Blue Chip Frittata

The easiest way to make eggs tasty and elegant- with blue corn chips.

Blue Chip Frittata Recipe

I had a frustrating day in the studio. We're in the thick of our house sale/moving process. Leftover blue corn chips from Friday's nachos were calling. So I thought I'd whip up something fun for a quick and easy bite to eat.

What you'll need:

Organic Blue or Gold Corn Chips- enough for one layer in an ovenproof omelette pan

A few organic grape or cherry tomatoes, halved

A spoonful of chopped roasted red peppers

2-3 oz. crumbled feta or goat cheese (or vegan cheese)

4 large organic free-range eggs

1/3 Greek style yogurt

Fresh chopped basil, parsley or cilantro

Sea salt and fresh ground pepper

Preheat the oven to 375 degrees F.

Lightly oil an oven proof 8-inch omelet pan.

Layer the blue corn chips into the bottom of the prepared pan. Top the chips with tomatoes and roasted red peppers. Sprinkle with crumbled feta or goat cheese.

Whisk the eggs with the yogurt and chopped herbs till fluffy and pour the mixture all over the chips. Season with sea salt and fresh pepper.

Bake in a hot oven for about 20 to 25 minutes or until the eggs are set and the frittata is golden.

How easy is that?

Serves 2.

Make this dairy-free with vegan "cheese" and plain unsweetened non-dairy yogurt.

Printer-friendly recipe.

Spaghetti Squash a la Susan

The best thing about food blogging? Sharing recipes and seeing how cooks and food bloggers interpret, tweak and improve upon your recipe. My talented friend Susan at Fatfree Vegan Kitchen has just posted her version of my Santa Fe Spaghetti Squash Casserole, and darlings, it's not to be missed! It's gorgeous and inspired.

Moving Update::

Craziness ensues here. The oil tank is being drained, dismantled and replaced [with walls coming down and going back up]. Strange sweaty men are crawling around the attic and snooping in the cellar netherlands. Running hot water in the bath tubs. Leaving blackened finger prints on the ceiling. Do you imagine I'll be glad when this process is over?

What does this piece of technology cost, you ask? Darling, you don't want to know. You'll be thinking about all the wine, great meals and kitchen tools this could have bought...not to mention, air fare to Italy. Well, at least Napa Valley. Or Hawaii.

Bits & Pieces::

We're having an estate sale April 28th.
Closing May 4th.
Flying to Albuquerque May 4th.

What have we been eating?

Lots of Brown Rice & Roasted Vegetables, Balsamic Roasted Veggie Smothered Baked Potatoes, Spinach & Cheddar Quesadillas. Easy. Fast. Too tired to cook food.

I hope to post again soon. Until then, be well and eat well, and enjoy the first [longer] days of spring!

gluten free recipes vegetarian vegan roasted vegetables brown rice

Gluten-Free Pasta Frittata

Mediterranean style baked frittata with gluten-free pasta.

What do you make for dinner on a night when you have no fresh produce in the house (except for a few sad carrots) and you've got barely enough energy to pour yourself a glass of wine having spent the last four days doing errands and hardware store runs and keeping the house spotless and gleaming for multiple house showings?

You look at your leftovers and hope there is pasta. 

You pray you have eggs. You swoon when you discover a half a cup of goat cheese. You whip together a frittata so meltingly delectable that your husband closes his eyes in sheer bliss and says, How can something this simple be this good? Then he declares this latest frittata of yours to be his favorite. And as the warm bite of creamy egg and spinach and goat cheese melts in your mouth you sigh and meet his eyes across the table and confess,.

Darling, it's one of those happy accidents.

Continue reading

Sweet Potato and Purple Cabbage Soup

Gorgeous soup that's souper good- and good for you.

Antioxidants. So good for you. Gotta love 'em. An easy approach to getting more antioxidants into your daily menu [without studying nutritional science] is simply, think color.

Choose a variety of eye popping colors as you shop for vegetables and fruits. The brighter the better. Each vivid hue gives you a unique nutritional boost. Pick orange sweet potatoes over white potatoes, and purple cabbage over pale green. Throw in some ruby red grape tomatoes and blueberries, and well, you get the idea.

Continue reading

Kicked Up Coconut Split Pea Soup

A silky vegan soup recipe for a rainy spring day.

I've been so busy spring cleaning and sorting for the move to New Mexico I haven't had much time at all to play in the kitchen. I made a rainy weather comfort food favorite this week, though- a vegan split pea soup. It's an easy soup to make. I kicked it up with coconut milk and jalapeños. It was lip-smacking tasty. Trust me.

You won't miss the ham hock.

Continue reading

Zucchini Tomato Mozzarella Pie

Fresh ingredients make this Mediterranean vegetarian pie recipe one of our favorites. A lovely dish for spring.

This week’s rain softened the gardens. The air smells more like spring. We are in the thick of small repairs. Cleaning and weeding through old clothes and books. Donating what no longer seems necessary. The need to downsize and travel light is gaining momentum.

We both craved something fresh yesterday. Something not stewed, or heavy or made from root vegetables. Something more sexy than soup. So, Darling, it had to be Italian.

And yes, it had to be a pie.

Continue reading

Egg & Pesto on Grilled Toast

We're getting our Cape Cod house ready to sell. In the midst of weeding out and recycling, I stumbled upon this ancient menu- circa age nine. Apparently I was big on toast. Not to mention, canned peaches. And glasses of milk. A dozen yellowed pages stapled together as my very first cookbook. All comfort food (no big surprise).

Since going gluten-free, we don't eat much toast. But once in a blue moon I make a pretty tasty gluten-free Italian-style loaf and freeze the slices for grilled sandwiches and brunch.

After a morning of cleaning and packing we decided to finish up the last few slices from a Gluten-Free Pantry Country French Bread Mix I baked last week. Slathered with Our Favorite Basil Pesto and topped with an egg fried sunny side up, it was a dish my nine-year-old self would have appreciated. Simple. And fast.


And did I mention, on toast?

Egg + Pesto on Grilled Toast Recipe

Grilling gluten-free bread in a little olive oil covers a multitude of sins. No kidding. Add a bit of chopped fresh garlic and basil pesto and you'll have a serious treat. No deprivation in sight.

4 slices of your favorite gluten-free bread-
new bread recipe here
Extra Virgin Olive Oil, as needed
Prepared Basil Pesto
4 fresh large organic free-range eggs
Sea salt & fresh ground pepper
Shredded Parmesan, as needed

Lightly toast then grill the bread in a large skillet with enough olive oil to coat both sides of the toast. Grill till sizzling and golden.

In the meantime, in a separate skillet, fry the eggs to your liking- over easy or sunny side up. Season with sea salt and fresh ground pepper.

Spread a generous slather of pesto on each grilled toast. Top with an egg and sprinkle with Parmesan.

Serves two.