We get about four eggs a day from the hens. Which is very nice. I love having fresh eggs.
But, four eggs a day adds up pretty quickly.
I have to get a little creative to try to make sure these fresh eggy’s don’t go to waste.
Hardboiled eggs are a staple in the fridge. They are great for Adam to grab on his way out the door in the morning. He never had been much of a breakfast eater so the nutrition guru in me is glad he is finally eating something in the morning.
When I am not traveling, I work at home so I am typically able to take a little more time in the morning. I like to make an omelet or fry a couple eggs to make a little breakfast sandwich.
Thanks to my home office, I also get to eat lunch at home. I love this because it’s another meal that I am able to be in control of what I eat in terms of portions and ingredients. It also saves me some cash. And, some “ZZZ’s” since I don’t have to pack a lunch in the morning. 🙂
When I started my Lent resolution of getting through the veggie’s in the freezer I knew the hardest thing for us to get through would be the sweet corn. We froze tons of it and I try to avoid starchy vegetables. They don’t bring as much to the table in terms of nutrients and health.
Trust me, if taste were the only factor I had to worry about, I would be saying, “Bring on the starchy veg!”
I have been a potato kinda girl my whole life. Baked, fried, tot, mashed… whatever!
But, I also have had thunder thighs my whole life. (Literally.)
I can’t help but think that there might be a connection…
So, I decided to focus the sweet corn towards a lunch entrée versus dinner. This way, I have more of the day to burn off the natural sugars found in starchy vegetables like corn.
This tart became a great solution. It used my plentiful eggs and sweet corn. I made the crust using this recipe. And just used other odds and ends from the fridge so it cost me nearly nothing.
And, it didn’t cost me too many calories either.
Thanks to my tools and knowledge from a couple years of calorie reporting in K-12 nutrition, I would say a 1/4 slice of this tart is about 400 calories. Not too bad for lunch when you balance it out with a glass of water and piece of fruit. And, it gets you nearly a week’s worth of lunches!
Sweet Corn Tart:
2 slices bacon, chopped
2 cups corn kernels (Frozen works well. If using ears of corn it will take about four)
½ cup chopped green onions
1 cup 2% milk
¼ cup grated Parmesan Cheese
Pinch of both salt and pepper
2 large egg whites, lightly beaten
1 large egg, lightly beaten
Pizza Dough (You could use a mix too.)
Preheat the oven to 375 degrees.
Cook bacon in a skillet until lightly browned. Add corn and green onions and sauté mixture for about three minutes.
Place the bacon, corn and green onion mixture in a large bowl. Add milk, two tablespoons of Parmesan, S&P, egg whites and egg. Stir until the mixture is well blended.
Spray a tart or pie pan (10 inch diameter or so is best). Pat dough into the bottom and up the sides of the pan to cover the surface.
Pour bacon mixture into the dough and sprinkle with remaining Parmesan Cheese. Place pie or tart pan on a large baking sheet.
Bake for about 35-45 minutes, or until well set.
Let cool for ten minutes on a wire rack. Serve right away or refrigerate for up to a week.
I just would zap a piece for about 45 seconds on days that I had the tart for lunch.
It also could make a great entrée for a brunch!