Tag Archives: mozzarella

Breakfast Gluten-Free

Sun-Dried Tomato and Basil Frittata

Hi guys! Happy Friday! This week fleeeewww by for me, and I am more than ready for the weekend. Besides a date night with Travis and a friend’s birthday, we don’t have too many plans, so I am really looking forward to just relaxing on the couch for a few hours.

I thew together this incredibly delicious breakfast frittata last weekend with ingredients we just had in our fridge. It was the perfect morning fuel to get us ready for our Saturday workout. This frittata is PACKED with protein from eggs and mozzarella, and if you serve it with a slice of whole wheat toast, it’s the ideal balanced breakfast.

Sun-Dried Tomato and Basil Frittata Recipe

I love frittatas because they look impressive, but they are honestly SO easy to make (this one came together in under 15 minutes). Frittatas are also a great way to use up any leftover ingredients in your fridge; almost anything tastes good: roasted red pepper and goat cheese, kale and cherry tomatoes, sausage and leeks, and so on!

Sun-Dried Tomato and Basil Frittata Recipe

As soon as I took one bite of this frittata, I said to Travis that the flavor combination tasted just like a pizza. Yeah, it was that good. Try this recipe this weekend, and if you don’t have these exact ingredients, just follow the cooking method below. You’ll be sure to love it!

 

Sun-Dried Tomato and Basil Frittata
 
Prep time
Cook time
Total time
 
Serves: 2-3
Ingredients
  • 3 whole eggs + 2 egg whites
  • 3 Tablespoons milk (I used 1%, but any kind will do)
  • 1 Tablespoon extra-virgin olive oil
  • ⅛ cup onion, chopped
  • ¼ cup sun-dried tomatoes*, chopped
  • ¼ cup roasted red peppers, chopped
  • 3-4 oz. fresh mozzarella, sliced thin
  • 2 Tablespoons fresh basil, torn
  • Salt and pepper
Instructions
  1. Turn the oven on to BROIL. In a large bowl whisk together the eggs, egg whites and milk. Season with ⅛ teaspoon each of salt and pepper.
  2. Heat an ovenproof skillet over medium-low heat. Add the olive oil to the pan and once hot, add the onion, sun-dried tomato, and roasted red peppers. Saute for about 3 minutes. Pour in the egg mixture and allow to cook for about 30 seconds. You can slowly push the mixture around if you need to spread out the veggies. Add in the basil and place the sliced mozzarella over the eggs. Make sure to NOT cook the eggs completely - they should still look wet.
  3. Place the pan in the oven on the top rack and broil on HIGH for 2-3 minutes, until the cheese begins to brown slightly. Remove from the oven and let cool for 1 minute before serving.
Notes
*If sun-dried tomatoes are packed in oil, then rinse them of excess oil.
 

Appetizer Main Meal Salad Side Dish Vegetarian Meals

Summer Farro Salad with Cherry Tomatoes and Mozzarella

When summertime hits, I hate using my oven. It is already too dang hot, so why suffer more by adding another few degrees to my kitchen?

That is why I LOVE making salads during the summer. You may remember how much I love farro – I’ve posted two yummy farro salads already here and here. This one is my current addiction.

Summer Farro Salad with Cherry Tomatoes and Mozzarella Recipe

The thing I love most about grain salads is that you can make a large batch and eat it throughout the week. Unlike lettuce salads, they do not get soggy – in fact I think the flavor gets better after sitting for a couple hours.

Summer Farro Salad with Cherry Tomatoes and Mozzarella Recipe

This salad is packed with summer flavors like juicy cherry tomatoes and fresh basil.

Summer Farro Salad with Cherry Tomatoes and Mozzarella Recipe

I’ve doubled the recipe for a large potluck at work and it was a big hit! This farro salad is great for potlucks because it is easily transportable and can be served either cold or at room temperature – no heating required.

Summer Farro Salad with Cherry Tomatoes and Mozzarella Recipe

If you do not have farro on hand, I think this would be delicious with wheatberries or barley. If you try a different grain, let me know how it turns out!

