Breakfast Tortillas

With all the egg bakes I have been posting, I figured I’d post a little variation for serving them – breakfast tortillas! Rewind 5 years – J and I decide to try corn tortillas. A package of small tortillas is $1.19 for 50 – it isn’t often you can find something that cheap that doesn’t have questionable ingredients. We needed to try them. In our naive way, we just put the taco filling in the room-temperature corn tortilla and took a bite. Not a good idea. Corn tortillas are absolutely disgusting if you get them cold or straight out of the package. We thought it was crazy that anyone liked them and never bought them again. Fast-forward 2 years from then and my brother’s wife is making us a meal. She whips out the corn tortillas and we cringe a bit. Memories from the last time flood our minds, but we don’t say anything. Then we taste…heaven. The difference? M warmed up the corn tortillas on a griddle before she used them. I would never have guessed something so simple could make such a difference. Now corn tortillas are the only thing we buy. J was in CA last week and ordered corn tortillas at the local Mexican restaurant his group ate at. Everyone looked at him like he was crazy, asking how he could eat them when they are so dry. He happily explained the simple fact that they need to be warmed – thank goodness he was able to save those 3 people the misery of living life without corn tortillas.

Breakfast Tortillas

breakfast tortillasIngredients

  • 2-3 Corn tortillas
  • Cooking spray
  • Leftover egg bake
    2 eggs scrambled with mixed vegetables
  • 1 oz shredded mozzarella cheese


  1. Warm up a non-stick pan over medium heat and spray with cooking spray. Add corn tortilla to the pan and let warm for 1-2 minutes, spray the top with cooking spray and flip over. Repeat until the desired doneness.
  2. Warm egg bake while the tortillas are preparing
  3. Once done, add eggs to the tortilla and top with cheese, Wrap sides and secure with a toothpick. Enjoy 🙂

Green Eggs and Goat Cheese

I have yet another egg bake to post about. This time it’s green, like everything else I’ve posted lately. Remember, green is good – in this case (and most of my recent posts) things are green because they are loaded with basil, which is hands-down my favorite herb. Between the CSA and my two basil plants in the garden, we have been (and will continue to be) eating lots of deliciously seasoned dishes.

Summer squash and zucchini have made it into our CSA box already. Where did the summer go?? Anyway, this is just the beginning of the squash surplus, so I’ve decided to start early with compiling recipes. This was the first dish of the year – green eggs and goat cheese. I prefer summer squash sautĂ©ed; something with the membranous texture of raw squash doesn’t sit well with me. I had never had eggs with squash before, but it makes for a very filling and satisfying breakfast. What do you like to do with your summer squash?

Green Eggs and Goat Cheese

Green Eggs (no ham)


  • Olive oil
  • 3 cups of summer squash and/or zucchini, halved and sliced thinly
  • 1 medium onion, sliced thinly
  • 1/2 – 1 cup fresh basil, chopped
  • Balsamic vinegar
  • 12 eggs (6 whole, 6 whites only)
  • Goat cheese
  • Salt and pepper

Suateed summer veggiesDirections

  1. Preheat over to 350F. Spray a large baking dish with non-stick cooking spray.
  2. Heat about 1 tbsp of oil in a pan. Add onion and saute for 5 minutes. Add the basil and mix well. Add the squash/zucchini and continue to saute until the squash begins to appear slightly translucent and soft.
  3. Turn off the heat and add the balsamic vinegar. I probably added 1/4 cup, but I love balsamic – add as much as you like.
  4. In a large bowl, add the eggs and whisk well. Pour in the vegetables mixture and mix well. Note the green eggs 🙂
  5. Pour mixture into the prepared pan. Top with crumbled goat cheese, salt, and pepper.
  6. Cook for 40 minutes, or until the edges begin to pull away and there is no standing liquid in the center of the egg bake. Since you added some oil to cook the vegetables, there may be some oil standing when it’s done (which is why I use the edges pulling away as a guide).

