Frittatas – super easy egg dishes that are a great way to use up that fresh produce sitting in your crisper! Kind of like an omelet, or a crust-less quiche, I love frittatas with a crisp, green salad on the side. In the one pictured, I used broccoli and tomato, but you can really use any variety of produce or add in ham, chicken, or some other protein that has already been cooked.
*You will need an oven-proof or cast-iron skillet for this recipe.
Quick & Easy Vegetable Frittata
Cook time: 15 mins
Total time: 15 mins
5 large eggs (you may need more if you add in more vegetables or meat)
1/4 cup milk
2 tbsp. olive oil
1 tbsp. butter
1 small onion, peeled and diced or thinly sliced
1 cup broccoli florets, chopped into bite-size pieces
1 tomato, sliced
Parmesan cheese to garnish, optional
Combine the eggs and milk in a bowl and whisk until blended. Season with S/P and set aside.
Heat 1 tbsp. of the olive oil and the butter in a 12-inch oven-proof skillet over medium heat. Add the onions and cook until tender. If you decide to use other vegetables that don’t need much cook time (such as snow peas, bell pepper, etc.) – add those now. Add the broccoli (or another larger vegetable) and 3 tbsp. of water and continue to saute until the broccoli is crisp-tender.
Preheat the broiler to high. Add the remaining olive oil to the skillet, coating sides with a spatula, and evenly arrange the vegetables at the bottom of the skillet. Add the egg mixture but do not stir. Continue to cook on the stove for about 2 minutes until the bottom has set. While it cooks, arrange the tomato slices on top and garnish with Parmesan cheese.
Place the skillet under the broiler for about 3 minutes until the top has set and the cheese is melted. Serve immediately.
Want to create a special meal? Something extremely delicious that looks beautiful plated? Giant sea scallops are one of my favorite ingredients for doing just that. They are delicate, tender, and sweet, and go with just about anything. Serve them over creamy risotto, pasta, or vegetables. Or just serve them alone with some type of sauce to accompany.
Cooking large sea scallops is actually very easy and super quick. The major mistakes people tend to make are overcooking scallops or fiddling with them so they never brown. I like to use a non-nonstick skillet, such as a cast iron, for almost all my seafood because I’ve found it produces a much better browned, crispy crust on delicate meat and doesn’t stick if you oil it well. But, you can use any skillet or pan to cook scallops – the key is to heat the oil/butter, plop them in and LEAVE them alone. Don’t fiddle or smash down with the spatula – turn once and that’s it. 🙂
Mojo de Ajo Seared Scallops with Asparagus
Recipe Type: Entree
Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
1/2 cup olive oil
1/4 cup finely chopped garlic (about 8 large cloves)
Juice from two limes
1/4 tsp. crushed red pepper
1 pound fresh asparagus, washed & trimmed
1.5 pounds large sea scallops
Red pepper or other vegetables to garnish
Heat the olive oil and garlic in a small saucepan over low heat. Cook for about 20 minutes until the garlic is soft and pale brown. Add the lime juice and red pepper. Cook for 5 minutes more, stirring occasionally. Remove from heat and set aside. This is the mojo de ajo sauce.
Place the asparagus in a large skillet (with a lid) and add about 1/4 to 1/2 cup water (depending on the skillet size); alternatively, use a steam basket. Skillet steam the asparagus by bringing the water to a simmer and closing the lid. Steam to your desired degree of doneness – I like my asparagus crisp-tender. Remove from heat and plate.
Rinse and pat dry the scallops. Season with S/P. Add 2 tbsp. of the mojo de ajo oil (not the garlic solids) to a skillet over medium-high heat. Once hot, add the scallops to the oil. Cook for about 2 minutes on one side, drizzling a little more oil over the scallops if needed. Turn and cook another 2 minutes or until done. Scallops are done when they are just turning opaque in the center and are firm to the touch. Place over asparagus, drizzle with olive oil, season with S/P, and serve immediately.
This is a recipe-ode to one of my favorite summer vegetables. They are sweet and delicate and oh so versatile. If you have a garden, chances are you have some of these babies growing. If not, the farmers’ market will have plenty come summer.
This recipe is a great way to complement, rather than drown, the sweet zucchini flavor. You can use regular sausage or vegan crumbles. I used the crumbles and really liked it. If you have fresh summer herbs around, feel free to add some of those healthy leaves to the mix. Enjoy!
