Frigid winter nights and lazy shopping habits call for an easy dinner during the week. Eggs are among my most favorite ingredients, primarily because I can eat them for any meal of the day. If you have the ability to purchase local eggs, I highly recommend it. You will immediately notice the difference when cracking them open. Local fresh eggs, and most store bought organic eggs, will have a noticeably deeper yellow-orange color to the yolk. This is actually a very good thing, the deeper color means these chickens were fed healthy ingredients, which means their eggs are densely packed with nutrients. Enjoy this tonight and reheat for lunch tomorrow!
Savory Rosemary and Mushroom Frittata
Serves: 2 (with leftovers)
- 1-2 tablespoons olive oil
- 1 small onion, thinly sliced
- 1 package button mushrooms, thinly sliced
- 2 tablespoons fresh rosemary sprigs
- 2 cups baby spinach
- 6 eggs, beaten
- cheddar cheese
- salt & pepper
- Preheat the oven to 375 and heat an oven-proof skillet on medium heat. Add the olive oil and onions and sauté for 3-5 minutes.
- Add the mushrooms and sauté for another 3-5 minutes, stirring frequently. Once the mushrooms are toasted brown and soft, add the fresh rosemary and stir.
- Add the baby spinach and stir well until the leaves become slightly soft.
- Add the eggs to the pan and swirl to let the mixture flow through to the bottom. Sprinkle with a pinch of salt and pepper.
- Top the egg mixture with the cheese. Lower the heat to medium-low and let the eggs cook for 2-3 minutes.
- Swirl the pan and place into the oven. Bake for another 5-6 minutes until eggs are set.
- Top with parsley, scallion, and avocado. Serve with roasted vegetables and toast.
Savory Mushroom Rosemary Frittata
The weather has been frigid and dreary which means I don’t want to do anything except wear flannel pajamas, eat cheesy foods, and watch Rom-coms. Despite this, I am determined to not let the annual “winter coat” back on (or, better known as the reason I have 8 pairs of jeans in varying sizes). I love to make soup, especially the good and hearty type. This soup accomplishes that perfectly and, as a bonus, is thickened with cannelloni beans making this a low-fat, high fiber version!
Creamy Broccoli Cheddar Soup
Serves: 2 (+4 lunches!)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, sliced
- 4 cups chicken stock
- 2 cups of water
- 1 can cannelloni beans, rinsed and drained
- 2 carrots, peeled and minced
- 3 cups of chopped broccoli
- 2 cups of shredded sharp cheddar cheese, plus extra for serving
- 1/2 cup 1% Milk, optional, and recommended 🙂
- salt & pepper to taste
- Heat a soup pot on medium and add the olive oil and onions. Sauté for 2 minutes until they turn clear.
- Add the garlic and sauté for another 2 minutes. (If it starts to become dry, add a tablespoon or 2 of water.)
- Add the stock and water to the pot. Allow to simmer for 10 minutes. (This is important as all of the flavors from the onion and garlic season the stock).
- Add the cannelloni beans and blend everything together using an immersion blender. This will create a nice puree of your aromatics and beans.
- Add the carrots and broccoli to the pot with the puree and allow the soup to simmer for another 5-8 minutes, until the carrots and broccoli are soft.
- Blend the soup again until it is almost entirely pureed. Leaving some whole pieces of broccoli works well.
- Add the cheddar cheese (and milk, if desired), stir until melted, and season to taste! Serve with extra cheddar.
*You can also use a regular blender, obviously! When blending in step 5, leave about 2 cups of the soup in the pot and puree the rest.
*If freezing, do not add milk to the soup. You can add milk when re-heating at a later point.