Posts tagged ‘frittata’

March 31, 2013

Spring Frittata with Asparagus, Leeks and Sweet Peas

This is a green spring favorite, and since I am also a self diagnosed mushroom addict, I added those as well. Frittatas are a fabulous way to enjoy your veggies and get in a fabulous dose of spring for breakfast. I don’t usually make sweet breakfasts because I am more so a savory person in the morning, but breakfast food is so versatile to me. This is something that would be great paired with a fabulous side salad with massaged kale (balsamic, dijon and black pepper are great together) for a quick easy to reheat lunch (super work  and school friendly). I love delicious meals that have some great nutritional power because who doesn’t love those meals that taste great and do great things for your body? With some green superstars like leeks, peas, asparagus, and mushrooms, you cannot go wrong. Get a gorgeous wedge for breakfast with some soothing mint tea, some coffee with cinnamon and some orange slices or some slices of toast if you want.


Serves 4

5 eggs

2 leeks, cleaned and diced

1 cup fresh English peas

1 /2 cup asparagus spears, cut into bite sized pieces

Goat cheese crumbles, as desired, or cheese of your choice

Fresh herbs, assorted, I used fresh flat leaf parsley and basil

1/2 cup nonfat milk, or whole milk (But I never keep this around the house so I use nonfat and I don’t taste much of a difference)

1 teaspoon Dijon mustard

1 tablespoon Greek yogurt, plain

Sea salt as desired

Freshly cracker black pepper, as desired

1 cup baby spinach leaves, julienned

Mushrooms, optional


Preheat oven to 350 degrees. Grease a baking dish, in your desired shape (round probably looks the prettiest). Spray the baking dish with PAM or coconut oil or olive oil. Whisk eggs and then add all ingredients except the cheese. Pour egg mixture into the baking dish and bake for 30 minutes or until the mixture has set. Keep an eye on this in case the edges brown quicker in your oven than mine.

Happy spring cooking everyone!



August 13, 2012

The Summer Frittata

I love frittatas.

They are protein, veggie packed, cheesy, great with a salad, bad carb free, and the quiche’s skinner sister with the new apartment in NYC, the new clothes, and the slammin’ Pilates toned body. Don’t get me wrong, I love quiche. But for a healthier option and without the oil laden crust of quiche, frittatas are easy, healthy, and delicious. Try this one for an amazing breakfast, lunch, or dinner, and I promise your friends will want you to make them brunch/linner always. And you don’t even have to say you got the idea from me! Take credit, you made it!


Serves 3 or 6 depending on your crowd and how hungry they are

2 eggs

5 egg whites

1/4 cup unsweetened almond milk/soymilk

1/4 cup part skim mozzarella shredded or cut into chunks, depending on your preference

1/3 teaspoon dried parsley or 4 fresh parsley sprigs

1/2 tablespoon plain greek yogurt

6 cherry tomatoes, cut in half

1 cup spinach




Heat oven to 350 degrees.

In a circular baking dish (glass is best usually because it doesn’t stick) spray with a little bit of Pam or olive oil. Whisk the two whole eggs until well blended and then slowly pour in the egg whites, milk of choice and the tad bit of Greek yogurt for the extra something that makes people wonder your secret ingredient. Add spinach, tomatoes, salt, and pepper. Drop in cheese and stir one more time. Place in the center of your oven and bake for 25-35 minutes depending on your oven. Let cool for 10 minutes and slice into 6 wedges.

Enough for three people who are really hungry or six people who are kind of hungry. Great on arugula for a light dinner or lunch or on its own with a side of chocolate soymilk in the morning for a great way to start your day!

Let me know how you like it!

Healthy dishes and wishes!