Quinoa Stuffed Omelet!

Did you read my last post?  The Quinoa Stuffed Bell Pepper post?  Well if you didn’t, you should…cause it may rock your world.  And if you did…then you may remember me mentioning that you will have left over stuffing for other recipes.

What I didn’t tell you is that I would be providing you with one of said recipes!!  This was delicious and I was so glad I thought of it!!  And super easy.  I’m usually not a huge fan of omelets, but the heartiness and flavor of this one won me over.


So, here’s what you need!

  • 2 Eggs
  • 1 Tbs Greek Yogurt
  • About 1/4 C Quinoa Stuffed Bell Pepper Filling
  • Small amount of butter or oil for cooking
  • Salt and Pepper to taste
  • Small amount of parmesan or cheddar
  • Toppings of choice: sour cream, Frank’s Hot Sauce (Mr. Rodgers’), Sriracha (Mrs. Rodgers’), green onions, salsa, more cheese…whatever!


And here’s how you do it!

  1. Whisk eggs together with Greek Yogurt.
  2. Heat butter or oil in a pan and dump in your eggs.
  3. When eggs are starting to solidify and you have a little color on the underside, spread half with the quinoa mixture.
  4. Fold over and top with cheese, allow to melt a bit.
  5. Gently slide out of the pan onto your plate and top however you please!  Easy as that!!


Whisk eggs together with greek yogurt (this makes them a little extra creamy!)

Photo (1)

Melt butter or oil in a pan over medium heat and pour in your eggs.


Grab your leftovers…


When beginning to solidify and under side is starting to brown, spread quinoa mixture over half the eggs

Photo (2)

Fold over (you don’t have to get yours as brown as mine…I like the crispy flakiness it gives but this is totally up to you!  It’s also cause my butter browned before I dumped the egg in there haha!)


Sprinkle lightly with some cheese of your choice and let it melt slightly…


Gently slide out of the pan onto your plate and top however you choose…obviously this is mine, cause it has Sriracha on it 😀

Photo (3)

And here is Mr. Rodgers’ with sour cream and Frank’s, next to a lovely cup of Lemon Blueberry Oat Bran I also mixed up.  This was his breakfast in bed.  Such a lucky man ;P  Haha just kidding.  He spoils me more often than I do him.  I just love him with all my little heart.

ANYWAYS!  Food!  Omelets!!  Let me know how you like it!


Tips for Healthy Eating!!

Just a quick little post to share an idea I had with you.  I don’t know why I hadn’t done this before, because already these two little steps have helped us immensely.  As you well know, I love eating healthy.  I love COOKING healthy.  But being a dance teacher, a Postal worker, a food blogger, a wife, and an assistant manager trying to make my store better…causes a person to be quite busy.  Busy isn’t bad, especially when you are busy with good things.  But busy and healthy are very hard to harmonize.  Can I get an amen?!  Well it just got easier, because of these little preparations that only took a few minutes!!  Let me show you 🙂

First off…breakfast.  I am SO bad about skipping breakfast, but I know it is so important!  It provides energy for my day and keeps me full so I don’t get hungry and eat something naughty.  But I am so bad at getting up that 10 extra minutes to prep.  Cause I like sleep.  And stay up too late.  So if I get anything it is a banana on the way out the door.  Which does not keep me going very long.  And I am not the only one that struggles with that in the Rodgers house hold.  Mr. Rodgers used to make gorgeous omelets every day.  But he has been doing so much at the church and working so hard, he hasn’t had time either!  So I decided that something MUST be done.  So.  Here is what was done.  😉

Photo (6)Welcome to my breakfast box!!!  Here I have pre prepped everything you could need for omelets, breakfast skillets, whatever…  I was going to get fresh basil, but they were out…so I decided to get something that lasts longer.  Basil and cilantro go bad so fast!!!  So I got basil and cilantro paste.  It can be whisked right into the eggs or stirred into the filling…whatever you desire.  And then I got a couple boxes of little snack baggies and went a-chopping.  Here are some ideas of things that I used for our pre-prepped breakfast box.  🙂

Photo (5)

  • Diced Bell Pepper
  • Halved Cherry Tomatoes
  • Sliced Mushrooms
  • Minced Red Onion
  • Sliced Green Onion
  • Chopped Spinach (I thawed some frozen stuff, cause I have a billion bags of it)
  • Minced Garlic
  • Cubed Sharp Cheddar Cheese

What would you chop up for your breakfasts?!


