Eggs Anytime!

Evening friends! It has been a few days since I have updated on the blog. Not too much going on here. Just enjoying summer! Sleeping in, lots of trips to the pool, movie time, workout classes I don’t normally get a chance to go to, catching up on Netflix shows, etc…

The other day after yoga, I came home starving. I really needed some protein, but I wanted something on the lighter side.  I noticed some wilting spinach, so I made up this scramble of spinach, mushrooms,  and topped it with a over easy egg. Perfection!img_1788

Tonight I came home to an empty house after Barre class, so I decided to make a dish that only I would eat, or as my family and friends call it, an Amy Meal (above is one as well).  I chopped up an onion, mushrooms, an ear of corn, and a yellow squash and sauteed them.  I started the onions and mushrooms for the first 6 minutes, then added in the squash, then corn. I mixed them well and cooked them another 6 minutes or so. Salt and pepper to taste as you go.img_1802-1

Then I added in the scrambled eggs (6-8) and mixed them around a bit. I cooked them until the edges were set up, then added mozzarella and feta to the top.  I popped it in a 350 oven for about 15 minutes. If I had some fresh herbs, I would have sprinkled a bit on top. It is really yummy, and now I have a fast go-to in the fridge for a fast snack or meal!


Leftover Loving- Omelettes

Yesterday I made a big breakfast with scrambled eggs, sausage links, and hash browns. There were only a few leftovers; a spoonful of eggs (went to Brutus), 4 sausage links, and a couple spoonfuls of potatoes. This morning I decided to make omelettes with the leftovers.

I diced up a small onion and cooked it in a bit of Worcestershire (my favorite ingredient) for about 4 minutes. I added the potatoes and cut up sausage and crisped up everything together with a bit of salt and pepper. I scrambled 3 eggs per omelette with a couple pats of butter in the pan.   Then I moved the pan around just a bit until the eggs started to set. I added half of the mixture to each omelette (enough for 2). Of course I added tons of cheese 😉 Then I folded one side to the middle then gently folded it on to the plate.

Look at these pretty eggs…



Egg Salad


As I was scouring the fridge to make dinner, I found about half a dozen boiled eggs that I forgot I made hiding in the back of the fridge. I couldn’t remember when I even made them, so I was a little nervous to open them up and see if they were still good. After opening a few, it became apparent that they were in fact still good, but not taking any chances I decided to go ahead and make one of my favorite things in the world; The simple egg salad.

I make this all the time, especially in the summer when I get perfect farm fresh eggs. That golden yolk is so rich and flavorful, I can never go back to making it with store bought eggs again. I know, I am kinda an egg snob. The girls love boiled eggs, but will sometimes turn up their nose at the yolks. Crazy, but I always keep them to add them to my sandwiches.

I make egg salad many different ways all the time, but oddly enough, I have never shared any of my favorites on the blog. I left this egg salad on the chunky side, because my favorite thing is dipping wheat thins in it for a snack, or just my fork 😉 I need to remember to add more of my egg salad recipes.

Egg Salad

8 eggs chopped
3 tablespoons mayo
2 tablespoons honey mustard
1 tablespoon relish
1/2 teaspoon hot sauce
salt and pepper to taste

Mix it up with a fork and enjoy!


Weekly Meal Plan 4/24/17

Oh, hello! I know it has been a while. I have been cooking up a storm this weekend and have a lot of good items on the menu for this week.

So happy it is spring and summer is right around the corner! Looking forward to the farmer’s markets and vacation time!

Weekend of Eggs…

Saturday was Sandwich night.  Always a big hit! Delicious French bread toasted with chicken, bacon, provolone, lettuce, and tomato. I wanted to add some avocado, but it was rotten =(


Made this last night for dinner… Super yummy as always!


Tonight is Meatloaf and Mashed Potatoes (new recipe)

Tuesday- Dim Sum Night (raided the freezer section for dumplings, shui mai, and spring rolls)

Wednesday- Out

Thursday- Pork Tenderloin- Maybe a new recipe or maybe like this

Friday- Chicken and Broccoli Pasta Alfredo

Happy Eating!  ❤

Italian Pesto Frittata

Cleaning out my fridge for another yummy frittata! Super easy!!!

Preheat oven to 350.

Combine 2 tablespoons of Pesto with 2 tablespoons of cream cheese.

Add mixture to 8 beaten eggs.  Pour in a buttered non stick oven safe pan and top with a generous helping of shredded blended Italian cheese.

Cook a few minutes on med high heat, moving your spatula along the edge every few seconds. When the edges start to firm up, pop in the oven and cook until cheese turns golden brown, about 6-8 minutes.