Tag Archives: eggs

Mother’s Day Brunch


Wow, we really lucked out with some amazing weather for Mother’s Day this year. My parents came to visit us for the day, starting with a trip to my favorite farmer’s market, The JFX Farmer’s Market. We made our way around the market, picking up things for the week as well as some key ingredients for brunch that I would cook when we came home.


On the menu: Spinach, mushroom & artichoke quiche, lemon ricotta muffins and a beet & feta spinach salad. Mmmmm, delish! The salad is pretty straight forward, dressed with fig balsamic vinegar and garlic & mushroom olive oil (I use a 2:1, vinegar:oil ratio), that I bought at a cute shop, Pure Mountain, while visiting a friend last year.


The lemon ricotta muffins are a Giada De Laurentiis recipe from Food Network, Nonna’s Lemon Ricotta Biscuits. It was the first time I’ve made these, so I followed the recipe exactly.

IMG_2285    IMG_2289

I made them the night before and then popped them in the oven for 5 min before putting them on the table for brunch. I also baked them for 26 min, not 20 like the recipe calls for. They just didn’t look done at 20 min, so I added time in 2 min increments. As a result (I presume), the outside of the muffins were a little hard, but the insides were perfect!


The quiche was one I’ve made before. It uses ricotta cheese, hence the ricotta muffins…I hate having left over ingredients!


It turned out great, I almost didn’t get a picture before it was gone! The mushrooms and eggs I used were straight from the farmer’s market which was awesome.

IMG_2294    IMG_2297

Previously, I’ve added parmesane cheese to this quiche but I totally forgot on Mother’s Day. It was still good, but in the future I will be sure to not forget the parmesan cheese. Cheese makes everything better.


Mushroom, Spinach & Artichoke Quiche

Prep time: 10 min

Cook time: 40 min

Makes: 4 servings

  • 1C ricotta cheese
  • 4 eggs
  • 1/4C parmesan cheese
  • 8oz mushrooms, sliced/chopped
  • a few handfuls of spinach
  • 1 can artichoke hearts, drained & quartered
  1. Pre-heat oven to 400 degrees
  2. Saute the mushrooms, about 5-10 min
  3. Towards the end, add the spinach to wilt
  4. Meanwhile, combine ricotta, eggs and parmesan in a bowl until smooth
  5. Add mushrooms, spinach and artichokes to ricotta mixture
  6. Pour into 9″ cake pan, top with fresh ground pepper
  7. Bake 40 min
  8. Enjoy!

Question: Did you cook for your mom on Mother’s Day?

Banana-Oat Breakfast Bites


We usually go through about 10 bananas a week in our house, but somehow we ended up with a few sitting around that were past their prime. Solution? A totally made-up recipe starring overripe bananas!

Okay, so I actually made these last weekend but wasn’t satisfied with how they turned out (I mean, we ate them all they were just a little undercooked). Fear not! I tried again this weekend and they turned out great…second time’s the charm?


The first time I made these, I wasn’t exactly sure what I was going to use. So, the above picture isn’t fully representative of the final ingredients used in the recipe. These were super easy to whip up and will be great for those mornings you don’t quite have enough time to make a breakfast sammie.


The first time I made these, the batter was enough for 6 muffins; the second time I made them, the batter was enough for 8 muffins. Hm. I’m thinking my bananas must have been bigger the second time around? And maybe I didn’t fill the cups quite as much?


First batch.


Second batch.

I recently bought Trader Joe’s maple sugar and used it for the first time in this recipe. If you don’t have a TJ’s nearby, you could certainly sub maple syrup, honey or some other sweetener here. Also, I used pumpkin pie spice but any mixture of cinnamon, nutmeg, cloves, allspice etc will work just fine.

Banana-Oat Breakfast Bites

Prep time: 10min

Cook time: 35min

Makes: 6-8 muffins

  • 2 ripe bananas, smashed
  • 1C quick-cooking oats, uncooked
  • 2 eggs
  • 2t maple sugar
  • 1t pumpkin pie spice
  1. Pre-heat oven to 350 degrees
  2. Combine all ingredients
  3. Divide between muffins cups
  4. Bake 35 min
  5. Enjoy!

Question: Do you every wing-it when baking? How does it usually end: disaster or delicious?

Taco Frittata


I have a handful of meals that I cook every other week or so. Taco Frittata is one of those recipes, and is loosely based on this recipe from Everyday Paleo. I know that there are many strong opinions out there, both positive and negative, about the paleo diet. Full disclosure: we aren’t paleo. That being said, I do love a good paleo recipe and we definitely incorporate some paleo recipes into our diet.


