It’s the dark days I remember most from when I was Paige’s age. The ones like today where the house would take on a greyness, as if the angry rain clouds outside were threatening to burst into our warm, dry home. Sometimes we’d put on a light, and the yellow pall it cast was awkward in daytime. But often we would just deal with the heavy shading. My grandmother would clean up around the house, doing the dishes, polishing the furniture, vacuuming. The television would be on in the background, not really being watched by anyone.

First there would be the morning shows, where hosts with too much energy would talk excitedly with actresses and musicians about their newest project. I would play with Barbies or build with Legos on the living room floor. Then, at some point, we would end up on PBS where the exuberant presence of Julia Child would practically leap from the screen. While I barely paid attention to the morning show hosts and their guests, Julia was impossible to ignore. At 4, I regarded her with a mixture of fascination and wonderment, only slightly grated by her unmistakable voice. The toys would fade into the background as I watched Julia cook, wondering if as a grownup I would ever be able to transform ingredients into masterful dishes as she did.

Watching Julia Child cook was like magic. One second she would be waxing about butter and the next, she would have a lovely omelet sliding out of the pan.

I could never have guessed at the time that someday I would read My Life in France and be transformed, developing a whole new appreciation for Julia. If you haven’t read it and enjoy food writing, I can’t recommend it enough.

Recently I was asked to join the JC100, a campaign created by publisher Alfred A. Knopf to celebrate what would have been Julia Child’s 100th birthday in August by cooking her recipes. One new recipe will be unveiled each week for us to make and share. How could I say no?

At it's thinnest part, this omelet is at least twice as thick as my crepe-style ones at their thickest.

The first recipe we were asked to make is Julia’s Rolled Omelet, a polar opposite to the omelets I usually make. While I favor crepe-style omelets, Julia’s omelets are thick and dense — something I have never enjoyed. But here’s the thing, Julia’s version is different. While thick and dense, it’s also robust and comforting. After making a few, I’ve discovered there can be joy in this omelet too. Once again, I have been changed by Julia.

The eggs are whisked by hand with a fork — just eggs, salt and pepper per Julia’s directions. For the filling, I stuffed my version with three cheeses — creamy gouda, sharp provolone and mellow Parmesan.

To make the omelet, you start with butter melted in a nonstick skillet over medium-high heat. I reduced the amount used, which allowed me to get the buttery goodness of Julia’s recipe without the extra fat and calories. Then you add the eggs, letting them form a film in the pan. Then you tilt it and start shaking. This will keep the omelet from sticking while also creating the thicker omelet. Once the eggs are just about cooked, you sprinkle them with cheese.

Finally, and this is the trick, you grasp the handle of the skillet, tilt it dramatically and firmly shake it, giving it a little lift with each motion. The omelet will fold over itself. Now, if you want to religiously follow Julia’s directions, you will continue this until the omelet is round like a cylinder. But me? The mere act of getting the omelet to flip over on itself makes me ridiculously proud. And I wouldn’t want it any thicker than this.

Then I serve it topped with fresh diced tomatoes. The cool, sweet tomatoes are such a nice contrast to the warm, creamy omelet.

Did you grow up watching Julia Child?

Three Cheese Almost Rolled Omelet with Tomatoes
serves 2
Adapted slightly from Julia Child’s recipe for Rolled Omelet in Mastering the Art of French Cooking

1 tsp salted butter
3 large eggs
salt and pepper, to taste
1-2 tbsp freshly grated parmesan cheese
1-2 tbsp freshly grated sharp provolone cheese
1-2 tbsp freshly grated gouda cheese
1/4 cup fresh diced tomatoes

Heat a nonstick skillet over medium-high heat. Melt the butter in the pan, turning it slightly to spread it all around.

Meanwhile, whisk together the eggs, salt and pepper with a fork (yes, Julia says fork, so I recommend fork too!). Once the butter is melted and just about turning golden, pour the eggs into the hot pan. Let them cook for about a minute, until a film of egg forms on the bottom. Then, tilt the pan at a shallow angle (Julia says 20 degrees) and vigorously jerk the pan, shaking the eggs free from the bottom and periodically lowering it down to spread the still liquid eggs around. Continue until the top is shiny and moist but no more egg moves around when you shake the pan.

