Thaw out 12 egg roll wraps
Prepare scrambled eggs mixture using 5 eggs, 1/2 cup milk, 1/2 tsp dill powder, salt and pepper to taste
Spray 12 muffin containers with olive oil spray
Fill each muffin tin with wrap
In each wrap add:
1 tsp canned sliced mushrooms
1 tbsp grated cheese
1 tsp diced chives
Top with scrambled egg mixture
Place in oven for ten minutes or until eggs are done.
Great for kids lunches or to take on picnics or day trips
Mornings aren’t always easy. Sometimes I want more than a smoothie or a fruit to get me through my day but don’t feel like overdoing the carbs. In Israel, a dish called “shakshuka” is a big thing. It’s basically tomato sauce with eggs poached directly in the sauce and cumin is usually the spice of choice. This morning I had fresh produce and was inspired to do something with them. That’s how I came up with this shakshuka hack. It took me one minute to wash and dice the veggies and then 5 minutes to cook everything in a pan. This recipe is for one but just add for each person. So simple.
Ingredients:
1 tbsp olive oil
1 tsp oregano
1 diced scallion
I diced small roma tomato
1 egg
Sprinkle of parmigiana cheese
Add all veggies and oregano to oiled pan. Sauté on burner on medium heat for two minutes. Break egg on top of sautéed veggies and cover pan with lid. Leave lid on for four minutes without removing and continue to cook on medium heat. The lid will keep the steam from the veggies contained and cook the top of your egg without having to flip it. It won’t be rubbery and the result will be a perfect egg. Sprinkle with fresh parmigiana cheese 🧀 Makes one serving.
