February 2, 2023
Easy Loaded Baked Omelet Muffins
Ingredients
- 3 slices bacon, chopped
- 2 cups finely chopped broccoli
- 4 spring oinions, sliced
- 8 large eggs
- 1 cup shredded Cheddar cheese
- ½ cup milk
- ½ teaspoon rock salt
- ½ teaspoon ground pepper
METHOD
Step 1
Preheat oven to 160 degrees C. Coat a 12-cup muffin tin with cooking spray.
Step 2
Cook bacon in a large skillet over medium heat until crisp, 4 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving the bacon fat in the pan. Add broccoli and onions and cook, stirring, until soft, about 5 minutes. Remove from heat and let cool for 5 minutes.
Step 3
Meanwhile, whisk eggs, cheese, milk, salt and pepper in a large bowl. Stir in the bacon and broccoli mixture. Divide the egg mixture among the prepared muffin cups.
Step 4
Bake until firm to the touch, 25 to 30 minutes. Let stand for 5 minutes before removing from the muffin tin.
One Pan Salmon & Fennel with Lime 2 servings | 35 minutes INGREDIENTS 1 bulb Fennel (medium, thinly sliced) 3 tbsps Extra Virgin Olive Oil (divided) Sea Salt & Black Pepper (to taste) 12 ozs Salmon Fillet 2 Lime (divided) 1/4 tsp Fennel Seed (ground) METHOD Preheat the oven to 400oF (205oC). Place the fennel in a baking dish. Drizzle with half of the oil and season with salt and pepper. Toss to combine. Transfer to the oven and bake for 15 minutes. Pat the salmon dry and season with salt and pepper. Zest some lime over the top and sprinkle with the fennel seed. Slice half of the lime and set aside. Remove the baking dish from the oven and place the salmon on top of the fennel. Drizzle with the remaining oil. Scatter the lime slices around. Place back in the oven and bake for 12 to 15 minutes, until cooked through, depending on thickness. Quarter the remaining lime. Divide fennel and salmon onto plates and serve with the quartered lime, squeezing more lime juice on if needed. Enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is approximately 3/4 cup of fennel and one salmon fillet. More Flavor: Season the salmon with ground coriander or cumin. Nutrition Facts Amount per serving 450 calories 29g fat 12g carbs 4g fiber 5g sugar 39g protein 87mg cholesterol 195mg sodium 2mg iron
Chicken & Broccoli Stew 2 servings | 30 minutes INGREDIENTS 1 tsp Extra Virgin Olive Oil 10 ozs Chicken Breast (cut into cubes) 1/2 tsp Sea Salt (divided) 2 Garlic (clove, minced) 1 1/2 pints Bone Broth 2 cups Broccoli (chopped into florets) 1/2 cup Canned Coconut Milk (full fat) 1/2 Lemon (juiced) METHOD Heat the oil in a pot over medium heat. Season the chicken cubes with half of the salt. Add the chicken to the pot and sauté for about five minutes or until browned on all sides. Add the garlic and sauté for another minute. Add the broth, cover the pot with a lid and simmer on low heat for about 10 minutes. Add the broccoli and coconut milk and add the remaining salt. Stir and cover the pot again. Simmer for another 10 minutes or until everything is cooked through. Remove from the heat, stir in the lemon juice and enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to two months. Serving Size: One serving is equal to approximately 1 1/2 cups. More Flavor: Add carrot and celery. Nutrition Facts Amount per serving 515 calories 27g fat 15g carbs 4g fiber 4g sugar 49g protein 156mg cholesterol 1285mg sodium 3mg iron
Sheet Pan Smoky Sweet Salmon & Potatoes 2 servings | 35 minutes INGREDIENTS 2 cups Mini Potatoes (halved) 1 1/2 tbsps Extra Virgin Olive Oil(divided) Sea Salt & Black Pepper (to taste) 12 ozs Salmon Fillet 1/2 tsp Smoked Paprika 1/4 tsp Cumin 1 tsp Raw Honey 1 tbsp Parsley (finely chopped) METHOD Preheat the oven to 425oF (220oC). Place the potatoes on a baking sheet and toss with half the oil, salt, and pepper. Transfer to the oven and bake for 15 minutes. Meanwhile, pat the salmon dry and then drizzle with the remaining oil. Season with the smoked paprika, cumin, salt, and pepper and then drizzle the honey over top. Rub gently to incorporate with your hands. Move the potatoes around on the baking sheet to make room for the salmon. Place back in the oven and cook for 12 to 15 minutes or until cooked through. Divide onto plates and garnish with parsley. Enjoy! Notes Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is approximately one cup of potatoes and one salmon fillet. More Flavor: Toss the potatoes with smoked paprika and cumin or your favorite spice blend. Additional Toppings: Top with a squeeze of lemon juice. Nutrition Facts Amount per serving 441 calories 18g fat 30g carbs 3g fiber 4g sugar 41g protein 87mg cholesterol 144mg sodium 2mg iron