Broccoli Mozzarella Yogurt Souffles

I saw a recipe on Facebook for Asparagus-Goat Cheese Souffle by Eating Well. I didn't have asparagus or goat cheese, but I did have broccoli, Chobani, and mozzarella. I followed the recipe, except I subbed broccoli for asparagus, and a half cup of Chobani and a half cup of mozzarella instead of 1 cup of goat cheese. This was my first time making souffles. The flavor was amazing, and the souffles were light and fluffy. They did sink some. Perhaps I cooked my souffles too long, or maybe the egg whites were not quite as stiff as they should have been before I added them to the rest of the ingredients.

 

 

 

Flavorful & Quick: Black Forest Ham, Gouda, & Fennel Omelet

I thought my ham, gouda, fennel flavor combination for an omelet was delicious. Anthony thought it was a little heavy on the fennel. If I make it again, I could always cut back on the amount of fennel I use, and I could cut said lesser amount of fennel into smaller pieces. From start to finish, the making and eating of our omelet was around ten minutes. We shared the omelet. It was jam packed with flavor. We didn't even need salt and pepper. After wolfing down his breakfast, Anthony rushed off to catch the bus.

Black Forest Ham, Gouda, & Fennel Omelet:

4 Pieces Black Forest Ham

1/3 Cup Chopped Fennel Stalks & Foliage

1 Slice of Gouda Cheese

Swirlesque Pancakes & Specialty Scrambled Eggs!

Starring Guest Food Artist: Anthony Garland (Husband)

One of my husband's friends came over for dinner. Earlier this week he and my husband facebooked back and forth about a good time for all of us to get together. His friend had said that he wanted to make dinner for Anthony and I, but that his apartment was too small. He asked if he could come to our place instead. Anthony said sure. When his friend showed up for dinner it became apparent that not everyone was on the same page so to speak. We thought the friend was making dinner at our place, and he thought we were making dinner at our place! When Anthony's friend arrived, I was feeding baby Shastya, so Anthony hatched the eggs and pancakes plan.

Unfortunately, my dear husband has never shared his secret pancake recipe with me, meaning I cannot share it with you. What's more, the marble pancakes are a new variation on his traditional secret pancake recipe. About halfway through the supper cooking time I showed up, and Anthony asked me to make the eggs. He had ham, onion, and Gouda to put in them. The meal was amazing. I loved the pancakes.

Philly Cheese Steak Eggs

Why yes, I did grow up in Pennsylvania. While there, I happened to love getting Philly cheese steaks at the food court in the mall and at other random Pizza shops.

I was making breakfast for dinner one evening since I was in a hurry to get supper on the table. Seeing roast beef, cheese, peppers, and onions in the fridge was all I needed to find inspiration for Philly Cheese Steak Eggs!

Asparagus Ham Egg Pie

Some people start a meal with a recipe. Tonight I didn't use a recipe. I put my dinner in the oven, set the timer, and then googled, "quiche bake time" to verify my assumptions.

Ingredients:

3 Pieces Ham

7 Asparagus Stalks

1/2 Pepper

3 Slices Sharp Cheddar

4 Eggs

2/3 cup Milk

Brunch

Last night I told Anthony I was going to make broccoli and cheese omelettes for breakfast. This morning it was after eleven and he was getting kind of hungry. He asked me if I was still planning on making the omelettes! It was so cute that he remembered. He must have been excited about them. So I got up and made brunch.

Last night I had been trying to think of how we could use up the bananas because they had ripened rather quickly. I had thought maybe banana nut oatmeal, but then I thought I could just use them for a nutrient-rich side for an omelette instead for something different, besides oatmeal.

I steamed my broccoli saving some for later. I beat four eggs, salt, and onion powder together and poured them in a sprayed mini skillet over med-high heat. The key to good omelettes, I think, is having a good pan, and spraying it with enough oil. I waited to turn my omelette until the last minute, pushing down the sides and letting the raw egg spill underneath and cook. I also turned the heat down to medium. Then when there was just a little raw egg left, I flipped it, then put cheese on one side. I put some broccoli on top, then one more slice of cheese on top of that to make the omelette moist, and so the cheese could act as glue to hold the omelette together. The omelette was so fluffy, and had some beautiful color on it.