Watch as T. J. Robinson teaches you his secret to delicious, fluffy scrambled eggs with salt, black pepper, olive oil and a dash of water to steam and fluff the eggs.
Italian Egg Bake
Perfect for brunch or overnight guests, this low-carb breakfast goes together in minutes. It’s an excellent opportunity to introduce family or friends to the pleasures and versatility of fresh-pressed olive oil.
Ingredients
- 2 tablespoons extra virgin olive oil, plus
- more for drizzling
- 4 ounces diced pancetta
- 1/2 cup diced onion
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh basil
- 1/4 cup unsweetened almond milk
- 2/3 cup shredded Parmesan cheese, plus
- extra for topping
- 1/2 teaspoon minced garlic (1 to 2 cloves)
- 1/4 teaspoon each sea salt and pepper,
- or to taste
- 1/2 cup diced fresh tomato
- 1 cup tomato sauce, preferably homemade
- 4 large cage-free eggs
- Chopped at-leaf parsley, for garnish
- Hot red pepper flakes,
- for garnish (optional)
Directions
Step 1
Preheat the oven to 425°F.
Step 2
Warm 2 tablespoons of olive oil in an 8-inch cast iron skillet or oven-safe pan for 2 minutes, or until fragrant. Sauté the pancetta and onion until the onion is soft, about 5 minutes. Remove the pan from the heat.
Step 3
Whisk together the almond milk and Parmesan cheese. Reserve extra cheese for topping.
Step 4
Stir in the garlic, tomato, sea salt, pepper, tomato sauce, oregano, and basil. Pour the milk and the tomato mixture over the ingredients in the skillet.
Step 5
With a spatula, create 4 wells in the mixture for the eggs. Crack an egg into each well without breaking the yolk. (You may want to crack the egg into a coffee cup first, then slip it into the well.)
Step 6
Add any extra cheese on top of eggs and place the skillet in the oven for 15-18 minutes, or until the egg whites have set (the yolks will be somewhat runny).
Step 7
Garnish with Italian parsley and red pepper flakes. Serve warm.
Serves 4 — Recipe adapted from cottercrunch.com
Cheese, Herb, and Olive Frittata
This meatless, keto-friendly frittata can be thrown together in minutes, perfect for times when you have unexpected lunch or overnight guests. For a carnivorous version, add diced ham, cooked bacon, cooked breakfast sausage, or even slivered pepperoni. Great served with a simple green salad.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium onion, peeled and diced
- 1/2 red bell pepper, stemmed, seeded, and diced (optional)
- 2 cloves garlic, peeled and minced
- 1/2 cup chopped black olives, preferably oil-cured
- 1 cup shredded Swiss cheese, Gruyère, or other melting cheese, divided use
- 8 large eggs, preferably organic
- 1/2 cup chopped mixed fresh herbs (see Note)
- 1/2 cup milk, cream, or half and half
- Pinch of freshly grated nutmeg
- Salt and freshly ground black pepper
Directions
Step 1
Preheat the oven to 350°F.
Step 2
Put the olive oil in a 10-inch nonstick skillet with an oven-proof handle and heat over medium-high heat. Add the onion, bell pepper, if using, and the garlic and cook, stirring occasionally, until softened, 3 to 5 minutes. Let the mixture cool.
Step 3
Sprinkle the olives and 3/4 cup of cheese evenly over the onion mixture.
Step 4
Whisk the eggs until frothy in a medium mixing bowl. Stir in the herbs, milk, and nutmeg. Season with salt and pepper. Give a final stir, then pour evenly over the onion mixture and cheese.
Step 5
Place the frittata in the oven and bake until the edges begin to pull away from the sides and a toothpick inserted in the center comes out clean, 20 to 25 minutes. The last 5 minutes of cooking, sprinkle the remaining cheese on top of the frittata. Let cool for 5 minutes, then cut into wedges for serving. (The frittata can also be served at room temperature.)
Note: Use a mix of tender herbs like parsley, chervil, basil, chives, or dill for this recipe.
Serves 4 to 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club
Paleo Carrot Cake Muffins
Grain free, gluten free, and Paleo compliant (without the frosting), these muffins checked all the boxes for my wife and me recently when a craving for carrot cake hit. Satisfying but not too sweet, they’re just the thing for breakfast, tea, or a light dessert.
Ingredients
For the muffins:
- 1 1/4 cups blanched almond our
- 2 tablespoons coconut our
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly ground nutmeg
- 2 large eggs, room temperature
- 1/3 cup extra virgin olive oil
- 1/3 cup honey
- 2 teaspoons pure vanilla extract
- 1/2 cup peeled grated carrot
For the cream cheese frosting (optional):
- 2 ounces cream cheese
- 4 teaspoons pure maple syrup
- 1 1/2 teaspoons pure vanilla extract
- Pinch of salt
- Milk or cream, for thinning the frosting (optional)
Directions
Step 1
Preheat the oven to 350°F. Line a muffin tin with 8 cupcake liners.
Step 2
In a medium bowl, mix together the dry ingredients (the almond our through the nutmeg). Set aside.
Step 3
In a large bowl, mix together the eggs, oil, honey, and vanilla.
Step 4
Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots.
Step 5
Divide the batter evenly among the liners and bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean.
Step 6
Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely. Do not frost until completely cool!
Step 7
If making the cream cheese frosting, mix everything together until thoroughly combined. If it’s too thick for your liking, add milk or cream, one teaspoon at a time, until it reaches your desired consistency.
Step 8
Spread a thin layer of frosting on top of each cupcake or pipe a squiggle on each one. Cover and refrigerate if not planning to eat them within 4 hours.
Makes 8 muffins — Recipe from texanerin.com