Bear with me…I know pizza is not to be messed with, BUT I still really enjoy the flavors of pizza without the impending delayed blood sugar spike from the crust, and the overall gross feeling I get when I eat any grain in general. Years ago Seth introduced me to his favorite kind of pizza – pepperoni and banana (pepperoncini) pepper, YUM. The spiciness of the pepperoni with the vinegary-ness of the peppers is a perfect match! Last Thursday I was craving eggs, but with some different flavor. I happened to have uncured pepperoni and banana peppers, with a few other ingredients so I decided to make a pepperoni pizza egg scramble – really easy and tasty!
Pepperoni Pizza Egg Scramble
- 3 eggs
- 1/4 cup mild banana peppers, cut into pieces (I would’ve added more, but that’s all I had)
- 1/2 cup uncured pepperoni, cut into pieces
- 1/4 cup sun dried tomatoes, cut into pieces
- Garlic goat cheese
- 2 TBSP ghee
Melt ghee in a saute pan and break eggs, scrambling. Add cut up pepperoni, banana peppers and sun dried tomatoes (I find it easiest to use kitchen shears and just cut right into the pan). Continue sauteing until eggs are cooked and all other ingredients are warm. Season with salt, pepper and top with dollops of garlic goat cheese.
Working my way back to blogging (and a whole lot of other things, slow and steady wins the race, right?)…I have a laundry list of so many things I want to write about. Travels, food, life, animals, diabetes, friendships, etc…it’s just finding the time to do so, to where I don’t feel rushed and write just to write.
Over the last year there has been a move, lots of travel and exploring living in a new area – fun, but that means I spend less time in the kitchen because we’re always trying new local restaurants the Twin Cities has to offer (A TON!). Fun to be a foodie here, but I miss the kitchen, cooking, experimenting and writing about it – if it turns out 😉 Anyway, returned home from another brief travel stint and had a hodge podge of ingredients in the fridge that needed to be used – and I’ve really been focusing on being less wasteful and not letting things go bad before we get to them. Here was the result!
Everything Egg Bake
- 3 white onions, diced
- 1 large jalapeno (1/2 deseeded), finely diced
- 2 TBSP minced garlic
- 1/4 cup avocado oil
- 4 cups spinach
- 1 cup halved cherry tomatoes
- 1 1/2 cups diced ham
- 1 dozen eggs
- 1/4 cup Gorgonzola cheese
- Grass-fed butter
Saute the onions, jalapeno, minced garlic in the avocado oil on medium heat until onions start to brown, about seven minutes. Add the saute to a large mixing bowl. Add the spinach, tomatoes, diced ham and season with salt and pepper (to your taste). In a separate bowl break 12 eggs and beat well until whites and yolks are incorporated, add eggs to mixture. Mix together and gently toss the Gorgonzola cheese into the mixture. Pour mixture into a buttered 8×8 glass baking dish. Top with 4-6 small dollops of grass-fed butter. Bake in a preheated oven at 375 for about 30 minutes or until the top is starting to brown and edges are crusting. Make sure the eggs in the middle are solid. It’s a beautiful dish!
Seth’s been eating it for breakfast and I’ve been having it for breakfast and lunch. It reheats quick, is full of nutrients and very filling. Enjoy 🙂
I am whipping up some crazy good hashes here lately, that have all the key ingredients: healthy fat, vegetables, herbs and protein. They’ve recently become my go-to meal on a busy weeknight when I can quickly choose 5-7 ingredients, and saute. I typically have something that needs to be used, so I take that 1 ingredient and creatively build around it: last night, I had cherry tomatoes that were on their last day of survival.
Thyme Brussels Sprout Hash
- Bacon, cut into pieces
- 1/2 small red onion, cut into pieces
- 1 bag shredded Brussels sprouts (I use TJ’s)
- 1 1/2 cups cherry tomatoes, halved
- 1 apple, diced into small pieces (sweeter, like gala or pink lady)
- 2 TBSP dried thyme
- Kosher salt/pepp
I started by sauteing the cut bacon pieces (1/2 a package of TJ’s uncured ends and pieces) in a pan until they started to cook, and then added the cut onion, TBSP of thyme, and dash of kosher salt/pepp. I sauteed for a few minutes longer, then dumped the bag of shredded sprouts into the pan and let them cook down to where the bacon and sprouts were just starting to caramelize/brown. Sprouts start out white and slowly turn a pretty rich green as they cook, which makes it easier to know when they’re approaching done-ness. Then I added the cherry tomatoes, halved, and tossed gently to let them warm up. Last, I added the diced apple and remaining TBSP of thyme. I let it cook just a few minutes longer and served. It was so comforting, and as with all hashes, there was plenty leftover for breakfast or lunch the next couple of days 🙂
Tips: Add the “softer” ingredients toward the end to just warm them, this prevents mushiness and watery-ness. Also, with the exception of the apple, I cut everything for this dish directly over the pan, with kitchen shears-so convenient! If you don’t have any, I’d highly recommend getting a pair.
Salad season is in full swing. Really, when is it not? 🙂 Still, with the dry, warm weather, I am craving salads like no other! Last night we threw together a spicy chicken salad from veggies we had on hand, and pre-grilled spicy chicken.
Spicy Chicken Salad
- 1 bag butter lettuce (it’s one of my fave lettuces ever)
- 2 cups halved cherry or grape tomatoes
- 1/2 diced white onion
- 3 avocados, diced
- Pepperoncinis (how every many you prefer)
- Spicy grilled chicken, cut into pieces
- Black olives (added to my salad only, hubs says NO to olives)
- Cholula or hot sauce of choice
- Kosher salt/pepp
Combine all ingredients and toss, then sprinkle hot sauce for a little kick 🙂
Without olives (for my hubs):With olives (for me):