Eggs and vegetables are two of my favorite pairings and breakfast is one of my favorite meals, but this sandwich is not only delicious in the morning. It is also perfect for an easy weekend brunch with a Bloody Mary or for a quick dinner on a night when you would rather read a book than spend time in the kitchen. Spinach and swiss chard make great alternatives to kale and shiitake or white button mushrooms work well in place of the portabella. Enjoy your panini however you choose to make it and whatever time of day you decide to savor this meal.
Heat panini press to medium-high heat. Spread 4 slices of bread with equal amounts of goat cheese and set aside.
Roughly chop kale leaves. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and sauté for 5 to 6 minutes, until brown and tender. Add kale and water to the skillet and sauté for a couple of minutes, until greens are wilted. Add balsamic vinegar to the sautéed vegetables and cook for another minute. Season with half of the salt and pepper and remove from heat.
Place eggs and remaining salt and pepper in a medium bowl and lightly beat. Melt butter in a large non-stick skillet over medium heat. Add eggs and scramble.
Place ¼ of scrambled eggs on top of the bread slice with goat cheese. Add ¼ of the kale and mushroom mixture on top of the eggs and top with a slice of bread. Working in batches, place two sandwiches on the panini press and heat for about 5 minutes, until cheese has melted and light brown grill marks appear on the sandwiches. Repeat and serve.
Cabbage and egg sound like an odd combination, but trust me on this one. This dynamic duo is unbelievably delicious with an added taste of Mexico that will make you want to turn on the Mariachi music. For a real south of the border experience, pair this breakfast dish with Mexican spiced coffee.
For a quick breakfast, sauté cabbage in advance and reheat with a quick scrambled egg. In less than five minutes, you can have a healthy breakfast that tastes like one you would enjoy on a lazy weekend.
1 tablespoon olive oil
1 small head cabbage, cored and shredded
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon salt
1. Heat olive oil over medium—high heat in a large non—stick skillet. Add cabbage, cumin, chili powder and salt. Sauté for 8 to 10 minutes, until tender and lightly browned.
2. Place cabbage in a large bowl and set aside. Whisk eggs in a small bowl, add to skillet and scramble, stirring slowly with a spatula until cooked through. Return cabbage to skillet and stir to combine.
3. Serve in bowls with toppings of choice.
Frittatas are one of my favorite one-pan meals to serve for breakfast, brunch or dinner. They are so versatile and can be made with any of your favorite vegetables, meats and cheeses. This one incorporates fresh kale, sausage and smoked gouda for a combination that will please both meat and vegetable lovers alike. It pairs well with homemade hash browns and freshly squeezed orange juice.
½ pound ground mild sausage
1 medium bunch kale, trimmed and chopped
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup low-fat milk
¾ cup smoked gouda, shredded
1. Preheat oven to 375 degrees Fahrenheit.
2. Heat an 8-inch cast-iron skillet over medium-high heat and cook sausage until browned. Drain grease from skillet and return to stovetop.
3. Add kale to skillet in two batches and sauté until wilted, about 5 minutes total.
4. Beat eggs with a whisk in a medium bowl. Stir in salt, pepper, milk and gouda.
5. Pour egg mixture over kale and sausage and gently stir to evenly distribute. Let the eggs start to set for 1 to 2 minutes without stirring. Place skillet in the oven and bake for 20 to 25 minutes until the eggs are set and the frittata is lightly browned. Serve warm or at room temperature.