Category: breakfast

Thank you all for being you. I didn’t mean to stir up concern with my last post. I appreciate your reassurances, though. I’m still dusting myself off, but lots of real time with friends last weekend helped. We spent not one but two afternoons at the pool, feasted on chips and guacamole for dinner and celebrated a good man’s birthday on his front porch.I don’t have a lot of grand ideas about my future life, but I know I want a big front porch. A screened-in back patio would be nice, too. And a deck, while we ;re at it. I wouldn’t mind a balcony. I can ;t speak for you, but something magical happens when I cross the threshold to an outdoor space. In the absence of blinking screens and mechanical distractions, my shoulders relax, my work disappears and I feel present.I’m making a purposeful effort this summer to slow down. The season demands it. Long days are for evening walks and wine with friends. I don’t have any colorful Instagrams to show for last weekend’s fun times because I wanted to be in the moment. I understand that every aspect of my life could be leveraged for content, but sometimes I resent that concept. Framing events for social consumption is distracting. It’s, like, so meta and I just want to be. You know what I mean, man?I could go on about all the “shoulds” that supposedly lead to blog success, but I’d rather tell you about these bran muffins. They are so good. I didn’t know that hearty bran muffins (100 percent whole grain, no less!) could be so fluffy and delicately sweet.Deb ;s blue sky bran muffins were already on my must make list when my friend hand delivered some. One taste of the homemade muffins was motivation to adapt them for my blog. I replaced the all-purpose flour with whole wheat flour. I decreased the buttermilk and baking temperature so I could sweeten the muffins with honey instead of brown sugar. The flavor of honey is lovely here. I couldn’t resist sprinkling the tops with raw sugar for a sparkly, lightly crunchy top.These muffins are a breakfast treat that you can feel good about (that is, if you don’t think that gluten is the devil). Wheat bran is the nutritious, fibrous, protective outer layer of wheat berries that is removed when wheat berries are processed into all-purpose flour. One of the greatest benefits of a whole foods-based diet is getting plenty of fiber without even trying.I’ve been enjoying these muffins with plain yogurt for breakfast. They make good snacks, too! I can ;t say they ;re the prettiest muffins around, but bran muffins are never going to win a beauty contest. Fortunately, their taste and texture make up for their modest, lopsided looks. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Blueberry Honey Bran MuffinsAuthor: Cookie and KatePrep Time: 10 minsCook Time: 20 minsTotal Time: 30 minutesYield: 12 1xCategory: Baked good★★★★★4.9 from 13 reviewsHoney sweetened, 100% whole grain bran muffins that are light, fluffy and delicious! Add blueberries or any other fruit you ;d like. This recipe is flexible! Scale 1x2x3x Ingredients1 cup buttermilk*⅓ cup olive oil or melted coconut oil⅓ cup honey1 large eggZest of 1 lemon1 ½ cups wheat bran1 cup white whole wheat flour or regular whole wheat flour1 ½ teaspoons aluminum-free baking powder1 ½ teaspoons baking soda¼ teaspoon fine-grain sea salt6 ounces fresh or frozen blueberries2 teaspoons turbinado sugar, AKA raw sugarInstructionsHeat oven to 325 degrees Fahrenheit and coat a 12-cup muffin tin with nonstick spray.In a small mixing bowl, whisk together the buttermilk, oil, honey, egg and zest. In a large mixing bowl, whisk together the bran, flour, baking powder, baking soda and salt. Pour the wet mixture into the dry mixture and mix until just combined (a few remaining streaks of flour are fine). Gently fold in the berries.Working quickly, divide the batter between the 12 muffin cups. Sprinkle each muffin top with turbinado sugar.Bake muffins for about 20 minutes, rotating pan halfway through baking for even browning, until a toothpick inserted into the center of muffins comes out with just a few crumbs attached. Let muffins cool in pan on a wire rack for 10 minutes before removing from tin.

