Sunday, March 17, 2013


30 Day Mediterranean Lifestyle Challenge

One of the simple family meals Jamie Oliver promotes with Food Revolution is the omelet. They're quick and simple to make with whatever ingredients you have on hand. They're also easy to tailor to the taste of each member of the family. Pack them full of veggies and they can be a staple in your Mediterranean diet. 

There are other egg based meals that I love. I find that I don't crave a glass of wine or dessert when I have eggs for dinner, so these help me cut out those extraneous calories. I'll share two of my favorite recipes here. Eggs with Mushrooms and Spinach makes a hearty winter meal. Baked Eggs and Tomatoes is my favorite in the summer when tomatoes are in season. Both recipes are easy to make as a single serving or a family meal. 

Eggs with Mushrooms and Spinach
~from Everyday Food, January 201


  • 4 teaspoons extra-virgin olive oil, plus more for brushing
  • 1 box (10 ounces) chopped frozen spinach, thawed and squeezed dry -- I use fresh spinach that I wilt in a non-stick pan with a bit of olive oil. 
  • 8 ounces cremini mushrooms (or whatever you have on hand), coarsely chopped
  • 8 large eggs
  • Coarse salt and ground pepper

Preheat oven to 400 degrees, with racks in upper and lower thirds. Prepare four 24-inch-long pieces of parchment according to classic method. Place two pieces on each of two rimmed baking sheets. Brush half of each heart with oil. Place spinach and mushrooms on oiled halves of parchment. Crack 2 eggs over each and drizzle them with 1 teaspoon oil each. Season with salt and pepper. Fold each packet into a classic shape.

Bake until egg whites are set, 6 to 9 minutes, rotating sheets halfway through. Serve immediately.

Cook's Note: This recipe works best with white parchment; the brown type absorbs more heat, leading to overcooked eggs. This recipe serves 4, but you can make as many or few packets as you like. I often just do one for myself.

Baked Eggs and Tomatoes 

~from The Neelys


  • Butter, for ramekins (I use olive oil.)
  • 2 tablespoons olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 5 plum tomatoes, seeded and roughly chopped (I use whatever tomatoes I have on hand.)
  • 1 tablespoon tomato paste (I like the tomato paste in a tube from Trader Joes since I'm using so little.)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chiffonade basil leaves, plus more for garnish
  • 4 eggs


Preheat the oven to 375 degrees F. Butter 4 (5-inch) oven-safe ramekins or earthenware dishes.

In a medium skillet, heat the olive oil over medium-high heat. Add the shallot, and garlic and saute until fragrant. Stir in the crushed red pepper flakes, tomatoes, and tomato paste and cook until thickened, about 5 minutes. Season with salt and pepper, to taste, and fold in the basil.

Fill the prepared ramekins with the tomato mixture. Top each with a cracked egg. Put the ramekins on a baking sheet and bake until the eggs are set, about 12 to 15 minutes. Remove the ramekins from the oven, garnish with basil and serve.

Cook's Note: This recipe serves 4, but you can easily fill as many or as few ramekins as you like. I often just do one for myself. 


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