Recipes Archives - Lifestyle

INGREDIENTS:

8 large eggs

2 cups kale, chopped

2 green onions, sliced

1 cup cherry or grape tomatoes, halved

1 tablespoon olive oil

kosher salt and freshly ground black pepper, to taste

optional extra ingredients (i.e. onions, cheese, mushrooms, cooked bacon, etc.)

DIRECTIONS:

Preheat broiler to high.
To a medium bowl, lightly beat the eggs with a fork, add salt and pepper to taste; set aside.
To an oven-safe cast iron skillet, add the olive oil, kale, green onions, and cook over medium-high heat until kale wilts slightly, about 1 minute.
Evenly sprinkle the tomatoes, any optional ingredients, add the eggs, and cook over medium-high heat for about 3 to 4 minutes, or until edges begin to set. Swirl the pan lightly every 30 seconds or so which helps the eggs cook evenly.
Place the skillet under the broiler for about 1 minute, or as necessary for the center to set.
Remove skillet from oven before you think you need to so eggs don’t become overcooked.
Cool for a few minutes, then garnish with green onions.
Enjoy immediately

INGREDIENTS:

1 tbsp olive oil

2 tbsp butter

1 lb. shrimp, shelled & deveined

4 cloves garlic, chopped

1 pinch red pepper flakes(optional)

1/4 cup white wine or chicken broth

2 tbsp lemon juice (~1 lemon)

3 medium zucchini, cut into noodles (w/ mandoline or spiralizer or store bought for convenience)

1 tsp lemon zest

1 tbsp parsley, chopped

Salt and pepper to taste

DIRECTIONS:

Heat oil and melt butter in a pan until frothing.
Add the shrimp, cook for 2 minutes, flip, add the garlic and red pepper flakes and cook for 1 minute more and set aside.
Add the white wine and lemon juice to the pan, deglaze it, simmer for 2 minutes.
Add the zucchini noodles and cook until just tender, about 2 minutes
Season with salt and pepper, add the shrimp, lemon zest and parsley.
Toss and remove from heat.
Enjoy immediately!