Spinach, Bell Pepper & Potato Frittata with Feta Cheese

Spinach, Bell Pepper & Potato Frittata with Feta Cheese

So...I know it's been a little while since I've posted here. But I have a good reason—I've been busy working on my forthcoming trilogy. The first book—The 13th Continuum—publishes on April 19, 2016. Lots of awesome marketing stuff in the pipeline. So many exciting things are happening!

But I thought I would take a short break from writing fiction to post a quick recipe. It's no secret that I love making frittatas. They're simple to whip up for breakfast, keep in the fridge, and also great for lunch or snacking. I load mine up with fresh vegetables from my local farmers market. I use farm fresh eggs (yes, I believe you can taste the difference). Finally, I crumble Tunisian feta cheese on top. Maybe a little big of parmesan if I'm feeling extra fancy.

I also go light on the eggs, heavy on the veggies! This frittata combines red potatoes, spinach, and yellow bell pepper. But any mix of vegetables should work fine. As a rule, I always put greens in...well...everything. Enjoy!

Spinach, Bell Pepper & Potato Frittata with Feta Cheese

Spinach, Bell Pepper & Potato Frittata with Feta Cheese

Serves 4-6 people

Cooking time: about 20 minutes

Vegetarian; Gluten Free

Ingredients

4 eggs, whisked until smooth

3 cups fresh spinach

1 yellow, orange or red bell pepper, seeded and chopped

3 small red potatoes, poked with holes and cooked in the microwave for 3 minutes until tender

3 leaves fresh basil, chopped (optional)

2 tablespoons extra virgin olive oil, plus more for drizzling

1/4 cup feta cheese, crumbled

salt and freshly ground pepper

Directions

1.  Preheat the broiler.

2. In a frying pan, heat the olive oil over medium heat. Add the bell pepper and saute for a few minutes, until beginning to soften. Add the spinach and saute until wilted. Season to taste with salt and pepper. Spray the bottom of the skillet with nonstick spray if needed. 

3. After cooking the potatoes in the microwave, chop them and add them to the vegetable mixture. Pour the whisked eggs evenly over the top. Crumble the feta cheese over it and sprinkle with basil. Season with salt and pepper and a quick drizzle of olive oil.

4. Continue cooking stove top until the frittata begins to set. Finish the frittata under the broiler until the top is beginning to brown. Enjoy!

Seared Ahi Tuna Nicoise Salad

Still hot, hot, HOT in Los Angeles!

So is there anything better than a composed salad? Especially when said salad contains delicious bits like seared Ahi tuna, spindly green beans, briny capers, olive oil cured olives, creamy eggs, and poached red potatoes. Welcome to the Nicoise Salad, one of my favorite dishes in the world.

For the dressing, I whip up a mustardy-lemony dressing. I thinly slice red onions and pickle them slightly in the dressing, which I heap generously onto the salad.

Now I'm hungry—I may be making this for dinner again!

Seared Ahi Tuna Nicoise Salad

Serves 4 people
Cooking time: about 20 minutes
Gluten-free; dairy-free

Ingredients

4 cups organic mixed greens
1 pound Ahi tuna
2 tablespoons grapeseed oil
1/4 cup black olives cured in olive oil
10 small red potatoes or Yukon gold potatoes, halved or quartered and boiled until tender
4 eggs, boiled until cooked to desired wellness, peeled, and quartered
2 cups haricot vert (green beans), blanched
salt and freshly ground pepper

dressing:
juice of 2 lemons
1 teaspoon Dijon mustard (or more if desired)
1 garlic clove, minced
1 teaspoon fresh thyme
1/4 cup extra virgin olive oil
1/4 cup red onion, thinly sliced
2 tablespoons capers
salt and freshly ground pepper

Directions

1. To make the dressing, whisk the lemon juice, garlic, capers, and mustard together in a bowl. Slowly drizzle in the olive oil, whisking until emulsified. Season to taste with salt and pepper. Fold in the thyme and red onion. Set aside, allowing the red onion to pickle slightly.

2. Meanwhile, season the tuna on both sides with salt and pepper. Heat the grapeseed oil over medium high heat. Quickly sear the tuna, turning once. Cook to desired wellness (I prefer to leave my rare in the middle). Set aside to rest for a few minutes, before slicing.