Alright one more idea.  Snacks.  I don’t think people realize the importance of snacks in healthy eating.  If you get too hungry, you are going to crumble.  You need small amounts of satisfying “goodies” to get you through the day, especially between meals.  Keeps your eyes on the prize.  But when you are in a rush, you either forget your snacks…or just grab a whole bag of whatever snack you want and end up eating way too much of it….and spending more money than you should and eating more calories than you need.  So…right when you get home from the grocery store…grab those snack baggies again, and make one of these!!!

Photo (7)A snack box!!!!

Now, obviously, you need to make sure the snacks you are getting are actually healthy.  We have roasted almonds, raisins (debatable, but are a better way to fill a sweet tooth), and multigrain crackers.  Pre portion your goodies so when you are running out the door, you can grab a baggie or two and so when you are a few hours away from lunch, you can bust in to one of these and be less tempted by the calorie filled, chemical filled convenience foods around you!!!

Photo (8)Ready to go!!!  I hope these little tips help!!

Bell Pepper Fried Eggs!!

Ever since I saw a picture of this on Pinterest, I knew I just had to try.  They are so cute.  And I LOVE me some fried eggs.  And since I eat eggs for breakfast almost every day, it was nice to have a way to shake it up a little bit…and it only added yummy healthiness, cause it was eggs plus a veggie.  It’s pretty self explanatory.  If you can see the picture, you can probably do it. But here is how I did it, just in case 🙂

Here is what you need:

  • 1 Large Bell Pepper of your favorite color (You want it more short and fat, in contrast to one of the long skinny ones.)
  • 2-3 eggs, depending on how hungry you are
  • 1 Tbsp butter
  • Salt and Pepper to taste

And here’s how you do it!

  1. Slice the bell pepper into slices between 1/2 in and 1 inch thick.  If it is a narrow pepper like mine was, you’ll need thicker slices so your eggs don’t run over. (I learned that the hard way ;))
  2. Melt your butter in a flat-bottomed pan.
  3. Toss in your slices and cook for a couple of minutes, flipping once.  You want them to be starting to get tender.
  4. Crack your eggs into the middle of the pepper slices.  Duh.  😉
  5. Salt and pepper!  I like LOTS of fresh cracked black pepper on my fried eggs.
  6. Cook until the eggs are at your desired amount of done-ness.  It works best for over easy-ish.  If you like them cooked all the way through, it will still work but won’t be as pretty.  I’ll show you in my pictures 😉

Here we go!

Slicey slicey!

Bell Pepper Fried Egg 1

Melt the butter in a pan and start cooking the bell pepper slices

Bell Pepper Fried Egg 2

Crack the eggs into the middle of the slices

Bell Pepper Fried Egg 3

Cook until it is at your desired amount of done-ness.  You like my fancy, official foodie speech?  Ha.  I wish.  Done-ness.

Bell Pepper Fried Egg 4

It works best for over-easyish done-ness.  And looks the prettiest.  However, if that freaks out you can pop the yolk and flip it half way through so it all gets cooked 🙂

Bell Pepper Fried Egg 5

Isn’t that just a fun idea?  I hope you love it!!!  It would be cute for entertaining too, cause they kind of look like flowers!  Totally just thought of that!  FUN!!!!

