breakfast

Easy Peasy Mashed Pea Toast

Breaking news! Avocado toast is out and mashed pea toast is in! If you are on instagram you probably saw a million pictures of avocado toast last year. I am going to say avo toast is so 2018 and 2019 is all about mashed pea toast. Don’t get me wrong avo toast is still a favorite of mine but its good to switch things up.

Easy Peasy Mashed Pea Toast

Mashed pea toast is really easy to make and I know what you are thinking. Mashed peas on toast? When they are mashed, peas get a little creamy and the skins give some delicious texture. I love to add some, basil, parmesan and olive oil to elevate the flavor and give it pesto vibe but you certainly mash them with simple salt, pepper and olive oil.

I also love the variation of a lemony mashed pea toast. Bon Appetit has a great recipe for toast with lemony pea mash. You can add different herbs like parsley, mint or chives to mashed peas. For this recipe I topped the toast with boiled eggs to make it a complete meal.

Mashed Pea Toast
Easy Mashed Pea Toast with boiled eggs
Easy Mashed Pea Toast with boiled eggs

Recipe notes for Mashed Pea Toast

The Parmesan cheese is already salty so adding salt is optional in this recipe. It is very important to use a good quality olive oil and fresh basil to get the best pop of flavor in the recipe. Also choosing a whole grain and seedy bread is the best choice for this dish. White or plain bread just won’t do it justice.

Not only is this recipe delicious it also good for you. Peas are a great source of nutrients. Including being a good source of anti aging, healthy immune system promoting antioxidants. They are also a great source of fibre without being too heavy. I used frozen peas out of convenience but you can certainly use fresh peas. Just remember to choose the smaller ones as they are sweeter and more tender.

Want more delicious breakfast ideas, check out my Kale, Egg and Cheese quesadilla recipe here!

Print Recipe
Mashed Pea Toast Recipe
Easy Peasy Mashed Pea Toast
Course Breakfast
Servings
people
Ingredients
  • 2 cups frozen peas
  • 2 tbsp toasted pine nuts
  • 1/4 cup grated parmesan cheese
  • 1/3 cup Extra virgin olive oil
  • 1 cup basil leaves
  • 1 clove fresh garlic
  • 4 boiled eggs
  • Kosher salt and pepper to taste
Course Breakfast
Servings
people
Ingredients
  • 2 cups frozen peas
  • 2 tbsp toasted pine nuts
  • 1/4 cup grated parmesan cheese
  • 1/3 cup Extra virgin olive oil
  • 1 cup basil leaves
  • 1 clove fresh garlic
  • 4 boiled eggs
  • Kosher salt and pepper to taste
Easy Peasy Mashed Pea Toast
Instructions
  1. Boil peas for 5 minutes till tender. While peas are cooking place garlic, pine nuts, basil, parmesan in a food processor.
  2. Once peas are cooked add them to the food processor with the rest of the ingredients and pulse for 2 minutes. Add the olive oil and blend in the food processor till it reaches a consistency you like. Add more olive if necessary and serve over toast, with boiled eggs.

Kale, Egg and Cheese Quesadillas

According to foodreference.com , corn tortillas date all the way back to around 10,000 years BC when they were made of corn and dried kernel. The common flour tortillas were later created based on Spanish influence and have since gained enormous popularity; even surpassing the sales of white bread in some cases. Very understandable because tortillas are awesome! They allow us to create dishes like tortilla chips, enchiladas, tacos and this Kale, Egg and Cheese quesadillas recipe.

This kale, egg and cheese quesadilla recipe is very simple and although it does not look as fancy as those you get at restaurants, it tastes absolutely amazing. The creaminess of the cheese and egg coupled with the texture of the kale makes for a great eating experience. I served it with avocado slices which paired well with the quesadillas. Next time I will serve them with some Pico de gallo on the side which I think will perfectly complement this dish.

When is comes to breakfast quesadillas the filling choices are endless. You can go with meat fillings or go with vegetarian options. Here are a few options, all of which you can add onion or peppers if you wish:

  • Ham, egg and cheese
  • Bacon, egg and cheese
  • Beans, egg cheese
  • Spinach, egg and cheese
  • Simple egg and cheese

If you are looking for a non-breakfast meal for your tortillas try my very popular shrimp taco with chipotle sauce recipe . I would also love to learn more breakfast quesadilla filling options from you in the comment section below. I always love to see the creations my readers make after following one of my recipes. Just tag me on Instagram @spoonsandstilettos.

Happy Cooking Friends!


