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Cauliflower and Pastrami Scrambled Eggs

Cauliflower and Pastrami Scrambled Eggs

Start your day Keto-style with these scrambled eggs made with creamy cauliflower and salty smoky pastrami. Enjoy a fluffy breakfast that has it all. This should be enough for 4, but if you’re really into pastrami, there is nothing set in stone. Right?

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Ingredients Needed for Cauliflower and Pastrami Scrambled Eggs

1 pound cauliflower
1 tablespoon extra virgin olive oil
1 onion, chopped
3 garlic cloves, crushed
4 eggs
0.5 medium green bell pepper, diced
3 ounces of pastrami, chopped
1 teaspoon cajun seasoning

How to Make Cauliflower and Pastrami Scrambled Eggs

  1. Fill a bigger pot halfway with water and heat it, then add the cauliflower florets. Boil for 5 minutes. Set aside.
  2. Transfer the boiled cauliflower florets on the work surface on paper towels and gently pat them. Chop them using a knife.
  3. Heat the olive oil in a skillet over low heat and add the onion. Cook and stir until tender. Add the garlic and stir it in.
  4. Shortly whisk the eggs in a bowl, then pour them into the skillet. Add the bell pepper, pastrami, and cooked cauliflower. Season with Cajun seasoning. Cook and stir for 3 minutes.
Tuna and Ricotta Souffle

Tuna and Ricotta Souffle

Be it breakfast or lunch, a savory souffle is always a hearty and nutritious choice. This one has meaty tuna enveloped in a fluffy egg and ricotta mixture. Complete it with a touch of spring onion green freshness and tart tomato paste.

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Ingredients Needed for Tuna and Ricotta Souffle

4 egg whites
2 teaspoons of tomato paste
3 tablespoons of fat free ricotta
1 small spring onion, chopped
4 yolks
7 ounces of tuna

How to Make Tuna and Ricotta Souffle

  1. Add the egg whites to a bowl and beat them until firm using a hand mixer. Set aside.
  2. Add the tomato paste, fat-free ricotta, and spring onion to a bowl. Mix until even using a spatula. Add the yolks and mix more.
  3. Add the tuna and mix it in. Gradually add the whisked egg whites and mix them in.
  4. Transfer the mixture to 2 cups. Bake for 40 minutes at 320⁰F/160⁰C.
Tofu Souffle

Tofu Souffle

This savory souffle is a great choice for breakfast or lunch, but if you serve it for dinner we won’t tell. Anyway, the diced tofu hidden inside the fluffy egg-yogurt mixture makes for a tasty and filling experience.

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Ingredients Needed for Tofu Souffle

1 teaspoon olive oil
8 ounces of tofu, diced
1 teaspoon salt
1 teaspoon pepper
2 eggs
1 tablespoon low-fat yogurt

How to Make Tofu Souffle

  1. Heat the olive oil in a skillet over medium heat, then add the diced tofu. Season with 1/2 teaspoon of sea salt and 1/2 teaspoon of pepper. Stir-fry until golden brown.
  2. Add the eggs and low-fat yogurt to a bowl and season with the remaining sea salt and pepper. Whisk until even.
  3. Transfer to a soup cup, adding the fried tofu in the process. Bake for 25 minutes at 350⁰F/175⁰C.
Spicy Scrambled Tofu

Spicy Scrambled Tofu

What about a quick breakfast with an Asian touch? First, let’s prepare something spicy to season it with. Turmeric, cumin, and paprika seem like good choices. We mix it into the crumbled tofu and then saute them together. You can try serving it either spread on toast or bundled up in a grain wrap. If you’re not eating it right from the plate, that is.

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Ingredients Needed for Spicy Scrambled Tofu

1 teaspoon turmeric
½ teaspoon cumin powder
½ teaspoon paprika
1 tablespoon water
sea salt
pepper
1 teaspoon olive oil
1 spring onion, chopped
2 garlic cloves, crushed
¾ cup tofu, crumbled

How to Make Spicy Scrambled Tofu

  1. Add the turmeric, cumin, paprika, and water to a small bowl. Season with sea salt and pepper and mix until smooth. Set aside.
  2. Heat the olive oil in a skillet and add the spring onion. Cook and stir until tender. Add the garlic and stir it in.
  3. Add the tofu and stir in. Add the spice seasoning over it. Mix to color the tofu with the seasoning. Cook and stir for 2 minutes more.
Ginger Mushroom Oatmeal

Ginger Mushroom Oatmeal

When running out of time and when you are a big fan of oats, try this hot and spicy porridge for your breakfast. Make it hearty by mixing in mushrooms and topping it with a soft-boiled egg. We flavored ours with soy sauce and beef stock, but you can always make yours vegetarian.

