Salami Omelette

My Tuesday workouts are insane.  You may not have figured this out yet, but I work in the office of a gym.  This is great and all, as I get to use the gym for free, take any classes, use any equipment, etc.  The best part is that I completely bypass the worst part of working out:  getting ready and off your ass and going to the gym.  I’m already there!

My problem with Tuesdays, is that my FAVORITE class, Powerstrike is at 6:30.  I finish work at 4:30 and have TWO full hours to kill before I get to take the class.

The only sensible solution to the problem?  Workout like a maniac.  I do about 45 minutes of cardio, then take the 5:30 Spin Class… then make my way downstairs to take Powerstrike (which is similar to kickboxing).  It’s a long, long day… but I make it work and LOVE it.

Because of this, on Tuesdays, by the time I come home… I’m famished.  I never have the patience, endurance, or time to make anything special.  What do I do when I have no time and I’m starving?  I make eggs.

I LOVE EGGS!  Just this week, after my Tuesday workout-marathon… I whipped up a delicious Salami Omelet for dinner.

Salami Omelette

Ingredients:

3 Slices Genoa Salami

2 Egg Whites

1 Egg

½ Teaspoon Water

¼ Cup Reduced Fat Sharp Cheddar Cheese (shredded)

Salt, Pepper

 Directions:

1.  Heat a medium sized skillet coated in Cooking Spray over medium heat.  Roll the salami together and slice them.  Add it to the hot pan. 

2.  Meanwhile, scramble the egg whites, egg, and water into a separate bowl.  Add the water and scramble with a fork. 

3.  Pour the egg mixture over the cooking salami.  Let sit for about 4-5 minutes.  Make sure to tilt the pan so the uncooked egg covers the entire pan. 

4.  With a spatula or silicone scraper, lift the sides of the egg up to make sure it’s not sticking. (If it is, forget the omelet and just scramble it up… it will taste just as good!)  When there isn’t much runny egg left on the top, add the cheese, then lift one side up and flip it on the other (creating a half moon shape).  Let cook for another 4-5 minutes or until it looks like there is no runny egg left.  You might want to put a lid on the pan… it will help with the cooking time.  Season w/ Salt and Pepper!

Portobello Omelette

Eggs are my FAVORITE.

In case you couldn’t tell… check out this amazing Hash Brown recipe, or this protein-packed Poached Egg with Quinoa recipe, or even this fun Breakfast Baked Potato I cooked up back in March!

Dave always makes fun of me because in an ideal world, I would eat eggs every breakfast and every dinner.

While Dave was away last week, my Mom and I got into a package of Portobello Mushrooms.  This has been our tradition; when Dave isn’t around… we eat mushrooms.  It’s one of the only foods he won’t touch, and we love ’em!  I had bought a family-pack of Port’s at Wegmans to make Mushroom Burgers and we had one leftover.  What to do with it?  Make it with eggs!

Portobello Mushroom Burger recipe coming soon!! Here’s a little preview for you 🙂

This turned out to be my absolute best Omelette I’ve ever made.  It was a great combination of flavors and textures, and I’ve finally learned to be patient and not burn the crap out of the bottom.  It’s sooo worth the wait.

Portobello Omelette (with Onion, Broccoli, and Avocado)

a Recipe by:  It’s Good to be the Cook

Ingredients:

1 teaspoon Light Butter

1/2 Portobello Mushroom, washed, patted dry, and chopped

1/4 Onion, sliced thin

1 Egg

2 Egg Whites

1/2 cup Broccoli, chopped

1/2 Avocado, cubed

1/4 cup Shredded Reduced Fat Sharp Cheddar Cheese

Sea Salt, Black Pepper

Directions:

1.  Heat light butter in a medium-sized pan.  Add mushrooms and onion.  Saute over medium heat until the onions are translucent (I did it for about 4-5 minutes or so).

2.  Scramble the egg and 2 egg whites in a bowl.  Add a Tablespoon of water.  Using water instead of milk will keep the eggs nice and fluffy.  Pour the scrambled eggs over the mushrooms and onions.  Add the broccoli.

3.  Keep on medium heat and let cook until the bottom has solidified.  Add a sprinkle of salt and pepper.  You can also swirl the pan around to re-arrange the uncooked egg more evenly.  Put a lid on the pan.  

4.  After about 3 or 4 minutes, lift up the lid.  If the top layer is solidified, flip the egg if you can.  If not, don’t worry about it.  Add the cheese evenly and avocado piece by piece to evenly distribute.  Fold the omelette with a large, flat spatula and cover again for 2-3 minutes.  

5.  Enjoy!!

Here’s what the egg looked like right before I flipped it. Keeping the head on medium will prevent the eggs from burning. It takes longer but it’s worth it.

