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Pantry Basics

Breakfast for Dinner
September 7, 2010 • Posted by Jennifer Perillo

I love eggs. My kids love eggs. Besides their great taste, there are plenty of reasons to include eggs in a balanced diet. At a mere 68 calories, a single one delivers more than 5 grams of protein and generous amounts of essential amino acids. If you’re worried about cholesterol, take heart that as with any food, eating them in moderation can be a good thing.

Need more reason to get scrambling? Eggs are literally a brain food, rich in choline, a nutrient that’s key in brain and memory development for young children, and they’re the second highest source of choline per serving. Beef liver weighs in at number one—not exactly a kid favorite.

Eggs are also my secret weapon for quick & easy weeknight dinners. In less than 30 minutes you can make a quick pasta carbonara or quiche. They’re also easy to prepare, so make mealtime a family affair from start to finish. Older kids can help crack the eggs while younger ones scramble them. Kids of any age can always help with measuring ingredients. Just remember placing and removing dishes from a hot oven should always be a job for mom and dad. If eggs are a meal you’ve been saving for your morning routine, then it’s time to start thinking about breakfast for dinner.

Bacon & Spinach Buttermilk Quiche
The buttermilk lends a pleasant tang to the final flavor, but if you don’t have any on hand, regular milk will work just fine.

1 tablespoon extra-virgin olive oil
4 cups packed, washed & dried, chopped fresh spinach
4 large eggs
1 cup buttermilk
2 slices cooked bacon, crumbled
½ cup shredded Parmesan-Reggiano cheese
1 tablespoon plain bread crumbs
Cooking spray

  1. Preheat oven to 375 degrees F. Spray an 8-inch round casserole dish, at least four-inches high, with cooking spray. Coat dish with breadcrumbs and set aside.
  2. Heat olive oil in a non-stick skillet over medium heat. Add spinach and sauté until wilted. Transfer to a strainer and press out liquid with the back of a spoon. Discard liquid and set spinach aside.
  3. Using a whisk, beat eggs until foamy in a medium bowl. Beat in buttermilk with whisk.
  4. Gently stir in spinach with a rubber spatula. Pour into prepared casserole dish and sprinkle bacon and cheese over top. Bake for 20 minutes, until top is golden brown.

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