eggs Archives - Cooking in my Genes https://www.cookinginmygenes.com/tag/eggs/ Simple & seasonal recipes meant to be shared. Sat, 03 May 2025 03:15:34 +0000 en-US hourly 1 https://www.cookinginmygenes.com/wp-content/uploads/2026/03/favicon-220x280.png eggs Archives - Cooking in my Genes https://www.cookinginmygenes.com/tag/eggs/ 32 32 Spring Frittata Recipe with Arugula and Fresh Herbs https://www.cookinginmygenes.com/spring-frittata-with-arugula-and-herbs/ https://www.cookinginmygenes.com/spring-frittata-with-arugula-and-herbs/#respond Fri, 02 May 2025 21:15:42 +0000 https://www.cookinginmygenes.com/?p=6892 This Spring frittata with Arugula and Fresh Herbs is a lovely way to celebrate the season! Filled with fresh greens and herbs, this one-pan meal cooks on the stove-top and then finishes in the oven. It’s easy to make and delicious for breakfast, brunch or dinner. Frittata is a go-to recipe for me truly anytime...

The post Spring Frittata Recipe with Arugula and Fresh Herbs appeared first on Cooking in my Genes.

]]> This Spring frittata with Arugula and Fresh Herbs is a lovely way to celebrate the season!

Spring frittata in a cast iron pan

Filled with fresh greens and herbs, this one-pan meal cooks on the stove-top and then finishes in the oven.

It’s easy to make and delicious for breakfast, brunch or dinner.

Frittata is a go-to recipe for me truly anytime of year because you can literally make them with a few key simple ingredients.

While I love my crustless quiche recipe (which is another baked egg dish), this frittata can be made much more quickly!

Whether for a weekend breakfast or brunch or an easy weeknight dinner, this is an egg recipe you can turn to anytime. And, a frittata is truly perfect for Easter Brunch or celebrating Mother’s Day at home.

why you’ll love this Spring frittata recipe

  • It’s the perfect dish to serve for brunch!
  • Meal prep this recipe for easy breakfasts all week long.
  • You can enjoy a frittata any time of the day – breakfast, brunch, lunch or dinner.

ingredients to make a frittata recipe

ingredients needed to make this Spring frittata

Fresh greens & herbs: Use more crisp greens like arugula or even kale as they stand up to being cooked. Along with fresh herbs like parsley, chives or dill, the flavours will really shine.

Eggs: The main ingredient of a frittata! I like to use large eggs in this recipe

Milk & cheese: A combination of milk, ricotta and parmesan cheese gives the frittata a lovely, creamy texture.

Onions: diced yellow or white onion is sautéed in olive oil to start building flavour for this recipe.

Salt and pepper: Flavour, flavour, flavour!

slices of bread

how to make this Springtime frittata recipe

Step 1: Preheat the oven to 350F and place a 10 inch oven-safe skillet or cast iron skillet on the stovetop.

Step 2: Whisk eggs, milk, ricotta, salt and pepper and set aside.

Step 3: Prep other ingredients: dice onions, measure out herbs and arugula.

Step 4: Add 3 tbsp olive oil to pan and turn to medium heat. Once pan is hot add onions and cook for 5-7 minutes to soften.

Step 5: Stir in the arugula & herbs and stir to just wilt the greens, about 1-2 minutes.

Step 6: Pour egg mixture into the skillet, stir to incorporate the onions and greens in the pan and then leave to cook until the edges of the frittata just start to pull away from the side of the skillet, about 5-7 minutes.

Step 7: Top the frittata with parmesan cheese and then transfer to the oven and bake to set, about 15-18 minutes. (When it’s done the middle of the frittata will spring back when pressed with a finger).

Step 8: Set aside to cool for a few minutes.

Step 9: Slice and top with microgreens or a sprinkle of fresh herbs and serve with a side of bread & butter if so desired.

close up of frittata with herbs on top

expert tips

slice of frittata on a plate

common questions

Can I use another type of cheese to top this frittata?
I like to substitute the parmesan cheese with an equal amount of goat cheese if you want to switch things up!

What can I substitute arugula with?
A good substitute for arugula is baby spinach or even swiss chard.

Can I add other Spring vegetables to this recipe?
Yes! You can use 1/2-1 cup of chopped asparagus for example – I would saute the asparagus after the onions for a few minutes and then follow the rest of the recipe steps.