I feel good this morning. I haven’t felt so hot for the past few days, so I noticed. I’m not sure if my ambiguous symptoms have been caused by allergies or a bug, but! I’m on the mend. No more afternoon naps for me. My mama would tell you that I quit taking naps at the age of two (my poor mom), so sleeping during the day is truly an unusual phenomenon for me.I ;ve also been avoiding the kitchen as much as possible and, when my stomach starts to growl, throwing together one-serving meals that don’t leave a family-sized mess to clean up. It’s been a good reminder that simple, quick and wholesome recipes are always much needed and appreciated.This eggs-on-toast recipe is just that. It’s super simple and ready in ten minutes. You can prepare your eggs however you’d like—scrambled, fried, even poached. Toast your bread and slather on a healthy amount of goat cheese (or smashed avocado, ricotta, hummus). Prepare some vegetables to provide a fresh component (I used peas for a spring version, but can’t wait to try sliced heirloom tomatoes this summer). Top with egg, salt and pepper, and a sprinkling of fresh herbs. I opted for dill because I really love dill, but any leafy herb will do, like basil, parsley, mint, cilantro or chives. And you’re done!I ;m going to keep this post short, but here ;s some recommended reading that has gotten my wheels spinning lately: Zosia Mamet on Why She Won ;t Lean In, Thanks and Kate Arends on Staying Sane on the Internet.I ;ve also been meaning to tell you about my real-life friend Jennipher‘s new book, called The Anti-Diet: 10-Minute Fixes to Get the Body You Want and a Life You ;ll Love. I went to her book signing and wanted to give her a high five every time she read from the book—it ;s all about loving yourself and taking good care of yourself, with practical tips on how to get there. I wish someone had handed me this book in college. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Simple Goat Cheese and Egg Toasts with Peas and DillAuthor: Cookie and KatePrep Time: 6 minsCook Time: 4 minsTotal Time: 10 minutesYield: 1 1xCategory: Breakfast/Brunch★★★★★4.3 from 3 reviewsGoat cheese slathered on whole grain toast, topped with an egg (fried or scrambled) and a sprinkling of fresh peas and herbs. An easy breakfast or any-time-of-day meal. Scale 1x2x3x IngredientsPer toast1 slice hearty whole grain bread1 ½ ounces goat cheese, softened1 egg, fried, or 2 eggs, scrambledHandful fresh peasLight sprinkling of chopped fresh dill (or mint, chives, parsley or basil)Sea salt, to tasteFreshly ground black pepper, to tasteInstructionsBring a small pot of water to boil for the peas. Toast your bread. Spread a generous amount of goat cheese on top (if your goat cheese isn ;t spreading easily, transfer it to a heat-safe bowl and microwave for 10 seconds).Once the water is boiling, drop in the peas and cook until crisp-tender, about 90 seconds. Drain the peas and return them to the pot.If you ;re planning to fry your egg, sprinkle your cooked peas onto the goat cheese and gently press down on the peas so they stick.Prepare your egg(s) as desired. If you ;re scrambling the eggs, season the eggs with salt and pepper before cooking, and toss in a handful of peas before the eggs set.Transfer the cooked egg(s) on top of your goat cheese-covered toast. Top with a slight sprinkle of chopped fresh herbs, salt and pepper.

Raise your hand if you ;re ready for breakfast tacos! I don ;t know about you, but I get a little giddy at the mere mention of breakfast tacos. Breakfast tacos turn everyday mornings into a reason for celebration. Just look how colorful they are! Like a fiesta on a plate.You can, of course, enjoy these festive tacos any time of day. I’ve been eating scrambled egg tacos for breakfast, lunch and dinner all week.Breakfast for dinner has to be my favorite, though. Nothing against regular breakfast (I never skip regular breakfast), but I don ;t have much patience for fancy AM meals. At that point, I ;ve gone over 10 hours without eating. I ;m hungry. Food me now.Dinner for breakfast is a more leisurely affair that goes well with a cocktail, which makes it the best of breakfasts. I ;m such a fan that I’m on the board of the Breakfast-for-Dinner Advocacy Group.That ;s a lie, sorry. My dad called yesterday and suggested that I join some local organizations. I wish there was a local breakfast-for-dinner advocacy group. I’d vote myself for president.I’ll get serious about these tacos for a minute. Beloved by all, breakfast tacos can be full of fried potato and bacon grease. These tacos are downright healthy in comparison. They’re hearty, fresh and full of flavor. I haven ;t put them to the test yet, but I bet they could still cure a hangover.The weekend is near. Let’s celebrate with breakfast tacos! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Veggie Breakfast TacosAuthor: Cookie and KatePrep Time: 15 minsCook Time: 20 minsTotal Time: 35 minutesYield: 3 to 6 1xCategory: BreakfastCuisine: Mexican★★★★★4.7 from 7 reviewsSimple, healthy vegetarian breakfast tacos that are full of fresh flavor! You can make these “breakfast” tacos any time of day. I scrambled the eggs, but feel free to fry your eggs if you prefer. Recipe below yields around 6 tacos, depending on how much filling you put in each one. Scale 1x2x3x IngredientsVeggie filling2 teaspoons olive oil1 small white or yellow onion, diced3 garlic cloves, pressed or minced1 small zucchini, sliced into 2-inch long, thin strips1 small yellow squash, sliced into 2-inch long, thin strips1 red pepper, seeded, membranes removed and chopped½ lime, juicedSaltPinch red pepper flakesScrambled eggs6 eggs, scrambledHot sauceSalt and freshly ground black pepper1 tomato or a handful of cherry tomatoes, choppedSuggested garnishes, etc.6 small tortillas, corn or flour1 jalapeño, seeded, membranes removed and mincedFeta, crumbledFresh cilantro, choppedHot sauce (like Cholula) and/or salsa (I like salsa verde for these)InstructionsTo make the veggie filling: In a large skillet over medium heat, heat 2 teaspoons olive until shimmering. Add onions and a dash of salt. Cook, stirring occasionally, until the onions are softened and turning translucent, about 5 minutes. Add the garlic and a pinch of red pepper flakes, stir, and cook for another 30 seconds. Add the zucchini, yellow squash and bell pepper. Cook, stirring often, until the squash is softened and cooked through but not mushy, about 7 minutes. Remove the pan from heat and squeeze the juice of ½ of a lime over the veggies. Season to taste with salt, stir to combine, then set the pan aside.To scramble the eggs: Scramble the eggs in a bowl with a few dashes of hot sauce, a sprinkling of black pepper and a pinch of salt. Scramble over medium-low heat until the eggs are lightly set. Fold in the tomatoes and transfer the scrambled mixture to a bowl.To prepare the tacos: Warm each corn tortilla in a pan over medium heat, flipping occasionally. Transfer warmed tortillas to a plate and cover with a tea towel to keep them warm. Top each tortilla with scrambled eggs, followed by veggies, and garnish with a sprinkle of jalapeño, feta and cilantro. Finish with a few dashes of your favorite hot sauce and/or salsa.

