I eat eggs for lunch. Some weeks I make a big batch of egg salad. Some weeks I just hard boil a bunch of eggs. Sometimes I just take raw eggs to work and scramble them in the microwave in my little tupperware (50-60 seconds, stirring every 15-20 seconds, by the way). This week I made mini-frittatas. These are simple and yummy and you can put just about anything you want in them. This batch had the following:
12 eggs, whisked
1/2 an onion
1 clove garlic
fresh rosemary (I minced the onion, jalapeno, garlic and rosemary together in the food processor)
6 slices of bacon, diced and cooked
salt and pepper to taste
Mix! Pour into well-greased muffin tin—about 1/3 of a cup apiece. Cook in 350 degree oven for 18-22 minutes. Voila! Makes 12.
Ginger Mahi mahi, roasted broccoli, and balsamic carrots, oh my!
I’m cheating tonight. I’m not making up recipes, or even improvising much. I made this, but used tamari rather than soy sauce, added 1 T. of balsamic vinegar, and poached the fish in the marinade in my cast iron skillet rather than grilling it. I made this, but used grass-fed butter instead of olive oil, raw, organic honey in place of brown sugar, and added 1 T. fresh minced rosemary. And I made this, but added red bell pepper for color and interest.