Spring frittata in a pan topped with fresh herbs

how to store this Spring frittata

  • Make sure to let the frittata fully cool before storing in the fridge in an airtight container for up to 4-5 days.
  • To freeze, let the frittata fully cool and then wrap each slice in one layer of plastic wrap or parchment paper and then a second layer of foil – two layers helps to prevent freezer burn. Store the wrapped frittata slices in a ziploc bag or airtight container in the freezer for up to three months.
  • Let frozen frittata slices defrost in the fridge overnight before reheating.
  • You can reheat frittata in the oven at 350F for 5 minutes or until warmed through. Alternatively you can warm in the microwave in 30 seconds increments until warmed through.

More egg recipes to love from the blog:

Healthy Crustless Veggie Breakfast Quiche Recipe

Swiss Chard, Goat Cheese & Leek Frittata

Shakshuka (Poached Eggs in Tomato Sauce)

Bacon, Mushroom & Spinach Quiche

frittata with fresh spring greens
Print

Spring Frittata Recipe with Arugula and Fresh Herbs

An easy & flavourful frittata made with crisp arugula and fresh herbs! Made with just 10 ingredients, it's perfect for any Spring meal.
Course Breakfast, brunch
Cuisine American
Keyword frittata
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 slices
Author Jess

Equipment

  • 10 inch skillet

Ingredients

  • 8 eggs
  • 1/3 cup milk whole milk or 2% work best
  • 3 tbsp extra virgin olive oil
  • 1/2 cup ricotta cheese
  • 1/2 tsp kosher or sea salt
  • ground pepper
  • 1/2 cup diced onions (about half small yellow or white onion)
  • 2 cups packed arugula shredded kale would also work
  • 1/4 cup chopped herbs (mix of 2 tbsp chopped parsley, 2 tbsp chopped chives or dill)
  • 1/3 cup shredded parmesan cheese
  • microgreens for garnish

Instructions

  • Preheat the oven to 350F and place a 10 inch skillet on the stovetop.
  • Whisk eggs, milk, ricotta, salt and pepper and set aside.
  • Prep other ingredients: dice onions, measure out herbs and arugula.
  • Add 3 tbsp olive oil to pan and turn to medium heat. Once pan is hot add onions and cook for 5-7 minutes to soften.
  • Stir in the arugula & herbs to just wilt, stirring to just wilt the greens, about 1 minute.
  • Pour the eggs & milk mixture into the pan, stir to incorporate the onions and greens in the pan and then leave to cook until the edges of the frittata just start to pull away from the pan, about 5-7 minutes.
  • Top with parmesan cheese and then transfer to the oven and bake to set, about 15-18 minutes. (When it's done the middle of the frittata will spring back when presssed with a finger).
  • Set aside to cool for a few minutes.
  • Slice and top with microgreens and serve with a side of bread & butter if so desired.

Notes

  • Make sure to let the frittata fully cool before storing in the fridge in an airtight container for up to 4-5 days.
  • To freeze, let the frittata fully cool and then wrap each slice in one layer of plastic wrap or parchment paper and then a second layer of foil - two layers helps to prevent freezer burn. Store the wrapped frittata slices in a ziploc bag or airtight container in the freezer for up to three months. Let frozen frittata slices defrost in the fridge overnight.
  • You can reheat frittata in the oven at 350F for 5 minutes or until warmed through. Alternatively you can warm in the microwave in 30 seconds increments until warmed through.

 

The post Spring Frittata Recipe with Arugula and Fresh Herbs appeared first on Cooking in my Genes.

]]> https://www.cookinginmygenes.com/spring-frittata-with-arugula-and-herbs/feed/ 0 Easy Egg Breakfast Quesadillas with Pinto Beans https://www.cookinginmygenes.com/easy-egg-breakfast-quesadillas-with-pinto-beans/ https://www.cookinginmygenes.com/easy-egg-breakfast-quesadillas-with-pinto-beans/#respond Fri, 10 May 2024 16:56:37 +0000 https://www.cookinginmygenes.com/?p=10347 Shake up your breakfast routine with these Easy Egg Breakfast Quesadillas with Pinto Beans. By using pinto beans AND eggs you get an easy high protein breakfast made with simple ingredients. These are a great way to start the day when you want a quick, filling and nutritious breakfast! Melty cheese, creamy pinto beans, crunchy...

The post Easy Egg Breakfast Quesadillas with Pinto Beans appeared first on Cooking in my Genes.

]]> Shake up your breakfast routine with these Easy Egg Breakfast Quesadillas with Pinto Beans.

stack of egg quesadillas with pinto beans

By using pinto beans AND eggs you get an easy high protein breakfast made with simple ingredients.

These are a great way to start the day when you want a quick, filling and nutritious breakfast!