Print Recipe


Kale, Egg and Cheese Quesadillas

Kale, egg and cheese quesadillas

Course Breakfast
Cuisine Mexican

Prep Time 10 minutes
Cook Time 10 minutes

Servings
people


Ingredients
  • 6 large eggs
  • 2 cups chopped kale
  • 1/2 medium onion chopped
  • 1 cup Mexican cheese
  • 1 tsp Extra virgin olive oil
  • 1 tsp onion powder
  • 1/2 tsp salt

Course Breakfast
Cuisine Mexican

Prep Time 10 minutes
Cook Time 10 minutes

Servings
people


Ingredients
  • 6 large eggs
  • 2 cups chopped kale
  • 1/2 medium onion chopped
  • 1 cup Mexican cheese
  • 1 tsp Extra virgin olive oil
  • 1 tsp onion powder
  • 1/2 tsp salt

Kale, egg and cheese quesadillas


Instructions
  1. Scramble the eggs seasoned with onion powder and salt in a bowl.

  2. Heat 1 teaspoon of olive oil in a medium-sized skillet over medium heat and add the chopped kale and onions. until wilted, about 3 to 5 minutes.

  3. Warm the tortilla over medium heat flipping occasionally. Once tortilla is warm, sprinkle one half of the quesadilla with ¼ cup cheese. Top the cheese with scrambled eggs and kale then top another ¼ cup cheese. Flip the empty tortilla halve over the toppings and press firmly.

  4. Let the bottom part of the quesadilla cook for 2 minutes, then gently flip the quesadilla. Flip the quesadilla again, and let the cheese sizzle into the quesadilla for about 2 minutes. Flip again until both sides are a little crisp with a golden brown color.

  5. Lightly cover the cooked quesadillas with foil while you cook the next one. Place the cooked quesadillas on a cutting board to cool then slice each quesadilla into 2 slices and serve.

Easy Oven Baked Vegetable Frittata

Frittata! Isn’t it a word that you would like to say 10 million times because it has such a nice ring to it. A frittata is an Italian dish made with beaten eggs. The word frittata comes from the Italian verb “friggere” which means “to fry”. Frittatas are a dish often made when one has leftovers that they want to use up. This is exactly how this easy oven baked vegetable frittata came about. I had some leftover broccoli that I had to use.

Made this oven baked vegetable frittata for brunch and served it with sliced avocado. I did not need bread as it was quite filling. Super simple and smells delicious! This easy recipe can be adapted to use with whatever vegetables you have on hand. Different fillings include potatoes, carrots, spinach, kale, fresh herbs and more. For the meat lovers you can add bacon, ham, leftover ground beef, even salmon. I have heard of people adding pasta to their frittatas which I have yet to try.

If you are trying to get your children to eat vegetables frittatas are a great way to do it. Better yet, it is a affordable meal for the family.

Have you made a frittata? What do you like to add to your frittata? I would love to hear and learn from you in the comment box below. If you are looking for more breakfast ideas read my post on 3 quick breakfast ideas.

Check out the recipe video here!


Print Recipe
Easy Oven Baked Vegetable Frittata
Easy Oven Baked Vegetable Frittata
Course Breakfast, Brunch
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 6 large eggs
  • 1 cup roughly chopped mushrooms
  • 1 cup chopped red pepper
  • 1/2 medium onion chopped
  • 3 green onions sliced
  • 1 tsp onion salt
  • 1 tsp Worcestershire sauce
  • 6 cherry tomatoes halved
  • 2 tbsp extra virgin olive oil
Course Breakfast, Brunch
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 6 large eggs
  • 1 cup roughly chopped mushrooms
  • 1 cup chopped red pepper
  • 1/2 medium onion chopped
  • 3 green onions sliced
  • 1 tsp onion salt
  • 1 tsp Worcestershire sauce
  • 6 cherry tomatoes halved
  • 2 tbsp extra virgin olive oil
Easy Oven Baked Vegetable Frittata
Instructions
  1. Preheat Oven to 350 degrees.
  2. Heat oil in a pan over medium heat. Cook onions, mushrooms, peppers, broccoli, with a pinch of salt and Worcestershire sauce, stirring occasionally until broccoli softens, about 5 to 6 minutes.
  3. Crack 6 large eggs into a bowl. Add onion salt and pepper. Whisk for at least 30 seconds. Pour eggs into a 8 inch baking dish and top with cooked vegetables adding tomatoes last.
  4. Bake in preheated oven until eggs are set, 10 - 12 minutes. Cool for 5 mins and serve warm.

Alove Yogurt and Fruit Parfait

This post is sponsored by Alove in collaboration with Dent Agency. all opinions expressed in my post are my own.

