Zucchini Breakfast Puff

zuccPuff

So, I have to go on a temporary low-carb diet.  I was diagnosed with gestational diabetes– twins can put a lot of stress on their mama’s body!  I’m usually fine with snacks, lunch and dinner, but breakfast has been a bit of a challenge.

Luna bars have become my new best friend for busy mornings.  They taste great, and are low-glycemic– but I still have to balance them with a little more protein like a hard boiled egg or stick of cheese.

Scrambled eggs are off the table for now.  It’s a pregnancy thing- not that there’s anything wrong with scrambled eggs.  I like quiche, but it takes too darn long to make.  Plus, it can be too eggy sometimes.

Then I ran across this recipe in the latest issue of Taste of Home (you need to be a member of Taste of Home to open the link).  This was perfect!  I could bake it up on the weekend, slice into 6 servings, wrap each serving, and freeze a few.  A thawed piece only takes 45 seconds to heat in the microwave.  It’s low enough in carbs for breakfast, high enough in protein to balance the carbs out, and it has lots of veggies.  Veggies for breakfast!  That’s the kind of thing that makes you feel all healthy and stuff.

There was one problem when I made the recipe as directed.  It was… blah.  Very blah.  No flavor kind of blah.  So, I made a few modifications, and came up with some variations to try over the next few weeks.

My modifications included adding seasoning (garlic salt), and using two types of cheese instead of 1.  Viola!  Flavor!

Do you feel all healthy and stuff when you eat veggies at breakfast?

Zucchini Breakfast Puff

  • 3 large eggs (I used the kind with omega-3)
  • 1/2 cup canola or olive oil
  • 1 lb zucchini, shredded (about 3 small)
  • 1 cup reduced fat baking/biscuit mix (heart smart Bisquick)
  • 1/2 cup shredded parmesan cheese
  • 1/3 cup sharp cheddar cheese
  • 1/2 tsp garlic salt
  1. Preheat oven to 375°F.  Spray a 10″ oven proof skillet with baking spray.
  2. In a large bowl, beat eggs.  Slowly whisk in the oil to the eggs.  Once fully combined and thickened, add zucchini, baking mix, cheeses, and garlic salt.  Stir well.
  3. Pour batter into prepared skillet, smoothing the top.
  4. Bake 25 minutes, or until puffed, golden, and the center is set.
  5. Let cool about 15 minutes.  Loosen the edges of the puff from the skillet and slide onto a large plate.
  6. Cut into 6 pieces and serve warm.

This recipe stores well- just wrap each piece in plastic wrap and refrigerate or freeze.  Thaw overnight in the fridge if frozen, then just unwrap, place on a plate, and heat in the microwave on high for 45 seconds.  DIG IN!

Variations:

  • Broccoli Cheddar Breakfast Puff: Replace Zucchini with broccoli (thaw a bag of frozen broccoli and chop it up into small pieces), use all sharp cheddar cheese.  You could also add some HAM if you have it.
  • Italian Zucchini Breakfast Puff: Add 1 cup cherry tomatoes, halved, and 1/4 tsp dried basil.  Replace cheddar with mozzarella.
  • Bacon-Spinach-Artichoke Breakfast Puff: Omit Zucchini.  Use a small box of frozen spinach (thawed, and wrung out in a towel to get rid of excess moisture), 1/2 cup artichoke hearts, chopped fine, and 1/3 cup bacon bits.  YUM!
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