Meal Type: Breakfast

Broccoli-Cheddar-Spinach Frittata

INGREDIENTS

6 large eggs
1/3 cup milk (dairy or non-dairy)
2 cloves garlic, chopped
¾ cup cheddar cheese, grated and split evenly between 2 bowls
½ a yellow onion, chopped
1 head broccoli, separated into florets and sliced
3 tbsp water
1 ½ cups spinach, roughly chopped
1/3 cup green onions, chopped (OPTIONAL)
Salt and Pepper
Cooking Oil

INSTRUCTIONS

Preheat the oven to 425 degrees F.
Whisk together eggs, milk, garlic, and half the cheese in a medium-sized bowl. Add salt and pepper to taste.
Add a couple tablespoons of oil to an 8-inch oven-safe skillet over medium heat. When the oil is shimmering, add the chopped onion. Cook the onion, stirring occasionally, until translucent and beginning to brown around the edges, about 3-5 minutes.
Add broccoli and spread it out evenly over the surface of the pan. Add the water and quickly cover the pan with a lid (if your pan doesn’t have a lid, a cookie sheet also works). Allow broccoli to steam for about 2 minutes. Broccoli should be a much brighter green and easily pierced with a fork.
Add spinach and green onions (if using). Cook for about a minute or until the spinach is wilted.
Spread vegetables in an even layer around the surface of the pan. Give egg mixture a quick whisk before pouring it over the vegetables. Tilt the pan or use a spatula to make sure the egg mixture is in an even layer.
Sprinkle remaining cheese over the egg mixture and place pan into the preheated oven.
Cook for 7-8 minutes until you can gently shake the pan handle (using an oven mitt) and the middle of the frittata just barely moves.
Take the frittata out of the oven and allow to cool for about 10 minutes. Cut into wedges and serve. Frittata keeps very well in the refrigerator and will keep for at least a few days.

NOTE: Frittata is incredibly adaptable! Leave out the spinach if it’s not your favorite. Make it dairy-free by using unsweetened non-dairy milk and omitting the cheese. If you don’t have broccoli, thinly sliced Brussels sprouts or asparagus would also work. Add ham, bacon, or sausage for an even heartier breakfast.

Easy Breakfast Casserole

Five reasons you’ll want to make this crowd-pleasing casserole: It is..

perfect for a Mother’s Day brunch
a flexible and forgiving recipe
an inexpensive way to feed 8 people (or more)
dee-licious
reheats in microwaves easily!

Okay, ready to make it? First things first: PREHEAT OVEN TO 350 DEGREES

Basic Ingredients:

8 frozen hash brown patties
3 cups of shredded cheddar cheese (or a cheddar cheese blend)
2 cups of ham, bacon, or sausage (omit if vegetarian)
7 large eggs
1 cup of milk
1/2 tsp of salt
1/2 tsp of ground mustard
1/2 tsp of garlic powder

Optional ingredients (pick and choose):

Sliced mushrooms
diced mild green chilis
onions (yellow, sweet or green)
Use your imagination…the possibilities are endless!

Directions:

Grease 9-1/2 x 11 baking dish
Place frozen hashbrowns down as a base layer
In a bowl, mix together eggs, cheese, salt, ground mustard and garlic powder
Evenly pour mixture over hashbrowns
Evenly distribute your meat of choice on top
Top with any optional ingredients
Cover with aluminium foil
Bake at 350 degrees for 1 hour. Uncover for 5-10 more minutes until edges are golden brown and inserted knife comes out clean. Cut into 8 or 10 servings.
Optional: Top with your favorite salsa or hot sauce.
Pro tip: Add avocado slices and/or fresh diced tomatoes before serving

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Stock up on healthy food

To get help with healthy ingredients to stretch your food budget, find a Food Bank distribution near you.
You may also qualify for free groceries with CalFresh. See if I am eligible.

World’s Easiest 2-Ingredient Muffin Recipe

We didn’t believe it when someone first told us you could make delicious muffins by just combining a box of cake mix and a can of pumpkin puree. But what about eggs? Oil? Water?

All skepticism faded away at first bite. Not only are they flavorful and moist, they provide an extra boost of beneficial Vitamin A.

Pro tip: chocolate chips are an optional third ingredient if you want to take these to the next level!

Ingredients:

1 box of Betty Crocker’s Spice Cake Mix
1 15-oz can of pumpkin puree

Directions:

Mix the ingredients and pour into paper-lined or greased muffin tin.
The batter will be VERY THICK—but keep the faith—they turn out.
Bake at 350 degrees for 20-30 minutes (until toothpick comes out clean).

Yield = approx 18 muffins

Yep, it’s really as easy as that.

OTHER RECIPES YOU MIGHT LIKE

PUT GROCERIES ON THE TABLE

Help us provide nutritious ingredients

When you give, $0.96 out of every dollar goes to providing healthy food.

Stock up on healthy food

To get help with healthy ingredients to stretch your food budget, find a Food Bank distribution near you.
You may also qualify for free groceries with CalFresh. See if I am eligible.

Egg-cellent nutrition for life on the run

We get it. Fall is a busy time of year. These on-the-go omelettes can be made in advance and warmed up for a quick meal or snack. And yes, you can freeze them too.

