Baking frittata mixtures in ye olde Mason jars turns them into the perfect grab-and-go lunch option. Simply reheat the jars, without lids, in an oven. You could even use this method to make savoury breakfast frittatas for hectic mornings. Serve with a salad for a complete meal.
8 large free-range eggs
1/3 cup (80 mL) milk or unflavoured rice milk
4 oz (125 g) smoked wild salmon
3 oz (80 g) soft goat cheese, chopped
2 green onions, chopped
1 cup (250 mL) chopped Peppadew peppers
2 Tbsp (30 mL) chopped dill
1 Tbsp (15 mL) capers, drained
1/4 tsp (1 mL) black pepper
Preheat oven to 400 F (200 C). In large bowl, whisk together eggs and milk. Stir in salmon, goat cheese, green onions, Peppadew peppers, dill, capers, and black pepper.
Lightly grease 6 - 250 mL wide mouth Mason jars and place on rimmed baking sheet. Using ladle, divide egg mixture evenly among jars. Bake for 22 minutes, or until eggs are set. Allow to cool completely before putting on lids and refrigerating.
Each serving contains: 176 calories; 15 g protein; 11 g total fat (4 g sat. fat, 0 g trans fat); 3 g total carbohydrates (2 g sugars, 1 g fibre); 339 mg sodium
source: "30-Minute Meals", alive #384, October 2014
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
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