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Arugula and Radish Mini-Frittatas

June 1, 2017 By Jessica Braider Leave a Comment

Arugula and Radish Mini-Frittatas

A while back I shared about my realization that one of my sons really, really needs protein in the morning in order to make it through until lunchtime and I shared some of my protein-packed breakfast items that were fitting the bill. That list has served us well, plus a good deal of eggs/egg sandwiches, breakfast sausages, and bacon. But I wanted to throw something new into the mix as we launch into the summer when the protein will be important for those active camp days… these arugula and radish mini frittatas are perfect!

I want to be honest with you, a year ago these frittatas would likely not have been a success in my house because both of my boys were very skeptical of radishes, but this year they have discovered the joys of a crunchy, fresh radish, which has made salad-making a lot more fun recently and has made these frittatas an easier sell. So, if you’ve got a kiddo who is giving you a rough time about the seasonal produce that you are so excited about, all I can say is stick with it, keep introducing it in different ways, without pressure, and one day you may turn around to discover a little person crunching on a radish they plucked from the dinner salad as they were setting the table. Miracles do happen!

The main reason I am really loving these mini-frittatas, though, is that they are the perfect make-life-easier cooking project. They are quick and easy to make, freeze well, include another dose of vegetables, and can be used for any meal—serve with toast and you’ve got a quick breakfast, add some breakfast potatoes and you’ve got brunch, serve with a side salad or grain salad and you’ve got lunch or dinner. So, please, while arugula and radishes are at their peak (now!), make a batch or three of these to stash in your freezer for your next crazy morning or what-am-I-going-to-make-for-dinner-tonight?! evening. You will be so glad you did.


Arugula and Radish Mini-Frittatas
 
Save Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Author: Jessica Braider
Recipe type: Breakfast, Lunch, Dinner, Brunch
Serves: 12
Ingredients
  • 3 radishes, diced
  • ¼ yellow onion, diced
  • 1 tablespoon extra virgin olive oil
  • 2 cups arugula, roughly chopped
  • 8 large eggs
  • ⅓ cup feta, crumbled
  • ¼ cup milk
  • ½ teaspoon dried basil
  • ½ teaspoon salt
  • ¼-½ teaspoon black pepper
Instructions
  1. Preheat the oven to 375 and grease or spray a muffin tin.
  2. Dice your onion and radishes.
  3. Heat the olive oil in a medium-sized skillet over a medium-high heat. When the oil is shimmering, but not smoking, add the onion and radishes and sauté, stirring occasionally, until the onions and radishes are starting to brown, around 5 minutes.
  4. While the onions and radishes are sautéing, wash and roughly chop your arugula.
  5. Crack the eggs into a large bowl and whisk until well combined. Stir in the feta, milk, basil, salt, and pepper.
  6. When the onions and radishes are ready, add them to the egg mixture, along with the arugula, and mix well.
  7. Divide the mixture up evenly in the muffin tin, a little less than ¼ cup per cup.
  8. Bake for 20-22 minutes, or until they are slightly firm to the touch. Remove from the oven and let them cool for 5 minutes. Run a small knife around the outside of each frittata and remove gently to cool on a plate or cooling rack or serve right away.
3.5.3226

 

Filed Under: Breakfast, Dinner, Feeding Kids, Freezer Cooking, Healthy Eating, Lunch, Lunch Box Food Tagged With: arugula, breakfast, brunch, dinner, Easy, eggs, frittata, healthy, kid-friend, lunch, radish, seasonal, Vegetables, vegetarian

6 Winter Salads to Help You Survive ‘Til Spring

February 2, 2017 By Jessica Braider 3 Comments

6 Winter Salads to Help You Survive ‘Til Spring

It’s Ground Hog Day! The day when we hear whether we are going to have an early spring or a late one. This is a day when I always roll my eyes, chuckle about how it isn’t really true, and then desperately want to know what the outcome was. Did the groundhog see his shadow?! Is spring on its way?!

I am sad to report, in case you didn’t hear, that, according to Punxsutawney Phil, we’ve got 6 more weeks of winter ahead of us. (womp, womp). So what does that mean for those of us who are sick of our sweaters, desperate for the sun, and eager to eat fresh produce? We’ve got to get creative!

Last week I shared my Wild Blueberry Flavor Burst Smoothie, which has been helping on the fruit front (even my 8-year-old smoothie-hating son liked it!), but what about the vegetables? I mean, I love soups and stews probably more than most people but even this veggie-fiend can get a little desperate…

So this week I reached out to some of my food blogger friends to ask them to share their favorite ways to get more vegetables in during the winter months and they all shared salad recipes!…

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Filed Under: Dinner, Healthy Eating, Sides Tagged With: beets, greens, healthy, kale, salad, seasonal, vegetarian, winter

Getting Over Your Fear of New Ingredients and a New Recipe: Baked Squash Blossoms

June 23, 2016 By Jessica Braider Leave a Comment

Getting Over Your Fear of New Ingredients and a New Recipe: Baked Squash Blossoms

Six years ago my family joined a CSA (community supported agriculture), otherwise known as a farm share. We joined because I really wanted to take advantage of local, responsibly grown produce. Being a member of the farm share has been a truly wonderful experience—from the warm and friendly staff, to the community atmosphere amongst the members, to the access to truly seasonal fruits and vegetables!

Our CSA is sort of unique in that instead of just picking up a box of pre-selected produce, you get to pick your selections in a farm stand-type set up. When I was first starting out, this feature was nice because I was nervous about cooking with unknown vegetables, so falling back on familiar ingredients made me more comfortable. As I have become a more confident and curious cook, though, one of the things that I have really grown to enjoy is trying out a new ingredient every week (or almost every week). This season the highlights so far have been kohlrabi, tatsoi, and squash blossoms.

As I have experimented with these new ingredients over the years I have figured out five tricks to make it fun and easy:…

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Filed Under: Sides, Tips and Tricks Tagged With: baked, cheese, CSA, farm share, healthy, mexican, seasonal, squash blossoms, vegetarian

5 Inspiring Spring Recipes

April 14, 2016 By Jessica Braider Leave a Comment

5 Inspiring Spring Recipes

We finally made it to the real deal days of spring! The days are longer, the sun is stronger, the flowers are blooming, and the energy levels are bursting. I don’t know about anyone else, but this is the time of year when my “senioritis” kicks in and I am deeply tempted to play hooky from life for a day. In other words: it is my favorite time of year.

It is also a time of year I love for the food inspiration. And I’ve been getting a lot of it lately! This past weekend my husband and I went on our annual weekend getaway to the Shenandoah Valley for wine tasting, hiking, and eating. We always stay at an amazing Bed and Breakfast with a chef that gives me ideas to last me a year and this year was no different! Beet soup with cheddar grit croutons, roasted new carrots with carrot top pesto, ginger pound cake with pineapple ice, sweet potato pancakes with rosemary-infused hickory syrup—it was unbelievable and I feel so blessed to be able to get to do that each year!

I am feeling so inspired that I wanted to pass some it along to you and share some easy recipes that take advantage of the awesome produce that is available in the Spring. I hope these will give you some fun ideas to kick start your cooking!…

Read More »

Filed Under: Breakfast, Dinner, Sides, Slow Cooker Tagged With: inspiration, seasonal, spring, Vegetables

Jessica Braider

Hi! I'm Jessica. I love delicious food that is simple and easy. As a busy mom, I am always on the lookout for ways to make life easier and tastier! Read More…

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