Spinach & Mushroom Frittata (healthier version of quiche)

Serves 4

Ingredients:
2 tbsp olive oil
¼ brown onion, finely diced
1 garlic clove, crushed
8 button mushrooms (100g), sliced
150g baby spinach leaves
4 eggs
2 egg whites
60 ml milk
Salt and pepper

Directions:

     1. Preheat oven to 180C. Lightly grease a 20cm round ovenproof quiche/flan dish with cooking spray.
     2. Heat 1 tbsp of the oil in a frypan over medium heat. Add the onions and cook for 2-3 minutes until starting to soften. Add the garlic and cook for a further minute. Stir in the spinach and cook for 3-5 minutes or until the spinach is wilted.
     3. Transfer to a heatproof bowl and set aside to cool.
     4. Heat the remaining oil in the frypan over medium heat. Add the sliced mushrooms, cook for about 5 minutes or until softened, then remove from the heat.
     5. Squeeze the spinach to remove any excess moisture, add to the mushrooms and mix to combine. Spread the spinach and mushroom mix evenly over the base of the prepared dish.
     6. In a large bowl, beat the eggs until thoroughly combined. Add the milk, some salt and pepper and whisk again to combine. Pour egg mixture evenly over the spinach and mushroom mixture.
     7. Bake for about 35 minutes or until puffed and golden and the quiche no longer jiggles. Cut into wedges and serve with a mixed green salad.

Crepes

Ingredients

• ½ all-purpose flour 
• ½ cup whole wheat flour 
• ¼ tsp salt 
• 2 large eggs 
• ¾ cup milk 
• ½ cup water 
• 3 Tbsp butter, melted 
• 1 tsp (or less) vegetable oil for cooking 

Instructions

1. In a medium bowl, mix together the all-purpose flour, whole wheat flour, and salt. In a separate large bowl, whisk together the eggs, milk, and water until smooth. Add the flour mixture and melted butter to the whisked milk and eggs, then whisk again until no lumps remain.
2. Cover the batter and refrigerate for 30 minutes or up to two days.
3. When you're ready to make the crepes, lightly oil an 8" to 10" non-stick skillet. Pre-heat the skillet over medium flame. When the skillet is fully heated, scoop about ⅓ cup of the batter into the center of the skillet. Immediately lift the skillet and tilt it in a circular motion to allow the batter to run in a circular pattern and fill the bottom of the skillet. This is a quick motion and the batter should run and spread readily to a very thin layer on the surface of the skillet. If the batter is too thick to easily run and spread, whisk in a couple tablespoons of water and try again. If the skillet is too hot and the batter solidifies too fast, try lowering the heat a bit.
4. Once the batter has spread over the surface of the skillet, return the skillet to the burner and cook until golden brown on the bottom. Flip and cook until golden brown on the second side. Remove the cooked crepe to a plate and start on the next one. Continue until all the batter has been used (6 to 8 8" crepes).

Notes

The crepes should be very thin and floppy. The batter should be the consistency of thick cream. If it's too thick to spread easily on the skillet, add a little water and try again. The first crepe or two are usually "test crepes" and will let you know if you need to adjust the heat under your skillet or the consistency of your batter.

Step by Step Photos

In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup whole wheat flour, and 1/4 tsp salt. Stir until evenly combined. I decided to make my crepes with half whole wheat flour for a little more texture, fiber, and flavor, but you can use all all-purpose flour if you prefer.

In a separate large bowl, whisk together 2 large eggs, 3/4 cup milk, and 1/2 cup water until smooth.

Add the bowl of dry ingredients to the wet ingredients, along with 3 Tbsp melted butter.

Whisk all the ingredients together until the mixture is smooth, there are no lumps, and it’s about as thick as heavy whipping cream. Cover and refrigerate the batter for at least 30 minutes and up to two days. You can make the batter the night before so the crepes are ready to go in the skillet when you wake! Woot! (I’ve heard that you can just put all the ingredients into a blender and once and pulse until smooth, but I haven’t tried that. I hate cleaning blenders. Ha.)

