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Healthy Eating | Avocado Toast & Veggie Egg Casserole Recipes

Written by Chronicle Staff. Posted in Health & Wellness

Published on January 13, 2021 with No Comments

Avocado Toast

  • 2  slices whole-wheat bread
  • 1   avocado, halved and sliced
  • 2   poached eggs
  • salt, to taste
  • pepper, to taste
  • 1/2 cup crushed SimplyProtein Barbecue Crunchy Bites
  1. Toast bread slices.
  2. Divide avocado slices among toast. Place one egg on each piece of toast then sprinkle with salt and pepper, to taste.
  3. Top toast with crushed crunchy bites.

 Veggie Egg Casserole

Recipe developed by Stacey Mattinson, RD
Prep time: 20 minutes
Cook time: 40 minutes
Servings: 4

  •  Nonstick cooking spray
  • 1/2 sweet onion
  • 1 red, yellow or orange bell pepper
  • 1 head broccoli florets
  • 2  teaspoons canola, avocado or olive oil
  • 1  dozen eggs
  • 2 cups low-fat cottage cheese
  • 1 cup shredded cheese
  • 1 teaspoon baking powder
  • 1 tablespoon flour
  • salt, to taste
  • pepper, to taste
  1. Preheat oven to 350 F. Grease 9-by-13-inch pan with nonstick cooking spray.
  2. Chop onion and bell pepper to age-appropriate sizes. Pick apart broccoli florets into small pieces and remove most of stems.
  3. Heat medium-sized frying pan over medium heat. Add oil and swirl around pan. Add onions and cook 3-4 minutes until they start to soften. Add broccoli and bell pepper. Mix with onions and add salt and pepper, to taste. Cook 1-2 minutes then cover with lid to steam another 2-3 minutes until broccoli is bright green. Remove veggies from stovetop.
  4. In large mixing bowl, beat eggs. Add cottage cheese, shredded cheese, baking powder and flour. Add veggies and salt and pepper, to taste. Transfer to prepared pan and bake 40 minutes.

Savory Egg Veggie Pancakes

Recipe developed by Min Kwon, RD
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 1

  • 1/2 teaspoon oil or butter
  • 1 egg
  • 1 tablespoon milk or breastmilk
  • 3  tablespoons cooked or raw vegetables, chopped or grated
  • 1   tablespoon flour
  • 1   teaspoon ground flaxseeds
  • 1/4  teaspoon herbs or spices, such as cinnamon, curry powder, cumin, oregano, turmeric, etc.
  1. In 6-inch nonstick pan, heat butter or oil over medium-low heat, tilting pan to coat bottom.
  2. In bowl, beat egg and milk until blended. Add vegetables, flour, flaxseeds and herbs; stir to combine. Pour mixture into heated pan, spread evenly (don’t stir) and cook batter 1 minute, or until bottom starts to set.
  3. Flip and cook other side until lightly browned. Remove from pan. Once cooled, slice into desired shapes and serve.

Source: American Egg Board

 

 

 

 

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