Today was the first day of my new job. Yay! No longer unemployed! It’s a bit of a change-up from my previous work as a dietitian, this nutrition research. And I have to admit that veering out of my clinical comfort zone made me feel a little squirrely.

No more analyzing lab work!? No more nutrition education!?

And then I thought…yeah, no more wasted breath on blatantly non-compliant, care-free patients. Hah. But it’s the few people that do care about their health and want to make a change that is enough for me to keep helping.

Reading research studies is something I do a lot of anyway, so why not actually be a part of it? A new experience. A new perspective.

So when I got home today I opened up the fridge for some dinner ideas.

Crickets.

DT and I spent the weekend in North Carolina visiting family so we didn’t leave much to perish behind us. It was time for a grocery run. I like to peruse my favorite food blogs before a grocery run for a last minute recipe idea. And what a recipe I found. Smitten Kitchen’s Broccoli Parmesan Fritters. The picture of these beauties was enough to sell me. Broccoli and parmesan immediately made it to the grocery list.

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These delicious fritters were adapted from Smitten Kitchen. I placed a poach egg on top to make it more of a meal. And because I’ll find any excuse to eat a heart-and-belly warming, runny-yolked egg. 

Broccoli Parmesan Fritters + Poached Egg

1 head broccoli, florets separated and chopped

2 scallions, green and white parts, chopped

1 egg

1 clove garlic, minced

 1/2 cup spelt flour

1/3 cup parmesan, grated

salt and pepper to taste

olive oil for pan searing

Steam your broccoli: Steam or boil broccoli for 5-6 minutes until soft, but not mushy. Remove from burner and let cool.

Crack an egg into the bottom of a large bowl and beat. Add flour, cheese, scallion, garlic, salt and pepper. Then add your broccoli and mash it ever so slightly. You still want some in-tact broccoli chunks. Mix everything together.

Heat oil in a large skillet and drop in fritter batter by the tablespoon. Flatten and let crisp up, about 3 minutes on each side.

For the poached eggs: while the fritters are cooking, bring a pot of water (6-8 cups) to a boil. Crack an egg into a cup or small ramekin; this way you can slowly pour the egg into water without risking the yolk on a sharp egg shell corner. Reduce the heat to low, add a teaspoon of vinegar (optional – but it helps hold the egg white together) and  slowly pour the egg into the water. Let it cook for maybe a minute and remove it with a slotted spoon. Place it atop some fritters, cut into the yolk and enjoy.

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