Melty cheese, creamy pinto beans, crunchy peppers and eggs together in a crispy tortilla for breakfast is a scrumptious way to start the day, just like my breakfast tacos recipe.

I love adding pulses like white beans and chickpeas to my favourite dinner recipes like this One Pot Marry Me Butter Beans and this One Pan Roasted Chicken with Chickpeas.  But, I wanted to shake up my breakfast by adding delicious, protein-packed pinto beans to these easy egg quesadillas!  They have a creamy texture and mild flavour so it makes adding them to a breakfast recipe like this a breeze.

breakfast quesadilla cut up on a platter with avocado

Pinto beans are grown right across the Canadian prairies, specifically in the southern part of Alberta close to where I live.  Pulses like pinto beans add a delicious texture to these egg quesadillas and are fabulous for increasing daily values of protein, fiber, iron and magnesium.

Why you’ll love these pinto bean breakfast quesadillas

  • Perfect for busy mornings!
  • Packed with over 30g of protein AND 7g of fiber per serving.
  • Easily adaptable to your tastes!
  • Make these gluten-free by using your favourite gluten-free tortillas.
  • An easy breakfast idea the whole family will love!

close up shot of pinto beans

Ingredients

Pinto beans: you’ll need 3/4 cup cooked pinto beans to add a dose of protein and fiber

Eggs: eggs are a classic breakfast ingredient which provides an excellent dose of protein and Vitamin D!

Seasonings: use salt, pepper, garlic powder and hot sauce to season the quesadillas

Spinach: fresh chopped spinach adds a great dose of veggies to this recipe

Canola oil: locally produced canola oil is the perfect pairing for this recipe; it is flavour neutral, and heart healthy so it’s perfect for this recipe

Bell peppers: I like to use a bit of red bell pepper for some crunch and colour; however you can use whatever colour of bell pepper you’d like

Tortillas: I like to use whole wheat tortillas to up the fiber in this recipe but you can use flour tortillas or your favourite gluten-free tortillas

Shredded Cheese: use one type of cheese or mix a few! Make sure to use a type of cheese that melts well. I like cheddar cheese, monterey jack and pepper jack cheeses.

Garnishes: serve with lime wedges, Greek yogurt or sour cream, hot sauce, salsa and/or avocado; choose your favourites!

whisked eggs in a bowl, tomatoes in a bowl, spinach in a bowl, cheese in a bowl

How to make this easy breakfast quesadilla recipe

Step 1: Add eggs to a bowl with a few dashes of hot sauce and ½ tsp salt and ½ tsp pepper. Whisk until well combined and set aside.

Step 2: Add 1/2 tbsp canola oil to a medium non-stick pan over medium heat. Once the pan is warm, add the pinto beans, diced bell peppers and garlic powder and cook for 4-5 minutes to soften. Next add the spinach and cook, stirring often until wilted.

Step 3: Turn the pan to medium-low heat and add the whisked eggs. Cook, stirring often until the eggs are just set about 4-5 minutes. Remove the eggs from the pan to a plate or bowl and set aside.

Step 4: Next add in 1/2 tbsp canola oil to the same pan over medium heat.  Add one tortilla to the pan, then sprinkle ½ cup shredded cheese in a single layer, followed by the cooked egg mixture, remaining shredded cheese and the second tortilla. Cook for 2-3 minutes or until golden brown on one side, flip the quesadilla and cook for another 2-3 minutes or until golden brown on the second side.

Step 5: Transfer to a cutting board and let cool for a few minutes before cutting into triangles using a pizza cutter or very sharp knife. Serve with lime wedges, Greek yogurt, hot sauce, salsa and/or avocado; choose your favourite toppings!

one slice of breakfast quesadilla with hot sauce

Expert tips to make these easy breakfast quesadillas

  • If you only want to make one serving just make half of the recipe, using 3 eggs and one tortilla.  To make the quesadilla, cook the egg and pinto bean filling first. Then, add the tortilla to the pan and layer the cheese, cooked egg mixture and the rest of the cheese on one half of the tortilla. Then, fold over and cook for a few minutes on each side, until golden brown.
  • Make these gluten-free by using your favourite gluten-free tortillas!
  • If you prefer you can use cooking spray instead of canola oil just be sure to spray the frying pan very well.
  • Make this breakfast go further by serving with a side of breakfast potatoes or breakfast sausage.
  • Replace the spinach with other greens like thinly chopped kale or swiss chard.

close up shot of pinto bean egg quesadillas

How to meal prep these breakfast quesadillas

For the fridge:

  • Prep and store the fluffy scrambled eggs filling in an airtight container in the fridge for up to 3 days. When ready to make the quesadilla, follow the instructions on how to cook the quesadilla in a pan below.