Hello from the other side. I’ve been hardcore geeking out over technical website stuff since my site went down last Friday. My mind is still swimming with technical gobbledegook (I’ll spare you the details), but everything seems to be stable now. This website is basically my four-year-old baby so I get really stressed out when it’s sick. I’m doing everything I can to make sure it doesn ;t happen again.All this is to say, I’m sorry if you had trouble accessing a recipe over the weekend. I don’t take the matter lightly. It genuinely amazes me that you pull up this website when you’re in your own kitchen. I get so excited when you comment to tell me that your kids are eating kale in this stir-fry, or that you ;re looking forward to my lentil salad in your packed lunch. You guys are the best and I want you to have uninterrupted access to these recipes.I owe Erin Scott (of Yummy Supper, both the blog and upcoming cookbook) a thank you for my simple, sustaining dinner last night. Erin is one of the most thoughtful, sincere, encouraging individuals I’ve encountered in the blog world. Everything she produces radiates beauty and good energy, so I’ve been looking forward to the release of her first cookbook since she announced it. She sent me a copy a few weeks early, but the book is available for pre-order now and will start shipping one short week from today!As suspected, Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a Gluten-Free Omnivore is a gorgeous collection of recipes. Fresh flavors shine with simple preparations that are impressive in their good looks and gourmet appeal. The book is equal parts inspiring and approachable. Oh, and all the recipes happen to be gluten free, too. Brava, Erin!Erin’s recipe for baked eggs on roasted tomatoes captured my attention in the egg chapter. I’m unabashedly enamored with quick-cooked/roasted little tomatoes, so I’m trying to get my fill before summer’s up. Erin gets full credit for this recipe. I just added a clove of garlic and my own commentary.I’d never baked eggs like this before, but it turns out it’s really easy. The only trick is to pay attention to visual cues and pull the eggs out when they’re cooked to your liking. I left the dish you see here in the oven a little longer than I should have, thinking they might need extra time since the tomatoes cooled down during the photography process. Wrong! I remade the dish after the sun went down last night and pulled the dish out of the oven right at 8 minutes for luscious, runny yolks. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Erin ;s Baked Eggs on a Bed of Roasted Cherry TomatoesAuthor: Cookie and KatePrep Time: 5 minsCook Time: 20 minsTotal Time: 25 minutesYield: 4 1xCategory: BreakfastMethod: BakedCuisine: American★★★★★4.9 from 27 reviewsEggs baked on top of tiny halved tomatoes, topped with a sprinkle of Parmesan and basil, make a simple, delicious summertime breakfast or quick dinner. Recipe as written yields 4 medium servings. I highly recommend serving this with toasted bread (goat cheese on whole grain toast is perfect!) or something similar (Erin suggests polenta fries, yum.) Scale 1x2x3x Ingredients3 cups (about 16 ounces) sweet cherry tomatoes or grape tomatoes, halved¼ cup grated Parmesan2 tablespoons olive oil2 tablespoons plus 1 teaspoon chopped fresh basil leaves1 garlic clove, pressed or minced (optional)Sea salt, preferably of the flaky variety (like Maldon)Freshly ground black pepper4 eggs, at room temperatureInstructionsPreheat oven to 400 degrees Fahrenheit.Arrange the halved tomatoes in an even layer in a medium-sized baking dish (mine was a 9-inch by 9-inch square) or oven-proof skillet. Bake the tomatoes for 12 minutes, then remove the dish. (Erin suggests that if a lot of juice has cooked out of the tomatoes, carefully pour off a little liquid. I didn ;t need to.)Top the tomatoes with all of the Parmesan, drizzle on the olive oil, sprinkle with 2 tablespoons basil and season with salt and pepper. Stir the garlic into the mixture, if using. Gently crack an egg over the tomatoes, keeping the yolk intact. Repeat with the remaining eggs, dispersing them somewhat evenly over the dish.Return the dish to the oven and bake for 8 to 10 minutes. Check at 8 minutes—you ;re done when the egg whites have set but the yolks are still soft. They should still jiggle in the centers when you shimmy the pan. (Keep in mind that they ;ll continue cooking after you pull the dish out of the oven.) Sprinkle the cooked eggs with salt, pepper and the remaining 1 teaspoon basil.Serve right away in shallow bowls with toast.