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Ingredients Needed for Ginger Mushroom Oatmeal

2 cups of water
1 cup beef stock
1 cup fine oats
1 teaspoon butter
7 ounces of brown mushrooms, sliced
1 teaspoon ginger, shredded
1 teaspoon soy sauce
½ teaspoon chili flakes
1 spring onion, chopped
1 soft boiled egg

How to Make Ginger Mushroom Oatmeal

  1. Add the water and beef stock to a cooking pot and heat it over low heat.
  2. Gradually add the fine oats while vigorously stirring. Cook for 15-20 minutes. Set aside.
  3. Start melting the butter in a skillet over low heat. Add the mushrooms and stir them for up to 2 minutes.
  4. Stir in the ginger, soy sauce, chili flakes, and spring onion.
  5. Transfer the mushroom mixture to the oat porridge pot. Mix until even. Serve topped with a soft boiled egg.
Turmeric Oatmeal

Turmeric Oatmeal

Super-charge yourself for most of the day with this milky oatmeal breakfast dish. Spice it generously with turmeric, the super-spice that’s not only so healthy and warming, but it also prides itself with a pungent and most interesting taste. Enhance the nutritional qualities and looks of this already sunny dish with berries of your choosing.

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Ingredients Needed for Turmeric Oatmeal

2 cups of milk
1 cup oat bran
1 tablespoon turmeric
coconut flakes for garnishing
berries for garnishing

How to Make Turmeric Oatmeal

  1. Add the milk to a cooking pot over low heat. Also, add the oat bran and mix it in. Cook until it starts to bubble.
  2. Add the turmeric. Vigorously mix it in. Cook and stir for 10 minutes more.
  3. Let it cool at room temperature. Serve garnished with coconut flakes and berries.
Pumpkin Oatmeal

Pumpkin Oatmeal

10 minutes, a bit of stirring and you’ll end up with a delicious and nutritious oat porridge breakfast. Use nutty steel-cut oats and sweet pumpkin puree. Serve topped with forest fruits or berries, raw or sweetened. A little salt will enhance the mildly sweet and sour overall taste.

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Ingredients Needed for Pumpkin Oatmeal

¾ cup water
1 cup steel cut oats
½ teaspoon salt
½ cup pumpkin puree for serving
2 tablespoons of forest fruits for garnishing

How to Make Pumpkin Oatmeal

  1. Add the water, oats, and salt to a smaller cooking pot over low heat. Stir in and bring to a gentle boil.
  2. Boil for 5 minutes more, or until reduced while stirring every now and then.
  3. Serve topped with pumpkin puree and forest fruit or with forest fruit jam.
Frittata with Sausage and Arugula

Frittata With Sausage and Arugula

This morning let’s prepare a fluffy and meaty frittata as a filling breakfast for 4. To get the fluffier experience vigorously whisk the eggs with milk and parmesan. For the meaty part consider fried sausages cut into thick slices. Toss some peppery arugula into the pan and bake all. Start your day in a great way.

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Ingredients Needed for Frittata With Sausage and Arugula

10 eggs
¼ cup milk
½ cup parmesan, grated
salt
pepper
2 teaspoons of vegetable oil
6 ounces of sausages, thickly sliced
4 ounces of arugula

How to Make Frittata With Sausage and Arugula

  1. Add the eggs, milk, and parmesan to a bowl. Season with salt and pepper and whisk until even. Set aside.
  2. Heat the oil in an oven-proof skillet over medium-high heat and add the sliced sausages. Fry and stir for 3 minutes, or until browned on all sides.
  3. Add the arugula and stir it in. Add the egg mixture and bake for 25 minutes at 360⁰F/180⁰C.
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