For the freezer:

  • Cook the pinto bean breakfast quesadillas fully and then allow them to fully cool. Cut the quesadilla into half and lay on a parchment paper lined baking sheet and freeze for 1 hour. Then, wrap the quesadilla halves in plastic wrap or parchment paper and store in a freezer bag for up to 2 months.  Put the quesadillas into the fridge overnight to thaw and then warm up for breakfast the next morning in a skillet on medium heat for a few minutes each side or in the oven / toaster oven at 350F for 5-8 minutes or until warmed through.

breakfast quesadilla cut up on a platter with avocado

Common questions

Can I use a different kind of bean?
If you don’t have pinto beans on hand, a great ingredient swap would be black beans or white beans like cannellini, Great Northern or white kidney beans.

What if I don’t have canola oil?
You can swap the canola oil in the recipe for extra virgin olive oil if preferred.

How to store these breakfast quesadillas

Cooked breakfast quesadillas can be stored in an airtight container in the fridge for up to one day, any longer and the tortilla can become soggy. It’s best to reheat in the oven at 350F for 5-8 minutes or in a frying pan on medium-low until heated through and crisped up again.  See above for meal prep tips for both fridge and freezer options.

stack of egg quesadillas with pinto beans
Print

Easy Egg Breakfast Quesadillas with Pinto Beans

These Egg Breakfast Quesadillas with Pinto Beans are packed with over 30g of protein! Easy to make & meal prep for the week ahead too.
Course Breakfast
Cuisine American
Keyword pinto beans
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Jess

Ingredients

  • 5 eggs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • dash hot sauce
  • 1 tbsp canola oil, divided
  • 3/4 cup cooked pinto beans
  • 1/4 cup chopped red pepper
  • 1/2 tsp garlic powder
  • 1 cup chopped fresh spinach
  • 2 medium (8-9 inches) tortillas
  • 1 cup shredded cheese (cheddar and Monterey Jack is a nice mix)

For serving

  • lime wedges
  • Greek yogurt or sour cream
  • hot sauce and/or salsa
  • avocado

Instructions

  • Add eggs to a bowl with a few dashes of hot sauce and ½ tsp salt and ½ tsp pepper. Whisk until well combined and set aside.
  • Add 1/2 tbsp canola oil to a medium non-stick pan over medium heat. Once the pan is warm, add the pinto beans, diced bell peppers and garlic powder and cook for 4-5 minutes to soften. Next add the spinach and cook, stirring often until wilted.
  • Turn the pan to medium-low heat and add the whisked eggs. Cook, stirring often until the eggs are just set about 4-5 minutes. Remove the eggs from the pan to a plate or bowl and set aside.
  • Next add in 1/2 tbsp canola oil to the same pan over medium heat.  Add one tortilla to the pan, then sprinkle ½ cup shredded cheese in a single layer, followed by the cooked egg mixture, remaining shredded cheese and the second tortilla. Cook for 2-3 minutes or until golden brown on one side, flip the quesadilla and cook for another 2-3 minutes or until golden brown on the second side.
  • Transfer to a cutting board and let cool for a few minutes before cutting into triangles using a pizza cutter or very sharp knife. Serve with lime wedges, Greek yogurt, hot sauce, salsa and/or avocado; choose your favourite toppings!

Notes

  • If you don't have pinto beans on hand, a great ingredient swap would be black beans or white beans like cannellini, Great Northern or white kidney beans.
  • You can swap the canola oil in the recipe for extra virgin olive oil if preferred.
    For the fridge:
    • Prep and store the fluffy scrambled eggs filling in an airtight container in the fridge for up to 3 days. When ready to make the quesadilla, follow the instructions on how to cook the quesadilla in a pan below.
    For the freezer:
    • Cook the pinto bean breakfast quesadillas fully and then allow them to fully cool. Cut the quesadilla into half and lay on a parchment paper lined baking sheet and freeze for 1 hour. Then, wrap the quesadilla halves in plastic wrap or parchment paper and store in a freezer bag for up to 2 months.  Put the quesadillas into the fridge overnight to thaw and then warm up for breakfast the next morning in a skillet on medium heat for a few minutes each side or in the oven / toaster oven at 350F for 5-8 minutes or until warmed through.

Disclaimer: Thank you to Alberta Pulse Growers for sponsoring this recipe. Thank you for supporting the brands that I support. All opinions are my own.

