Tomato Spinach Frittata

Frittatas are basically giant baked omelets. This recipe is super simple and makes for a healthy and filling breakfast. I put this together for brunch in just a few minutes. It looks gorgeous and can serve a crowd. One of the great things about frittatas is that, done properly, they are extremely healthy. This version has only 108 calories per slice. You can also refrigerate leftovers for a day or two and warm up before serving.

The key to a frittata is not to over or under cook it. Watch it carefully. Right before it is done cooking it will puff up in the oven. Once it settles insert a knife into the center and see if it comes out clean. Allow to cool for 5-10 minutes before serving.

Full recipe after the jump
Read more »

Brussels Sprout Hash

I love all variations of hash and am constantly trying to figure out new ways to put together this tasty dish. I just concocted this fabulous version that can be a great dinner or an impressive weekend brunch. Topped with poached eggs, its a complete and filling meal.

Full recipe after the jump!
Read more »

7 Make Ahead Healthy Staples: How one hour on Sunday can give you a week's worth of cheap, nutritious meals

Most people are simply too busy to prepare three meals a day. But everyone knows that cooking your own meals is both healthier and cheaper than eating out. What many don't realize is that with some planning, organization and an hour on Sunday night, you can fill your refrigerator with a variety of nutritious, convenient options that will last you through even the busiest week.


7 Make Ahead Staples:

1. Hard Boiled Eggs

One hard boiled egg has only 70 calories and 6 grams of high quality protein. They are portable, versatile and can be consumed on the go. Cooked, they last about one week in the fridge.

Cost: The best part about eggs: they are CHEAP. A dozen eggs ranges from $2-5, making it an affordable protein option.

How To:
1. Place eggs in saucepan and fill with enough COLD water to cover by 1 inch
2. Cover and bring to a rolling boil
3. Reduce heat to low and cook eggs for 10 minutes
4. Remove from heat and place eggs in cold water or ice water to chill.
5. Dry cooled eggs and store in a Tupperware container that's lined with paper towels to absorb excess moisture.

Ideas:

• Eat for breakfast, lunch, dinner or as a quick filling snack.
• Chop and add to salads
• Slice and add to sandwiches or crackers

Rest after the jump

Read more »