Sprinkle the cheese all over the omelet. Let sit for a minute. Then, holding the pan at a more dramatic angle, grasp the handle firmly with two hands and vigorously shake until the omelet rolls over on itself.

Slide the omelet onto a plate and sprinkle with tomatoes. Serve immediately.

To read Julia’s original recipe go to the JC100 Tumblr page.

When I opened the door to let the dogs out early this morning, I was smacked with chilly air. Not winter cold, but brisk enough to send me retreating to the comfort of the couch farthest from my open living room windows. I wrapped my fuzzy green blanket around me and started reading. Against the backdrop of a near-silent house and with a steaming up of coffee in hand (with a splash of whole milk and one spoon of sugar, thanks), the characters came alive off the e-reader screen. And in my head, I mentally planned for a day filled with comfort foods, sweats and convincing the kids to abandon the Legos and go outside for just a little while for some fresh air.

It was only a few hours later when I got ready to run to the grocery store, throwing on a dress and hoping I wouldn’t freeze on the way. But when I stepped outside, I was greeted with balmy 70-degree weather. I immediately thought of the beach and started plotting to go. A few hours later, after grocery shopping and a bit of work, I piled the kids into the car with simple picnic lunch of water, cheese crackers and peanut butter and jelly sandwiches.

I love the beach. From the second I saw the water, it was like a giant feeling of home washed over me. And the kids … they love the beach nearly as much as I do. When they heard we were beach-bound, they whooped with joy and hurried to put their bathing suits on, grabbed their pails and shovels and headed out the door.

When we arrived, it was a mad dash to get out of the car and down to the beach. It wasn’t long until the kids dropped their bodies into the warm sand, running their fingers through the course grains. They buried each other in the sand, collected shells, built castles and dipped their toes in the water. Or maybe more than their toes. It was a glorious afternoon.

Sometimes, you just have to be spontaneous. Whether it’s taking an afternoon off to enjoy a warm spring day at the beach, or whipping up a dish on the fly to round out a meal. Spontaneous can yield such amazing results — and memories.

Those mini frittatas above? They were also spontaneous. Originally, I planned to make scrambled eggs on Easter. But at the last minute, I realized how much easier it would be to make mini frittatas. I could cook them, and then quickly reheat them before we ate. As for the flavor of these — sweet red bell peppers and onion-y scallions, it was completely based on what I had in the fridge. It was a perfect combination.

And yes, they are a cinch to make. Really.

Red Pepper and Scallion Mini Frittatas
serves 4 (yields 12)

1/4 cup finely chopped red pepper
1 scallion, finely chopped (white and light green parts only)
6 large eggs
1/4 cup milk
salt and pepper, to taste
1/2 cup sharp cheddar cheese

Preheat oven to 350 degrees.

Spray the cups in a standard 12 muffin pan with cooking oil spray. Divide the red pepper and scallions evenly among the 12 cups.

In a medium bowl, whisk together the eggs, milk, salt and pepper until light and frothy. Ladle into the 12 muffin pan cups, dividing equally. Sprinkle with cheddar cheese.

Bake for 15-18 minutes, until set.

Remove from the oven and let cool for about 5 minutes, before loosening with a knife and removing the mini frittatas. Enjoy immediately.

From this angle, you can see the lettuce piled high on whole grain bread and perhaps a hint of the ruby exterior of the lower half of a French breakfast radish. And if you look closely, you can see the not-too-thick, not-too-thin layer of easy egg salad for one. This sandwich takes mere minutes to whip up, but it feels like something special.

Working at home, it’s easy to fall into habits when it comes to lunch. Going out for a sandwich, for instance, because it’s easier than making your own. Or picking up something from the grab-and-go at the grocery store because you are there anyway. Or slapping together a thin, boring sandwich because it’s easier. Ultimately, these all aren’t really that awesome. You are either taking a whack at your budget (take-out adds up!) or find yourself eating because it’s time to eat. Shouldn’t eating be fun? And can’t it be fun without digging into your wallet?