It’s hard to even call this a recipe because both the ingredients and the measurements are flexible. You can switch up the meat, the cheese, and the vegetables–your taste buds won’t get bored with so many flavor combinations.

Pro tip: these are great to make when it’s time to clean out the refrigerator to avoid food waste!

INGREDIENTS:

9 eggs
¼ cup milk or water
Salt and pepper
Meat, cheese, vegetables. Here are just a few examples:
- Chopped Meats: Bacon, Sausage, Ham
- Shredded Cheese: Cheddar, Swiss, Gruyere
- Chopped Veggies: tomatoes, mushrooms, onions, spinach, bell pepper

INSTRUCTIONS

Preheat oven to 375 degrees.
Grease muffin tins.
Loosely place approximately 2 TBSP of your desired combined meat, cheese, vegetable ingredients in each muffin cup.
In a separate bowl, beat eggs.
Stir in ¼ cup of milk or water to eggs (helps make eggs “fluffy”).
Add salt and pepper to taste.
Pour egg mixture in each filled cup to about about 2/3 full.
Bake about 20 minutes

Cool before placing in refrigerator or freezer for storage. When ready to reheat, pop a couple in the microwave for 30-45 seconds.

Triple Berry Chia Jam

If you love the taste of homemade jam, but don’t want to put all the work into making it the traditional way (hey, we’re not judging), try this Triple Berry Chia Jam recipe.

It’s ridiculously easy to make and doesn’t require any special canning equipment or pectin. This is a great way to use up berries before they spoil and the chia seeds provide extra fiber, omega-3 fats, proteins, vitamins and minerals that you don’t get from your average jam.

Ingredients:

1 cup blueberries
¾ cup chopped strawberries
¾ cup raspberries
2 tablespoons sugar
2 tablespoons fresh lemon juice
1-1/2 tablespoons chia seeds (white preferred)

Instructions:

Place the fruit, sugar and lemon juice in a medium saucepan and stir to mix.
Cook on medium heat for 10-12 minutes, stir occasionally, until the fruit is broken down. Use a fork or masher to further break down the fruits if you like a smoother jam.
Remove the saucepan from heat. Gently mix in chia seeds and let cool to room temperature.
Transfer to a jar and refrigerate. The jam will continue to thicken in the refrigerator and can be stored for 3-4 weeks (but because it’s so good, you probably won’t have it around that long).

Notes:

We think this recipe is great as is, but if you want to “make it your own,” try substituting the sugar for honey, maple syrup, agave, or stevia using a conversion chart and/or substitute other berries for the ones listed.

Shamrock Smoothie

No shamrocks were actually harmed in the making of this smoothie…but it does make the perfect drink for March to celebrate both National Nutrition Month and St. Patty’s Day!

Consisting of only 4 whole-food ingredients, this smoothie is easy, delicious and packed with vitamins and minerals. It’s also a good way to use up over-ripe or bruised produce and prevent food waste!

Place the ingredients in your blender in the following order:

1 peeled and sectioned orange (or 2 cuties)
* ½ peeled banana
* ¾ Cup pineapple chunks (1 Cup if you like it sweeter)
1 Cup tightly packed spinach, including stems
1 Cup ice

*Frozen banana and/or pineapple can be used instead of fresh fruit. Just decrease the amount of ice in the recipe or add additional liquid.

Blend and serve.
Serving size: Approx 20 ounces, enough for two small smoothies or one large smoothie. The recipe can easily be doubled.

The great thing about smoothies is that they are super flexible, here are some possible adjustments you can make and still maintain that bright green color:

Optional additions
½ a green apple
vanilla protein powder of your choice
green grapes
plain or vanilla yogurt
¼ cup milk or milk substitute of your choice
kiwi
pear

Potato Cakes (Tortas de Papa)

Ingredients:
• 3 cups left over mashed potatoes
• 1 cup small breadcrumbs*
• 1 Large egg, lightly beaten
• 2-3 Tablespoons of oil
* To add flavor add pepper, sautéed onions or garlic to the mashed potatoes before cooking.

Directions:
In a large bowl, combine the mashed potatoes, breadcrumbs, and beaten egg. Shape the potato mixture into 3-inch patties. In a large nonstick skillet over medium heat, add the oil. Add the patties and cook until golden brown, 2 to 3 minutes. Serve hot. You can use crushed corn flakes, corn meal or panko instead of breadcrumbs.

Ingredientes:
• 3 tazas de puré de papas
• 1 taza de pan rallado*
• 1 huevo grande, ligeramente batido
• 2-3 cucharadas de aceite
* Para añadir sabor agregar pimienta, cebolla o ajo al puré de papas antes de cocinar.

Direcciones:
En un tazón grande, combine el puré de papa, pan rallado y huevo batido. Haga tortas con la mezcla de tamaño de 3 pulgadas. En una sartén antiadherente grande a fuego medio, agregue el aceite. Agregue las tortas y cocine hasta que estén doradas, de 2 a 3 minutos. Sirva caliente. Puede utilizar cereal de maíz aplastado, harina de maíz o panko en lugar de pan rallado.

Meal Type: Breakfast

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Put Groceries on the Table

OTHER RECIPES YOU MIGHT LIKE

PUT GROCERIES ON THE TABLE

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