Added some shredded cheddar and avocado

Finished product… OMG! Amazing. Avocado in eggs = heaven.

One-Pan Hash Brown Breakfast

OMG!  I made the actual best breakfast ever this weekend, and no one was there to witness it! I recently bought a bag of Trader Joe’s Shredded Hash Browns and I’m lovin’ it.  They are reallllly easy to work with.  The ingredients on the bag?  Potatoes.  That’s all!  It is really nice to have the potatoes pre-shredded.  It’s also really cheap.

After my Saturday morning workout, I come home starving.  I like making smoothies or having some yogurt, but on this particular day I was famished… and nothing light was going to do the trick.

I took out the hash browns, some bacon, eggs, and shredded cheese and went to work.

One-Pan Hash Brown Breakfast

Recipe by:  It’s Good to be the Cook

Serves: 1

Ingredients:

1 Tablespoon Oil (you can use Olive Oil but I’ve been using Sunflower Seed Oil)

1 Cup – 1.5 Cups Shredded Hash Browns (I used TJ’s frozen, or you can make your own)

1/2 Onion, sliced or chopped thin

Sea Salt, Black Pepper, and Smoked Paprika

2 Slices Bacon, cooked

2 Eggs

1/4 Cup Shredded Cheese (I used Red. Fat White Cheddar)

Directions:

1.  Heat the oil over medium-high in a small sized non-stick skillet.  Mix the hash browns and chopped onion together.  Add the frozen hash brown mix to the pan.  Arrange so they are covering the bottom of the pan evenly.  Season with salt, pepper, and smoked paprika.

2.  Let the potatoes be for 5 minutes or longer, until they start to brown on the bottom.  Flip the potatoes (which should now have taken the shape of the pan, almost like a pancake) so you can cook the top side.

3.  Add the bacon.  *I had microwaved mine which makes it really crispy.  If you don’t want to do that, you can fry up the bacon in the pan first, remove- leaving the bacon grease, and only use 1/2 Tablespoon of Oil.  Add the shredded cheese.

4.  Crack one egg at a time over the potatoes.  Cover the pan and let cook.  After about 4 minutes, check on the eggs and slide out of the pan once the egg whites are white and cooked through.

After it was flipped

This was soooooo yummy.  I’m totally into Smoked Paprika now, and it tasted fabulous with the potatoes.  I only discovered Smoked Paprika because TJ’s started selling it ($1.99 I believe btw)… and i love it.  It gives everything a smoked flavor, and almost makes it taste like it came right of a BBQ!  It also helped give the potatoes a really nice looking darker color when they were done cooking.

At first I was bummed the egg didn’t stay completely on the potatoes, but it didn’t matter in the end! SO GOOD!

The eggs cooked perfectly, which is so hard for me to master.  Cooking them ontop of the potatoes, rather than directly on the hot pan prevented the egg whites from being overcooked, while covering the pan helped create steam which allowed the whites cook all the way through without having to flip them.

Look at this amazing bite! I loooooove black pepper, if you couldn’t tell!

Healthy Dinner Idea: Veggie Quinoa & Poached Eggs

Every time I look at these photos I want to make this for dinner again.

A couple weeks ago, after cooking up some Quinoa for the first time… I used the leftover plain Quinoa in a few different ways.  My favorite dish I made out of the leftovers was for sure this Veggie Quinoa with a Poached Egg.  Since I’ve discovered Poached Eggs this winter, I’ve been obsessed!  They’re so easy and yummy and I just love them so much.  I’ve also used them in this Breakfast Baked Potatoes Recipe.

Although I normally would try to have only 1/2 of a cup of Quinoa (it’s really good for you but high in calories), I made this meal after a big workout and was really hungry.  Since quinoa has so much protein, I decided to bump it up to a full cup and add some Veggies to make it seem like even more food.  This meal actually has a total of 38 grams of protein!

Veggie Quinoa w/ Poached Eggs

Recipe by:  It’s Good to be the Cook

Ingredients:

1 Cup Quinoa, cooked

1 Cup Broccoli, cooked

1/2 Cup Cherry Tomatoes, halved (I used the orange ones!)

1/2 Cup Onions, sauteed

2 Eggs

1 Tablespoon Reduced Fat Parmesan

1 Tablespoon Lemon Juice

a few Leaves of Fresh Basil (I had some around so I threw it in!)

Seasonings:  Sea Salt, Pepper, Garlic Powder

Directions:

1.  Take the cooked Quinoa, Broccoli, Onions, and Cherry Tomatoes and mix them together with 1 Tablespoon of Lemon Juice and the Basil & Seasonings to taste.  Top with Parmesan Cheese.

2.  Poach 2 Eggs.  (Directions from me here or a different way here).  Remove with a slotted spoon and place ontop of the Veggie Quinoa mix.

