Recipe: Mini Frittatas

mini frittatas


It has been a BIG week around here. Picky Princess started Kindergarten today. I felt like maybe I should be teary about it, but honestly she’s so ready and so excited about life and wants it so badly, it’s hard to be anything but excited for her. Foodie Baby did not agree and cried her heart out saying goodbye to big sister. Apparently I’m not a fun alternative.

IronSister also had her baby! I think I’m going to refer to him as baby Braveheart until I come up with something better. IronSister asked me to be with her when she had the baby, which was an incredible honor, and also the most terrifying experience of my life. In the fastest lightning few hours, tiny Braveheart joined us, 6lbs 2oz of perfection. I have been desperate to cuddle him as much as possible so I keep cooking and baking so I can call and say, oh I’m just going to drop off some muffins…be right over. She’s happy. I’m happy. My kids seem like teenagers compared to him.

All this excitement led to one of the yummiest kitchen inventions ever created in my kitchen! They are easy, healthy, delicious. So basically: check check check. If you need ideas for dinner, give this a try.

Mini Frittatas

2 large potatoes, shredded

3 tbs extra virgin olive oil, plus more for muffin tins

4 eggs

2 sundried tomatoes, finely chopped

1/2 cup crumbled feta

1/2 orange pepper, finely chopped

sea salt

Directions: Heat olive oil over medium heat in a large frying pan. Preheat oven to 350. Saute potatoes in oil until soft, about 15 minutes, stirring often. In a separate bowl, mix all other ingredients(just a bit of sea salt, the feta and sundried tomatoes add lots of flavor). Dump potatoes into other ingredients and stir to combine. Grease 2 muffin tins with olive oil. Scoop potato/egg mixture into muffin tins, filling them about 3/4 full. Bake for about 20 minutes until eggs are cooked through. Let cool for 5 minutes and loosen edges to scoop out. Serve at any temperature!


Recipe: Veggie Cakes

veggie puree and chickpeas

This recipe was inspired by a formula that goes something like this: tired of my usual bean recipes + conversation with a friend re making healthier food for the holidays + random serendipitous colliding of ingredients = Veggie Cakes!

These yummy little treasures are beyond easy to prepare. We ate them tonight as an entree(by we I mean me and Sexy Husband. Kids were not even willing to try it, Monkeys), but I think they would make a perfect holiday appy! They are the same size and texture of a crab cake or fish cake and the recipe makes about 12. They are vegetarian, very low fat, high fibre, high protein, completely clean and could easily be made gluten free by using gf bread crumbs.

Here’s my goal this holiday season: to cook food that makes those around my table feel comforted and cared for, that is healthy for their bodies, to serve delicious appys at parties that aren’t utterly unhealthy, to give those who are interested some ideas on how to do the same, to indulge just a tiny bit in the most special of treats(think Christmas Cookie Exchange), and to breathe in every moment with my Dearest Ones.

Veggie Cakes

Makes 12

3 cups cooked chickpeas

3 cups spinach

1 cup broccoli florets

1/2 cup crumbled feta

sea salt

2 eggs, whisked in a bowl set aside

2 cups(approx) bread crumbs in a bowl set aside

Directions: In a food processor on high, puree the spinach, broccoli and feta. Add in the chickpeas and  pulse until chickpeas are starting to mash, but are not pureed, still chunky, about 5 pulses. Sprinkle with sea salt. Take a handful of the chickpea mixture, gently squeeze it together in your hand to form it into a ball. Roll ball in egg and then in bread crumbs. Place on a parchment covered baking sheet. Flatten slightly to be a cake about 4 inches in diameter. Bake at 350 for about 10 minutes, flip and bake 10 minutes more. Serve warm with a dipping sauce. We dipped in homemade tzatziki!

***here’s a little tip. Dried chickpeas are extremely inexpensive and have way less sodium than canned chickpeas. Buy them in bulk and soak them overnight for quick cooking. If you don’t remember to soak them, you can cook them easily in a slow cooker. Cover the chickpeas with a couple of inches of water and cook on high until tender, about 2-3 hours.***

veggie cakes

Think Fresh: Swiss Chard

I know that green stuff is good for us. And thankfully I like green stuff! But I do find that I get tired of eating the same few salads I make. I’m forever trying to get more green stuff into my body, without having to eat giant bowls of cold salad. So I thought I’d put a little effort into my favorite green of the season: Chard! It was also one of the ingredients I had some requests for recipes for.

