The temperatures have been soaring here in Lisbon, so today I thought I would make Pineapple and Cucumber juice. A drink that is not only refreshing, it's healthy too.
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Eggs, artichokes and cheese – a healthy breakfast casserole, perfect to feed a crowd or to make ahead for meal prep to heat up for the week. **This post may contain affiliate links. When you purchase from my links, I receive a small commission at no extra cost to you. It helps to keep this blog running and it very much appreciated.** Artichoke Egg Casserole Yields 4 servings Ingredients: 4 eggs, beaten 1/2 cup heavy whipping cream 1/2-1 cup cooked artichokes, diced 1 cup shredded cheddar cheese 1 small onion, finely chopped 1 teaspoon minced garlic 1 teaspoon Herbs de Provence ½ teaspoon sea salt ¼ teaspoon pepper 1 Tablespoon Parmesan cheese, plus additional for garnish, optional sliced cherry tomatoes, for topping parsley, for garnish, optional Directions: Preheat oven to 350°F. Grease a 8"x 8" baking dish, set aside. In a medium bowl, whisk together eggs. Add heavy whipping cream and whisk to combine. Add chopped artichokes and onion to the egg mixture and stir to combine. Add cheese. Stir to combine. Add garlic, Herbs de Provence, salt and pepper and stir. Pour into prepared baking dish and spread the mixture evenly in the dish. Sprinkle with Parmesan cheese. Bake in preheated oven for 20-25 minutes, or until top is set and slightly browned. Cool for 5 minutes and serve warm. STORE: Cut this breakfast casserole into squares and store it in an airtight container in the refrigerator for up to 5 days. FREEZE: Let the casserole cool completely, then cut it into the proper serving sizes, and freeze in an airtight container for up to 2 months. To reheat, remove the egg casserole from the freezer and warm in the microwave or oven until heated through. Here's how I served this casserole. Recommended Posts
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Linda RoisumTraveller, chief taste-tester and food finder and retired expat living in Lisbon, Portugal. Archives
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