Creamy Pepper and Onion Omelet

I didn’t think I liked Omelets.  And then I actually tried some.  Ha!  They’re really good!  And there are so many ways to stuff them!!  I’m finding they are a staple for healthy breakfasts 🙂  And, as you know…this one started with my favorites…peppers and onions!!!!  And the goat cheese makes it nice and creamy!  Great texture, great taste, great dish!

Fun side story…I love being married.  Haha.  I don’t make omelets very often.  I tend to stick with smoothies and scrambled eggs, cause I usually have a 1 year old whining to get out of her high chair…so I can’t spend a lot of time and focus on breakfast 😉  But I really needed to use up the ingredients I had planned for this dish…so I decided no matter what, I was going to make this dang omelet!  Well, by the time I finally got to it, it was almost lunch time.  I believe it was 11:30.  But I did it, snapped a photo, and proudly sent it to my husband to show him my handy work!  Within seconds, I received a text message from him, with a picture of the omelet HE had made.  He hadn’t seen my text yet.  I hadn’t seen his.  It was between breakfast and lunch time…and we texted each other with pictures of the omelets we made at the EXACT SAME TIME!  Our texts ended with the same word!!  And I was across town from him, and hadn’t talked to him yet that day!!  How funny is that?!  So precious!!!  I seriously LOVE being married to that man!!  Perhaps its silly…but I love the reminder that we are one 😉  See?  Look!

Omelet Text

Cuuuuuuute!!!  Okay…now you know my story…on to business!!

As you guessed…this was adapted from perfectweightamerica.com!

Here’s what you need:

  • 1/4 Onion, Sliced
  • 1/4 Bell Pepper of your favorite color, Sliced (original says red)
  • 1-2 Garlic Cloves, Minced
  • 2 Eggs
  • 1 oz Goat Cheese, Crumbled
  • 1 1/2 Tbsp Butter, divided
  • 1 Tbsp Water
  • Parsley

And here’s how you do it:

  1. Melt 1 Tbsp of your butter in a saute pan.  
  2. Toss in your onion, garlic and pepper and saute.  Set aside.
  3. Whisk together the eggs and water in a bowl.
  4. Melt the remaining butter in the pan.
  5. Pour in the eggs.  Cook for a few minutes, until the eggs are mostly set and just beginning to get golden brown.
  6. Place your onions, peppers, and goat cheese on one half of the omelet.  Sprinkle with parsley to taste.
  7. Fold over, let sit for a minute or so until your cheese is getting melty, and slide it onto your plate.
  8. Garnish as you please!  Sour cream, hot sauce, avocados, parsley…whatever floats your boat!  I used a mixture of sriracha and sour cream…similar to a sauce they serve my favorite sushi with at Marine Polis SushiLand!  Plus…we just love using hot sauce because it is great flavor, and is allowed on the diet.  Who knew that hot sauce isn’t full of crap?!  Yay 😀

Prep your stuff!!  As you can see…I used red onions.  You don’t have to do that…I just had extra red onion from previous meals and wanted to get rid of it 🙂

Onion Pepper Goat Cheese Omelet 1

Add 1 Tbsp of butter to the pan over medium heat.  Melt it and add your garlic, onion, and pepper and saute.  Set aside.

Onion Pepper Goat Cheese Omelet 2

Melt the remaining 1/2 Tbsp of butter in your pan.  Whisk the eggs together with the water until just combined, and pour in the pan.  Cook a few minutes, until the eggs are mostly set and are just starting to get a golden brown color.
Onion Pepper Goat Cheese Omelet 3

Place the pepper, onions, garlic, and goat cheese on half of the omelet.  Sprinkle with parsley to taste.

Onion Pepper GOat Cheese Omelet 4

Fold over, and let sit just long enough for the cheese to melt.

Onion Pepper Goat Cheese Omelet 5

Slide it onto your plate…

Onion Pepper Goat Cheese Omelet 6

Doesn’t that look yummy?  Mmmm melty!!!  Now, garnish how you please!!  I totally tried to be artsy and cute…not sure how well it worked out haha!!!  But I suggest hot sauce, sour cream, and some additional parsley.  Hot sauce is mainly just peppers and vinegar, without extra crap…and the sour cream cuts the heat a bit so you have a nice addition of flavor 🙂  Enjoy!!!

