Ingredients Basic Frittata Recipe: – 6 large eggs, use 8 eggs for a 12-inch skillet – ¼ cup unsweetened almond milk, or any milk – 2 garlic cloves, minced – ¼ teaspoon sea salt, more for sprinkling – Freshly ground black pepper – Extra-virgin olive oil, for drizzling – Choose ingredients for one of the variations below: Variation #1: Broccoli Feta (pictured) – 6 scallions, chopped

– 2 cups chopped broccoli or broccolini – ⅛ teaspoon smoked paprika – ¼ cup crumbled feta cheese Variation #2: Roasted Red Pepper & Spinach – 1 shallot, chopped – 2 roasted red bell peppers, chopped – 2 cups spinach – ⅓ cup crumbled feta cheese Variation #3: Spring Veggie – 4 spring onions or scallions, chopped

– ½ cup chopped asparagus, tender parts – ½ cup frozen peas, thawed – ½ cup halved mini mozzarella balls – ¼ cup crumbled feta – ¼ cup chopped tarragon or chives Variation #4: Mixed Mushroom & Tarragon – 1 shallot, chopped – 12 ounces mixed mushrooms, chopped – ¼ cup chopped tarragon – ⅓ cup grated pecorino cheese

Variation #5: Caprese – 1 shallot, chopped – 2 cups halved cherry tomatoes – ¾ cup halved mini mozzarella balls – ½ cup sliced basil Instructions – Preheat the oven to 400°F. – Whisk the eggs, almond milk, garlic, and salt until well combined. Set aside. Follow the instructions to make one of the vegetable variations below: – Broccoli Feta: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet 

over medium heat. Add the scallions, broccoli, and a pinch of salt and pepper and cook, stirring occasionally, until the broccoli is tender but still bright green, 5 to 8 minutes. Stir in the smoked paprika, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve. – Roasted Red Pepper & Spinach: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. 

Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes. Add the roasted red peppers and spinach. Sauté until the spinach is wilted, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve. – Spring Veggie: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, asparagus, and a pinch of salt and pepper 

and cook, stirring occasionally, until the asparagus is tender but still bright green, about 5 minutes. Add the peas, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve. – Mixed Mushroom & Tarragon: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until beginning to soften, about 3 minutes.

Add the mushrooms, stir, and cook until soft and tender, about 8 minutes, stirring only occasionally. Stir in the tarragon, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the pecorino and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve. – Caprese: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes. 

Add the tomatoes, half the basil, stir, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and bake 15 to 20 minutes or until the eggs are set. Top with the remaining basil. Season to taste and serve.

Ingredients – 1 pound small round yellow potatoes, cut into ½ inch pieces – Extra-virgin olive oil, for drizzling – ½ teaspoon smoked paprika – Pinches of red pepper flakes – 1 red bell pepper – 3 12-inch tortillas – 1 cup fresh spinach – ½ cup shredded red cabbage, optional, for color and crunch – 9 scrambled eggs – ¾ cup cooked black beans, drained and rinsed – ½ cup pico de gallo

– 1 ripe avocado – ½ cup cilantro leaves – Sea salt and freshly ground black pepper – 1 lime, for squeezing – Cilantro Lime Dressing, for dipping Instructions – Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the potatoes onto the sheet, drizzle with olive oil, and sprinkle generously with salt and pepper, the smoked paprika, and pinches of red pepper flakes. 

Toss to coat, spread evenly on the pan, and bake for 30 minutes or until golden brown and crisp around the edges. – Heat a grill pan on the stove to medium heat. Place the red pepper on the pan and let it char for 4 to 5 minutes per side, or until the pepper is soft and each side has black grill marks. Alternatively, you can roast it in the oven until soft. Remove from the grill, remove the stem and ribbing, and slice the pepper into strips.

– Assemble the burritos: Divide the spinach leaves and red cabbage, if using, among the tortillas. Top with the scrambled eggs, red pepper strips, black beans, pico de gallo, potatoes, avocado, and cilantro. Sprinkle with salt and pepper and a squeeze of lime. Fold the left and right sides of the tortilla over the filling. Fold the bottom flap of the burrito up and over the filling, tucking the sides and the filling as you roll the burrito. Wrap in foil, slice, and serve with Cilantro Lime Dressing for dipping.

Notes To make these burritos in advance, I recommend wrapping them in foil and storing them in the fridge for 1 to 2 days. Or better yet, make the components in advance and wrap them as you're ready to eat. I personally don't enjoy frozen/thawed eggs, so I don't suggest freezing these.

Ingredients – 2 sweet potatoes, cubed – 10 to 12 ounces mixed mushrooms, (cremini mushrooms, quartered) – 1 bunch asparagus, tender parts, chopped – Extra-virgin olive oil, for drizzling – 12 large eggs – ½ cup almond milk – 1 garlic clove, minced – ½ to 1 teaspoon sea salt* – ½ teaspoon black pepper – 4 ounces crumbled feta cheese

– 1 bunch scallions, chopped – 1 cup frozen peas, thawed – Microgreens, optional, for garnish Instructions – Preheat the oven to 400°F and line 2 baking sheets with parchment paper. On one baking sheet spread the sweet potatoes, on the other baking sheet spread the mushrooms and asparagus. Drizzle with olive oil and sprinkle with pinches of salt and pepper and toss to coat. Roast the sweet potatoes for 30 minutes. 

