eggs Archives - Dinner on the Couch

December already? Really? I don’t know about you guys, but over here we are busy, we are pretty tired, and my-oh-my are we HUNGRY! Personally, eating three good meals in a day only gets me so far. A well-timed and tasty snack is giving me the motivation, brain boost, and physical fuel I need to keep on being my awesome self until the day is through. That’s why today, I’m bringing you a snack roundup of some of my favorite mid-day mini-meals to spark some foodie inspiration and help you start the week prepared!

What’s in a snack? It’s important that what you eat satisfies your hunger and makes you feel great! Aim to get some protein and/or healthy fat with a carbohydrate to fuel you with balanced energy. For example, an apple is great, but will likely not keep you full for very long. An apple + peanut butter has some staying power thanks to the protein and fat in the nut butter. Layer peanut butter, sliced apple, and a shake of cinnamon on a salted rice cake, and now I have a balanced and delicious snack I eat with my pinky up while feeling fancy! (I can’t be the only one!!)

Starting with sweet and ending with savory, here is my Snack Roundup!

Apple and Cheese

Could there be a more perfect snack combo??

Sweet and salty, this classic combination just can’t be improved! It’s that good! This time of year, there are amazing varieties of apples at local farms (shout out to Scholl Orchards in Bethlehem, PA and Philips Farms in Hunterdon County, NJ). I love a sweet-tart fuji or Evercrisp variety. For cheese, you could go as casual as a mozzarella cheese stick (I’m talking string cheese!!) or slice up some aged cheddar, Manchego, or Jarlsberg swiss! My #1 go-to is Cabot New York Extra Sharp Cheddar, but Seriously Sharp is of course a winner as well, and I love that it comes in individually-wrapped squares perfect for packing. Salty crackers are optional as well!!

2. Yogurt, Granola, and Berries

Siggi’s is what I buy on the regular, specifically the 4% fat Mixed Berry and Strawberry Rhubarb flavors. I love that Siggi’s is creamy and high in protein, but not as sugary as other brands. Top that with fresh berries and a sprinkle of any granola for crunch! If you are packing lunch or snacks for kids or have a smaller appetite, Siggi’s tube yogurts are a favorite in our house.

3. Marcona Almonds, Mandarin Oranges, and Chocolate

Marcona almonds are a Spanish variety that are sweeter and softer than classic almonds

Marcona almonds can be found in specialty stores, and if you find them you must give them a try! I love pairing Marcona almonds (or any other salted nuts) with fresh or dried fruit. Also… I eat chocolate basically every day and this is a pretty standard pairing for me! Pictured above is part of an Evolved Chocolate Cashew Cookie Dough bar, though I always have Dove Dark Chocolates on-hand, too. Also, how good are M&M’s?! Especially with pretzels? I’m getting distracted, moving on…

4. Granola Bars (and other bars)

If you’ve never made your own, try my Trail Mix Granola Bars– they are a game changer!

We keep a variety of bars on-hand for convenience. Often times, I just need easy. There are a million bars out there. I like a lot of them. Here are a few of my favorites:

5. Medium-Boiled Eggs, Cheddar, and Olives

If you can make medium-boiled eggs (slightly jammy yolks) and eat them warm, they beat hard-boiled ANY DAY!

I feel very passionately that boiling eggs in a pot on the stove is a huge pain, and the Dash Rapid Egg Cooker is the #1 best gadget to make them perfectly in minutes! This egg cooker is under $20 and has 25,000 positive reviews on Amazon… it just works, period. You will not regret purchasing it. Also, boiled eggs taste best eaten with a pinch of flaky sea salt! Yum!

Castelvetrano olives (pictured above) are the olive that turns a “no-olives” person into an olive person! I have seen the transformation with my own eyes. This variety of olives is buttery, not too brine-y, and so so delicious. I can and do eat them by the handful.

