Breakfast Recipes (Most Popular)
http://www.justonecookbook.com/recipes/omu
rice-japanese-omelette-rice/
I use these instead of bread for breakfast and snacks, they're very filling and fibre-rich. I took a Company's Coming recipe and cut the amount of fat by 1/3, and use shortening instead of the lard called for.
Make this for breakfast for hubby a few times a week. I cut up and freeze fresh fruits while they are in season and use them all year long. My 3 year old loves them!!!
Total wgt of recipe is approx 480 calories so portion by weight.
Traditionally deep fried, this has all the great toastyness without the negatives of fried food.
Simple and easy, this is usually topped with a little salsa, but I've always prefered it plain.
So simple, it is easy to dress it up with avocado or whatever you like.
**It is possible to cheat and buy premade tostadas, although I cannot say what the change in calories or taste would be***
Note: if you intend on sweetening it with truvia or other sweeteners, do it to taste BEFORE adding the egg* This is the basic recipe keeping the calories just below 100. Add ins are limitless:Hiney Walnuts, almonds, raisins, craisins, coconut shavings,cinnamon, cloves, vanilla
This has become a new favorite lunch or dinner item for us. It's amazing how incredibly tasty a dish can be made from a collection of what are basically very bland ingredients. One of these eggs is satisfying; two are a very hearty, healthy meal. (If you're not a fat counter, that is, which we are not … )
The authors were very specific on their ingredient list, but I found that small adaptations didn't hurt the recipe and, in the case of changing heavy cream to half & half, lowered fat & calories without dampening my enjoyment one bit. I've even made these with skim milk, when that's all I had, by adding a bit of butter to the milk. Mixed mushrooms are wonderful but so are white or crimini. I've made it with all varieties of onions, not just Vidalia. Pressed the garlic rather than chopped, used grated Jarlsberg instead of parmesan … you get the picture. It's not a criticism of the recipe, farm from it; it just shows how very versatile the basic recipe is!
I usually bake these in custard cups rather than the skillet, for tidiness. See "Oeufs En Cocotte" below.