CSA Veggie Egg Bake


Each week we have got 1 huge bunch of spinach (along with 2 huge bunches of lettuce). There are so many greens that I need to come up with creative ways to use them up – because who really wants to eat salad 2+ times a day? Not this girl, and definitely not my husband. As I’ve mentioned before, we eat eggs every morning for breakfast. While I have been known to throw all kinds of veggies into my eggs, J claims he always “forgets” to add them. The solution – egg bakes. They take less time to heat than frying some eggs in a pan, and they guarantee he has had 1-2 servings of vegetables before 7am.

Egg bakes are super easy to make. You can put anything you like in them. If you use spinach or greens, you need to decide if you want to pre-cook the greens. Remember, spinach shrinks down to next-to-nothing when it is steamed. If you put whole spinach leaves into the egg bake they won’t cook down much, so they will take up a lot of space (= less veggies in your bake). If I am using the entire bag of spinach, I will cook int down first, squeeze out the water, and then place them in the egg bake. It is dense, so it makes a nice base for the egg bake.

photo (3)

Spinach and Roasted Red Pepper Egg Bake
makes 6 servings


  • 18 eggs – 12 whites only and 6 whole eggs
    (12 eggs if you don’t mind using whole eggs)
  • 16oz spinach, steamed and drained
  • 2 cups broccoli, chopped
  • 1 cup roasted red peppers, chopped
  • 1 cup caramelized onions*
  • Freshly grated Parmesan cheese
  • Salt and pepper per personal preference


  1. Preheat oven to 350F. Prepare a large baking dish by coating with cooking spray.
  2. Press the cooked spinach into the baking dish to form the egg bake base. Sprinkle with salt and pepper if you’d like.
  3. In a medium bowl, whisk the eggs and whites together until lightly bubbly. Add the broccoli and red pepper. Stir well and pour onto the spinach base. Top to the mixture with caramelized onions and cheese. Add salt and/or pepper if you’d like.
  4. Bake for 30-35 minutes. You can tell it is done because the edges pull away a bit from the side and there is no standing liquid in the center.

*I love, love, LOVE caramelized onions. To make them I saute any type of onion in a little olive oil. Once they are translucent I had balsamic vinegar and a little salt. Then I simmer for 15 minutes. You can use regular onions in this recipe if you’d like, but I would be sure to mix them into the egg, not just put them on top.

Artichoke and Sun Dried Tomato Frittata

Girls Weekend 12

Every year 4 of my high school girlfriends and I get together for a girls’ weekend. This year I hosted and it was absolutely wonderful. We spent the weekend catching up, eating delicious meals, drinking microbrews and wine, and making homemade beauty products. We spent one night out at the infamous Cleo’s downtown, which is full-out decorated for Christmas year-round. Here’s a picture from the night – they are all so beautiful 🙂

When we decided I would host I was so excited to finally have an excuse to make some of the delicious looking recipes I had been pinning.  For breakfast I had quite the spread – crock-pot steel-cut oats with a variety of toppings, fresh fruit, fresh bread, and this tasty frittata. It was absolutely delicious and only took 10 minutes to throw together. I have made it a few more times since and it has turned out great each time.

sun dried tomato and artichoke quiche

Artichoke and Sun-Dried Tomato Frittata
Original Recipe – Two Peas and Their Pod


  • 27 eggs* (18 whites, 9 full eggs)
  • 1 onion, diced
  • 1 small jar of sun-dried tomatoes, drained and chopped
  • 3 – 15oz jars of artichoke hearts in water, drained and chopped
  • 1/2 bag of fresh spinach
  • Freshly grated Parmesan cheese


  1. Preheat the oven to 350F. Coat a large baking dish or corning ware dish with non-stick spray.
  2. Separate the yolk from 18 of the eggs** and place them in a large bowl. Add the remaining 9 eggs and whisk well. 
  3. Mix in the onion, sun-dried tomatoes, and artichokes. Add the fresh spinach and stir well.
  4. Pour into the baking dish. Top with freshly grated Parmesan cheese.
  5. Bake for 30-40 minutes, or until the eggs begin to pull away from the side and the center is set.
  6. Let cool for at least 10 minutes.

* If you aren’t looking to limit saturated fat/calories, you can use 9 full eggs instead of 18 egg whites. 

