This Vegan Hollandaise Sauce is so creamy and delicious! It can be prepared in minutes, and is a perfect alternative to the traditional egg based sauce. Serve it over steamed or roasted veggies, or over your vegan eggs Benedict or vegan frittata.
This quick and healthy frittata is a perfect mid-week meal or weekend brunch. You can watch me make it in my Vegetables for Every Season class on Craftsy.com! Think of the recipe as a template—you can customize it according to whatever you have on hand or like (it’s one of my favorite ways to use up leftover roasted, grilled or sautéed veggies hanging in the fridge.) If you don’t have cooked vegetables on hand, simply steam the vegetables first until tender. Using egg whites in addition to whole eggs makes for a lighter, fluffier frittata.
A healthy vegetarian frittata recipe makes a great breakfast or lunch, Combining eggs with cheese and more, veggie frittata is quick and easy.
This Vegan Frittata is easy to make and a great way to use up leftover vegetables. It's egg free, gluten free, and oil free, and is a delicious savory dish for breakfast, brunch, or even dinner!
Gado-Gado is an Indonesian salad served with spicy peanut sauce. It’s a popular vegetarian dish in Indonesia and widely sold in almost every part of Indonesia. This mixed vegetable dish contains no meat at all and it’s a good choice if you are vegetarian or even vegan. The vegetables used in gado-gado quite vary, every region have their own version of gado-gado. In Jakarta (sometimes it called Betawinese gado-gado) they usually add boiled unripe jackfruit, while in my hometown in Makassar the seller adding fresh lettuce. Gado-Gado Bowl with Spicy Peanut Sauce Peanut Sauce 200 grams unsalted roasted peanuts 500 ml coconut milk 3 cloves garlic 5 red chillies 4 kaffir lime leaves 50 grams palm sugar 2 tablespoons kecap manis salt and sugar to taste 2 tablespoons tamarind concentrate Gado-Gado Bowl 1 boiled potato, peeled and cubed 8 lettuce leaves, roughly chopped 5 kale, roughly chopped 1 cucumber, thinly sliced 100 grams bean sprout, blanched 1 block firm tofu or tempe, cut into small chunks 3 hard-boiled eggs rice cake, optional Cooking Direction Peanut sauce: Heat oil in a pan over medium-low heat. Add garlic and chillies and cook for 2-3 minutes until soft, let it cool. Transfer garlic, chilli, roasted …
Toss your favorite summer veggies in some butter, crack a few eggs, and dinner is done in about 30 minutes with this Farmer's Market Vegetable Frittata!
Gado Gado is an Indonesian naturally gluten-free cold salad of blanched, steamed or fresh vegetables of your choice, plus hard-boiled eggs & tofu served with a peanut satay sauce. There is no strict rule about what vegetables you choose to add to Gado Gado, so have fun creating your own platter of veggies.
These Italian baked eggs in tomato sauce are a simple, low carb home run. Finish baking with some mozzarella cheese for a delicious, filling, and keto-friendly meal.
Mixed vegetable and egg frittata is a protein-packed breakfast casserole. You can combine and bake the vegetables of your choice along with spices and eggs all in one pan.
The Peinirli is a real favourite in our household. These are traditional Greek pizzas, shaped like little pizza boats. Slightly smaller than a regular Italian pizza, they’re perfect as a treat for one. They can carry all sorts of toppings, so are a favourite for all the various taste preferences in our family. It’s super-easy to rustle up a veggie option for me too, which makes life easier! Having to bake a meat-eaters meal and a veggie-friendly meal on top can sometimes just feel like a step too far! The peinirli origin story comes originally from Turkey. Turkish ‘pide’ are the same boat-shaped pizzas, and the Greek name ‘peinirli’ came from the Turkish word for cheese - ‘peinir’. Peinirli usually feature a basic cheese filling, to which you can add whatever you fancy - be that tomato, olive, onion, egg, spinach, ham or bacon…the options are about as endless as you can imagine toppings for an Italian pizza! When we return to Greece, Peinirli is one of our favourite bakery options (we mention it in our blog on the 7 must-eat Greek bakery bites). The kids (well, to be honest, my husband and I too, I suppose!) are often tempted to enjoy a Greek peinirli for our breakfast - it’s a popular choice!