3. Make the composed salad by placing the mixed greens in the bottom of four large bowls, dividing it evenly. Repeat the process with the haricot vert (green beans), potatoes, olives, eggs, and sliced tuna. Finish by spooning the dressing generously over the top. Enjoy!

Broccoli Cheddar Quiche

I'm off the Virginia countryside for a self-imposed writing residency, where I will be finishing my new book. I can't believe that it's already here!

Though I am sad to leave Los Angeles—and especially my husband and the Adorable Monster—I know that I will enjoy visiting my parents. Also, a change of scenery will be good for my brain.

I'll be gone for about four weeks, but of course I will be blogging in residency, as I always do. I have plenty of fabulous recipes stored up for your viewing and cooking pleasure. So before I get on a jetplane tonight (I'm writing this on Sunday before I leave, but it will post on Monday morning), I wanted to write up this week's recipe.

I made this Broccoli Cheddar Quiche for a lovely weekend brunch. But it's also great for lunch, dinner, or leftover. While we are all familiar with quiche recipes, mine is slightly different for a few reasons. First, I used unsweetened almond milk in place of milk or cream.

For the crust, I used a mix of half whole grain spelt flour and all purpose flour. And instead of making the dough with butter or shortening, I used extra virgin olive oil, which came out fantastic. I based my olive oil crust on this recipe from Chocolate & Zucchini (a great blog that I stumbled across while googling). But you're welcome to use whatever crust recipe floats your boat.

This is a great vegetarian dish, filled with protein and healthy vegetables. I'm even packing my last piece for the airplane. Serve it along with mixed greens tossed with good olive oil and sea salt.

Broccoli Cheddar Quiche
Makes one quiche
Baking time: about 45 minutes
Vegetarian

Ingredients

• 1 recipe for olive oil crust or whatever crust recipe you prefer
• 8 large eggs, preferably organic free range
• 2 cups broccoli, finely chopped
• 1 small onion, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 1/2 cup cheddar cheese, grated
• 1/4 cup parmesan cheese, grated
• 1/2 cup unsweetened almond milk
• 2 tablespoons extra virgin olive oil
• salt and freshly ground pepper
• 1/2 teaspoon smoked paprika (optional)

Directions

1. Preheat the oven to 425 degrees.
2. Transfer the pie dough into an oiled pie dish and form the crust. 
3. In a cast iron skillet or heavy-bottomed saute pan, heat the olive oil over medium heat. Add the onion and saute until beginning to soften (about 4 minutes). Add the garlic and saute for one more minute. Then add the broccoli and saute until becoming tender. Season with salt and pepper. Remove from heat and set aside.
4. Meanwhile in a large mixing bowl, whisk together the eggs and almond milk. Add a pinch of salt and pepper. Stir in the cheese and the broccoli-onion mixture.
5. Pour the filling into the pie dish. Sprinkle with a little smoked paprika (optional).
6. Bake at 425 degrees for 20 minutes. Then reduce the heat to 375 degrees and bake for another 25 minutes. Remove from the oven and allow to cool before serving. Enjoy!

Meatless Monday: Veggie Frittata with Feta Cheese

What a fun weekend!

Not only did we have amazing weather (lower '80's and gloriously sunny—sorry East Coasters!), but my in-laws came into town for a nice visit. We had indulgent meals at Lou on Vine, Bouchon, Ray's (at LACMA—my new favorite place), and finally Pace. I think we'll all need a detox this week!

I did make us a lovely brunch at my house in the canyon, cooking up a simple feast of Raisin Walnut Spiced Muffins (recipe coming shortly) and a Veggie Frittata with Feta Cheese, using ingredients purchased at my local farmers market. Usually, I just stock up on everything that looks fabulous, and then figure out what to with it once I get home (I'm on my way there shortly...).

This fritatta combined some of my favorite vegetables—lacinato kale (I try to sneak this into any recipe that I can); jumbo asparagus (just materialized last week at the market); sweet cherry tomatoes (still coming in strong in California). The finishing touch was some fresh goat's milk feta cheese, also from one of my vendors at the market. Likewise, the eggs were procured from one of my local farmers.

I cooked the frittata in my cast iron skillet (which was only $20, and is one of my favorite pans). I started it stove top, and then moved it into the oven, before finishing it under the broiler.

I served the frittata with some homemade Raisin Walnut Spiced Muffins (made with whole grains and raisins also from one of my farmers). The resulting feast was simple, yet delicious and satisfying. I served the frittata directly out of my cast iron skillet, which looked lovely and rustic on the table.

Veggie Frittata with Feta Cheese
Serves 4-6 people
Cooking time: about 20 minutes
Vegetarian
Print Recipe

Ingredients

• 8 eggs
• 2 cups kale, thinly chopped
• 2 cups or 1 bunch asparagus, thinly sliced
• 1 cup cherry tomatoes, halved
• 3 garlic cloves, peeled and chopped
• 1 teaspoon fresh thyme
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1/4 cup feta cheese, crumbled
• salt and freshly ground pepper

Directions

1. In a cast iron skillet, heat the olive oil over medium heat. 
2. Add the garlic, and saute for one minute.
3. Add the asparagus and kale, stirring to combine. Continue to cook until the vegetables are beginning to soften. 
4. Meanwhile, crack the eggs into a bowl and beat until the yolks and whites are mixed together and the entire mixture is slightly frothy. Season with a little salt and pepper.
5. Pour the mixture into the cast iron skillet over the vegetables. Place the halved cherry tomatoes cut side up on top of the egg mixture, gently pressing them down.
6. Top with the crumbled feta, a little salt and pepper, and drizzle with olive oil.
7. Continue cooking stove top until the frittata begins to set. 
8. Finish the frittata under the broiler. Enjoy!

Source for Ingredients

• lacinato kale, asparagus, cherry tomatoes, garlic, thyme, eggs, and goat's milk feta cheese from the West Hollywood Farmers Market

Meatless Monday: Rainbow Chard Omelet

Rainbow Chard Omelet

Is there anything better than coming home?

Your dog greeting you at the door, bursting with profound joy. Sleeping deeply in your own bed. I never sleep well when I'm traveling, let alone smashed into a bunk bed in a cabin more suited to eight-year-old's. Not feeling guilty about parading around in dirty sweats all day long. The warm embrace of loved ones, and that moment after having been apart, where you simply want to be together. Not worry, not bicker, not banter, not disappear into the man cave, not even talk...

Did I mention my dog? He's on my porch, rolling around on the futon, looking like a big mess of fluffiness. If that isn't happiness, then I don't know what is...

And then there's breakfast. It's my favorite meal of the day. Cooking it for myself -- just me, myself, and I -- feels like an act of extreme self-love. Eating it while perusing the New York Times (a lot of radiant news this morning) and sipping green tea. Still in my dirty sweats with my unwashed hair. Is there anything better? I challenge you to prove me wrong. Is there? Is there?

Meatless Monday has found it in their little veggie hearts to feature another of my recipes (I publish them every Monday). This little gem is a favorite of mine -- Rainbow Chard Omelet. Isn't is lovely? Try it out. I swear you'll love it.

Click here for the Rainbow Chard Omelet recipe on Meatless Monday

Meatless Monday Features My Recipe for Greek Frittata

Greek Frittata

This week, Meatless Monday is featuring my recipe for Greek Frittata, a delicious egg dish made with Greek flavor profiles, like briny olives, tangy feta cheese, sweet cherry tomatoes, caramelized red onions, and wilted spinach. It's full of healthy veggies and protein -- the perfect way to kick start your week.

So click on over and check it out!

And remember, One day a week, cut out meat!

Click here to view my recipe for Greek Frittata 

Serve this frittata with fresh baby arugula tossed with lemon juice and extra virgin olive oil and Carrot Cake Muffins

Prosciutto Hash with Baby Broccoli and Farm Fresh Egg

Prosciutto Hash with Baby Broccoli and Farm Fresh Egg

As we enter a new year and swear out our resolutions, some of which we'll keep, others that will fall by the wayside, I'm reminded that it's the little things that make life worth living. We all have our lists of what they are. Waking up to the wagging of the Adorable Monster's tail, a hummingbird flitting up to the window while I blog, a hot bath, NPR and a glass of wine while I cook, and of course, breakfast.

If you're not enjoying breakfast, then you're missing out on one of the greatest pleasures in life. Most chefs that I know, my Top Chef Brother included, relish making breakfast. The tastes of it -- from sweet to savory, often including bacon, butter, and egg yolk, the three best tasting things in the world -- are legendary. Yet it rarely gets the culinary treatment that it deserves.

Meatless Monday: Roasted Asparagus with Sous Vide Egg

Roasted Asparagus with Sous Vide Egg

Our Meatless Monday journey continues...

My favorite way to prepare asparagus is to roast it in the oven, and finish it with a little lemon juice and parmesan reggiano. To kick it up a notch and make it more of a complete dish, I decided to whip out my Sous Vide Surpreme and use it to make the perfect egg, a dish that challenges even the greatest chef.

The cool thing about a sous vide egg, as opposed to a regular poached egg, is that the texture of the egg becomes like a custard that is cooked evenly throughout. So instead of the yolk being runny and the white firm, it's all a nice even texture. And believe me, few things in the world taste better than egg yolk.

The other great thing about making sous vide eggs is that you don't even have to mess with the vacuum sealer. Eggs are already naturally sealed in their shells. All you have to do is drop those puppies in the water bath and let them cook. The recipe for the perfect egg? 148 degrees Fahrenheit for 45 minutes to one hour.

If you don't have a Sous Vide Supreme (yet), then you can simply poach the eggs and serve them with this dish. That's also delicious.

Roasted Asparagus with Sous Vide Egg
Serves 2 people
Cooking time: 45-60 minutes 
Print Recipe

Ingredients
2 eggs (organic farm fresh if possible)
1 bunch of asparagus, tips snapped off
2 tablespoons good olive oil
1/2 lemon, juiced
parmesan reggiano
salt and pepper

Directions
Preheat the Sous Vide Surpreme to 148 degrees. Also, preheat the oven to 450 degrees.

Once the Sous Vide Supreme reaches temperature, carefully place the eggs in the water bath. Cover and allow to cook for 45-60 minutes. Once they're finished cooking, remove from the water bath.

Meanwhile, place the asparagus in a roasting pan and top with the olive oil. Sprinkle with salt and pepper. Roast in the oven for about 15-20 minutes, or until the asparagus is lightly caramelized and tender, but not overcooked.

Remove that asparagus from the oven and spread on a serving platter. Carefully, take the eggs out of their shells and place on the platter with the asparagus. Top with the lemon juice and shave some parmesan reggiano over the dish. Finish with a little fresh cracked black pepper and good extra virgin olive oil if desired. Enjoy!

Source for Ingredients
organic eggs, asparagus, and lemons from West Hollywood Farmers Market

parmesan reggiano from Whole Foods

Happy Memorial Day! Check Out My Guest Blog On Worth The Whisk!

Happy Memorial Day to my lovely divas!  I'll be back next week with a brand new Meatless Monday column.  In the meantime, check out my guest blog for Worth The Whisk with my recipe for "White Trash" Bacon & Egg Salad Sandwiches!  They're made with wonderful ingredients like Niman Ranch thick cut bacon, organic eggs and fresh dill.  Must be tasted to be believed! 

Click here to read my guest column!

Meatless Monday: Rainbow Chard Omelet With Shallots & Goat Cheese

Did you know that you should eat within one hour of waking up?

That's right--your body has been in starvation mode all night, and the sooner you can get some fuel into it, the better.  This will jump start your metabolism, otherwise your body stays in starvation mode and you burn less calories.  This is why breakfast is often said to be the most important meal of the day.  Studies have shown that people who skip breakfast, actually end up consuming more calories during the day than those that chow down.

Another breakfast issue?  Empty Carbs.  The typical American breakfast is a processed, empty carb fest.  Take almost any name brand cereal.  Most are highly processed, high in sugar and low in protein.  That means you'll get some energy, and then crash.  Instead, I recommend that every meal consist of a good protein source, which is a longer-lasting, slower-burning energy source.  Eggs are a fabulous source of protein and nutrients, quick to cook up, and one of the most delicious foods in the world, if you ask me.

One of my favorite things to make for breakfast is a quick omelet stuffed with fresh greens, shallots and goat cheese. Instead of the usual three egg monstrosity served in most restaurants, I make a light, thin shell by whipping together one whole egg and one egg white.  For the filling, I saute shallots with organic baby rainbow chard (from Sage Mountain Farm), but any kind of green from spinach to kale would be fabulous.  The final ingredient?  A little bit of garlic and herb goat cheese from Soledad Farms and fresh basil.