Chard is a dark leafy green, that comes in a variety of colors. It is extremely high in almost all vitamins and minerals(as are all dark leafy greens). A one cup serving is a whopping 7 calories, and 375% of your daily recommended intake of Vitamin K. Vitamin K is important for many reasons. It has shown to have anti-cancer properties, and to prevent the hardening of arteries. It is used to prevent and treat osteoporosis because it helps your body absorb calcium. It is also a key blood clotting agent. If you get a cut, Vitamin K is used by your body to stop excessive bleeding.

I got a giant bag of Swiss Chard from the Farmers Market last week. Like a really big bag that I hadn’t even made a dent in. So yesterday I made this for dinner. It was so good that I made it again today for lunch. Comfort food at its absolute best, yet  between yesterday and today, I’m sure I’ve eaten about 6 cups of chard! Utterly delicious, total comfort food, major health benefits of leafy greens and garlic, 20 minutes including boiling pasta! Give it a try!

Linguine with Swiss Chard and Garlic

In a sauce pan, sautee 2 tbs extra virgin olive oil, 2 garlic cloves, minced and sea salt. When garlic softens and starts to brown, add 1/2 cup of white wine, and 6-8 cups of chopped chard(stems removed). Saute until they are softening, about 5 minutes, add in 1/4 cup of pine nuts. Pour on top of fresh linguine, and garnish with parmesan cheese.

Linguine with Swiss Chard and Garlic

Recipe: Zucchini Tian with Pesto

zucchini tian

I really really struggled with what the heck to name this recipe. Zucchini Frittata? but no potatoes, Zucchini Omelette? but not enough eggs, Zucchini Quiche, but no crust. Whatever. I don’t really know what a Tian is, but I feel like this is a suitable name and…it’s my recipe right? tee hee.

This was, by far, the yummiest supper I’ve invented in a long time! I liked it so much I made comments after every bite about how happy I was about it! It’s like a frittata without the potatoes. Kind of breakfasty. Mostly raw food, because the zucchini is not cooked enough to be considered non-raw I think (there are rules about lightly heating some foods and it still being considered raw). The zucchini was still crispy anyway.  And pesto is raw.  For non vegetarians, I can see it being yummy with ham or prosciutto of some kind, and I think it would be an impressive brunch dish! It only took about 15 minutes to make!

Side Note: I love pesto. I have a special place in my heart for it. I usually make pesto with different and unique ingredients, but tonight I kept it classic. I’m sure you can buy reasonably good pesto, but it’s so easy to whip up and adds the perfect zing to this dish, so challenge yourself and try to whip it up homemade! I am not going to give a recipe for it because I make it completely by “feel” which is not conducive to recipe creation. In a nutshell though:  in a food processor, combine basil, a bit of olive oil, fresh lemon juice, parmesan, garlic cloves, pine nuts and sea salt. I think I made about 1/2 a cup today and I used approx: 1/2 cup basil leaves, two large garlic cloves, 2 tbs olive oil, 1/4 cup pine nuts and parm, juice of half a lemon, sea salt to taste.

Zucchini Tian

makes one 9″ diameter dish, serves 4

2 tbs extra virgin olive oil

1 large zucchini, sliced very thin

2 leeks, thinly sliced, pale green and white parts only

4 eggs

1/2 cup crumbled feta



In a large sturdy frying pan, heat oil over medium heat. Meanwhile whisk eggs in a large bowl. Add feta, leeks and zucchini and stir to coat. Evenly layer the zucchini in the oil to entirely coat the bottom of the pan. Pour any extra egg mixture you haven’t scooped out with the zucchini into the pan. Cook for approximately 5 minutes, until edges are starting to look cooked and set. ***tricky part*** use a spatula to loosen edges, gently reaching under the tian to make sure nothing is sticking on the bottom. Cover the pan with a plate or the lid of a large pot and carefully and quickly FLIP the frying pan over, so that the raw egg part is on the lid of the frying pan. Put the frying pan back down and gently slide the tian back into the pan, raw side down. Cook about another 5 minutes until bottom is set. It’s quite thin so shouldn’t take too long to cook through. Flip onto a plate and serve with pesto.

*** I know that might sound a bit tricky, all the flipping, and I’ve practiced quite a bit because this is how I make spanish tortilla. The worst that can happen is that it’s not pretty, and really…that’s not such a big deal!***

If anyone would like to suggest a better name, I will happily take it into consideration!