Mini Egg Muffins

Super Duper easy breezy breakfast recipe I found for myself. For Myself…Yeah… Sometimes my mornings are so crazy, especially when I get up little late, but still crave for super yummy delicious breakfast before I step into my hectic schedule. I found this recipe is a super easy, can do many things in parallel, no need to stay in kitchen, yet can enjoy the healthy, tasty breakfast.  I thought of sharing this for kids too… Yep, most of the kids like Egg and Toast.  They may get bored of same stuff daily.  Changing the shape and structure, and put few colors, and add veggies to it,  make them feel good, interesting to eat healthy.  You can just use any vegetables that you have in fridge, and any cheese as Kids like. I prefer No cheese for me… so here is the recipe with veggies what I have for today.

What you need: A Muffin Tray

Preparation Time: 5-10 mins
Cook Time: 15 mins

Ingredients: Eggs – 3 eggs
Milk – 1 tbl spoon (Optional)
Potatoes – 1 – Peel, Chop into small cubes (You can also use frozen hashbrown potatoes)
Mushrooms – 1 small cup
Spinach – 1 small cup ( I used fresh spinach, Pls Thaw when you use frozen)
Red Bell Pepper – A Small piece, Chop into small cubes
Green Bell Pepper – A Small piece, Chop into small cubes
Onion – 1 small (Peeled, and Chop into small pieces)
Butter or Oil  – 1 spoon
Cooking Spray – to grease the muffin tray
Salt- as per taste
Black crushed Pepper- As per taste
Cheese – Optional (Please use grated cheese what ever kids like)

Preparation Method: Preheat oven to 350 degrees. Spray muffin tray with cooking spray. Heat a skillet, add butter, add all veggies, add salt and Pepper, Saute for 2 mins. In a large bowl, add eggs, little salt and pepper, add milk, whisk it together. Spoon the sautéed vegetables in muffin cups, and pour the egg mixture on top the veggies till half of the muffin cup.  Sprinkle the cheese on top of egg mixture.  Note, eggs puff up little bit, so make sure you pour only till ½ of the muffin cup. Let it bake for 10-15 mins (Depending on the oven) or till it turns golden on edges.  You can also test with toothpick or fork. Insert a tooth pick or fork in the middle of muffin, muffins are done when the toothpick comes out clean. Serve the kids with a side of toast or a fruit. 
Tip: You can make it as a party appetizer or you can also make it as batch, keep it in fridge and serve by heating in a microwave for the next day.

Roasted Veggie Frittata:

Roasted Veggie Frittata:

“They eat all this egg, fruits, cereals, milk, bread toast’ …..When my friend said about kids preferences, I simply decided to make few easy simple things with those ingredients. It is a perfect easy recipe for a group of people without spending longer hours for kitchen. I used the vegetables which are in my fridge. You can use any kind of vegetable as per your choice.  Being a working woman, I prefer very easy recipes and prefer the cooking to be simple, quick yet healthy and delicious.

Additional Equipment You need: Cast Iron Skillet or any over-safe skillet.  (I used 8 inches round pan)

Preparation time: 10 mins

Cooking Time: 10-15 mins
Serving Size: 2 people

Ingredients:
Eggs – 2  large
Potato – 1 small size – Peeled, Cubed into small pieces
Onion – 1 small- peel and chop into small pieces
Red Bell Pepper – ½ or a small piece , Seeded and diced into small pieces
Green Bell Pepper – ½ or  a small piece, seeded and diced into small pieces
Scallions – 1 small- washed and diced into small pieces
Asparagaus – 3 small
Oil – 2 table spoons
Butter – 1 table spoon
Salt – as per taste
Freshly ground Black Pepper – ½ tea spoon or as per taste
Parmesan Cheese – 1 spoon – Optional


Preparation Method: Preheat over at 350 degrees. Heat the Skillet, Drizzle Oil, place all the chopped vegetables, sprinkle salt and pepper. Fry for two mins. Beat the eggs in a small bowl. Add little salt and little pepper to egg mixture. You can also add grated parmesan cheese. Pour the egg mixture on top of the vegetables, let it cook for 2 mins withoiut stirring. Place the skillet into oven, and let it cook for 10-15 mins.  Remove from oven, serve hot.

