Tag Archives: eggs

Mini Cherry Tomato Clafoutis

9 Jul

When it comes to cooking for just myself, I’m lazy. I call this a confession, but I’m guessing that most of you can relate. Whether it’s grabbing a quick weeknight nibble in between homework and studying, or trying to shove something in my mouth before going out with friends, food ceases to be my top priority.

That’s why when I’m in a rush, eggs become my go-to meal. I simply heat up some frozen veggies in a pan with a bit of olive oil, then add the eggs and scramble them quickly, then top it off with a bit of tomato sauce and freshly ground pepper. Voila! Healthy and tasty dinner ready in under 10 minute.

The eggs are wonderful when feeding just me, but sometimes I need something a bit more presentable that I can feel good about serving to friends or family, but still don’t want to spend a long time slaving away in the kitchen. These Mini Cherry Tomato Clafoutis proved to be the perfect solution. They take less than 10 minutes of active prep (plus 32 minutes in the oven) and come out looking pretty impressive if I do say so myself.

Fresh out of the oven, they are light and airy souffle-like creations that make you look like a master chef, no one else needs to know how easy they are to make. Within a few minutes, however they fall and become a bit denser, taking on an almost pancake-like consistency.

These are a perfect appetizer and they taste just as good microwaved for breakfast the next morning. The tartness of the tomatoes adds a delicious contrast to the comforting eggy taste of the Clafoutis itself. Make them in the next few months to take full advantage of summer’s most flavorful tomatoes.

Mini Cherry Tomato Clafoutis

Adapted from Vegetarian Times Farmers’ Market Cookbook

Serves: 12

Ingredients: 

  • 3 large eggs
  • ⅓ cup flour
  • 1 ½ cups skim milk
  • 3 tablespoons nonfat greek yogurt
  • 2 tablespoons fresh thyme leaves
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pint grape or cherry tomatoes, halved (2 cups)
  • 3 tablespoons finely grated Parmesan cheese
  1. Preheat oven to 375°F and coat a 12-cup muffin pan with cooking spray.
  2. Whisk the eggs in bowl, then gradually whisk in flour. It may be slightly lumpy, but try to get it as smooth as possible.
  3. Stir in milk, yogurt, thyme, salt, and pepper.
  4. Divide the batter in two, then distribute 1/2 of the batter among the 12 muffin cups. Bake 10 minutes.
  5. Place 3-4 tomato halves in each muffin cup, round-side up. Pour remaining batter over the top and sprinkle with cheese. Bake 22 minutes more, or until tip of knife inserted in center comes out clean. Cool 1 minute, then unmold with knife or thin spatula. Serve warm.

Eggy Breakfast Muffins

21 May

This weekend was my senior prom and it was pretty perfect. I was so incredibly luck to get to go with my incredible boyfriend of three years, take oodles of photos with my amazing girl friends, wear a 1980’s vintage dream dress, win prom king and queen with Goose, and top it all off with brunch and a trip to the local art show with Goose the next morning. All in all, it was the perfect night.

Now, however, the weekend is over and it’s time to return to the real world. The prospect of waking up to a blaring 6 AM alarm certainly is nowhere as exciting to going to prom with the boy of my dreams, but these little eggy cup help make week day mornings a bit less daunting.

To be perfectly honest, my real reason behind making these egg cups was just to use these adorable Martha Stewart cupcake liners that I found at Michael’s a few days ago. They have cakes and party hats and presents, what’s not to love?

These egg muffins are both adorable and delicious, making hem the perfect way to start any morning. For anyone who struggles to get enough veggies into their daily routine, these are for you! They are as fun and colorful as Lucky Charms, but packed with vitamins from the vegetables and protein from the eggs. These little egg cups are perfect to store in the refrigerator and grab one or two with a piece of toast, fruit, and or a cup of milk for a perfectly balances breakfast on the go. Or if you aren’t going to eat all of them in a week, you can freeze them and save them for later.

I ended up using kale, broccoli, red pepper, and garlic because that’s what I had on hand. I did not end up using the tomato shown because I felt that I had enough veggies already, but feel free to use whatever you want. Mushrooms, onions, zucchini, and almost any other vegetable would also taste great thrown in.

Eggy Breakfast Muffins 

Yield: 12 regular sized muffins

Ingredients:

  • 2 teaspoons olive oil or cooking spray
  • 2-4 cloves of garlic, thinly sliced or diced
  • 1 small crown of broccoli, broken into tiny pieces (feel free to cut the stem into small pieces and use it as well)
  • 1 small red bell pepper, diced
  • 5 kale leaves, torn into bite sized pieces without the firm inner stems
  • 8 egg whites plus 4 whole eggs
  • 1/4 cup milk
  • salt and pepper to taste
  • 1/3 cup cheese (optional)

Directions:

  1. Preheat the oven to 350 degrees, and line a regular sized muffin tin with 12 cupcake liners, the cuter the better!
  2. Spray or lightly oil a medium pan, then saute the garlic for about 2 minutes. Add in the broccoli and red pepper and continue to saute for another two or three minutes or until slightly softened.
  3. Next add in the kale along, 3 tablespoons of water, and salt and pepper to taste. Stir the vegetables then cover the pan for another two to three minutes for vegetables to soften and the kale to wilt.
  4. Spoon in about two tablespoons of the vegetable mixture into each muffin tin. If you have extra veggies, add them in too or save them for another use.
  5. In a medium bowl whisk together the eggs, egg whites, milk, and a bit more salt and pepper. Once combined, pour the eggs over the vegetables.
  6. Bake the eggy muffins for about 20 minutes, or until the tops appear done.
  7. To reaheat, sprinkle the egg muffin with cheese if desired and microwave it for 20-30 seconds. Enjoy!