Broccolini, Red Pepper and Roasted Garlic Frittata

Frittatas are a great way to add veggies into your diet as well as to incorporate a few meatless meals into your week.  You can pretty make a frittata with anything in your fridge as long as you have some eggs on hand.

This frittata starts by roasting garlic on the stovetop in a little bit of EVOO over low heat.  Make sure to stir the garlic cloves often to prevent them from browning too much on one side.  Once the garlic is roasted, remove from the pan and reserve the oil.  Place the garlic, cottage cheese (great source of protein), and eggs in a food processor and whirl until smooth.

Preheat the broiler on your oven.  In the reserved garlic oil, sauté the broccolini, bell pepper and onion for about 5 minutes or until tender.  Add the veggies to a medium bowl along with the eggs mixture, parsley, oregano, salt and pepper.  Once combined, pour into a skillet with the remaining garlic oil over medium-high heat and cook for 30 seconds.  Reduce the heat to medium-low and cook without stirring for 4 minutes.  Transfer the skillet into the oven and cook until the eggs are set, about 5 minutes.


Serve a salad or some roasted potatoes on the side for a complete dinner.

And if you’re not sure what to do with the leftover cottage cheese here are some of my favorite ways:  cottage cheese bowl (instead of yogurt, pile some crunchy granola and fruit on top for breakfast) or stirred into oatmeal (trust me on this one – it makes it super creamy).

And if you’re not a cottage cheese lover, you’ll still love this frittata – you honestly can’t taste it once cooked.


Mushroom Bolognese over Spaghetti Squash

Any fellow mushroom lovers out there?  I think mushrooms are one of those things that you either love or you hate.  So if you’re not into ‘shrooms, go ahead and skip this recipe…it’s not for you.

Mushroom Bolognese is earthy and meaty and has tons of flavor from the addition of soy sauce, porcini mushrooms (which smell horrible), lots of garlic and a little heat from red pepper flakes.  I used my food processor to make all the chopping a whole lot easier.  I simply pulsed each ingredient separately (I did whirl the carrots, celery and garlic at the same time) and stored in the fridge for when I was ready to cook dinner.  Such a time saver!  I will note that I left out the tofu (not really an ingredient we cook with) and added in 8 more ounces of baby bella mushrooms.

I also discovered that you can indeed cook spaghetti squash in the slow cooker.  LIFE CHANGING.  I’ve cooked spaghetti squash many ways – the oven, the microwave, a combo of both and this is by far the easiest and cleanest way.  Simply pierce the spaghetti squash a few times with a knife, place into slow cooker along with 1 cup of water.  Cook on high for 3-4 hours.  When the spaghetti squash is soft to the touch, it’s done.  Let it rest for a few minutes before scraping out the strands.  Amazing.


This was eater on the late side a few nights ago so please forgive the awful lighting.  Top the entire dish with a sprinkle of Parmesan for a little more saltiness and nuttiness.

Are you a mushroom lover?

Grilled Bean and Cheese Stuffed Poblanos

I made an amateur mistake and found myself washing my hands with olive oil** at nine o’clock on Monday night.

You see, poblanos are considered “mild.”  But take that with a grain of salt.

The seeds pack a punch.  A punch of heat.  Instead of using a knife/spoon/gloves to scrape out the seeds of the poblanos, I used my hands.

And therefore paid for it the entire evening.  My nail beds and the top of my right hand pulsated late into the night.

But don’t let that keep you from making grilled bean and cheese stuffed poblanos.  Just learn from my mistakes.

Scrape out the seeds and membrane using something other than your hands or wear a disposable glove (and yes, we keep a stash in the kitchen for jalapenos but I wasn’t thinking).


The poblanos are stuffed with a mixture of pinto beans, corn, chopped celery (adds the best crunch!), shredded cheddar cheese, salt and pepper.

Once the peppers are stuffed, secure the tops of the peppers back on the body of the pepper using a tooth pick.

Grill until lightly charred, turning once.

Grilling the poblanos mellows the heat of the peppers while the cheese gets gooey and melty and delicious.  I loved using pinto beans instead of the more popular black bean.  And the corn was sweet and gave so much flavor.

Obviously my favorite bites involved cheese and corn.

**And I’m not lying about the olive oil part.  After trying to fall asleep and being able to concentrate on nothing but my burning hands, I researched how to get rid of the pain.  Apparently rubbing olive oil in your hands (or wherever the pain may be) for about a minute helps dissolve the capsaicin so that it can be rinsed away.  The burning didn’t completely go away immediately but it did calm down enough so that I could fall asleep.

Let’s not talk about putting my contacts in my eyes on Tuesday morning, though.