Now my stomach is grumbling.  I'm going to make one of these right after I post this!  So next time, bypass the cereal aisle and try a healthy omlette.

Rainbow Chard Omelet With Shallots & Goat Cheese
Serves 1 person
Cooking time: 8 minutes

Ingredients
1 organic egg and 1 organic egg white
1 tablespoon olive oil
1 tablespoon shallots, finely chopped
1 cup baby rainbow chard, chopped (spinach, kale or any green would work)
2 tablespoons chevre (goat cheese)
1 fresh basil leaf, julienned
salt & pepper

Directions
To make the omlette shell, beat together the egg and the egg white.  Add a pinch of salt and a little pepper.  Then, coat a small frying pan with nonstick grapeseed oil or canola oil cooking spray.  Add the eggs and cook for a few minutes on each side over medium heat, until cooked through.  Remove to a plate.

Add the olive oil and shallots, cooking for one minute.  Then, add the chard and cook for a few more minutes until tender.  Season to taste with salt and pepper.

To finish, spoon the shallot-chard mixture onto the omlette shell.  Crumble the fresh chevre on top.  Close the shell around the filling and top with the fresh basil.  Enjoy!

Source For Ingredients
organic eggs from Healthy Family Farms, CSA (Hollywood Farmers Market)

garlic and herb goat cheese from Soledad Farms (Hollywood Farmers Market)

organic baby rainbow chard from Sage Mountain Farm (Hollywood Farmers Market)

organic shallots and purple basil from Hollywood Farmers Market

grapeseed oil cooking spray, olive oil, Kosher salt and organic black pepper from Whole Foods

Wine Pairing
Alright, I'm not going to pair a wine with this dish (though I lovely Roussanne from Tablas Creek would be heavenly).  Instead, I recommend having a cup of green tea like Immortal Green from American Tea Room.  This tea is my current obsession, and I first tried it at their lovely tea room in Beverly Hills.  Check out this description from their website:

In this blend, sencha the color of nori is flecked with brilliantly colored marigold blossoms. Juicy, thick scents of candied peaches and ripe passion fruit give this ethereal, misty yellow brew an almost palpable aroma. The infusion’s delicately grassy and richly fruity flavor gives way to a clean aftertaste with light astringency and lingering passion fruit notes.

Oh, man, this stuff is so wonderful!  Not to mention, green tea is chocked full of antioxidants and has been shown to lower the risk of certain types of cancers.

Here's the information on their tea room, where they serve tea and delicious little cakes and pastries.

American Tea Room
401 North Canon Drive
Beverly Hills, CA 90210-4819
(310) 271-7922
Click Here For The Website

And if you want to buy some Immortal Green, here's the direct link!

Organic Asparagus & Prosciutto Omelette

Hey Divas, good morning. Here's a great way to get started - and while it looks amazing, it's quite simple to make. It's been my favorite breakfast for the last week, precipitated by my purchase of some thick, juicy organic asparagus this week. I'm also a big prosciutto lover and always keep a package of some all-natural stuff in my fridge. I make my omelette with one whole egg and one egg white. To add extra zip to this simple, healthy omelette, I added tarragon and a little lime juice. Give this a try - I promise you'll love it!

Domestic Diva's Organic Asparagus & Prosciutto Omelette

1 egg, beaten
1 egg white, beaten
1 tsp fresh tarragon
2 slices prosciutto
2-3 asparagus stalks, chopped
1 tbsp olive oil
lime or lemon juice
salt and pepper

Directions:

In a small frying pan, coat with oil or a non-stick spray and pour in the eggs to make the omelette shell. Cook until set for a few minutes and then flip one time. Place on a plate.

In the same pan, add the olive oil and asparagus and saute until cooked, also a few minutes. Season to taste with salt and pepper and place on the omelette shell.

Sprinkle the asparagus with the tarragon and give it a drizzle of a little lime juice. Layer the prosciutto on top and then fold the omelette in half. Enjoy!

Organic Arugula & Baby Pepper Frittata

To all my BDFFS, I hope you've had divalicious weekends - I know I had an amazing time with my family (The Original Diva, The Wine Lover & Top Chef Brother). We had several fabulous meals, the highlights being our dinner at Lucques, Osteria Mozza & The Bazaar by Jose Andres (our third trip to this establishment). This time around, we brought our own wine which they graciously decanted and served us (2003 Tablas Creek Panopolie, their top bottling, and 1994 Dominus, one of my Wine Lover father's favorite wines). At my Top Chef Brother's urging, we also opted for the Chef's Tasting Menu ($65/person), thus bypassing the overly complicated menu. The result was one of the best meals I've had since, well, since Friday anyway! I promise to blog all the details of each of our meals this week so stay tuned!

