EGGS

TABLE	OF	CONTENTS
1-EGG OMELET		FRITTATA
CREPES		SANDY'S EGG SALAD (Listed under SALADS)
DEVILED EGGS WITH A KICK		SANDY'S MEXICAN STYLE FRITTATA

Recipes are coded to note what BASIC food intolerance categories are used.
REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVE INGREDIENTS..
and THE FOOD RESOURCE LIST to be sure the products you are using are safe for you.
Most ingredients can usually be substituted.
Following are the codes used for the recipes. It is the same key used for THE FOOD RESOURCE LIST and FOOD SUBSTITUTIONS LIST :
NOTE: A BLANK SPACE NEXT TO AN INGREDIENT MEANS IT IS "NEUTRAL."

KEY FOR CODES

D =	Dairy		Ms	Mine Salt
E =	Egg		P	Potato
F =	Fruit		Sf	Seafood
G =	Grain		Ss	Sea Salt
H =	Honey		Sy	Soy
M =	Meat		S	Sugar
	A blank space = NEUTRAL		N	Neutral

FOOD CATEGORY	INGREDIENTS
E	2 eggs
D or ?	1 cup milk, to start or part milk or cream and part water or substitute
N or D	1 Tbsp. + 1 tsp. oil or cooled melted butter
N or H	2 tsp. agave syrup, maple syrup or honey
	1/4 to 1/2 tsp. salt, as desired
G	1 cup flour, either whole wheat white or pastry

Crack eggs into a mixing bowl. With a fork beat just until well blended.
Mix in the milk mixture, 1 Tbsp. of the oil, sweetener, and salt to the eggs.
Add flour and stir until smooth.
Cover and let stand for at least 1/2 hour.
When ready to use, stir batter. It should be thin and just coats a serving spoon when dipped in it. If too thick, stir in a little more liquid, just enough to correct batter.
Heat a 6 inch, preferably cast iron, skillet on temperature between medium and medium high.
Add the teaspoon of oil and turn skillet to coat bottom and sides. The pan needs to be slightly oiled so the crepes won't stick, but not enough to "pool." Poor off any excess.
Using a serving spoon, pour a spoonful of batter into skillet. Turn skillet around so batter forms a thin coat. Adjust amount of batter if necessary.
When batter begins to form bubbles, carefully flip over using a spatula. You may have to carefully peel an edge with spatula and fingers or fork, to carefully begin removing and then flipping on to the other side without tearing.
If using a filling (see below), quickly add on top.
Using spatula, immediately begin curling crepe over, a little at a time, until completely rolled up.
Carefully roll onto serving plate or platter. Cover with a towel until all crepes are finished and ready to serve.
Just before serving, spoon sauce or other topping over the centers of crepes, if desired.
Yield: 2 servings.
Filling and Topping suggestions:
Cheese (D) filling: Using a soft cheese, such as farmer's, season with a hint of fresh grated nutmeg (F) (optional). Spread 1 Tbsp. cheese over middle of crepe, then roll up. Or grate sharp white cheddar over crepe, then roll up. Serve with a fruit sauce (F) such as blueberry, apple sauce, or strawberry preserves; yogurt (D,F) or sour cream (D), or maple syrup .
Mushroom filling: Saute sliced mushrooms in oil or butter (D). Spoon 1 Tbsp. over crepe, then roll up. Serve with cheese sauce (D,G) if desired, or sauce of choice.
Vegetable, Meat (M) or Seafood (Sf) filling: Great for lunch or dinner.
Cook and chop in small pieces. If desired, add diced sauteed mushrooms to vegetables or meat.
If desired, flavor with sherry (F), rice mirin (G), soy sauce (Sy), or desired flavor. Spices and herbs may be used.
Place 1 Tbsp. filling toward center of crepe, then roll up.
Serve with cheese sauce (D,G), or mushroom cream sauce; sauteed mushrooms; a fruit sauce (F); or melted butter (D); or spoon a little of the filling over the top.

As you can see, the variations are unlimited when it comes to crepes. Experiment with your favorite ingredients. As long as the crepes turn out thin and tender and you haven't filled them too full, your dish will be delicious!

Shown: Crepes filled with grated sharp white cheddar cheese,
served with Blueberry Sauce.

 

REMEMBER TO: REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVES AND THE
FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS.

FOOD CATEGORY	INGREDIENTS
E	6 eggs
	water to boil eggs
F	2 Tbsp. balsamic vinegar
F	2 Tbsp. olive oil
F	1 Tbsp. lime juice
? or N	1 tsp. prepared mustard or 1/2 tsp. ground mustard seed
	1 tsp. garlic, finely minced
Sy (other ingredients may vary)	1/2 tsp. Tamari soy sauce
	1/4 tsp. chipotle powder
	1/4 tsp. coriander seeds, ground
(often positive for F)	1/4 tsp. paprika, plain or smoked
	1 tsp fresh cilantro, finely chopped
	Celtic salt, to taste
	Cilantro sprigs for garnish