First of all, is a burrito still a burrito if the ends aren’t tucked in? That is the question. I’m learning toward yes, at least with these breakfast burritos (ok, and my other sweet potato burritos). I always pull of that extraneous tucked-in tortilla part before I take my first bite of burrito, anyway. Filling or bust!Moving on. I have been stepping up my breakfast game lately. For the longest time, I was content eating plain yogurt with some fruit for breakfast. Then I started making my own granola and my old standby lost its appeal. That granola crunch is so necessary!Then, I ran out of granola and started testing waffles for my pal Erin’s forthcoming cookbook. I froze all those waffles and got in the habit of eating a waffle with nut butter and maple syrup for breakfast. Eventually, I ran out of her waffles, which was incentive to play around with oat flour waffles (success!).And here we are with breakfast burritos. I love that I can freeze them for future breakfasts, because breakfast is essential and, therefore, best kept simple. I never (ever ever ever) skip breakfast, but the general consensus amongst breakfast skippers seems to be that they run out of time or supplies. Enter the breakfast burrito. I’d call these guys breakfast backups or grab-and-go options, but they’re so good, they just might become your default breakfast option.These burritos hail from Jessica Merchant’s brand new cookbook, Seriously Delish: 150 Recipes for People Who Totally Love Food. You might be familiar with Jessica already, since she’s the blogger behind cult favorite How Sweet Eats. Her publisher offered to send me a copy of her new cookbook and I eagerly awaited its arrival.Jessica ;s hard work was totally evident on first glance—the book is packed with over 150 creative recipes, photos and comical headnotes, in characteristic Jessica style. The recipes run the gamut between totally indulgent and pretty darn healthy. I keep finding new recipes to dog-ear every time I pick up the book. Congrats, Jessica!I kind of feel bad for not choosing a more visually appealing, colorful recipe from her beautiful book (it ;s full of them). I couldn’t resist these burritos, though. I made just a few changes to her original recipe: I added a red bell pepper, cooked the hash until it’s deeply caramelized on the edges, and added black beans before rolling up the burritos.The burritos are great right after they’ve been made (perfect for serving to a crowd) or frozen and defrosted (breakfast for days!). They also make a terrific, impromptu breakfast for dinner option. In summary, I think you should make some! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Freezer Breakfast Burritos with Sweet Potato Hash and Black BeansAuthor: Cookie and KatePrep Time: 20 minsCook Time: 25 minsTotal Time: 45 minutesYield: 8 1xCategory: BreakfastCuisine: Mexican★★★★★4.8 from 37 reviewsHearty, vegetarian freezer breakfast burritos with sweet potato hash, black beans and scrambled eggs! Freeze your extra burritos for busy mornings. Recipe yields 8 small burritos. Scale 1x2x3x IngredientsSweet potato and pepper hash1 tablespoon extra-virgin olive oil½ sweet yellow onion, diced2 garlic cloves, pressed or minced¾ pound sweet potatoes, peeled and sliced into ½-inch or smaller cubes (to yield about 2 cups cubed sweet potato)1 red bell pepper, chopped¼ to ½ teaspoon smoked paprika¼ teaspoon salt¼ teaspoon freshly ground pepperScrambled eggs8 eggs¼ teaspoon salt¼ teaspoon freshly ground pepper1 ½ teaspoons extra-virgin olive oilHerbed goat cheese4 ounce log of goat cheese, at room temperature (or buy herbed goat cheese and omit the following herbs)½ teaspoon dried basil½ teaspoon dried parsley¼ teaspoon dried rosemary¼ teaspoon dried thymeFor serving1 can (14 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans8 8-inch whole grain tortillasHot sauce, and/or salsa preferably a smoky/chipotle varietyInstructionsTo make the hash: Heat a large skillet over medium heat. Add the olive oil, then the onion, and cook until the onion is slightly softened, 2 to 3 minutes. Add the garlic, sweet potato, red pepper, paprika, salt and pepper. Stir to combine, reduce heat to medium low, cover and cook until the sweet potato is tender, about 8 minutes. Uncover and continue cooking, stirring often, until the excess moisture has evaporated and the sweet potatoes are caramelized and golden on the edges. Carefully taste to make sure the sweet potatoes are cooked through. If desired, add more smoked paprika to taste.To scramble the eggs: In a large bowl, whisk together the eggs, salt and pepper. Heat another skillet over medium heat. Add the olive oil, then pour the eggs into the skillet and stir constantly with a heatproof spatula until the eggs are just cooked (don ;t overdo it!). Transfer the eggs to a bowl and set aside.To prepare the goat cheese: (Skip this step if you bought herbed goat cheese.) In a small bowl, stir the dried herbs into the softened goat cheese (if you forgot to pull the cheese out the refrigerator until now, just zap it in the microwave for a few seconds to soften it).To prepare the burritos: Spread about a tablespoon of goat cheese down the center of each tortilla. Top with a scoop of eggs, followed by black beans and sweet potato hash, equally dividing the ingredients between the burritos. Try not to overfill these!To make them freezer ready: Let the burritos cool to room temperature before proceeding (excess moisture trapped in plastic wrap will turn into freezer burn). Lay a square of plastic wrap on your work surface and place a prepared tortilla in the center. Fold one side of the tortilla over the burrito, then snugly pull the opposite side over to make a wrap. Pull one corner of the plastic wrap over the exposed end, then repeat with the opposite side and roll it up to tightly wrap the burrito. Transfer the wrapped burritos to a freezer-safe bag and squeeze out the air before sealing. Store the burritos in the freezer.To warm the burritos, remove from the freezer and microwave until warm, 30 to 60 seconds. If preferred, you could also warm them in an oven or toaster oven. Serve with plenty of hot sauce and/or salsa on the side.

