I used to have issues with that, especially when I'd notice one of the neighbors letting my friends have something breakfasty at dinner time.
"Why can't we have cereal for dinner?" I'd ask. "Or, maybe, pancakes or an omelet?"
But it was always a no-go on that. This really bugged me, especially if Mom was fixing liver-and-onions for dinner.
Mom
Dad and Mom, New York
Once moving out on my own, I had no problems with breakfast for dinner (or any other time, for that matter). To that end, here are six yummy breakfast recipes, including Egg White Frittata with Cheddar and Veggies and Eggs in a Pepper. Enjoy!
Enjoy!
CREAMED CHIPPED BEEF ON TOAST
This is from Lisa at allrecipes. The recipe begins, "This chipped beef recipe is straight from my mom. We called it SOS (Same Ole Stuff), and it's great comfort food! It's easy to make and tastes great with a cold beer."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 4 servings
To view this online, go to https://www.allrecipes.com/recipe/20225/creamed-chipped-beef-on-toast/.
Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups warm milk
1 (8 ounce) jar dried beef, chopped
1 pinch cayenne pepper
bread, toasted
Ingredients
Gather all ingredients.
Melt butter in a medium saucepan over low heat. Add flour and whisk until smooth.
Add milk a little at a time, whisking well after each addition. Bring to a boil over medium-high heat and cook, stirring, until thickened.
Stir in beef and cayenne; cook until warmed through.
Serve over toast.
Recipe Tip
This recipe can also be made with 3/4 pound browned, drained hamburger meat.
DENVER OMELET
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "The Denver omelet — a diner classic of eggs, bell peppers, onions, ham and often cheese — actually began as a sandwich made with those ingredients in the American West in the late 19th century. Its exact origins are fuzzy, but some historians think it was a modification of egg foo yong made by Chinese laborers working the transcontinental railroad, or a scramble made by pioneers masking spoiled eggs with onions. (Bell peppers were likely a later addition.) When the sandwich became popular in Utah, it was named the Denver sandwich after Denver City, Utah. By the 1950s, the Denver was one of the most popular sandwiches around, and at some point in the mid-20th century, diners swapped the sandwich bun for a knife and fork."
Total Time: 20 minutes; Yield: 2 servings
To view this online, go to https://cooking.nytimes.com/recipes/1023378-denver-omelet. Also, while you're at it, I highly recommend signing up for The New York Times cooking enewsletter. So many yummy recipes, great guides...If you're like me, you won't regret it.
Ingredients
6 large eggs
Kosher salt (such as Diamond Crystal)
2 tablespoons unsalted butter
1 small green bell pepper, seeds and stem removed, finely chopped (about 3/4 cup)
1 small yellow onion, finely chopped (about 3/4 cup)
Black pepper
4 ounces ham steak or Canadian bacon, coarsely chopped
1-1/2 ounces coarsely grated Monterey Jack or pepper Jack (heaping 1/3 cup)
Preparation
In a medium bowl, whisk together the eggs and 1/2 teaspoon salt; set aside.
In a medium (10-inch) nonstick skillet, heat 1 tablespoon butter over medium-high. When foaming, add the bell pepper and onion, season lightly with salt and pepper and stir to coat in the butter. Shake into an even layer and cook, undisturbed, until browned underneath, 2 to 3 minutes.
Add the ham and cook, stirring occasionally, until the vegetables are tender, 2 to 3 minutes. Transfer the mixture to another medium bowl, add the cheese, and stir to combine.
Reduce the heat under the skillet to medium-low. Add 1/2 tablespoon butter and swirl to coat the pan. Whisk the egg mixture and pour half into the skillet. Cook without touching until the eggs around the edges of the pan are set, 30 seconds to 1 minute. Using a spatula, slightly pull the edge of the omelet in toward the center and, while holding the spatula in place, tilt the pan so that the egg runs to the empty skillet. Repeat this around the edge of the whole circle until the surface is nearly set but still shiny. (No runny egg will travel when you tilt the pan.)
Spoon half the vegetable mixture onto half the egg, cover the skillet with a lid or baking sheet, and cook until the egg is set and the cheese is melted, 1 to 3 minutes. Run the spatula around the edges, then fold the naked half over the filling. Slide the omelet onto a plate, then repeat with the remaining butter, egg and filling.
MEXICAN BREAKFAST TACOS
This is from AllRecipes, and begins, "These Mexican breakfast tacos are quick, easy, and delicious! I learned this recipe from the cooks at my restaurant who like to sneak in breakfast before we open. I've grown to love this breakfast. If you like spicy food, you will love it, too."
Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Servings: 4
To view this online, go to https://www.allrecipes.com/recipe/85185/authentic-mexican-breakfast-tacos/.
Ingredients
6 ounces chorizo sausage
cooking spray
6 large eggs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
8 (6 inch) corn tortillas
1 cup shredded Monterey Jack cheese
1/2 cup salsa
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
Directions
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove sausage to a plate. Drain and discard grease; wipe the skillet clean with a paper towel.