6. Hummus, Veggies, and Pita Chips

My hummus plate doesn’t always have a lion theme, but it did for my son’s 2nd birthday party!

I LOVE hummus! Do I make my own? No– that’s because I live near an incredible Lebanese deli that makes their own and I buy it there every week! If do you make your own, more power to you. Creating super creamy, fluffy hummus requires peeling each chickpea before blending, as in the method and recipe here. It makes a difference!

All veggies are great options here- pack what you like! And I’m all about a salty crunchy pita chip– currently obsessed with Stacy’s Pita Thins.

7. Spicy Tuna Cakes

The recipe calls for baking them in muffin tins, but I form them into patties using a large jar lid and bake them on parchment paper.

I have been making this recipe for years! Spicy Salmon Cakes are made with sweet potato, jalapeno, and lemon zest. They are totally delicious and I LOVE having them prepped in the fridge for a savory and filling snack.

8. Smoked Salmon with Lemon and Capers

Smoked salmon has a ton of protein and healthy fat… that means it is really satisfying! Don’t sleep on this snack! If you have a minute to chop up a cucumber, eat the two together. If you want to take smoked salmon to the next level, make these Cucumber Cups with Salmon Whip!

Are you hungry yet?

What are your favorite snacks? And what’s your favorite from my roundup list?! I would love to know!

Happy Snacking! xo-Morgan

This omelet is simple and comes together quickly. A true French omelet is just eggs, butter, and seasoning, cooked using a swirling technique to ensure even cooking. The omelet I made here is less traditional, but also little less tricky, and rolled with goat cheese which makes everything better in my opinion! Here are a few things to keep in mind when making this beautifully cooked, soft, French-style omelet:

Nonstick skillet– You do NOT want your eggs to stick! Eggs are one of the few foods I always prefer to cook in a nonstick skillet. A well-seasoned cast iron pan is also perfect for eggs.
Medium-low– Even cooking throughout is ideal, and if the temp is too high, you’ll get spots that are overcooked and tough. Don’t rush it. Set the temperature to medium-low. Also, you don’t let the eggs brown!
Butter- Since the temperature is low, butter is the perfect cooking fat to use for eggs. The butter shouldn’t sizzle (if it does, the pan is too hot), so once it melts, swirl it in the pan and add the beaten eggs. Of course you could use olive oil or another fat if you prefer!

French-Style Omelet with Goat Cheese

This omelet cooks almost entirely flat, then is rolled at the very end.

5 from 1 vote

Print Recipe Pin Recipe

Total Time 5

Course Breakfast, Main Course

Cuisine American, French

Servings 1 person

Equipment

8-inch nonstick pan
Silicone or rubber (soft) spatula

Ingredients

1 tbsp butter
2 eggs
2 tsp fresh chives, chopped
2 tsp fresh parsley, chopped
1 oz goat cheese, crumbled

Instructions

Melt butter over medium-low heat in nonstick skillet.
Meanwhile, beat 2 eggs in a small bowl until light yellow color, about 30 seconds.
Add eggs to pan and swirl to coat. Immediately stir eggs through with spatula to incorporate butter and lift away from the pan. Cook over medium-low until edges begin to set. Using the spatula, gently tilt skillet away from you and lift edges of cooked egg so that the runny egg is exposed to direct heat and cooks. Continue gently lifting the edges of the egg and tilting the skillet until the runny egg no longer runs off of the omelette.
Add fresh herbs, goat cheese, and a little salt and pepper.
Turn off heat. Using spatula, slowly roll one side of the omelette toward the center of the pan and continue to roll once or twice more until all filling is rolled up.
Transfer to a plate, top with more herbs and enjoy!

Notes

Feel free to switch up the herbs and type of cheese to make it your own. And remember, when using nonstick skillets, never use metal utensils or you will scratch the coating.

Keyword eggs, goat cheese, herb, omelette

Tag: eggs

Snack Roundup for Hungry People