• Sesame Chile Fried Egg Rice Bowls

    August 23, 2024 Author: Rachel
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    Adapted rom Caroline Chambers’ What to Cook When You Don’t Feel Like Cooking.

    Ingredients:

    • 1 c. sushi rice, rinsed
    • 1 1/2 c – 2 c. water (I like 2 c.)
    • Kosher salt
    • 2 big handfuls of spinach
    • 2 TBSP + 1 tsp. sesame oil
    • 1/2 – 1 jalapeno, thinly sliced
    • 2 tsp. sesame seeds
    • 4 eggs
    • 2 tsp. soy sauce

    Directions:

    1. Rice and Spinach: Combine rice, water, and a pinch of salt in a small pot and bring to a boil over high heat. Reduce heat to low, cover, and cook until the liquid is completely absorbed and the rice is tender, 12 – 15 minutes. Take the lid off, and add the spinach on top of the rice and drizzle with 1 tsp. sesame oil and a pinch of salt. Replace lid and steam until ready to eat.
    2. Eggs: Heat the remaining 2 TBSP sesame oil in a large nonstick skillet of medium-low heat. Make 4 egg-size circles in the oil using 1/2 tsp. sesame seeds and 4 slices (or more to taste) of jalapenos in each egg circle; then carefully and slowly crack the eggs directly over the tops of the sesame seeds and jalapeno circles. Seeds and jalapenos slide around a bit. Cover and cook for 2-3 minutes, then drizzle 1/2 tsp. soy sauce over each egg and cook (may replace cover, if desired) until the whites are cooked through but the yolks are still runny, about 1 minute.
    3. Assembly: Divide the rice into two bowls, top with spinach, top each with 2 fried eggs. Tip: cut up the eggs with a fork and knife to cut up the egg ad mix everything together.

    Sesame Chile Fried Egg Rice Bowls:

  • Mediterranean Frittata

    August 3, 2024 Author: Rachel
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    Recipe adapted from Nourish and Free.

    Ingredients:

    • 1 TBSP olive oil use oil from the jar of sun-dried tomatoes for extra flavor
    • 1/4 c. chopped red onion
    • 2 1/2 c. fresh baby spinach
    • 2 garlic cloves, minced
    • 8 large eggs
    • 1/4 c. cottage cheese
    • 1/2 c. crumbled feta cheese, divided
    • 1/4 c. julienned sun-dried tomatoes in oil
    • Kosher salt and black pepper, to taste
    • 2-3 TBSP chopped fresh parsley

    Directions:

    1. Preheat the oven to 350F.
    2. In a 10-inch cast-iron or other oven-safe skillet, warm oil over medium heat. Add the red onion and sauté for 2-3 minutes, until slightly softened. Stir in the baby spinach and garlic. Cook for 1-2 minutes more, until the garlic is fragrant and the spinach is wilted.
    3. While cooking the veggies, crack eggs into a large bowl and whisk well. Add the cottage cheese, half of the feta, the sun-dried tomatoes, 1/2 tsp. salt, and 1/4 tsp. black pepper. Whisk again to combine.
    4. Remove skillet from the heat and use a spatula to spread the mixture into an even layer across the bottom of the skillet.
    5. Pour the egg mixture evenly over the cooked spinach. Gently swirl the pan to distribute evenly.
    6. Place skillet in the oven and bake for 18-20 minutes, until the eggs are set and begin to very slightly pull away from the edges of the pan. The frittata may puff up in places; this is normal and will subside as it cools.
    7. After removing the frittata from the oven sprinkle with additional feta, if desired, and garnish with parsley and extra black pepper as desired. Slice into pieces, serve, and enjoy!

    Mediterranean Frittata:

  • Tortilla Egg Bake

    May 4, 2024 Author: Rachel
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    Adapted from Food Dolls.

    Ingredients:

    • Cooking spray or a little oil for greasing the baking dish
    • 1 tortilla 8-10 inches in diameter
    • 3 large eggs
    • 1/3 c. cottage cheese
    • 1/2 tsp. dried dill
    • Salt, to taste
    • Black pepper, to taste
    • 1/4 c. chopped shallots
    • 2 c. fresh spinach
    • 1/4 c. crumbled feta cheese
    • 1/4 c. mozzarella cheese

    Directions:

    1. Preheat the oven to 350 F.
    2. Take a round baking dish or a pie dish that’s approximately the same size as the tortilla. Grease the bottom and sides of the dish lightly with cooking spray.
    3. Place the tortilla at the bottom of the baking dish to create the crust.
    4. In a mixing bowl, whisk together the eggs, cottage cheese, and dill until well combined. Season the mixture with a pinch of salt and pepper to taste.
    5. Pour the egg and cottage cheese mixture over the tortilla in the baking dish, ensuring it spreads evenly.
    6. Sauté the shallots and spinach in a skillet until the spinach wilts; then add the shallots and spinach to the egg mixture.
    7. Finally, sprinkle the feta and mozzarella over the top of the toppings.
    8. Place the baking dish in the preheated oven, and bake for 20-25 minutes or until the eggs are set and the top is golden brown.
    9. Once done, remove the tortilla egg bake from the oven, and let it cool for a few minutes before slicing it into wedges or squares.

    Tortilla Egg Bake: