Nonna K.

  1   slice   whole-grain bread, toasted 2   tablespoons   mascarpone cheese ¼   cup   berries, such as raspberries, blueberries and/or chopped strawberries 1   teaspoon   mint leaves Top toast with mascarpone, berries and mint. Originally appeared: EatingWell Magazine, May 2019

  8   large eggs ⅓   cup   whole milk ½   teaspoon   salt ½   teaspoon   ground pepper 1   cup   shredded Monterey Jack cheese 1   cup   packed baby spinach, chopped ⅔   cup   chopped roasted red peppers Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray. Whisk eggs, milk, salt and pepper together in a large bowl until well combined and frothy. Fold in cheese, spinach and roasted red peppers until combined. Divide the mixture among the prepared muffin cups (about 1/3 cup each). Bake until puffed, set and light golden, 16 to 18 minutes. (The egg bites will deflate once removed from the oven.) Let cool in the pan for 5 minutes before serving.

  4   medium bell peppers, any color ¼   teaspoon   salt, divided ¼   teaspoon   ground pepper, divided 8   large eggs ¼   cup   Mexican-blend shredded cheese Chopped fresh cilantro for garnish (optional) Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray. Cut bell peppers in half through the stem end. Remove ribs and seeds. Place the peppers in the pan cut-side up and sprinkle with 1/8 teaspoon each salt and pepper. Bake the peppers for 15 minutes. Remove the baking sheet from the oven and crack 1 egg into each pepper cup. Season with the remaining 1/4 teaspoon each salt and pepper, then top each with 1/2 tablespoon cheese. Bake until the egg whites are set, 15 to 20 minutes. Sprinkle with cilantro, if desired.

  4  thick slices whole grain or whole wheat bread of choice ½ cup /123 g hummus ( homemade  or  quality store-bought ) Za'atar spice blend , to your liking Handful baby arugula 1  cucumber, sliced into rounds 1  to  2  Roma tomatoes, sliced into rounds 2 tbsp /about  16 g  chopped olives of your choice Crumbled feta cheese, a sprinkle to your liking Toast bread slices to your liking Spread about 2 tablespoon hummus on each slice of bread. Add a generous sprinkle of  Za'atar spice , then load on the arugula and remaining toppings. Enjoy!

  ⅓ to ½   cup  basil pesto,  use  homemade basil pesto  or store-bought ▢ 2   eggs ▢ 2 to 3   ounces   fresh mozzarella cheese,  sliced ▢ 1   vine ripe tomato,  sliced ▢ red pepper flakes,  or  Aleppo pepper To Serve ▢ 2   pieces of toasted bread,  optional In a medium nonstick pan, heat the pesto over low heat until slightly bubbling (shimmering). Crack the eggs and add them to the pesto. Cover and cook over low heat for about 2 minutes or until the egg whites set but they yolks remain runny. (If you like your egg yolks harder, give them a little more time). Season the eggs with a small pinch of salt, pepper, and red pepper flakes (or  Aleppo pepper ). Spoon a bit of the pesto from the pan over your toast. Arrange tomato and mozzarella slices on the toast, then slide the eggs and remaining pesto on top.

  1   large whole wheat pita bread   or 2 medium pitas (or your favorite flatbread) ▢ Extra-virgin olive oil ▢ ½   cup   grated mozzarella,   more to your liking ▢ 1   teaspoon   za’atar,   more to your liking ▢ Pinch   red pepper flakes   (optional) ▢ 1   shallot,   thinly sliced into rounds ▢ 1   Roma tomato or a handful of cherry tomatoes,   sliced ▢ 2   hard boiled eggs,   peeled and grated or chopped ▢ Kosher salt Prepare the oven:  Position a rack in the center of the oven and preheat to 375°F. Oil the pita:  Place the pita (or flatbread) on a sheet pan and brush the top with olive oil. Top the pita:  Sprinkle on the mozzarella, za’atar, and red pepper flakes, if using. Spread the shallots, tomatoes, and grated egg on top. Season with a small pinch of kosher salt. Bake:  Bake until the cheese has melted and the pita is slightly crispy, about 5 minutes. Serve:  Finish with ...

2 Tbl. vegetable or grapeseed oil 1/2 White Onion chopped 2 Garlic Cloves, minced 2 cups Crimini mushrooms, chopped 4 cups loosely packed Spinach 1/2 Tbsp. Tabasco 8 large Eggs 3 Tbsp. Milk Cooking Spray 4 whole wheat Tortillas (large) 1/4 Cups + 2 Tbsp Goat Cheese Heat a large skillet with the oil, add the onions and garlic and cook until translucent Add the mushrooms and cook until golden brown, add the spichach and cook until all wilted. Season in a bit of salt. In a large bowl, whisk together the eggs, tabasco and milk.  In a separate skilled, cover the bottom with cooking spray, when hot add the egg mixture and cook, stirring frequently for about 3-4 minutes until the eggs are set. Warm the tortillas in the microwave. Put each tortilla in a piece of aluminum foil.  Distribute equally on each tortilla, the cheese, vegetable mix and the eggs.  Roll each tortilla in the aluminum foil and put in a freezer bag, then in the freezer. When ready to eat, take frozen tortilla ...

