My husband and I just love fresh omelette for breakfast. I tried a lot of different recipes and this is one of the bests! The main secret is not to overcook the omelette, it should be slightly brown outside and moisture inside. If you can’t achieve such balance, just keep practising =) I’m sure it wont take a lot of time!

Healthy smoked salmon omelette

By voloshyna, March 5, 2013

Ingredients:

• eggs - 2
• fat reduced milk - 5 tbsp
• salt - 1/4 tsp
• freshly ground black pepper - to taste
• finely chopped dill - 1 tbsp
• extra virgin olive oil -
• Philadelphia cream cheese - 1-2 tbsp
• blanched broccoli - 1/4 cup
• thinly sliced smoked salmon - 3-4 slices
• finely chopped green onion - 1 tbsp

Instructions:

In a small bowl whisk together eggs, milk, dill, salt and pepper. In a small skillet heat an olive oil, pour egg mixture. Cook until the omelette has lightly cooked through but is still soft and creamy in the centre, turn the omelette on the other side. Cook for 20-30 seconds and transfer on a warm plate. Spread the Philadelphia cream cheese, add broccoli, salmon and fold your omelette in half. Sprinkle with green onion.

This is one of my favourite weekend recipes! Believe me, once you try it and it will become your favourite dish for the breakfast as well. You can use any combination of vegetable, I think zucchini, asparagus or leek also will be very good  in this recipe. Don’t be afraid to experiment and tried something new!

Bon appetite!

Fried eggs with vegetables on a puff pastry

By voloshyna, December 13, 2012

• Total Time: 25 minutes
• Prep Time: 10 minutes
• Cook time: 15-18 minutes

Ingredients:

• puff pastry - 1 sheet
• shredded mozzarella - 1 1/2 cups
• thinly sliced tomato - 1
• sliced portobello mushrooms - 1 cup
• eggs - 4
• finely chopped green onion - 1/4 cup
• arugula - 1/2 cup

Instructions:

Preheat oven to 400 C. Roll the puff papistry and place on a baking sheet with a parchment paper. Make couple pricks with fork. Sprinkle the cheese all over the pastry sheet. Then place tomatoes and mushroom slices. Pour whole eggs on the top. Bake 15-18 minutes, or until the crust become golden and egg whites are set. Sprinkle with a chopped green onion and arugula.

Making the perfect scrambled eggs isn’t difficult at all. You just need to know the couple of basic rules and you’ll make the best scrambled eggs in your life. First of all whisk the eggs thoroughly and vigorously before cooking them. Then continue to whisk constantly while cooking and also keep track of time, to not overcook your eggs. Well, this is it, just try and you’ll see how easy it is.

Perfect Scrambled Eggs with Smoked Salmon

By voloshyna, November 27, 2012

• Total Time: 20 minutes
• Prep Time: 5 minutes
• Cook time: 15 minutes

Ingredients:

• baguette - 4 slices
• extra virgin olive oil - 2 tbsp
• eggs - 4
• milk - 5 tbsp
• butter - 2 tbsp
• salt - to taste
• freshly ground black pepper - to taste
• smoked salmon - 4 slices
• finely chopped green onion - 2 tbsp

Instructions:

Preheat oven to 400 C. Put baguette slices on a backing sheet and drizzle with an olive oil. Bake 5-7 min, or until golden brown. Then transfer on a plate and cover each bread slice with a smoked salmon. Crack the eggs into a medium bowl and beat them until they turn a pale yellow color. Add the milk and season to taste with salt and  pepper, whisk until incorporate. In a heavy sauce pan melt a butter, pour in eggs. Do not whisk, let the eggs cook for up to a minute. Then grab your whisker and start to stir constantly until egg pieces become firm but still a little bit moist. Using a spoon set the scrambled eggs on a bread with a salmon slices, top with a green onion.

Never tried this dish before, but once I saw shakshuka recipe on a cooking blog and decided, that it would be a perfect brunch for me and my friends. I was 100% good choice, the brunch was awesome! There is one secret to make it absolutely special – add right combination of spices.

