cheesy spinach frittata

Here is a tasty breakfast that is quick, healthy, and very easy to make. There is no flipping required, and once the ingredients are in the pan, there’s no stirring or mixing. Now THAT’S easy.


3 large eggs
splash of milk
salt and pepper
a handful of washed baby spinach
1/2 a shallot, diced
2 sprigs of thyme, plus extra for garnish (optional)
2 tbsp grated mozzarella
1 1/2tbsp ricotta
1 tsp grated Parmesan
1 tsp butter

eggs bowl
In a small bowl, crack the eggs, add ricotta, and a splash of milk. Using a small whisk or a fork, whisk together the milk, ricotta, and eggs. Add the spinach, shallot, 1/2 the mozzarella, thyme, salt and pepper. Give the mixture a bit of a stir so that all ingredients are coated in egg.

butter pan
In a small frying pan over medium heat, melt the butter. Once completely melted, make sure the inside of the pan and its sides are evenly coated in butter. Let it bubble for a moment.

Immediately pour the egg and spinach mixture into the pan. Occasionally, use a heat-safe rubber scraper to get under the edges of the frittata. While doing so, tilt the frying pan slightly; this will get rid of some of the runny egg that sits on top, and help to ensure that the bottom won’t burn or stick.

top with cheese
Once the egg starts to solidify, add the rest of the mozzarella and the Parmesan. Lower heat, and cover with a lid for 1 minute.

fritata plated other
Transfer to a plate with the help of the rubber scraper. Add some more cracked pepper, garnish with extra thyme if desired, and serve with toast and your favourite breakfast sides, like fruit, bacon, or potatoes.


cheddar, tomato, bacon & avocado salsa omelette

Since the first meal of the day is said to be the most essential, I find it fitting that my first blog post is just as important. This omelette makes a regular appearance in my house because it is easy to cook, and my boyfriend, Alastair, absolutely loves it! This recipe is a must-make.

Now, it should probably be noted that I do not even eat eggs… I have an intolerance. I know, it’s a bummer. That said, I cook eggs almost every morning for Alastair or for any friend who has spent the night on our couch. This breakfast is always a favourite. Get crackin’.


3 eggs
splash of milk
1/8 cup grated white cheddar cheese or sub. crumbled goat cheese
4-5 cherry tomatoes (halved)
2 strips of bacon
1/2 avocado
1 tbsp diced red onion
1 tsp olive oil
1 tsp rice vinegar
a few dashes of tabasco
the juice from a large wedge of lime
salt & pepper to taste

To prepare the avocado salsa, score half an avocado, and scoop out with a spoon. Transfer to a small bowl, and add onion, olive oil, vinegar, tabasco, and lime juice. Stir together, and add some salt and pepper, if desired.

In a medium sized frying pan, cook the bacon strips until they are as crisp as you like them, then place them on a paper towel-lined plate with a pair of tongs. Alternatively, bacon can be cooked in the oven on a cookie sheet (375° for about 15-20 minutes). Oven bacon is amazing because it comes out nice and flat, and you don’t have to babysit it while it cooks; there is no need to preheat the oven, no need to flip the strips, and no need to go through the pain of hot grease popping on your skin. Ouch! For the sake of this recipe, I suggest pan-frying the bacon because it’s nice to cook the eggs in some of the leftover fat.

Crack the eggs in a small bowl, add milk, salt, and pepper. Whisk together with a fork, or small whisk, then pour onto the hot frying pan (medium-high heat). With a rubber scraper, periodically lift the edges of the omelette to make sure the egg is not sticking to the sides. You may also slightly tilt the frying pan, and lift the edge of the omelette to let some of the uncooked egg run to the side/underneath. Once the egg starts to fluff up, sprinkle about half of the cheese to the omelette. After about 30 seconds, use rubber scraper to spread the avocado salsa to half of the omelette, then top off the same half with the cherry tomatoes, and bacon strips. Sprinkle the rest of the cheese onto your loaded omelette.

The egg should be cooked through, and slightly brown on the bottom. Use your rubber scraper to lift the egg off the frying pan, and tilt the frying pan with your other hand. Using gravity to your advantage will help you keep your omelette in one piece, and will help you fold over the egg with ease. Once folded over, transfer to plate.

Serve with fruit and toast.