This is OMG good! I made it yesterday for breakfast today and tomorrow. It's very filling and, again, full of protein to start your day. At about 325 calories a serving (and the servings are good size), it's a great way to start your day. It keeps very well in the refrigerator, so you can make it the night before and just reheat for breakfast the next day.
Start by heating your broiler in your oven on low broil.
Start by chopping up some roasted red peppers. I found them in the pickle section at Walmart (if you're like me and aren't sure what a roasted red pepper even is - yeah, I know, I'm a little bit country and there are just some things I haven't ever had the need to use before). I bought one jar and chopped about 1/4 of the jar.
Pour about a Tbsp of olive oil in a skillet - I prefer a cast iron skillet. Keep in mind that the skillet needs to go in the oven also, so don't use something with a plastic handle!
The recipe calls for one clove of garlic minced. Since I don't like to have to mince a clove of garlic. I used this. There are instructions on the bottle for how much to use in place of an actual clove of garlic. I used a little more than the recipe called for. It's my friatta so I can do what I want!
Saute your roasted red peppers and your garlic in the olive oil for about a minute. You'll start smelling the garlic when it's about done.
The recipe calls for 4 cups of arugula - my store didn't have that, so I substituted some baby leaf spinach. I tore it up a little bit, too. Just throw that in the pan with the peppers and garlic and saute for another couple minutes till the spinach/arugula starts to look wilted.
Add about 4 slices of chopped up ham. I used just Oscar Meyer cooked ham for the low fat content. Feel free to use any ham (recipe suggests prosciutto - but my store didn't have any. Maybe I should try to find another store?) Cook this for just a few minutes while you whisk 8 eggs up to add to it.
After you've whisked 8 eggs, add some salt and pepper to them. Then pout it into the pan with the rest of the ingredients. Stir it up, but then leave it alone. You want the eggs to form a kind of base and "set" up a little.
When the eggs have started to "set", add about 1/2 cup of feta cheese sprinkled on the top. You can use gouda, ricotta, goat cheese, etc. Let that cook for about 5-6 more minutes until most of the egg is cooked.
Place the whole pan in the oven and let the top brown a little and finish cooking. This takes about 3-4 minutes.
Doesn't that look good?!?! Yummy! This is when it came out of the oven. Smells so good. I almost couldn't wait until the next morning to at least try it. But, alas, I had to wait. Sigh.
One more shot of the friatta. Feel free to add whatever ingredients you have on hand. By the way this is 4 servings - so just cut it in 1/4's and that's it. I love when a recipe serving is enough to actually fill your tummy.
****I don't know what happened to my pictures! I'm going to leave this blog post up, for the directions....meanwhile, I'm hunting down my pictures in the blogosphere picture graveyard...
Here is an excellent spaghetti recipe that will fill you up and is so yummy! It is about 370 calories per serving - and the servings are good size.
Once again, I got this from my Cook This, Not That! Easy & Awesome 350-Calorie Meals from Amazon. I have to say that I am really, really enjoying this cookbook. If you've ever purchased a low calorie cookbook, then you know that a recipe may say 300 calories per serving, serves 4 - only to discover after you've made the recipe, it will barely serve 2 people. (c'mon we're hungry!) So, I was a little apprehensive when I bought this cookbook. The pictures are so pretty and the food looks so good. I would have hated to have been disappointed with a cup of something for my entire supper. But, this cookbook has really left me happy and wanting more. The servings are huge! This spaghetti recipe made a very nice and filling supper for both Bossman and myself - with plenty (more than plenty) left over for lunch tomorrow. Can't beat that with a stick!
So, here goes....
First thing to start with is the spaghetti noodles. I prefer these - Healthy Harvest Whole Grain. Whole grain pasta has more fiber and fiber helps to regulate your blood sugar, making you feel full longer. We prefer the taste and texture of whole grain pasta. (and it takes less time to cook ;)
This is where I added a few more calories to our spaghetti. The recipe calls for 4 slices of bacon. But, I had 5 slices left in a package. Being raised the way I was, I found it impossible to cook 4 slices and either throw the last slice away or put it back in the refrigerator all by itself. What if it got lonely? The bacon I used was also the last of my thick sliced bacon. But, all we've had today was our brunch of egg sandwiches with pastrami and swiss - and then I had an apple with peanut butter and Bossman had a banana. (okay, well, he ate two brunch sandwiches). In essence, we had (and still have) calories to spare today.
Anyway, fry 4 slices of bacon in a large skillet. Seriously, make it large. You're going to be adding everything else to it and this recipe makes quite a bit.
