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Eastern Oregon – May 2017
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Seaside – May 2017

Best Breakfast Muffin Recipe

low carb muffinMy friend Lisa found this a low carb “muffin”… somewhere …on line. We added a few things, resulting in our own take. It’s an echo of my mom’s recipes which were, basically, a pinch of this and an elbow of that. Nothing in this is exact. Have fun with it.

Baby spinach

Tomatoes – chopped not too fine

Onions – chopped not to fine

Cheese (Parmesian, Romano, Cheddar or whatever you like), finely grated

Eggs (a dozen medium)

Dollop of half & half or cream

Salt, pepper and garlic powder to taste.

 

Grease medium size muffin tins. Tear up two or three baby spinach leaves per tin (more if the muffin sizes are large), add about 1 tsp each tomatoes and onions. Add a pinch of shredded cheese.

In a separate bowl (a two cup measuring cup with pour spout is perfect), whip up eggs, add cream, salt, pepper, garlic powder.

Pour into each muffin tin, filling no more than 2/3 full at most. Top with more shredded cheese.

Bake 20-25 minutes at 350 degrees. Bake longer if needed.

And yes, they taste pretty good the second day, too



Yvette Cardozo, RFT Ski & Dive Editor

Yvette Cardozo from the Seattle, Washington area, likes to visit interesting places and learn about interesting cultures and, if a tasty local dish is involved, so much the better. She’s eaten everything from gourmet food at the world’s finest restaurants to native food in Asia, the arctic, and all kinds of places in between.Yvette recalls being in Antarctica and going out on the land with Inuit elders in arctic Canada , then bagging a caribou. They dragged it back to camp and ate it on the spot raw. She quips, “Hey, if you like steak tartare….”Yvette, who is a veteran skier and diver, is RFT’s Ski & Dive Editor.