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Veggie Ham Egg and Cheese Bake

For an easy brunch recipe to serve for a large gathering, try this wonderful savory egg dish; made with part whole eggs, part whites, mushrooms, broccoli, bell peppers, scallions, tomatoes, ham and cheese.

You can modify this however you wish – swap the ham for lean sausage or leave it out. Swap the cheddar for mozzarella or leave it out for dairy-free. As for the vegetables, use whatever you prefer, no rules here!

My sister in law Denise recently made something very similar to this at a brunch she hosted and I knew I wanted to remake it (just a bit lighter). Her recipe called for flour but I tested it without and it worked fine, plus I swapped some of the eggs for egg whites, added a lot more veggies and use reduced fat cheese. This turned out wonderful, and you can prep it ahead and bake when your guests arrive. Enjoy!

Veggie Ham Egg and Cheese Bake
gordon-ramsay-recipe.com
Servings: 12 • Size: 1 square  • Old Points: 4 pts • Points+: 4 pts
Calories: 152 • Fat: 8 g • Carb: 5 g • Fiber:1 g • Protein: 14 g • Sugar: 1 g
Sodium:  385 mg • Cholesterol: 102 mg

Ingredients:

  • olive oil spray
  • 2 cups shredded reduced fat sharp cheddar (for gf, check labels)
  • 1 tbsp olive oil
  • 1/3 cup sliced scallions
  • 5 oz sliced shiitake mushrooms
  • 1/2 cup chopped red bell pepper
  • 7 oz finely diced lean ham steak
  • 3/4 cup diced tomatoes, seeded
  • 1 cup finely chopped broccoli florets
  • 7 large whole eggs
  • 5 large egg whites
  • 1/4 cup fat free milk
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper

Directions:

Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil.

Place 1 cup of cheese into the baking dish.

Heat the oil in a large nonstick skillet over medium heat; add scallions, mushrooms and red pepper and saute until vegetables are tender, about 5 to 6 minutes. Add the tomatoes and cook 2 – 3 minutes. Add the ham and broccoli and remove from heat. Spread evenly over the cheese mixture.

In a large bowl combine the eggs, egg whites, milk, salt and pepper and whisk well. Slowly pour over the vegetables in the baking dish and top with remaining cheese.

Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand 8 to 10 minutes before cutting into 12 pieces.

Sesame Noodles with Sautéed Shiitake Mushrooms and Kale

Sesame Noodles with Sautéed Shiitake Mushrooms and Kale

by Pam on April 15, 2014

I wanted to make a Noodle side dish to pair with the Asian chicken I was making for dinner. I kept sautéed some shiitake and mushrooms before tossing them with a soy sesame sauce and whole wheat pasta. They were simple, healthy, and delicious. They went well with the chicken and veggie I served them with. I ate the leftovers today and they were even more flavorful.

Prepare the spaghetti noodles per instructions.

While the pasta is cooking, Whisk together the soy sauce, sugar, garlic, vinegar, sesame oil, chili sauce, 1 tablespoon + 1 1/2 teaspoons of vegetable oil and water in a bowl. Taste and re-season if desired. Set aside.

Heat a skillet over medium heat. Add the last 1 1/2 teaspoons of vegetable oil then add the shiitake mushrooms and chopped kale. Cook, stirring occasionally for 2-3 minutes. Add the soy sauce mixture and the cooked and drained pasta. Mix the noodles with the sauce until evenly coated. Place in a serving bowl and sprinkle with sesame seeds. Enjoy.



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Sesame Noodles with Sautéed Shiitake Mushrooms and Kale




Yield: 4

Total Time: 15 min.



Ingredients:

6 oz whole wheat thin spaghetti noodles, cooked per instructions
2 tbsp soy sauce
2 tsp sugar
2 cloves garlic, minced
1 tbsp rice vinegar
1 tbsp pure sesame oil
1/4 teaspoon hot chile sauce
1 tbsp hot water
2 tbsp canola oil (divided)
8 oz shiitake mushrooms, sliced
2 cups of kale, chopped
Sesame seeds, to taste

Directions:

Prepare the spaghetti noodles per instructions.

While the pasta is cooking, Whisk together the soy sauce, sugar, garlic, vinegar, sesame oil, chile sauce, 1 tablespoon + 1 1/2 teaspoons of vegetable oil and water in a bowl. Taste and re-season if desired. Set aside.

Heat a skillet over medium heat. Add the last 1 1/2 teaspoons of vegetable oil then add the shitake mushrooms and chopped kale. Cook, stirring occasionally for 2-3 minutes. Add the soy sauce mixture and the cooked and drained pasta. Mix the noodles with the sauce until evenly coated. Place in a serving bowl and sprinkle with sesame seeds. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Asian Vegetable Stir Fry

Asian Vegetable Stir Fry

by Pam on February 6, 2014

I wanted a healthy veggie side dish to serve with the Ginger-Sesame Pork Chops[1] that I was making for dinner. I grabbed red bell pepper, snow peas, broccoli, carrots, and shiitake mushrooms. I simply sautéed them in a little bit of canola oil and sesame oil and seasoned with crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. I cooked them until they were still crisp-tender and bright & colorful. My kids loved these veggies with soy sauce drizzled on top.

Heat the canola oil, sesame oil, and crushed red pepper flakes in a large sauté pan. Add the broccoli, red bell pepper, and shiitake mushrooms; cook, stirring often, for 2-3 minutes. Add the snow peas and carrot; cook, stirring often, for 1 minute. Add the minced garlic then season with sea salt and freshly cracked pepper, to taste and cook, stirring constantly, for 30-45 seconds. Remove from the heat and pour veggies into a serving bowl.



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Asian Vegetable Stir Fry




Yield: 4

Prep Time: 10 min.

Cook Time: 5-6 minutes



Ingredients:

2 tsp canola oil
2 tsp sesame oil
Pinch of crushed red pepper flakes
1 cup of broccoli
1/2 red bell pepper, sliced
1 cup of shiitake mushrooms, sliced
1 cup of snow peas
1/4 cup of carrots matchsticks
2 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Heat the canola oil, sesame oil, and crushed red pepper flakes in a large sauté pan. Add the broccoli, red bell pepper, and shiitake mushrooms; cook, stirring often, for 2-3 minutes. Add the snow peas and carrot; cook, stirring often, for 1 minute. Add the minced garlic then season with sea salt and freshly cracked pepper, to taste and cook, stirring constantly, for 30-45 seconds. Remove from the heat and pour veggies into a serving bowl.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Ginger-Sesame Pork Chops (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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