Cookbook

Herbed Wild Rice and Mushroom Dressing

American · 100 min · gluten-free

Ingredients & steps ↓

• 2 cups dry wild rice blend
• 1 1/2 lb cremini mushrooms
• 2 leeks
• 3 celery stalks
• 4 garlic cloves
• 4 cups gluten-free chicken broth
• 1 cup pecan halves
• 3/4 cup dried cranberries
• 2 tbsp fresh sage, chopped
• 1 tbsp fresh thyme leaves
• 2 tsp fresh rosemary, minced
• 5 tbsp unsalted butter
• 2 large eggs

1. Simmer the wild rice blend in 3 1/2 cups of the broth, covered, 45 to 50 minutes, until the grains are tender and some of the wild rice has split open. Drain any excess and spread on a sheet pan to steam dry. Heat the oven to 375F.
2. While the rice cooks, toast the pecans on a small pan in the heating oven for 8 minutes until fragrant, then chop roughly.
3. Melt 4 tablespoons of the butter in your widest skillet over high heat. Sear the quartered creminis in two batches, undisturbed at first, until deeply browned, about 5 minutes per batch — browned mushrooms are the backbone of this dressing.
4. Lower to medium, add the sliced leeks (white and light green parts, washed well) and diced celery, and cook 6 minutes. Add the minced garlic, sage, thyme, and rosemary for the last minute — the house herb trio, blooming in butter.
5. In a large bowl, combine the rice, mushroom mixture, pecans, and dried cranberries. Season with salt and pepper. Beat the eggs with the remaining 1/2 cup broth and fold through.
6. Spread into a 9x13 dish greased with the remaining tablespoon of butter and bake 25 to 30 minutes, until set and crisped at the top — you want those chewy, toasted edge grains.
7. Serve straight from the dish, ideally positioned where the gluten-free guest can reach it first for once.

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Home-Smoked Beef Pastrami

Bbq · 8640 min · beef · dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 5 lb beef navel plate or brisket flat
• 1 cup kosher salt
• 4 tsp pink curing salt #1
• 1/2 cup dark brown sugar
• 2 tbsp pickling spice
• 8 cloves garlic
• 4 bay leaves
• 1/2 cup black peppercorns
• 1/4 cup coriander seeds
• 2 tbsp yellow mustard seeds
• 2 tbsp garlic powder
• 1 tbsp onion powder

1. Trim the beef to an even 3/4-inch fat cap and set it in a non-reactive container that it fits snugly.
2. Boil 1 gallon of water with the kosher salt, curing salt, brown sugar, the pickling spice, the smashed garlic and the bay leaves; cool the brine below 40°F over ice before it touches the meat.
3. Pour the cold brine over the beef, weight it under a plate so nothing floats, and cure at 38°F for 5 days, turning it once a day.
4. Rinse under cold water and soak in fresh cold water for 2 hours, changing the water once, or the crust will be too salty to eat.
5. Crack the peppercorns and coriander coarsely, mix with the mustard seeds, garlic powder and onion powder, and press the mixture onto every surface.
6. Smoke at 250°F over oak or cherry until the internal temperature reads 165°F, about 6 hours.
7. Wrap tightly in foil with 1/4 cup water and return to the smoker until a probe slides into the center with no resistance at 203°F, about 3 hours more.
8. Rest 1 hour, chill overnight, then steam the slab for 45 minutes and slice 1/4-inch thick against the grain.

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Homestyle Turkey Noodle Soup With Garlic Bread

American · 45 min · turkey · high-protein

Ingredients & steps ↓

• 1 lb cooked turkey breast, shredded
• 7 oz wide egg noodles
• 3 medium carrots, sliced
• 3 ribs celery, sliced
• 1 large yellow onion, diced
• 9 cups chicken broth
• 1 3/4 tbsp butter
• 9 oz loaf Italian bread
• 4 tbsp butter for the garlic bread
• 6 cloves garlic, minced
• 3 tbsp parsley, chopped
• 1 tsp each bay leaf, thyme, salt, pepper

1. Melt the 1 3/4 tbsp butter in a large pot and cook the onion, carrots, and celery over medium 8 minutes, until the onion is translucent and the carrots have lost their raw snap.
2. Add half the garlic and cook 30 seconds until fragrant, then pour in the broth with the bay leaf and thyme.
3. Bring to a boil, reduce to a simmer, and cook 12 minutes so the vegetables soften and the broth takes on their flavor.
4. Heat the oven to 400F, split the loaf lengthwise, and spread it with the remaining butter mashed with the rest of the garlic and half the parsley.
5. Bake the bread 10 minutes, until the edges are crisp and the butter has soaked in, then broil 1 minute for color.
6. Add the noodles to the pot and cook 6 minutes, until just tender; pulling them early keeps them from bloating in leftovers.
7. Stir in the turkey, heat 2 minutes until steaming, season, and finish with parsley. Serve with the garlic bread.

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Honey Barbecue Chicken Thigh Bowls With Rice And Slaw

American · 30 min · chicken · gluten-free, high-protein

Ingredients & steps ↓

• 1 3/4 lb boneless chicken thighs
• 3/4 cup barbecue sauce
• 2 tbsp honey
• 4 cups cooked microwave white rice
• 4 cups bagged coleslaw mix
• 3 tbsp mayonnaise
• 3/4 cup sharp cheddar, shredded
• 1 1/2 tbsp vegetable oil
• 1 tsp each smoked paprika, garlic powder, salt and cider vinegar

1. Pat the thighs dry and season with the paprika, garlic powder and salt. Sear them in the oil in a hot skillet, 5 minutes on the first side without touching them, until the underside is mahogany.
2. Flip and cook 5 minutes more, then brush on half the barbecue sauce mixed with the honey and turn the heat to medium-low.
3. Glaze and turn the thighs for 4 to 5 minutes until the sauce is sticky and slightly charred at the edges and the meat reads 175F.
4. Toss the slaw with the mayonnaise and vinegar, warm the rice, and slice the thighs across into thick strips. Build bowls with rice, chicken, slaw, cheddar and the rest of the sauce.

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Honey Garlic Chicken Stir-Fry With Broccoli And Rice

American · 35 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

• 1 1/3 lb boneless skinless chicken thighs, sliced thin
• 1 1/2 cups long-grain white rice
• 14 oz broccoli, cut in florets
• 3 medium carrots, sliced on the bias
• 3 tbsp honey
• 3 tbsp soy sauce
• 2 1/2 tbsp vegetable oil
• 5 cloves garlic, minced
• 1 tbsp cornstarch
• 4 scallions, sliced
• 1 tsp each black pepper and red pepper flakes

1. Rinse the rice, then simmer it with 2 1/4 cups water, covered, 15 minutes; rest 5 minutes off the heat and fluff with a fork.
2. Whisk the honey, soy sauce, cornstarch, pepper flakes, and 1/3 cup water into a smooth sauce with no lumps.
3. Heat 1 tbsp of the oil in a wide skillet over high until it just smokes, add half the chicken in one layer, and sear 2 minutes without moving until browned. Turn, cook 1 minute, and remove. Repeat with the second batch.
4. Add the remaining oil, then the broccoli and carrots, and stir-fry 3 minutes until the broccoli turns bright green and the edges char.
5. Splash in 1/4 cup water, cover, and steam 2 minutes until the florets are crisp-tender.
6. Return the chicken, add the garlic, and toss 30 seconds until fragrant.
7. Pour in the sauce and stir 1 minute until it thickens and coats everything in a glossy layer; finish with scallions over the rice.

