Mushroom Omelette with Sun-Dried Tomato Pesto

Whoa! That’s about all I can say when I ate this. Fresh mushrooms… Sun-dried tomato Pesto… Farm-Fresh Eggs… get in my mouth now! Seriously,this recipe made me fall back in love with eggs again. 

 

Mushroom Omelette with Sun-Dried Tomato Pesto

FOR THE PESTO:

4 Sun-dried tomatoes 

1/4 cup raw cashews

1 garlic clove

pinch of Itaian seasoning

Olive oil

Making the Pesto:

Add the tomatoes, cashews, garlic and seasoning to the food processor. Blend up all of the ingredients until it makes a smooth paste. Slowly add the olive oil until it reaches your desired  consistency.

FOR THE OMELETTE:

2 farm fresh eggs, beaten

4 white button or cremini mushrooms, sliced

sea salt

fresh cracked pepper

Making the omelette:

Saute the mushrooms in a tbsp of olive oil on medium- high in a pan. Add pepper and cook for 4 minutes until they brown. Add a pinch of sea salt and cook for another 2 minutes. Put in a bowl and set aside. 

Turn down the pan to low heat and beat your eggs.  Season eggs with salt and pepper. You can wipe out your pan or leave as is and put a tbsp of olive oil in the pan (i wiped mine out). When the pan is heated, pour the eggs and let them cook until the eggs set (usually 2-3 minutes). Do not mess with them too much or they’ll never flip cleanly. Flip the eggs and cook for about a minute on the other side.  Add the mushrooms and fold over eggs and plate it. Add the sun-dried pesto on top.  Andholymolywhatanamazingomelette!

 

OH I DON’T KNOW WHAT DAY IT IS! BUT I MADE PALEO PANCAKES!

Alright I’ve been slacking on the blogging front, but I swear I have been keeping calm and keeping it paleo! And I’ve been eating lots of the eggs… WAY TOO many to count! Actually, I’m starting to get sick of them really quickly. So, in my efforts to de-egg myself, I hopped on the good ‘ol web and started looking for breakfast foods… any breakfast that didn’t involve a scrambled, fried, or baked egg! AND All I saw was eggs, eggs, and MORE EGGS! Then I remembered pancakes…. I remember looking at paleo pancakes this week and thought I’d try my own version of them. And praise little Buddha, I did… annnnnnnd I loved ’em!

ABC Pancakes (Almond meal, Banana, Cinnamon)

Makes 6 small medium-ish pancakes or 2-3 large cakes

Ingredients:

2 medium bananas, mashed

2 eggs, beaten

1/4 tsp of cinnamon or pumpkin pie spice

1/2 cup almond meal

coconut oil

MAKING DA CAKES:

1. Mash the bananas really well. Make sure there are no lumps when making the batter.

2. Add two beaten eggs and the cinnamon to the mashed banana.

3. Add the almond meal and mix well. It should be the consistency of batter.

4. Heat a griddle on low heat and add 1 tsp of coconut oil to the pan. Pour the batter on the griddle. I like a thinner pancake, so I spread mine out a little bit on the griddle. Cook the first side for 5 minutes on low. Low heat is important and it allows the pancakes to come together. If you try to flip them too early, you’ll just end up with half moon pancakes from breaking them (trust me, I know from experience).  Flip the cakes and cook for 2 minutes on the other side.

Then BOOM! paleo pancakes. Sorry there’s only one, and nothing fancy is done… but I literally couldn’t pull them away from ma face…they were just too delicious! And they tasted like banana bread!

DAY 10: E’ERYTHANG BUT THE KITCHEN SINK FRITTATA

So I made another frittata, but I can’t help it! I am egg-crazy these days since I am able to get them straight from the farm! Looking through my fridge I had a package of broccoli slaw, ham, half of an onion… So I thought waste-not, want-not! And it turned out delicious. So delicious that this might be my new favorite frittata to make!

Ingredients:

1 bag organic broccoli slaw

3/4 cup of chopped ham

1/2 of white onion, small dice

5 eggs, beaten

1 tbsp olive oil

2 tsp Sea salt

2 tsp fresh cracked black pepper

MAKING DA FRITTATA:

Heat saucepan on medium high heat. Add olive oil, onions, broccoli slaw, and ham. Add 1tsp of salt and 1tsp of pepper to the broccoli mixture. Stir and cook until soften about 5-10 minutes. Grease a pie pan with olive oil and add the broccoli mixture to the pie pan. Flatten out the veggies in the pan for even cooking. Preheat the oven to 350 degrees. Beat 5 eggs and add the rest of the salt and pepper. Pour the eggs over the broccoli mixture. Bake the frittata for 30-35 minutes or until the eggs set in the pan.

Est Magnifique!

DAY 3: SPINACH, AND MUSHROOMS, AND EGGS! OH MY!

Being away from home for 12 hours sure can make you HUNNNNNGRY… So like a fat girl in a skinny body, I began raiding the fridge. Before the paleo challenge, all I had in my fridge was 5 different kinds of sour cream dips and half- eaten tubs of cream cheese icing from cupcakes I made on a WEEKLY basis( it’s shameful, I know)!  But, now I have tons of fresh organic fruits, vegetables, and all the fresh farm eggs a girl could ask for.

Soooo… hmm… in the fridge I haddddddddd organic cremini mushrooms, spinach, and eggs. Sounds like a frittata tonight!

Spinach Mushroom Frittata

Ingredients

1 tbsp of olive oil

10 cremini mushrooms

1/2 of a bag of fresh organic spinach, chopped

6 eggs

sea salt

fresh cracked black pepper

1. Slice the mushroom, thick or thin, doesn’t matta.

2. Put the olive oil in a pan and add the mushrooms. In the words of Julia Child, “don’t crowd the mushrooms”. Crowded mushrooms leads to rubber in yo mouth…. DON’T DO ITTTTTTT! Cook for 5 minutes or so until mushroom start to brown. Add pepper, do not add salt yet or the mushroom will leech water instead of brown.

3. Add the spinach to the mushroom mixture.

4. Saute the spinach with the mushroom mixture. Add more pepper and sea salt.

5. Beat eggs in a large bowl and add salt and pepper.

6. Pour the egg onto the spinach-mushroom concoction there. Do NOT move the eggs around in the pan. If you move the eggs, the frittata will not come out of the pan smoothly.

7. Meanwhile, heat oven to 350 degrees and put the pan in the oven.

8. Cook for about 10 minutes or until the top sets firmly. AND BOOOOM! breakfast frittata!