Yes. Truly.

To make this easy lunch for one, you start with a few simple ingredients for the egg salad: hard-cooked eggs, salt, pepper and mayo. Don’t worry: your eggs don’t need to be dyed like these. But if you have leftover eggs from Easter, this is a perfect use for them.

You peel the egg and then mash it with the tines of a fork. Easy. And if you are super short on time, buy pre-cooked, pre-peeled eggs from the grocery. They are a huge timesaver.

The egg should look like this when you are done.

Now, you are almost done. Stir in a little mayo, salt and pepper until the egg salad just holds together. Then spread it on a slice of toasted whole grain bread. Top with the radishes and lettuce. Close it up and enjoy.

Who says you can’t eat well, even in the middle of a workday?

Easy Egg Salad Sandwich for One
serves 1

1 hard-cooked egg
1/2 tbsp mayonnaise
salt and pepper, to taste
2 slices whole grain bread, toasted
1 French breakfast radish, sliced very thin
1/4 cup baby greens

Remove the egg from its shell, discarding the shell. Using the tongs of a fork, mash the egg. Stir in the mayonnaise, salt and pepper until thoroughly mixed.

Spread the egg salad onto one slice of the whole grain bread into one even layer. Top with very thin slices of radishes and a pile of baby greens. Top with the other slice of bread. Cut in half.

Enjoy.

Confession: I was kind of picky as a child. I’m not anymore, but when I was young, my list of things that I wouldn’t eat was extensive, including whole cuisines and categories of food. It’s a wonder anyone put up with me.

But even when I was young, really good cooking could sway me to eat things on the no-eat list. My uncle Hugo taught me to love broccoli and cauliflower by whipping up a cheese sauce to drizzle on them. It changed my world.

Another thing that changed my eating world was a trip to visit Hugo and my aunt when I was 12. At the time, I didn’t see myself as particularly picky. But I was and it became more and more apparent as the visit to their new Florida home went on. Everything came to a head when we went to Checkers for hot dogs. It was supposed to be a special thing — something they loved that we couldn’t get up north. But at the mere mention of a drive-thru, I felt a panic rise in me. What if there was mustard on the hot dogs? I couldn’t eat them if there was. So what would I do? I quietly inquired, and asked if my dog could have none.

I’ll never forget Hugo’s reaction. I can’t remember his exact words, but the message was clear: Being picky was selfish and unfair to everyone else. Hugo had never spoken to me like that before (and never did again). It hit me hard, bringing tears to my eyes as I struggled between my desire to please and my absolute hatred of mustard. The shudder of shock, one I had never experienced before, affected me deeply. I didn’t want to be picky.

A few years later, I was on vacation with my friend Allison‘s family. When we went for breakfast at Allison’s aunt’s restaurant, I had no idea what to order. I wanted to be a good guest. One who was easy to be around. Being picky wasn’t an option so I asked her mom for a recommendation of what to order. She suggested the asparagus and Swiss omelet. Even though I wasn’t sure I liked asparagus and I really disliked eggs, I ordered it anyway. I just wanted to be agreeable.

It’s a good thing I was.

That meal turned me on to omelets. And asparagus. And the combination of asparagus and Swiss cheese in an omelet.

Good thing I was. I discovered that day that I could love omelets. What’s more: I wasn’t picky. I ate whatever was there. (Allison’s family also introduced me to aglio olio, Hotter Than Hell salsa and pork rinds — all of which I loved, and am so glad I tried).

This omelet is a lot like the one that I had at Allison’s aunt’s restaurant. It’s fork tender, thin like a crepe and seasoned just right with salt and pepper. Cooking it gently firms the egg without browning or creating a hard-to-cut crust on the omelet. And in the center of this delight? Thinly sliced ham draped over a bed of sharp cheddar cheese. It’s blissful.

On Omelets

There are so many ways to make an omelet — thick and fluffy, folded over toppings, for instance. Or cooked with the toppings mixed right into the eggs. But my preferred way is crepe-like (as in it’s very thin) and stuffed with cheese and other goodies.