The post Easy Egg Breakfast Quesadillas with Pinto Beans appeared first on Cooking in my Genes.

]]> https://www.cookinginmygenes.com/easy-egg-breakfast-quesadillas-with-pinto-beans/feed/ 0 Shakshuka (Poached Eggs in Tomato Sauce) https://www.cookinginmygenes.com/shakshuka-poached-eggs-in-tomato-sauce/ https://www.cookinginmygenes.com/shakshuka-poached-eggs-in-tomato-sauce/#comments Sat, 22 Feb 2020 22:58:15 +0000 https://www.cookinginmygenes.com/?p=4416 Welcome to my new favourite egg dish, Shakshuka! Made in one pot, eggs are poached in a simmering mixture of tomatoes, garlic, onions and red peppers. It’s simple to make and ever so satisfying! Shakshuka is perfect for sharing with family or friends for breakfast, brunch and even dinner. My favourite way to enjoy shakshuka...

The post Shakshuka (Poached Eggs in Tomato Sauce) appeared first on Cooking in my Genes.

]]> Welcome to my new favourite egg dish, Shakshuka!

Shakshuka (Baked Eggs in Tomato Sauce)
Made in one pot, eggs are poached in a simmering mixture of tomatoes, garlic, onions and red peppers.

It’s simple to make and ever so satisfying!

Shakshuka (Baked Eggs in Tomato Sauce)
Shakshuka is perfect for sharing with family or friends for breakfast, brunch and even dinner.

My favourite way to enjoy shakshuka is with a side of toasted sourdough. But, depending on which time of day you’re enjoying this recipe you can switch up the sides.

Shakshuka (Baked Eggs in Tomato Sauce)
What is shakshuka served with?

  • If you’re enjoying this for breakfast or brunch, serve with toasted bread or warmed pita – something you can dip into the sauce!
  • If you’re serving for dinner, a light salad makes a nice side and you could also enjoy bread too.

You may have even seen it on brunch menus going by the name ‘eggs in purgatory.’ Either way, it’s an extremely satisfying dish that’s easy to whip up.

Shakshuka (Baked Eggs in Tomato Sauce)
This delicious dish is traditionally Mediterranean but you can mix and match spices for your tastes.

Shakshuka 3 Different Ways

  • Want to make this with more of an Italian flair? Substitute the spices for a mixture of oregano, basil, red pepper flakes and freshly grated parmesan cheese.
  • Want to add some greens to this dish? Mix in a handful or two of chopped swiss chard or kale just before cracking the eggs in to cook.
  • Try using mexican flavours like chili powder along with the other spices already in the recipe. You could also use fire roasted tomatoes instead of whole tomatoes and try garnishing with avocado, jalapeño and feta.

Shakshuka (Baked Eggs in Tomato Sauce)

Shakshuka (Baked Eggs in Tomato Sauce)
Print

Shakshuka (Poached Eggs in Tomato Sauce)

This easy one pot Shakshuka is a delicious dish. Eggs are poached in a simmering tomato sauce which is perfect to share for breakfast, brunch or dinner!
Course Breakfast, brunch, dinner
Cuisine American
Keyword baked eggs, eggs, shakshuka
Prep Time 10 minutes
Cook Time 30 minutes
Author Jess

Equipment

  • medium-large skillet, braiser or cast-iron

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1/2 yellow onion, sliced thin
  • 1 red pepper, sliced thin
  • 1 tsp kosher salt plus more to taste
  • ground pepper
  • 2 garlic cloves, minced
  • 1 28oz can whole tomatoes with juices (crushed up with spoon in pan)
  • 3/4 tsp cumin
  • 1 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/4-1/2 tsp chili flakes optional
  • 3-5 eggs depending on the size of your pan
  • 1/2 cup crumbled feta cheese
  • chopped cilantro for garnish

Instructions

  • Heat the oil in the pan to medium heat and when the pan is hot, add in the onion, red pepper, salt and pepper.
  • Cook until the onion is softened, 5-7 minutes.
  • Add minced garlic and cook 1-2 minutes. Stir in cumin, paprika, dried oregano and chili flakes (if using) and cook one more minute.
  • Then, add in the tomatoes, breaking the tomatoes up with a spoon or spatula and bring to a simmer.  Cook for 10-15 minutes or until thickened.
  • With the back of a spoon, make a little indent in the sauce to crack an egg into. Do this for each egg and sprinkle a bit of salt and pepper on each egg.
  • Cover and cook until eggs are set (egg whites set and yolks a bit runny), about 5-7 minutes - the timing depends on how runny you like the egg yolks. If you like firmer yolks add another 1-2 minutes.
  • Top with feta and cilantro. Serve with toasted bread.