Ever watched a good peach go bad? It’s a real tragedy. Some gorgeous organic peaches withered away on my kitchen counter last week. Those peaches sprouted some unsightly fuzz as they waited their turn to be used in a blog recipe.It ;s my fault. I forgot how quickly a good peach can go bad. I still feel as though I’ve committed a grievous crime. It was, at minimum, a serious violation of my own summer peach policy. Better to eat a ripe peach over the sink than to let it go to waste. Right?I’m practicing peach repentance with pancakes. Oat and yogurt-based pancakes that are fluffy, gluten free and gently spiced. Thinly sliced peaches caramelize against one side of the cakes once you flip them over.I owe credit for the idea to Ali and Deb. Ali commented a couple of days ago on my blueberry lemon yogurt pancakes. She said she made them with peaches and they were divine. You guys have the best ideas (thanks, Ali!). Her comment reminded me of Deb’s peach pancake cooking method in The Smitten Kitchen Cookbook, where she pours batter onto a hot pan and tops the pancake with peach slices before flipping it over.I had make those peach pancakes immediately, with fresh Missouri peaches. Ali was right—they are divine, if I say so myself.These oat-based pancakes are gluten free, so they are a little more delicate than most at the flipping point. Just be gentle and they’ll turn out great. I made them on buttered cast iron and on a non-stick griddle (no butter). The butter makes them taste sort of doughnut-y, which is nice, but I preferred the cleaner taste of the non-stick surface. This could be because I grew up eating Bisquick pancakes cooked on an electric skillet. To each her own.If you have a favorite pancake recipe, you can totally caramelize peaches on them using this method! Try it! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Caramelized Peach and Oat PancakesAuthor: Cookie and KatePrep Time: 15 minsCook Time: 15 minsTotal Time: 30 minutesYield: 2 to 4 1xCategory: Breakfast★★★★★5 from 11 reviewsThinly sliced peaches caramelize as they cook in these delicious, gluten-free, oat and yogurt pancakes. They ;re peach upside-down pancakes! No need to peel your peaches, unless you want to. Recipe yields about 8 pancakes. Scale 1x2x3x Ingredients⅔ cup plain yogurt2 tablespoons butter or coconut oil, melted1 tablespoon lemon juice (about 1 small lemon, juiced)1 tablespoon honey or maple syrup2 teaspoons vanilla extract2 eggs1 cup oat flour*½ teaspoon baking sodaSlightly heaping ¼ teaspoon salt½ teaspoon ground ginger¼ teaspoon ground cinnamon1 peach, halved, pitted and very thinly sliced (into about ⅛-inch slices)InstructionsIn a small-ish bowl, stir together the yogurt, butter, lemon juice, honey and vanilla extract. Beat in the eggs.In a medium bowl, whisk together the oat flour, baking soda, salt, ginger and cinnamon.Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix or you’ll run the risk of getting tough pancakes! Let the batter sit for 10 minutes.Heat a heavy cast iron skillet or nonstick griddle over medium-low heat. If you’re using an electric skillet, preheat it to 350 degrees Fahrenheit.You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact. If necessary, lightly oil the cooking surface with butter or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great). Give the batter one gentle stir, then scoop a scant ¼ cup batter onto the pan. Place two to 3 peach slices on top of the pancake. Let the pancake cook until the top edges of the pancakes are more matte than shiny and the underside is golden, about 3 to 4 minutes.Once the bottom side has cooked sufficiently, flip it with a spatula and cook for another couple of minutes or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.