Place the baking sheet with the mushrooms and asparagus in the oven to roast during the final 10 minutes. – In a medium bowl, whisk together the eggs, milk, garlic, salt, and black pepper. – Reduce the oven temperature to 350°F. Lightly spray a 9x13-inch** baking dish with nonstick spray. Place all the sweet potatoes evenly in the bottom of the baking dish. Add half of the vegetables from the second baking sheet and spread out evenly. Sprinkle with the feta cheese, scallions, and peas.

– Pour the egg mixture evenly over the vegetables. Add the remaining mushrooms and asparagus. – Bake for 40 to 45 minutes or until the eggs are set and the edges are lightly golden brown. Let the casserole sit for 10 minutes before slicing. – Garnish slices with microgreens and season with additional salt and pepper, if desired. Notes * Use ½ teaspoon salt if using the feta cheese; use 1 teaspoon salt if omitting the feta cheese.** 

Although the pan in the photo is a bit smaller than a 9x13, the recipe fits into a standard 9x13 pan. If you use a smaller pan, you'll need to use multiple pans.

Ingredients – 8 large eggs – ⅓ cup unsweetened almond milk – 1 garlic clove, minced – ¼ teaspoon Dijon mustard (I like Sir Kensington's) – ½ teaspoon sea salt – freshly ground black pepper – 2 to 4 tablespoons chopped fresh dill – 2 small kale leaves, finely shredded – 1 cup halved cherry tomatoes – ¼ cup scallions – ⅓ cup crumbled feta

Instructions 1. Preheat the oven to 350°F and brush a nonstick muffin pan with olive oil or nonstick cooking spray. 2. In a large bowl, whisk together the eggs, milk, garlic, dijon mustard, most of the dill (reserve a little for garnish), salt and pepper. Pour just a bit of the egg mixture into the bottom of each muffin cup. Divide the kale, tomatoes, scallions and feta into each cup then pour the remaining egg mixture on top.

3. Bake for 20 to 22 minutes or until the eggs are set. Season with salt and pepper to taste and garnish with the remaining dill. Store any remaining frittatas in the fridge for up to 2 days.

Ingredients – Leftover Panzanella, about 1 cup per person – 1 to 2 fried eggs per person – sliced fresh basil Instructions 1. First, take the leftover panzanella out of the fridge. Transfer about 1 cup to each plate and let it come to room temp while you make the eggs and pour your coffee. 2. Fry the eggs and top them onto the plates with the panzanella. Add freshly sliced basil and pinches of salt and pepper. Enjoy!

Ingredients – 2 tablespoons extra-virgin olive oil – 1 cup chopped yellow onion – 1 red bell pepper, seeded and diced – ¼ teaspoon sea salt, more to taste – Freshly ground black pepper – 3 medium garlic cloves, minced – ½ teaspoon smoked paprika – ½ teaspoon ground cumin – Pinch of cayenne pepper, optional – 1 28-ounce can crushed tomatoes

Add the onion, red pepper, salt, and several grinds of fresh pepper and cook until the onion is soft and translucent, 6 to 8 minutes. – Reduce the heat to medium-low and add the garlic, paprika, cumin, and cayenne, if using. Stir and let cook for about 30 seconds, then add the tomatoes and harissa paste. Simmer for 15 minutes until the sauce is thickened. – Add the spinach and stir until wilted. Make 3 to 5 wells in the sauce and crack in the eggs. 

Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks. – Season with salt and pepper to taste and sprinkle with the feta, parsley, avocado, and microgreens, if using. Serve with toasted bread for scooping. Notes *If you're sensitive to spice use a mild harissa (like Mina Harissa Mild), for a spicier shakshuka, use hot harissa (like Trader Joe's Hot Harissa).

Ingredients – 2 cups cubed butternut squash – 1 tablespoon extra-virgin olive oil, plus more for drizzling – ⅓ cup chopped scallions – 1 small zucchini, cut into 1-inch pieces (1½ cups) – 1½ cups chopped broccolini or broccoli florets – 2 tablespoons minced fresh rosemary or sage – 1 teaspoon balsamic or sherry vinegar, or fresh lemon juice – 1 garlic clove, finely chopped

– 3 kale leaves, stemmed and chopped – 3 to 4 fried eggs – Sea salt and freshly ground black pepper – A few pinches smoked paprika (optional) – Thinly sliced radishes, for garnish (optional) Instructions 1. Preheat the oven to 400° F and line a large baking sheet with parchment paper. Toss the butternut squash with a drizzle of olive oil and a few pinches of salt and pepper. Roast until golden brown, 25 to 30 minutes.

2. Heat the olive oil in a large skillet over medium heat. Add the scallions, zucchini, broccolini, rosemary, and a few pinches of salt and pepper. Cook for 5 to 8 minutes, or until lightly golden brown. Add the vinegar or lemon juice, garlic, roasted butternut squash, kale, another pinch of salt and pepper, and a pinch of smoked paprika, if using. Saute until everything is golden brown, about 5 minutes more, stirring occasionally. 

Season to taste. Garnish with sliced radishes, if using, and top with the fried eggs.