**If you feel it is a waste to throw out the 18 yolks, you could save these for a custard. 

Spinach Egg Scramble

I am a breakfast person. Some people don’t have an appetite for anything in the morning, or can get by with a piece of fruit or a slice of toast. Not me. I need a meal. I love having vegetables for breakfast for three reasons:

  1. They are filling (so I am not wasting 1/2 of my morning trying to ignore my  hunger or eating snacks)
  2. They help keep my blood sugars steady (I have reactive hypoglycemia)
  3. I can mentally check off 2 of my 5 veggies servings for the day (score!!)

My favorite thing to make in the morning is eggs with some type of vegetable. Usually it is an omelette, a scramble, or a frittata. This morning I threw together a spinach and tomato egg scramble over a spinach salad, topped with fresh Romano cheese and balsamic vinegar. It was delicious 🙂

I know what you’re thinking – you’re a dietitian, why are you eating cheese and eggs?!? First, eggs are actually GREAT for you. I usually eat 1 whole egg and 2 egg whites. The volume is the same as 2 whole eggs but you cut out 50 calories of fat and add in 15 calories of protein. There is no cholesterol or saturated fat in an egg white, so this is actually very heart healthy. And as for the cheese. Well, I’m a Wisconsin girl, so cheese is a pretty big part of my diet. I like to choose cheese with a lot of flavor, so that I can use a little. There is barely anything in 1/2 TBSP of aged Romano cheese, except flavor of course 😉

Spinach Egg Scramble

Spinach Egg Scramble


  • cooking spray
  • 1.5 cups of fresh spinach
  • 3 eggs
  • 6 cherry tomatoes
  • 1/2 TBSP fresh Romano cheese
  • 1 TBSP balsamic vinegar


  1. Heat a non-stick skillet over medium heat (around a 7) and spray with cooking spray.
  2. Once heated, add 2 egg whites and 1 whole egg. Mix together once and top with a 1/2 cup of spinach. Let stand for a few minutes.
  3. Scramble the mixture for 2 minutes to make sure the egg is cooked throughout. the spinach should start to shrink at this point. Turn off the heat.
  4. Cut the cherry tomatoes in half and place in the pan. Scramble the mixture until you are satisfied with the egg’s doneness.
  5. Put the rest of the spinach (1/2 cup) into a bowl. Pour the egg  mixture over the spinach salad. Top with cheese and balsamic vinegar.
  6. Enjoy – and get ready for a super productive morning now that your brain is nourished and your belly is full 🙂

Vegetable Quiche

Nonstick cooking spray*
2 ounces of shredded, low-fat, part-skim mozzarella cheese
1 cup broccoli, chopped
1/2 red pepper, chopped
2 green onions, diced (include both the bulbs and leaves)
6 eggs
3/4 cup evaporated fat-free milk
1/4 tsp garlic
1/4 tsp basil
dashes of salt and pepper to taste
Slices of whole wheat bread

1. Preheat the oven to 375F.

2. Coat a square baking dish with non-stick spray and line the bottom with slices of whole wheat bread, 1 layer thick.

3. Scatter vegetables on the bottom of the pan (if you prefer soft vegetables over crisp one, saute them in a pan for 3-5 minutes prior to adding).

4. In a mixing bowl, stir eggs, milk, and seasonings.

5. Pour over the vegetable mixture and top with cheese (if you like the cheese mixed in, you can really add it at any point).

6. Bake for 40-50 minutes, depending on your oven, until an inserted knife comes out clean. If the cheese is starting to brown but the center is not cooked all the way through, cover with tin foil and continue to bake, checking every 5-10 minutes.

*many non-stick surfaces can be ruined if you use aerosol non-stick spray on them (yes, I know, they are already non-stick, so technically I do not need to add more non-stick, but I just hate when the food sticks to the pan and I need to scrape and soak forever to get it off), so I recommend buying your own oil mister. This way, you can also put whatever type of oil you want in the mister (I usually use extra virgin olive oil). Here is a link to some examples:*:IE-SearchBox&ie=UTF-8&oe=UTF-8&sourceid=ie7&rlz=1I7GGIH&um=1&sa=X&oi=product_result_group&resnum=4&ct=title.