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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.

healthy protein

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.

runny yolk

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


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.

nutritional dinner


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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