Breakfast for Kids

I don’t have kids. Well, I am single, so all my recipes are only related to my own appetite and my own passion in trying to new techniques to satisfy my stomach cravings. It just happened that few of my close friends kids turned 4, and my friends repeatedly mentioned how fussy the kids are in eating breakfast, how difficult for them to enjoy vegetables…I also met someone who is so special, also need of some good recipes for the kids (I think so, but I am not sure)… so I thought of exploring few creative and delicious, healthy recipes for kids. Yes, I don’t have kids, there is no one sit next to me for dining, enjoy or comment or waste the food etc..etc.. But how does it matter as long you have heart to see what kids want… so, friends, here you go, few recipes are for you. Try for your kids…hope they enjoy…these recipes are for naughty, cuty, cranky, chubby, lovely kids….

Oats Crusted Fried Eggplant

I am not a health freak. I hardly eat Oats and I hardly follow any trendy healthy options . It just happened for me to see many varieties of Oats at one of my friend’s place on a sleepover. She is so sweet, really made me remember my forgotten love for Italian and mexican food, explained her passion about oats and other healthy options. With in few weeks span, I had to go for lunch with one of my friend, who simply loves Italian food, especially for Eggplant Parmesan. I thought of creating a recipe which can satisfy both of them, a modified version of eggplant parm, which can be healthy yet delicious, also can be used for traditional eggplant parm (I will make it soon). As I am single, with small stomach, my recipes always goes for only one person. You can modify accordingly to your need.

Ingredients:

Eggplant: 1 medium size
Oil – 3 spoons (I used Canola Oil. You can use Canola Spray or Olive Oil or Butter)
Whole Oats – 1 cup ( I used Quaker Old Fashioned)
egg – 1 large egg
Salt – as per taste
Black Pepper – ½ spoon
Red Pepper Flakes – 1 spoon
Ricotta Cheese – 2 spoons (Optional)
Basil Leaves – 2 leaves (Chopped ) for garnishing (Optional)

Total Time: 15 - 20 mins

Preparation Method:

Take Half a cup of oats and grind into a coarse powder. Place in a plate. Season the Oats flour with Salt and pepper.  Take another bowl, whisk the egg, season it with Salt and Pepper. Keep the rest of the oats in another plate. Wash Eggplant. Cut into ½ inch thick round slices. Sprinkle little Salt and pepper on both sides. Dip Each slice into Oats flour, shake off if any excess, then dip into egg mix, and finally into the oats. Take a Pan, grease it with Oil or Oil Spray, place the eggplant slices into the pan. Let it fry 3-4 mins on one side, flip and then from 2-3 mins on other side. (You can also bake the eggplant slices by placing in a baking sheet, 350 F about 20-30 mins. I fried because it’s a small batch, and was in need of making something real quick. ) Remove the fried eggplant slices, apply Ricotta cheese as spread, sprinkle Chopped Basil Leaves. Serve it with a Side of Salad or Ketchup. For me, It's a perfect Appetizer or an evening snack or a simple dinner . I had it with a fresh salad made with Butter Lettuce, Avacado, Cucumbers, Radish and Baby Corn.

Coconut Shrimp Curry

I am not a great fan of Seafood. Well, to be honest, I am the only one in my family atleast give a try to eat sea food. Either my dad or my sister don’t like sea food at all.  My friend Deepthi made me to taste Shrimp often. She only eat either fish or Shrimp, and she is an excellent cook, so I started exploring those two items in different ways to make her happy.  I am not sure which cuisine this recipe belongs to, I tried to add Jamaican/ Cuban/ Thai flavors to traditional South Indian recipe. It resulted the most succulent, delicious, mildly flavored Shrimp Curry.

