Scrambled Eggs with Spinach & Parmesan

Scrambled Eggs with Spinach & Parmesan

Sounds like an easy and quick dish for breakfast, lunch, or light dinner. On my to cook list and I will sort out the fresh to frozen spinach as well.
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 1 serving

Ingredients
  

  • 2 eggs, chicken
  • salt and black pepper, as desired
  • 1 teaspoon olive oil
  • 3 cups fresh baby spinach, I will determine frozen as well
  • 1-2 tablespoons Parmesan cheese, grated
  • red pepper flakes, as desired

Instructions
 

  • Crack the eggs into a small, season with salt and black pepper as desired, whisk and set aside.
  • In a non stick pan, heat the oil, then add the spinach and cook until wilted, mixing often. about 1 minutes.
  • Pour in the whisked eggs and stir to mix in, cook for a bout 1 minute, stir occasionally until the eggs are just set.
  • Stir in the cheese, and when mixed, transfer to a plate and sprinkle with red pepper flakes as desired.
  • Enjoy with some toast on the side if desired.

Notes

Low cost.
Adapted from an internet recipe.
Sumac Fried Eggs

Sumac Fried Eggs

Adapted from an internet recipe.
This sounds good, and as I understand it, Lebanese in origin. USE ONLY store bought dried sumac. On my to cook list and soon. This is presented in two ways, the first way is sumac at the end, the second way is to flavor the oil with sumac, please let me know your comments.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Lebanese
Servings 2 servings

Ingredients
  

  • 3 tablespoons olive oil
  • 1 red chili, seeded and sliced thin
  • 3 cloves garlic, peeled, thinly sliced
  • 4 eggs
  • sea salt
  • dried sumac, as needed

Instructions
 

First Method

  • Heat the oil in a large non stick pan on medium heat, when hot, add the chili and garlic, saute, stirring often, until the chili is soft and the garlic browned, do not over cook the garlic or it may result in a bitter taste. Remove the garlic and chili leaving the oil in the pan.
  • Crack eggs into the pan and season with sea salt to your liking. Gently move the move the eggs around with your spatula, the goal is sunny side up, firm whites, but browned and crispy sides and bottom. The yolk should be runny. You may need to cook these in batches, 2 eggs at a time.
  • Place one to two eggs on a plate, sprinkle with the garlic and chili mixture, and a light pinch of sumac.
  • Serve with sides of your choice, rice would be good.

Second Method

  • Heat the oil in a large non stick pan on medium heat, when hot, add a tiny pinch of sumac, then the chili and garlic, saute, stirring often, until the chili is soft and the garlic browned, do not over cook the garlic or it may result in a bitter taste. Remove the garlic and chili leaving the oil in the pan.
  • Crack eggs into the pan and season with sea salt to your liking, and just a tiny pinch of sumac. Gently move the move the eggs around with your spatula, the goal is sunny side up, firm whites, but browned and crispy sides and bottom. The yolk should be runny. You may need to cook these in batches, 2 eggs at a time.
  • Place one to two eggs on a plate, sprinkle with the garlic and chili mixture, and a tiny pinch of sumac as desired.
  • Serve with sides of your choice, rice would be good.

Notes

Low cost per serving.
Oyster Thai Omelet

Oyster Thai Omelet

Rrayada Thayer, Thailand.
Thai omelets are generally airy and fluffy cooked eggs, not folded over. This is quick and easy, served with rice on the side, a simple and filling meal for 3-4 people. Oyster meat, these are small oysters, the meat is 1 to 1½ inches long, is mixed into the eggs before going into the pan, and is delicious. My wife made this today, 7 June 2018 for breakfast for herself, her mother, and I.
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Thai
Servings 3 people

Ingredients
  

  • 4-5 eggs
  • teaspoons fish sauce, OR use a pinch of salt
  • 1 cup oyster meat, add more to your liking if desired
  • 2-3 spring onions, chopped, green and white parts
  • cooked rice, for serving
  • cooking oil, as needed

