cheesy spinach frittata

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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.

Ingredients

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.

fritata
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.

potato salad with mustard vinagrette

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For me, nothing says comfort food like potatoes! The other day, I picked up some local sausages and fresh buns, and decided that a potato salad would make a lovely side dish.

I have never been a huge fan of creamy, mayo-based potato salads. I have had an intolerance to eggs for years now, so I’m sure that’s had a lot to do with it. This recipe is tangy, has a nice kick to it, and is egg-free.

Ingredients

8-12 medium sized potatoes
1 cup vegetable broth
2 tbsp old style whole grain mustard
1 tbsp rice wine vinegar
juice from half a lemon
zest of 1 lemon
1 tbsp extra virgin olive oil
1 large shallot, finely sliced
1/4 cup mixture flat-leaf parsley and chives, chopped
1 tbsp Parmesan cheese
salt & pepper

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Start by peeling, cleaning, and quartering your potatoes. Fill your pot with cold water, and add a cup of vegetable broth. This helps to flavour the potatoes, and the cold water helps to cook the potatoes evenly. Add the potatoes, then bring to a boil, uncovered. After about 5-6 minutes of boiling, start to check if the potatoes are done by poking them with a fork. They will be done once you can easily poke through without any resistance. Once cooked, drain, and place potatoes in a large bowl.
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In a small bowl, add mustard, rice wine vinegar, lemon juice and zest, olive oil, shallots, herbs, cheese, salt, and pepper. Mix together.

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Add the mustard mixture to the potatoes, and stir so that potatoes are well-coated. Cover the bowl with plastic wrap, and refrigerate for at least 30 minutes, then serve.