Today’s recipes is one of my favorites. It is simple, but it requires that little extra effort that turns it into something amazing. They puff up marvelously.
I guess something within me is a little puffed, as well.
Isn’t it strange how simplicity is very likely the only thing we need, yet we have to strive daily to achieve it?
Adding stuff makes us feel safer. It’s getting rid of unnecessary things that’s scary.
In design, realizing that you can only save 2-3 elements out of the hundreds you thought of is key for a job well done. Some of these insecurities caused me to take much longer to be finished with my other website. I am now happy to say that it is ready, but I constantly think wether my work is actually good, or at least decent.
I have no support whatsoever for this thing I’m doing. In fact, most people think I’m a freak for taking food photos. You food bloggers out there, I’m sure you all know the feeling. I only have a tiny corner available for shooting, and 90% of times the light there sucks. The yellow wall reflects what little rays of sun might be hitting it, causing a horrible orange-ish offset, and, when it rains, it is way too dark to shoot at all. Plus, I am a normal working person and I can only shoot on weekends.
I constantly wish I could do more, because I know I could.
When you have little resources, passion, method and strategy are the only things that can save you.
I love what I do and love is always the center of it all.
Ad, speaking of, I can’t deny that progress has partly been hindered by some so-so feelings.
You see, there is someone I am missing a lot.
I did not talk about Valentine’s day, not because of a negative state of mind, but because I am essentially not a romantic person at all.
There are some things I find extremely romantic that the average Joe wouldn’t agree with. Of course anyone would make me the happiest by taking me out to sushi, but not many know that I love to dine at chinese restaurants when it’s a little later and the crowd is starting to fade.
Simplest things are the best. Even when they sound cheesy or silly.
For now, let’s put cheesy stuff to better use – like, say, in these egg muffins.
Moufflèes – Egg Muffins
(Makes 6 Muffins)
Although these require a little extra work than regular stir-and-bake frittata cups, their fluffy texture makes them an absolutely addictive low-carb treat. They can be made in advance and frozen, then taken out at the last moment and reheated for breakfast.
To freeze: line them on a tray and let them freeze for a couple hours, than dump in a plastic bag.
To thaw: they can be easily reheated in the microwave or in the oven.
They will keep in the fridge for 2-3 days.
4 Large eggs
1 tbsp Olive oil + 1 teaspoon
1 small onion
1 cup cooked vegetables
2 Full tbsp Parmesan*
Salt, pepper and spices
Broccoli Pesto Moufflèes
(makes 6 Muffins)
4 Large eggs, room temperature
1 tbsp Olive oil
1 small onion
1 cup (120 g) cooked broccoli
1 tbsp Parmesan
2 tbsp Pesto**
A grating of nutmeg
A Pinch of cinnamon
Salt and pepper
Extra: 3-4 chopped dried tomatoes
Extra: A bacon rasher or some leftover salmon
* You can substitute parmesan with your favorite grated cheese.
** If you don’t have pesto, try tapenade, or just add an extra tablespoon of cheese and the teaspoon olive oil (which you don’t need if using an oily paste)
COOK THE VEGETABLES
Thinly slice the onion and break the broccoli into florets, and wash before using. If using frozen, just thaw them by directly steaming them for a short time. If using fresh, steam them for 10 minutes, until quite soft.
Add the tablespoon of oil to a pan and cook the onion, along with a good pinch of salt, until soft, adding a bit of water when the oil dries out too much. This will take about 8-10 minutes, so you can have the broccoli and onion ready at the same time. Add most of the broccoli into the pan, reserving some florets.
While the veggies cook, preheat the oven to 390 F / 200 C.
line a muffin pan with muffin cups, or line them with baking paper.
PREPARE THE EGGS
Separate the yolks from the whites. To the bowl with the yolks, add the grated cheese, the pesto, A grating of nutmeg, and mix. Salt and a good pinch of pepper. Whisk well with an electric beater. The oil in the pesto will cause the eggs to fluff up, like in mayonnaise. If you’re not using pesto, use a teaspoon of oil to make the yolks fluffy. Mix in the cooked vegetables and the dried tomatoes, if using.
With a clean electric beater, beat the egg whites with a pinch of salt until stiff.
ASSEBLE AND BAKE
Add 3 tablespoons egg whites to the yolk mixture, and gently fold in. Repeat until all of the whites are folded in.
Fill each muffin cup with some of the mixture, and top with the reserved broccoli florets. Cook for about 20 mins, until puffy and slightly brown on top.
These are lovely enjoyed with a light soup and salad, or as a great breakfast on the go. Even though they add up to a little over 100 calories each, they make for a filling breakfast, especially when paired with more fibrous vegetables.
TIP: Substitute the pesto or tapenade for one of your favorite jarred sauces. Also try leftover vegetables of various kinds. These Mouffles are so highly customizable that you can’t go wrong!
NUTRITION (1 muffin):