Tag Archives: breakfast

Vegetable Frittata with Ricotta


Have you ever just needed to get your hands on a tub full of ricotta only to find that every store in apparently the entire Boston Metropolitan region is out of it?  I recently had to suffer through a similar experience.  I even went down to the North End (where there should be little Italian delis everywhere) only to find they too were out of ricotta.  After two hours of searching, I gave up and got on the T to come back to Harvard Station.  Turns out, what I was looking for was nearby all along!  There was a little deli right on top of the Harvard T station that had copious amounts of ricotta.  Fresh
, organic, hand-pulled.  I was smitten.  So it came home.

After playing around with some ideas for a while, I finally came up with a vegetable frittata, loaded up with ricotta.  This is easy, fast and the perfect meal for breakfast lunch or dinner, so I highly recommend making it as soon as possible.

What you need:

  • 3 eggs
  • splash of milk
  • 1 T olive oil
  • 1 clove garlic, minced
  • 1/2 of a small onion, thinly chopped
  • 1 cup broccoli florets
  • 1/2 cup zucchini, cut into cubes
  • 1/2 cup mushrooms, sliced
  • 1/2 cup ricotta
  • Parmesan cheese
  • Salt and pepper

What you do:

  1. Combine the 3 eggs and milk in a small bowl.  Beat the mixture to blend and set aside
  2. In a small cast iron skillet, heat the olive oil.  Once the olive oil is ready, add the garlic and onion to the pan.  Cook, stirring every now and then, until the onions start to become translucent.  Add the mushrooms, broccoli and the zucchini and cook the vegetables until they’re soft.
  3. Pour the egg mixture over the vegetables in the pan and place teaspoon-sized drops of ricotta evenly throughout the pan.  You can sprinkle some Parmesan cheese on top if you’d like.
  4. Place the skillet under the broiler and cook until the cheese is bubbling and the egg mixture is cooked through.  About 10 minutes.
  5. Once fully cooked, you can remove the skillet from the oven and allow it to cool on the oven.
  6. Enjoy!
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Chia Seed, Cranberry, and Raisin Granola

2014-02-07 06.36.10

I’ve been craving granola like crazy lately.  I want it on my yogurt, in my oatmeal, in my trail mix (is that a thing), basically, wherever I can include granola, I’m going to.  So, after checking out the sugar content of my store-bought granola and coming close to having a heart attack, I decided to cut that out of my grocery-shopping list.  From now on, grocery-store granola goes into the dessert category, at least in my book.

So, I went onto the internet because in this day and age, that’s where all of the answers are.  There are tons of blogs out there (including this one!) but Oh She Glows is my go-to for vegan food that’s original and delicious.  And you know what, she has several granola recipes, and I found one that was awesome.  I didn’t have some of the thing she listed in her recipe, but you know what, that’s what’s great about granola, you can put anything you want in it.  So here’s how I made mine:

What you need:

  • 2 1/2 cups rolled oats
  • 1 cup raw pistachios, roughly chopped
  • 1 cup raw walnuts, roughly chopped
  • 1/2 cup chia seeds
  • 2 tbsp flax seeds
  • 2 tbsp sweetened coconut flakes
  • 1 tsp ground cinnamon
  • 3/4 tsp kosher salt
  • 5 T agave-maple syrup blend
  • 1 tbsp coconut oil
  • 2 tbsp applesauce, unsweetened
  • 2 tbsp peanut butter
  • 2 T honey
  • 1/4 cup cranberries
  • 1/3 cup raisins

What you do:

  1. Preheat the oven to 350 degrees F and prepare a baking sheet by lining with parchment paper.
  2. Combine the oats, pistachios, walnuts, chia seeds, flax seeds, coconut flakes, cinnamon and salt in a bowl and set aside. 
  3. In a  cooking pan, combine the maple-syrup blend, coconut oil, applesauce, peanut butter, and honey and bring to a boil.  Allow to simmer for a couple of minutes, or until it starts to thicken up.  Remove from heat and stir in with the oat mixture until combined.
  4. Spread the mixture out on the prepared baking sheet and bake for 30 minutes, stirring every few minutes to ensure an even cooking on all sides.
  5. Once the granola has achieved a golden-brown color, remove and allow to cool.  Stir in the cranberries and raisins.  Serve with yogurt, almond milk, regular milk, oatmeal or anything else your heart desires.  Feel free to sprinkle some additional cinnamon on top.
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Turkey, Prosciutto, Spinach and Egg Breakfast Cups


I love breakfast.  I’m definitely not a pancakes and biscuits person, they don’t keep me full for long enough, but I love eggs and veggies, and I love having them in new and interesting ways.  I’d seen a lot of recipes on the internet that involved making “breakfast cups,” and decided to put my own spin them.  These are really easy to make and really easy to play with and apparently paleo too, if that’s something you’re into.

Here’s what I used (makes 4 cups):

  • Olive oil
  • 2 slices of turkey breast, cut in half
  • 2 slices of prosciutto, cut in half
  • quarter of a red onion, chopped
  • 6 mushrooms, chopped
  • 2 gloves of garlic
  • 2 cups of spinach
  • 4 eggs
  • salt and pepper to taste

Here’s what I did:

  1. Heat about 2 T olive oil in a pan and add onion, mushrooms and garlic.  Cook until onions are translucent and mushrooms have started to release their juices.  Add in spinach and cook just until wilted.
  2. Meanwhile, lightly oil a muffin tin with olive oil and line with the turkey and prosciutto.
  3. Once the vegetable mixture is ready, fill the turkey and prosciutto cups about half-way.  I ended up with leftover vegetable mixture, but it’s delicious to eat on its own as a side.
  4. Crack one egg onto each cup being careful not to let it run over (if it does though, really not a big deal).
  5. Bake in oven set to 400 degrees for 15-17 minutes or until cooked.
  6. All to cool for about 5 minutes and then remove with a plastic spatula (or spoonula). Enjoy with coffee!
Turkey and Prosciutto Lined Muffin Cups

Turkey and Prosciutto Lined Muffin Cups

Turkey and Prosciutto cups filled with the spinach, onion, garlic and mushroom mixture.

Turkey and Prosciutto cups filled with the spinach, onion, garlic and mushroom mixture.

Turkey, prosciutto and egg breakfast cups after baking.

Turkey, prosciutto and egg breakfast cups after baking.

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