Summer Farro Salad with Cherry Tomatoes and Mozzarella Recipe

 

Summer Farro Salad with Cherry Tomatoes and Mozzarella Recipe

 

 

Summer Farro Salad with Cherry Tomatoes and Mozzarella
 
Prep time
Cook time
Total time
 
Serves: 4-5
Ingredients
Salad
  • 1 cup dried farro
  • 1 pint cherry tomatoes, sliced in half
  • ⅛ cup red onion, minced
  • ⅛ cup kalamata olives, minced
  • 2 Tablespoons fresh parsley, chopped
  • 2 Tablespoons fresh basil, sliced into thin strips
  • ½ cup fresh mozzarella, cut into ½ inch cubes
Dressing
  • ¼ cup olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 teaspoon honey
  • Salt and Pepper, to taste
Instructions
  1. Bring a medium sized pot of water to a boil. Add the farro and a pinch of salt. Cook for 13 minutes. Drain. Spread the farro on a large plate and allow to cool.
  2. Once the farro has cooled completely, combine all of the salad ingredients in a large bowl. In a separate small bowl, combine the dressing ingredients. Toss half of the dressing with the salad. Add salt and pepper to taste. Add additional dressing as desired. You can serve the salad right away or refrigerate and serve the next day.
 

Main Meal Salad Vegetarian Meals

Farro Salad with Apples, Almonds and Smoked Mozzarella

I’m back.

Sorry, I know it’s been awhile. Stuff got busy you see. A lot of things have happened since I’ve been gone.

I got a job (woo!), I graduated from college (MAJOR milestone there), packed up everything in my college apartment, moved back home, unpacked everything, and now I am starting to pack up all my stuff AGAIN to move across the country. Yeah, big things.

Over the course of all that, my time in the kitchen decreased more than I would have liked, so it is great to be home. Now I have all the time in the world to experiment with the massive pile of recipes I have been meaning to get to.

This is one of them:

Farro Salad with Apples, Almonds and Smoked Mozzarella Recipe

As much as I consider myself a carnivore, I have been loving certain vegetarian dishes recently. This is my favorite so far. I could have eaten the entire bowl of this salad if I wasn’t forced to share.

Farro Salad with Apples, Almonds and Smoked Mozzarella Recipe

If you have never used farro, you have to try it. It is similar to brown rice, but the grains are larger and it is slightly nuttier. Oh, and it cooks in half the time. Yeah, thought you’d like that.

It also packs in a lot of protein and fiber. Healthy stuff, people.

You can use any apples of your choice. I used a granny smith and a pink lady as a mixture.

Farro Salad with Apples, Almonds and Smoked Mozzarella Recipe

All of the flavors come together so nicely in this dish.  It can be eaten as a main meal or as a yummy side dish.

This would be PERFECT to bring to a summer BBQ. Trust me, you don’t want to be the fifteenth person bringing chips and dip, do you?

Farro Salad with Apples, Almonds and Smoked Mozzarella Recipe

You’ll love this farro salad, I swear.

 

Farro Salad with Apples, Almonds and Smoked Mozzarella
 
Serves: 4-6
Ingredients
  • 1 cup farro
  • 1 teaspoon salt
  • ½ cup toasted almonds, chopped*
  • 2 apples (any will do)
  • Juice of 1 lemon
  • ¾ cup craisins (or raisins if you prefer)
  • ¼ cup fresh parsley leaves, chopped
  • 6 oz smoked mozzarella, cut into ½ inch cubes (regular mozzarella will be fine if you can’t find smoked)
  • 1 teaspoon dill weed
  • ¼ cup extra-virgin olive oil
  • 2 Tablespoons balsamic vinegar
  • salt and pepper
Instructions
  1. Combine the farro, salt and six cups of water in a saucepan. Bring to a boil and then reduce heat to a simmer. Cook uncovered for 25 minutes, until tender. Drain the farro in a colander and let dry on a paper-towel lined plate or tray
  2. Cut the apples into ½ inch cubes. Toss them in a bowl with the lemon juice and enough water to cover the apples.
  3. Whisk together the olive oil and balsamic in a small bowl.
  4. Combine the cooked farro, almonds, craisins, parsley, mozzarella and dill weed. Drain the apples and add them as well. Drizzle the olive oil and balsamic over the mixture. Toss well. Season with salt and pepper to taste.
Notes
* You can easily toast almonds by putting them in a medium skillet over medium heat for 2-3 minutes, making sure to shake the skillet often. The almonds are done when they are slightly browned and smell toasted.

Recipe adapted from Serious Eats