The key to making this crepe-style omelet is to cook it gently. I preheat my nonstick omelet pan to just below medium (4 on a scale of 10). Then I spray in cooking oil spray and pour in the egg mixture (eggs, milk, salt and pepper). Then I let it cook until it’s just about set. No poking or prodding allowed. From there, I spread cheese and other fillings down the center of the omelet, gently fold in the sides and let it cook for a few minutes more until the cheese melts. Then I slide it onto a plate.

It’s killer.

Delicate Ham and Cheese Omelet
serves 1

1 large egg, preferably a local, free-range one
2 tbsp milk
salt and pepper, to taste
cooking oil spray
1/4 cup sharp cheddar cheese
2 oz very thinly sliced ham

Preheat a nonstick omelet pan on the stove with the burner set to just below medium.

While the omelet pan is heating, whisk together the egg, milk, salt and pepper. Once the pan is warmed, spray with cooking oil spray and pour the egg mixture in. Tilt gently to spread it into a thin layer. Then, let it cook until just set.

Sprinkle the cheese down the center of the omelet. Drape the thinly sliced ham on top of the cheese, creating an even second layer. Then, fold the two sides of the omelet in — like a wrap. Cook until the cheese is melted.

Slide the omelet onto a place and enjoy!

Some times I catch myself saying things I don’t really mean. Like “No, you finish the last bite of the ooey-gooey delicious dessert, I’m fine” or “Sure! Lasagna sounds great!” But the times that just shock me are when I find myself mechanically saying something I said as a child that’s no longer true like “No, I don’t like eggs.” When I catch myself doing that, I end up correcting myself in the same breath, wondering why I said it in the first place.

Folks. I do like eggs. In fact, I like them a lot. While I rarely want scrambled eggs, sometimes an omelet hits the spot. But more often than not, the kind of egg I really crave has a beautiful runny yolk. One that’s so yellow it’s almost orange. Oh, yes. Those I love.

Of course, I will be the first to admit that I haven’t always liked eggs. In fact, for years I just didn’t eat them. Then I discovered the joys of sunny side up eggs and all aversions were forgotten. A good runny yolk can really change everything.

These days, I am mildly obsessed with whole grain toast spread with mashed avocado and topped with an egg. It’s a bite of creamy, rich, nutty heaven.

I eat these with my hands, like a slice of toast, careful to let the egg drip onto the plate (where I naturally dip the bread into before taking another bite). For breakfast or lunch, these little open face egg sandwiches are the bomb diggity. And that’s an expression I don’t use lightly.

It should be noted that I am not alone in my runny egg and avocado topped toast delight. Paige has fallen for it too. To see her eyes sparkle at the mere thought of these open face egg sandwiches is ridiculously cute. She’s always been quite the egg lover, and the addition of avocado, another favorite, makes these a big breakfast fave for her. She has good taste. Clearly.

Eggs Matter

When making recipes where eggs play a prominent role, the eggs you use do matter. Well, sort of. Any eggs will be good, but if you want your eggs to be something truly special, it really makes a different if you use eggs fresh from a farm — ones that were hand plucked and packaged not long before you took them home. Bonus points if you know the chickens.

You’re probably wondering why and the answer is many reasons. For starters though, there is the taste. Fresh eggs are richer and creamier and just have more flavor. But there’s also the nutritional aspect. According to Sunset Magazine: “Besides flavor, pasture-raised eggs seem to be better for you too. Several studies suggest that they’re higher in omega-3s and vitamins A, B12, and E and lower in fat and cholesterol. ”

Now, I am not saying you shouldn’t stick to your favorite eggs from the grocery store — those are fine and do taste good. And they are cost-effective too. But if you have the opportunity to try some fresh eggs, give them a shot. It’s worth it.

Whole Grain Toast with Mashed Avocado and An Egg
serves 2

2 slices whole grain bread (I love Pepperidge Farms 12-Grain, but any kind will do)
1/2 Haas avocado, fork mashed
4-5 drops lime juice (about 1/4 tsp)
salt and pepper, to taste
2 large eggs

Heat a nonstick skillet over medium heat on the stove.

