Red Pepper Tart

I’m not sure why this isn’t called “Zucchini Tart” because it has more zucchini in it than red pepper, but the pepper sure makes it look pretty. This is another recipe adapted from the Under the Tuscan Sun Cookbook, which is rapidly becoming a favorite of mine. This tart was delicious–it is like a quiche, but with more vegetables and MUCH less fat (no milk or cream in this baby!). So light and delicious–I will definitely make it again. Ellie didn’t care for the zucchini, but she might try it with another vegetable subbed in. I think it would be great with asparagus in the spring or even with thinly sliced potatoes. Or Kale…or broccoli…or…well, you get the picture. Super easy, healthy and versitile. That is MY kind of recipe!

Red Pepper Tart

  • 4 farm eggs
  • 3 medium zucchini, sliced very thin
  • 1 yellow onion, sliced very thin
  • 3 tbsp. olive oil, plus scant amount to coat pepper
  • 1 c. shredded parmesan cheese
  • 1 9″ pie crust
  • 1 red bell pepper, sliced into strips
  • Salt and pepper to taste
  1. Preheat oven to 350 degrees.
  2. Roll the pie crust into a 9″ pie pan and keep refrigerated until ready.
  3. In a skillet, heat the olive oil over medium heat. Add the onions and cook until soft and translucent–about 3 minutes.
  4. Add the sliced zucchini and cook another 3 minutes until soft.
  5. Spread the zucchini and onions onto the bottom of the pie crust.
  6. In a bowl, wisk the eggs together. Add the cheese and blend. Add salt and pepper to taste. Pour over vegetables.
  7. Toss the red pepper slices in a scant amount of olive oil to coat. Arrange red pepper slices on top of the tart in a spoke pattern. Press them into the egg a bit.
  8. Bake tart for 30 minutes or until eggs are set and crust is lightly browned.

Skinny McMuffin

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Some days, I want more than Ezekiel bread for breakfast. And some mornings are game days, and I want to fuel up my player with something healthy and satisfying, but not too heavy. These breakfast sandwiches are based on a popular fast food offering, but healthified. They have less fat, less cholesterol, less sodium and more protein than the drive-thru version. I could have these for breakfast, lunch or dinner. They are so good. And they are quick. From start to finish, about 5 minutes. For mine, I also add a few pieces of roasted asparagus and some arugula pesto. Ahhhhh, breakfast!

Skinny McMuffin (one sandwich)

Per sandwich: 390 calories and 24.8 grams of protein

  • 1 whole grain English muffin
  • 1 farm egg
  • 1 slice prosciutto
  • 1 slice cheese
  • 1 teaspoon organic mayonnaise
  • Kosher salt and pepper, to taste
  1. In a toaster, toast the English muffin lightly.
  2. Heat a non-stick pan to medium heat.
  3. When muffin is lightly toasted, put on a plate and top one half with the slice of prosciutto. Top the other half with the mayonnaise.
  4. Crack the egg in the pan and cook for about 2 minutes. Flip egg over and top with the cheese, so cheese will melt while egg cooks.
  5. Cook egg 1-2 minutes more and add cooked egg and cheese on top of prosciutto.
  6. Top with remaining muffin half and serve!

White Bean, Grilled Asparagus, Fried Egg Stacks (reblog)

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Sometimes I see a blog post and my jaw just drops. And then I start drooling. This is a little embarrassing when I’m checking on blogs at work, but whatevs. Today is such a day. I saw a Facebook post from fellow blogger, Let Them Eat Healthy, that combines creamy white beans, grilled asparagus, a fried egg and bacon crumbles. Oh. My. Goodness. I love roasted asparagus topped with a poached or sunny side up egg, but this looks like a little party for your mouth. And what a great Mother’s Day brunch idea!

I reworked one meal this week to include a variation of this amazing, awesome recipe. Every ingredient in this dish is a favorite of mine and all except the white beans are available from local farmers! We roasted the asparagus instead of grilling and used some local, thinly sliced, smoked country ham instead of bacon–DELISH!!! The photo above is our version!

HERE is the link to the blog post and recipe. Definitely check it out. This is way better than anything I had ready to post today!

One of the wonderful things about connecting to the larger blogging world is all of the wonderful people and new ideas!

Swiss Chard with Mushrooms and Eggs

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Is there a culinary Easy Button? I mean, one that doesn’t involve pizza delivery? Because some nights, I just want things to be easy. If I have to defrost or measure, it’s too much work. Do you have those nights? I’m guessing it’s not just me. This recipe is becoming one of my “go to” meals for those nights. You only need one pan, a cutting board, a knife, a spoon and a spatula. And the whole dish cooks in about 20 minutes. What’s not to love?

Adding to the love, the Swiss chard in our garden is going berzerk. Swiss chard is super easy to grow, pretty to look at with its multicolored stems and it keeps growing even after you cut it. Did I mention it’s a super food? Yep, it sure is. It’s a miracle plant, I tell you. If you have a little patch of soil or a raised bed, I highly recommend growing these greens.

A note about fungi. This recipe uses mushrooms, which I know are a controversial vegetable (or fungus?). Regardless, people either love them or hate them. I personally love them, Ellie hates them. If you have haters in your family, just substitute something else for the mushrooms. Red bell peppers would be good, especially if they are roasted. Or even white beans. Go crazy!

Eggs cooked in a nest of chard and mushrooms--easy and healthy!

Eggs cooked in a nest of chard and mushrooms–easy and healthy!

One thing you should not skimp on with this recipe are the eggs. Eggs are a centerpiece in this dish, so use the best, freshest eggs possible. You can cook the eggs to your preference, but I like the yolks runny–they become magic with the greens. This is one good place to use those $4.00/dozen farm eggs because you will really taste the difference.

Swiss Chard with Mushrooms and Eggs (serves 2)

  • 1 bunch Swiss Chard, rinsed well to remove any sand
  • 1 organic yellow onion, peeled and diced
  • 8 ounces mushrooms, wiped clean and sliced
  • 4 fresh eggs
  • 2 tbsp. olive oil
  • Kosher or sea salt and pepper to taste
  1. Trim the stems off the Swiss chard and dice into similar sizes to the onion. Add chopped stems to the onion.
  2. In a saute pan, heat the olive oil over medium heat. Add the onion and chard stems. Cook for about 5 minutes, until onions are soft and stems have started to soften. Stir well. Season to taste.
  3. Add mushrooms to the pan and cook for about 2 minute, stirring well to keep vegetables from getting too brown.
  4. Chop the Swiss chard leaves and add to the pan. Keep turning the greens with the other vegetables until the greens are coated with olive oil and juices. Saute until the greens are wilted. Reduce heat to medium/low
  5. Take your spoon and flatten the greens and veggies. Make four depressions in the greens.
  6. Crack one egg into each depression. Season top with salt and pepper. Cover and cook 2 minutes, until eggs are opaque and set, but yolks are still runny.
  7. Remove from heat and use a spatula to divide the pan of greens in half. Lift greens carefully with eggs intact and plate.
  8. Serve immediately.
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