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Honey Mustard Pork Chops With Skillet Apples And Rice

American · 30 min · pork · high-protein

Ingredients & steps ↓

• 4, about 6 oz each boneless pork chops
• 2 firm, cored and sliced thick apples
• 4 cups cooked microwave white rice
• 3 tbsp honey
• 1/4 cup whole-grain mustard
• 3 tbsp butter
• 1 1/2 tbsp olive oil
• 1, sliced yellow onion
• 1/2 cup chicken broth
• to taste fresh thyme, salt and pepper

1. Whisk the honey and mustard together. Pat the chops dry, season hard with salt and pepper, and sear them in the oil over medium-high for 4 minutes a side until a brown crust forms and they release cleanly from the pan.
2. Move the chops to a plate. Add the butter, apples and onion to the drippings and cook 6 minutes, stirring twice, until the apples take colour on the cut faces but still hold their shape.
3. Pour in the broth and half the honey mustard, scrape the bottom of the pan, and let it bubble down 3 minutes into a glossy sauce.
4. Slide the chops back in, spoon the sauce over, and cook 3 minutes more to 145F. Rest 3 minutes and serve over rice with the rest of the honey mustard on the side.

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Honey Vanilla Yogurt Bowls With Granola And Berries

American · 10 min · vegetarian, gluten-free, high-protein

Ingredients & steps ↓

• 2 lb whole-milk Greek yogurt
• 8 1/2 oz granola
• 1/3 cup honey
• 1 1/3 cups blueberries
• 1 lb strawberries, hulled and sliced
• 1/2 cup sliced almonds
• 1 tsp each vanilla extract and cinnamon

1. Toast the almonds in a dry skillet over medium 3 minutes, shaking often, until they are golden and fragrant; cool them so they stay crisp.
2. Whisk the yogurt with the vanilla and two-thirds of the honey until smooth and slightly loosened.
3. Toss the sliced strawberries with the remaining honey and let them sit 5 minutes, until they release a little syrup.
4. Divide the yogurt among four deep bowls and hollow the center of each with the back of a spoon.
5. Spoon in the macerated strawberries and blueberries, then ring the edge with granola so it stays crunchy.
6. Finish with the toasted almonds and a dusting of cinnamon.

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Honey-Garlic Ham Steak With Roasted Sweet Potatoes

American · 40 min · pork · gluten-free, high-protein

Ingredients & steps ↓

• 1.5 lb (2 steaks) bone-in ham steaks
• 2 lb sweet potatoes, cut in 1-inch cubes
• 1/4 cup honey
• 3 tbsp salted butter
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 12 oz fresh green beans, trimmed
• 4 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1 tsp each black pepper and kosher salt

1. Heat oven to 425F and toss the sweet potato cubes with the olive oil, salt, and pepper on a sheet pan in a single layer.
2. Roast 25 to 30 minutes, turning once at the halfway mark, until the edges are caramelized and a cube collapses when pressed.
3. Add the green beans to the pan for the last 10 minutes so they blister but stay snappy.
4. Meanwhile, pat the ham steaks dry and sear them in a dry skillet over medium-high heat, 3 minutes per side, until the surface is spotted deep brown.
5. Move the ham to a plate, drop the butter and garlic into the pan, and cook 45 seconds until the garlic is fragrant and just barely golden.
6. Whisk in the honey, Dijon, and vinegar and simmer 2 minutes until the glaze thickens and coats the back of a spoon.
7. Return the ham, turning it to lacquer both sides, and cook one more minute until heated through.
8. Cut the steaks into four portions and spoon the pan glaze over the ham and sweet potatoes.

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Honey-Glazed Rainbow Carrots

American · 40 min · vegetarian, gluten-free, low-carb

Ingredients & steps ↓

• 2 lb rainbow carrots
• 3 tbsp unsalted butter
• 3 tbsp honey
• 1 navel orange
• 1 tsp ground coriander
• 2 tsp leaves fresh thyme

1. Heat the oven to 425F. Trim the carrots, halve any thick ones lengthwise so everything is roughly even, and toss on a sheet pan with 1 tbsp oil and 1/2 tsp kosher salt.
2. Roast 20 minutes until the edges start to caramelize and a knife meets just a little resistance.
3. Meanwhile, melt the butter with the honey, the zest and 2 tbsp juice of the orange, and the coriander, simmering 1 minute into our citrus-coriander glaze.
4. Pour the glaze over the carrots, toss to coat, and roast 8-10 minutes more until glossy and tender with sticky, browned tips.
5. Scrape onto a platter with every drop of pan glaze and finish with the thyme leaves and a pinch of flaky salt.

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Honey-Mustard Roasted Salmon With Garlic Butter Potatoes

American · 45 min · fish · pescatarian, gluten-free, high-protein

Ingredients & steps ↓

• 4 (8 oz each) skin-on salmon fillets
• 2 lb baby Yukon gold potatoes
• 1 lb green beans
• 3 tbsp honey
• 3 tbsp Dijon mustard
• 5 tbsp salted butter
• 3 tbsp olive oil
• 5 garlic cloves
• 1 lemon
• 3 tbsp chopped fresh parsley
• 1 tsp smoked paprika
• 1 tsp black pepper

1. Heat the oven to 425F. Halve the potatoes, toss them with the olive oil, paprika, and a teaspoon of salt, and spread them cut-side down on a large sheet pan.
2. Roast the potatoes alone for 20 minutes, until the cut faces are golden and stuck lightly to the pan. Starting them early is what lets the fish and potatoes finish together.
3. Meanwhile whisk the honey, Dijon, and a pinch of salt and pepper into a glaze. Pat the salmon fillets dry and season them.
4. Push the potatoes to one side of the pan. Add the trimmed green beans, tossed with a little of the pan oil, then set the salmon fillets skin-side down in the cleared space and brush the glaze thickly over the tops.
5. Return the pan to the oven for 10 to 13 minutes. The salmon is done when the flesh flakes with gentle pressure from a fork at the thickest part and the center reads 125F for medium. It carries over as it rests, so pull it early rather than late.
6. Melt the butter in a small pan with the sliced garlic over low heat for 2 minutes, until the garlic is fragrant and just barely blond. Let it go past that and it turns bitter.
7. Pour the garlic butter over the potatoes and beans on the pan and toss them right there while everything is hot.
8. Squeeze the lemon over the salmon, scatter the parsley, and serve straight from the pan.

