California Avocado Breakfast Casserole with Spinach and Sweet Potatoes, and Giveaway!

California Avocado Breakfast Casserole with Spinach and Sweet Potatoes

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This casserole showcases the versatility of avocados–baked for breakfast. Whip up this vibrant casserole the next time you’re serving brunch, or bake it the night before to have at the ready for early risers. Each serving provides an excellent source of dietary fiber, vitamin A and vitamin C, a good source of calcium and iron, and contains 10 grams of protein, providing a satisfying way to start your day.

Avocado Giveaway!

California Avocado Give Away

The California Avocado Commission kindly provided me with a California Avocado gift basket valued at $75 to give away to one lucky reader. It includes:

  • California Avocado Commission reusable tote
  • Fresh California avocados–the best part!
  • Avocado Masher
  • Tea towel
  • Snack box
  • Logo t-shirt
  • Magnet and green pen
  • California Avocado nutrition information and recipes

Entries will be accepted until midnight (Pacific time) September 10, 2014. To enter, tell me below about your latest, greatest, or most favorite way to prepare avocados. Good luck!

California Avocado Breakfast Casserole with Spinach and Sweet Potatoes

2 1/2 cups (332 g) peeled, medium-diced sweet potatoes

1/2 cup (80 g) diced yellow or white onion

2 teaspoons (10 ml) canola oil

1/8 teaspoon salt

Freshly ground black pepper, to taste

9 large eggs

1 (10-ounce) package frozen chopped spinach, thawed, water squeezed out

3/4 cup (177 ml) low-fat milk

2 tablespoons (5 g) fresh chopped basil (or 1/2 teaspoon [0.7 g] dried basil)

1 tablespoon (11 g) Dijon mustard

1 tablespoon (15 ml) reduced-sodium soy sauce

4 teaspoons (20 ml) fresh lemon juice

2 ripe, fresh California Avocados

1/4 cup (13 g) chopped sun-dried tomatoes

Directions:

Place one oven rack 6 inches below the broiler element and place a second rack in the middle of the oven. Preheat oven to high broil.

Place sweet potatoes and onions in an 8 x 8-inch glass baking dish. Drizzle with oil. Sprinkle with 1/8 teaspoon salt and pepper. Broil on the top oven rack until potatoes begin to brown and are fork tender, 15 minutes. After removing the baking dish from the oven, set the oven to 350°F.

Whisk eggs in a large bowl and crumble in spinach. Stir in milk, basil, mustard, soy sauce, 1/8 teaspoon salt, and additional black pepper.

Place the lemon juice in a medium bowl. Cut the avocado into 1/2-inch pieces and coat in the lemon juice. Gently stir the avocados into the eggs. Pour the egg mixture evenly into the baking dish with the potatoes and onions, and sprinkle the tomatoes on top. Bake on the middle rack of the oven until the middle is set and no longer jiggly, about 45 minutes. Allow to set for 10 minutes. Cut into servings.

Prep time: 30 minutes

Cook time: 1 hour

Makes 9 servings

Serving suggestion: Fresh seasonal fruit salad and whole-wheat toast

Beverage suggestion: Sparkling apple cider or mimosa

Nutrition Facts (per serving): 220 calories, 13 g total fat (3 g saturated fat, 0 g trans fat), 310 mg sodium, 185 mg cholesterol, 16 g total carbohydrate (5 g fiber), 10 g protein, 10% DV iron, 10% DV calcium, 197% DV Vitamin A, 25% DV Vitamin C.

Recipe notes:

  • Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
  • Leftovers can be cooled and refrigerated for up to 3 days. Reheat portions as needed in the oven or microwave.

I created this recipe for the California Avocado Commission. They compensated me to include them in this post.

 

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California Avocado & Egg Breakfast Salad

Lime-Basil Shrimp & California Avocado Lettuce Wrap

How to Use California Avocados: 5 New Ways for this Spring and Summer

Chilled Corn Soup with Tomatoes, Avocado & Feta

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How to Lower the Sodium in Your Recipes While Kicking Up the Flavor

Sunkist Lemon-Spiced Tilapia Tacos, by culinary spokesperson Michelle Dudash

Hi all! I can’t believe how long it has been since my last blog post. My apologies. I’ve been so busy creating recipes for clients and enjoying my summer that I forgot to share my latest and greatest with you. And today I brought my daughter to her first day of kindergarten–a bittersweet day in many ways. It is exciting for her and our family that she is growing up, yet sad that school starting means that summer has ended. Well, at least for me anyway. If you are wondering about my other summer adventures and musings, I… More...

