Saturday, November 1, 2014


Miniature vegetables, picked last night for fear of frost, made a perfect base for this baked egg and walnut bake.  The recipe was based on a recipe from California Walnut Board.

 Walnutty Egg and Veggie Bake
(Serves 2)

1 tsp. olive Oil
1 Garlic Clove, minced
1/4 cup Onion, diced
1 Green Onion, diceed
1/2 Red Sweet Pepper, sliced
1 Mini Zucchini, sliced
1-2 inch piece Yellow Squash, sliced
2 Mini Patty Pan Squash
Saute until soft.  Place in medium baking dish sprayed with Pam.

2 Eggs
Break eggs over vegetables.

1/4 cup Walnuts, chopped
Sprinkle over vegetables.
Bake at 350 degrees for 18 minutes.
Sprinkle eggs with mrs. Dash.

The miniature vegetables were from Mockingbird Hill Farms.   

I made Zucchini Apple Pancakes to accompany the egg dish.  This recipe was inspired by Clean Eating Magazine.

Zucchini Apple Pancakes
(4 Pancakes-Serves 2)

1/4 cup Whole Wheat Pastry Flour
1 Tbsp. Oat Flour
1 1/2 tsp. Baking Powder
1 tsp. Sugar
1/8 tsp. Nutmeg
1/8 tsp. Cinnamon
Dash Salt
Mix dry ingredients.

1 Egg
1 Tbsp. Skim Milk
1/2 tsp. Canola Oil
2 Tbsp. Plain Nonfat Yogurt
Beat egg, milk, oil and yogurt.

1/4 cup Zucchini, grated
1/4 cup Apple, grated 
Stir into dry ingredients.  Add wet ingredients.
Drop by 1/4 cup onto hot grill.  Cook 3 minutes on each side.

Served with local Maple Syrup.

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