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Hong Shao Rou Red-Braised Pork Belly

Chinese · 90 min · pork · dairy-free, low-carb

Ingredients & steps ↓

• 2 lb skin-on pork belly, cubed
• 3 tbsp rock sugar
• 2 tbsp dark soy sauce
• 3 tbsp light soy sauce
• 1/2 cup Shaoxing wine
• 2 inches, sliced fresh ginger
• 2 pods star anise
• 1 cinnamon stick
• 3, cut into lengths scallions
• 1 tbsp neutral oil

1. Blanch the pork belly in boiling water for 3 minutes, then drain and pat dry.
2. In a heavy pot, melt the rock sugar in oil over medium heat until it forms a light amber caramel.
3. Add the pork and toss to coat in the caramel, browning the cubes for 4 minutes.
4. Add both soy sauces, Shaoxing wine, ginger, star anise, cinnamon, and enough water to almost cover.
5. Bring to a boil, then cover and simmer on low for 60 minutes until fork-tender.
6. Uncover, add the scallions, and reduce the sauce over higher heat for 10 minutes until glossy and clinging.

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Horiatiki Greek Village Salad

Greek · 15 min · vegetarian, gluten-free, low-carb

Ingredients & steps ↓

• 4 ripe tomatoes
• 1 cucumber
• 1 green bell pepper
• 1/2 red onion
• 1/2 cup kalamata olives
• 6 oz feta cheese
• 4 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1 tbsp red wine vinegar

1. Cut tomatoes into wedges and slice the cucumber into thick half-moons.
2. Thinly slice the pepper and red onion.
3. Combine the vegetables in a wide bowl with the olives.
4. Drizzle with olive oil and vinegar and toss gently.
5. Top with a whole slab of feta and sprinkle generously with oregano.

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Hot Crab and Artichoke Dip

American · 40 min · shrimp · pescatarian, low-carb

Ingredients & steps ↓

• 8 oz lump crabmeat
• 8 oz, softened cream cheese
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 14 oz jar, drained marinated artichoke hearts
• 1/2 cup grated Parmesan
• 3 scallions
• 2 cloves garlic
• 1 lemon
• 1 tsp Old Bay seasoning
• 1 tsp hot sauce
• 1 baguette

1. Heat the oven to 375°F and butter a 1.5-quart baking dish.
2. Beat the softened cream cheese with the sour cream and mayonnaise until smooth, then stir in the minced garlic, sliced scallions, Old Bay, hot sauce and the juice of half the lemon.
3. Squeeze the drained artichoke hearts dry, chop them coarsely and fold them in with half the Parmesan.
4. Pick the crabmeat over for shell and fold it through in two additions, keeping the lumps intact.
5. Scrape into the dish, level the top and scatter the remaining Parmesan over it.
6. Bake 22 to 25 minutes, until the edges bubble and the center reads 165°F, then broil 2 minutes for color, watching it the whole time.
7. Slice the baguette, toast the slices in the oven for the last 5 minutes and serve the dip hot with lemon wedges.

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Hot Cross Buns

American · 195 min · vegetarian

Ingredients & steps ↓

• 4 cups bread flour
• 1 cup whole milk
• 2 1/4 tsp (1 packet) instant yeast
• 1/3 cup granulated sugar
• 5 tbsp, softened unsalted butter
• 3, divided large eggs
• 2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1 navel orange
• 3/4 cup raisins
• 1/2 cup dried cranberries
• 1/2 cup all-purpose flour
• 2 tbsp honey

1. Warm the milk to about 110F. In a stand mixer or big bowl, whisk the bread flour, yeast, sugar, 1 tsp kosher salt, the zest of the orange, and our hot cross spice blend — the cinnamon, allspice, nutmeg, and cloves.
2. Add the warm milk, 2 of the eggs, and the softened butter, and knead 8-10 minutes until smooth, supple, and just a little tacky.
3. Knead in the raisins and dried cranberries until evenly speckled, then cover and rise in a warm spot 75-90 minutes until doubled.
4. Punch down, divide into 12 equal pieces, and roll each into a tight ball. Arrange in a greased 9x13 pan, cover, and rise 45 minutes until puffy and touching.
5. Beat the remaining egg and brush it over the buns. Stir the all-purpose flour with 5-6 tbsp water into a thick, pipeable paste and pipe a cross over each row of buns.
6. Bake at 375F for 20-22 minutes until deep golden and 190F in the center of a middle bun. Brush the warm buns with the honey and cool at least 10 minutes before pulling apart.

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Hot Honey Chicken Sandwiches With Pickles And Slaw

American · 30 min · chicken · high-protein

Ingredients & steps ↓

• 1 3/4 lb breaded chicken cutlets
• 4 large hamburger buns
• 3 tbsp honey
• 2 tbsp hot sauce
• 2 tbsp butter
• 2 tbsp mayonnaise
• 2/3 cup dill pickle chips
• 2 1/2 cups bagged coleslaw mix
• 1 tsp each cayenne, garlic powder and salt

1. Heat the oven to 425F and bake the cutlets on a wire rack set over a sheet pan for 18 to 20 minutes, flipping once - the rack lets air under them so the bottom crust stays crisp rather than steaming.
2. Warm the honey, hot sauce, butter and cayenne together in a small pan over low heat until the butter melts and the mixture is pourable, about 2 minutes.
3. Toss the slaw with the mayonnaise and a pinch of salt, and toast the buns cut-side down in a dry skillet for 90 seconds.
4. Brush the hot honey over both sides of each hot cutlet so it soaks into the crust, then stack on the buns with pickles and slaw.

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Hot Roast Beef Subs With Provolone And Peppers

American · 30 min · beef · high-protein

Ingredients & steps ↓

• 1 lb deli roast beef, thinly sliced
• 4 hoagie rolls
• 8 slices provolone
• 2 green bell peppers
• 1 large yellow onion
• 2 tbsp olive oil
• 2 tbsp butter
• 3 tbsp mayonnaise
• 1 cup beef broth
• 4 cloves garlic
• 2 tsp, 1 tsp dried oregano and black pepper

1. Slice the peppers and onion thin and cook in the olive oil over medium-high 10 to 12 minutes, until the edges char and the onions turn sweet and limp.
2. Add the garlic and oregano and cook 45 seconds, just until fragrant.
3. Warm the broth in a wide pan to a bare simmer and dip the roast beef in for 20 to 30 seconds, until it loses its raw pink edge but stays tender.
4. Split the rolls, spread the cut faces with butter, and toast under the broiler 2 minutes, until the edges are golden.
5. Pile the beef into the rolls, top with the peppers and onions, and lay two slices of provolone over each.
6. Broil 2 to 3 minutes more, until the cheese bubbles and browns in spots.
7. Spread mayonnaise on the top lids, close the subs, and press once before cutting.