When you’re ready to make the crepes, add a touch of oil to an 8-10 inch non-stick skillet. This is one of the few recipes that I really suggest using non-stick. Preheat the skillet over medium heat. Once the skillet is hot, pour about 1/3 cup of batter into the center of the skillet. Pick the skillet up and quickly tilt it around in a circular motion to make the batter run out to the edges of the pan. It should form a super thin layer over the entire surface of the skillet. If the batter is too thick to run easily when the skillet is tilted, whisk in a couple tablespoons of water and try again. The first crepe or two usually help you get a feel for the batter and the heat under the skillet. You may need to adjust either one. It’s a little like riding a bike, so don’t stress it. My first crepe looked like an amoeba!

After you’ve successfully spread the batter over the surface of the skillet, return it to the heat and let it cook until golden brown on the bottom. Flip the crepe and cook on the second side until golden brown. I promise this is quick and easy, but it may take a crepe or two to get the hang of. :)

As you cook the crepes, remove them to a clean plate until all the batter is used. You can cover the plate with foil to keep them warm. If you want to freeze your crepes, let them cool completely and then transfer them to a gallon sized freezer bag (laying flat). To thaw, just transfer them to the refrigerator or let them stand at room temperature for about 30 minutes.

Source from: http://www.budgetbytes.com/2015/05/homemade-crepes/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+BudgetBytes+%28Budget+Bytes%29

Soft Boiled Eggs

Step by Step Instructions:

Fill a pot with about 1/2 inch of water. Yes, that’s all you need. Use the smallest pot you have that will house the number of eggs you’re making. I usually only do one or two eggs at a time, but this same technique can be used for any number of eggs.

Bring that 1/2 inch of water to a rolling boil over high heat (with a lid on top). This happens very fast because it’s only a 1/2 inch of water, after all.  That’s one reason this is so much faster than boiling an egg. Gently place the egg(s) into the pot. Tongs make this easier to do without burning your finger tips. Make sure to not drop the egg or else it can crack and the whole process will be ruined. Just gently set it on the bottom of the pot.

So, now your eggs are sitting in a little bit of rapidly boiling water. It’s not actually the water that cooks the eggs, but the surrounding STEAM. So, we’ll need to put a lid on top to trap the steam and create a steam bath.

After adding the eggs, place a lid on the pot and set your timer for SIX MINUTES (for large eggs). 

After exactly six minutes, turn off the burner and carefully pour out the hot water. Fill the pot with cool water to stop the eggs from cooking. After about 30 seconds to a minute in the water, they’ll be cool enough to handle.

Carefully tap the egg on a hard surface to crack the shell, then gently peel it away. You’ll need to be gentle because the inside is still liquid and the egg will be somewhat soft and wobbly. Give it a quick rinse after removing the shell to get rid of any shell fragments.

Source from http://www.budgetbytes.com/2014/02/make-soft-boiled-eggs/

Simple Breakfast Ingredients to Kick Start Your Day

Let the picture do the talking :p

1. 

2.

 

 3.

雞蛋芝士烤吐司

配一杯鮮橙汁或牛奶就是一頓營養又美味的早餐，手工操作時間非常短而且零難度，烤的期間還可以去刷牙洗臉呢~
 

步骤：

1. 在距離麵包邊約1.5cm處用刀劃一個正方形
（下刀要輕，一定不可以切到底哦！）



2.把正方形範圍內的麵包壓扁，形成一個凹槽

3. 在凹槽中倒入鮮雞蛋一隻

 
4. 在蛋清和麵包邊之間鋪上一層Mozzarella芝士碎
（沒Mozzarella的話也可以用其他代替）

5. 烤箱預熱180度，把Step 4的成品放在鋪好錫紙的烤盤上，然後送入烤箱上下火烤大約10分鐘。
(每個烤箱的脾氣不同，所以溫度和時間需要自己掌握，看到芝士融化即可)

6. 出爐後趁熱現磨黑胡椒和海鹽即可開吃！