While the skillet is heating, toast the bread. Also, combine the mashed avocado, lime juice, salt and pepper. Once the bread is toasted, spread half of the avocado mixture on each of the slices while it’s still hot. Set aside.

Spray the skillet with cooking oil spray. Break the eggs and add each to the skillet, keeping them separated (you may need to do them separately if your skillet is small like mine). Cook without disturbing until the white is almost set. Flip gently and cook for about 1 minute more. Place a hot cooked egg on each of the toasts. Sprinkle with additional salt and pepper, as desired.

Eat immediately.

These eggs remind me of summer. Sweet fresh tomatoes are encircled with the brilliant flavor of fresh basil. There’s slightly sweet roasted garlic, which I have been obsessed with lately, blended with rich heavy cream — a nod to winter. And the warmth of the baked dish make it perfect for a chilly morning. Or dinner.

I feel in love with baked eggs in tomato-based concoctions last winter. Runny yolks are always a favorite of mine, but even more so when they are paired with flavors that compare, contrast and compliment them. And it’s a great bonus that there are so many possibilities for flavor combinations. This seemed like the perfect dish to make when Betty Crocker and Land O’Lakes recently asked me to create something with Land O’Lakes eggs.

This version is a favorite since it uses so many fresh ingredients (and, of course, fresh flavors). There is just no contest when you start with ingredients in as close to a natural state as you can get. I bet this would be even more amazing in fall, when fresh tomatoes and basil from local farms are available and the air just starts to take on that crisp coolness.

But for now, hothouse tomatoes do the job just fine.

Want to try this for yourself? It’s easy.

Start by gathering and preparing your ingredients. It’s seven simple things (plus salt and pepper) — easy as can be. You’ll need to dice the tomatoes and chop the basil. Also, you need to combine the heavy cream and roasted garlic.

Layer it in the small oven-safe pan. Tomatoes and basil first, egg second, garlicky cream third.

Sprinkle it with freshly grated parmesan.

Then bake it.

Try this dish for breakfast in bed, with some buttered whole grain toast and fresh orange juice. You can thank me later.

What’s your favorite way to enjoy eggs?

Baked Eggs with Roasted Garlic, Tomatoes and Basil
serves 1

1 large fresh tomato, diced (about 1 heaping cup)
1/2 cup chopped fresh basil
1 teaspoon extra virgin olive oil
salt and pepper, to taste
3 cloves roasted garlic
2 tablespoons heavy cream
1 large egg
1 tablespoon freshly grated parmesan

Preheat the oven to 350 degrees.

In a small oven-safe bowl rectangular pan (about 6x4x1-inches), combine the tomatoes, basil, olive oil, salt and pepper. Stir well.

Meanwhile, in a mini food processor, combine the roasted garlic and heavy cream and whirl until mixed.

Crack the egg into a bowl and then pour into the oven-safe bowl or pan over the tomatoes. Drizzle the heavy cream mixture over it. Sprinkle with parmesan.

Bake for 25-30 minutes until the egg white is set.

Remove from the oven. Enjoy!

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Disclosure: I am being compensated by Land O’Lakes and Betty Crocker for this recipe and post. All opinions expressed are my own.

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More from Sarah W. Caron of Sarah’s Cucina Bella

• Roasted Confetti Hash on Tablespoon
• Easy Mocha Latte on Tablespoon
• Slow Cooker Brisket Tacos on Betty Crocker

When I look at this photo, all I can think is good morning. It’s so inviting. All the contrasting textures and flavors … Wait. Let me tell you about it. Looking is one thing, but hearing is a whole other.

The simple roasted potatoes — both russet and sweet varieties — seasoned only with a little salt and pepper have a slightly crispy outside and silky inside. They’re mixed with rounds of sweet-slightly savory chicken apple sausage, which has such a warm flavor. Then it’s all bound together by the perfect runny poached egg — the kind that has a velvety ooze of yolk that spills out when you dig your fork into it.