This post is brought to you by Target.Lately, my breakfasts have consisted of spiced pumpkin muffins, which are perfect for chilly fall mornings. My healthier pumpkin muffins are made with whole wheat flour and oats, sweetened with real maple syrup or honey, and call for coconut oil or olive oil instead of butter.This healthy pumpkin muffin recipe yields remarkably light and fluffy muffins. Believe me, these pumpkin treats have the magical power to convert “healthy muffin” skeptics into raving fans!These pumpkin muffins wouldn ;t be complete without some warming spices, like cinnamon and nutmeg. If you ;re going pumpkin-crazy this time of year, enjoy one with your homemade pumpkin chai latte!I also love these muffins with a spread of almond butter, peanut butter or pecan butter on top. Nut butter adds some extra protein, which means that I ;m not hungry before lunchtime.Ok, let ;s make some pumpkin muffins!The Best Pumpkin MuffinsFive reasons to love this pumpkin muffin recipe:These muffins are easy to make with basic ingredients. Only one bowl required!They ;re made with 100% whole grains, yet they ;re fluffy and delicious. No one will know the difference.They ;re also naturally sweetened with maple syrup or honey, rather than loaded with refined sugar. The maple syrup (or honey) offers a touch of extra flavor, which I love.These muffins feature a few of your favorite warming spices so they taste like your favorite pumpkin latte.They freeze well, too! Just defrost individual muffins in the microwave for 30 to 60 seconds, or until gently warmed through. You don ;t want to overdo it.In conclusion, this nutritionally redeeming pumpkin muffin recipe is a real winner!Healthy Pumpkin Muffin Notes & TipsChange it up. Add nuts, chocolate chips or chopped fruit cranberries or crystallized ginger. Yum! See recipe notes for details.Simplify the recipe. Substitute 1 1/2 teaspoons store-bought pumpkin spice blend for the individual spices (cinnamon, ginger, nutmeg and allspice). Or, if your spice drawer is empty, simply use 1 1/2 teaspoons ground cinnamon and call it good.Craving a sweet topping? Liz topped these muffins with my maple glaze from my pumpkin scones recipe, which sounds marvelous.This muffin recipe is special diet-friendly. You can easily adjust this recipe to make it vegan, dairy free, egg free and/or gluten free. See the recipe notes for details!Craving more wholesome muffins and pumpkin treats? You ;re going to love these recipes:Healthy Banana MuffinsHealthy Apple MuffinsPumpkin Pecan Scones with Maple GlazePumpkin PancakesHealthy Pumpkin Bread (like these muffins, but in bread form)Please let me know how these pumpkin muffins turn out for you in the comments. I love hearing from you, and hope these pumpkin muffins become your new favorite. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Healthy Pumpkin MuffinsAuthor: Cookie and KatePrep Time: 10 minsCook Time: 23 minsTotal Time: 33 minutesYield: 12 muffins 1xCategory: Baked GoodMethod: By handCuisine: American★★★★★4.7 from 245 reviewsEasy, one bowl, healthier pumpkin muffins made with whole wheat flour, oats, coconut oil and spices! These pumpkin muffins are as light, fluffy and delicious as their coffee shop counterparts. Recipe yields 12 muffins. Scale 1x2x3x Ingredients⅓ cup melted coconut oil or extra-virgin olive oil*½ cup maple syrup or honey2 eggs, at room temperature1 cup pumpkin purée¼ cup milk of choice (I used almond milk)1 teaspoon baking soda1 teaspoon vanilla extract½ teaspoon salt1 ½ teaspoons pumpkin spice blend (or ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)1 ¾ cups white whole wheat flour or regular whole wheat flour⅓ cup old-fashioned oats, plus more for sprinkling on topInstructionsPreheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice.Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins**, like nuts, chocolate or dried fruit, fold them in now.Divide the batter evenly between the muffin cups. For these muffins, it’s ok to fill the cups a little higher than you normally would. Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down (you have been warned!). You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

It doesn’t feel like late October outside (72 degrees yesterday, can’t complain!) but it sure looks like fall. The trees are lit up in yellow, orange and red and leaves are swirling around in the streets. This year, like every year, I ;m feeling conflicted about the falling leaves—simultaneously sad to see them go, but awe-struck by their blazing glory on the way down.Sweaters and scarves and holiday cheer will be here before we know it. I partnered with Grain Foods Foundation to bring you these oat flour-based pumpkin waffles, which would be a fun breakfast to serve on Halloween, Thanksgiving, Christmas or any weekend from now until then.These waffles freeze beautifully, too, so you might want to make a big batch and treat yourself to pumpkin waffles are busy weekday mornings. Just pop them in the toaster and you ;re good to go!These whole grain pumpkin waffles are a riff on my basic oat flour waffles recipe. “Basic” doesn’t begin to do them justice—these waffles are crispy on the outside, fluffy on the inside, light but hearty, and hold me over until lunch time. In other words, they are basically perfect. I know a few commenters who can back me up on that! It took me a few tries to get the ratio of liquid/fat/pumpkin just right for these waffles, but I finally nailed it with the version below.Don ;t worry if you don ;t have oat flour in your pantry. You can easily make your own oat flour in a blender or food processor, like I did for these waffles. See my recipe notes for details.Grain Foods Foundation would like to remind you that you can find more information and recipes for grain foods on their website, grainsforyourbrain.org. I ;ll also be posting more holiday recipes with whole grain goodness like pasta, rice and whole wheat flour. What holiday recipes are you looking for this year? 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Healthy Pumpkin Spice WafflesAuthor: Cookie and KatePrep Time: 15 minsCook Time: 10 minsTotal Time: 25 minutesYield: 4 large waffles 1xCategory: BreakfastMethod: By handCuisine: American★★★★★4.8 from 56 reviewsThese delicious, gluten-free pumpkin waffles are crispy on the outside and fluffy on the inside. This pumpkin waffle recipe ;s secret ingredient is oat flour! You can easily make your own oat flour at home (check the recipe notes for details). This recipe yields 4 round, 7-inch Belgian waffles. Note: when I say “scant,” I mean just a couple teaspoons shy of the measurement listed. Scale 1x2x3x Ingredients2 ¼ cups (200 grams) oat flour*1 tablespoon baking powder¾ teaspoon salt1 teaspoon cinnamon½ teaspoon ginger¼ teaspoon nutmeg¼ teaspoon allspice or cloves3 large eggsScant ⅔ cup milk of choice (I used plain, unsweetened almond milk)Scant ½ cup melted coconut oil or 7 ½ tablespoons unsalted butter, melted½ cup (122 grams) packed pumpkin puree3 tablespoons maple syrup1 tablespoon vanilla extractSuggested toppings: more maple syrup, nut butter and/or toasted nuts, coconut whipped cream…InstructionsIn a large mixing bowl, combine the oat flour, baking powder, salt, cinnamon, ginger, nutmeg and all spice or cloves. Whisk to combine.In a medium mixing bowl, whisk the eggs. Then add the milk, coconut oil or butter, pumpkin purée, maple syrup and vanilla extract. Whisk until the mixture is thoroughly blended.Pour the liquid mixture into the oat flour mixture. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now.Once 10 minutes is up, give the batter one more, gentle swirl with your spoon. The batter will be pretty thick, but don ;t worry! Your waffles will turn out great. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don ;t stack your waffles on top of each other or they ;ll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you ;re ready to serve. Repeat with remaining batter and serve with desired toppings on the side.