Instructions
 

  • Put a wok or non stick pan on high heat and add about ½ cup of cooking oil. For a non stick with the rounded sides, a 10 inch pan is perfect and you want about ¼ inch of oil on the bottom of the pan.
  • While the pan is heating, break eggs into a bowl. Add the fish sauce to the eggs, and beat with a fork until frothy. Add the oyster meat and spring onion, and mix that in.
  • When the oil just starts to smoke, turn the heat to low and quickly pour in the beaten eggs, it will fluff before your eyes.
  • Using a spatula, spread the oysters out a bit, they normally collect in the center, then lift the edges to get the liquid part of the eggs onto the pan, do this several times.
  • Keep checking the bottom and when getting nice and browned and set well (remember, from pouring into the pan to flipping takes only 45 seconds to a minute) flip the omelet over, move the loose oysters onto the omelet, 20-30 seconds later, the bottom should be browning nicely. Here the eggs are set well on the top, and ready for flipping.
  • Flipped, and some stray oysters being moved around a bit on to the omelet.
  • Slide from the pan onto a plate and serve with rice on the side.
  • Place the omelet in the center of the table, give a bowl of hot rice to each person, enjoy.

Notes

Low cost.
Variants: 1. Add a few drops of lime juice or vinegar for a even more fluffier omelet.
Dill Thai Omelet

Dill Thai Omelet

Thai omelets are generally airy and fluffy cooked eggs, not folded over. This is quick and easy, served with rice on the side, a simple and filling meal for 4-6 people. The eggs are mixed into the fresh dill before going into the pan, and is a brilliant flavor. I seen my wife make this a few weeks ago, and she learned this from her sister.
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 4-5 eggs, chicken or duck
  • handful fresh dill, chopped
  • salt, as desired
  • cooking oil, as needed
  • fresh dill, for serving
  • cooked rice, for serving

Instructions
 

  • Put a wok or non stick pan on high heat and add about 1/2 cup of cooking oil. For a non stick with the rounded sides, a 10 inch pan is perfect and you want about 1/4 inch of oil on the bottom of the pan.
  • The chopped dill in the bowl is for the omelet, the sprigs of dill are for serving. The eggs, farm fresh.
  • While the pan is heating, break eggs into a bowl. Add the salt and beat with a fork until frothy. My wife is beating the eggs at light speed here.
  • Pour the eggs into the bowl with the dill and mix together.
  • When the oil just starts to smoke, turn the heat to low and quickly pour in the beaten eggs, it will fluff before your eyes. The dill will end up on the top, no worries.
  • Using a spatula, spread the dill out if it is clumped in the center, then lift the edges to get the liquid part of the eggs onto the pan, do this several times from all sides.
  • The bottom is evened out, the dill is spread out, just cooking to set the egg.
  • Keep checking the bottom and when getting nice and browned and set well (remember, from pouring into the pan to flipping takes only 45 seconds to a minute) flip the omelet over, 20-30 seconds later, the bottom should be browning nicely.
  • When the bottom is browned, flip again to put the dill on the top.
  • Remove from the pan to a plate and serve with rice on the side. Here, this is garnished with fresh dill on the side as well.

Notes

Low cost.
Variants: 1. Add a few drops of lime juice or vinegar for a even more fluffier omelette.
Recipe provided by my wife's sister.
Thailand.
Shrimp Omelet

Shrimp Omelet

This is basically a Thai style omelet but without any folding, the filling is just mixed into the beaten eggs.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Thai
Servings 1 servings

Ingredients
  

  • 4 eggs, beaten
  • 1 cup cooked small shrimp, peeled, deveined, tails removed
  • 2-3 spring onions, chopped, white and green parts
  • 1-2 tablespoons fresh cilantro, chopped
  • white pepper powder, as desired
  • cooking oil, as needed

Instructions
 

  • For the shrimp, cook them with any method you prefer, such as steaming, boiling, or sauteing. If the shrimp you are using are sort of big, go ahead and chop them into 3/4 inch pieces. For these, I just dropped them into a small pot of boiling water, when they turn pink, drain and drop into cold water to stop the cooking process.
  • Crack the eggs into a bowl and beat well, season with white pepper powder as desired. Get everything else chopped, here, everything ready.
  • Heat a large non stick pan with a good splash of oil, hot but not smoking.
  • When the oil is hot, add the shrimp, spring onion, and cilantro into the eggs and mix together.
  • Pour the egg mixture all at once into the pan, it will puff as well.
  • Use a spatula and lift up the sides to let the egg mixture run onto the hot pan. Cook until the bottom is set and golden brown.
  • Flip the omelet over and cook until the bottom is now set.
  • Flip one more time and serve. This was my dinner last night, can also serve family style and just place the plate in the center of the table and everyone can dig in.