Shakshuka (Baked Eggs in Tomato Sauce)

Shakshuka is a seriously good way to serve brunch to a crowd. So, here’s a few meal prep tips:

  • Chop and prep all ingredients including measuring all spices, set out the pan you’re going to use and get everything ready by the stovetop. Serve your guests a cocktail or mocktail when they arrive and then cook while you sip and chat.
  • Want to get really ahead of the game? Make the entire dish up until the tomato mixture is done simmering. Turn off the heat, cover with a lid and when you’re almost ready to eat bring the tomato mixture back to a simmer. The, follow the rest of the recipe instructions.

Shakshuka (Baked Eggs in Tomato Sauce)
Looking for other delicious breakfast or brunch dishes!? Check out my Easy Skillet Coconut & Almond Granola or Swiss Chard, Goat Cheese & Leek Frittata.

Until the next cooking adventure,
Jess

DISCLAIMER: THIS RECIPE WAS ORIGINALLY CREATED FOR THE ITALIAN CENTRE SHOP AND THEY HAVE GRACIOUSLY LET ME REPUBLISH TO THE BLOG.

The post Shakshuka (Poached Eggs in Tomato Sauce) appeared first on Cooking in my Genes.

]]> https://www.cookinginmygenes.com/shakshuka-poached-eggs-in-tomato-sauce/feed/ 4 Swiss Chard, Goat Cheese & Leek Frittata https://www.cookinginmygenes.com/swiss-chard-goat-cheese-leek-frittata/ https://www.cookinginmygenes.com/swiss-chard-goat-cheese-leek-frittata/#comments Sun, 24 Feb 2019 03:49:39 +0000 http://www.cookinginmygenes.com/?p=3045 I’m officially on a frittata kick and this Swiss Chard, Goat Cheese and Leek Frittata is one of my current favourites! I re-discovered my love for frittatas because of their versatility; the ingredient variations are endless! Whether for breakfast, lunch or dinner, this Swiss Chard, Goat Cheese and Leek Frittata is sure to become a...

The post Swiss Chard, Goat Cheese & Leek Frittata appeared first on Cooking in my Genes.

]]> I’m officially on a frittata kick and this Swiss Chard, Goat Cheese and Leek Frittata is one of my current favourites!

Swiss Chard, Goat Cheese & Leek Frittata | cookinginmygenes.com
I re-discovered my love for frittatas because of their versatility; the ingredient variations are endless!

Whether for breakfast, lunch or dinner, this Swiss Chard, Goat Cheese and Leek Frittata is sure to become a go-to easy meal.

Swiss Chard, Goat Cheese & Leek Frittata | cookinginmygenes.com
Especially in the Winter months, hearty greens like the swiss chard in this frittata take centre stage. Not only is swiss chard in season, these greens keep their flavour when cooked.

Swiss Chard, Goat Cheese & Leek Frittata | cookinginmygenes.com
I also LOVE cooking with leeks during this time of year; they bring so much flavour when sautéed.

Swiss Chard, Goat Cheese & Leek Frittata | cookinginmygenes.com
It’s easy to mix up the toppings too like adding fresh tomatoes or a medley of herbs.

So with all of these delicious greens and creamy goat cheese, you can bet this frittata packs a flavour punch!

Swiss Chard, Goat Cheese & Leek Frittata | cookinginmygenes.com

Swiss Chard, Goat Cheese & Leek Frittata | cookinginmygenes.com
Print

Swiss Chard, Goat Cheese & Leek Frittata

With hearty greens and creamy goat cheese, this frittata is perfect for the cooler months and when in need of an easy breakfast, brunch or dinner!
Course Breakfast, brunch, dinner
Cuisine American
Keyword frittata
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Jess

Ingredients

  • 6 eggs
  • 1/4 cup whole milk
  • 1 cup crumbled goat cheese
  • 2 tbsp extra virgin olive oil
  • 1 large leek, white and light green parts only, halved and chopped
  • 1 cup chopped swiss chard (pack into the cup) stems discarded, only leaves chopped
  • 1 tsp kosher or sea salt
  • ground pepper
  • red pepper flakes Optional

Toppings

  • fresh tomatoes chopped in half with a drizzle of olive oil and pinch of salt and pepper
  • fresh herbs like thyme, basil and parsley

