Food & eating

[feuervogel]

I stopped eating the cereal I'd been having for several years because the quality control was really inconsistent AND I was tired of their OH NO GMO stuff on the packaging. I've been having baked oatmeal for a few weeks, and, while I enjoy it (pear & ginger is awesome), I'm always hungry. Even with the substitution of Greek yogurt for regular to get more protein. (I think it's the increase in carbs. Macronutrient balance is weird.)

So I'm poking around the internet for recipes for quick breakfast things that you can prepare in advance, put in the fridge, and reheat as needed, that revolve around eggs.


I found a recipe for mini frittatas that sounds nice and easy, but each one has 70 calories. SEVENTY. I want to get about 350 calories for breakfast. (The recipe notes that it's a "great grab-and-go breakfast!" I'm like "Yeah, I'll grab half of them and go.... Who the fuck can survive on 70 calories for breakfast?")

So anyway, if any of you can recommend easy egg-based *vegetarian* cook-ahead recipes, link me. (I mean, if the recipe uses sausage, I can substitute, so it's no big deal, but an egg baked in a cup made of a slice of deli ham isn't going to work.)

Comments

[ranyart]

I've had oatmeal for breakfast almost every morning for a few years, and that trick that's made it work for me is making savory oatmeal. I cook w/a little salt and then add some cheese (usually parm but if I have other cheese on hand that works), a drizzle of olive/walnut oil, black pepper, and some sort of proteiny item - either a cut up fake sausage, a poached/sunny side up egg, or a handful of toasted nuts.

I don't know if that's at all something you can do with a baked oatmeal template. I just take the time to cook steel-cut oats in the morning because I'm willing to, but I realize it can be annoying!

[feuervogel]

I've been basing the oatmeal on this recipe, and I've used Greek yogurt in place of regular. I am really lazy and don't want to spend time cooking in the morning (cereal + milk is my go-to for a reason), but I'm ok with making something in advance and heating it up. I did a gingerbread steel cut oats that had way too much molasses in it. (It's possible, apparently.) It reheated ok.

The quiche is turning out pretty well, though if I make it again I need to a) figure out how to get ALL the water out of frozen spinach and b) try cottage cheese instead of feta. (For some reason, the cheapest feta at WSM tastes weird lately. It's the brine they keep it in, because it always smells & tastes like that and the cheese staffer said it smelled fine to her. And I'm too cheap to pay for the goat or sheep stuff.)