Asian Scrambled Eggs

This is my all-time favorite egg recipe for breakfast! This recipe is for one serving only.

1 clove garlic, chopped
1-1/2 tsp fresh ginger, chopped
1 tsp peanut oil (*See Note below)
1/2 cup mushrooms, chopped
5 snow peas, quartered
1/4 red bell pepper, chopped
3 medium scallions (green onions), chopped
1-1/2 tsp soy sauce
2 eggs

In a skillet or wok on medium-high heat, brown garlic and ginger in half of the oil. After a couple of minutes, add mushrooms, snow peas and pepper. Stir-fry until mushrooms start to brown and lose most of their moisture. Add chopped scallions. Stir-fry for another couple of minutes while drizzling half off the soy sauce over the mixture; remove vegetables from skillet. Add remaining oil, then eggs. When eggs start to bubble around the edges, stir them with a spatula until scrambled. Just before eggs are completely cooked, add vegetables and mix thoroughly. Serve warm, with remaining soy sauce drizzled over top after cooking.

**Note: Peanut oil is not cheap. HOWEVER, if I see it on a good sale or get a free grocery card or something, I will sometimes splurge and buy a small jar of it. I don't use it often, but there are a few recipes where the flavor of it really makes a huge difference. This is one of those recipes. If I don't have peanut oil, I do just use whatever other oil I have on hand and it works just fine. 

Crustless Spinach Quiche

1 10oz. package chopped frozen spinach
1 bunch green onions, chopped (or use one regular yellow onion)
4 eggs
1 16oz. container cottage cheese
2 cups grated cheddar cheese
1/4 cup crouton crumbs, or regular bread crumbs

Cook spinach according to package directions and squeeze to remove liquid. I like to use cheesecloth to do this to make sure it’s well-drained. Combine with other ingredients, reserving the crumbs for the top. Pour into a 10-inch pie plate. Bake, uncovered, 1 hour at 325*F, adding the crumbs the last 15 minutes.

This dish can actually be made ahead of time and frozen before you place it in the oven. Just take it out in time to thaw and continue with the recipe as usual!

Serve with:
Fresh bread or buns
Raw veggie platter or tossed salad
Fresh fruit or juice

Amandine Quiche

The first time I made this, my whole family said it was the best quiche they’d ever tasted. Which is saying a lot. Because we all love quiche! Quiches are very versatile. For this recipe, feel free to substitute the zucchini and spinach with 3 cups of broccoli instead. Or experiment with other veggie combinations. You can also experiment with the spices. Nutmeg is a common quiche spice (you only need about 1/4 tsp for one quiche), or you could use cumin and marjoram. You can also leave out the chicken or the almonds, or substitute with ham instead. Be brave! As long as you cook it long enough, it’s really tough to ruin a quiche. 

1 recipe Push-In Pie Crust.
1 cup shredded zucchini (Whenever I have access to an abundance of zucchini, I shred it all and freeze it in one cup portions in ziplock bags.)
2 cups chopped fresh spinach, or one 10oz. package frozen spinach, thawed and well drained
2 Tbsp chopped green onion or onion
1 cup cooked diced chicken
2 cups grated cheese (mozza, cheddar, or Swiss all work, though Swiss is rather expensive)
1/4 cup sliced almonds (You can use walnuts, or you could leave the nuts out altogether)
4 eggs, slightly beaten
1-1/2 cups milk
3 Tbsp Parmesan cheese
1 tsp curry powder
1 tsp basil
1/2 tsp salt
paprika
parsley

Prepare pie crust. Place zucchini, spinach, onion, chicken, cheese, and almonds in pie crust, in the order listed. Blend eggs, milk, Parmesan, curry powder, basil and salt together, and pour over vegetable/chicken layers. Garnish with paprika and parsley. Bake at 375*F for 30-40 minutes or until knife inserted in the center comes out clean. Allow to stand for 10 minutes before serving.

Serve with: Tossed Salad, Russian Dressing, Fresh Fruit or juice