Welcome to October everyone! Did you know that October was the eighth month of the year in the ancient Roman calendar? The name October was derived from the Latin word ‘octo’ which means ‘eight’. When the Romans switched to a 12th month calendar they never changed the name which we still use today. Interesting, considering it is the 10th month, right?

Before I digress into more October fun facts, let’s get to today’s recipe. Alove Yogurt Parfait layered with fruit. Yogurt parfaits are probably one of the simplest things to make and you can layer them with whatever your heart desires. They can be eaten for breakfast, dessert or just as a snack. Since I am all about eating well I love to use fruit for my layers and have started using the Alove brand yogurt for my yogurt choice.

The key to a good yogurt parfait is the yogurt. You can always find yummy fruit but the yogurt is the glue that binds the parfait so to speak. You don’t want a yogurt that is too tart or too sweet and this is where Alove yogurt wins for me. Alove yogurt is aloe vera yogurt made from a mix of creamy yogurt and the inner flesh of the aloe vera leaf. This Japanese-style yogurt is the smoothest and silkiest I have ever had.

For this recipe I used pineapple chunks, strawberries, sliced kiwi and blueberries however you can use any fruit you like. I used the original flavor as I did not want the yogurt flavor to clash with the fruit. Alove comes in a variety of flavors including vanilla, strawberry, kiwi, peach and blueberry so there is something for everyone. I started off with a layer of yogurt, followed by the fruit then another layer of yogurt and fruit. This yogurt is not super thick so be prepared for the yogurt to slightly overlap with the fruit which is perfect.

As we slowly move into gloomy weather, a dish like this is a perfect breakfast sitting on the deck or even for those rushed mornings. It has become one of my favorite breakfast treats and I love how pretty it is when layered in a glass dish. I love margarita glasses or globe glasses for beautiful presentation. If you are leaning towards a dessert parfait you can use cookie crumbs, cake or brownie crumbles and graham crackers for your base layer.

Have you tried Alove yogurt? What are your favorite ingredients to use for parfaits? I would love to hear from you in the comment section below.

Print Recipe
Alove Yogurt and Fruit Parfait
Course Breakfast
Keyword Alove Yogurt
Prep Time 10 Minutes
Servings
People
Ingredients
  • 2 cups Alove Original Flavor Yogurt
  • 1 cup Sliced Strawberries
  • 1 cup Pinapple chunks
  • 1 cup Fresh Blueberries
  • 1 cup Sliced Kiwi
Course Breakfast
Keyword Alove Yogurt
Prep Time 10 Minutes
Servings
People
Ingredients
  • 2 cups Alove Original Flavor Yogurt
  • 1 cup Sliced Strawberries
  • 1 cup Pinapple chunks
  • 1 cup Fresh Blueberries
  • 1 cup Sliced Kiwi
Instructions
  1. In a large glass, layer 1 cup yogurt, 1/2 cup each of strawberries,pinneapple chunks, sliced kiwi and blueberries. Repeat layers.

Fresh Squeezed Juice: The easy way to upgrade your Breakfast

One of the simple pleasures of life is freshly squeezed juice in the morning. I look forward to weekends  when I can treat myself to a refreshing glass of orange juice. It’s not only delicious but also has many healthy benefits. It’s packed with vitamin C, promotes healthy metabolism and gives your immune system a boost.

Fresh Squeezed JuiceI usually use my Breville juicer but you can squeeze the oranges by hand or by using a citrus juicer. I like to  make it fun by adding grapefruit for added nutrition and flavor. Chill it in the freezer while you prep your breakfast and enjoy the pure goodness with one of these delicious breakfasts. It’s true what they say, once you go freshly squeezed you can’t go back.

Reasons to love Fresh Squeezed Orange Juice:

  • Fresh squeezed juice tastes 10 times better than the store bought variety.
  • It is free of harmful chemicals and preservatives. You don’t have to worry about consuming ingredients you can’t pronounce.
  • Fresh squeezed orange juice is packed with nutrition especially vitamin C which is good for collagen production, healthy skin and more.

Print Recipe
Fresh Squeezed Orange Juice
Course Breakfast
Prep Time 10 Minutes
Servings
People
Ingredients
  • 4 Whole Navel Oranges
  • 1 whole Grapefruit
Course Breakfast
Prep Time 10 Minutes
Servings
People
Ingredients
  • 4 Whole Navel Oranges
  • 1 whole Grapefruit
Instructions
  1. Quarter oranges, remove outer skin and run them through juicer. If you do not have juicer you can halve oranges and juice them over a citrus juicer.

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