Breaking up a whole frittata into individual parts slashes cooking time, allows the egg cakes to be easily movable from the kitchen, and makes for an undeniably cute presentation. These can be served warm or at room temperature.
Ovens can vary with respect to the amount of heat they produce and retain. Therefore, you should check for doneness a minute or two before the cooking time indicated in any muffin tin recipe. If your oven heats unevenly, rotate the muffin tin halfway through the baking time.
In skillet over medium, heat oil. Add chicken pieces and heat until cooked through, about 4 minutes. Remove chicken from skillet and set aside to cool. Add broccoli and 2 Tbsp (30 mL) water to skillet and heat until tender and bright green, about 2 minutes. Remove broccoli from skillet and let cool.
Preheat oven to 375 F (190 C). In large bowl, whisk together eggs, yogurt or sour cream, pesto, salt, and red pepper flakes, if using. Stir in cooked chicken, broccoli, and sun-dried tomatoes. Divide among 12 standard-sized greased muffin cups and bake until eggs are set, about 20 minutes. Let cool for 5 minutes before unmoulding.
This recipe is part of the Make Ahead to Grab and Go collection.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
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.