In the meantime, I'm coming to you this Sunday with my recipe from my Mother's Day brunch for Arugula and Baby Pepper Frittata. I'm a big fan of frittata's - they're light, lovely ways to start your morning with protein and veggies. I make this healthy breakfast treat with half egg whites and top it with crumbles of goat feta cheese. The result is a protein-packed, delicious way to jump start your day.

All Natural Prosciutto Served with Brunch

Click here to read my earlier post with my full Mother's Day Brunch menu!

Domestic Diva's Organic Arugula & Baby Pepper Frittata
Serves 4 people

5 organic eggs
5 organic egg whites
2 cups orgnic arugula
1 cup organic baby peppers, sliced into rounds
2 tbsp good olive oil
goat feta cheese (or regular feta cheese)
1 tsp fresh thyme
salt and pepper

Directions:

Preheat the oven to 350 degrees. Beat the eggs and egg whites together until combined and slightly frothy. Season with salt and pepper. In a small pyrex dish, grease it with olive oil. Add the arugula and then cover with the egg mixture. Sprinkle the pepper rounds on top for a lovely presentation. Top with the crumbled goat feta cheese, the thyme and then drizzle with the olive oil. Top with salt and pepper.

Bake in the oven for 25 minutes or until cooked through. Remove from the oven, cut into slices and serve. Enjoy!

"Hey Diva, do I get some frittata? Smells delicious!"
-The Monster

Organic Eggs with Grilled Polenta & Baby Arugula Salad

If you know me, then you know that I believe that breakfast is one of the great pleasures in life! Besides the obvious palate pleasing reasons to chow down in the morning, studies who that if you eat a healthy breakfast you'll have more energy throughout the day and consume less total calories. I suggest ensuring that you get a good dose of protein in the mornings to help stave off hunger. Now, this can come from yogurt, nuts, or proteins like bacon, but I'm a huge fan of organic eggs. One egg contains tons of vitamins and minerals and a good dose of protein. I buy the organic omega-3 variety. To get the omegas into the eggs, they feed the chickens a diet that contains flax seed. My favorite breakfast to make this week which I'm completely obsessed with is an egg served over parmesan reggiano strewn grilled polenta. I sprinkle arugula on top and finish it with a dash of lemon juice, a drizzle of olive oil, and a sprinkle of salt and pepper. You can fry or poach the egg, but for maximum deliciousness, make sure the yolk is runny so it mixes with the arugula and polenta.

Domestic Diva's Organic Eggs with Grilled Polenta & Baby Arugula Salad

1 slice polenta
1 organic omega-3 egg
1 cup baby arugula
1 tsp lemon juice
2 tbsp cooking olive oil
good olive oil for drizzling
salt and pepper

Directions:

Heat a skillet to medium high, add the cooking oil, and grill the polenta on each side until golden and crispy. Remove from heat. Note: you may substitute plain grits for the polenta. Meanwhile, in a small skillet, fry the egg over easy.

Place the polenta on a plate and top with the egg. Add the arugula, topping it with the lemon juice, good olive oil, salt and pepper. If you refrained from adding parmesan reggiano to the polenta/grits, you may shave some on top of the arugula here. Enjoy!

Domestic Diva's Croissant Sandwich

So the other week, I blogged about a wonderful Los Angeles gem, SK's Donuts and Croissants (click here to read my review). Over the weekend, at Kuzak's urging, I loaded the Adorable Monster into my car and jetted off to SK's, loading up a box with fresh donuts and a couple of croissants larger than my head. While I'm not a huge donut fan, I have a major weakness for croissants. Wanting to make the most of them, and on a roll after making my Zingerman's reuben sandwiches, I decided to make breakfast sandwiches, stuffed with scrambled eggs, prosciutto, goat cheddar cheese and fresh dill. I served them alongside an arugula salad. While not the healthiest dish on the planet, I'd like to think the salad makes up for it, right?