Instructions

  • Pre-heat oven to 400F.
  • Whisk eggs and whole milk until combined then stir in 1/2 cup crumbled goat cheese. Set aside.
  • In a 10 inch oven-proof skillet (cast iron works well), warm 1 tbsp oil over medium heat and add the leeks. Cook for about 5-7 minutes, until the leeks become soft.
  • Next, stir in the swiss chard, salt and a few turns of ground pepper and cook for about 2-3 minutes until the leaves start to wilt.
  • Turn the heat to medium-low and stir in 1 tbsp oil to combine well. Pour in the egg mixture and sprinkle with the remaining 1/2 cup of crumbled goat cheese and optional pinch of red pepper flakes.
  • Cook over the medium-low heat until the edges start to set, about 4-5 minutes. 
  • Then, transfer the skillet to the middle rack of the oven and cook for 8-10 minutes, until the edges are golden brown and the eggs are set.
  • Cool in the pan for about 5 minutes, cut into slices and then serve!
  • Top with fresh tomatoes and/or a medley of fresh herbs and serve with toast. Frittata leftovers can be stored in the fridge for up to 3 days.

Notes

Don't have all of the ingredients!? Here are a couple of substitutions:
1 cup goat cheese = 1 cup your favourite cheese
1 cup swiss chard = 1 cup chopped vegetable (may need to sauté this a little longer)
If you don't have a leek, use a 1/2 cup of chopped onion.

Swiss Chard, Goat Cheese & Leek Frittata | cookinginmygenes.com
This dish is perfect for breakfast, lunch or dinner! And to make it a complete meal you could add a simple green salad and serve with crusty bread.

Swiss Chard, Goat Cheese & Leek Frittata | cookinginmygenes.com
Depending on your mood or tastes, you can really make this dish your own.

Ingredient Substitutions:

If you want to substitute ingredients, you can follow the amounts in the recipe:

  • 1 cup goat cheese = 1 cup your favourite cheese
  • 1 cup swiss chard = 1 cup chopped vegetable (may need to sauté this a little longer)
  • If you don’t have a leek, use a 1/2 cup of chopped onion.

Here are a few of my favourite combinations:

  • Cheddar cheese and broccoli
  • Swiss or gruyere cheese and mushrooms
  • Cheddar cheese and shredded sweet potato

Swiss Chard, Goat Cheese & Leek Frittata | cookinginmygenes.com
So, save this recipe as an easy and quick meatless meal for any meal, anytime.

And, if you are loving this recipe, check out my Savoury Turkey Breakfast Sausage Egg Muffins too!

Until the next cooking adventure,
Jess

The post Swiss Chard, Goat Cheese & Leek Frittata appeared first on Cooking in my Genes.

]]> https://www.cookinginmygenes.com/swiss-chard-goat-cheese-leek-frittata/feed/ 8 Savoury Turkey Breakfast Sausage Egg Muffins https://www.cookinginmygenes.com/savoury-turkey-breakfast-sausage-egg-muffins/ https://www.cookinginmygenes.com/savoury-turkey-breakfast-sausage-egg-muffins/#comments Wed, 05 Sep 2018 13:51:00 +0000 http://www.cookinginmygenes.com/?p=2482 I’m all about making breakfast delicious AND easy for the week ahead so I created these Savoury Turkey Breakfast Sausage Egg Muffins that will do just the trick! Filled with my favourite savoury ingredients like sweet potato, sage and spinach, the flavours complement the Turkey Breakfast Sausages  perfectly to create a dish you’re sure to...

The post Savoury Turkey Breakfast Sausage Egg Muffins appeared first on Cooking in my Genes.

]]> I’m all about making breakfast delicious AND easy for the week ahead so I created these Savoury Turkey Breakfast Sausage Egg Muffins that will do just the trick!

Savoury Turkey Breakfast Sausage Egg Muffins | cookinginmygenes.com
Filled with my favourite savoury ingredients like sweet potato, sage and spinach, the flavours complement the Turkey Breakfast Sausages  perfectly to create a dish you’re sure to come back for.

I partnered with Lilydale Canada to bring you this delicious breakfast recipe that’s packed full of flavour and easy to make for the week ahead – certainly a dish worth celebrating!

Savoury Turkey Breakfast Sausage Egg Muffins | cookinginmygenes.com
Lilydale is celebrating 75 YEARS as a Canadian company. They originally started as an Alberta Farmers cooperative and today are Canada’s premier poultry provider. We eat a lot of chicken and turkey in our house and I like to know I can support our Canadian farmers by enjoying Lilydale products at home!

