I could have called this my kitchen counter frittata…but that doesn’t sound very delicious. Truly, that’s what this was. The beauty of a frittata is that there are no rules! You’re free to put whatever your heart (or stomach) desires into that skillet. Obviously eggs are a must but, other than that you are free! This combination was inspired by the items on my counter (and a few in my fridge). And since I made this on a Sunday, I had leftovers for breakfast all week! How fantastically easy! I might also recommend making a “muffin tin” version of this recipe….hand held goodness right there 🙂
Frittata with Spinach, Goat Cheese, Sweet Potato, and Caramelized Onions
- 1 cup of fresh baby spinach, roughly chopped
- 4 oz of goat cheese, crumbled
- 1/4 of a large sweet potato, skin removed and diced (about 1/2 cup)
- 1/2 large sweet onion, diced
- 8 large eggs
- 1 Tbsp coconut oil
- Pre-heat oven to 350 degrees Fahrenheit.
- In a medium to large oven proof skillet, heat coconut oil. Add onion and sauté. Once translucent, add sweet potato and continue to sauté. Let cook until onions are a caramelized texture and potatoes are soft.
- Remove the onions and potatoes from the pan.
- In a large bowl, beat eggs with a fork until all yolks are broken and mixture is somewhat consistent. About 30-60 seconds.
- Pour the egg mixture into the skillet, add goat cheese, sweet potatoes, onions, and spinach (spread evenly). Cook for 1 minute on stove over medium heat.
- Gently place skillet into oven and frittata cook for about 10-15 minutes. Once done, the eggs should be set but not browned.
- Serve from the skillet or slide on to a plate. Cut into 6-8 slices and enjoy!
“If you are stranded on a desert island, what three foods would you want with you”?
This is a hard question for me. The “practical nutritionist” area of my brain wants to think of three foods that could provide me with enough balance to nourish my body and help me withstand a potential lengthy and tumultuous time on said island. The “playful foodie” area of the brain just wants to name my all-time favorite foods: sushi, tacos, and PIZZA! Today, the playful foodie wins.
While I strongly protest against deprivation diets and encourage moderation to all foods/food groups….we all know, eating pizza everyday is not going to lead to a rocking beach body. With that being said, I think that you can still have your cake and eat it too….but, maybe that cake is not really a cake, it just looks like a cake, and it doesn’t taste like cake….but it’s still really freaking good.
This is my “pizza that’s not really pizza, but still really delicious and actually quite nutritious” recipe.
BBQ chicken Portobello pizzas
- 4-6 Portobello mushrooms (Likely 1-2 per person), washed and stems removed
- 1 pound chicken breasts, cooked and diced or shredded
- 1/2 cup BBQ sauce
- 1 cup fresh pineapple, cut into chunks
- 4-5 oz goat cheese, crumbled
- 1/2 red onion, caramelized
- 1/8 cup cilantro, roughly chopped
- Pre-heat oven to 350 degrees Fahrenheit
- Place the Portobellos on a parchment paper lined baking sheet, gill side up
- In a bowl, mix the chicken, BBQ sauce, and red onion
- Fill the Portobellos with the chicken mixture
- Top pizzas with pineapple and goat cheese
- Bake for 10-15 minutes or until mushrooms are soft
- Remove from oven and garnish with chopped cilantro
- Serve immediately
After living in the Pacific Northwest for 28 years, I like to identify the seasons by flavor. Spring offers the best asparagus for roasting, winter provides the juiciest apples for baking, and summer….well, let’s just say it is a sweet, sweet season. Berries, and melon, and stone fruit…OH MY!
Native to the PNW and a summer diet staple, Rainier cherries top my “FLAVORS OF SUMMER” list. For the brief time they are available I find ways to include them with everything I’m eating….yogurt, salads, dessert, summer salsas….
This recipe can serve as a side dish or an entrée, but will likely steal the show in either role. Take advantage of the rest of summer and enjoy this healthy and refreshing taste of the NW!
Grilled Salmon with Goat Cheese, Rainier Cherries, and Peaches
- 1/2 lb salmon King or Sockeye salmon
- 5-6 cups of mixed greens
- 3-4 oz goat cheese, crumbled
- 1/2 cup Rainier cherries, halved and pits removed
- 1 peach, sliced
- 4 Tbsp balsamic dressing
- Over medium-high heat, BBQ salmon until cooked through (about 10-15 minutes)
- Plate greens for 1-2 people
- Evenly distribute goat cheese, cherries, and peaches between salads
- Cut salmon into bite sized pieces (remove bones if found) and add to salad
- Drizzle with desired amount of salad dressing
- Serve immediately