Place the same skillet over medium heat and grease with cooking spray. Whisk together eggs, milk, salt, and pepper in a medium bowl; pour into the prepared skillet. Cook and gently stir until scrambled and almost dry. Add sausage; continue to cook and stir until firm.
Meanwhile, warm a second skillet over high heat. Cook tortillas until hot and crispy on the edges, but still pliable, about 45 seconds per side.
Sprinkle Monterey Jack cheese evenly onto hot tortillas. Top each with scrambled eggs, salsa, and hot pepper sauce.
EGGS IN A PEPPER
This is from Chef Lizzie at AllRecipes, and begins, "This recipe is paleo and a super easy way to eat your eggs! Can also top with cheese or even a slice of bread."
Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield: 1 serving
To view this online, go to https://www.allrecipes.com/recipe/244281/egg-in-a-pepper/.
Ingredients
1 large egg
1 (1/4 inch thick) ring bell pepper
salt and ground black pepper to taste
Directions
Heat a non-stick skillet over medium heat. Place bell pepper ring in the hot skillet. Crack egg into bell pepper ring; cook until bottom holds together and corners are browned, 2 to 3 minutes. Flip and cook until desired doneness is reached, 2 to 3 minutes more; season with salt and ground black pepper.
EGG WHITE FRITTATA WITH CHEDDAR AND VEGGIES
This is from WW (formerly known as Weight Watchers). It begins, "Sticking to just egg whites in a frittata lets you save room all the flavorful, cheesy goodness on top here. Plus, it had all that filling protein you'd expect in an egg-based main dish so that you feel satisfied. Use this versatile recipe as a jumping-off point for many variations. Other fillings to try: sliced button mushrooms, grated summer squash, diced tomatoes, and flavorful minced shallots. Frittatas are a welcome starring attraction whether it's brunch, lunch, or dinner and leftovers are a gift. Wrap up a wedge in a lettuce leaf for a low-carb lunch or reheat it in the microwave and roll it up in a tortilla for a quick and portable breakfast on the go."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Serves: 4; Serving Size: 1 wedge; Difficulty: Easy; 8 points
To view this online, click here.
Ingredients
1-1/2 cup egg whites (about 8 large eggs)
1/2 tsp table salt
1/4 tsp black pepper
2 tsp olive oil
2 bell peppers, medium, any color, diced
1 medium red onion, thinly sliced
8 oz (about 1 cup) reduced fat cheddar cheese, shredded
2 medium scallions, sliced on diagonal
Directions
Whisk together egg whites, salt, and pepper in large bowl until frothy.
Heat oil in 10-inch heavy ovenproof nonstick skillet over medium-high heat. Add bell peppers and onion; cook, stirring occasionally, until softened, about 5 minutes. Add egg whites and cook, stirring occasionally, until beginning to set, about 2 minutes. Reduce heat and cook, without stirring, until eggs are almost set, about 6 minutes longer.
Meanwhile, preheat broiler.
Sprinkle Cheddar over frittata. Broil 5 inches from heat until cheese is melted and eggs are set, 1–2 minutes. Sprinkle with scallions. Cut into 4 wedges.
Notes
If you have leftovers, wrap them in plastic wrap and refrigerate up to 3 days. A wedge of this tasty frittata makes an excellent sandwich filling.
HAM AND PEPPER FRITTATA
Recipe Yield: Yield: 4 servings, Serving size: 1/4 of recipe
Source: The Complete Diabetes Prevention Plan
Book Title: The Complete Diabetes Prevention Plan
View this online at https://diabeticgourmet.com/diabetic-recipes/ham-and-pepper-frittata.
Ingredients
1 tablespoon extra virgin olive oil or canola oil
1/2 cup diced yellow bell pepper
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 cup diced, lean, reduced-sodium ham
2 teaspoons dried parsley
1/4 teaspoon coarsely ground black pepper
2 cups fat-free egg substitute
1 cup shredded, reduced-fat, white Cheddar or Swiss cheese
Directions
Coat a large ovenproof skillet with the olive oil and preheat over medium-high heat. Add the peppers, ham, parsley, and black pepper and saute for several minutes, until the vegetables are crisp-tender and the ham is beginning to brown. Spread the mixture evenly over the bottom of the skillet.
Pour the egg substitute over the skillet mixture and reduce the heat to medium-low. Cover and cook without stirring for about 6 minutes, until the eggs are almost set (the edges will be cooked but the top will still be runny).
Remove the lid from the skillet and wrap the handle in aluminum foil (to prevent it from becoming damaged under the broiler). Place the skillet under a preheated broiler and broil for a couple of minutes, until the eggs are set but not dry. Sprinkle the cheese over the top and broil for another minute to melt the cheese. Cut the frittata into 4 wedges and serve hot.
Nutritional Information Per Serving: Calories: 222; Fat: 8.3 g; Sodium: 690 mg; Cholesterol: 32 mg; Protein: 28 g; Carbohydrates: 7 g
Diabetic Exchanges: 4 Lean Meat, 1 Vegetable, 1/2 Fat
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