salmon & avocado omelet

I’ve been majorly spoiled this summer.

In addition to my latest shipment of salmon from Copper River, the California Avocado Commission also sent me a case of avocados. Apparently they got the message that I was really into salmon and avocados as evidenced by Salmon Sandwich with Pesto Avocado Spread and Salmon Tartare. (I didn’t even realize that I was repeatedly posting recipes combining both salmon and avocados!)

So obviously you know what’s coming…

Salmon & Avocado Omelets!

It’d be silly to not combine 3 of my favorite foods in one – very healthy – breakfast, lunch or dinner!

I made an omelet, but you could also scramble them all together if you prefer.

The result is an incredibly filling meal, full of protein and good fats. Serve with toast and greens.

Nutrition Facts per serving: 387 calories, 30 grams of fat, 7 grams of carbohydrates, 3 grams of fiber, 22 grams of protein. 

Salmon & Avocado Omelet

by Emily Dingmann

Keywords: saute breakfast entree gluten-free high protein eggs salmon

 

Ingredients (2 servings)

  • 4 eggs at room temperature
  • salt & pepper
  • 1 Tbsp butter
  • 2 oz flaked, cooked salmon
  • 1/2 avocado, thinly sliced

Instructions

Crack eggs into a bowl, whisk and season with salt and pepper.

Heat a large non-stick pan over medium-high heat.

Add butter and when melted, swirl to coat the entire pan.

Add egg mixture to pan. Swirl pan and use spatula to loosen around the edges.

Sprinkle salmon and avocados on 1/2 of the omelet.

When almost completely set, fold over in half, tilting pan to help.

Let sit for another 30-60 seconds or so to cook through.

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breakfast from the freezer {from home, not the store!}

I mentioned a few weeks ago that I’ve been a little extreme with my breakfast planning.

For some reason, toast every morning no longer works and I’ve been preparing “more exciting” meals ahead of time.

Except I don’t want to be prepping breakfast and lunch every night for the next day.

I want my poached eggs and I want to eat them too!

Ok, poached eggs aren’t really a possibility but I’ve come up with a number of other breakfasts that can be made ahead of time and then frozen so that they can be enjoyed any morning! Breakfasts that come from the freezer, but not the store!

Here is a list of my favorite breakfast items that can be made, frozen and then saved for a later date!

Now I just need more glass tupperware…

Have any ideas to add to the list?

 

japanese breakfast fried rice

Remember how I used to obsess/panic over what I would pack for lunch?

Well, I’ve moved onto breakfast.

Last week I made a baked oatmeal and this japanese breakfast fried rice. For breakfasts. On work days.

What is wrong with me?! Why can’t I subsist on sprouted bread and peanut butter anymore?

So now, in addition to making and bringing lunches, my lunch bag is bursting at the seams with breakfast as well.

I absolutely loved this breakfast. It has lots of filling protein from eggs and edamame, whole grains and even vegetables which I love to fit into breakfasts as often as possible.

If your breakfast has to have a sweet component, try some fruit on the side!

Nutrition per serving: 293 calories, 12 grams fat, 32 grams carbohydrates, 6 grams fiber, 15 grams protein

Japanese Breakfast Fried Rice

by Emily Dingmann

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: stir-fry breakfast gluten-free high protein high fiber eggs Japanese

 

Ingredients (4 servings)

  • 2 cups kale (frozen or fresh)
  • 1 cup shelled edamame
  • 1/2 cup shredded carrots (or more)
  • 2 cups cooked and cooled brown rice
  • 4 eggs, whisked
  • 1 Tbsp sesame oil
  • 1 Tbsp soy sauce or tamari

Instructions

Heat a large non-stick pan.

Add kale, edamame and carrots to pan.

Stir-fry for about 2-3 minutes.

Whisk eggs, sesame oil and soy sauce together.

Add brown rice and egg mixture to the pan, stirring until eggs are cooked.

Sprinkle with sesame seeds if desired.

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poached scrambled eggs with goat cheese sauce

It feels a little odd to go back to the normal scheduling around here. Thank you for reading all about the SNAP Challenge and I appreciated hearing from all of you who commented, tweeted or emailed me to weigh in!

You all know that I eat eggs all the time. Most of the time they are consumed in a very simple way – scrambled or fried. But weekends sometimes require something special.

These eggs can definitely be qualified as special – without fussy ingredients or crazy techniques. Poaching the scrambled eggs keeps them perfectly soft and creamy and is much easier than actually poaching a whole egg. Richie is the only one who has poaching success in our house thus far.

The goat cheese sauce adds luxurious flavor – serve it for a special weekend breakfast alongside some pumpernickel toast for dipping and a mimosa if you dare!

Poached Scrambled Eggs with Goat Cheese Sauce

by lightly adapted from Food & Wine

Prep Time: 10 minutes

Cook Time: 5 minutes

 

Ingredients (2 servings)

  • 2 oz goat cheese
  • 1/8 cup warm water
  • 2 heaping Tbsp grated parmesan cheese
  • 3 eggs
  • salt & pepper
  • olive oil if desired

Instructions

For Goat Cheese Sauce

Combine goat cheese and water in a small bowl.

Bring 1/3 cup water to simmer and stir in goat mixture and parmesan cheese. Lightly simmer to let mixture thicken. Season with salt and pepper.

For Scrambled Poached Eggs

Bring a large sauce pan of water to simmer.

Meanwhile, beat eggs for about 20 seconds.

Stir water in pan in circular motion with a wooden spoon, creating a whirlpool.

Reduce heat, stop stirring and pour eggs into the center of whirlpool.

Cover and cook for 40 seconds.

Drain water from pan and carefully transfer eggs to strainer.

Place eggs in bowls, spoon cheese mixture around and drizzle with olive oil.

Serve immediately.

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