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Huevos Rancheros

Mexican · 20 min · beans · vegetarian

Ingredients & steps ↓

• 4 corn tortillas
• 4 large eggs
• 1 cup canned refried pinto beans
• 3 ripe tomatoes
• 1 serrano chile
• 1/2 white onion
• 1 garlic clove
• 1/3 cup crumbled queso fresco
• 3 tbsp vegetable oil
• 2 tbsp fresh cilantro

1. Char tomatoes, serrano, onion, and garlic in a dry skillet over medium-high for 6 minutes, turning until blistered.
2. Blend the charred vegetables with a pinch of salt into a loose ranchera salsa, then simmer in a saucepan for 5 minutes.
3. Warm the refried beans in a small pot over low heat, loosening with a splash of water.
4. Lightly fry each tortilla in 1 tbsp oil for 20 seconds per side until pliable, then set on plates.
5. Fry the eggs sunny-side up in the same skillet for 3 minutes until whites set.
6. Spread beans on each tortilla, top with an egg, ladle warm salsa around, and finish with queso fresco and cilantro.

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Hyderabadi Chicken Biryani

Indian · 60 min · chicken · gluten-free, high-protein

Ingredients & steps ↓

• 1 1/2 lb bone-in chicken
• 2 cups basmati rice
• 3/4 cup plain yogurt
• 2 large yellow onion
• 2 tbsp biryani masala
• 1 pinch saffron
• 2 tbsp ginger-garlic paste
• 1/2 cup fresh mint
• 3 tbsp ghee
• 3 tbsp whole milk

1. Fry thinly sliced onions in ghee over medium heat 10 minutes until deep golden; reserve half for layering.
2. Marinate chicken with yogurt, ginger-garlic paste, biryani masala, half the fried onions, mint and salt for at least 20 minutes.
3. Parboil soaked basmati in salted water 5 minutes until 70% cooked, then drain; steep saffron in warm milk.
4. Cook the marinated chicken in a heavy pot 10 minutes, then layer parboiled rice over it and top with reserved onions, mint and saffron milk.
5. Cover tightly and steam (dum) on the lowest heat 20 minutes; rest 5 minutes, then gently fluff and fold to combine layers.

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Inari Sushi Pockets

Japanese · 30 min · tofu · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

• 12 seasoned aburaage tofu pouches
• 4 cups cooked short-grain rice
• 4 tbsp rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 2 tbsp toasted sesame seeds
• 1 carrot

1. Warm rice vinegar with sugar and salt until dissolved to make sushi seasoning.
2. Fold the seasoning through the warm cooked rice with a cutting motion, then cool to room temperature.
3. Finely dice carrot and blanch 2 minutes, then fold into the rice with sesame seeds.
4. Gently open each seasoned tofu pouch without tearing it.
5. Fill each pouch about three-quarters full with sushi rice and press to shape.
6. Fold the pouch edges under and arrange seam-side down.

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Indian Chickpea & Spinach Wraps

Indian · 35 min · beans · vegetarian

Ingredients & steps ↓

• 1 can (15 oz) Canned chickpeas
• 4 cups Fresh spinach
• 1/2 cup Plain Greek yogurt
• 4 large Whole wheat tortillas
• 1 teaspoon Garam masala
• 1 teaspoon Ground cumin
• 2 Garlic cloves
• 2 tablespoons Olive oil
• 1 Lemon
• to taste Salt & pepper

1. Drain and rinse the canned chickpeas. Mince garlic cloves.
2. Heat olive oil in a skillet over medium heat. Add garlic and cook for 1 minute.
3. Add chickpeas, garam masala, cumin, salt, and pepper. Cook for 5-7 minutes until heated through.
4. Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Squeeze lemon juice over the mixture.
5. Warm the whole wheat tortillas in a dry skillet or microwave for a few seconds.
6. Spread a tablespoon of Greek yogurt on each tortilla. Divide the chickpea and spinach mixture among the tortillas.
7. Roll up each tortilla into a wrap, folding in the sides as you go.
8. Serve immediately, optionally with extra lemon or yogurt on the side.

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Indian Chickpea & Vegetable Wraps

Indian · 35 min · beans · vegetarian

Ingredients & steps ↓

• 1 can (15 oz) Canned chickpeas
• 4 large Whole wheat tortillas
• 2 Bell peppers (mixed colors)
• 1 Red onion
• 1/4 cup Fresh cilantro
• 1/2 cup Greek yogurt
• 2 tbsp Lemon juice
• 2 tbsp Olive oil
• 1 tsp Garam masala
• 1 tsp Cumin powder
• to taste Salt
• to taste Black pepper

1. Drain and rinse the canned chickpeas. In a bowl, toss them with 1 teaspoon garam masala, 1 teaspoon cumin, salt, and pepper.
2. Chop the bell peppers and red onion into thin strips. Roughly chop cilantro.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped vegetables and cook for 5-7 minutes until tender.
4. Add the spiced chickpeas to the skillet and cook for another 5 minutes, stirring occasionally.
5. In a small bowl, mix Greek yogurt with lemon juice, a pinch of salt, and chopped cilantro to make a simple sauce.
6. Warm the whole wheat tortillas in a dry skillet or microwave for 20 seconds.
7. Spread a spoonful of the yogurt sauce on each tortilla. Divide the chickpea and vegetable mixture evenly among the tortillas.
8. Roll up the tortillas into wraps, cut in half if desired, and serve immediately.

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Indian Chickpea and Spinach Bowl

Indian · 35 min · beans · vegetarian, vegan, gluten-free

Ingredients & steps ↓

• 2 cans (15 oz each) Canned chickpeas
• 4 cups Fresh spinach
• 1 large Onion
• 2 medium Tomatoes
• 3 Garlic cloves
• 1-inch piece Ginger
• 1 cup Coconut milk
• various, approx. 2 tbsp total Indian spices (cumin, coriander, turmeric, garam masala)
• 2 tbsp Cooking oil (vegetable or mustard)
• to taste Salt
• 1 Lemon

1. Heat oil in a large skillet over medium heat. Add chopped onions and cook until translucent, about 5 minutes.
2. Add minced garlic and ginger; sauté for 1 minute. Stir in spices (cumin, coriander, turmeric, garam masala) and cook for another minute to toast the spices.
3. Add chopped tomatoes and cook until they soften, about 3-4 minutes.
4. Drain and rinse chickpeas; add them to the skillet. Stir well to coat with spices and cook for 5 minutes to heat through.
5. Pour in coconut milk; simmer for 10 minutes until flavors meld and the sauce thickens slightly.
6. Add fresh spinach; cook until wilted, about 2-3 minutes. Season with salt to taste.
7. Squeeze lemon juice over the bowl for brightness. Serve hot, garnished with extra lemon if desired.

