‘Omelet’ Articles at Sweetnicks

Recipe: Filipino-Style Torta

January 19, 2018 · Narrative

A super pretty, very delicious Filipino-Style Torta that is hearty enough to keep you full until lunch … and it’s Whole30 approved!

If you’ve done a Whole30 round before, you know that you might find yourself eating a lot of eggs. Not because you HAVE TO, but just because they’re an easy breakfast option, and even a fail-safe go-to for a quick and easy dinner. So knowing that, I wanted to make sure to keep an eye out for recipes that may feature eggs, but were slightly different enough to keep things interesting, and this Torta delivered.

I spied the recipe in an issue of People magazine of all places, and with minor tweaks, I could make it be Whole30 compliant. The recipe notes that it’s ready in twenty minutes, and, well, I beg to differ. Closer to 40 minutes seemed a little more accurate, but it is still simple to make, and totally worth it.

The wedges, once sliced, are filling enough to keep you satiated through the morning with just a little fresh fruit on the side. And what I also loved about it is I could warm up a slice and wrap it in a napkin for an easy grab-and-go breakfast. You could easily swap out the ground beef and use sausage instead, or skip meat entirely and make an all-vegetable version. I made my layers fairly wide, which made for some interesting maneuvers when it came time to flip it, and ended up with five layers. You could make your layers smaller, and then you’d have a higher stack, or do two smaller stacks. Whatever you do, you can’t mess this one up.

Hungry for more Whole30 recipes?
With the Super Bowl coming up, you can have these Buffalo Chicken Meatballs and still stay on course.
Everything is better with bacon, and this Broccoli & Bacon Salad is no exception.
Avocado Fries are soooo good, and on my list for this weekend.

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Recipe: Bacon, Egg, and Spinach “Waffles” {Whole30}

March 23, 2015 · Narrative

Thinking a little outside of the box today with a new breakfast idea … Bacon, Egg, and Spinach “Waffles.”

I don’t like waffles.

#truestory

Never have, doubt I ever will.

I think it’s a texture thing.

Nick isn’t a fan either, but Madeline likes them (syrup on the side, please), which means that she is most familiar with the Eggo version, because making homemade waffles for one … probably not happening.

If you’ve been a longtime reader, you know how particular I am about the real estate in my kitchen.

I tend not to buy many gadgets. Heck, I don’t even have a rolling pin.

So a waffle maker for just one waffle eater didn’t make sense.

But then last week I had a little brainstorm.

In the midst of trying to mix up breakfasts a bit for me.

For all of us.

What if I put eggs in a waffle maker?

Mind. blown.

And so we now have a waffle maker. (This one, to be exact)

For egg “waffles.”

And, of course, now for homemade waffles for Miss Madeline.

This isn’t so much a recipe as it is a guideline and inspiration for you to do your own thing.

Much like Joanne’s frittata, this “waffle” is a good vehicle for you to clean out your fridge of its lingering bits and pieces.

For this version, I’ve included the guidelines below.

Mix and match with whatever leftovers you want to get rid of.

Make a different one for each member of your family.

It’s like an omelet.

But not.

Quicker.

Cleaner.

Better.

*And, and it’s only “cleaner” if you estimate the right amount of eggs for your waffle maker. I didn’t the first try … and, well, that wasn’t exactly “clean.”

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On Bitterness and Brunch

May 25, 2011 · Narrative

“Do you need anything?”

No, I’m good, thank you.

“Water with ice, no straw? Anything else? Hungry? Something wrong?”

I hesitated for a moment and turned to face him.

Really, I’m fine. Please stop being so accommodating.

He seemed surprised for a moment, but understood, thank god.

I was relaying the scenario to a guy friend of mine the next day. I felt bad for what I said, and hoped my date understood. My friend said, “So basically you’re uncomfortable with things being the way they should be.”

And, of course, he was right. He always is.

The accommodating guy is someone I’ve been dating for a little bit. Sarah has nicknamed him Mystic. A story for another time.

He made me brunch on Sunday, but beforehand, he took the time to ask what I like to eat. I rattled off a handful of choices. He went with an egg white omelet that featured chopped spinach, assorted herbs and cheese. He doesn’t eat eggs. He chopped the spinach so fine that it looked like herbs when he was done. He asked questions. He took care. He fawned and fussed. He accommodated. As I texted him last night, I’m a lucky girl.

When it comes to relationships, there is a line to straddle for sure. Somewhere between having a healthy dose of cynicism about everything and becoming bitter. I’m walking the line, I know, teetering on one side, then the other. I sometimes struggle with the notion that Mystic might be accommodating because he likes me. Wants to take care of me. Wants to do right by me. Imagine that! I still want to believe the best in people, not even just boys, and I want to continue to raise my kids in the belief that people are downright good, and the ones that aren’t are the exception. Including boys like Mystic. Luckily he seems to understand where I’m coming from and is undeterred. And he makes a pretty mean egg white omelet to boot. I always did like a guy who could cook.

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