Notes

Low cost.
Common method to make a Thai Omelet.
Omurice (오므라이스)

Omurice (오므라이스)

Adapted from an internet recipe.
This sounds good, and is a first for me to have Korean writing on the site as well, which is always cool to add the other languages. This is a fried rice dish inside an omelet. Originating in Japan then spread to other Asian countries. The main flavoring, ketchup.
Prep Time 20 minutes
Total Time 20 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Korean
Servings 2 servings

Ingredients
  

  • ½ medium onion, finely diced
  • 1 spring onion, finely chopped
  • 1 small carrot, finely chopped
  • 120 grams ground pork, or beef, or chicken, or shrimp, (4 oz)
  • 1 tablespoon soy sauce
  • tablespoons ketchup, plus more for garnish
  • salt and pepper
  • olive oil, for frying
  • cups cooked rice, average ¾ cup per serving
  • 4 eggs

Instructions
 

  • Heat a large non stick skillet on medium heat with 2 tablespoons of oil, when hot, add the onion, spring onion, carrot, and pork. Stir fry until the pork is cooked through and the onion is soft, then stir in the soy sauce and season with salt and pepper as desired.
  • Add the rice, stirring to break up any clumps until it is mixed well, then add the ketchup, taste, and season with salt and pepper as desired. Transfer to a bowl.
  • Same pan, heat a small amount of olive oil, while the oil is heating, break two eggs into a small bowl, whisk with a fork and add a pinch of salt and pepper if desired. Add the eggs to the hot pan and swirl them around to cover the bottom of the pan.
  • When the bottom is set and the top of the eggs are a bit runny, turn off the heat and spoon in half of the rice mixture down the center of the eggs.
  • Fold over both sides and and slide the omelet to the side of the pan, then flip onto a plate. Repeat the process for the second omelet.
  • Drizzle some ketchup on the top of each and serve.

Notes

Low cost.
Slow Cooker Breakfast Casserole II

Slow Cooker Breakfast Casserole II

Adapted from an internet recipe.
This sounds like a great breakfast casserole, this use stale bread (think just cubed and toasted dry, instead of hash browns, so good, on my to cook list. Remember, breakfast dishes always make great dinner dishes as well. Link to the shortcut is listed in the Recipe Notes section.
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Slow Cooker

Ingredients
  

  • butter, as need to grease the slow cooker pot
  • 12 eggs
  • 2 cups milk
  • 1 teaspoon mustard powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 slices bread, cubed and toasted
  • 500 grams bulk breakfast sausage, OR make from a shortcut, (1 lb)
  • cups Cheddar cheese, shredded
  • 1 small onion, diced
  • 1 red bell pepper, diced

Instructions
 

  • Cook the breakfast sausage in a non stick pan until cooked through and fat drained.
  • Grease with butter your slow cooker insert, bottom and sides.
  • Crack the eggs into a large mixing bowl, whisk until well mixed and frothy is ok. Add the milk and mustard, and season with salt and pepper as desired, whisk to combine.
  • Place the cubed dried bread in an even layer in your slow cooker, then add the sausage, cheese, onion, and bell pepper.
  • Pour in the eggs, push down the other ingredients as needed.
  • Cover and set your slow cooker to Low setting for 6 to 7 hours. Check at 5 hours to be on the safe side, the dish is done when the eggs are set and the top is golden brown.
  • Spoon into bowls and add some nice toast and you have a meal, regardless of the time of day.

