Frittatas are often prepared in well-seasoned cast iron skillets or other non-stick ovenproof pans or cookware. However, a standard 10” non-stick skillet will also work provided you don’t try to pop it in the oven! This savory stovetop frittata is easy to make and really versatile. The most difficult part is deciding whether you should enjoy it for breakfast, brunch, lunch, or dinner.
6 whole eggs
¼ c. half & half
3 T. water
Sea salt and freshly ground black pepper, to taste
1 T. extra virgin olive oil
6 baby Portobellos, washed, gills removed, stems chopped, and caps cut into thin slices
2 handfuls arugula, washed and dried
6 cherry tomatoes, washed and cut in half
2 oz. Feta cheese, cut into equal-size chunks
In a medium bowl, whisk together 6 eggs, half & half, water, sea salt, and freshly ground black pepper until blended. Set aside.
Add olive oil to a 10” non-stick skillet and heat over medium heat. Add Portobello mushroom slices and chopped stems and cook approximately 5-6 minutes, stirring occasionally. When the mushrooms are browned, remove 3 uniformly sized mushroom slices from the pan and set aside.
Add arugula to pan and stir constantly until wilted, approximately 1-2 minutes.
With a spoon, spread ingredients into a uniform layer across the bottom of the pan, ensuring an even distribution of mushrooms and arugula throughout. Pour egg mixture on top and let cook for 1-2 minutes, or until the egg begins to set on bottom.
Reduce heat to just above the “low” setting and cover. Cook 8-9 minutes, then remove cover and arrange the 3 Portobello strips, cherry tomato halves, and Feta chunks in a decorative pattern, if desired. If not, simply scatter those ingredients across the top of the frittata before covering again.
Cook for another 5-6 minutes, or until the egg is cooked through and the Feta has just begun to melt. Remove from heat and carefully transfer to a serving platter and cut into wedges.
The name of this drink came from my friends son, who tried her drink and said…” this tastes like beer!!”
I have had a lot of people message me, and asking how to beat a plateau.
This is one that I love!!!!!
Fill a 4 cup mason jar with
12 ice cubes
2-3 Tbsp apple cider vinegar
1 strawberry, sliced
1 tsp stevia, or to taste
crushed mint leaves, or fresh
fill with water to the top
Stir well and enjoy throughout your day !!!!!
You can do so many flavors with this !!! Your choice of fruits or veggies, ginger or cinnamon, or whatever you’d like!!! Go wild!!!
Ps. Skinny fiber and this drink compliment each other well.
Butterfly the chicken by running a sharp knife horizontally through the thickest part of each breast. Place one hand on top of the breast to stabilize while holding the knife parallel to the work surface while cutting. Do not cut all the way through. Open the breast so both halves can lie flat.
Season the exposed surface with salt and pepper, then add ¼ of the goat cheese, crumbled bacon, and sliced basil leaves to each breast. Fold the breasts in half so the cheese mixture is surrounded by chicken breast on the bottom, back and top. Secure with long wooden toothpicks, if desired.
Heat olive oil over medium-high heat in a large oven-safe skillet. Once hot, add the stuffed chicken breasts to the pan to sear. Once browned on the bottom, carefully turn each breast over and repeat on the other side. Season top and bottom with salt and pepper, if desired, during this process.
Place skillet in preheated oven and cook until an instant read thermometer reads 165 degrees when inserted, approximately 25-30 minutes. Remove from the oven and cover until ready to serve.
A few minutes before removing the chicken from the oven, start making the balsamic glaze. Heat balsamic vinegar in a small sauce pan over medium-high heat. Stir while heating until the vinegar is reduced to about ⅓ of its original volume. It will form a thick, syrupy consistency when it is ready.
To serve, place a stuffed chicken breast on each plate and drizzle with balsamic glaze. Pairs well with a mixed green salad or roasted vegetables.
1 cup sour milk (1 Tbsp of vinegar to milk, let sit 5 minutes)
For the Streusel:
¾ cup (12 Tbsp) melted butter
1 cups light brown sugar
1½ cups flour
2 tsp cinnamon
For the Glaze:
1 cup powdered sugar
1 tsp vanilla extract
2 Tbsp cream
Preheat oven to 350 degrees. Grease a 9×13 baking dish with cooking spray, set aside.
In a medium bowl whisk together flour, baking powder and salt.
In another bowl, mash bananas. Mix in butter until combined and then mix in sugar, eggs, milk, and vanilla. With mixer running on low, carefully add flour and mix until just combined.
Prepare streusel by combining all the ingredients in a medium bowl, mix in the butter until a coarse crumb forms.
Pour ½ of the batter into the prepared pan. Top with ⅓ of the crumb mixture. Cover the filling with the remaining batter and top with remaining crumb mixture. Bake for 50-55 minutes until the center is set and a toothpick comes out clean. Cool for at least 1 hour.
Mix together the glaze ingredients and drizzle over the cake before serving.
I use a food processor to finely chop everything up.
*In a large glass or stainless steel bowl, combine cucumbers, peppers, celery, onion and salt. Cover and let sit for 4 hours in a cool place; then transfer to a colander and drain. Rinse well with cool water and drain thoroughly using your hands to squeeze out the excess liquid.
*Prepare your canner, jars and lids
*In a large stainless steel saucepan...combine vinegar, sugar, celery and mustard seeds. Stir well and bring to a boil over medium heat. Add drained cucumber mixture and return to a boil. Be sure to stir frequently, reduce heat and boil gently for 10 min.
*Put your relish in hot jars leaving ½ inch headspace. Wipe rim well and place your lids on jars. Place in canner and make sure they are covered completely with water. Boil for 10 min, remove canner lid, wait 5 min, remove jars, cool and store.
* Make sure the center has popped down and sealed; if not, you can refrigerate and eat within 2 weeks. Happy relishing!
Amanda made her own version of the Unicorn drink….. much better for you
This momma made her own Unicorn drinks… These are HEALTHY && the kids are loving them!!!
For the PINK:
Strawberries (fresh/ frozen)
Raspberries (I used fresh)
Banana (fresh/ frozen)
Low-Fat Milk (can use vanilla almond milk)
Add a bit of Splenda for sweetening!
For the BLUE:
Blueberries (fresh/ frozen)
Spinach (I used fresh)
Add a tad bit of Splenda for sweeting!!
She topped with sugar-free whipped cream and a little bit of sprinkles but feel free to omit to make healthier! Put it in a pretty glass with fresh cut fruit and ENJOY!
btw… if you have never frozen bananas, TRY IT! So refreshing during a hot summer day for the kids. I usually cut in 1/2 and wrap in foil to freeze. It’s also a great late night snack to curb a sweet tooth!
Cannot WAIT to hear your feedback! Stay tuned for more awesome treats and follow me for awesome posts daily !!