Thai Steak Frittata

I sooo wanted to enter this recipe in the Beef Checkoff recipe contest because I think it stands a good chance of winning. Unfortunately, the nap I took this evening took a little too long and I didn’t post it in time. It’s ok though, I’m more interested in sharing it with you all because it’s awesome.

I had leftover steak from this recipe and wanted to use it to create a breakfast recipe. The frittata I came up with is pretty legit and takes only a few minutes to make!

  
Ingredients:

(serves 4)

8 oz leftover cooked steak, diced small

1/4 cup diced onion

1/4 cup diced bell pepper

1 tablespoon canola oil

Half a medium zucchini, grated

1 clove garlic, minced

1 tablespoon reduced sodium soy sauce

6 eggs

1/4 cup milk

1/4 cup shredded cheddar cheese (optional)

2 tablespoons chopped green onion

Sriracha sauce, for serving

Preparation:

1. Heat canola oil in an oven safe 10″ nonstick skillet over medium-high heat. Sauté the steak, onion, and bell pepper for about 1 minute before adding the zucchini, garlic, and soy sauce. Cook for an additional minute. Turn down the heat to low while performing the next step.

2. Whisk together the eggs and milk in a medium mixing bowl. Pour the egg mixture over the steak and vegetables.

3. Turn the heat up to medium and cook for about 3-5 minutes, or until the bottom of the frittata is set and the top is beginning to set around the edges. Sprinkle with grated cheese and green onion.

4. Transfer the skillet to the oven and broil for another 3-5 minutes, or until the top is golden and the eggs are fully set.

5. Serve immediately with sriracha sauce or allow to cool before storing in the fridge.

Leftover frittatas make great salad toppers! They’re tasty cold, so there’s no need to reheat if you want to save some for the work week. If you decide to freeze this dish, let me know how it is after it defrosts. 

  
I’m pretty sure my skillet isn’t intended to be placed in the oven over 400 degrees. I’m glad the handle didn’t melt! 

  One last thing! If you want to cut some calories from this recipe, use a lean cut of steak, such as flank or skirt steak, and swap 3 of the eggs with 6 egg whites. You probabaly won’t even taste the difference. 

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Turkish Eggs Menemen

Ever since Colby and I visited a friend of ours in Istanbul last December, I’ve been dreaming of menemen. Menemen is a special dish consisting of eggs cooked atop of simmering vegetables. We ate it for breakfast almost every day there and felt very spoiled to have such a flavorful meal each morning. I figured the sauce must take hours to cook, so I never thought to recreate the dish at home. Now that I realize it takes less than 15 minutes to make, I’ll be enjoying it a lot more often!

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Ingredients:
1/2 green pepper, seeded and diced
1/2 small onion, diced
1 large tomato, diced
1 tsp minced garlic
1 tbs olive oil
2 eggs (or 1 egg + 3 egg whites)
Salt, pepper, and fresh parsley as seasonings

1. Heat olive oil in a skillet. Add onion and green pepper to the hot oil. Sauté until tender.

2. Add diced tomato and garlic. Continue to stir until the tomatoes break down.

3. Top the bubbling mixture with eggs and allow the eggs to cook a bit.

4. Gently fold the eggs in with the vegetables until cooked through.

5. Season with salt, pepper, and parsley.

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Epic Breakfast Scramble

Ever wonder how many vegetables are too many for a scramble? Well, this scramble is pushing the limits in the best kind of way!

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Ingredients:
1 egg
4 egg whites
1 tbs olive oil
2 tbs diced onion
2 tbs diced tomato
2 tbs sliced mushrooms
2 tbs sliced green onions
2 tbs diced bell pepper
1 tbs sliced jalepeño
1 tsp minced garlic
2 tbs diced ham
Handful of spinach
Sprinkle of shredded cheese
1/4 cup salsa

1. Sauté all vegetables and ham together in 1 tbs olive oil over medium heat for 3-4 minutes.

2. Add the egg and egg whites. Gently move the eggs around until set.

3. Sprinkle with cheese and transfer to a plate. Top with salsa and serve alongside fresh fruit.

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Scramble with zucchini and sausage

Good morning, mountain paradise! This place is unbelievable.

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Can you imagine a more stunning view with breakfast?

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Everyone was cooking up a storm this morning.

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They made a huge batch of eggs and bacon.

I’d like to share a recipe for this delicious sugar detox mountain breakfast with you:

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1. Sauté sliced zucchini and chicken sausage in a bit of olive oil. Set aside once golden.

