- 5 slices turkey bacon, diced
- 1 shallot, sliced
- 4 cups (loosely packed) raw kale, hard stems removed
- 2 cups cooked and cubed butternut squash
- 8 eggs
- ¾ teaspoon salt
- black pepper to taste
- 4 oz goat cheese
- Preheat the oven to 400 degrees.
- Place the turkey bacon in a cold, heavy bottomed, oven safe pan (cast iron is ideal), and bring up to medium heat. Render the bacon until it's just beginning to crisp, about 5 minutes. Add the shallot to the pan and cook for 2-3 minutes, until it’s translucent and just starting to brown. Add the kale to the pan with a splash of water, and toss it around for a few minutes, then put a lid on the pan and let it steam for 2-3 minutes, or until tender. Remove the lid and add the cooked squash, then toss until it's warmed through.
- Crack the eggs into a medium bowl, add the salt and pepper, and whisk until thoroughly combined. Pour the eggs over the vegetables and use a rubber spatula to spread them out evenly. Crumble the goat cheese over the top, then place the pan in the oven for 10-15 minutes, until puffed up and golden on the outside. The inside should be totally set. If it's still runny, place back in the oven for a few minutes more.
- Allow the frittata to rest for 5-10 minutes before slicing. Serve warm or at room temperature.
- 2 tablespoons olive oil
- 1 large shallot, finely chopped
- 4 ounces sliced mushrooms of choice
- ½ pound baby asparagus, ends trimmed and cut into 1 inch pieces
- 2 teaspoons Italian seasoning
- 1 teaspoon fresh thyme, finely minced
- ½ teaspoon crushed red pepper
- Salt and black pepper
- 8 large eggs
- 1/4 cup heavy cream
- 4 ounces crumbled goat's cheese
- ½ cup parmesan cheese
- Chopped fresh parsley, for garnish
- Preheat your broiler.
- In a medium to large-sized skillet, heat the olive oil over medium heat. Add the shallot and mushrooms and cook until tender, about 8 minutes. Add the asparagus, Italian seasoning, thyme, crushed red pepper and a dash of salt and black pepper. Cook for an addition 3-4 minutes, stirring frequently. Remove from heat.
- In a medium bowl, whisk together the eggs, heavy cream and a pinch of salt and black pepper. Stir in the goat's cheese, 1/4 cup of the parmesan cheese and the veggie mixture.
- Wipe the pan out with a dry paper towel, and then spray generously with a non-stick spray and heat over medium. Pour the egg mixture into the pan, and cook for 8-10 minutes or until the edges are set but the middle is still runny. Slide a rubber spatula around the edge a couple of times during these 8-10 minutes to prevent sticking and to allow the uncooked mixture to flow underneath. Remove from heat and sprinkle on the remaining 1/4 cup of parmesan cheese.
- Place the frittata under the broiler and broil until set and golden brown, about 3-4 minutes depending on how hot your broiler gets. Remove from heat, garnish with fresh parsley, cut into 8 equal-sized wedges and serve immediately!
- 1 cup rolled oats
- ½ cup coconut milk
- ½ cup almond milk
- 1-2 tablespoons pure maple syrup
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup fresh blueberries
- Additional Toppings (optional)
- Fresh blueberries
- Chia seeds
- Combine oats, milk, chia seeds, vanilla extract, salt and maple syrup in a large bowl. Stir together until well combined.
- Fold in fresh blueberries.
- Transfer to two 8-ounce mason jars, cover, and refrigerate for at least 4 hours or overnight.
- When ready, top with desired toppings and enjoy.