Onion Pepper Goat Cheese Omelet 7

Two Pepper Fritatta

This was something new for me!  It’s a recipe that was on our meal plan, but I had never even heard of a fritatta!!!  Well…I still can’t tell you exactly what it is…somewhere between a quiche, an omelet, and my mother’s “German Pancakes”…but I can tell you that I have tried multiple recipes for fritattas, and I LIKE ‘EM!!  At least made a certain way, and with certain recipes!  I’ve been tweaking my technique since this one, and do believe I have it closer to perfect, so I will apply those techniques to this recipe too so you can have the wonderful, golden-brown, crispy crusted, super fluffy results that I have gotten recently.  Yummmmyyyyy protein-y tasty delicious breakfast!!!  I hope you enjoy!

Photo (11)

Here’s what you need:

  • 6 Eggs
  • 1 C Sour Cream
  • 1 Onion, thinly sliced
  • 1 Small Red Bell Pepper, julienned
  • 1 Small Yellow Bell Pepper, julienned
  • 1 Tbsp Butter
  • 1 Tbsp Coconut Oil
  • Salt and Pepper to taste
  • Shredded Cheddar Cheese (limit to 2 oz if you are making for dieting purposes)
  • Chopped Parsley (optional)

And here’s how you do it:

  1. Preheat your oven to 400 degrees.
  2. Heat the coconut oil in a cast iron skillet, medium heat.
  3. Saute the bell peppers and onions until tender crisp! Probably about 5 minutes.  Mine still had a little crunch and I liked it in contrast to the fluffy eggs 🙂  Set them aside in a bowl.
  4. In a different, medium sized bowl, beat together the eggs and sour cream with some salt and pepper.  Add the peppers and onions and give it another stir.
  5. Melt the butter in your cast iron skillet over medium heat.   It really needs to be a cast iron skillet to get just the right crispy, crust-like effect that I loved so much!!! But it will work with any oven safe pan, just not as wonderful texture wise 🙂
  6. Once the butter is heated, pour in the egg/pepper mixture.  Cook for about 5 minutes on the stove top.
  7. Sprinkle the eggs with cheddar, then slide into your hot oven.  Bake until it raises and gets fluffy.  The original said it should only take about 4 minutes.  I usually leave mine longer…until it doesn’t jiggle in the middle any more, the cheese is melty and the sides are getting golden brown.  Probably ended up being more like 7 minutes, perhaps even up to 10.
  8. Take it out, cut into wedges, and top as you please!  We used parsley and hot sauce.  I can imagine sour cream would be good (if you don’t mind that you are already ingesting a lot of sour cream), or sliced avocados!  Perhaps even a fresh salsa!  Yum!

I hope you enjoy this new breakfast idea, adapted from perfectweightamerica.com 🙂

Don’t use the kind of pan in this picture, go for cast iron as mentioned above!!   It will be thicker (cause this pan was large so it thinned out), crispier, fluffier, golden-browner…all around delicious-er haha 🙂  But even as-is…isn’t it pretty? 😀

Photo (10)

The wonderfully, creamy-fluffy texture with the contrast of the slight veggie crunch…with my favorite classic flavors!   I tend to believe every good meal starts with an onion and some bell pepper!!  And the parsley wasn’t planned, it was left over from a previous recipe…but it added a wonderful flavor AND it looked nice!!  Two for one, can’t get better than that, right?  🙂   I hope you all like it, I will have more fritatta recipes for you later!
Photo (9)Tell me, what is a fritatta recipe you have tried and loved?  Or if you haven’t had one…what kind of flavors can you imagine going well?  Thoughts on what I should try next?  Or make your own adventure and let me know how it goes 😀