I love poached eggs. They are blissful, compact, perfect lumps of egg that spill over so willingly when you dig in. Oh, the joy.

And it was the thought of poached eggs and roasted potatoes – no two kinds of roasted potatoes – and chicken sausage that got me so excited to get to work. In fact, I was so busy mentally calculating the recipe that I nearly missed the exit I needed to take on the highway. Yes, really. But it was totally worth it. It’s the kind of dish that wraps its arms around you and makes everything okay again.

This dish seemed perfect for a blogging gig I was recently given. My friends at Betty Crocker asked me to create an eggy recipe using Land O’Lakes eggs, and I jumped at it. Eggs are huge in our house — a favorite of my breakfast-devoted daughter. We go through about two dozen eggs every week in my house.

Breakfast in our house is kind of a big deal. I mean it should be, being the most important meal of the day and all. But it is really something in our house. Epic, at times, which is surprising since I was a reluctant breakfast convert. Will started the breakfast change in our house — but it was Paige who brought a deep breakfast devotion to the house.

She loved this one, by the way.

Having breakfast has become so important, so crafting balanced meals like this is a must for me. This one is best for weekends (it takes about 40 minutes), and is worth every cooking second.

Do you love breakfast? How do you take your eggs?

Roasted Two Potato and Sausage Hash with Poached Egg
serves 2

1/2 lb russet potatoes
1/2 lb sweet potatoes
Cooking oil spray
Salt and pepper, to taste
2 chicken apple sausage links (not breakfast sausage – the thick links)
2 large eggs (such as Land O’Lakes Cage Free)

Preheat oven to 425 degrees. Line a baking sheet with nonstick aluminum foil (or parchment paper).

Slice the russet and sweet potatoes into roughly 1”x1”x1/4” pieces. Spread out on the baking sheet. Spray lightly with cooking oil spray. Sprinkle with salt and pepper.

Once the oven is heated, slide the baking sheet in and roast for 20 minutes, stirring once.

Meanwhile, slice the chicken sausages into 1/4”-thick slices. Add to the baking sheet and stir gently before spreading out on the sheet. Return to the oven and cook for 10 more minutes.

Bring a pan of water to boil on the stove (about 2” deep of water). Reduce the heat to medium (hint: give it a minute before proceeding for the water to stop boiling so much) and add the cracked eggs to the pan (it helps if you crack them into a small bowl first and then slide in the yolk and white). Cook for 4 minutes then remove with a slotted spoon.

To serve: Divide the potato and sausage mixture evenly among two plates. Top each with a poached egg.

Serve immediately.

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Disclosure: I was compensated for my time by Land O’Lakes/Betty Crocker for the development and creation of this blog post and recipe. However, all opinions expressed are my own.

The first time I set foot on Barnard College’s campus, I fell instantly in love. At the time, I was living near Lincoln Center, amid the hustle-bustle of the city. I loved that area, and couldn’t imagine living anywhere else. But when I emerged from the subway at 116th Street, it was like walking into a different world — a village within the city. Something just clicked for me.

I was still in the city, still close to everything, but the pace of life in Morningside Heights was a little slower … a little more suburban. And as I learned more about the school itself, I decided it was perfect. Just perfect.

Three months later, I moved into a dorm at Barnard. It was the spring semester, and although I was so excited to be there, I was also nervous and a little shy about everything. Thank goodness for good roommates. I lived with four people — three girls and a guy — and they were all so inviting and nice. Even when I wasn’t sure how to befriend them, they dragged me out and included me.

Two of those roommates are still among my closest friends, more than 10 years later.

Those same wonderful roommates also introduced me to the amazing world of Korean cuisine. If I close my eyes, I can take myself back to that first encounter. I was a little scared (new food! eek!) and a little apprehensive. But I asked my friends what I should try and took their advice.

The only problem with this whole thing? I loved that dish so much that I have never had anything else Korean. That first dish turned out to be an amazing, life-altering flavor experience. It was Bi Bim Bap (or bibimbap), a rice dish, sometimes served in a hot stone pot. Warm veggies, often sauteed and lightly seasoned, top the rice and then there is a fried egg on top of it all. Sometimes it’s served with beef too. Then you add some red chili paste. Oh, it’s divine.

