The Sexy Forever Recipe Bible (7 page)

Freshly ground black pepper

1 tablespoon unsalted butter

3 scallions, green parts only, chopped

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh oregano

1⁄3 plus ¼ cup crumbled feta cheese

Preheat the broiler.

Cut the tomato lengthwise. With a teaspoon, scrape and remove seeds, then discard. Chop the tomato flesh into ½-inch pieces and set aside.

Lightly whisk the eggs in a bowl and season with the salt and pepper.

In an 8-inch frying pan with an ovenproof handle, melt the butter over medium heat. Add the tomato, scallions, rosemary, and oregano. Cook and stir for 1 minute.

Remove the pan from the heat, add egg mixture to pan, and stir to evenly distribute ingredients. Lower the heat, and sprinkle with ⅓ cup feta cheese. Cook without stirring for 5 minutes. There may still be some liquid on the surface at this time.

Place the pan under the broiler for 2 minutes or until top is puffy and golden. Remove the frittata from the broiler and let it cool in the pan for 2 minutes. Garnish with the ¼ cup feta cheese. Slice and serve immediately or cool and serve at room temperature.

SERVES 2

southwestern eggs-in-a-skillet

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 pound chorizo sausage, casings removed and meat crumbled

1 large onion, chopped

6 ounces white mushrooms, sliced (about 1 cup)

1 cup fresh salsa

1 cup sour cream

6 large eggs

1 cup shredded Cheddar cheese

Sea salt and freshly ground black pepper

3 tablespoons chopped fresh cilantro

Brown the sausage in a large skillet, about 5 minutes. Add the onion and cook for 5 more minutes. Add the mushrooms. Cook for an additional 5 minutes.

Drain the salsa and blend it with the sour cream. Add to the sausage mixture. Bring the mixture to a simmer, then crack the eggs on top. Cover the pan and cook on low heat for 4 minutes. Add the shredded cheese, replace the cover, and cook for 4 minutes more. Season to taste with salt and pepper. Sprinkle with cilantro and serve.

SERVES 6

eggs baked in tomatoes and red peppers

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 tablespoons extra virgin olive oil

1 red onion, sliced

1 red bell pepper, seeded, cored, and thinly sliced

One 28-ounce can plum tomatoes, drained and chopped

Sea salt and freshly ground black pepper

4 large eggs

¼ cup crumbled feta cheese

Heat a 10-inch sauté pan on medium heat. Add the oil and onion and cook for about 5 minutes. Add the red pepper and cook for another 7 minutes. Add the tomatoes and salt and pepper to taste. Reduce heat; simmer for 30 to 40 minutes.

Creating small wells in the tomato mixture, break the eggs into the tomatoes. Cover with a lid and cook until whites have set but yolks are still runny. Sprinkle with the feta cheese and serve immediately.

SERVES 2

leslie’s mushroom, broccoli, and egg cupcakes

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 tablespoons olive oil, plus a little for the pan

3 tablespoons unsalted butter

1 pound white mushrooms, thinly sliced

2 cups broccoli florets

6 ounces Swiss cheese, grated

Sea salt and freshly ground black pepper

10 large eggs

Preheat the oven to 350°F. Grease a 12-cup muffin tin with olive oil.

Place a large skillet over medium-high heat. Melt the butter. Add the mushrooms and sauté until they become browned and crusty on the edges, 10 to 15 minutes. Transfer the cooked mushrooms to a food processor and blend until minced. (If you don’t have a food processor, you can chop the mushrooms.)

Place the broccoli florets in a steamer basket over boiling water and steam until tender, 5 to 7 minutes. Remove the broccoli from the heat and place in a mixing bowl. Add the 2 tablespoons olive oil and mash the broccoli lightly with a fork until chunky. Add the mushrooms and the grated cheese. Season with salt and pepper. Mix well with your hands.

Fill each cup half full with the mushroom-broccoli mixture.

In a bowl, beat the eggs with a splash of water until light and fluffy. Season with salt and pepper. Pour the batter into the greased cupcake tins over the vegetables until about three-quarters full.

Bake for approximately 10 minutes. Serve immediately or store each egg cup in an airtight container in the refrigerator or freezer. 

MAKES ABOUT 12 EGG CUPS

easy eggs florentine

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

Unsalted butter, for greasing the tin

12 thin ham slices, about 8 ounces

One 10-ounce package frozen chopped spinach, thawed and drained

Sea salt and freshly ground black pepper

12 large eggs

¾ cup finely shredded Cheddar cheese

Preheat the oven to 375°F.

Butter a 12-cup muffin tin. Press a slice of ham into each muffin cup. Divide the spinach equally among the cups, about 1 tablespoon each. Lightly season spinach with salt and pepper. Crack an egg into each cup, being careful not to break the yolk.

Bake for 10 minutes. Top each egg with 1 tablespoon grated cheese. Return to oven for an additional 5 minutes, or until the cheese has melted.

Using a heatproof spatula, carefully remove the cups from the muffin tin. Serve immediately.

SERVES 6

breakfast bruschetta

VEGETABLES, CARBOHYDRATES
DETOX, LEVEL 1, LEVEL 2