Friday, October 23, 2015

Grecian Omelette

Yields: 1 omelette
Eggs, large: 2
Olive Oil: 1 Tablespoon 
All Purpose Seasoning: 1/8 teaspoon 
Cucumber Sauce: 1/4 cup

Feta Cheese, crumbled: 1/8 cup
Sundried Tomato, chopped fine: 1 Tablespoon
Italian Seasoning: pinch

1. Mix feta, sundried tomato and Italian seasoning together. 

2. In a small non stick pan (6-8 inches), heat 1 tablespoon oil, over a medium high heat Meanwhile in a bowl mix together the 2 eggs, seasoned feta cheese, tomato, spinach and all purpose seasoning.  Be sure to use a whisk and really stir some air into the eggs.  You should see little bubbles forming.  Making sure the oil is hot, pour your egg mixture into the pan and allow to spread to the sides.  Without touching it allow to cook for about 30 seconds to 1 minute.  Slowly run a rubber spatula against the edges of the pan to loosen the egg from the sides, being careful not to rip the egg. Once the egg is completely cooked on the bottom carefully stick the rubber spatula under and flip over the omelette and allow to cook another minute, fold over and cook on both sides until desired doneness is achieved. 

3.  Plate and spread cucumber sauce over omelette and enjoy. 


Monday, October 19, 2015

Low Fat Greek Yogurt Cakes

This is one of the delicious recipes that I created for our restaurant menu.  Made with Greek yogurt and egg whites you can forget about the guilt and enjoy this low fat option right at home.

Yields: 5 - 4" cakes

Nonfat Greek Yogurt Container: 1 - 5.3 oz container
  (use blueberry yogurt)
Egg Whites: 2
All Purpose Flour: 1/2 cup
Baking Soda: 1 teaspoon
Baking Powder: 1/4 teaspoon
Salt: pinch
Blueberries, fresh: as needed

1.  Whisk together the yogurt and egg whites.

2.  Add your dry ingredients and whisk together until fully combined.

3.  Allow mixture to sit for about 20 minutes and whisk again.  Batter may be thicker than your regular pancake mix

4.  Heat a griddle over medium high heat and spray with non stick spray.  Using a 1/4 cup measure scoop and pour cakes onto hot griddle, do not crowd the pan, only cook what comfortably fits on your griddle.  Spread cakes out a little but so they are 4 - 5 inches wide.  Fill cakes with desired amount of blueberries.

5.  Allow to cook for 2 - 3 minutes until golden brown and carefully flip over and allow to cook for another 2 - 3 minutes, until pancake is no longer wet in the middle.

6.  Keep finished cake warm and repeat for the rest of the batter.

7.  Serve with a reduced calorie pancake syrup if desired.




Chicken Fajita Omelette

Chicken Fajita Omelette
Recipe makes 1 omelette

Eggs, large- 2
Onions, chopped small- 1- 1/4” slice
Green Peppers, chopped small- 1/2 each
Grilled Chicken Breast, chopped small- 1/8 cup
Pepper jack Cheese- 2 slices
Taco/Cajun Seasoning- 1/4 teaspoon
Olive Oil- 2-3 Tablespoon
Salsa- as desired
Sour Cream- as desired

1.  In a non stick pan, grill a chicken breast with 1 tablespoon oil, a little salt, pepper and oregano until the breast in no longer pink.  Place on a cutting board and chop into small pieces.

2.  In the same pan (add a little more oil if needed) cook the onions and peppers until soft with a sprinkle of salt & pepper.

3.  In a small non stick pan (6-8 inches), heat 1 tablespoon oil, over a medium high heat  Meanwhile in a bowl mix together the 2 eggs, chopped chicken, chopped/cooked vegetables and taco seasoning.  Be sure to use a whisk and really stir some air into the eggs.  You should see little bubbles forming.  Making sure the oil first, pour your egg mixture into the pan and allow to spread to the sides.  Without touching it allow to cook for about 30 seconds to 1 minute.  Slowly run a rubber spatula against the edges of the pan to loosen the egg from the sides, being careful not to rip the egg.  Once the egg is completely cooked on the bottom carefully stick the rubber spatula under and flip over the omelette.  Once the Omelette is flipped, place your cheese on the one side and allow to cook another minute or 2 depending the doneness you desire.

4.  Fold the omelette in half and remove from the pan onto the plate.  Serve with salsa and sour cream.