My theme for the month of March has been healthy "Green Machine" recipes, loaded with fresh vegetables. The below two recipes are simple, easy and delicious! Portion control and moderation are key components in healthy living, so these recipes have pre-determined portions, which make it really easy for you! I'm excited for you to try these out, they're two of my favorites! Post your pics and tag @KristinSollenne for a chance to win a signed copy of my cookbook. Happy Cooking!
Avocado, Smoked Salmon & Egg Boat
Ingredients
2 Avocados
Juice of 1 lemon
2 oz Smoked Salmon
4 eggs
Fresh Dill
Red Pepper Flakes
Salt & Pepper
Directions
Halve the avocados and remove the pit. Drizzle fresh lemon juice over the avocado and season with salt and pepper to liking. Preheat the oven to 425 F. Line the avocados with a strip of smoked salmon. Crack the eggs, and scoop out the yolk and some egg white to fill the avocado hole. Keep in mind that you can increase the avocado hole after you remove the pit if you'd like it to hold more egg! Season with red pepper flakes, dill, salt and pepper. Bake on a cookie sheet for 20 minutes, or until egg is to desired doneness. Serve warm and enjoy!
Mini Egg-White Vegetable Frittata
Ingredients
7 egg whites
1/4 cup bell peppers (red, yellow or green - try a mixture!)
1 1/2 cups fresh spinach, stems removed and roughly chopped
2/3 cup water
1/3 cup goat feta
salt & pepper
Red Pepper Flakes* (optional)
Directions
Preheat oven to 375 F. In a large bowl whisk together egg whites, salt, pepper and red pepper flakes for an added spice. Measure the egg whites and add water until you have 2 cups. Discard any extra water. Spray the muffin tin with cooking spray and arrange vegetables inside each tin. Pour egg white mixture to fill each tin until 2/3 full. Bake for 15 minutes and then sprinkle with goat feta on top. Continue baking for another 8-10 minutes until frittata is browned and fluffy. Remove from tin and serve warm. Enjoy!