My little sister was in town last weekend. We didn’t do much other than cook, drink red wine, and check out the Tim Burton MOMA exhibit. It was fantastic. On Saturday morning I cooked brunch for the family. My sister has a gluten intolerance so for the first time I tried Food For Life’s gluten-free millet bread. It’s a little sweet and a bit dense, but overall really good. Given the texture, I thought it would be nice to give it some crunch by grilling it. Usually I like to grill bread (rustic whole grain loafs are my favorite) with rosemary, sea salt and olive oil; a great accompaniment to eggs, salad or pasta.
This skillet egg dish is the perfect weekend brunch indulgence (at least for me, as I limit my cheese intake to weekends only). The combination of spinach, red peppers and smoked mozzarella give it wonderful color and incredible taste. Full of protein, whole grains, omega 3’s, fresh green vegetables and herbs; this dish is truly decadent in the healthiest way.
** I would be remiss to not mention our Sunday stroll to Babycakes. I say stroll in the lightest of terms as I was strolling and my sister was doing everything in her power to not sprint. This is a gluten-free bakery on the lower east side that above mentioned gluten intolerant sis has been dying to check out. They use all natural sweeteners and everything is either vegan or gluten-free. I admire their approach to baking. I also haven’t stopped thinking of their lemon coconut donut for almost a week now.
Skillet Eggs with Smoked Mozzarella & Spinach and Grilled Rosemary Millet Toast
- 6 eggs
- 6 egg whites
- 1 large roasted red pepper, finely chopped
- 2 cups loosely packed spinach leaves, chopped
- 8 oz. smoked mozzarella, shredded or cubed
- Dash of extra virgin olive oil
- Dash of water
- s&p, to taste
- 8 slices millet bread
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh rosemary, finely chopped
- 1-2 tablespoons ground sea salt
- 5 oz. Mixed greens
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon parmesan cheese
- s&p, to taste
For the eggs: Preheat oven to 375. In a cast iron skillet rub olive oil with a paper towel over bottom and sides of pan. In a bowl, combine eggs, egg whites, water, salt and pepper; lightly whisk. Pour into skillet. Add spinach, cheese and red peppers and lightly stir. Sprinkle a bit more black pepper to the top if you like. Place in oven and let bake about 15-20 minutes until firm. Turn oven to broil and let the top, especially the cheese, turn to a golden brown; about 2 minutes.
For the salad: Add greens to bowl and lightly toss with ingredients.
For the toast: Mix olive oil, salt and rosemary in a bowl and lightly brush it onto both sides of bread. Place bread in a non-stick frying pan on medium heat. Let each side cook, flipping frequently, about 3-5 minutes total, until golden and crispy.