Baked Omelette (your quick go-to egg dish)

Here is a quick, egg dish for your busy morning. Making these baked omelettes ahead and having them ready in your fridge for your kids (and yourself) to grab and go are ESSENTIAL.

To have a strong and efficient day, we need to get healthy fats and some veggies in our bodies in the morning. But having the time for a hot & healthy breakfast during the weekday rush is tough. This quick, egg dish will be your answer and can be made with any veggies you have in the fridge.

The can be eaten cold or reheated in the oven while your in the shower!

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

If you want more healthy breakfast ideas that can be made ahead, check out our Zucchini Pancakes!

Baked Omelette
Print Recipe
A quick egg dish is ESSENTIAL to a strong start to your (and your kid's) day. To have a strong and efficient day, we need to get healthy fats and some veggies in our bodies in the morning. But having the time for a hot & healthy breakfast during the weekday rush is tough. These baked omelettes will be your answer and can be made with any veggies you have in the fridge. Don't forget to use a box grated to shred all your veggies quick!
Servings Prep Time
4 people 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15-20 minutes
Baked Omelette
Print Recipe
A quick egg dish is ESSENTIAL to a strong start to your (and your kid's) day. To have a strong and efficient day, we need to get healthy fats and some veggies in our bodies in the morning. But having the time for a hot & healthy breakfast during the weekday rush is tough. These baked omelettes will be your answer and can be made with any veggies you have in the fridge. Don't forget to use a box grated to shred all your veggies quick!
Servings Prep Time
4 people 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15-20 minutes
Ingredients
Servings: people
Instructions
Egg mixture
  1. Crack and mix eggs and milk in a large bowl.
  2. Using a box grater, shred your veggies straight into the bowl.
  3. Chop parsley and add to the mix.
  4. ***You can sub any kind of veggies in this recipe. Zucchini, peppers, thyme, cilantro, carrots are a few great ones.
Baking
  1. Preheat your oven to 350 and add a small dab of butter to each muffin tin. Place the muffin tin in the oven to melt the butter.
  2. Once butter is melted, take out tin and add egg mixture to each.
  3. Bake in the oven for 10-15 minutes until the eggs are puffed and browned. **Make sure to not under bake. Eggs should begin to brown a bit in the sides and top before they are done.
  4. Once they are done, pull out and let cool (they will deflate and that's ok!) Once cooled, remove and store in an airtight container.
Recipe Notes

Ingredients to prep ahead :  Depending on your schedule & how you prefer to make to make the eggs, you can prep anything from the veggies to the full cooked dish and store in your fridge.

  • All vegetables can be shredded/chopped ahead and stored up to 4-5 days.
  • Egg mixture can be made ahead and stored for up to 3 days.
  • Cooked eggs can be made ahead and stored for about 5 days.

*Always store your items in an airtight container to maintain freshness.

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Overnight Oats

Overnight Oats will change your morning routine and give you and your family a great, healthy start to the day.

As a parent of two kids in school, I learned very quickly that the mornings can be filled with chaos, yelling and stress. And as a result, it’s SO easy to just grab a quick (a.k.a. unhealthy, sugary) breakfast and go.

This recipe gives you the ratios for the Overnight Oat base. Keep in mind that Overnight Oats are just a quick technique to getting some filling and healthy grains in in the morning. They can be topped with fresh or dried fruit, nuts or seeds.

As with all of our recipes, taste as you go & be creative. If you don’t love it, change it and try again!

And for another healthy breakfast recipe, check out our Baked Frittatas.

Overnight Oats
Print Recipe
Overnight Oats will change your morning routine and give you and your family a great, healthy start to the day. This recipe gives you the ratios for the Overnight Oat base. Keep in mind that Overnight Oats are just a quick technique to getting some filling and healthy grains in in the morning. They can be topped with fresh or dried fruit, nuts or seeds.
Servings Prep Time
1 person 3 minutes
Cook Time Passive Time
0 minutes 6-8 hours
Servings Prep Time
1 person 3 minutes
Cook Time Passive Time
0 minutes 6-8 hours
Overnight Oats
Print Recipe
Overnight Oats will change your morning routine and give you and your family a great, healthy start to the day. This recipe gives you the ratios for the Overnight Oat base. Keep in mind that Overnight Oats are just a quick technique to getting some filling and healthy grains in in the morning. They can be topped with fresh or dried fruit, nuts or seeds.
Servings Prep Time
1 person 3 minutes
Cook Time Passive Time
0 minutes 6-8 hours
Servings Prep Time
1 person 3 minutes
Cook Time Passive Time
0 minutes 6-8 hours
Ingredients
Dry Ingredients
Wet Ingredients
Optional Add Ins
Servings: person
Instructions
  1. Fill a 4 oz (or larger) airtight container with dry ingredients (Mason jars are great for storing overnight oats and can be made in batches)
  2. 1-2 nights before you plan to eat your oats, add wet ingredients
  3. The day of eating - add any additional toppings you'd like. This can be eaten cold or heated up!
Recipe Notes

