I love me a good frittata for so many reasons. It packs a punch of healthy nutrients and you can eat it for pretty much any meal. It transports really well for picnics or work lunches too! I love making these ahead for the week to make it an easy grab and go meal. It also pairs beautifully with a side of toast smothered in peanut butter, a muffin, or fruit! The possibilities are endless.
I hope you enjoy this healthy and delicious dish as much as I do!
Yields 4 Slices
- Olive Oil or Cooking Spray
- 1/4 Cup White Onion
- 1/2 Shredded Zucchini
- 1/2 Cup Sliced Mushrooms (Optional)
- 1/4 Cup Bell Pepper Strips
- 1 Garlic Clove Minced
- 5 oz or 2 Cups Chopped Raw Kale
- 1/2 Cup Unsweetened Almond Milk or Milk of Choice
- 20 Egg Whites or 10 Eggs
- 1/2 Cup Mozzarella Cheese
- 1/4 tsp Chili Flakes (Optional)
- Salt and pepper to taste
- Preheat the oven at 425 F.
- Start by drizzling an oven safe pan, and adding the kale. Cook for about a minute then drizzle a little bit of water to allow it to steam and wilt. Cover it with a lid, and add the rest of the veggies until they’re partially cooked through.
- Meanwhile whisk the egg whites (or eggs), and the milk.
- Add the wisked egg whites into the pan with the cooked veggies and with a wooden spoon move it around a little bit.
- Add in the salt, pepper, cheese evenly then put it in the oven.
- I usually bake for about 8-10 minutes until the top is bubbly and set. Then I cool it completely and slice it with a pizza cutter into 4 slices!
- It keeps well in the fridge in an airtight container for 4-5 days.
- Use any veggies you want here, or add some chicken or sausage for an extra punch of protein!
- You can substitute eggs for egg whites, or any kind of cheese or milk in a pinch. (I’ve made it with feta cheese as well- so tasty!)
A brunch staple at our house is a decadent Eggs Benedict. It’s the perfect treat! This is my version of a simple yet delicious Eggs Benedict your guests will absolutely love! I paired these with my crispy cast iron potatoes that are also a hit.
Bacon Eggs Benedict
Recipe: Yields 2 Servings
For the Hollandaise:
- 5 Tablespoons of Unsalted Butter
- 2 Large Eggs
- Juice of Half/One Lemon to Taste
- Kosher Salt and Freshly Ground Pepper
For the Poached Eggs:
- 1/2 Tablespoon of Distilled Vinegar
- Kosher Salt
- 4 Large Eggs
For the Benedict and Assembly:
- 2 English Muffins, Split
- 4 Slices of Thick Cut Bacon
- 1 Tablespoon of Butter
- Flakey Sea Salt
- Coarsely Ground Black Pepper
- 1) Make the Hollandaise: Melt the butter in a small sauce pan in medium heat until it’s foamy but not yet beginning to brown. It takes about 3-4 minutes.
- Place egg yolks and two tablespoons of water in a blender. Start blending, and very slowly, incorporate the melted butter in increments until it’s all incorporated. If the sauce is too thick to blend, add about 1/2 teaspoon of extra water. Once it’s done blending, add the lemon juice, salt, and pepper, and mix until just combined.
- Transfer the hollandaise into a small bowl, and cover it with plastic wrap (so the skin doesn’t form at the top) and set it aside while you prep the rest.
- 2) Poach the Eggs: Fill a medium pot with inches of water, add vinegar, season with salt, and bring it to medium heat (look for a few bubbles) then turn it to simmer so that it’s not boiling. Crack one egg individually to each small ramekin (so you can easily put it inside of the simmering water). Now begin to swirl your water and drop one egg at a time (very carefully) – then leave it alone for 4 minutes :).
- Now that the eggs are poached, carefully lift it out of the water and onto a paper towel (or clean kitchen towels) and sprinkle each with just a hint of salt. Now, set it aside.
- 3) Cook the Bacon: In a medium skillet place your slices of bacon over medium-high heat until each side is nice and crispy (about 6 minutes total) then transfer the slices into a cutting board and slice each in half. Place the sliced muffins into the bacon grease to let them toast for a couple of minutes then transfer them into a plate.
- 4) Assemble the Eggs Benedict: Smoother each english muffin slice with butter, Place 2 half slices of the bacon on top of each muffin, then carefully place the poached egg on top, and then spoon each with your hollandaise sauce. At the end you can top it off with a little bit of coarsely ground black pepper, chopped chives, or dill if you desire.
To make this an incredible meal, make my crispy potatoes to soak up all of that eggy goodness! This will be one of your favorite meals- I guarantee!