. It didn’t work out so perfectly for me, but it was no big deal.

I added a couple spoonfuls of salsa down the middle…

…and then I went outside, where they’re much better light, before adding a handful of the popcorn shoots:

Now that’s a food photo!

And that’s it! Voila! It’s done! All that’s left to do is roll it up and take a bite.

I took one bite, and about half of the contents exploded out the other end. I hate when that happens, but what are you gonna do?

It was a tasty breakfast – and with carbs, protein, and veggies, it’s pretty balanced, too. The popcorn shoots were crisp and crunchy and added freshness to the burrito. I had an apple, a ton of blueberries, and a handful of broccoli florets (although I didn’t eat those things together!) to round out my meal. This breakfast burrito idea is a good one, because it’s so flexible. Don’t have popcorn greens in your area? Use arugula (like they do in the video), or any other type of lettuce. Leave out the onion and pepper if you want, or replace them with mushrooms or zucchini. Throw in some black beans instead, or in addition to, the salsa. You can do whatever you want!

Keep it up, David!