2. In the same pan, scramble eggs to absorb the flavor from the sausage and veggies.

3. Serve with paleo toast and sharp cheddar cheese.

Is paleo bread any good? Breakfast sandwich

Breakfast isn’t complete without some protein! Lately I’ve been really into breakfast sandwiches, so the thought of giving up bread for this sugar detox made me sad. I tried to think of what I could use as the base for my egg sandwiches. Eggplant and zucchini didn’t sound too good to me… But then I found THIS at Whole Foods over the weekend!

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Whaaaaat?? Bread made of coconut and almonds? With only 60 calories per slice, 5 g fiber, and 7 g protein? It sounded too good to be true. To be honest, I was nervous about how the taste and texture would be. The price tag ($10.99 for 16 slices) made this purchase a gamble.

Luckily, I’m not at all disappointed! This bread is soft, dense, and barely different in flavor from the sunflower bread I usually use.

Here’s how to make my 5 minute breakfast sandwich:

1. Place 1 slice of paleo bread topped with 1 slice pepper jack cheese in the toaster oven.

1. While the bread is toasting, scramble 1 egg or 1/4 cup egg whites in a nonstick pan. On the same pan, sizzle some turkey breast or ham until golden. You could add some spinach, tomato, or onions at this point, but I don’t like my breakfast sandwiches to taste too healthy ;)

3. Your bread should be done at about the same time as the egg and meat (and veggies). Take the bread out of the toaster and top the bubbly cheese with everything on the pan.

4. If you like things hot, add a few drops of hot sauce… Or sriracha. I was a little broken hearted to see that the second ingredient in sriracha is sugar.. So don’t use this if you’re strictly sugar detoxing :( Otherwise, sriracha is amazing on everything!

Enjoy this sandwich hot and gooey with my basic green juice on the side!

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My favorite workday breakfast

Good morning! Five days a week, my alarm goes off at 5am… And again at 5:30… And a final time at 5:39… I roll out of bed and into my workout clothes for my morning workout at the torture chamber, RAW fitness:

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Luckily it only takes 10 minutes to drive to the 6 am class, so I’m able to show up before my body is fully awake and aware of what’s about to happen. The workouts are super tough, but I love them! It’s a great way to get some high intensity exercise squeezed into my schedule. Nothing wakes me up quite like a ruthless session of 8 Tabata rounds:

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We did each exercise for 30 seconds on, 10 seconds off. We went through the left side of the board 4 times and then the right side 4 times. Ouch! After a killer like that, I’m ready to head home to get some protein in my body. For maximum muscle gains, you should get some protein in you within 30 minutes.

Fortunately, one of my all time favorite breakfasts is protein and veggie loaded and takes only 10 minutes to prepare! Check it out- here’s how to make easy scrambled eggs with spinach, turkey, and salsa

You’ll need:
1-2 slices of low sodium turkey breast
A handful of raw baby spinach
1 medium egg
1/3 cup of egg whites (2 egg equivalent)
1-2 tbs salsa

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Start by heating some torn up turkey pieces over high heat on a pan lightly coated with cooking spray. Toss the spinach on when it starts to sizzle.

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Move the spinach around for about 30 seconds; it should start to wilt quickly.

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Next, crack an egg in there and add the egg whites.

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Scramble it all up!

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Scoop the eggs into a bowl and top with your favorite salsa. You’re ready to dig in!

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After my eggs, I take a shower and get ready for work. It doesn’t take too long since I have this awesome $6 haircut thanks to Great Clips :)

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There’s no better way to start the day than a SECOND breakfast to look forward to! I whip up some oatmeal and coffee for work on my way out the door. My favorite oatmeal is coaches oats with brown sugar Splenda blend and sliced almonds.

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It’s easy to make, too. Just put 1/3 cups of dry oats and 1 cup of water in a bowl and microwave for 4 mins at 70% power. Top with a sprinkle of almonds and brown sugar.

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I usually bring this along with me to work with a cup of coffee brewed at home.

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Yum! I love a nice medium roast or breakfast blend. To make it extra special, I add a teaspoon of Almond Rocha Splenda based coffee syrup (from Cost Plus) and a splash of unsweetened vanilla almond milk. It’s like having a fancy latte every morning for a fraction of the cost and fewer than 40 calories!!

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My two breakfasts come out to about 150 calories in the scramble and 200 in the oatmeal and coffee. It’s the best 350 calorie breakfast you could hope for! It’s got it all- protein, whole grains, veggies, and some healthy fats from the almonds.

What’s your favorite weekday breakfast? Do you drink coffee or tea?