Meanwhile, slice up a small yellow onion. "Small" depends on how much onion you prefer. I used what you see pictured above, but could easily have used more with no problems.
When your bacon starts to look like this - kinda sorta done, but not quite. Take it out of the pan and lay it on a paper towel. (notice how I cut the slices in half to make sure I got the ends cooked good). Remove all but about 1 Tbsp of the bacon grease from your pan.
Meanwhile, put a pot of water on to boil - add some salt to it. When it begins to boil, add your spaghetti. The recipe calls for 10 oz. Why do recipes call for "ounces" of something like spaghetti? I don't have an ounce measuring thingy. Thankfully, the package of spaghetti I bought was 13.4 ounces - so I used most of it, but not quite all of it. I just kind of looked in the box and divided by 13ths and took out 10 of those. So, I used 10 oz. more or less.
Cut your bacon into 1/2" pieces and put back into the skillet. Add your chopped onion, 4 cloves of garlic minced and 1 tsp of red pepper flakes. (I actually used more like 1 Tbsp of crushed red pepper and our's was a tad on the spicy side. So, red pepper to suit your taste. Saute all of this for about 5 minutes.
Add a 28 oz can of crushed tomatoes to your skillet of goodies. Bring to a simmer and let simmer for a few minutes.
While your spaghetti sauce is simmering, drain the water off your spaghetti noodles. Allow to sit in the colander for a few seconds so all of the water drains off.
Add your spaghetti noodles to your spaghetti sauce and mix well. Make sure the sauce gets on all of the pasta equally. Serve!
This makes four sandwiches at around 325 calories each - give or take a little. Note: the recipe called for 6 eggs, but I only used 5 and very easily could have used 4 (more about that in the post). I also bought a package of ultra thin pastrami by Hillshire Farms. It says it has 4 servings for the entire package and a serving has 60 calories. I only used 4 thin slices of pastrami (one for each sandwich) and I still have at least 3/4 of the pastrami in the package if not more. Given that, I could easily count only 1 serving of pastrami for the entire breakfast (all 4 sandwiches) giving me only 15 calories of pastrami for each sandwich. So, I'm guessing that my sandwiches were slightly less than 325 calories each - calculated on my own, I'm getting 285 calories per sandwich.
Here are my calculations:
Thomas Multri Grain Light English Muffins - 100 calories each
Pastrami - 15 calories per slice (actually slightly less) - 1 slice per sandwich
Egglands Best Large eggs - 80 calories each - used 5 eggs divided on 4 sandwiches - 100 calories per sandwich (this could easily be cut to 1 egg per sandwich = 80 calories)
Sargents Swiss cheese - 70 calories per slice.
And, LOOK at all that protien! Eggs, pastrami and cheese all in one sandwich. *A breakfast high in protein tends to stay with you longer so you don't feel hungry 33.2 seconds after you eat. Protein is also considered a "blood sugar stabilizer" meaning it makes your blood sugar more stable so that it doesn't spike or fall too low.
I know, I know, get on with it already!
This is what you do -
Melt 1/2 tbsp of butter in a skillet (I use cast iron and porcelain coated skillets)
Place your pastrami slices in the melted butter and saute for 2 or 3 minutes on medium heat. They will shrivel slightly, but won't burn or get hard.
Mix 5 eggs and 2 Tbsp milk in a bowl and whisk for a minute. **here's where I would do something different and just make one egg per sandwich (no milk) - whisk one egg and fry in a baby skillet like you were making an egg sandwich. As it is in this recipe (and how I did it this morning, we basically had scrambled eggs falling out of our sandwiches while we ate). Also, keep in mind, one egg per sandwich lowers the calorie count by 20 ;)
Pour the egg mixture into the skillet with the pastrami and continue to heat, stirring often so that eggs don't stick to the bottom of the pan. While you're doing this, lightly toast your english muffins (I used Thomas Multi Grain Light). Don't toast too long or your english muffin will get hard.
Your egg and pastrami mixture will look like this when it's about done. Again, next time I'm just making egg sandwiches and putting the pastrami and cheese on top.
Place a slice of swiss cheese on the bottom half of your english muffin and top with your egg/pastrami mixture - place the top half of your english muffin on top and wah-lah!
This is the final product. Yummy! Again, as I fixed them, 285 calories each, but you can easily cut it down to 265 calories each. So, even a big ol' burly biker who might want two of these is only getting 530 calories - for a Sunday brunch that's not bad at all.