Sometimes when it comes to the Holiday season, the weeks in December lead to a sense of dread. All the food, the sweets, the calories. But what if you could have it all?
This recipe is both sweet and savory, and something quick to make on a New Years morning when you may or may not have a headache from ringing in the new year.
2 large crisp apples, such as Gala, halved and cored
1 tablespoon packed light brown sugar
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
Optional: ½ cup granola
Instructions for the microwave
Arrange the apple halves cut side up.
Top each apple half evenly with the brown sugar. Sprinkle with the cinnamon and nutmeg. Dot evenly with the butter.
Cover the apples with a microwavable dome lid or microwave-safe plastic wrap. Microwave on high for about 4 minutes, or until the apples are tender.
Transfer the apples to serving bowls and sprinkle each apple half evenly with the granola (if desired). Drizzle any juices remaining in the cooking dish over the top. Serves 4.
Now…what to do if you’re in the mood for something a little more substantial? And what about those leftovers you have hanging around from the night before? Try one of these good-for-you bad boys.
1 tablespoon butter
2 large eggs
Pinch of salt
Pinch of white/black pepper
In a large bowl, whisk the eggs until fully blended. Whisk in the salt and pepper.
Heat an 8-inch skillet over medium heat. Add half the butter and swirl until melted and foamy. The skillet should be very hot before the eggs are added.
Pour egg mixture into the hot pan. When the underside is set, continuously lift the edges of the omelet slightly and tilt the pan to let the uncooked egg flow underneath. Work your way around the pan in this manner for about 1 minute more.
As soon as the mixture appears set but is still soft and slightly wet, add any fillings (see below for a list), fold the omelet in half, and slide onto a plate. For an omelet that’s a little less wet and more set, cover the skillet but keep over the heat for another 30 seconds.
Filling Options WARNING: may cause salivation
Spread any of the following ingredients on one side of the omelet before folding. All fillings should be cooked and warmed, when appropriate.
Bacon Bits: 1 slice cooked bacon, crumbled
Sweet and Savory: ¼ cup crumbled feta cheese, 1 tablespoon diced dried apricots
Spring Mix: ¼ cup cooked chopped asparagus, ½ tablespoon grated Parmesan cheese
Western: ¼ cup mixed diced bell pepper and tomato, 1 tablespoon diced ham, 1 tablespoon shredded cheddar
Steak and Eggs: ¼ cup leftover cooked, chopped steak; 2 tablespoons sauteed sliced mushrooms
Lean Machine: ¼ cup diced cooked chicken or turkey, small handful fresh baby spinach
Lox of Love: ¼ cup flaked smoked salmon, 1 tablespoon cream cheese, 1 tablespoon chopped chives
Italian Feast: ¼ cup shredded mozzarella; 5 cherry tomatoes, halved; 4 large basil leaves, torn
Meaty Start: 1 cooked breakfast sausage link, sliced; 1 slice cooked turkey bacon, crumbled
Mex Eggs: 2 tablespoons salsa, 1 tablespoon queso fresco, 1 tablespoon fresh cilantro
Greek: Small handful baby spinach, 1 tablespoon crumbled feta, 1 tablespoon diced tomato, 1 tablespoon chopped olives
Apple Pie: ¼ cup diced apple sauteed in 1 teaspoon butter; 1 tablespoon shredded cheddar
Cheesy Broccoli: ¼ cup small broccoli florets, steamed; 1 tablespoon your favorite shredded cheese
Pasta Perfect: ¼ cup leftover cooked elbow pasta; ½ tablespoon sun-dried tomatoes