Tag Archive | breakfast

FRITTATA: Potato, Zucchini, Leek, Pepper, Mushroom & Cheese


This version of an Italian omelette makes for a quick breakfast that will fuel you and your family for the day ahead, and it’s also ideal for lunch, or for dinner by adding a green salad, and crusty bread.


4 medium potatoes (Yukon gold or russet), peeled and thinly sliced
2 cups mushrooms, sliced
2 cups leeks (thinly sliced)
1 pepper (orange, yellow or red), diced
1 zucchini (yellow or green), sliced
8 oz provolone cheese (you may use cheddar, mozzarella, or any cheese you like), diced
2 TBSP chives, minced
8 large eggs
1 cup egg whites
2 TBSP parmesan cheese
1 tsp. salt
½ tsp. freshly ground black pepper
Olive oil


Preheat oven to 350F

  • Boil the potato slices for 5 minutes, then drain well and pat dry with paper towel
  • Heat an iron skillet (or a non-stick, oven proof pan) over medium-high heat, and add enough oil to cover the bottom (about 2 TBSP). Once oil is heated, add the potato slices, season well with salt and pepper, and cook until potatoes are a golden brown, then remove potatoes from pan and set aside.
  • Return pan to medium-high heat, add a bit more oil then saute mushrooms, peppers, and leeks, seasoning this mixture with salt to taste.
  • Once these vegetables are cooked (al dente), remove from heat and set aside.
  • Add eggs and egg whites in a large bowl, plus 1 tsp. salt and ½ tsp. of freshly ground pepper, and whisk together well. Once all whisked, add the chives.
  • Turn heat on low, line the bottom of your skillet with potato slices, then slices of zucchini, mushrooms, peppers and leek mixture, then pour the egg mixture evenly to cover the whole surface of skillet.
  • Dot the cheese cubes on top, spreading evenly, and then sprinkle the Parmesan cheese all over.
  • Put the pan in the oven and bake for 15 – 20 minutes, or until the surface has set. You can check with a fork to ensure eggs are cooked all the way through.
  • Remove from oven when cooked, let it cool for 5 minutes, then loosen the frittata with a spatula, and slide it onto a cutting board.






Dessert for Breakfast

Welcome to another Tasty Tuesday, where I along with my fellow author friends share easy-to-make, delicious recipes.

My contribution this week is Apple-Blueberry-Peanut-Crumble for breakfast. Yes, you read that right. Dessert for breakfast. What better way to entice your family to eat healthy in the morning, at the same time have them think they are having dessert.

This recipe contains all the goodness and nutrition needed to kick-start their day. You have your protein (peanut butter & nuts), oatmeal (that doesn’t look like gruel) fruit, sweetness that isn’t white sugar, vitamin C and calcium.


6 cups apples (peeled, cored, sliced)

3 cups frozen blueberries

½ cup peanut butter

½ cup nuts (almonds or walnuts) chopped

½ cup pure honey

juice of ½ lemon

juice of 1 orange

1 TBSP. cinnamon

1 tsp. nutmeg

1 cup rolled oats

pinch of salt

Non stick spray


Preheat oven to 375

Spray deep baking dish with a non-stick spray.

In a small bowl, melt the honey and add the peanut butter to the honey and stir well to get a creamy mixture.

In a large bowl add: apples, ½ TBSP cinnamon, ½ tsp. nutmeg, the juice of the lemon, blueberries, honey-peanut butter mixture.

Toss this all together until evenly coated.

In another bowl add: rolled oats, pinch of salt, orange juice, almonds (or whatever nut you’re using), ½ TBSP cinnamon, ½ tsp. nutmeg and mix well.

Put your apple mixture in a deep baking dish.

Spread the rolled oat mixture over the apples.

Bake for 35 minutes (or until apples are soft).

For breakfast: add a scoop in a bowl and add some warmed vanilla almond milk (or cow’s milk, whatever your preference), or you could add some Greek yogurt or any other kind of yogurt.

For dessert: add ice-cream, or frozen yogurt.


Please stop by and pick up a recipe from:

Sprouts get Sexy by PG Forte

Tortilla Soup by Nancy Lauzon

Catch me Tapa by Kimberley Troutte