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Indian Chickpea and Tomato Salad Bowl

Indian · 30 min · beans · vegetarian, gluten-free

Ingredients & steps ↓

• 2 cans (15 oz each) Canned chickpeas
• 1 pint Cherry tomatoes
• 1 small Red onion
• 1 bunch Fresh cilantro
• 1 Lemon
• 1/2 cup Greek yogurt
• 2 tbsp Olive oil
• to taste Spices (cumin, garam masala, chili powder)

1. Drain and rinse the canned chickpeas. In a bowl, toss chickpeas with 1 tbsp olive oil, cumin, garam masala, chili powder, salt, and pepper.
2. Spread chickpeas on a baking sheet and roast at 400°F (200°C) for 15 minutes until crispy.
3. Chop cherry tomatoes, finely dice red onion, and chop cilantro leaves.
4. In a large bowl, combine roasted chickpeas, cherry tomatoes, red onion, and cilantro.
5. In a small bowl, whisk together lemon juice, remaining olive oil, and a pinch of salt and pepper to make the dressing.
6. Pour dressing over the salad mixture and toss gently.
7. Serve in bowls topped with a dollop of Greek yogurt and additional cilantro if desired.

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Indian Lentil & Veggie Wraps

Indian · 35 min · beans · vegetarian

Ingredients & steps ↓

• 1 cup Red lentils
• 2 medium Carrots
• 2 Bell peppers (any color)
• 1/2 cup Greek yogurt
• 4 Whole wheat wraps
• 2 Garlic cloves
• 1 inch piece Ginger
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 2 tbsp Olive oil
• to taste Salt
• to taste Black pepper

1. Rinse the red lentils thoroughly. In a pot, add lentils and 3 cups of water. Bring to a boil, then simmer for 15 minutes until soft.
2. While lentils cook, dice carrots and bell peppers. Mince garlic and ginger.
3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add garlic and ginger; sauté for 1 minute.
4. Add diced carrots and bell peppers to the skillet. Cook for 5-7 minutes until tender.
5. Stir in turmeric, cumin, coriander, salt, and pepper. Cook for another minute to toast spices.
6. Once lentils are cooked, drain excess water if needed, and stir into the skillet with vegetables. Cook for 5 minutes to meld flavors.
7. Remove from heat and let the mixture cool slightly. Mix in Greek yogurt for creaminess.
8. Warm the whole wheat wraps briefly. Spoon the lentil and veggie mixture onto each wrap, roll up tightly, and serve.

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Indian Spiced Cheese & Egg Breakfast Muffins

Indian · 30 min · vegetarian, keto, low-carb

Ingredients & steps ↓

• 8 large Eggs
• 1 cup, crumbled Paneer (Indian cottage cheese)
• 1 small, finely chopped Green chili
• 2 tbsp, chopped Cilantro
• 1 tsp Cumin powder
• 1/2 tsp Garam masala
• to taste Salt
• 2 tbsp Ghee or coconut oil

1. Preheat the oven to 375°F (190°C). Grease a muffin tin with ghee or coconut oil.
2. In a mixing bowl, beat the eggs until well combined. Mix in the crumbled paneer, chopped green chili, cilantro, cumin powder, garam masala, and salt.
3. Pour the mixture evenly into the prepared muffin tin slots, filling about 3/4 full.
4. Bake in the preheated oven for 15-20 minutes, or until the muffins are set and golden on top.
5. Remove from oven, let cool slightly, then serve warm.

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Indian Spiced Egg and Cauliflower Hash

Indian · 25 min · vegetarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

• 8 Large eggs
• 4 cups Cauliflower florets
• 1 medium Onion
• 1 Green chili
• 1 inch piece Ginger
• 1 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 1 teaspoon Cumin seeds
• to taste Salt
• to taste Black pepper
• 2 tablespoons Olive oil

1. Chop the onion, green chili, and ginger finely.
2. Grate or process the cauliflower into small rice-sized pieces using a food processor or by hand.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
4. Add the chopped onions, green chili, and ginger. Sauté until onions are translucent, about 3-4 minutes.
5. Add the cauliflower rice, turmeric, garam masala, salt, and pepper. Cook for 8-10 minutes, stirring occasionally, until cauliflower is tender.
6. Make 4 small wells in the cauliflower mixture. Crack 2 eggs into each well.
7. Cover the skillet and cook for about 4-5 minutes, or until eggs are set to your preferred doneness.
8. Garnish with additional spices or fresh herbs if desired. Serve hot.

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Indian Spiced Egg and Spinach Breakfast Skillet

Indian · 25 min · vegetarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

• 8 large Eggs
• 4 cups Fresh spinach
• 1 medium Onion
• 2 medium Tomatoes
• 3 Garlic cloves
• 1-inch piece Ginger
• 1 teaspoon Garam masala
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Cumin seeds
• to taste Salt
• to taste Black pepper
• 2 tablespoons Cooking oil (e.g., coconut or avocado oil)

1. Heat oil in a large skillet over medium heat. Add cumin seeds and toast for 30 seconds.
2. Finely chop onion, garlic, and ginger. Add onion to the skillet and sauté until translucent, about 3 minutes.
3. Add garlic and ginger, cook for another minute until fragrant.
4. Stir in chopped tomatoes, garam masala, turmeric, salt, and pepper. Cook until tomatoes soften, about 3-4 minutes.
5. Add spinach to the skillet and cook until wilted, about 2 minutes.
6. Make 4 small wells in the spinach mixture and crack 2 eggs into each well.
7. Cover the skillet and cook until eggs are set to your preferred doneness, about 5-8 minutes.
8. Serve hot, garnished with additional spices if desired.

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Indian Spiced Fish and Vegetable Breakfast Wraps

Indian · 30 min · fish · pescatarian, dairy-free

Ingredients & steps ↓

• 1 lb Firm white fish fillets (e.g., cod or tilapia)
• 4 large Whole wheat tortillas
• 1 Red bell pepper
• 1 medium Onion
• 2 Garlic cloves
• 1 inch piece Ginger
• 2 medium Tomato
• 1 tsp Turmeric powder
• 1 tsp Ground cumin
• 1/2 tsp Chili powder
• 1/4 cup Cilantro (fresh)
• 2 tbsp Olive oil
• to taste Salt
• to taste Black pepper

1. Season the fish fillets with salt, pepper, half of the turmeric, cumin, and chili powder.
2. Heat 1 tbsp of olive oil in a skillet over medium heat. Add chopped onion, garlic, and ginger; sauté until fragrant (about 3 minutes).
3. Add diced tomato and remaining turmeric, cumin, and chili powder. Cook until tomatoes soften (about 5 minutes).
4. Add the seasoned fish fillets to the skillet, cooking for 3-4 minutes per side until cooked through. Break into chunks once cooked.
5. Meanwhile, chop the bell pepper and cilantro. Add the bell pepper to the skillet in the last 2 minutes of cooking to soften slightly.
6. Warm the tortillas in a dry skillet or microwave. Fill each with fish and vegetable mixture, then sprinkle with fresh cilantro.
7. Wrap the tortillas into a burrito-style and serve hot.