This frittata concept has been lurking in the back of my mind for months. I’ve just been waiting for sweet potatoes and bell peppers to come around again. I try to eat seasonally so it really pains me to pass by red bell peppers (my loves!) at the grocery store during the off-seasons, when those peppers are flown in all the way from Chile or Holland.When I’m not too busy grumbling about self-imposed produce deprivation, I’ll admit that eating seasonally really is the way to go—I’m generally so busy getting my fill of cranberries in the winter that I don’t have time to miss blueberries, and I’m always scrambling to meet my butternut quota when spring rolls around, and oh, how I love those blood oranges in February that electrify dreary winter days. I appreciate them all the more thanks to their limited availability.It’s no secret that I’ve been trying to get my pepper and sweet potato fix lately (pickles, grilled cheese, breakfast burritos, soup…) so I’m continuing the trend with this crazy delicious frittata. It definitely won’t win any beauty competitions, but this frittata makes up for its swampy looks with amazing flavor.It’s filled to the brim with caramelized veggies, plus some black beans for even more protein, a generous amount of creamy, salty feta and plenty of chopped cilantro (which all floated to the top while I carried it from the room with good light and the oven, so there’s actually less cilantro in there than the photos indicate). So good! You could totally make this frittata for dinner tonight or wait until your next brunch opportunity. Either way, I hope you’ll make it before peppers leave us again. Sob.Products used in this recipe10-inch Lodge cast iron skillet Wusthof Classic 7-Inch Santoku Knife Print.tasty-recipes-image{float:right}.tasty-recipes-yield-scale{border:1px solid #979599;border-radius:2px;color:#979599;margin-left:3px;padding:0 4px;font-size:.7rem}.tasty-recipes-scale-container{float:right;padding:0 0 1rem}.tasty-recipes-scale-container .tasty-recipes-scale-label{text-transform:uppercase;font-size:.6rem;color:#979599}.tasty-recipes-scale-container button{background:transparent;border:1px solid #979599;border-radius:2px;color:#979599;margin-left:5px;padding:2px 4px}.tasty-recipes-scale-container button.tasty-recipes-scale-button-active{color:#353547;border-color:#353547}.tasty-recipes-scale-container 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MS’,Arial,sans-serif;font-size:18px;font-style:normal;font-weight:normal!important;padding-top:18px;line-height:1;display:inline-block;text-transform:uppercase}.tasty-recipe-instructions strong{font-style:italic}.tasty-recipe-nut{color:#222;margin-top:24px}.tasty-recipe-nut:hover{color:#31ab9d}.tasty-recipes-nutrition ul{text-align:left}.tasty-recipes-nutrition ul li{list-style-type:none;margin-left:0;width:45%;font-family:Georgia,serif}strong.tasty-recipes-label{font-weight:400}.nutrition-disclaimer{font-family:Georgia,serif;font-size:15px;font-style:italic;margin:0 0 40px}.tasty-recipes-nutrifox{margin-bottom:120px}.tasty-recipe-ingredients h4{font-family:Georgia,serif;font-size:16px;font-style:italic;font-weight:400;text-transform:none}.recipe-footer-intro{font-family:’Playfair Display’,Georgia,serif;font-weight:700;font-style:italic;font-size:18px;color:#222;line-height:1.6;padding-bottom:6px;margin-top:20px}.tasty-recipes-notes p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Caramelized Sweet Potato, Red Pepper and Feta FrittataAuthor: Cookie and KatePrep Time: 15 minsCook Time: 30 minsTotal Time: 45 minutesYield: 6 slices 1xCategory: Breakfast/Brunch★★★★★4.8 from 12 reviewsThis delicious frittata would be great for breakfast, brunch or any time! It ;s full of caramelized sweet potatoes, red bell pepper, black beans, feta and optional-but-recommended cilantro. This frittata yields 6 medium slices of frittata (as shown), or 4 large or 8 small. Scale 1x2x3x IngredientsFrittata8 eggs½ cup milk2 tablespoons chopped fresh cilantro leaves (optional)2 cloves garlic, pressed or minced¾ teaspoon sea salt, dividedFreshly ground black pepper1 medium sweet potato (¾ pound or so), peeled and chopped into ¼-inch cubes1 medium red bell pepper, ribbed, seeded and chopped into ¼-inch pieces1 tablespoon olive oil1 teaspoon ground cumin½ teaspoon smoked paprika⅔ cup cooked black beans, rinsed and drained⅓ to ½ cup crumbled feta (2 to 3 ounces)GarnishesAvocado, dicedChopped fresh cilantroJarred salsa verdeHot sauceOptional: pickled jalapeñosInstructionsPreheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, cilantro, garlic, ¼ teaspoon salt and several twists of freshly ground black pepper.In a 10-inch oven-safe sauté pan or well-seasoned cast iron skillet, warm the olive oil over medium