Recipe Type: Entree
Author: slightly adapted, Martha Stewart
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour
4 zucchini, halved lengthwise
1 pound spicy Italian sausage, casing removed OR one package soy crumbles (I used the Lightlife Gimme Lean Ground Sausage)
1 small onion, chopped
3 cloves garlic, minced
1 cup panko breadcrumbs, or fresh breadcrumbs
Zest and juice from one lemon
3/4 cup fresh grated Parmesan, plus more for topping
1 tsp. salt
1 large egg, lightly beaten
Chopped fresh parsley to garnish, optional
Preheat oven to 350 degrees. Drizzle a large baking dish with oil. Scrape seeds and soft flesh from zucchini and reserve 1/2 cup. Place zucchini cut side up in the baking dish.
Heat a splash of oil in a large skillet over med-high heat; add the sausage and onion. Cook, breaking up sausage, until it is cooked through, browned, and onion is softened, about 5 minutes. (If you use non-seasoned soy crumbles or regular sausage, season with some Italian spices and pepper). Add garlic and reserved zucchini; cook another minute.
Remove from heat and stir in the remaining ingredients (breadcrumbs to egg). Divide mixture among zucchini. Bake until the filling is firm and each zucchini is tender and wrinkled around the edges, 30 to 40 minutes. Garnish with Parmesan and parsley.
It actually feels like spring here and I LOVE it. A cool breeze, sunshine, and blooming flowers make me oh so happy. I usually don’t run with my phone, but I’ve been carrying it with me because I’m obsessed with documenting the spring beauty in my neighborhood! What is your favorite thing about spring?
I am taking a little break from a beautiful day on the porch to get up this post. I made this last night and liked it so much I decided to post it asap. One skillet and a fairly short ingredient list makes a really simply but delicious meal. I served it as is for a low carb entree, but this would also be great over pasta or rice, or with roasted baby potatoes. You could experiment with the Italian seasoning I used on the chicken and use any variety of dried herbs/spices. I really liked Badia’s Garlic & Parsley.
Enjoy your Saturday everyone!
Creamy Tuscan Chicken with Spinach
Recipe Type: Entree
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
4 tbsp. flour, divided
1-2 tsp. Italian seasoning blend (I like Badia’s Garlic & Parsley)
Mix together 3 tbsp. of the flour, seasoning blend, and S/P on a plate or shallow dish. Coat each chicken cutlet in the flour, shaking excess.
Heat 1 tbsp. of olive oil in a large skillet on medium-high heat. Add the chicken and cook about 2-3 minutes per side or until browned and cooked through. Add more oil if needed. Remove the chicken from skillet and set aside. Tent with foil or stick in the oven to keep warm.
Heat another tbsp. of olive oil in the same skillet, scraping up browned bits from the chicken. Add the onion; cook a few minutes until tender. Stir in the remaining 1 tbsp. of flour. Add the tomatoes and stock. (If you use a low-sodium chicken stock you may want to add some salt/seasoning. The Tuscany blend I mentioned in the ingredient list will not need any more seasoning.) Bring to a boil and then reduce heat and simmer for about 5 minutes.
Turn the heat off and add the spinach leaves in batches. Stir constantly so the spinach wilts and softens. Once the spinach is softened, stir in the cream. Add the chicken and serve immediately.
One of my favorite weekend snacks is kale chips. Wash and chop some kale, season it, and stick it in the oven. Watch some T.V. or read a book, and in twenty minutes you have a delicious, healthy snack. I can easily down an entire bunch of kale this way.
I love these cheese flavored vegan kale chips using nutritional yeast, but these are my other favorites and are a bit easier to make. The mix of sweet smoked paprika and chili powder gives the crunchy kale a nice blend of sweet and spicy. Do you know any good kale chip seasoning combinations? I’d love to hear your ideas!
Sweet and Spicy Kale Chips
Recipe Type: Snack
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
1 bunch kale, washed and leaves torn, thick stems discarded
Smoked paprika (sweet, not hot)
Preheat oven to 300 degrees and arrange the racks in top/bottom third. Prepare two baking sheets with parchment. You can also do one sheet at a time in the center of the oven if you don’t want to deal with rotating sheets. Make sure kale is very dry before cooking – it will make your chips crispier!
Arrange kale in a single layer on the baking sheets. Drizzle with olive oil and use a pastry brush to brush the olive oil across the leaves. Season generously with salt and lightly sprinkle the paprika and chili powder on the leaves.
Bake for 20 minutes; flip the kale halfway through and rotate sheets if using two baking sheets.