Notes

Low cost.
Shortcut: Breakfast Sausage.
Kai Yad Sai (Thai Stuffed Omelet)

Kai Yad Sai (Thai Stuffed Omelet)

These are very good! I enjoy these often when I go to other provinces. This recipe is for 4 omelets, normally when this is served, in Thailand, it is huge so think family style, meaning placed on the table and everyone helps themselves to it.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

For the Eggs

  • 6 eggs, chicken or duck
  • ground white pepper, to taste
  • 1/2 teaspoon fish sauce

For the Pork Filling

  • 250 grams ground pork, (1/2 lb)
  • 2 teaspoons fish sauce
  • 1/2 cup roma tomatoes, finely chopped
  • 1/2 cup long beans, finely chopped
  • 4 small shallots, finely diced
  • 2 teaspoons sugar
  • 1/2 teaspoon soy sauce
  • fresh cilantro, chopped, for garnish
  • spring onion, sliced, for garnish
  • ground white pepper, to taste

To Prepare

  • cooking oil, as needed

Instructions
 

  • In a mixing bowl, add the eggs, fish sauce, and season with white pepper to taste. Beat to combine.
  • In a large non stick pan, heat a splash of oil on medium heat, when hot, add ground pork and us your spatula to break it up as it cooks.
  • When the pork is nearly cooked through, add the fish sauce, tomatoes, long beans, shallots, sugar, soy sauce, and season with white pepper to taste. Cook until the long beans are good and tender then remove and cover.
  • In another non stick pan, heat a splash of oil, when hot add 1/4 of the egg mixture and move the mixture around to cook the bottom and set the top mostly.
  • Loosen the omelet from the pan then spoon on 1/4 of the pork mixture into the center. Fold over two opposite sides.
  • Then fold over the two other sides to make a square.
  • Place a small plate, upside down on the omelet and turn the pan over, leaving the omelet on the plate. Cut an X on the omelet to show the pork filling. Repeat for the remaining omelets.
  • Serve.

Notes

Low cost.
Adapted from an internet recipe.
Roti John (Singapore Omelette Sandwich)

Roti John (Singapore Omelette Sandwich)

Adapted from an internet recipe.
This is street food popular in Singapore and Malaysia, and it sounds very good. For this you can use baguettes or hot dog buns. When I make this, I may make the hot dog buns as well, I like a good challenge.
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Course Lunch, Main Dish
Cuisine Malaysian, Singaporean
Servings 10 sandwiches

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 5 eggs, chicken or duck, beaten
  • ½ cup shallots, finely diced
  • 1 green chili, finely diced
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 10 baguettes, or hot dog buns
  • cooking oil, as needed

For Toppings & Sauce

  • spring onions, sliced, white and green parts
  • green chili, sliced
  • tomato sauce
  • sweet chili sauce
  • Sriracha Chili Garlic sauce
  • mayo

Instructions
 

  • In a large mixing bowl, add the ground beef and mix in the eggs, then mix in the shallots, chili, salt, and pepper.
  • Butterfly or split open the baguettes or hot dog buns, keeping them intact on on side.
  • Heat a tablespoon of oil in a large non stick pan, when the pan is hot, spread some egg mixture on the cut sides of the baguettes and place cut side down in the pan, cook for about 2-3 minutes to set the egg and brown the beef (it is a thin layer so it cooks quickly), then flip over and cook the other side for about 1 minute.
  • Serve with toppings and sauces as desired.

Notes

Low cost per serving.
Variant: 1. Use 2-3 cans sardines in olive oil, mashed in place of ground beef.
Mexican Deviled Eggs I

Mexican Deviled Eggs I

Adapted from an internet recipe.
I like hard boiled eggs and I love deviled eggs, so this sounds really good. On my to make list. Although this is low cost, there is shortcuts for even greater savings. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Ingredients
  

  • 8 hard boiled eggs, chicken or duck, peeled, Shortcuts
  • cup mayo
  • ½ cup Cheddar cheese, shredded
  • 2 tablespoons sour cream, Shortcut
  • 1 tablespoon chives, chopped, or spring onion
  • 2 teaspoons taco seasoning mix, Shortcut
  • fresh cilantro, finely chopped, for garnish

Instructions
 

  • Cut the cooled and peeled eggs in half, remove the yolks to a medium mixing bowl and place the whites on a serving tray or plate.
  • Mash the yolks with a fork then add the cheese, mayo, sour cream, chives (or spring onion), just 1½ teaspoons of the taco seasoning. Mix together.
  • Spoon or pipe the mixture into the egg whites.
  • Dust lightly with the remaining taco seasoning and sprinkle lightly with cilantro. Chill in the fridge until you serve. Enjoy.

Notes

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Taco Seasoning Mix, Sour Cream.
Variant: 1. Use hard boiled quail eggs for tiny versions of this recipe.