Search Results for "frittata"

Mushroom Asparagus Pesto Frittata

Savor the flavors of spring and summer with this Mushroom Asparagus Pesto Frittata. Perfect for a quick and easy weeknight dinner or a relaxing weekend brunch. | Pin the Recipe Asparagus season is pretty much over, but you may still find a few good bunches of spears in the supermarket. If you do, I have a great weeknight or weekend brunch recipe…

Baked Mushroom Leek Frittata

Meaty mushrooms and sweet leeks are a classic combination that pair beautifully in this easy and nutritious Baked Mushroom Leek Frittata that’s perfect for a weeknight dinner or your next weekend brunch. Pin this Recipe I was compensated for writing the original article, “Mushrooms,” and developing the recipe found in the April 2016 issue of Today’s Dietitian. I was not compensated for…

Greek Frittata {Recipe}

For someone who wasn’t the biggest egg lover, I’ve certainly been making a lot of egg recipes lately. For some reason, since the birth or my girls 16 months ago, I have a newfound liking of eggs – but only in certain forms. One of said forms is the frittata. I have been experimenting with various types of frittatas, including…

Recipe ReDux: Mexican Frittata

March (usually) means all things green: sprouts of green popping up from the ground, window boxes of beautiful and fragrant herbs, and the beginnings of fresh green grass filling lawns. Unfortunately, it’s still quite cold in New York – snow is even in the forecast for this weekend – so we haven’t seen the signs of spring just yet. But…

Spinach-Pepper Frittata {Recipe}

I’ve never been really into eggs, but ever since I had the girls I’ve been making them a lot more often. They are super easy to make, a great source of protein, and an excellent way to add in other nutritious and delicious foods like vegetables and cheese. Although eggs are typically thought of as a breakfast food, when I…

Tomato-Basil Mozzarella Frittata

It’s a scorcher out there! On days like this, who wants to be in her kitchen cooking a hot meal?! There’s a saying “If you can’t take the heat, get out of the kitchen!” It’s no fun standing over hot flames when it’s hot outside, but dinner still needs to be put on the table. A few weeks ago I…

Leek and Tomato Frittata

Spring is here, and that means flowers are in bloom as are “the first shoots of spring.” That was the theme for April’s Recipe ReDux challenge. Unfortunately I didn’t get my act together to whip something up in time for the challenge, but I happened to make a Nutritioulicious recipe that fit the bill a few days later. There was…

nutritioulicious™ Frittata

Last week I told you all about eggs in a guest post on the blog Around the Plate. As promised, here are some ways to enjoy eggs including a recipe for a nutritioulicious™ frittata! Eggs can be enjoyed in a variety of ways, including: Hard boiled Omelets — try spinach, tomato, and feta for a Greek twist or make a…

50+ Healthy & Delicious Passover Recipes

50+ healthy Passover recipes that will take your holiday menu  from traditional to gourmet! Pin this Post Next Friday night starts the eight day Jewish holiday of Passover, during which there are many foods we cannot eat, including anything made from or with wheat, barley, oats, rye, and spelt – collectively called hametz (or chametz). In my family’s tradition we are also…

Holiday Appetizer Board with Red Onion Jam

Kick off your holiday gatherings on a delicious foot by serving a beautiful appetizer board including cheese, vegetables, whole grain crackers, and a reduced added sugar red onion jam. Pin this Recipe This post was sponsored by SPLENDA® Brand Sweetener as part of an ongoing partnership. I only work with brands and organizations that I believe in and as always…

Sun-Dried Tomato, Spinach, and Goat Cheese Baked Oatmeal

Pin this Recipe Bring oats to the lunch or dinner table with this savory baked oatmeal filled with sun-dried tomatoes, baby spinach, and creamy goat cheese. I was compensated for writing the original article, “Oatmeal For Dinner,” and developing the recipe found in the February 2016 issue of Today’s Dietitian. I was not compensated for sharing the column or magazine with readers…