Nothing beats an egg (no pun intended) fresh from the farmers’ market. Employ any tender, seasonal green and herb as the weather changes in this quick, wholesome meal.
Kid-friendly kitchen jobs: Snapping the tough ends off asparagus or cracking eggs into a bowl and whisking.
Kid-friendly food swaps: Use mild cheddar cheese in place of goat cheese on half of the frittata if the latter is too strong for their palates.
Try broccoli and rosemary in winter, spinach and basil in summer, and kale and sage in fall. Or, head to the market and see what’s fresh.
In a 9 in (23 cm) medium skillet or cast iron pan, heat butter or oil over medium heat. Sauté onion until translucent, about 5 minutes. Add asparagus and cook for 2 to 3 minutes, until tender and bright green.
In large bowl, whisk eggs with milk, chives, mint, salt, and pepper. Pour into pan with asparagus and cook over medium heat, stirring to begin cooking eggs, for 2 to 3 minutes. Remove from heat and dot the top with cheese.
Transfer frittata to oven and bake until eggs are set and beginning to brown on top, about 10 to 15 minutes. Using an oven mitt (the handle will be very hot!), remove frittata from oven. Slice into wedges and serve with a fresh salad.
This recipe is part of the A Week of Healthy Recipes collection.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.