A great way to start the day

This dish is a wonderful way to incorporate more vegetables into your diet, starting with the first meal of the day. It's something in between a Spanish tortilla and frittata, with the vegetables making up the bulk of the dish. I'm not a big fan of eggs, but I really do get a huge energy boost throughout the day if I eat protein for breakfast. So I found a happy medium with this recipe - it has the protein and vegetables I need, but the eggs aren't too noticeable and it really is a savory treat (don't forget the cheese melted on top!).


Potato, Mushroom, and Zucchini Frittata

Use any vegetables that you like -bell peppers and spinach
are also fabulous with this dish.

2 tablespoons of olive oil
1 large potato, peeled and cubed

1/2 an onion, chopped

1 shallot, chopped

2-4 cloves of garlic, chopped

1 tablespoon of unsalted butter
3 mushrooms, wiped clean and sliced
1 small zucchini, thinly sliced
1-2 tablespoons of white wine (optional)
Herbs of your choice
Salt & pepper
4 eggs
1 green onion, chopped
Shredded cheese (optional)



Pre-heat the oven to 350 degrees. In a large oven-safe skillet, sauté the potato in oil over medium heat for 10 minutes (until crispy on the outside and almost soft inside).

Add the onions, shallot, and garlic and sauté about 5 minutes.

Add the butter, zucchini, and mushrooms and sauté for a few minutes. Season with salt and pepper (wait until now - using salt too early makes mushrooms kind of rubbery). Pour in the wine and let it simmer until the alcohol is evaporated. I used apple wine from High Hill Ranch on Apple Hill - it was delicious!

In a separate bowl, whisk together the eggs, green onion, herbs, salt, and pepper. Rosemary goes really well but you can use any herbs you'd like. I used McCormick Salt Free Garlic & Herb Seasoning since I had to give up my herb garden when I moved.

Add the egg mixture to the skillet and cook on medium-low heat for 5 minutes.

Sprinkle with cheese. I used mild cheddar, mozzarella, and Parmesan.

Transfer the skillet to the oven and bake for 6-8 minutes.

Allow it to cool for several minutes before serving. Don't forget that the pan handle will be very hot. Enjoy! 

Now that it's flu season...

...and I am unemployed, I figured it's the perfect time to start up this blog. I've been thinking about if for awhile, but never found the time. So, although my camera is out of commission, I finally resolved to just do it. It's starting to get colder, and people are starting to get sick. This chicken noodle soup recipe is a variation on the recipe my mother made, and probably my Nana too. I always make it as soon as someone in the house starts to come down with a cold. Something about the celery and onions together really helps the immune system, and the clear broth is good for hydration. Even a vegetarian version without chicken or chicken broth will help.

Chicken Noodle Soup
2 tablespoons of extra virgin olive oil
1 onion, chopped
1 shallot, chopped
4 cloves of garlic, chopped
2 ribs of celery, chopped (including leaves!)
2 carrots, peeled and chopped
Salt and pepper
2 bay leaves
1 large boneless, skinless chicken breast, chopped and seasoned
1/4 cup of white wine
4 cups of low sodium chicken broth (add water if there is not enough liquid)
1 cup of whole wheat farfalle or rotini (I like Barrilla Plus with protein, Omega-3's, and fiber)
3/4 cup of frozen shelled peas
1 cup fresh spinach
2 tablespoons of fresh parsley, chopped

In a large stock pot, sauté the onion and shallot on medium-high in olive oil about until they start to turn translucent. Add garlic and sauté 1 minute. Add celery, carrots, salt, pepper, and bay leaves. Cook until browned.

Add the chicken and sauté, turning to make sure all sides brown. Once the chicken is browned (but still pink inside), add the wine. Let simmer for a few minutes.

Add the chicken broth and bring the pot to a boil. Simmer uncovered 10 minutes. Add the pasta and allow to boil for a few minutes short of the time recommended on the package (about 7-8 minutes). Add the peas, boil 2 minutes. Finally, add the spinach and parsley. Turn off the heat and allow the spinach to wilt. Discard the bay leaves.

Serve with a loaf of fresh whole wheat bread.

Notes: Add even more garlic at the beginning if you want a bigger immunity boost. Also, try adding red pepper flakes or half of a diced, seeded jalapeño with the other vegetables to clear up congestion (but not with a sore throat or upset stomach!).