by Admin | Sep 22, 2020 | Breakfast
This version of shakshuka, a Middle Eastern poachedegg dish, adds eggplant and olives to the tomato sauce for a quick vegetable-stew base. Choose the freshest eggs possible for whites that will hold their shape and for more durable yolks.YIELD: SERVES 42 Tbs. olive...
by Admin | Sep 22, 2020 | Breakfast, Entrées
Omelet ingredients—eggs, cheese, mushrooms, and herbs—get a stylish makeover when baked in a “nest” of whole-grain bread. With hard-cooked yolks, the nests make wonderful take-along breakfasts that can be heated in the microwave at work.YIELD: SERVES 66 slices...
by Admin | Sep 21, 2020 | Lunch, Side Dishes
With phyllo dough on hand, a homemade quiche crust takes only a few minutes to assemble—no rolling pin necessary! Layers of phyllo are also much lower in fat and calories than a traditional quiche crust.YIELD: SERVES 65 sheets frozen phyllo dough, thawed2 large eggs1½...
by Admin | Sep 21, 2020 | Entrées, Lunch
Kuku is an Iranian egg dish made with more greens than a frittata. It’s traditionally served in small squares warm or at room temperature.YIELD: SERVES 41 Tbs. olive oil, divided8 oz. butternut squash, cut into ½-inch cubes (2 cups)1 medium leek, thinly sliced1 5-oz....
by Admin | Sep 20, 2020 | Entrées
Any type of broccoli can be used in this recipe, but we like the play of classic Italian flavors that slightly bitter broccoli raab brings to the dish. Extra egg whites keep the frittata light and lower in cholesterol.YIELD: SERVES 41 Tbs. olive oil1 large red onion,...