Savoury Turkey Breakfast Sausage Egg Muffins | cookinginmygenes.com
So with that in mind, I wanted to create a delicious dish with simple, seasonal flavours that you will keep coming back to. Plus, with the addition of Lilydale’s Turkey Breakfast Sausages, this recipe is really a match made in recipe heaven!

Making for a fun presentation, muffin tins are such a versatile piece of kitchen equipment and I especially love to use them for egg dishes. I find these Savoury Turkey Breakfast  Sausage Egg Muffins appealing because it makes the dish instantly easy-to-handle for wherever your day takes you.

Savoury Turkey Breakfast Sausage Egg Muffins | cookinginmygenes.com
And with Autumn right around the corner, this combination of sweet potato, sage and Lilydale Turkey Breakfast Sausage will have you feeling all the fall feels. (And dare I say, this dish would be lovely for upcoming holidays too like Thanksgiving and Christmas breakfasts.)

Savoury Turkey Breakfast Sausage Egg Muffins | cookinginmygenes.com

Savoury Turkey Breakfast Sausage Egg Muffins | cookinginmygenes.com
Print

Savoury Turkey Breakfast Sausage Egg Muffins

These Savoury Turkey Breakfast Sausage Egg Muffins are a delicious and easy recipe that will do just the trick for weekdays or brunch on the weekend! Filled with sweet potato, sage and spinach, plus turkey breakfast sausage, this is a dish you’re sure to come back for.
Course Breakfast, brunch
Cuisine American
Keyword eggs
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 12
Author Jess

Ingredients

  • 375 g package of Lilydale Turkey Breakfast Sausages
  • 3 cups grated sweet potato about 1 medium sweet potato
  • 1/2 tbsp fresh sage minced
  • 1/4 tsp kosher salt
  • pinch pepper
  • 3/4 cup chopped spinach
  • 8 large eggs
  • 1/3 cup plain greek yogurt
  • 1/2 cup shredded old cheddar cheese
  • To serve: avocado arugula or hot sauce

Instructions

  • Pre-heat oven to 375F.
  • In a medium frying pan, cook the turkey breakfast sausage according to package directions, until cooked through to an internal temperature of 165F (74C).
  • Grease your muffin tins well with a nonstick cooking spray and set aside and while the sausages are cooking prep the other ingredients (sweet potato, sage, spinach).
  • Once the turkey breakfast sausages are done cooking, remove from the frying pan and wipe out most of the pan, leaving a little bit of oil in the pan (if there isn’t much oil in the pan, add a 1 tbsp olive oil to the pan).
  • Turn the frying pan back on to medium heat and add in oil. Then, add in the shredded sweet potato, salt, pepper and sage, sautéing for about 5 minutes and stirring constantly until the sweet potato has softened.
  • Remove from the heat and stir in the spinach until combined.
  • Chop the cooked turkey breakfast sausage into 1/2 inch pieces and stir into the sweet potato mixture.
  • In a large bowl whisk together the eggs and yogurt.
  • Distribute the sweet potato-turkey breakfast sausage-sage mixture equally between each muffin cup. Then evenly pour egg mixture into each muffin cup and sprinkle shredded cheese over the top of each muffin.
  • Cook for about 20 minutes, until eggs are set. Then let stand for 5 minutes before removing from the muffin tin.

Notes

Equipment: 12 muffin tin, frying pan
**These egg muffins will last 4 days in the fridge. Reheat in the microwave or oven at a low temperature for a quick breakfast or eat them on the go!**

Savoury Turkey Breakfast Sausage Egg Muffins | cookinginmygenes.com
These Savoury Turkey Breakfast Sausage Egg Muffins are an excellent way to meal-prep for the week and pair beautifully with avocado and arugula.

Or, they are easy to make and are sure to please a breakfast or brunch crowd if you’re entertaining!

Savoury Turkey Breakfast Sausage Egg Muffins | cookinginmygenes.com
Whichever way you enjoy these Savoury Turkey Breakfast Sausage Egg Muffins, I hope you love them!

Savoury Turkey Breakfast Sausage Egg Muffins | cookinginmygenes.com
Want more inspo for cooking with Lilydale!? Check out their delicious, premium chicken and turkey products.

Until the next cooking adventure,
Jess

Disclaimer: Thank you to Lilydale Canada for sponsoring this post.  Thank you for supporting the brands that I support. All opinions are my own.

The post Savoury Turkey Breakfast Sausage Egg Muffins appeared first on Cooking in my Genes.

]]> https://www.cookinginmygenes.com/savoury-turkey-breakfast-sausage-egg-muffins/feed/ 4