When the school year finishes, and summer break rolls around you tend to have more time on your hands, But who said the easy breakfasts and snacks have to end? Get the most out of your summer by whipping up some meals that can be made days ahead and kept in the fridge or freezer. One of my favourites are sun dried tomato basil egg cakes from The Simplicity Kitchen. Perfect for when you don’t feel like cooking breakfast, or the kids need something quick. Here’s how to make them:
– 2 tbsp avocado oil
– 1⁄2 cup minced onion
– 8 large organic eggs
– 4 egg whites
– 1⁄2 tsp pepper
– 5 oz sun-dried tomatoes, packed without oil
– Small zucchini, grated
– 1⁄2 cup goat cheese
– 1⁄2 cup basil finely chopped
1. Makes 24 Egg-Cakes.
2. Pre-heat oven to 425°F.
3. Sauté vegetables. Heat 1-2 tbsp avocado oil in the skillet over medium-high heat, and add 1 cup minced onion. Cook until the onion is translucent, about 3 minutes.
4. In a separate bowl whisk together 8 large eggs and 4 egg whites, and season with pepper. Add the sautéed onions to the egg bowl.
5. Grease a 12-tin mu n pan. Pour your egg mixture in. Distribute sun-dried tomatoes, goat cheese, and basil over top and place in the oven for 15 minutes, until the egg cakes rise slightly and becomes light and settled. Once baked, place under Broil for 2-3 minutes to lightly brown and crisp the top.
6. Carefully work around the edges until mu n becomes loose. Pull them out and let them cool.
7. Refrigerate for 3-5 days or freeze for later use.
#healthyeating #naturalliving #organicmama #thesimplicitykitchen