Total time: 25-30 mins

Ingredients:

Shrimp – 15 count, fresh/ frozen , uncooked, Peeled, Deveined  (You can also use frozen, uncooked)
Onion -  1 small, peel, chop into small pieces
Ginger Garlic Paste- ½ tbl spoon
Tomato – 1 small – wash, cut onto small pieces
Fresh grated Coconut – 1 small cup – (Grind and make a coarse paste)
Red Bell Pepper – Small or ¼ portion – Remove the Seeds, Cut to Long thin Slices (Optional)
Green Bell Pepper – Small or ¼ portion – Remove the seeds, Cut into Long thin Slices (Optional)
Salt – 1 tea spoon (As per taste)
Crushed Pepper – ½ tea spoon
Turmeric – a pinch
Red Chilli Powder – ½ tbl spoon (As per taste)
Coriander powder – ½ tbl spoon
Mustard Seeds – ½ tbl spoon
Jeera Seeds – ½ tbl spoon
Bay Leaves – 2  (Optional)
Basil Leaves – 2 or 3 (Optional)
Oil – 3 tbl spoons

Preparation Method: I used medium size, uncooked Shrimp. You can use any size, cooked or uncooked shrimp.

Take shrimp in a small bowl, mix it with Salt ,  Turmeric and crushed pepper . Take a Pan, add a spoon of oil, let it get hot. Add Shrimp and cook them for few mins. Cook 2 -3 mins at one side, flip and cook the other side.  Cook them until a little pink color. Remove from the pan and keep them aside.  If you use cooked shrimp, you don’t have to fry in the beginning.
Add two spoons of oil, heat the oil, add mustard seeds, jeera seeds. Fry for a min, and add chopped onion. Fry the onions till turns to golden brown color, add ginger garlic paste, red bell pepper, green bell pepper pieces, salt, turmeric, Red chilli powder, Coriander Powder. Fry for 2-3 mins. Stir to make sure not to burn the spices. Add shrimp, mix well, fry for a min. Add chopped Tomato, Coconut Paste, Bay Leaves, stir well. Close the lid, let it cook for 5-10 mins, bring it to simmer. Stir in the middle if required. Add chopped Basil leaves at the end to enhance the sweet flavor. Serve hot with Steamed Rice or Roti. 

Veggie Basket (Fully Loaded Veggies in a Bread Basket)

This morning was so beautiful, rain, fog, woods…made me feel so good, and made me to crave more delicious breakfast than usual. My cravings this morning resulted this recipe with a kind of a Toast with Sauteed Vegetables. I used the vegetables which I have in my fridge. You can use either eggs or any vegetables as per your choice.  

Ingredients:

Green Bell Pepper – 1 medium size, washed, remove seeds and chop into small cubes
Red Bell Pepper – 1 medium size, washed, removed seeds and chop into small cubes
Potato – 1 medium size , washed, peeled and chop into small cubes
Green Peas – 1 small cup
Onion – 1 small- Peel and chop into small pieces
Garlic – 1 small pod – peeled and chopped  (Optional)
Jeera Seeds – 1 small tbl spoon (Optional)
Mustard Seeds – 1 small tbl spoon (Optional)
Oil – 2 spoons  (to sautee the vegetables)
Salt – 1 tbl spoon (as per taste)
Crushed Pepper – 1 tbl spoon (as per taste)
White Bread – 6 slices
Butter – 1 small cube ( bring to room temperature) – (Optional, You can use any Vegetable Oil)

Grated Sharp Cheddar Cheese – 2 spoons – (Optional)

You also need a Muffin Tray for this recipe.

Preparation:

Preheat Over at 410 °F. Spray the muffin tray with cooking spray or with grease with butter.

Stuffing Preparation: Heat Oil in the pan, add jeera seeds, mustard seeds, let it splatter. Add chopped Onion, fry for two mins till it leaves the raw smell (Or fry till turn little brown color), add chopped garlic, chopped vegetables (Bell Peppers, Potato) and peas. Add salt and pepper, sautee the vegetables for 5 mins or till vegetables leaves the raw smell.

Take the bread slices, Remove the edges. Cut Diagonal and make every slice into two pieces. Apply Butter to both sides of the slices. Place the slices in each muffin cup by pressing in bottom and sides as a cup.  Take a spoon and Fill the cup with vegetable stuffing. Sprinkle Chedder Cheese on top of the vegetables. I am not a cheese lover, so I just sprinkled a little. Also I used Sharp Chedder Cheese. You may use any cheese as per your choice.

Place the muffin tray in the pre-heated oven and let it bake for 10-15 mins. The baking time varies depending on your oven settings.  You can check the oven till the bread turns brown.

Remove the Tray from oven and let it cool for 5 mins. Remove the baked veggie cups from tray with the help of knife or fork and serve hot. Enjoyy !!!