Canyon School’s “Cosmic Cookery for Kids” Protein Pancakes
1 lb cottage cheese (1 tub)
6 eggs
pinch salt
1/2 cup flour
2 t vanilla (or more)
dash of cinnamon
lemon zest (optional)
butter (optional, for fry pan)
Blend everything in the blender until the batter is smooth with a consistency of sour cream. Bake small pancakes on hot griddle, turning once. Serve warm. These pancakes may be made ahead, cooled, and stored in a Tupperware in the fridge for several days. They reheat beautifully.
Veggie Frittata
About 2 cups of your choice of vegetables
9 eggs
½ cup of milk
½ cup any type of shredded or finely chopped cheese
+ another ½ cup of shredded cheese to go on top
Preheat the oven to 350.
In a mixing bowl, whisk together eggs, milk, and cheese. Set aside. Sauté the vegetables in a bit of olive oil in an oven-proof medium-sized skillet, until tender. Spread this veggie/meat mixture evenly on bottom of skillet. Pour egg mixture over it, and lightly stir with a spoonula or spatula so the egg mixture is evenly distributed underneath.
When the egg & veggie mixture is about half set, sprinkle the remaining cheese over the top of the frittata and put the skillet in the oven. Bake for 15-20 minutes, until frittata is puffy and golden. Remove from oven and let cool on the counter for several minutes. You may serve it directly out of the skillet, or invert it onto a plate. If doing the latter, be sure to use oven mitts as the handle will still be very hot!! I recommend making frittatas on the weekend (or a lazy snow day!), and enjoying it that morning. Then let the remainder cool completely and slice it into individual servings, which can easily be heated in the microwave later in the week.
About 2 cups of your choice of vegetables
9 eggs
½ cup of milk
½ cup any type of shredded or finely chopped cheese
+ another ½ cup of shredded cheese to go on top
Preheat the oven to 350.
In a mixing bowl, whisk together eggs, milk, and cheese. Set aside. Sauté the vegetables in a bit of olive oil in an oven-proof medium-sized skillet, until tender. Spread this veggie/meat mixture evenly on bottom of skillet. Pour egg mixture over it, and lightly stir with a spoonula or spatula so the egg mixture is evenly distributed underneath.
When the egg & veggie mixture is about half set, sprinkle the remaining cheese over the top of the frittata and put the skillet in the oven. Bake for 15-20 minutes, until frittata is puffy and golden. Remove from oven and let cool on the counter for several minutes. You may serve it directly out of the skillet, or invert it onto a plate. If doing the latter, be sure to use oven mitts as the handle will still be very hot!! I recommend making frittatas on the weekend (or a lazy snow day!), and enjoying it that morning. Then let the remainder cool completely and slice it into individual servings, which can easily be heated in the microwave later in the week.
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