Packed with veggies and protein, these little fritters will be a welcome change for Sunday morning! What you'll need:Eggs and vegetables are a must but everything else is sort of flexible based on your taste. Today I had a couple of potatoes that need to be used, some zucchini, bell pepper and onion. I also thought that some herb goat cheese would go well with those flavors. Next time I think I might add corn, cotija cheese and black beans and a little cilantro in order to make it more of a Mexican style. First I grated the zucchini and potatoes along with the onion because those ingredients tend to be very wet and I wanted to squeeze the water out. You can use a cheesecloth if you have one or just paper towels or a fine strainer and just push and squeeze until a great deal of the water comes out, leaving the vegetables a little dryer and easier to work with. Add in your diced bell peppers or other veggies you are including along with a nice dose of salt and pepper. I used six eggs because I knew I wanted to have some extras left over and get enough protein in them for a good filling breakfast. Just beat them up well and pour them in the bowl with the veggies. Sprinkle in a little cheese. Feta would be good here too, or Parmesan. Give it a stir and you're ready to go. My mixture was probably a little wet for a true fritter but again I wanted enough eggs in there for a hearty breakfast (and it worked). Pour into manageable sized portions on a griddle lightly oiled with a healthy clean tasting oil like light olive oil, coconut oil or peanut oil. Be patient and flip when you can tell they are ready. If you don't let them brown a little bit they could stick. Yet another reason to use a well seasoned pan or griddle! once they were done on both sides I put them out onto a sheet of parchment paper so that I can freeze them and take them to work this week. They will make a great breakfast or even lunch with a salad! I had a beautiful tomato to use but thought that it would be too wet in the mixture so I decided to serve mine this morning with a sliced beef steak tomato and of course a little extra goat cheese on top.
Have fun, be creative, and I hope you enjoy!
0 Comments
Leave a Reply. |
Author: KellyI love to cook and care for the people I love! Categories
All
Archives
November 2020
|