Great for a quick high protein breakfast!
6 large eggs
3 tablespoons milk
Salt and pepper, to taste
⅓ cup grated cheddar or parmesan cheese, optional
1 1/4 c diced vegetables (try onions, peppers, mushrooms, zucchini, tomatoes or spinach)
1/4 c crumbled bacon or turkey sausage, optional
Preheat oven to 350 degrees.
Whisk together eggs, milk, salt, and pepper. Stir in veggies
Pour egg mixture into prepared pan, filling cups about ⅔ full.
Sprinkle cheese and meat evenly among the cups. Top with herbs. Bake for approximately 15 minutes, or until eggs set.
Allow to cool for a few minutes before removing. When completely cooled, muffins can be wrapped in plastic and frozen.
Good way to enjoy eggs for dinner!
salt & freshly ground black pepper, to taste
1 lb spaghetti
1⁄4 cup olive oil
1 onion, finely chopped
1⁄4 lb pancetta or bacon chopped, or try using smoked salmon instead! (optional)
1 teaspoon red pepper flakes
5 -6 garlic cloves chopped
1⁄2 cup dry white wine
3 large eggs
3/4 cup grated Parmesan
1 tablespoons chopped fresh parsley leaves
cook pasta; reserve 1/2 cup water and drain well.
In a small bowl, whisk together eggs and Parmesan; set aside.
Heat a large skillet over medium high heat. Add olive oil, onions and bacon and cook until brown and crispy, about 6-8 minutes; drain excess fat. Add crushed red pepper, garlic and wine; stir to loosen pan drippings.
Reduce heat to low.
Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
Serve immediately, garnished with parsley.