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  • Perfect Scrambled Eggs
    Perfect Scrambled Eggs

    The truth is that scrambled eggs are easy to make. Unfortunately, they are also the easy to make wrong. At a root level, scrambled eggs are simply beaten eggs which are fried and - for lack of a better word - scrambled. Like most things that are simple (take love and martinis as examples), people have found ways to make them needlessly complex. No cheese. No overt flavorings. Just eggs and what it takes to make them taste and look like great eggs. What NOT to add Cottage Cheese: Several recipes I encountered recommended whisking a Tablespoon of small curd cottage cheese in with each egg. Visually, the result was creamy and mildly fluffy scrambled eggs. In terms of taste, the cottage cheese did not contribute or detract from the eggs -- but it did make the dish seem somehow impure. You knew there was something in there besides the…

  • Tomato Strata Florentine

    Ingredients Cooking spray 2 cups torn fresh spinach (about 4 oz.) 2 slices whole wheat bread, cubed (about 1 1/2 cups) 1 cup chopped fresh tomato (about 1 medium) 1 teaspoon Italian seasoning, crushed 4 eggs 1 cup skim or low-fat (1%) milk 1/4 cup (1 oz.) shredded low-moisture, part-skim mozzarella cheese Directions For individual cups: Evenly coat 4 (10-ounce) custard cups with spray. Place 1/2 cup of the spinach in each cup. Sprinkle each with about 1/3 cup of the bread cubes. In medium bowl, stir together tomato and seasoning until tomato is evenly coated with seasoning. Spoon 1/4 cup tomato mixture over bread cubes in each cup. In medium bowl, beat together eggs and milk. Slowly pour scant 1/2 cup egg mixture over tomato mixture in each cup. Sprinkle each with 1 tablespoon of the cheese. Bake in preheated 350 degree F oven until custards are puffed and…

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