At the restaurant we used to go to near the Barnard and Columbia campus, they would bring out these steaming hot stone pots, and we’d stir them vigorously, adding copious amounts of the red chili paste. It was a thrilling flavor experience. Every bite, from the tender beginnings to the crispy rice at the bottom of the bowl, was fabulous.

Unfortunately, I don’t often get back to that restaurant (or any other Korean restaurant), since I live and work in Connecticut, where there is a definitive lack of Korean cuisine. Yes, there are a few restaurants in New Haven and Hartford, but none are close enough to my house to warrant a trip.

Fortunately, I am all about adapting favorite dishes to be more accessible, and this one was perfect for that.

I’ve traded the hot stone pot (really, folks, that’s awesome at the restaurant, but not so much at home) for a more sensible bowl. The veggies are narrowed to just a few and served mostly raw. The egg is poached, instead of fried, since I find poached eggs easier to make. But the resulting dish? Absolutely divine. In fact, when I served it to Will and Paige (minus the Sriracha), they loved it. And Will begged for me to make some for his lunch the next day for school.

So, how do you make this Bi Bim Bap wanna-be dish ultra simple? It’s all in the prep.

• Make the rice first. I use a rice cooker, and it takes about an hour.
• Once the rice is nearly done, julienne-cut the veggies. This can be done really fast if you use a food processor fitted with a julienne blade or a mandolin fitted with a julienne blade.
• Use frozen chopped spinach. Simply heat 1 tbsp of olive oil and add two crushed cloves of garlic. Stir in the spinach, cover and cook for about 5 minutes, stirring twice.
• Have all the veggies cooked and ready when you slide the eggs into the water for poaching.

Korean-Inspired Rice Bowl
serves 4

4 cups cooked white rice
2-3 carrots, peeled and julienned
1 yellow bell pepper, julienned
1 cup chopped spinach, sauteed with two cloves garlic
4 large eggs, poached
Sriracha, to taste

Divide the rice evenly among four bowls. Top with carrots, yellow pepper, sauteed spinach and one poached egg each. Drizzle with Sriracha (if desired), and stir vigorously to combine.

Serve immediately.

Over the past few years, I have made a big effort to eat breakfast. And lately, that has turned into an effort to eat a good, nutritious breakfast. Somewhere along the way, I stopped hating most eggs, and started really enjoying them in a variety of forms.

But I couldn’t seem to get on the egg white bandwagon. The whole idea of it just horrified me. I mean, eggs without yolks? That’s blasphemy. Every time I read about egg white omelets, I shuddered a little. I mean really … unless you need to, why would you really want to eat eggs sans the flavorful yolks? But, I don’t believe in pickiness. Not one bit. So, when I was in the grocery store this weekend, I decided to try it. Just once.

Hello, egg white carton, nice to meet you!

So … what’s the verdict?

While I have no plans of actually giving up eggs with yolks – I couldn’t do that to my loves egg salad, poached eggs, baked eggs, etc – I have discovered that egg whites can make a fabulous omelet. I mean, a really easy, fast, delicious, beautiful, tasty omelet.

Like this one.

It’s filled with fresh baby spinach and cheddar cheese. Now, cheddar is definitely not the most waist-conscious choice, but it’s my favorite and since I am already cutting back on the calories and fat by using only egg whites, it’s okay. I think.

In any case, serve this with a slice of whole grain toast (maybe with a little itsy bitsy bit of butter) and a little fruit. It’s perfect, filling and easy enough to make any day of the week if you allot a little time.

What do you think? Could you do just egg whites?

Spinach and Cheddar Egg White Omelet
serves 1

1/3 cup egg whites
salt and pepper, to taste
1/4 cup cheddar cheese
1 cup baby spinach

Heat a nonstick skillet over medium heat for 5 minutes. Pour in the egg whites and sprinkle with salt and pepper. Let cook until mostly set. Sprinkle about half of the cheese onto half of the omelet. Top with spinach and sprinkle with the remainder of the spinach. Cover the skillet with a lid and cook for 3-4 minutes, until the spinach is wilted. Fold the untopped half over and press with a spatula to seal. Serve immediately.

