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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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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Sweet Potato & Corn Hash with Seared Chicken

sweet potato & corn hash

This sweet potato and corn hash with seared chicken recipe is such a great mid-week fix. For days when you are coming home from school pick up and work. For when you have about 30 minutes until your kids lose their shit.

This sweet potato and corn hash comes together so fast that it’s a great standby to keep on hand weeknights, and when served with seared chicken, it’s so easy and flavorful that I make it when we’ve got company, too.

To make things even faster, I get chicken skewers at the butcher and take them off the skewer. They cook faster and are already cut & seasoned for me!

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

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!

sweet potato & corn hash
Sweet Potato & Corn Hash with Seared Chicken
Print Recipe
This starch free dish is healthy and delicious. Did I mention you can get it together in 20minutes!?
Servings Prep Time
3 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
3 people 5 minutes
Cook Time
15 minutes
sweet potato & corn hash
Sweet Potato & Corn Hash with Seared Chicken
Print Recipe
This starch free dish is healthy and delicious. Did I mention you can get it together in 20minutes!?
Servings Prep Time
3 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
3 people 5 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
Sweet Potato & Corn Hash
  1. Small dice your sweet potato (no need to peel it) & cut the kernels off the corn. (An easy trick to cutting the kernels off an ear of corn - Lay it down on the cutting board long ways and cut along the sides. Basically turning your round ear of corn into a square)
  2. Chop you cilantro & scallions and keep seperate
  3. Heat a bit of oil in a pan on medium high heat. Throw in the sweet potato and cook until a bit brown and just tender. Do not season yet & be sure not to cook too much because they will get mushy.
  4. Add corn and season with salt & pepper. Cook 2-3 minutes until corn is cooked through.
  5. Add chopped cilantro & scallions and season again to taste. Set aside in a bowl.
Seared Chicken
  1. Using the same pan, heat oil until smoking.
  2. Season chicken with salt & pepper and add to the pan
  3. Cook until browned and cooked through. About 5-7 minutes.
  4. Lower the heat and add a pad of butter to the pan & your garlic.
  5. Using a wooden spoon, scrap the bottom of the pan to get those brown chicken bits off. It's ok if the butter begins to brown a little. That's yummy!
  6. Squeeze juice of 1 lemon & season with a little salt & pepper. If the sauce is a little thick, you can add a bit of chicken stock or water to thin out.
  7. Serve the chicken on top of the hash and drizzle with a little of the lemony pan sauce. Enjoy!
Recipe Notes

To make things even faster, I get chicken skewers at the butcher and take them off the skewer. They cook faster and are already cut & seasoned for me!

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

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