A frittata is such a versatile Italian egg dish which can be served at any meal. My family loves bacon and potato frittata, but use any vegetables you like.
This delicious spinach and ricotta egg white frittata is full of flavor and packs the protein for a healthy meal-prep friendly meal!
This recipe has it all! Eggs, milk, potatoes, sausages, mushrooms and peppers come together into a hearty (and gluten-free) family dinner! But you can certainly serve it for brunch too!
Any Brussels Sprouts fans here? Me neither. At first, anyway. I grew up hating the "Tiny Cabbages", and refused to eat them. When I married my husband, he begged me to try them, which is strange because he isn't a big veggie lover, so I thought I would give them a go. We had them steamed in a butter sauce and how wrong I was! They were delicious! To me, anyway. I was still trying to find ways to get my kids to like them. I ran across a recipe for Buccatini with Brussels Sprouts, Sausage, & Gorgonzola Cheese on Italian Food Forever, so I adapted it for the tastes of my family and it was a success! I had to change it up for two reasons: 1, Availability of ingredients in our small city and 2, No way would I get anyone to eat chopped nuts on a dish. I know, crazy right? I have to choose my battles. My daughter loves it and at least my son doesn't actively complain when he eats it, which is still a win. Husband loves it as well. So whether you love them or hate them, you might like this dish. Try it out and tell me what you think! If you have access to Buccatini & Gorgonzola, you can go and try the original too.
These 13 easy egg recipes are not only delicious, but also fast! From a pizza frittata to an omelette in a mug, enjoy these creative ways to make eggs!
This cheesy baked pasta frittata is one the whole family will love. It also perfect for brunch, school lunch, or picnic. I made this delicious spaghettini frittata with plenty of cheese and sausage then served with a simple salad. If you make this Cheesy Baked Pasta Frittata, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: One Pot Spicy Tomato Pasta Cheesy Baked Pasta Frittata Ingredients 4 large free-range eggs 40g parmesan or cheddar cheese 1 tbsp olive oil 1/2 onion, finely chopped 1 garlic, minced 2 sausage, sliced sea salt and freshly ground black pepper 300g cooked pasta melted cheese Direction Heat the olive oil in a non-stick ovenproof frying pan over medium-high heat. Cook the onion for 6 to 7 minutes until soft, stirring occasionally. Add garlic and sausage, cook for 2-3 minutes until fragrant. Stir in cooked pasta, mix well. Preheat oven to 200c. Beat the eggs in a large bowl, then grate in the cheese. Season with salt and pepper, whisk until combined. Add pasta mixture to the bowl and stir until well combined. Wipe the frypan clean with …
How to make an Asparagus Frittata. INGREDIENTS: Serves 2 7 ounces trimmed green asparagus 3/4 pound peeled waxy potatoes, very thinly sliced (about 1/8- to 1/4-inch | 3- to 6-mm thick) Olive oil 1 medium (6 oz) onion, cut in half and thinly sliced 4 large eggs Fine sea salt Pinch nutmeg, preferably
Okra or ladyfingers (Bhindi) are cooked well, Parsi-style, in Indian spices and aromatics. Right before the dish is served, the okra is topped with a generous layer of seasoned and well-beaten eggs – or whole sunny-side-up eggs can be used, for a heartier serving. This frittata makes a light weekday meal or a unique brunch serving.
I’m not a big breakfast person. A bowl of cereal, a smoothie or a piece of leftover pizza works for me. If I do make or order something bigger for myself, it’s usually something sweet and carbtastic — pancakes, waffles, scones or biscuits. But I live with a square-headed, rugby-playing Marine. And he likes eggs. [...]
Much-loved Parsi classic, ‘papeta per eedu’ (eggs on potatoes). While traditionally, there are no peas in this dish, I like the green texture it adds and the cheddar cheese gives a special taste to this recipe.
Tomato Zucchini Turkey Sausage Frittata I made this recipe on Sunday morning and it was a big hit with both Paul and I. It's lightened up by using egg whites and turkey sausage, plus packed