Bizzy Kitchen recipes

  • Potato crusted quiche.

    Potato crusted quiche. Courtesy of Biz Velatini

 
Updated 5/10/2022 10:13 AM

Potato Crusted Quiche

I routinely bake potatoes to use throughout the week. Simply use your "potato" button on your microwave, tap the potato button for however many you cook. So, when I cook three potatoes, I press the button three times, and they come out perfect every time. You can also bake them at 400 in an air fryer for 35 minutes, or the oven for 45 minutes, or until fork tender.

 

Side note: Any milk works in this recipe -- just use what you have on hand.

½ cup fat-free cottage cheese

4 eggs

2 tablespoons light sour cream

½ cup egg whites

½ cup oat milk

8 ounces cooked baked potato, sliced

1 cup broccoli, steamed and chopped

1 cup mozzarella cheese (or cheese of choice)

4 tablespoons bacon bits

½ teaspoon salt

½ teaspoon pepper

½ teaspoon paprika

½ teaspoon crushed red pepper

Shaved Parmesan cheese, for an optional garnish

Heat oven to 350.

In a large bowl, add the cottage cheese, eggs, sour cream, egg whites, milk, salt, pepper, paprika and red pepper and blend.

Spray oven-safe dish (pie plate or cast-iron skillet) with avocado oil spray.

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Layer the sliced potatoes on the bottom of the pan. Add cooked broccoli. Pour the egg mixture over the top. Sprinkle with cheese and bacon bits.

Bake for 40-45 minutes or until set. Let sit 15 minutes before slicing. If using the shaved Parmesan, add the cheese when it comes out of the oven.

If you make this the day before, simply reheat in an oven at 250 degrees 20 minutes before your guests arrive.

Serves 4

Biz Velatini

Breakfast quesadillas.
Breakfast quesadillas. - Courtesy of Biz Velatini
Breakfast Quesadillas

This is another great recipe to sneak in veggies and no one will notice. You can make all the quesadillas ahead of time, but do not slice. Simply place on a baking sheet and put in the oven at 250 degrees for 20 minutes before slicing. They will be warm, and the cheese will be all melty and delicious.

8 low-carb flour tortillas

4 large eggs

½ cup liquid egg whites

½ teaspoon salt

½ teaspoon pepper

2 cups baby spinach, roughly chopped

1 cup sharp cheddar cheese, shredded

4 tablespoons real bacon bits

1 cup salsa of choice

Cilantro for garnish

In a skillet, spray with avocado oil spray (or other nonstick spray) and heat over medium low heat.

                                                                                                                                                                                                                       
 

Whisk the eggs, egg whites, salt and pepper. Add to the skillet and cook for 3 minutes, stirring every 30 seconds. Add in the baby spinach, cheese and bacon bits and cook an additional minute, or until the spinach wilts and the cheese is melted. Let cool 5 minutes.

For each quesadilla: Spray one side of the tortilla with avocado oil spray. Lay it onto a nonstick pan over medium-low heat, place ¼ of the egg mixture on the tortilla, top with second tortilla and spray the top of that tortilla. Cook over medium low heat for 3-4 minutes a side, until golden brown.

For serving, cut each quesadilla into quarters, serve with salsa for dipping and cilantro for garnish.

Serves 4

Biz Velatini

Carrot cake oats.
Carrot cake oats. - Courtesy of Biz Velatini
Carrot Cake Oatmeal Parfaits

This is another sneaky way to get veggies in for breakfast -- add them to oats! I prefer these oats cold, but feel free to warm them up prior to serving if you like. Simply add the oats to a pan with a tablespoon or two of milk and bring to a simmer to warm up.

1 cup uncooked old-fashioned oats

2½ cups unsweetened cashew milk (or milk of choice)

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2 cups shredded carrots

½ cup sugar-free pancake syrup

2 tablespoons Chia seeds, optional

2 cups nonfat Greek yogurt

4 tablespoons chopped pecans

In a large pot, add the oats, milk, cinnamon, nutmeg and carrots. Cook over medium low heat for about 7 minutes. I prefer a bit of bite to my carrots, so if you want soft carrots, cook an additional 3-5 minutes.

Remove from heat. Stir in the pancake syrup, chia seeds if using and store in a container until brunch.

To make cold parfaits:

Layer ½ cup Greek yogurt, then ¼ of the oat mixture and then top with a tablespoon of chopped pecans.

To make warm parfaits:

Reheat the oat mixture in a pot over medium heat, adding an additional 2 tablespoons of milk, and stir for 3-4 minutes.

I like serving the hot version in a bowl: Fill one side of the bowl with the Greek yogurt, the other side with the warm oatmeal, then sprinkle the chopped pecans over the top of both sides.

Serves 4

Biz Velatini

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