Domestic Diva's Croissant Sandwich
1 SK's croissant, halved
2 eggs, beaten
2 slices prosciutto
a few slices of goat cheddar cheese
1 tbsp fresh dill
salt and pepper

Directions:

Toast the croissant and then layer with the prosciutto. Meanwhile, scramble the eggs and season to taste with salt and pepper. Top with the cheese and allow to melt, placing it under the broiler if needed. Load the eggs onto the prosciutto and sprinkle with fresh dill. Enjoy!

Organic Eggs with Organic Micro Greens Salad

Hey Divas, are you tired of the same boring breakfast? I know I'm always looking for ways to spice up my morning. Well, this week at Trader Joe's, I found the most beautiful organic micro greens. They're gorgeous, delicate, healthy and delicious. So my favorite thing to eat for breakfast lately has been an egg, fried over easy, and then topped with a micro greens salad. I added a piece of Ezekiel toast and was all set for the day!

Note: If you can't find micro greens, arugula or baby mixed greens would work for this recipe!

Domestic Diva's Eggs with Organic Micro Greens Salad

1 organic egg
1/2 cup organic micro greens
1/4 lemon
1 tsp good olive oil
salt and pepper

Directions:

In a small frying pan, fry the egg to desired doneness. I prefer mine over easy so the yolk is still runny. You may also poach the egg - that would be delicious, too! Place the egg on a plate and put the greens on top. Squeeze with lemon juice, drizzle with the olive oil and salt and pepper to taste. Enjoy!

Breakfast of Champions: Eggs, Spinach & Grilled Polenta

Hey Divas, continuing with the polenta theme and because you guys know I don't like to let good food go to waste, my fav breakfast this week has been an egg over sauteed spinach & grilled polenta. The flavors work beautifully together - the garlicky, lemony spinach - the creamy, crispy polenta - the rich egg yolk. It's a twist on grits, the classic southern delicacy, for breakfast. So give it a whirl and let me know what you think!

Click here for Domesitic Diva's Grilled Polenta Recipe!

Click here for Domestic Diva's Greens Recipe with garlic, chili flakes and lemon!

Organic Vegetable Frittata

The Diva is back from the injured reserve list, thankfully, and practicing again for the big game. As an exercise to get back in shape and as my ode to Alice Waters, I made one of my famous breakfast dishes, my organic vegetable frittata. A frittata is a French omlette, but whereas a traditional omelet is made stovetop and served folded, a frittata is cooked stovetop and then broiled to finish it off. I love whipping these up - they're healthy, beautiful and work great for breakfast, brunch or lunch. I frequently serve my frittata with toast or a whole wheat tortilla and a mixed green salad.

Another reason this is a great recipe to have in your repertoire is because it's like learning a risotto. Once you master the basic recipe, you can make a million different variations on the dish. For today's breakfast, I nosed through my fridge and pulled out some organic vegetables I had stocked: crimini mushrooms, red bell pepper, yellow grape tomatoes and spinach. Add a little garlic, rosemary & olive oil (Alice mentions her love of olive oil paired with eggs), and you have a delectable, healthy dish. Everything I used in the dish, from the eggs to the veggies to the garlic to the rosemary was organic. Also, to make the dish slightly healthier, I use half whole eggs and half egg whites. It will still taste delicious, but with a little less fat and cholesterol.

Note: If you'd like to indulge a little more, I often top my frittatas with a dusting of shaved parmesan reggiano or crumbles of goat feta cheese.

Domestic Diva's Organic Vegetable Frittata

2 eggs
2 egg whites
2 tbsp olive oil
1/2 cup crimini mushrooms diced
1/2 cup bell pepper diced
1 cup spinach
1/2 cup cherry tomatoes halved
1 garlic clove minced
1 tsp rosemary minced
salt and pepper
1 tbsp good olive oil for drizzling

Directions:

In a small frying pan that can go in the oven, heat the olive oil over medium heat. Add the garlic, stirring, for about 1 minute. Then, add the mushrooms and the bell pepper (always start with the veggies that take the longest to cook first). After 2 minutes, add the rosemary. Saute until the veggies are softened, about 5 minutes.


Add the spinach and saute until cooked down.


Meanwhile, beat the eggs together until frothy.



Then, pour the egg mixture over the vegetables.


Add the halved tomatoes to the top, cut sides facing up. Drizzle with the 1 tbsp good olive oil and salt and pepper.