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Indian Spiced Lentil & Fish Breakfast Bowl

Indian · 30 min · beans · pescatarian, gluten-free, dairy-free

Ingredients & steps ↓

• 1 cup Red lentils
• 1 cup mixed, chopped Assorted vegetables (carrots, bell peppers, spinach)
• 4 fillets (about 1 lb) White fish fillets (e.g., cod or tilapia)
• 1 tsp Turmeric powder
• 1 tsp Cumin seeds
• 1 tsp Garam masala
• 3 cloves Garlic
• 1 inch piece Ginger
• 2 tbsp Olive oil
• 1 Lemon
• to taste Salt
• to taste Black pepper

1. Rinse the lentils thoroughly and set aside.
2. In a pot, heat 1 tbsp of olive oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add minced garlic and ginger; sauté until fragrant. Stir in chopped vegetables and cook for 3-4 minutes.
4. Add lentils, turmeric, garam masala, salt, and 3 cups of water. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes until lentils are tender.
5. Meanwhile, season fish fillets with salt, pepper, and a squeeze of lemon juice.
6. In a non-stick skillet, heat remaining 1 tbsp of olive oil over medium heat. Cook fish fillets for about 3-4 minutes per side until cooked through.
7. Once lentils and vegetables are cooked, divide the mixture into bowls. Top each with a cooked fish fillet and a squeeze of lemon.
8. Serve hot for a nutritious Indian-inspired breakfast bowl.

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Indian Spiced Lentil & Fish Breakfast Wraps

Indian · 30 min · beans · pescatarian

Ingredients & steps ↓

• 1 cup canned red lentils
• 8 oz firm white fish fillets (e.g., cod or tilapia)
• 4 large whole wheat wraps
• 1 large tomato
• 1 small onion
• 2 garlic cloves
• 1 tbsp total spice mix (cumin, turmeric, coriander)
• 2 tbsp olive oil
• 2 tbsp chopped fresh cilantro

1. Drain and rinse the canned lentils. Set aside.
2. Season fish fillets with half of the spice mix and salt. Heat 1 tbsp olive oil in a skillet over medium heat. Cook fish until flaky, about 4-5 minutes per side. Remove and set aside.
3. In the same skillet, add remaining olive oil, chopped onions, and minced garlic. Sauté until onions are translucent, about 3 minutes.
4. Add chopped tomato and remaining spice mix to the skillet. Cook for 2 minutes until tomatoes soften.
5. Mix in the cooked lentils, stirring well to combine and heat through, about 3 minutes.
6. Flake the cooked fish into bite-sized pieces and add to the lentil mixture. Warm for another 2 minutes.
7. Warm the whole wheat wraps briefly in a dry skillet or microwave. Divide the lentil and fish mixture among the wraps.
8. Garnish with chopped cilantro, roll up the wraps, and serve immediately.

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Indian Spiced Lentil & Fish Tikka Wraps

Indian · 40 min · fish · pescatarian, high-protein

Ingredients & steps ↓

• 1 lb firm white fish fillets (such as cod or tilapia)
• 1 cup red lentils
• 3 garlic cloves
• 1-inch piece ginger root
• 2 tbsp tomato paste
• 1/2 cup yogurt (plain, full-fat)
• 4 large whole wheat wraps
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp paprika
• 2 tbsp cilantro leaves
• 2 tbsp olive oil

1. Start by rinsing the lentils thoroughly. Cook the lentils in boiling water for about 20 minutes until tender, then drain and set aside.
2. Meanwhile, prepare the fish: cut into bite-sized pieces. In a bowl, mix half of the yogurt with cumin, coriander, turmeric, paprika, minced garlic, grated ginger, salt, and pepper to create a marinade. Coat the fish pieces with the marinade and let sit for 10 minutes.
3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the marinated fish and cook for 5-7 minutes until cooked through. Remove and set aside.
4. In the same skillet, add the remaining olive oil and sauté the remaining garlic and ginger until fragrant, about 1 minute. Add the cooked lentils and tomato paste, stirring well to combine, cook for 5 minutes to meld flavors.
5. Warm the wraps in the oven or microwave. Spread a spoonful of the lentil mixture on each wrap, top with cooked fish, and a dollop of the remaining yogurt. Garnish with chopped cilantro.
6. Roll up the wraps tightly. Serve warm, garnished with additional cilantro if desired.

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Indian Spiced Salmon Breakfast Wraps

Indian · 25 min · fish · pescatarian, high-protein

Ingredients & steps ↓

• 4 fillets (about 150g each) Salmon fillets
• 4 large Whole wheat wraps
• 1/2 cup Greek yogurt
• 1, sliced Cucumber
• 1, thinly sliced Red onion
• 1/4 cup, chopped Fresh cilantro
• 1 tsp Garam masala
• 1/2 tsp Turmeric powder
• 1/2 tsp Cumin powder
• 2 tbsp Olive oil

1. Preheat the oven to 180°C (350°F). Season the salmon fillets with garam masala, turmeric, cumin, salt, and pepper.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Sear the salmon for 3-4 minutes per side until golden, then transfer to the oven to finish cooking for 8-10 minutes.
3. While the salmon bakes, prepare the yogurt sauce by mixing Greek yogurt with chopped cilantro, a squeeze of lemon, and a pinch of salt.
4. Warm the whole wheat wraps in a dry skillet or microwave for 20 seconds.
5. Assemble the wraps by spreading a spoonful of yogurt sauce on each, then topping with cucumber slices, red onion, and a piece of cooked salmon.
6. Fold the wraps tightly, cut in half if desired, and serve immediately.

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Indian Spiced Salmon with Tomato-Coconut Curry

Indian · 40 min · fish · pescatarian, low-carb, high-protein

Ingredients & steps ↓

• 4 (6 oz each) Salmon fillets
• 1 cup Coconut milk
• 1 can (14 oz) Canned diced tomatoes
• 1 medium Onion
• 3 Garlic cloves
• 1 inch piece Ginger
• 1 teaspoon Garam masala
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1/2 teaspoon Red chili powder
• 2 tablespoons Vegetable oil
• ¼ cup Fresh cilantro
• to taste Salt

1. Heat oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and grated ginger; cook for 1 minute until fragrant.
3. Stir in garam masala, turmeric, cumin, and red chili powder; cook for 30 seconds to toast the spices.
4. Pour in diced tomatoes and coconut milk; bring to a simmer. Cook for 10 minutes, allowing the sauce to thicken slightly.
5. Season the salmon fillets with salt. Gently place them into the curry sauce, skin side down if applicable.
6. Cover and cook for 8-10 minutes, or until the salmon is cooked through and flakes easily.
7. Garnish with chopped cilantro before serving. Serve hot with rice or naan.

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Indian Spiced Tuna Breakfast Wraps

Indian · 25 min · fish · pescatarian

Ingredients & steps ↓

• 2 cans (5 oz each) Canned tuna in water
• 4 large Whole wheat tortillas
• 1 small Red onion
• 1 large Tomato
• 2 tbsp Fresh cilantro
• 1/2 cup Greek yogurt
• 1 tsp Garam masala
• 1/2 tsp Turmeric powder
• 1/2 tsp Chili powder
• to taste Salt
• 1 tbsp Olive oil

1. Drain the canned tuna and transfer to a mixing bowl. Flake it with a fork.
2. Finely chop the red onion, tomato, and cilantro. Add them to the bowl with tuna.
3. In a small bowl, combine Greek yogurt with garam masala, turmeric, chili powder, and a pinch of salt to create the spiced yogurt dressing.
4. Add the dressing to the tuna mixture and stir well to combine.
5. Warm the whole wheat tortillas in a skillet or microwave for 30 seconds.
6. Spread the tuna mixture evenly onto each tortilla, then roll up to form wraps.
7. Heat a skillet over medium heat with olive oil. Place the wraps seam-side down and cook for 2-3 minutes until golden, then flip and cook the other side.
8. Slice the wraps in half and serve immediately, garnished with extra cilantro if desired.