In the summertime, we eat only fresh tomatoes — tiny ones that the kids pick directly from the vines on our backyard. Giant heirlooms from local organic farms. Red ones, orange ones, yellow ones and green ones … Sometimes it’s just plain. Sometimes with a little sprinkle of salt. Sometimes with cheese and vinaigrette.

Yes, we love our tomatoes.

So, when winter rolls around, we aren’t quick to give up our tomatoes. Some years, I put up homemade sauce and paste to use all year. But this year, there was no time. So, canned tomatoes it is.

And as it turns out, there might be some good news about using canned tomatoes. A study published in the American Journal of Clinical Nutrition more than a decade ago says that the body absorbs two to three times more lycopene from canned tomatoes as they do from raw ones. Why is that good? Well, lycopene is one of those heart-healthy nutrients that is so, so good for you.

Why am I talking about this? Well, ConAgra recently released research finding from a study that examined the findings of other research studies on how fruits and veggies can reduce the risk factors for heart disease and they asked me to share it with you. Here are some of the interesting findings:

• Tomatoes are the most popular source of lycopene in the US, accounting for 85 percent of the lycopene consumed.
• Canned tomatoes might have positive impacts for blood-pressure. Researchers found that in a six-week study, participants with high blood pressure that consumed two servings of canned tomato products daily saw a big decline in their blood pressure.
• Studies suggest that the nutrients found in tomatoes might just have a big impact on blood pressure.

It’s pretty safe to say that if you are concerned about your heart’s health, and most people are, then eating tomatoes sure sounds like a good job.

Heart health is important to me. With two young children, I want to be there for all of their life milestones, and so does my husband. This is a near and dear subject for me.

Also, whenever I think about heart health, I think of my grandfather who underwent open heart surgery. I was 12 or so and it was right before Halloween. I can still remember hearing his options for a replacement valve, and know the one he chose: the pig valve. And I still have, right here in my bedroom, a stethoscope that one of the doctors gave me. That Halloween, I trick or treated dressed as a doctor — a last minute decision. These memories and images – the hospital, the smell, the time of year – stay with you. I don’t want my kids to have memories like that.

Now, let me tell you about these eggs. The eggs are nestled in a quick homemade tomato sauce, and baked until just set. The yolk is supposed to remain runny, so that when you go to take forkfuls you spill the yolk over everything.  It’s divine. These Two Cheese Baked Eggs in Tomatoes for Two makes a fabulous breakfast to share (or breakfast for one, if you are starved.

Two Cheese Baked Eggs in Tomatoes for Two
serves 2
adapted heavily from Everyday Food

1 tbsp olive oil
1 clove garlic, minced
1 can diced tomatoes (I used Hunt’s Fire Roasted Tomatoes with Roasted Garlic)
1/2 tsp dried basil
1 tbsp grated parmesan cheese
salt and pepper, to taste
2 large eggs
1/4 cup grated provolone cheese

Preheat oven to 350 degrees. Butter a 12-ounce oven-proof bowl and set aside.

Heat the olive oil in a small skillet over medium heat. Stir in the garlic and basil and cook for 1 minute. Add the tomatoes and bring to a boil. Continue boiling for 5-7 minutes, until thickened (there will still be juice from the tomatoes, but it will be about half of what you started with). Stir in the parmesan after 4 minutes. Salt and pepper to taste, just before removing from the stove.

Reserve 1/4 cup of the tomato mixture. Pour the remainder into the prepared bowl. Break the eggs and add to the bowl as well, careful not to break the yolks. Spoon the reserved tomatoes over the eggs and then sprinkle with the provolone.

Bake the eggs and tomatoes for 15-17 minutes, until the egg whites are set, but the yolks remain runny.

Disclosure: Hunt’s/Conagra compensated me for my time writing this post. That didn’t impact the opinions shared here.