Tips on Storage: My favorite thing about overnight oats is that you can pre-prep the dried ingredients. Get this...

  • Get yourself 7-8 (or more) 4 oz. mason jars
  • Fill each with the dry ingredients (rolled oats, cinnamon, chia seeds)
    • raisins and flax seeds could also be added at this point if you'd like
  •  Store in your cabinet or dry storage until you're ready to add milk for the next day

How long does it keep?

  • The dry ingredients will keep indefinitely as long as it's stored in an airtight container.
  • Once milk is added, the oats will be good for about 5 days.
    • (Check for any sour smell as an indicator for going bad)
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Velvety Leek & Potato Soup

Leek & Potato Soup is one of the most comforting soups for me. It’s velvety, warming & leaves me feeling really cozy.

Oh – and it’s SO simple!

With only 7 ingredients this Leek & Potato Soup it’s extremely affordable and it’s great in teaching folks how to build flavor.

As with all Connected Chef recipes, let your kitchen and instincts guide you as you cook. The ingredient amount below are used as a starting off point; taste as you go and re season as needed!

This recipe utilizes the One Pot Meal – Flavor Building Method.

We explain it all in depth on our monthly blog series!

Be sure to click “Quickstart Guide” when you sign up!

 

For other One Pot Meals and soups, be sure to check our these recipes!

 

Potato Leek Soup

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Potato & Leek Soup is one of the most comforting soups for me. It's velvety, warming & leaves me feeling really cozy.

Oh - and it's SO simple!

With only 7 ingredients it's extremely affordable and it's great in teaching folks how to build flavor.

As with all Connected Chef recipes, let your kitchen and instincts guide you as you cook. The ingredient amount below are used as a starting off point; taste as you go and re season as needed!

Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes

Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes

Potato Leek Soup

Print Recipe

Potato & Leek Soup is one of the most comforting soups for me. It's velvety, warming & leaves me feeling really cozy.

Oh - and it's SO simple!

With only 7 ingredients it's extremely affordable and it's great in teaching folks how to build flavor.

As with all Connected Chef recipes, let your kitchen and instincts guide you as you cook. The ingredient amount below are used as a starting off point; taste as you go and re season as needed!

Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes

Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes

Ingredients


Servings: people

Instructions
  1. Clean and chop leaks and potatoes.
    There is no need to peel the potatoes if you have ones with thin skin.

  2. Chop garlic & pull thyme leaves

  3. In a large stock pot, warm 2T butter and 1/4 olive oil together.

  4. Add leeks & garlic and season with salt & pepper. Cook until soft and slightly browned. About 10 minutes.

  5. Add potatoes & thyme and season again with more salt & pepper.
    Saute everything together for another 10 minutes until very soft and browned.

    Most of your cooking of the soup will be at this stage. Sauteing the ingredients together in this way will build and deepen flavor.

  6. Add vegetable stock and finish cooking potatoes until falling apart soft. Season again with salt & pepper and taste.

  7. Add 1 cup milk and 2 T butter and cook for 5 minutes.

  8. Blend in a blender or with a stick (immersion) blender. Give the soup a final taste and season if necessary.

    Enjoy!

Recipe Notes

Be sure to season at every step and taste as you go!

Because this recipe has potato and dairy, it will absorb the salt more readily and require a bit more salt than other soups.

Choosing your potato: Yukon Gold potatoes have great flavor, which is why I've selected them for this recipe. However, DO NOT go crazy searching for them if they're not right in front of you at the market. You can choose any thin skinned potato and it will work well.

I recommend not getting thick skinned potatoes for two reasons.

1) The are not as flavorful

2) You'll have the extra step of peeling them

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Veggie ragout with creamy cheese polenta

ragout

This Veggie Ragout & creamy polenta makes me feel SO warm and cozy as the weather gets colder.