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Indian Vegetable Stir-Fry with Lentils

Indian · 40 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

• 3 cups Mixed vegetables (bell peppers, carrots, green beans)
• 1 cup Red lentils
• 2 tbsp Coconut oil
• 1 tbsp Ginger garlic paste
• 1 tsp Turmeric powder
• 1 tsp Cumin seeds
• 1 cup Tomatoes, chopped
• to taste Salt
• 2 tbsp Fresh cilantro, chopped

1. Rinse the red lentils thoroughly and set aside.
2. Heat coconut oil in a large pan over medium heat. Add cumin seeds and let them sputter.
3. Add ginger garlic paste and sauté for 1 minute until fragrant.
4. Add chopped tomatoes, turmeric powder, and salt. Cook until tomatoes soften, about 3-4 minutes.
5. Stir in mixed vegetables and cook for another 8-10 minutes until tender.
6. Meanwhile, in a separate pot, cook the lentils in boiling water until soft, about 15 minutes. Drain excess water if necessary.
7. Combine cooked lentils with the vegetable stir-fry, mixing well. Cook together for 5 minutes to blend flavors.
8. Garnish with chopped cilantro before serving.

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Italian Baked Eggs in Tomato Sauce

Italian · 25 min · vegetarian, keto, low-carb

Ingredients & steps ↓

• 6 eggs
• 14 oz canned crushed tomatoes
• 2 garlic cloves
• 2 tbsp fresh basil
• 1/4 cup parmesan
• 2 tbsp olive oil
• 1/2 tsp dried oregano

1. Heat the oven to 375F. Warm olive oil and sliced garlic in an ovenproof skillet, then add crushed tomatoes and oregano.
2. Simmer the sauce 5 minutes until slightly thickened.
3. Make wells and crack in the eggs; season with salt.
4. Transfer the skillet to the oven and bake 8 to 10 minutes, until the whites are set but the yolks stay soft.
5. Top with parmesan and basil and serve with bread.

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Italian Breakfast Breakfast Bowl

Italian · 25 min · vegetarian, gluten-free

Ingredients & steps ↓

• 4 large Eggs
• 1 cup Rolled oats
• 1 cup Cherry tomatoes
• 1/4 cup Fresh basil
• 1/2 cup Mozzarella cheese, shredded
• 2 tablespoons Olive oil
• to taste Salt
• to taste Black pepper

1. Cook the oats according to package instructions, then set aside.
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add cherry tomatoes and cook until blistered, about 3-4 minutes.
3. While tomatoes cook, in a small bowl, beat eggs with a pinch of salt and pepper.
4. Push tomatoes to one side of the skillet, pour beaten eggs into the other side, and scramble until just set.
5. Warm the cooked oats in a bowl, then top with scrambled eggs and tomatoes.
6. Garnish with shredded mozzarella and fresh basil leaves.
7. Drizzle with remaining olive oil, season with salt and pepper to taste, and serve warm.

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Italian Breakfast Bruschetta with Tomato and Basil

Italian · 25 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 1 loaf Baguette or Italian bread
• 2 cups Cherry tomatoes
• 1/4 cup Fresh basil leaves
• 2 Garlic cloves
• 3 tablespoons Extra virgin olive oil
• 1 teaspoon Balsamic vinegar
• to taste Salt
• to taste Black pepper

1. Preheat the oven to 375°F (190°C). Slice the bread into 1/2-inch thick pieces and arrange on a baking sheet. Toast in the oven for 6-8 minutes until golden and crispy.
2. Meanwhile, dice the cherry tomatoes and chop the basil leaves finely. Mince the garlic.
3. In a bowl, combine tomatoes, basil, garlic, 2 tablespoons of olive oil, balsamic vinegar, salt, and pepper. Mix well and let sit for 10 minutes to allow flavors to meld.
4. Remove toasted bread from oven and let cool slightly.
5. Top each bread slice with a generous spoonful of the tomato mixture.
6. Drizzle the remaining 1 tablespoon of olive oil over the bruschetta.
7. Serve immediately as a fresh, flavorful breakfast or brunch dish.

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Italian Breakfast Frittata with Bell Peppers and Parmesan

Italian · 30 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓

• 8 large Eggs
• 2 medium Red bell peppers
• 1/2 cup grated Parmesan cheese
• 2 tablespoons Olive oil
• to taste Salt
• to taste Black pepper
• 2 tablespoons chopped Fresh parsley

1. Preheat oven to 375°F (190°C).
2. Slice the red bell peppers into thin strips.
3. In a mixing bowl, whisk the eggs with salt, pepper, and grated Parmesan cheese.
4. Heat olive oil in an oven-safe skillet over medium heat.
5. Add sliced peppers to the skillet and sauté until tender, about 5 minutes.
6. Pour the egg mixture over the peppers, spreading evenly.
7. Cook on stovetop for about 2-3 minutes until edges begin to set.
8. Transfer the skillet to the oven and bake for 15 minutes until the frittata is puffed and fully cooked.
9. Garnish with chopped parsley before serving.

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Italian Breakfast Frittata with Cherry Tomatoes and Basil

Italian · 30 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓

• 8 large eggs
• 1 cup cherry tomatoes
• 1/4 cup fresh basil leaves
• 1/2 cup mozzarella cheese, shredded
• 2 tablespoons olive oil
• to taste salt
• to taste black pepper

1. Preheat oven to 375°F (190°C). In a mixing bowl, beat the eggs with a pinch of salt and pepper.
2. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Add cherry tomatoes and cook until they start to burst, about 3-4 minutes.
3. Add chopped basil and shredded mozzarella to the eggs, then pour the mixture into the skillet over the tomatoes.
4. Cook on the stovetop for 2-3 minutes until the edges start to set.
5. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is puffed and cooked through.
6. Remove from oven, let cool slightly, then slice and serve garnished with extra basil if desired.

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Italian Breakfast Frittata with Potatoes and Herbs

Italian · 30 min · vegetarian, gluten-free, low-carb

Ingredients & steps ↓

• 8 large eggs
• 1 pound baby potatoes
• 1/4 cup fresh basil
• 1/4 cup grated parmesan cheese
• 2 tablespoons olive oil
• to taste salt
• to taste black pepper
• 1 garlic clove

1. Preheat oven to 375°F (190°C).
2. Slice baby potatoes thinly. In an ovenproof skillet, heat 1 tablespoon of olive oil over medium heat. Add potatoes, season with salt and pepper, and cook until golden and tender, about 8-10 minutes.
3. Mince garlic and add to the skillet; cook for 1 minute more.
4. In a bowl, beat eggs with chopped basil, grated Parmesan, a pinch of salt and pepper.
5. Pour egg mixture over potatoes in the skillet. Cook on the stovetop for 2-3 minutes until edges start to set.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the eggs are fully set and slightly puffed.
7. Remove from oven, garnish with extra basil if desired, and slice into portions.

