Great for breakfast, lunch, or dinner, this frittata recipe is filling, nutritious, and easy to prepare.
Prep Time: 10 mins • Cook Time: 15 minutes • Total Time: 25 mins • Makes: 4 servings
INGREDIENTS
1/2 teaspoon thyme
2 fillets salmon
1 tablespoon Extra virgin olive oil
3 oz. fresh broccoli florets, about one-quarter of a head of broccoli
1 large handful of fresh spinach
2 cloves garlic, finely chopped
6 large eggs
2 tablespoons milk
Salt & pepper
DIRECTIONS
Pre-heat oven to 400°F.
In an oven-safe skillet, over medium-high heat, cook the salmon fillets in olive oil and thyme until both fillets are cooked (but not overdone).
Gently break the cooked salmon fillets into bite-size chunks and set them aside.
Steam broccoli florets until just fork tender, drain well.
In the same oven-proof skillet, add the spinach, broccoli florets, and garlic cloves. Cook for about 30 seconds, or until spinach is wilted.
In a bowl, whisk together the eggs and milk with salt and pepper (to taste). Pour the mixture into the skillet with vegetables. Cook for 2 minutes, without stirring, over medium-low heat. Remove from heat and add the salmon chunks.
Transfer the skillet to the oven and bake the frittata for 10-12 minutes, or until the eggs are firm and set.
Slide the frittata onto a plate, and cut it into slices.
NOTE: If your skillet is not suitable to put in the oven – spread the sauteed broccoli florets, spinach, and garlic at the bottom of a round baking dish or fluted tart dish. Pour the egg mixture over the vegetables and place the salmon pieces on top. Bake for about 15-20 minutes or until the eggs are set.
This Banana French Toast Casserole is perfect for brunch or served as a dessert.
Prep Time: 15 mins • Cook Time: 45 mins • Total Time: 1 hour • Makes: 6 servings
INGREDIENTS
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
1/4 teaspoon salt
1 tablespoon butter
1 tablespoon honey
2 teaspoons turbinado sugar
DIRECTIONS
Preheat the oven to 375°F. Grease a 2-quart rectangular baking dish.
Cut most of the slices of bread in half, and a few of the slices into quarters. Arrange the halved slices in the baking dish in rows, as shown in the picture above, to make a roughly even layer of bread. Fill in any gaps with the smaller pieces of bread.
Arrange banana slices evenly between the rows of bread.
In a medium bowl, lightly beat the eggs, then whisk in the milk, cinnamon, vanilla, and salt. Melt the butter in the microwave or over the stove. Whisk the honey into the melted butter before pouring it into the egg mixture. Pour egg mixture over bread pieces and bananas. Using hands, lightly press the bread into the egg custard mixture briefly to coat the bread slices. Sprinkle the French toast with the turbinado sugar.
Bake, uncovered, for 40 to 45 minutes or until golden and a knife comes out clean. If desired, dust with powdered sugar and serve with warm maple syrup.
VARIATION: Instead of powdered sugar or maple syrup, serve with bananas caramelized in brown sugar. Over medium-high heat, in a large skillet, melt and stir together 1/4 cup butter, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon vanilla. Add sliced bananas (about 5 medium bananas). Bring to a simmer, and cook until the mixture thickens slightly and the bananas are glazed.