Easy Shakshuka brunch

By voloshyna, November 20, 2012

Ingredients:

• extra virgin olive oil - 2 tbsp
• minced garlic - 1-2 cloves
• chopped medium yellow onion - 1
• diced bell pepper - 1
• diced tomatoes - 1 can (15 oz)
• red kidney beans - 1 can (15 oz)
• tomato paste - 2 tbsp
• ground cumin - 1/2 tsp
• smoked paprika - 1 tsp
• chilli powder - 1/4 tsp
• salt - to taste
• freshly ground black pepper - to taste
• sugar - 1/2 tsp (optional)
• eggs - 4
• finely chopped green onion - small bunch

Instructions:

Preheat olive oil in a big cast iron skillet. Add mined garlic and friend for a 30 sec. Then add chopped onion and bell pepper and cook until soft, 5 min. Pour in the tomatoes, kidney beans, spices and a few pinches of salt. Bring to a boil and reduce to a simmer until sauce has reduced slightly and thickened up, 15 minutes. Add sugar if you want. Using the back of a large serving spoon, make a small indentation in the sauce. Pour in one egg, repeat with the other 3 eggs. Put the lid on and cook until whites are set and yolks are still runny, about 6-7 minutes. Sprinkle with a chopped green onion and serve immediately.

This is a super healthy and very simple appetizer. It’s great for a party or like a snack during the day. More benefits less calories.

Vegetarian radish bites

By voloshyna, November 16, 2012

Ingredients:

• rye bread - 20 thin slices, (2x4 inch)
• radish - 40 thin slices
• finely chopped green onion - 2-3 tbsp
• freshly ground black pepper - to taste
• For the spread: -
• cream cheese - 1/2 cup
• boiled eggs - 2
• plain Greek yogurt - 1-2 tbsp
• finely chopped cilantro - 1/4 cup

Instructions:

Preheat oven to 370 F. Lay the bread slices on a baking sheet and bake for a 10 min. Combine all the ingredients in the food processor and pulls until smooth. Spread cream cheese mixture on a bread slices, topped with radish rounds and chopped green onion. Season with a black pepper.

This is perfect autumn potato salad. I’m a fan of simple dishes, the less time I need to spend in the kitchen to cook delicious dinner – the better! It is really easy to cook, only 25-30 min. You can add a little bit of bacon or just keep it vegetarian. (Inspired by Better Homes and Gardens)

Warm potato salad with mustard dressing

By voloshyna, November 13, 2012

• Total Time: 30 minutes
• Prep Time: 15 minutes
• Cook time: 15 minutes

Ingredients:

• small red new potatoes - 1 pound, halved
• small yellow new potatoes - 1 pound, halved
• cider vinegar - 3 tbsp
• kosher salt - 1 tbsp
• fried bacon, chopped - 1/2 cup (optional)
• For the dressing: -
• Dijon mustard - 4 tbsp
• honey - 2 tbsp
• cider vinegar - 2 tbsp
• vegetable oil - 4 tbsp
• extra virgin olive oil - 2 tbsp
• finely chopped cilantro - 1/2 cup
• finely chopped green onion - 2-3 tbsp
• salt - to taste
• freshly ground black pepper - 1/2 ts

Instructions:

In a 3- to 4-quart saucepan combine potatoes, 3 Tbsp. cider vinegar, and 1 Tbsp. kosher salt. Add water (about 4 cups) to cover potatoes. Bring to boiling over medium heat. Reduce heat and simmer, uncovered, for 15 to 20 minutes, just until potatoes are tender when gently pierced with a fork. Drain well. Let stand for 2 to 3 minutes before adding dressing. In a small bowl mix together all the ingredients for the salad, except the herbs. Transfer potatoes to a mixing bowl. Add mustard dressing all at once. Mix gently to avoid breaking potatoes. Then add herbs and bacon (optional) and serve warm.