Cook over medium heat until the frittata sets, about 10 minutes. Then, remove from the stove top and broil for a few minutes, until it's cooked.


Enjoy!

Leftover Breakfast: Shrimp Etouffee with Eggs

This Diva loves nothing more than a fab bfast to start the day out right! After making DD's Shrimp Etouffee with Collard Greens & Cornbread (click here) for dinner, I had a small amount of leftover shrimp etouffee. What to do? Eat it for breakfast of course! I love mixing seafood with eggs, the richness of both foods tastes amazing together. I scrambled the shrimp etouffee with chard and eggs and served it with cornbread! Give it a shot if you try my recipe!

Breakfast of Champions: Greens & Eggs!

Did you know that breakfast is the most important meal of the day? Those who eat breakfast actually lose weight and have more energy throughout the day. Experts agree that having a balanced early morning meal, including a protein source, will cause you to eat less the rest of the day. Tired of the same old thing, here's what I had for breakfast this morning! An organic, omega-3 egg fried over Domestic Diva's Sauteed Kale (click here for recipe). I added a piece of sprouted whole grain Ezekiel toast for a complete breakfast. Try it out - it's positively divalicious!

Foods I Can't Live Without: This Salsa is Like Crack!

Hey Divas! I'm here to blog about a Food I Can't Live Without! Today, I'm going to be writing about salsa. In recent years, salsa has become one of the most popular condiments in the United States, rivaling ketchup and mustard. It's amazing eaten straight up with chips, or piled onto burritos or eggs. Also, it's an incredibly healthy way to add big flavor to food. A good salsa should be fat free and loaded with fresh tomatoes, garlic, onions and peppers, some of the best foods for your health and your immune system. Just ask my boyfriend, Kuzak - he basically lives on a diet of chips and salsa!

Now, I'm sure most of us are familiar with the awful, jarred versions pumped out by big companies which don't do this food justice. And, while you could certainly make your own salsa, why bother when you can buy Casa Sanchez salsas! That's my golden rule. If I can't improve on an ingredient I can buy, then I don't attempt to make it. This rule applies double to ethnic foods. And in this Diva's opinion, Casa Sanchez is the pinnacle of salsa-making!

Casa Sanchez (click here) is actually a restaurant in the Mission District of San Francisco, an area famed for its kick-ass Mexican food. In fact, I'm so obsessed with their salsa, I even staged a drive-by with my BDFF Ava G. last time we were in the Bay Area! Famous for its salsa, you can buy Casa Sanchez in the refrigerated salsa section at Whole Foods. My favorites are their Medium Organica and their Hot Roja. Whole Foods also carries their other products, such as Pico De Gallo, Guacamole and corn chips. This salsa is so out of this world good, that Kuzak and I regularly equate it to crack! We literally fight over the last drops of this precious veggie crack. So next time you're at the store, try it out. I promise, you'll be hooked in no time!

Kuzak is a purist, usually eating his fav salsa, the Casa Sanchez Hot Roja with Whole Foods brand Organic Sesame and Flax Seed Corn Chips (his salsa delivery method). I'm a little more adventurous, adding my Medium Organica to eggs, breakfast wraps, burritos, and just about anything else I can imagine! Here's one of my favorite breakfast recipes! Loaded with protein, whole grains and fresh veggies, there's no better way to start your day. Instead of kale, you can substitute any other green, such as spinach or chard. For extra protein, you can add black beans, too!

Domestic Diva's Breakfast Burrito

1 organic egg plus 1 egg white
1 organic whole spelt tortilla (or other whole wheat tortilla)
2 kale leaves chopped
1 tbsp olive oil
salt and pepper
2 tbsp Casa Sanchez Salsa

Optional:

1/4 cup black beans

Directions:
Beat the egg and egg white together until slightly frothy. Add a pinch of salt and some ground pepper. In a small pan over medium heat, add the oil and allow to warm. Toss in the kale and saute for a few minutes until cooked.


Then, reduce the heat to low and pour the egg mixture over the kale, scrambling slowly until cooked but still soft.


Meanwhile, heat tortilla in a cast iron skillet (if you don't have one, a regular pan will work), turning once to warm each side. Remove to a plate.


To plate, top the tortilla with the egg mixture. Then, ladle salsa on top.


Wrap burrito by folding in one end and rolling it closed. Enjoy!