Steam, don’t boil! The shell almost always peels right off, often in one piece. No green line.
In a steamer basket in a saucepan, place eggs in a single layer. Fill pan with water to just below the steamer holes.
Heat over medium-high heat until water begins to bubble, and then cover tightly. Steam for 15 minutes. Remove from heat, drain, and run cool water over. Let sit in cool water for about 15 minutes, or until you can handle the eggs. Crack shell on counter and peel.
This is really, really good as a first course, or it could be a tasty lunch. I think next time I’ll make a base of lettuce, topped by egg salad (deviled egg recipe with the chopped egg whites mixed in), topped with the bread-crumb mixture. I made 2 eggs (and cut the rest of the recipe to 1/3) to serve two. http://smittenkitchen.com/blog/2011/12/caesar-salad-deviled-eggs/
This is our go-to weekday breakfast. They freeze well. Makes 12 muffins; recipe created by Kalyn of KalynsKitchen.com. http://www.kalynskitchen.com/2012/10/flourless-nutrient-dense-savory-breakfast-muffin.html
Dry Ingredients:
Wet Ingredients:
Instructions: Preheat oven to 375F/190C. Spray baking cups or muffin pan with non-stick spray or olive oil.
In a medium-sized bowl, mix together the almond meal, raw hemp seed, Parmesan cheese, flax seed meal, nutritional yeast flakes, baking powder, Spike Seasoning (if using), and salt.
In a smaller bowl, beat the eggs and then mix in the reduced-fat cottage cheese and thinly sliced green onions. Mix the wet ingredients into the dry ingredients. Scoop out the mixture with a small measuring cup and fill the muffin cups until they are nearly full, dividing the mixture evenly between the muffin cups. Bake for 25-30 minutes (29 minutes in my oven), or until the muffins are firm and nicely browned. These muffins will keep in the fridge for at least a week or can be frozen. Reheat in the microwave (30 seconds, or 45 if frozen) or in a toaster oven.
Adapted by LKD from a WW recipe
Preheat oven to 350F.
Saute onions in olive oil until translucent. In mixing bowl, whisk eggs and milk. Stir in remaining ingredients and onions. Grease 16 muffin cups (part of two muffin tins). Ladle about 1/4 cup of mixture into each. Pour about 1/2″ of water into each empty cup. Bake until just set, about 18 to 22 minutes. Cool pans on wire rack for 5 minutes. Loosen edges of frittatas with a rubber spatula, sliding underneath frittatas to loosen bottoms and lift the muffins out of pans.
Keeps well for several days in covered container in the fridge.
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