MMM I can’t get enough of poached eggs!

Stelly is always my helper in the kitchen!

Dieting is hard!!

F Dieting.  It really, really, really sucks.  It really sucks when you LOVE food like I do.  About 3 weeks ago, I started back up on the new Weight Watchers program.  I am also seeing the dietitian at my work (aka “John the Dietitian” … as we have another John in my office).  John the Dietitian is wonderful and fills in the blanks that WW leaves out, such as how many servings of grains/fruits/dairy, etc I should be eating per day, the timing of my meals, and things like lowering sugar intake.  The combination of the two programs have been really helpful.

This all sounds fine and dandy, until I get home and my parents are making a delicious homemade pizza… I didn’t get a chance to food shop for the week, and I’m exhausted from working out and finally getting home at 8pm.  WTF’s a girl to do?!

Although my parents, boyfriend, sister, and some friends are supportive of my trying to lose some weight, it is still so difficult to try to be “good” when everyone else… isn’t.

Snacks are a big weakness at home.  My family is notorious for having a fully stocked chip/snack cabinet, filled with new flavors and types of goodies.  The same thing goes with our sweets and candy.  My Dad is Tastykake’s #1 Fan and we even keep boxes of those out on the counter… in plain sight.  I’ve grown used to avoiding at least those, but fresh soft pretzels and new chips are nearly impossible to ignore.

At work… free food is such a trigger for me breaking my diet.  With the way my finances have been (well since I graduated, ha)… the sound of free food is almost too good to pass up.  Most of the time, free food is never what I really want to or should be eating.  People bring in chocolates, cookies, hoagies, bagels, etc etc.  My co-workers never really get the point that i DO NOT WANT to eat bad!  They continue to try to give bad food to me… it can be very hard at times to say no.

With friends, the hardest thing for me is going out to eat.  I absolutely LOVE trying new restaurants, and i seriously enjoy spending time with my girlfriends… but going out to eat with them twice or even just once a week adds up.  I feel guilty but try to steer our restaurant choices to make sure there is something I can eat that is on the healthier side.

With all of these outside factors constantly affecting my choices, of course it’s going to be hard to diet.  However, it is ultimately my decision what I put into my body.  Making smart choices can be hard but they’re what it takes to make a difference.

Although it’s not fun, a great way for me to make good decisions is to “be on my own” for dinner.  This week, my parents cooked up a homemade pizza and Dave made himself a ridiculously gooey grilled cheese.

It smelled as good as it looks!

Dave’s RIDICULOUSLY AMAZING grilled cheese… mmmmmmmmmmm!

I decided to go on my own and make a Spinach & Tomato Omelet with Toast.  It’s so easy, so healhty, and honestly I love it.  Eggs are my absolute favorite healthy food… I love them in the morning… with my lunch… and it is a GREAT dinner when I’m short on time and “points”!

I love to load on the spinach… its super healthy and ZERO points, like all green veggies!

A huge dinner for only 5 WW Points… Oh, and I love ketchup on eggs. 🙂

Spinach & Tomato Omelet w/ Toast

ONLY 5 POINTS!  (it will be more if you don’t measure the parm & cream cheese, so be careful!)
Ingredients:
2 Egg Whites
1 Egg
Handful Spinach
1/2 Tomato, chopped
2 Slices Smartwheat Wonder Bread (the best diet bread, ever)
1 teaspoon Fat Free Cream Cheese
Spray Butter
Sprinkle Parmesan Cheese & Garlic Salt
Directions:  Easy!!
1.  Mix eggs and pour onto a heated & sprayed frying pan.  Mix it around with heat-proof rubber scraper until the eggs start to settle on the bottom.  Add tomato & spinach.  When the egg is almost cooked, fold over and let the inside cook for another two minutes.
2.  Toast the bread, then spread the cream cheese on one side, spray butter and a sprinkle (teaspoon or less) of Parmesan cheese on the other.  I like a little garlic salt on that piece too!

Do you have any tricks for eating right?  What are your favorite healthy foods?

Green Eggs & Matzah

Happy Passover, everyone  (and almost Easter to everyone else)!

It’s only 11am and I just got home from kicking some major workout ass.  Starting at 8:30, I took an intense “Power Strike” class (similar to kickboxing) and then immediately after, an hour-long spin class with my favorite instructor.  It was exhausting but I feel great.  I force myself to take a shower, somehow finding the strength to stand for more than five minutes.  Almost right after I hop out… I’m starved!  What to make that’s… a.  Passover-safe (I am “keeping” it this year which for me just means nothing with yeast in it for a week) and b. that won’t “ruin” the amazing workout I just had.

