Tag Archives: red peppers

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.
 

Poultry Salad

Fresh Spring Salad with Lemon Vinaigrette

If you follow me on Instagram, you may have noticed that I am on a serious salad kick recently. I used to hate making salads at home because I never felt like they were as good as when I ordered them out at one of those “make-your-own-salad bars.” I realized that this was because I never had all of the delicious mix-ins salad bars offered. Now when I go grocery shopping, I take these little items into account, always making sure to throw a couple in my basket. In order to keep myself from getting bored, I try to change up the ingredients on a regular basis – different nuts, cheeses, veggies, lettuce, etc. I also always make sure my salad has a good dose of protein, fiber, and usually a healthy fat, so it holds me over until my next meal.

Fresh Spring Salad with Lemon Vinaigrette Recipe

This salad is packed with fresh and bold flavors, which will make your taste buds very happy. I love bringing leftovers for lunch at work the next day. If you pack your salads to go, I recommend you put your salad dressing in a separate small container, so it isn’t soggy by noon. Soggy salad = the worst.

Fresh Spring Salad with Lemon Vinaigrette Recipe

The lemon vinaigrette I use on this salad is the same one I shared with my Kale and Quinoa Salad about a year ago. It is so light and perfect for spring.

Fresh Spring Salad with Lemon Vinaigrette Recipe

If chicken isn’t your thing, feel free to substitute salmon or grilled tempeh instead.  It will be just as delicious and healthy!

 

Fresh Spring Salad with Lemon Vinaigrette
 
Prep time
Total time
 
Serves: 2
Ingredients
Salad:
  • 6 oz spring mix lettuce
  • ¼ cup roasted red peppers, chopped
  • ¼ cup sundried tomatoes, chopped
  • 6-8 oz grilled chicken breast, sliced into ½ inch strips
  • 2 oz feta
  • 2 Tablespoons toasted pine nuts*
Lemon Vinaigrette:
  • ½ cup olive oil
  • 2 Tablespoons fresh lemon juice
  • ½ teaspoon grated lemon rind
  • 1 Tablespoon shallot, minced
  • 1.5 teaspoons dijon
  • 1 teaspoon agave
  • salt and pepper to taste
Instructions
  1. To prepare the salad, place the lettuce at the bottom of two large bowls. Then divide the roasted red peppers, sundried tomatoes and grilled chicken between the two bowls. Sprinkle both with the feta and pine nuts.
  2. To prepare the lemon vinaigrette, mix all ingredients in a small bowl or salad dressing shaker. Sprinkle lightly over each salad. Store the remaining dressing in the fridge for up to three days.
Notes
To toast pine nuts, turn a small skillet to medium-high heat. Place the pine nuts in the pan and stir constantly for 2-3 minutes until lightly browned. You will be able to smell the pine nuts as they are toasting. Make sure to watch them the entire time because pine nuts burn very quickly.