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Italian Breakfast Frittata with Spinach and Cherry Tomatoes

Italian · 30 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓

• 8 large Eggs
• 2 cups Fresh spinach
• 1 cup Cherry tomatoes
• 1/2 cup Ricotta cheese
• 2 tablespoons Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• a few leaves Fresh basil

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk eggs with salt and pepper. Stir in ricotta cheese.
3. Heat olive oil in an oven-safe skillet over medium heat. Add cherry tomatoes and cook until slightly softened, about 3 minutes.
4. Add spinach to the skillet and cook until wilted, about 2 minutes.
5. Pour the egg mixture into the skillet, spreading evenly. Cook without stirring for about 3 minutes until the edges start to set.
6. Transfer the skillet to the oven and bake for 12-15 minutes until the frittata is puffed and cooked through.
7. Garnish with fresh basil leaves before serving.
8. Slice and serve warm.

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Italian Breakfast Frittata with Spinach and Tomatoes

Italian · 30 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓

• 8 large Eggs
• 2 cups Fresh spinach
• 1 cup Cherry tomatoes
• ½ cup Grated Parmesan cheese
• 2 tablespoons Olive oil
• ½ teaspoon Salt
• ¼ teaspoon Black pepper
• a few leaves Fresh basil (optional)

1. Preheat the oven to 375°F (190°C). In a mixing bowl, whisk together the eggs, Parmesan cheese, salt, and pepper.
2. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Add the spinach and cook until wilted, about 2 minutes.
3. Add the cherry tomatoes to the skillet and cook for another 2 minutes.
4. Pour the egg mixture into the skillet, spreading evenly over the vegetables. Cook without stirring for 2-3 minutes until the edges begin to set.
5. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the frittata is puffed and fully set.
6. Remove from the oven, garnish with fresh basil if desired, and slice into four servings.

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Italian Breakfast Frittata with Sun-Dried Tomatoes and Basil

Italian · 30 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓

• 8 large Eggs
• 1/3 cup Sun-dried tomatoes (packed in oil)
• 1/4 cup Fresh basil leaves
• 2 tablespoons Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/4 cup Grated Parmesan cheese

1. Preheat your oven to 375°F (190°C). In a mixing bowl, whisk together eggs, salt, and pepper.
2. Chop the sun-dried tomatoes and basil leaves. Add them to the egg mixture and stir to combine.
3. Heat olive oil in an ovenproof skillet over medium heat. Pour in the egg mixture and cook for 3-4 minutes until the edges start to set.
4. Sprinkle grated Parmesan cheese evenly over the top.
5. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is puffed and golden.
6. Remove from oven, let cool for a few minutes, then slice and serve warm.

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Italian Breakfast Frittata with Tomatoes and Basil

Italian · 30 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓

• 8 large eggs
• 1 cup cherry tomatoes
• 1/4 cup fresh basil leaves
• 1/2 cup mozzarella cheese, shredded
• 2 tablespoons olive oil
• to taste salt
• to taste black pepper

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, salt, and pepper.
3. Heat olive oil in an oven-safe skillet over medium heat.
4. Add halved cherry tomatoes and cook for 2-3 minutes until slightly softened.
5. Pour beaten eggs into the skillet, evenly distributing tomatoes.
6. Sprinkle shredded mozzarella and torn basil leaves on top.
7. Cook on stovetop for 2-3 minutes until edges start to set, then transfer skillet to oven.
8. Bake for 12-15 minutes until the frittata is puffed and cooked through. Slice and serve.

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Italian Breakfast Frittata with Zucchini and Parmesan

Italian · 30 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓

• 8 large eggs
• 2 small zucchini
• 1/2 cup Parmesan cheese, grated
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh basil (optional)

1. Preheat oven to 375°F (190°C). Slice zucchini into thin rounds.
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add zucchini slices and sauté until tender, about 5 minutes. Season with a pinch of salt and pepper.
3. In a mixing bowl, whisk together eggs, grated Parmesan, remaining 1 tablespoon olive oil, salt, and pepper.
4. Spread cooked zucchini evenly in an ovenproof skillet or baking dish. Pour egg mixture over zucchini.
5. Bake in preheated oven for 15-20 minutes, or until the eggs are set and lightly golden on top.
6. Remove from oven, garnish with chopped fresh basil if desired, and let rest for a few minutes before slicing.
7. Serve warm, cut into 4 slices.

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Italian Breakfast Polenta with Tomato and Basil

Italian · 30 min · vegetarian, gluten-free

Ingredients & steps ↓

• 1 cup instant polenta
• 4 cups vegetable broth
• 2 cups cherry tomatoes
• 1/2 cup fresh basil leaves
• 2 tablespoons olive oil
• 2 garlic cloves
• 1/4 cup parmesan cheese
• to taste salt
• to taste black pepper

1. Bring vegetable broth to a boil in a saucepan. Add salt and gradually whisk in the instant polenta, stirring constantly to prevent lumps. Reduce heat and cook, stirring frequently, until thickened (about 5-7 minutes).
2. While the polenta cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
3. Add cherry tomatoes to the skillet, cook until they start to burst and release juices (about 5 minutes). Season with salt and pepper to taste.
4. Once the polenta is thick and creamy, stir in the remaining tablespoon of olive oil and half of the chopped basil. Transfer to serving bowls or a large platter.
5. Top the polenta with the sautéed tomatoes, their juices, and sprinkle with grated Parmesan cheese.
6. Garnish with remaining basil leaves. Serve warm.

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Italian Breakfast Savory Polenta Bowls

Italian · 30 min · vegetarian, gluten-free

Ingredients & steps ↓

• 1 cup instant polenta
• 4 cups vegetable broth
• 1 cup cherry tomatoes
• 1/4 cup fresh basil
• 1/2 cup fresh mozzarella
• 2 tbsp olive oil
• to taste salt
• to taste black pepper

1. Bring vegetable broth to a boil in a saucepan. Gradually whisk in the instant polenta, stirring constantly to prevent lumps. Reduce heat and cook for about 5 minutes until thickened. Divide the polenta into four bowls.
2. While the polenta cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add cherry tomatoes and cook for 3-4 minutes until they soften and burst. Season with a pinch of salt and pepper.
3. Once the polenta is ready, spoon it into serving bowls. Top each with the sautéed cherry tomatoes, torn fresh basil, and chunks of mozzarella cheese.
4. Drizzle each bowl with a teaspoon of olive oil and garnish with additional basil leaves if desired. Serve immediately for a warm, savory breakfast.

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