heat. Add the chopped sweet potatoes and red pepper and toss to coat, then sprinkle with cumin, smoked paprika and ½ teaspoon salt and stir. Once the pan is sizzling, cover the pan and reduce heat slightly to avoid burning the contents. Cook until the sweet potato is tender and cooked through, stirring occasionally, about 8 minutes.Uncover the pan, raise the heat back to medium and cook until the excess moisture has evaporated and the sweet potatoes are caramelizing on the edges, about 5 to 10 minutes (add another little splash of olive oil if the potatoes start sticking to the pan).Turn the heat down to low. Arrange the sweet potatoes and peppers in an even layer in the bottom of the skillet. Sprinkle black beans over the vegetables in an even layer. Whisk the egg mixture one last time and pour it into the pan. Crumble the feta with your fingers or a fork over the top of the frittata. Put the pan in the oven and bake until you can shake the pan (wear oven mitts!) and see that the middle is just barely set, about 12 to 18 minutes.Set the frittata aside for a few minutes before slicing it. Transfer individual slices to plates and top with diced avocado, salsa verde and chopped cilantro. Serve with hot sauce and pickled jalapeños on the side.

It ;s very strange to be a private, reserved person with a public job. Sometimes I can hardly stand to publish another post and put myself out there for critique all over again. I ;ve pulled back from writing about personal matters on this once-little corner of the internet over time, even though ninety-nine percent of you all are so kind and encouraging. (Thank you.)I catch myself doing the same in new relationships—not opening up, not quite being myself, just generally holding back. Vulnerability terrifies me and it ;s safer to just bob along on the surface. This week went south and that ;s all I can muster up to say about it.This frittata, though. It deserves mention. You should make it. It ;s full of sweet butternut squash, sautéed onion and salty Parmesan cheese, topped with crispy fried sage. It ;s a great gluten-free holiday brunch option. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Butternut Squash Frittata with Fried SageAuthor: Cookie and KatePrep Time: 15 minsCook Time: 30 minsTotal Time: 45 minutesYield: 6 to 8 slices 1xCategory: Breakfast★★★★★4.9 from 17 reviewsSimple, savory frittata made with butternut squash, onion, Parmesan and fried sage. This delicious gluten-free, meatless recipe is perfect for brunch or dinner. Recipe yields one 10-inch frittata, which is enough for 8 modest or 6 large slices of frittata. Scale 1x2x3x IngredientsButternut frittata8 eggs½ cup milk2 cloves garlic¾ cup freshly grated Parmesan or Pecorino Romano cheese, divided1 tablespoon extra-virgin olive oil¾ pound butternut squash (1 small or half of a medium butternut), peeled and chopped into ⅓-inch cubes¾ cup chopped yellow onion¾ teaspoon sea salt, dividedFreshly ground black pepperFried sage1 to 2 tablespoons extra-virgin olive oil16 fresh sage leaves (roughly ¼ cup), choppedInstructionsPreheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, garlic, ¼ teaspoon salt and several twists of freshly ground black pepper. Then whisk in about half of the cheese.In a 10-inch, well-seasoned cast iron skillet or oven-safe sauté pan, warm 1 tablespoon olive oil over medium heat. Add the chopped onion and stir to coat. Cook for a few minutes, until the onions are starting to turn translucent. Add the squash and ½ teaspoon salt and stir. Cover the pan and reduce heat slightly to avoid burning the contents. Cook until the butternut is tender and cooked through, stirring occasionally, about 8 minutes.Uncover the pan, raise the heat back to medium and cook until the excess moisture has evaporated and the butternut squash is starting to turn golden on the edges, about 5 to 10 minutes (add another little splash of olive oil if the squash starts sticking to the pan).Turn the heat down to low. Arrange the butternut in an even layer in the bottom of the skillet. Whisk the egg mixture one last time and pour it into the pan. Sprinkle the frittata with the remaining cheese. Put the pan in the oven and bake until you can shake the pan (wear oven mitts!) and see that the middle is just barely set, about 14 to 17 minutes.While the frittata is baking, fry the sage: Heat oil in a large (read: 12 inch) skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get crispy (but not brown) before transferring it to a plate covered with a paper towel. Sprinkle the fried sage lightly with sea salt and set it aside.Once the frittata is done, sprinkle fried sage on top and let the frittata rest a few minutes before slicing it into 6 large or 8 smaller wedges. Serve!