French-Style Oven Frittata: Tomato & Camembert  

I’ve always been a fan of breakfast for any meal, especially when it involved fresh organic eggs and delicious French cheeses. Frittatas can be easily influenced by any spice blend and go well with basically any type of vegetable. Eggs have densely packed protein and vital nutrients…  more than a great choice for any meal!

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Tomato & Camembert Frittata 

Serves: 2 (with leftovers)

Ingredients:

  • 6 eggs
  • 1/4 cup chopped parsley
  • 1/4 cup chopped dill
  • 1/2 cup chopped tomatoes
  • 1/4 cup thinly sliced scallions
  • Fresh pepper & pinch of salt
  • 4 oz soft cheese (Camembert, Brie, goat cheese etc)

Directions:

1. Turn on oven broiler.

2. Crack six eggs in a large mixing bowl.  Add in parsley, dill, tomatoes, scallions, pepper & salt.  Whisk briskly until eggs are broken up and ingredients are combined.

3. Lightly butter an oven-proof skillet and pour egg mixture into the pan. Top with sliced soft cheese.

4. Place in oven and bake for approximately 7-9 minutes. Every oven is different so be sure to monitor that it is not burning.   The top should be lightly toasted and the inside soft like scrambled eggs.  Serve with sides of your choice!

* You may also cook this on your stove top on low medium-heat, covered, for the the same amount of time! 🙂
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Hearty Tomato and White Bean Soup

If it hasn’t become clear how obsessed I am with Trader Joe’s Tomato soup, i’m not sure how else I can drive it home!  It really is incredibly delicious, low calorie, low sodium, and very flavorful.  Per usual, i’ve stuffed this soup with plenty of healthy ingredients so you can get the most bang for your bowl of soup.  Enjoy!

The Healthy Bachelorette: Hearty Tomato Soup with White Beans and Sourdough Croutons

 

Hearty Tomato and White Bean Soup 

Serves 4

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 cup diced white onion
  • 4 cloves diced garlic
  • 2 cups quartered cherry tomatoes
  • 1 tablespoon herbes de provence
  • 1 Quart Trader Joes Low Sodium Creamy Tomato Soup (or tomato based soup of your choice)
  • 1 cup water or low sodium chicken stock
  • 1/4 cup dried Barley (quick cooking or regular)
  • 1 can white beans, rinsed and drained
  • Fresh ground pepper to taste
  • Fresh basil and/or parsley for serving

Directions:

1. Heat a pot on the stove on low-medium heat with olive oil. Sweat the onion and garlic, covered, for 3-5 minutes until onions turns clear.

2. Next, stir in the tomatoes and herbs and cover. Let cook for another 3-5 minutes.

3. Pour in your tomato based soup and 1 cup of water/chicken stock.  Let soup come to a light simmer (slow, small bubbles at the top), then add in your barley. Let simmer for about 10 minutes if you are using quick cooking, or 25 minutes if using regular barley.

4. Once your barley is fully cooked, add in the white beans, fresh ground pepper, basil and stir!

5. Serve with sourdough croutons (recipe below), and enjoy!

 

Sourdough Croutons

Ingredients:

  • 2 slices day-old sourdough bread, cut into small pieces
  • 2-3 tablespoons olive oil
  • Black pepper
  • Garlic Powder

Directions:

  1. Toss the sourdough bread pieces, olive oil, black pepper and garlic powder in a mixing bowl until evenly coated.
  2. Bake for 7-10 minutes on 350 degrees in a traditional or toaster oven.
  3. Place on top of The Healthy Bachelorette Hearty Tomato and White Bean Soup!

 

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The Healthy Bachelorette: Hearty White Bean and Tomato Soup

Braised Tomato and Japanese Eggplant Sauce

This sauce is absolutely delicious and one of those meals requiring minimal effort and pans. Regretfully, I did not take any other pictures than the one below but luckily it gives you a good idea of how it looks! It is basically a super chunky and flavorful tomato sauce.  I have also used this as a topping on baked chicken, pork and sautéed shrimp! Enjoy!

The Healthy Bachelorette

Braised Tomato and Japanese Eggplant Sauce

Serves 4

Ingredients:

  • 3 tablespoons olive oil
  • 4 cloves diced garlic
  • 1/2 cup diced onion
  • 3 cups diced compari tomatoes (or any tomato of your choice!)
  • 2 small Japanese Eggplant cubed, about 2.5 cups  (you can also use regular eggplant!)
  • 1 cup Tomato based soup
  • 2 teaspoons herbes de provence
  • red pepper to your liking
  • Parmesan cheese to serve
  • 2 tablespoons fresh parsley for garnish

Directions:

1. Heat olive oil in a sauté pan or dutch oven of your choice on medium heat. Stir in garlic and onion and sauté for 2-3 minutes, covered.

2. Next, toss in your 3 cups of diced tomatoes and eggplant. Make sure you chop these in bite size pieces for easier cooking! Continue to pour in your tomato based soup,  you can always add more to your preference. Add in your herbs de provence and red pepper.

3. Let this simmer on low-medium heat, covered, for approximately 25 minutes.

4. Serve over your favorite pasta with parmesan cheese and fresh parsley!  Try it on top of baked pork or chicken or even sautéed shrimp!