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Breakfast for Dinner

Posted February 18, 2010 Bookmark and Share
Breakfast for Dinner

 

Omelets and vegetables – tonight we are making "breakfast for dinner" here at Cooking with Aunt Jess, or as my niece and nephew like to call it, "mixed up dinner."  For my recipe here, we are using tomatoes, broccoli and American cheese.  You can use whatever you like, perhaps spinach, mushrooms or peppers.

 

The eggs and cheese provide your bodies with protein you need to grow big and strong.  Without protein our bodies cannot perform the sports we love to play or help our bones grow big and strong.  The cheese not only has protein in it, but it is a great source of Calcium, which is good for your bones.  Broccoli, which is a pretty color green, is a vegetable that has Calcium and important vitamins in it.  Tomatoes have calcium and important vitamins too.

 

Kids, pick your favorite vegetables and cheese and let’s get started.

First, wash all the vegetables and place them on a cutting board. Ask a grown up for help cutting the vegetables and preparing them to put in the omelet.

 

The main ingredient of the omelet is the egg.  Some of you may have watched the Cooking with Aunt Jess episode of “how to crack an egg”, but if you missed it, go into the past episode library and take a look.  And don’t worry, even Aunt Jess gets shells in the bowl sometimes when she cracks an egg, so give it your best try and have some fun.

 

How many eggs should you use?  Find out how many people are eating dinner tonight and use roughly 2-3 eggs per person.

 

Crack the eggs and then use a fork or a wisk (if you do not know what this kitchen utensil is, look on the kitchen utensil’s page to see a picture of it) and mix them all together, until its one soupy looking yellow mixture of eggs.

 

Grab a large frying pan, heat it up with some olive oil and let it get a little hot before putting in the pre-scrambled eggs in.

 

Pour the eggs into the frying pan and let sit until you see the layer start to bubble.  This means its cooking.  Using a spatula, scrap the edges a bit, so the soupy stuff gets a chance to cook too.  Then in a bit, its time to flip.  Flip the omelet over and let cook a bit.

 

Now, add the colorful vegetables you have chosen for tonight’s meal. And then the cheese.

 

Here comes the grand finale.  Its time to fold it into a giant egg omelet creation.  Let sit a bit and then slide it off the frying pan onto a large platter.

 

What to serve with the omelet:

 

Whole wheat toast and small potatoes called new potatoes” that you can cook in the same frying pan you used for the omelet.  Just remember to add some more olive oil to the pan first.

 

Voila!  Dinner is served!  Great job, kids!

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Lasagna is one of those foods that can make just about anybody happy. There are no rules when it comes to lasagna.  That’s the fun of it.

 

Before you begin the recipe, think of what you want to create….

 

  • A colorful masterpiece???  Go find all your favorite colorful vegetables such as red and yellow peppers, and carrots and make a vegetable lasagna.
  • A turkey delight – ask mom to buy some ground turkey or turkey sausage and add that to the sauce.
  • A meat lover’s pie – go for it.  Pick your favorite meat and add to sauce.  Just don’t forget your appetite!
  • Your own creation and send us the recipe.  We can’t wait to hear and taste for ourselves!!!!
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Chickpea French Fries

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Here's a quick, easy and delicious recipe to try inspired from latest blog post about my recent flour adventure in Whole Foods.  This recipe is particularly fun to do with kids as they can help mix and roll out the dough and even cut out the shapes for the fries (just make sure they are thick enough!)

Chickpeas are a great source of fiber and low on the glycemic index, which means they help keep your blood sugar in check, giving you a sustained amount of energy versus just a quick spike. Sneak in a few extra grams of good-for-you fiber in your next dough based recipe. The chickpeas give it an almost crunchy, corn-meal taste. Stick that in your hummus and eat it.  So give it a try this weekn and let me know what you think!

And don't forget to upload photos of any recipes that you make on this site to my facebook page, www.facebook.com/CookingAuntJess to share with everyone!

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