Egg and Veggie Quesadillas
Enjoy this with a side of fresh fruit.
Tag: eggs
Mushroom and Red Pepper Mozzarella Omelet
Author’s Note – To showcase these high-quality eggs, make the Mushroom and Red Pepper Mozzarella Omelet. It’s delicious, cheesy, fluffy, and buttery.
Veggie Scramble
Veggie Scramble
Servings: 1–2
Ingredients:
- 1 tablespoon Virgin Coconut Oil
- 2 tablespoons zucchini, finely chopped
- 1 tablespoon onion, minced
- 2 cherry tomatoes, quartered
- 1–2 eggs
- 1 tablespoon milk, cream, or plain almond milk
- Himalayan Salt
- black pepper
Directions:
In a small pan, melt the coconut oil. Add the zucchini and onions and sauté until tender.
Next, add the cherry tomatoes, stir, and sauté for 2 minutes.
While the vegetables are sautéing, beat the eggs with milk in a small bowl. Add salt and pepper, to taste.
Pour eggs into the pan and scramble lightly.
Making Homemade Mayonnaise
Author’s Note – Remember the last time you wanted to make a recipe that called for mayonnaise only to find out that you were out of it? Making your own mayonnaise is actually incredibly simple and easy.
Zucchini Frittata
Author’s Note – A frittata is an Italian omelet that is typically cooked in olive oil, but I have made some delicious frittatas using only Expeller-Pressed Coconut Oil (EPCO). You could use a combination of olive oil and EPCO if you wanted some olive oil flavor.
Garden Breakfast
Garden Breakfast
Ingredients:
- 1 tablespoon coconut oil
- 1 tablespoon butter
- sliced onions
- fresh jalapeno peppers
- 2 eggs
- 1/2 an egg shell of water
- 1/2 cup shredded cheese
Directions:
Heat coconut oil and butter in a frying pan and sauté desired amount of onions and peppers until onions are crispy. Add eggs and water. Sprinkle your choice of cheese on eggs and cover pan. Flip the eggs when almost cooked to your desired amount of doneness.
What an incredible breakfast! I have my own garden, and this is my breakfast almost every day in the summer.
Recipe submitted by BJ, Ashby, MN.