Since I can’t sop it all up with toast… poached eggs are out.  Pancakes, French Toast, out and out.  Knowing that this would be both my breakfast and lunch, I wanted to think big.  I also wanted to give breakfast potatoes another stab… since I normally screw those up.

Green Eggs & Matzah it is!  Oh, and I’ll throw in a small potato’s worth of the BEST Breakfast Potatoes I’ve ever made!

Green Eggs & Matzah

Ingredients:
6 pieces Frozen Broccoli (small ones)
1/2 Cup Frozen Chopped Spinach
1 Large Egg
3 Egg Whites
1 Tablespoon Avocado
1 Slice Sargento Deli-Style Reduced-Fat Swiss Cheese
1 Sheet Egg-Whites Only Matzo
1 Tablespooon Light Butter
1 small Yukon Gold Potato
1 Tablespoon Olive Oil
Directions:
1.  Microwave broccoli and spinach until it’s mostly heated up, about 1 minute.  Spray a saute pan and heat broccoli and spinach.
2.  Stab the small potato with a fork a few times, and microwave it for about 4-5 minutes, depending on size.
3.  Beat Egg, Egg Whites, and a teaspoon of water, then cover the green veggies in the pan with it.  Season if you’d like.  Cook on Medium heat and cover.
4.  Meanwhile, let the potato cool for a few minutes.  You can smash it with the heel of your hand or slice it (it will smush a little bit… don’t worry).  Throw these in a smaller pan with oil already heated up on medium or medium-high.  I seasoned w/ my favorite Montreal Spicy Steak Seasoning and Paprika.  You can do just salt and pepper, or really anything.  Mix up occasionally to avoid burning.
5.  Check on the eggs.  Run a heat-safe rubber spatula around the edges to make sure it’s not sticking.  If it is- cut your losses and just make a scramble!  Once the top is mostly cooked, take the avocado and place it in a few pieces throughout the egg.  Break up the slice of cheese and evenly distribute.  You can fold here  or put the cover back on.  Lower heat to warm/low to avoid burning the bottom of the egg.
6.  Once the egg is fully cooked, and the potato is cooked to your liking (crispy for me!) Serve on a plate.
7.  Where’s the Matzah?  I took one sheet of Matzah and broke it up into three.  Since I’m so indecisive, I had to have it three ways!  (Light Butter and Sea Salt on one… Light Butter and TJ’s Coffee/Chocolate/Sugar Grinder on the second, and homemade strawberry jam on the third).

Results… OMG!  First of all, the potato was fantastic.  It’s my first time making any type of breakfast potato successfully.  YAY!  The eggs turned out humongous, which was perfect for my grumbling post-workout belly.  I should remember for next time, that when I add avocado to my omelets, I don’t need ANY cheese!  The creaminess of the avocado is a great replacement for cheese.   Now, for the Matzah part… I love it but I’m sure most people wouldn’t agree.

This entire meal, cheese… matzah… and even the light butter included… only ran me around 500 calories!!!!  Can you believe that?  A full breakfast and lunch with all of that stuff.  Nice!

Breakfast Baked Potato

My new obsession with poached eggs is getting out of control. While I was working out yesterday, a brilliant idea came into my head… breakfast for dinner. I love breakfast so much, so this isn’t a rare occasion. The newest creation: The Breakfast Baked Potato. I took everything in a great savory breakfast and put it into one package- a baked potato!

Ingredients:
1 large Russet Potato
Sea Salt
Olive Oil
1 Tablespoon Light Butter
1 teaspoon Chives
1 teaspoon Cilantro
2 slices Bacon, cooked (I over-cooked mine- so it will crumble… in a pan with fresh ground pepper and a sprinkle of brown sugar)
2 Tablespoons Shredded Red.-Fat Cheddar Cheese
1 Egg, poached (see how to poach an egg in the microwave)
Fresh Ground Black Pepper
Green Tabasco Sauce (or hot sauce… optional)

Directions:
1. Bake the potato in the oven for an hour or longer, depending on how many you make. You can also bake it in the microwave for 8-10 minutes. Either way, I cover mine with a spray of olive oil and a sprinkle of sea salt. Check w/ a fork to see if they are done when the time is up.
2. Cook the bacon. Again, you can do it the way I did in a pan or you can simply cook it in the microwave on a paper plate covered with papertowel (cover the bacon too). If you do it in the microwave, cook it for 20 seconds at a time until it is crisp.
3. Cook the egg when everything is almost done.
4. Open the baked potato, and top with butter, cheese, bacon, salt, pepper, chives, cilantro, and anything else you’d like. Gently place the egg ontop. Break the egg over everything and ENJOY!

This turned out to be fabulous. I added some Green Tabasco for some heat and just a little bit more light butter. The potato I made was huge and this was all I needed for dinner. It was so tasty!

What else should I do with Poached Eggs?

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