This article is written by a student writer from the Her Campus at UVM chapter.
Hippity, hoppity, Easter is on its way! Before Peter Cottontail makes a pit stop at your humble abode, make sure you’ve got a tasty brunch all set up (by breakfast, we do not mean packages of peeps and massive hollow milk chocolate bunnies that you can never seem to finish). And no, we haven’t forgotten about bikini season and all of you working so hard to get your body back in rockin’ shape. As usual, we’re here to help our readers out! Check out the three recipes we provided below that won’t hurt your pant size but will help your reputation in the kitchen!
Artichoke-Scrambled Eggs Benedict
Ingredients
- 8 canned artichoke bottoms, (1 1/2 cans), rinsed
- 4 teaspoons extra-virgin olive oil, divided
- 3 teaspoons chopped fresh oregano, divided, plus 4 sprigs for garnish
- 1/3 cup chopped pancetta
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons nonfat plain yogurt
- 2 teaspoons lemon juice
- 1 teaspoon water
- 6 large eggs
- 4 large egg whites
- 2 tablespoons reduced-fat cream cheese
- 1/4 teaspoon salt
Directions
- Preheat oven to 425°F.
- Toss artichoke bottoms with 2 teaspoons oil and 2 teaspoons oregano. Place them top-side down on half of a large baking sheet. Spread pancetta in an even layer on the other half. Roast until the artichokes are just beginning to brown and the pancetta is crispy, 12 to 14 minutes.
- Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth. Beat eggs and egg whites in a large bowl.
- Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, folding and stirring frequently with a heatproof rubber spatula until almost set, about 2 minutes. Remove from the heat and fold in cream cheese, the remaining 1 teaspoon oregano and salt.
- To serve, divide the artichoke bottoms among 4 plates. Top each artichoke with equal portions scrambled egg, crispy pancetta and creamy lemon sauce. Garnish with oregano sprigs, if desired.
See the original recipe at Eating Well.
Cinnamon Oatmeal Waffles
Ingredients
- 1 3/4 cups whole wheat flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 2 cups rolled oats
- 3 tablespoons flaxmeal
- 2 tablespoons ground cinnamon
- 1 tablespoon brown sugar
- 2 large eggs
- 1 cup yogurt (I used plain Greek)
- 1 cup skim or soymilk
- 1/4 cup Earth Balance margarine, melted
- Cooking spray (for waffle iron)
Directions
- Preheat the waffle iron to medium-high. In a large bowl, mix together the first seven ingredients (flour to sugar). In a small bowl, combine the eggs, yogurt, and milk and whisk to combine. Add in the melted Earth Balance margarine. Pour the wet mixture into the dry and mix gently.
- Spray the waffle iron with the cooking spray. Pour 3/4 cup or so of the batter into the middle of the waffle iron. Bake until golden brown and serve with maple syrup and fresh fruit. Makes six waffles.
See the original recipe at fitsugar.com!
Mushroom and Wild Rice Frittata
Ingredients
Wild Rice
- 2 cups water
- 1/2 cup wild rice (see Note), rinsed
- 1/8 teaspoon salt
Frittata
- 5 large eggs
- 2 large egg whites
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1/4 teaspoon ground nutmeg
- 2 teaspoons extra-virgin olive oil
- 1 cup chopped red onion
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried
- 1 pound mixed mushrooms (cremini, white button, shiitake), sliced
- 1/2 cup finely shredded Parmesan cheese
- 4 thin slices prosciutto (about 2 ounces), chopped
Directions
- To prepare wild rice: Combine water, rice and salt in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook until the rice is tender with a slight bite, 40 to 50 minutes. Drain; you’ll have about 1 1/2 cups cooked rice.
- To prepare frittata: About 30 minutes after you start cooking the rice, beat eggs and egg whites in a large bowl with parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper and nutmeg.
- Position rack in upper third of oven; preheat broiler.
- Heat oil in a 10-inch ovenproof skillet, preferably cast-iron, over medium heat. Add onion and the remaining 1/4 teaspoon each salt and pepper; cook, stirring, until softened, about 3 minutes. Stir in rosemary, then add mushrooms and cook, stirring frequently, until they release their liquid and the pan is dry, 6 to 8 minutes. Reduce heat to medium-low; stir in the rice.
- Pour the reserved egg mixture evenly over the rice and vegetables. Partially cover and cook until set around the edges, about 5 minutes. Sprinkle with Parmesan and prosciutto. Place the pan under broiler and broil until the eggs are set and the top is nicely browned, about 2 minutes. Let stand for 5 minutes before serving.
See the original recipe at Eating Well.