By building flavors and adding ingredients in layers, you will find that this Ragout will give you both depth of flavor and a bright surprise at the end with the addition of some vinegar.

Make a double batch and freeze half to keep for another day. It will always make you happy when you are scrambling to figure out dinner and you remember you have a delicious homemade meal in the freezer waiting for you.

As for leftovers – I ALWAYS eat any extra polenta with my eggs in the morning. YUM!

The Polenta can be made with vegetable stock and no cheese to make this a yummy vegan dish as well.

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  If you don’t like an ingredient or want to swap for another vegetable – Go for it! You know what you like!

Check out some of our other One Pot Meals too!

ragout
Veggie Ragout & Cheese Polenta
Print Recipe
This Veggie Ragout makes me feel SO warm and cozy as the weather gets colder. By building flavors and adding ingredients in layers, you will find that this Ragout will give you both depth of flavor and a bright surprise at the end with the addition of some vinegar. As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  If you don't like an ingredient or want to swap for another vegetable - Go for it! You know what you like! Check out some of our other One Pot Meals too!
Servings Prep Time
6 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
40 minutes
ragout
Veggie Ragout & Cheese Polenta
Print Recipe
This Veggie Ragout makes me feel SO warm and cozy as the weather gets colder. By building flavors and adding ingredients in layers, you will find that this Ragout will give you both depth of flavor and a bright surprise at the end with the addition of some vinegar. As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  If you don't like an ingredient or want to swap for another vegetable - Go for it! You know what you like! Check out some of our other One Pot Meals too!
Servings Prep Time
6 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
Ragout
  1. Chop all your vegetables to the same size and set aside Keep onion & garlic separate from other veggies
  2. Heat a pan to with olive oil using low heat. Add onion, garlic with salt & pepper. Cook until soft.
  3. Add all other veggies (except spinach & parsley)
  4. Season with paprika, gr. coriander, salt & pepper & cook for about 3-5 min. until the veggies begin to soften.
  5. Add red wine to deglaze the pan and cook down for another 3-5 min.
  6. Add canned tomato and crush tomato with spoon or hands (I like to use my hands :)) Let cook for another 3-5 min.
  7. Add bay leaf & chick peas and re-season with spices and salt & pepper to taste.
  8. Cook down at a simmer (uncovered) for about 20min. You want the vegetables to be soft, but not mushy. The ragout sauce should be a bit thick & have a deep flavor, similar to that of a stew.
  9. Finish with chopped spinach & parsley
Cheese Polenta
  1. Add 3 cups of milk & 2 cups of water & stick of butter to a medium sauce pan and warm.
  2. Once liquid is warm, season with salt to taste & add polenta
  3. Allow to cook on medium heat for 20 minutes, while stirring occasionally. As the polenta thickens and cooks you will need to stir more often.
  4. As the polenta cooks, it will likely need more liquid before it is completely cooked through. Add more milk as necessary throughout the cooking process.
  5. Taste the polenta as you go and it will begin to soften. Once cooked, add cheese. *The cheese will thicken the polenta more, so if you need to add a bit of milk to it to thin it out a bit, go right ahead!
  6. Re-season with salt & black pepper and enjoy Your final polenta should be smooth and creamy.
Recipe Notes

Items that can be prepared ahead:

  • chop vegetables
  • polenta

*Essentially, this is a great meal to make a few days ahead and the flavors will just get better as it sits.

To make this dish vegan - use vegetable stock instead of milk & leave out the butter. If you like coconut flavor, you can finish the polenta with some coconut butter (not oil).

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Zucchini Pancakes

Zucchini Pancakes
Print Recipe
This is a great breakfast (or anytime) recipe. The zucchini makes pancakes a little less painful for us parents and the kids love the added sweetness.
Servings
12 pancakes
Servings
12 pancakes
Zucchini Pancakes
Print Recipe
This is a great breakfast (or anytime) recipe. The zucchini makes pancakes a little less painful for us parents and the kids love the added sweetness.
Servings
12 pancakes
Servings
12 pancakes
Ingredients
Servings: pancakes
Instructions
  1. Combine all ingredients, except milk. Whisk
  2. Add milk and finish mixing. (Whisk milk until batter is a thick consistency, similar to that of a smoothie)
  3. Let sit for 5 minutes before cooking. (This step isn't completely necessary, but will give you a bit fluffier pancakes)
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