Egg and Vegetable Pizza

Although not a traditional “pizza,” this creative recipe will delight your taste buds!

Ingredients:
1 serving vegetables (we like chard)
½ tomato
1 TBsp. chopped onion
1 egg
1 TBsp. water
1 tsp. marjoram (can substitute with oregano)
1 TBsp. chopped chives
Pinch of salt

Preparation:
Wash the chard and cut into fine strips. Wash the tomato and cut into small cubes. Whisk eggs, water, marjoram, salt and chives well with a fork. Sauté the onion in a pan until translucent, then add the chard. After 2-3 minutes add the finely diced tomato. In a separate pan, pour the whisked egg mixture evenly into it. Fry the egg over medium heat like a pancake and carefully flip after 2-3 minutes.

Put the egg “pizza” on a plate and spread the cooked vegetables evenly over the top. Enjoy!

Spring Carpaccio

Today we have a delicious spring inspired dish: a fresh carpaccio of tomato, egg and avocado.

Ingredients (1 serving):
¼ teaspoon black sesame seeds
1 tomato
1 serving avocado
1 serving hard boiled eggs
Salad (arugula, spinach and stinging nettle)
fresh herbs
apple cider vinegar
oil
salt
pepper

Preparation:
Toast the sesame seeds in a dry pan and set aside. Wash the tomato and peel the boiled eggs. Wash the salad of arugula, spinach and stinging nettle and cut into bite-sized pieces. Mix the dressing using 1 tbsp. oil and 1 tbsp. apple cider vinegar, 1 tbsp. fresh herbs, salt and pepper. Pit and peel the avocado and then cut into thin slices along with the eggs and tomato. Arrange the slices in a circle on a plate, alternating between avocado, tomato, and egg and season with herb salt and sesame seeds. Place the salad in the middle and serve immediately with the dressing.

Enjoy!

Vegetable Bruschetta with Egg(s)

Have you ever tried mushroom bruschetta with fried egg? So simple and delicious. An excellent go to quick metabolic balance meal! 

What you need:
1 serving egg (usually 1-2 eggs)
1 serving mushrooms (vegetable)
onions
vegetable broth
sourdough rye bread
Spices: paprika, caraway seeds, pepper, garlic

What to do
Stir fry mushrooms and onions until nicely cooked and soft, deglaze with some vegetable stock, season; simmer till the liquid is reduced to half. Top rye bread with ghee, spice with garlic, spices to taste and roast in the oven. Fry the egg(s). Serve by placing mushrooms on the toasted bread and the eggs on top. Season to taste. Enjoy!

Tip: Instead of mushrooms, you can also use other vegetables, e.g., zucchini, tomatoes, or bell pepper.

12-09 mushrooms-2341466_1920 - Image by suzleigh

Image by suzleigh from Pixabay

Kohlrabi Viennese Style: Today We Enjoy a Metabolic Schnitzel 

MB 09-07-2019

Ingredients:
1 serving Kohlrabi (turnip cabbage)
Spices: salt, pepper, a dash of nutmeg
1 serving rye crisp bread
1 serving egg(s)

Preparation:
Wash, clean and slice the Kohlrabi (turnip cabbage). Blanch in boiling salt water, remove, drain and season with salt, pepper and nutmeg.
Grind the crispbread with a hand blender or kitchen aid to flour and whisk the egg. Season the Kohlrabi slices, cover with egg and rye crisp bread and fry on both sides.
Whisk the remaining egg, salt, pepper and fry to scrambled eggs.

Enjoy your meal! 

Where’s The Egg? Egg Substitutes for Baking and Cooking – Advent #9

metabolic balance wants you to have only one protein per meal so when a recipe requires you to use an egg and another protein, what are you to do?   Be creative! Here is an infographic offering you some egg alternatives:

 

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photos of eggs by Liz West