This time I used ground beef, but any ground meat (particularly turkey or chicken) would work just fine here. In fact, I usually use ground turkey, but this week ground beef was on sale so ground beef it was! Do you ever buy ground meat at the butcher counter? You should take a look the next time you’re at the store, not only can you buy exactly the amount of meat that you want, but often times the price is the same (if not lower)!


I’m not sure what the typical way to make a frittata is, but I think this way is pretty easy. The hardest part for this recipe is shredding the sweet potato. I think shredding the sweet potato with a food processor would be easier than hand grating it, but I don’t have one so an arm workout it is!

IMG_2073    IMG_2076

I use taco seasoning in this recipe, but if you don’t have any on-hand, chili powder would be a good substitute. My favorite taco seasoning is from Trader Joes, but watch out, it has a little kick!


Because the sweet potatoes are shredded, and will bake in the oven for 30 minutes, they don’t need much time cooking on the stove top. I usually start pre-heating the oven when I add the sweet potatoes into the pan and the timing is just right.

IMG_2077    IMG_2078

Baking this frittata in a baking dish makes this recipe a breeze! Once you have poured the eggs on top, give the casserole a little shake to  evenly distribute the eggs before baking.

IMG_2080    IMG_2082

Taco Frittata

Prep time: 10min

Cook time: 30min

Serves: 3-6 (6 slices)

  • 1/2lb ground meat (turkey, beef, chicken, etc)
  • 1 bell pepper, diced
  • 2t taco seasoning
  • 1/2t ground cumin
  • 1lb sweet potato, peeled & shredded
  • 1/2C salsa verde
  • 6 eggs
  1. Brown ground meat and bell pepper with taco seasoning and cumin
  2. Pre-heat oven to 350 degrees
  3. Add sweet potato and salsa verde to ground meat mixture
  4. Layer meat and sweet potato mixture in the bottom of the baking dish
  5. Mix eggs in a separate bowl and add to the top of the baking dish
  6. Cover dish and bake 30min

Question: Do you have a food processor? What brand/style/size do you recommend?

Out-the-Door Breakfast Sandwich


Getting out the door in the morning with a full belly is a struggle for a lot of people. And, we’ve all heard it before, “Breakfast is the most important meal of the day”. I agree, breakfast gets your day started on the right foot. Plus, if I’m hungry all I will think about is food until I’ve eaten, and that’s not a very productive way to start my day! I tend to have the same few things for breakfast during the week: green smoothie, overnight oats, yogurt & granola or a breakfast sandwich.


I know what your thinking, “I don’t have time to make a breakfast sandwich in the morning.” Well, that’s just not true. This sandwich takes less than 5min to make, because it uses the microwave! First I put a handful of whatever greens I have in the fridge into a microwave-safe bowl (spinach usually, but this time it was mixed baby kales), and microwave for 1min.

IMG_1996    IMG_1997

Next comes 1 egg + 1 egg white and my favorite part, some Siracha! This step is totally flexible. You could use 1 egg, 2 eggs, 2 egg whites, etc etc. Also, if you don’t like spicy foods you could use less Siracha than I do, or you could just use some fresh ground black pepper.

IMG_1998     IMG_1999

Once it’s all mixed, place it in the microwave for 1 min. It will come out mostly cooked, but then I sprinkle a little shredded cheese on top and microwave for 45 sec. Then, use a fork to pull the egg away from the edge of the bowl & place it on your bread!


You can use whatever kind of sandwich bread you like, I always have these Multigrain Rounds on-hand. Also, I prefer to toast mine for this sandwich. Some sort of breakfast meat is always a great addition here, it’s just a matter of time. If you have time to cook up some turkey bacon, that’s awesome! If not, a slice or two of deli turkey could bulk up this sandwich very nicely.

Out-the-Door Breakfast Sandwich

Prep time: 2 min

Cook time: 3 min

Serves: 1

  • handful of greens (spinach, kale, etc)
  • 1 egg
  • 1 egg white
  • Siracha
  • 1T shredded cheese
  • sandwich bread
  1. Place greens in a microwave-safe bowl; microwave 1min
  2. Mix in 1 egg, 1 egg white and Siracha; microwave 1min
  3. Top with shredded cheese; microwave 45sec
  4. Use fork to lift egg away from edges of bowl & place on your bread

Question: What do you eat for breakfast during the week?