yum – Page 2 – Sapphires in Paradise

This is a healthy and scrumptious recipe that will satisfy your taste buds and your new years resolution to eat healthier. Its also a great way to use up leftover egg whites, thats what I did. I made creme brulee yesterday and was left with 8 egg whites, so I decided to make use of them for breakfast today! This recipe was made up on the spot with the ingredients I had at hand. If you do not like egg whites you can do whole eggs. Alot of the ingredients CAN be substituted with other flavors & ingredients. It will still taste great, trust me…….So have fun with it and alter it to your taste.

Servings: 5-6
Ingredients:
-8 egg whites
-1/2 red onion, diced small
-1/4 bell pepper, diced small
-1/2 jalapeño, finely diced seeds & all because we like the heat
-1 ripe tomatoe, diced small
– a handful of cilantro, chopped
– a handful of mint, chopped
( you can sub basil if you do not have these herbs)
-few dashes of lemon pepper
– 1 Tbsp Sriracha sauce (Tabasco or Tapatio Sauce are substitutable)
– Mexican style Cheddar Cheese, shredded ( pepper jack or simple monterey jack would work too)
-Salt , to taste
– A drizzle of olive oil

Directions:
1) Preheat oven to 325 degrees Fahrenheit.
2) Chop all of the vegetables. Whisk egg whites. Add all of the vegetables and herbs. Mix well and add the spices and sriracha sauce.
3) Heat a large skillet with a drizzle of olive oil. Carefully pour egg mixture into the pan. Cook on the stove for 4-5 minutes on medium high heat to get the bottom of the frittata set.
4) Once the eggs are set, place skillet
into the oven . Bake for 12-15 minutes or until the eggs have thouroughly cooked. Generously sprinkle the shredded cheese onto the eggs in the last few minutes of baking.
5) Cool frittata for a few minutes. Then, slice and serve. Serve with a side of toast and jam . A homeade juice compliments well with this dish. I drank some homeade pineapple juice. Bon Appetit❤️

*Cooking time varies each time. Keep an eye on your eggs to ensure that they do not burn. They will be done when the center is set and completely cooked. Baking them in 350 degrees will reduce the bake time. I used a lower heat to ensure the eggs would be thoroughly cooked.

XOXO,
Shiza

This recipe was not created by me and in no way am I claiming credit for it. I am simply sharing a slightly altered version of them because I am absolutely obsessed with them and may or may not be addicted…..This is Ree Drummond’s recipe from thepioneerwoman.com , who also happens to be one of my fav chefs and someone who has an amazing show on the food network. Yes, I am a teenager who watches food network, judge me for it. But its a channel whose spectacular chefs such as Giada and Bobby Flay have inspired me to have an immense love for cooking.

I have tweaked the recipe, to better fit my tastes. Also it is halved and makes about 13-16 cookies depending on how large you decide to make each cookie. If you want the original recipe search, “Malted Milk Chocolate Chip Cookies” . Hope you enjoy this recipe.

Preheat Oven: 375 degrees Fahrenheit
Bake time: 10 to 12 minutes ( I typically bake mine for about 10 so that they’re chewy and crisp)
Ingredients:
– 1 c. all purpose flour
– 1 tsp vanilla
– 6 tbsp brown sugar
– 6 tbsp white granulated sugar
– 1 egg
– 1 tsp vanilla extract
– 1/2 tsp + 1/8 tsp baking soda
– 1/2 c. or 1 stick butter (recipe calls for
unsalted but salted works just as
well… trust me)
-1/4 c. malted milk powder ( SECRET
INGREDIENT)
– 1/2 bag or 6 ounces semi sweet
chocolate chips
– 1/4 c. walnuts or pecans ( or a
mixture of both, I kinda just add as
much as I want ) .
*You can sub almonds or completely
leave out any kind of nut if you’re
allergic. It will still taste amazing.
– splash of milk (less than a tbsp) in
case batter gets too dry

Directions:
1) Preheat Oven
2) Cream butter, add the two sugars ,
continue creaming until mixture is
fluffy. Add vanilla. Mix.
3) Crack egg in a seperate bowl and
whisk with a fork. Add eggs to
butter sugar mixture. Beat until
it is thoroughly combined and add
the malted milk powder. This is
what makes the cookies thin and
crisp.
4) Sift the flour and baking soda.
Gradually add into the butter sugar
mixture. Be sure to add about 1/3 of
the dry into the wet a time so that
you do not end up in a cloud of
flour. Mix well.
5) Add the nuts and chocolate chips
and stir gently.
6) Bake, Cool, & Enjoy. Bon Appétit ❤️