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Food Styling Secrets from Clean Eating Author Featured in Edible Phoenix

Chef Michelle Dudash, registered dietitian spokesperson and mom

I was delighted to be featured in the Summer 2014 edition of Edible Phoenix in the article “Looks Good Enough to Eat”, by my friend and registered dietitian Sharon Salomon, MS, RD. She delves into the minds of food stylists, as they spill their secrets, tips and tricks for creating mouthwatering food images. I share the history behind one of the trickiest photographs in my book.

Read the full article here.

 

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How Cookbook Recipes Are Born

Edible Phoenix Features Michelle’s Clean Eating Breakfast Cookie Recipe

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Finalist on The Chew Hosts Cooking Demo and Book Signing in Surprise, AZ

Michelle Dudash on The Chew

The Chew‘s “Search for the Weight Watchers Chef” finalist, Chef Michelle Dudash will be co-hosting a cooking demo and book signing! Clean eating expert Michelle Dudash will be talking healthy recipes and quick waist-slimming tips that fit your current Weight Watchers plan. Open to the public, bring your non-perishable food items, some friends, and cooking questions to this fun cooking demo and buy your copy of Clean Eating for Busy Families.

When: Monday, April 28, 2014 6:30 PM-8:00 PM

Where: Weight Watchers at Grand Village, 14537

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Clean Eating Twitter Chat This Wednesday! And my Cucumber Quinoa Salad with Mint & Oregano

Clean Eating Cucumber Quinoa Salad with Feta, Olives, Mint & Oregano

Hi, all. I hope you’ve been enjoying reading my book these past few weeks. And hopefully you have it permanently sitting on your kitchen counter like I do, cooking from it and getting it dirty!

Have you had a chance to cook any of the recipes? This week I’m sharing one of my favorite salads for making a big batch of and enjoying for lunch for the week: Cucumber Quinoa Salad with Feta Cheese, Olives, Mint & Oregano. You can take it with you on days you work outside the home, or just grab a bowl in a snap… More...

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Virtual Book Club Part 1: Clean Eating for Busy Families

Clean Eating Pinto and Kidney Bean Tamale Pie

Hi all! Hopefully by now you’ve all dived into reading my book Clean Eating for Busy Families. If not, it’s pretty easy to at least peruse the introductory chapter on clean eating.

What are your thoughts so far about Clean Eating for Busy Families?

The number one question I hear is, “What is clean eating?” Clean eating is enjoying whole foods in their least processed state, as well as opting for in-season food produced as close to home as possible, whether that means in your country, region, state, nearby farmers market or even your back yard.

What does… More...

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Cake for Breakfast? New Social Media Report Reveals What America Eats for Breakfast

Cake image courtesy of Freedigitalphotos.net/bplanet

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I admit that I’ve eaten cake for breakfast (like an appetizer before my first meal) on the day after my birthday. Come to find out, I’m not alone. The national Got Milk? campaign and social media experts Crimson Hexagon recently released a social media report spanning two years and 20 million breakfastMore...

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Finalist on The Chew Hosts Cooking Demo and Book Signing in Scottsdale

Michelle Dudash on The Chew

The Chew‘s “Search for the Weight Watchers Chef” finalist, Chef Michelle Dudash will be co-hosting a cooking demo and book signing! Clean eating expert Michelle Dudash will be talking healthy recipes and quick waist-slimming tips that fit your current Weight Watchers plan. Open to the public, bring your non-perishable food items, some friends, and cooking questions to this fun cooking demo and buy your copy of Clean Eating for Busy Families.

When: Monday, March 31, 2014 6:00 PM-7:30 PM

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Announcing Virtual Clean Eating Book Club Event on Michelledudash.com!

Michelle Dudash, author of Clean Eating for Busy Families

Virtual Clean Eating Book Club

I am delighted to announce that I have partnered with Better World Books to host my first ever virtual book club! Naturally, we will be discussing my cookbook Clean Eating for Busy Families. In addition to sharing and learning about clean eating, every participant will get the chance to win one of five fabulous prizes:

One grand prize:

  • Copy of Clean Eating for Busy Families
  • $50 gift card to Whole Foods Market (one of my favorite grocery stores)
  • Wusthoff Grand Prix Santoku knife, which is my

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Lincoln Center/Columbus Circle

Rosa Mexicano (lunch)

What I ordered: On one visit I enjoyed the lunch tray special and on another occasion the table side guacamole and tacos.

Notes: Simply delicious.

Added 2/14

The Smith (lunch)

What I ordered: BLT Oyster Sliders,… More...

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