1 Large Avocado 1 Tbps. Olive or Avocado Oil 4 Slices Who le Wheat or Whole Grain Bread S&P Flaky Salt Sea for Serving Mash the avocado with a fork in a shallow bowl until chunky. Season with fine salt and black pepper. Toast the bread until browned and crisp. Lightly brush the toasts with oil, and season with fine salt and pepper. Divide the mashed avocado evenly among the toasts, and top with more flaky sea salt, more black pepper and red pepper flakes if using. You can serve with roasted sliced tomato or crispy bacon.

  6   oz   bacon ,   cut into 1/2" pieces   small onion ,   1/2 cup finely chopped 1 Large or 2 small russet potatoes ,   peeled 4   oz   fresh baby spinach ,   2 cups, coarsely chopped 6   oz   mild cheddar cheese ,   (1 1/2 cup shredded), divided 8   large eggs 1/2   cup   half and half ,   or equal parts whipping cream and milk 2   tsp   Tabasco sauce FUN ADD ONS sliced cherry tomatoes cooked sausage sautéed mushrooms, diced ham, asparagus, black olives Preheat Oven to 375˚F. Oil a 12-count non-stick muffin tin, or preferably line with  silicone muffin liners . Place a large non-stick skillet over medium heat and sauté 6 oz bacon until browned (6-8 min). Transfer to a plate. Discard excess oil keeping 2-3 Tbsp in the pan. In the same pan, sauté finely chopped onion until softened (2 min). Meanwhile grate potato on the large holes of a box grater. Use your  hands to squeeze ou...

6   medium flour tortillas ,   (8-inch diameter) 1/2   lb   button mushrooms ,   (8 medium), thinly sliced - optional 1   Tbsp   unsalted butter 6   large eggs 1/2   cup   sour cream ,   divided (2 Tbsp for eggs & 1 Tbsp per tortilla) 1/4  tsp   sea salt  ,   (or to taste) 1/8   tsp   black pepper ,   (or to taste) 2   oz   deli ham ,   cut into strips or squares, optional 4   oz   mozzarella cheese ,   (1 cup shredded) 1   tomato ,   diced - optional*** 3   Tbsp   olive oil  ,   to saute (add more as needed) In a medium bowl, whisk together 6 eggs with 2 Tbsp sour cream, and salt and pepper to taste. Stir in the strips of ham and set aside. Heat a large skillet over medium heat and add 1 Tbsp oil. Add sliced mushrooms and saute until golden (5 min), stirring occasionally. Season lightly with salt and pepper then remove mushrooms. In t...

Fresh bread, sliced into 8 to 10 half-inch slices (8-10 slices of bread) 2 Ripe Avocados, pitted and peeled 1/8 tsp salt, or to taste (we love sea salt) 1 tsp freshly squeezed lemon juice Black pepper to taste, optional Extra Virgin Olive Oil, to drizzle over the top Topping options Eggs, sunny side up  Fresh Spinach, rinsed and dried Baby Tomatoes, sliced Fresh cilantro sprigs Radishes, thinly sliced 1. In a medium bowl, mash together 2 ripe avocados. A potato masher is the fastest route. 2.  Stir 1/8 tsp salt (or to taste) and 1 tsp fresh lemon juice into the mashed avocados until well combined. 3. Lightly toast your sliced bread (if desired) with a small pat of butter until the edges are golden brown. 4. Add a generous layer of avocado spread over each piece of toast. Add your desired toppings, then drizzle each piece of toast with extra virgin olive oil and top with freshly cracked black pepper. So so good

  1/2   cup   rolled oats ,  old fashioned oats 5   oz   almond milk ,  (just under 2/3 cup) or your milk of choice 1/4   cup   Greek yogurt ,  fat free or whole yogurt* 1   Tbsp   maple syrup 1   Tbsp   chia seeds Suggested toppings Blueberry Lemon: 1/4 cup blueberries + lemon zest Strawberry Chocolate: 1/3 cup strawberries + mini chocolate chips Raspberry peach: 1/3 cup peaches or nectarine + raspberries Banana nut: 1/2 banana + chopped pecans In a  mason jar , add all of your ingredients: rolled oats, almond milk, yogurt, maple syrup, and chia seeds. Stir until well combined then cover and refrigerate overnight. To serve, add your favorite toppings and enjoy it out of the jar, or transfer to a bowl and sprinkle on your favorite fruit or nut toppings.