In at least a 2-quart saucepan, place water and eggs. Heat to boiling.
Boil for 3 minutes, then turn off heat but keep pan of eggs on burner until water is tepid to cool.
Remove eggs and peel off shells.
With a sharp knife, carefully cut peeled eggs in half lengthwise.
With a spoon, remove yolk from each egg and place in a medium sized mixing bowl.
Add 2 of the egg whites, chopped, to the yolks, leaving 10 halves.
Carefully scrape part of the egg white out so that the egg half becomes a "boat", about 1/4 inch thick. This will make a nice-sized cavity to fill.
Chop the scooped out egg whites and add to the yolks.
Add the remaining ingredients, using only half the amount of paprika. Save the rest to sprinkle over filled eggs.
With an electric mixer (or place ingredients in a food processor) beat mixture until smooth and creamy.
With a spoon or pastry bag, fill egg white cavities.
Place filled eggs in an egg serving dish.
With fingers, sprinkle remaining paprika over the eggs.
Garnish with fresh cilantro sprigs.
Suggestion: Complete serving dish with slices of fresh fruit or melon.
Yield: 5 servings.
Variation: If a less spicy dish is desired, decrease amount of chipotle powder used or omit completely. The chipotle gives it a great flavor, though, and the dish will be very different tasting without it.
TIPS: Use eggs that are at least a couple weeks old. They will peel easier.
Use cooled egg water to water house plants. They love it, especially those that require alkaline conditions.

Shown: Deviled Eggs Tropical Style, Served With Sliced Nectarines and Banana Strips

 

FOOD CATEGORY	INGREDIENTS
G,?	1/3 cup ground homemade bread crumbs or cracker crumbs
(May contain F) or D or N	1/4 cup liquid (choice of tomato juice, milk, yogurt thinned with water, water, or broth)
	1 cup vegetables, your choice
	1 clove garlic, minced
	1 Tbsp. green or sweet onion, finely diced or minced
E	4 eggs
F or (depends on product)	2 Tbsp. olive oil or substitute
	pinch of salt, if desired

In a bowl place the bread crumbs and your choice of liquid. Soak until ready to use.
Slice or chop vegetables.
Steam, or saute in 1 Tbsp. oil, until barely tender. Do not overcook! Set aside.
In a bowl add eggs and beat just until mixed.
Add bread crumbs to eggs and mix well.
Heat on medium the 2 Tbsp. of oil in a 10 inch or 12 inch skillet.
Add the garlic and onion. Saute until golden and the onion is transluscent.
Add the vegetables and stir to mix evenly.
Turn heat down to low. Add eggs.
Sprinkle with a pinch of salt, if desired.
Cover and cook just until the frittata begins to shrink from the edges of the skillet.
If it puffs up, prick in the center with a fork.
To brown on top, set under broiler for a few seconds.
Serve immediately. To serve, cut in wedges.
Yield: 4 servings.

REMEMBER TO: REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVES AND THE
FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS.

SANDY'S MEXICAN STYLE FRITTATA
(By Sandra Strom, CEO of Song of Health)

FOOD CATEGORY	INGREDIENTS
G,?	2 Tbsp. homemade bread crumbs
D,F	2 Tbsp. strawberry or blackberry kefir mixed with 1 Tbsp. water *
D	1 Tbsp. butter, clarified **
F	2 Tbsp. olive oil **
	1 clove garlic, minced
	1/4 cup leek, diced
	1/4 cup broccoli, finely chopped
	1/4 cup zucchini, sliced in an angle, then chopped
	1/2 sweet banana chili pepper, chopped small
	2 Tbsp. almonds, finely chopped
E	2 eggs
	1 Tbsp. fresh cilantro, chopped
	1/4 tsp. chipotle powder
	1/8 tsp. coriander seeds, ground
	pinch of ground Celtic salt, if desired
D	1/4 cup white cheddar cheese, grated or sliced ***

Variations:
* Substitute with 2 Tbsp. liquid of choice if dairy must be avoided.
** Use safflower oil if dairy and/or fruit must be avoided.
*** Cheese may be omitted if dairy must be avoided.
In a mixing bowl place bread crumbs with kefir and water. Soak until ready to use.
Heat on medium the butter in small cast iron skillet and clarify when melted by skimming butter fat from top, leaving just the oil. (The better quality the butter, the cleaner it will clarify.)
Add olive oil.
When oil is hot add garlic and leek. Saute and stir for a minute.
Add vegetables, chili pepper, and almonds. Stir to mix well.
Saute just until barely tender, stirring often to keep from burning.
In a mixing bowl, beat eggs just until evenly mixed.
Add bread crumbs and mix well.
Add cilantro, chipotle powder, and ground coriander. Add salt, if desired. Stir to mix everything evenly.
When vegetables are tender, turn heat down to low.
Add egg mixture to skillet.
Sprinkle grated cheese over top or place cheese slices over top.
Cover and cook slowly until the eggs begin to shrink from the skillet edge.
If desired, place under broiler to brown top, about 30 seconds. (This is not necessary for eggs to be completely cooked. Too much cooking will cause the eggs to be tough.)
Serve immediately.
Yield: 2 servings.

Sandy's Mexican Style Frittata, with sliced cheese melted on top

Remember ~ Recipes are coded for the
BASIC food intolerance categories.

1–EGG OMELET

FOOD CATEGORY	INGREDIENTS
E	1 egg
D or N	1 tsp. milk or water
	dash of salt
D or N	1 Tbsp. butter or safflower oil

FOOD CATEGORY	INGREDIENTS
D	grated cheese
	chopped or sliced and sautéed mushrooms*
Sf	cooked and chopped seafood
M	cooked and crumbled bacon
	sautéed red pepper; onion; zucchini
	½ tsp. cilantro or parsley
	Experiment!  Use leftovers or different herbs.  We’d love to have you share what you have created with all of us.

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