Tag: frittata

Gluten-Free Mother’s Day Brunch  

by in Gluten-Free, May 5, 2016

Show Mom some homemade love this Mother’s Day by cooking up our decadent-yet-healthy recipes that are gluten-free, too. Choose make-ahead baked French toast topped with fresh berries, a springtime asparagus frittata or espresso-fueled acai bowls. We know the last thing on her mind will be gluten!

Overnight Raisin Bread French ToastCasserole

Serves: 9

12 slices of gluten-free cinnamon-raisin bread, such as Canyon Bakehouse
4 large eggs
1/2 cup maple sugar
1 1/2 cups milk or dairy-free milk
1 tablespoon pure vanilla extract
Confectioners’ sugar, for sprinkling (optional)
Fresh berries, for topping

Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking dish. Place the bread, in overlapping layers, in the prepared dish in 2 even rows.

In a large bowl, whisk together the eggs, sugar, dairy-free milk and vanilla. Pour evenly over the bread, pressing on the slices to help soak up the liquid.

Place the baking dish in a larger pan and pour in enough warm water to reach halfway up the sides of the dish. Bake until golden brown and the custard is set, about 50 minutes. Sift over confectioners’ sugar, if using. Cut into 9 pieces and serve with berries.

Per serving: Calories 168; Fat 4.2 g (Saturated 0.7 g); Cholesterol 90 mg; Sodium 188 mg; Carbohydrate 28.4 g; Fiber 2.7 g; Sugars 8.8 g; Protein 6.9 g

Chunky Monkey Açai Smoothie Bowls

Serves: 2

Two 3.5-ounce frozen unsweetened acai smoothie packs

1 ripe banana, plus more sliced, for topping

2 pitted Medjool dates, chopped

2 tablespoons unsweetened cacao powder

2 tablespoons walnut butter or raw walnuts

1 cup unsweetened dairy-free milk
2 shots espresso, at room temperature or cold

Chopped dark chocolate, chia seeds, blueberries, raspberries and unsweetened shredded coconut, for topping

In a high-speed blender, puree together the acai, banana, dates, cacao powder, walnut butter, dairy-free milk and espresso until smooth. Top with the sliced banana and some of the toppings.

Per serving: Calories 402; Fat 27 g (Saturated 4.1 g); Cholesterol 0 mg; Sodium 105.7 mg; Carbohydrate 35.5 g; Fiber 7.5 g; Sugars 13.8 g; Protein 9.7 g

Skillet Spring Greens and Asparagus Frittata

Serves: 6

2 tablespoons olive oil
1 bunch (about 2 cups) thin asparagus
8 large eggs
2 tablespoons milk
2 tablespoons freshly grated Pecorino cheese (optional)
1 cup spring salad greens
Salt and pepper

Preheat the oven to 350 degrees F. Heat the oil in a 10-inch ovenproof skillet. Add the asparagus and cook over medium-low heat until softened but not browned, about 6 minutes.

Meanwhile, in a medium bowl, beat the eggs, milk, cheese, greens and 1/4 teaspoon each salt and pepper. Add to the skillet with the asparagus; cook until the eggs begin to set at the edges, about 30 seconds. Using a spatula, lift the edges and tilt the pan, letting the uncooked eggs seep underneath. Cook until the bottom is set, about 3 minutes. Transfer to the oven and bake until fluffy, 6 to 8 minutes; cut into 6 wedges.

Per serving: Calories 150.9; Fat 11.6 g (Saturated 2.8 g); Cholesterol 248 mg; Sodium 103 mg; Carbohydrate 2 g; Fiber 0.6 g; Sugars 0.5 g; Protein 9.6 g

Silvana Nardone is the author of Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed.

Butternut Squash Frittata with Fried Sage and Gruyère

by in Healthy Recipes, November 25, 2015

Just in time for all of your Thanksgiving guests, sage and butternut squash are combined into a colorful frittata that makes a great breakfast dish for a crowd. A frittata is my go-to dish for entertaining when I have friends in town and need something that’s quick and easy yet still company-worthy. Frittatas don’t take too much time to put together and are a pleasant brunch treat. Packed with protein, this no-fuss frittata will keep you satiated for hours, making it perfect for busy weekends.

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Robin’s Healthy Take: Frittata Fabulous

by in Uncategorized, March 3, 2012
Artichoke Frittata With Parmesan

As a kid, I always knew when my mom cleaned out the fridge because we had a frittata for dinner. It’s the best way to empty your veggie and deli drawers while making a fabulous meal. A frittata is the Italian version of an omelet, but it’s heartier and easier to make. The egg mixture (spruced up with ingredients that vary from vegetables to meats to cheeses) is cooked in a heavy skillet until almost firm (not runny like an omelet, and not folded either) and then finished under the broiler (to cook the top). Since you’re working with eggs, your recipe options are wildly versatile. My frittata is loaded with artichokes and parmesan cheese (like the classic dip, only baked with eggs). It’s lighter than normal because I replaced 1 egg with 2 egg whites and used nonfat milk instead of heavy cream or half & half. I also skipped the step of sautéing onions in oil before adding the egg mixture in order to cut fat and simplify the recipe. This dish is a boiler plate recipe for all your future frittata creations. To change up the veggies, instead of artichokes, substitute 1 cup of sautéed or steamed vegetables like zucchini, asparagus, broccoli or spinach.

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Asparagus 5 Ways

by in Healthy Recipes, April 20, 2011


We’re teaming up with food and garden bloggers to host Spring Fling 2011, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market.

Spring is in the air, which means it’s time for fresh asparagus.  This green veggie is packed with energy boosting B-vitamins and a boatload of other nutrients like fiber, vitamin C, beta-carotene and iron. Here are 5 ways to cook it up.

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Summer Fest: A Day of Potato Recipes

by in In Season, September 15, 2010
Potato Frittata
Potato Frittata

Summer Fest

We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

Potatoes definitely weren’t my favorite veggie as a kid. Give me a pile of mashed potatoes, and I was just in it for the gravy. I turned my nose up at baked potatoes, and forget about French fries. Now that I’m older (and a little wiser) I see what all the fuss is about: Besides being delicious, versatile and cheap, potatoes are packed with nutrients and fiber.  Sure, they’re good fried and mashed, but spuds have more to offer. Here’s how to eat potatoes for breakfast, lunch and dinner.

3 meals of spud recipes »

Eggs 5 Ways

by in Easter, March 31, 2010
Italian Egg Sandwich
Deviled Eggs With Apple Compote

Eggs have gotten a bad wrap for being too high in cholesterol, but according to the American Heart Association, an egg a day is a-okay. Here are five ways to make this versatile ingredient, including the Easter classic: deviled eggs.

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Spotlight Recipes: Egg-cellent Ideas

by in Healthy Recipes, October 1, 2009

Italian Egg Sandwich
There’s nothing wrong with scrambled or over easy, but you can do more. Try one of these dishes for breakfast, brunch or even a quick dinner. Since eggs are super nutritious, you get a hearty dose of vitamins A and D, omega-3 fats and brain boosting antioxidants while you’re at it.

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