Saturday, September 20, 2014

Whole eggs or just whites, try these great breakfasts

Two organic eggs from Costco Wholesale in Hackensack served over leftover organic brown rice, both seasoned with za'atar thyme mixture from Fattal's Bakery in Paterson. The eggs also get a pinch of Aleppo pepper, also from Fattal's. As the eggs were cooking in extra-virgin olive oil, I shaved Costco's Kirkland Signature Parmigiano Reggiano Cheese over them.

A wedge of frittata made with Kirkland Signature Egg Whites from Costco, chopped garlic and green pepper, shredded cheese and fresh tomatoes. Kirkland Signature Basil Pesto was added after the frittata came out of the oven, and the wedge was served with a leftover organic brown rice-lentil dish prepared in an electric cooker.

Two organic eggs sunny side up with Aleppo pepper are served with skin-on sweet potatoes and garlic cloves that were boiled together, then mashed with extra-virgin olive oil, Costco's Himalayan Pink Salt, cinnamon and other seasoning.

This morning, I threw together a quick egg-white omelet with Kirkland Signature Wild Alaskan Smoked Sockeye Salmon and a slice of reduced-fat Swiss cheese, and ate it with leftover steamed wild haddock fillet from Costco, right, and a spinach-like green called collaloo. The Canadian haddock was $8.99 a pound.


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