Ham & Green Chile Breakfast Bake


We’ve been getting a little nuts on the sugar thing (snort. we. you guys totally know who is to blame for this.), so we’re hopping on the no sugar bandwagon for a little bit to get that back in line. That means a fast and already prepared hearty breakfast (mainly so I don’t get a green chile bacon burrito in the Blake’s drive-thru every single day), and we love our little oven omelettes over here.

My obsession with Hatch green chile continues, so they’re the flavor in this iteration. Instead of the little silicone baking cups, I went with a square pan to slice in to servings. Honestly, those little cups are a pain in the ass to clean – and I can’t put them in the dishwasher because it’s like the soap never really comes off them or something. Ok, I digress. Breakfast, bitches!! And a serving comes in at 141 calories and 11 grams of protein. That is what my blood sugar calls a WIN.

Ham Green Chile Breakfast Bake
1.5c. diced ½” thick ham slab
10 eggs
1 c. mushrooms, sliced
1 c. hatch green chili
1 Tbsp. olive oil
½ medium white onion, diced
4 c. fresh baby spinach (or 1 c. frozen chopped, thawed and drained)
S&P
Dash pecorino cheese

Preheat your oven to 325*, and grease an 8” square cake pan. Spread out the diced ham in the bottom of the pan.
In a medium skillet over medium heat, add half the olive oil and mushrooms with a little S&P and saute the mushrooms until they are slightly golden and have shrunk by about a quarter. Spread them over the ham in the pan. Next spread the green chili over the ham and shrooms.
Put the other half of the olive oil in the skillet and add the onion, season with S&P. Saute until they are mostly translucent and maybe a little brown on the edged. Toss the chopped fresh spinach on top, season w/ S&P, put on the lid and remove from the heat. This will wilt the spinach.
While that’s doing it’s thang, crack the ten eggs in to a medium bowl and whisk them with a little salt and pepper. Stir the spinach and onion to combine, and spread over the mixture in the square pan. Gently pour the eggs over everything, and smoosh down any floaty bits that pop up. Dash the top with a little cheese. Bake about 35-40-ish minutes until golden and puffy. It should not jiggle when you shake it, and a tester will come out clean. Cool. Slice. Serve at room temp or put into individual servings to eat during the week. My plan is to serve this with those little turkey sausage patties. If that works, we’ll have that recipe in a couple weeks!

Servings: 9
According to the verywell.com recipe nutrition analyzer, each serving has:
Cal 141
Fat 8.8g
Sodium 494 mg
Carbs 4.4g (sugars 1.7g)
Protein 11.1g
AND!
226% of your vitamin D, or
Vit D 45mcg
Calcium 60mg
Iron 2mg
Potassium 238mg

Orange Vinaigrette … …. and figs

This dressing! I want to drink it! Those figs! They’re like candy!

Figs2med

Is this post about the dressing, or the figs? I honestly cannot decide so we’re going to say it is about summer.

Figs1Cmed

Trader Joe’s had these fun striped figs last night, so of course we had to get them. Because cute food.  When I woke up this morning, I was thinking about a spinach salad I had planned for the blog, one with an orange vinaigrette, and those figs just matched perfectly.

OrangeVinaigrette1Cmed

This dressing is saturated in orange flavor goodness. It is delightful, and would be good on any spring green salad, or grilled chicken, or asparagus, or…well you get the idea. Make this. It’s delicious.  It’ll easily keep in the fridge up to a week. I wouldn’t go longer because of the parsley.

OrangeVinaigrette2Cmed
Can you find the special treat I did when I sat down to lunch after taking the pictures? Oy.

My goodness, but this was delicious.
Ingredients
zest of an entire navel orange (about 1Tb)
juice of the orange (about 1/4c)
¼ c. cider or rice vinegar (or enough to bring juice up to ½ c)
1 tsp. dijon mustard
2 Tbsp honey
2 tsp minced shallot
2 Tbsp minced parsley
2/3 – 1 c. mild oil (canola, light olive, etc.)
Instructions
Whisk together everything but the oil. Then, slowly drizzle in the oil while still whisking until it emulsifies.
Add or subtract honey depending on your preference. Use the rice vinegar if you like things a little less zippy.
Notes
Need to see the whisk/emulsify technique? https://www.youtube.com/watch?v=gdhpIZqUAJ4
By Karen Maginnis
serves 14
calories 114
fat 11g
cholesterol 0mg
sodium 6mg
carbs 5g
-fiber 0g
-sugars 4g
protein 0g