Dark Greens + Leek Frittata

Serves 2-3. 

1 leek, halved, cleaned, and sliced
1 large bunch (4-5 cups) swiss chard or kale (or a combination), stem and ribs removed, chopped
1-2 tablespoons extra virgin olive oil
6-8 eggs
3 tablespoons heavy cream
1/3 cup freshly grated parmesan
Salt and pepper to taste

Preheat oven to 375 degrees F. Heat enough olive oil in an 8-inch oven-proof skillet to cover the bottom. Add leeks and cook, over medium high heat until softened and beginning to caramelize.

While the leeks cook, whisk the eggs, cream, salt, pepper, and cheese together.

Once leeks are beginning to brown, add greens (and a little more oil if needed) and saute with a little salt until wilted. Pour egg mixture over the leeks and greens, stirring everything a little bit so the vegetables are evenly distributed.

Cook frittata over medium heat until eggs start to look cooked at the edges. Transfer pan into oven and cook until the eggs are no longer jiggly and are cooked through. Remove from oven, cut into wedges, and serve.

Maple, Oatmeal, and Pecan Muffins

Notes: part or all of the white flour can be substituted with whole wheat flour. 

From Midwest Living. 
Makes 12 muffins. 


1 cup rolled oats
1/2 cup milk
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup pure maple syrup
1/4 cup melted butter
1 egg
1/2 cup chopped pecans

Preheat oven to 400 degrees F.

In a small bowl, combine oats and milk. Let stand for 5 minutes. In a large bowl, whisk together flour, baking powder, salt, and cinnamon. Stir maple syrup, butter, and egg into the oat mixture. Pour oat mixture into flour. Stir until just combined. Fold in the pecans.

Spoon batter into muffin tin lined with 12 paper liners. Bake for 15-18 minutes.

French Toast Roll-Ups

Notes: these can be filled with anything you want--nutella, cream cheese & jam, cream cheese & PB, etc. 

Serve 4. 

8 slices soft white sandwich bread, crust removed
Filling--peanut butter, jam, cream cheese, dulce de leche, nutella, etc.
2 eggs
3 tablespoons milk
1/3 cup granulated sugar
1 heaping teaspoon cinnamon

Flatten out bread with a rolling pin. Place about a teaspoon or two of your filing on flattened bread and spread, leaving a small border around the edges. Roll up bread. Repeat with remaining bread.

In a shallow bowl, whisk eggs and milk until well combined.

In a separate bowl, mix together the sugar and cinnamon.

Heat a skillet over medium heat and grease with a little butter.

Add rolls to the egg, turning to coat, and place in the pan seam side down. Cook in batches, turning, until golden brown on all sides. Add more butter to the pan as needed. Remove hot rolls from pan and roll in cinnamon sugar. Serve warm.

Healthy Breakfast Pizza

Notes: this recipe is for 1 large single-serving pizza and can easily be adjusted to make more pizzas.

1 large whole wheat wrap or tortilla

1-2 eggs, scrambled

Light cream cheese, a few tablespoons

Shredded cheddar cheese, about 1/8 cup

1-2 slices turkey bacon, cooked and crumbled

Preheat over to 450 degrees F. 

Place tortilla on a baking sheet. Spread with a thin layer of cream cheese. Evenly distribute scrambled eggs over the top. Sprinkle with cheese and turkey bacon. 

Bake in preheated oven until cheese is melted and tortilla begins to crisp up and brown, about 5-10 minutes. Serve warm.   

Lemon Poppy Seed Pancakes with Lemon Glaze

Makes about 8 medium pancakes. 

Pancakes: 
1 1/2 cups Gold Medal white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar
1 lemon, zested
1/2 cup plain Greek yogurt
1 cup skim milk
2 tablespoons fresh lemon juice
2 large eggs
1 tablespoon canola oil
1 teaspoon vanilla extract
2 tablespoons poppy seeds

Glaze:
1-2 Tablespoons fresh lemon juice
1/2 cup powdered sugar

In a large bowl, whisk together the flour, baking powder, salt, granulated sugar, and lemon zest.

In a medium bowl, whisk together the yogurt, milk, lemon juice, eggs, oil, and vanilla. Add the wet ingredients to the dry ones, mixing until combined. Stir in the poppy seeds. 

Heat a griddle pan or non-stick skillet over medium heat. Spray with cooking spray. Pour about 1/4 of a cup of pancake batter onto the hot griddle pan, spacing out the pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until pancakes are slightly golden brown. 

As pancakes cook, make the glaze. Add lemon juice to powdered sugar, whisking to combine, until desired consistency is achieved.

Serve pancakes warm with lemon glaze on top.

Oatmeal Pancake Mix

Notes: all whole-wheat flour can be substituted for the all purpose flour. I like to use all white whole wheat flour best. The oats can also be kept whole, if desired, for a heartier texture to the pancake.

Makes about 10 cups mix.

For mix:

3 ½ cups rolled (quick) oats

3 cups whole-wheat flour

2 cups all purpose flour

3 tablespoons sugar

3 tablespoons baking powder

1 tablepsoon salt

1 tablespoon baking soda

1 cup vegetable oil

In a blender, pulse oats until ground into a fine powder. Pour in a large mixing bowl, along with flours, sugar, baking powder, salt, and baking soda. Mix to combine. Add oil, and stir, mixing well. Squeeze a little bit of the mix together. If it clumps, it is ready; if it is too crumbly and won’t stay together, add a tablespoon of oil at a time until consistency is right. Store mix in an airtight container at room temperature for two weeks or in the freezer or fridge indefinitely.

For pancakes:

1 cup mix

1 cup buttermilk (or ½ cup milk and ½ cup yogurt)

1 egg

Preheat a large greased skillet or griddle.  Whisk together all ingredients until no lumps remain. Drop about 1/3 cup batter onto preheated skillet. Cook until bottom is browned, edges look dry, and bubbles start to form on surface. Flip, and cook pancakes on other side until golden brown.  

Homemade Cranberry Almond Granola

From “Baked: New Frontiers in Baking” by Matt Lewis and Renato Poliafito

2 cups rolled oats

1 teaspoon cinnamon

3/4 teaspoon kosher salt

3 tablespoons vegetable oil

¼ cup honey

¼ cup packed light brown sugar

1 teaspoon vanilla

2/3 cup whole almonds, coarsely chopped

½ cup dried cranberries

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or a silicon baking mat.

In a large bowl, mix the oats together with the cinnamon and salt.

In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until well combined.

Pour the honey mixture over oats and mix until the oats are well coated.

Dump the mixture onto prepared baking sheet and spread out oats in an even layer.

Bake for 10 minutes in preheated oven. Remove and sprinkle granola with almonds. Use a spatula to lift and flip the granola and mix in nuts. Return to the oven, and bake another 7 minutes, then remove and flip granola again. Bake another 5-7 minutes, or until brown. Remove from oven and sprinkle with dried cranberries. Transfer to an airtight container and store for up to one week.