Zucchini Tomato Frittata

Breakfast is the most important meal of the day.  Have you heard that?  Yeah, me too.

But why?

Physiologically: While you were getting your beauty rest your body was in a state of fasting for the last 8 hours of so.  It needs some energy to get you started for the day so that it doesn’t start eating itself.

Psychologically: Eating breakfast can help stave off hunger later in the day.  If you eat breakfast you are less likely to overeat at night because you won’t convince yourself that you deserve more food since you didn’t have it earlier in the day.

Taste bud-ologically:  Thats a new word.  And yet another reason why you should eat breakfast.  Your tounge buds have been void of any food goodness for 8 hours.  8 HOURS!  Thats too long.  They need some lovin.

I personally love breakfast.  I look forward to it everyday.  Getting up, making something tasty, and sipping coffee while I catch up on some reading.  Joyous!

I’ve been on an egg kick lately, which is where this frittata comes in.  A frittata is similar to an omelet in that you can basically add whatever your heart desires.  The skies the limit.  They are also very easy to make.  Great for mornings at home by yourself, or entertaining guests.

Heres how you make one:

Heat a nonstick skillet over medium heat.  Turn on the oven broiler.  Thinly slice some onion, and then saute in the skillet.  While the onion is sauteing, I shredded some zucchini and cut cherry tomatoes in half.  Put those in a bowl and season with salt and pepper.  Add in your eggs (I used 2 whole eggs and some egg whites from a carton) and whisk together.  Season with salt and pepper.  The onion should be sweating and turning translucent by now.  You can let the onion cook a little farther if you want a sweeter flavor.  Add in the egg/veggie mixture.  Let the eggs cook on the stove until the edges around the top are starting to cook through.  The middle of the frittata will still be uncooked.  Transfer to the broiler and cook until the top is golden brown.  Remove from oven (Be careful, the handle is hot!).  Use a rubber spatula to lift the frittata from the sides of the skillet and transfer to a plate.  Enjoy!

Like I said, the ingredients are interchangeable, as well as the amounts.  Just remember to season with salt and pepper (and other spices/herbs if you want) or else the frittata will be kind of bland.

Some favorable flavor suggestions:

  • Bacon, mushroom, onion, spinach, blue cheese
  • Go greek! with tomato, spinach, olives, and feta
  • Asparagus, leeks, and ham
  • Sweet potato, caramelized onion, and rosemary





Butterscotch Marble Blondie Drops

“The best of both worlds.”

I often find myself wanting this.  I want the best of both sides of a decision.  I want to benefit without having to lose.  I want myself to be happy, as well as everyone else around me.  I want to go to Anthropologie and buy a dress without forfeiting $150.00.  I want to eat chocolate cake all day without gaining a single pound.

Is this really too much to ask for?

Yes, yes I’m afraid it is.  Sorry to let you down, but life doesn’t work like this.  Why doesn’t it work like this?  I’m not sure.  It’s sound like a fantastic idea to me.

I suppose if we always had the best of both worlds, then we wouldn’t have to make the hard decisions that “add character” to who we are.  There would be a lack of appreciation for the process that’s involved in coming to the end of a decision.  In choosing between two good things.

Although we all must choose more often than not, there are those sweet moments when we get to enjoy “the best of both worlds.”

Take these cookies, for example.  These are cookies, that are sort of like a blondie, which is basically a brownie without chocolate.  But!  These babies have chocolate swirled right in.  Thats like the best of 3 worlds!  It’s almost too much to handle… almost.

These blondie-cookies bake out very thin with slightly crisp edges, and a soft, chewy center.  They are sweet, but the dark chocolate swirls add a nice balance.  Enjoy with a glass of milk or a cup of coffee.  Or if you’re really feeling feisty, you could sandwich some ice cream between two of them.  That would be sure to take you to an entirely different world.

Butterscotch Marble Blondie Drops

Recipe from BigFatCookies

  • 2 ounces semisweet chocolate, chopped (I used chips)
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 2 cups packed light brown sugar
  • 2 teaspoon vanilla extract
  • 3 large eggs
  1. Preheat oven to 350 degrees.  Line two baking sheets with parchment paper or a silpat.
  2. Heat chocolate over a double boiler and stir until melted.  Once melted set aside.
  3. In a small bowl, combine flour baking powder, and salt.
  4. In a large bowl, beat together butter and brown sugar until smoothly blended, about 1 minute.
  5. Add eggs and mix until combined.  Make sure to scrap down the sides of the bowl!
  6. Add flour mixture and mix until just combined.
  7. Drop a heaping tablespoon of batter onto the baking sheet about 2-3 inches apart, as they will spread quite a bit.*
  8. Drizzle about 1/2 teaspoon of chocolate on top of the batter drops.  Then take a toothpick or the tip of a knife and swirl chocolate into the batter.
  9. Bake cookies until lightly browned on top, about 9-11 minutes.
  10. Transfer to a cooling rack using an offset spatula and let cool completely.
These cookies can be stored in an air tight container at room temperature for about 4 days.
* The original recipe said to drop 3 Tablespoons of batter for each cookie.  I did this and the cookies were too big for my liking.  I scaled them back down to 1 Tablespoon, which I enjoyed better.  You can make them as big or as small as you want.  Just remember to adjust the baking time slightly!

Whole Wheat Banana Zucchini Muffins

When I was younger we would go to Puerto Penasco, Mexico for spring break every year.  A bunch of family friends would travel with us so it turned out to be a big group of friends heading down there for the week.  In preparation for the trip my mom would always go to Sam’s Club (its like Costco) to get food for the week.  My mom would usually buy those giant muffins they sell there to eat for breakfast and snacks.

They were huge.  My favorite was chocolate with chocolate chips.  I could down one those things like no ones business.  I was sort of a chubby kid, but I don’t wanna talk about that.

Geez, I haven’t had a chocolate muffin in a long time.  I might have to remedy that soon.

But first, we need to talk about these delicious, totally good-for-you banana zucchini muffins.

Thats just a bunch of green goodness right there.  These muffins are laced with zucchini but you’d never know unless I told you.  Which I just did, so now you can simply enjoy the fact that you’re eating vegetables that taste like sugar.

Beside zucchini, these muffins are packed with banana, flax seed, whole wheat flour, and millet seeds, which add a delightful texture.  There’s actually a low amount of sugar, and guess what?  No butter or oil!  I know, I could hardly believe it either, especially after biting into one of them.

These muffins won’t disappoint, I promise.  Eat one for breakfast, a snack, or even dessert.  They’re versatile.  A multi-purpose sort of muffin.

Whole Wheat Banana Zucchini Muffins

  • Non-stick cooking spray
  • 1 3/4 cup whole wheat flour
  • 1/2 cup ground flaxseed
  • 1/2 cup millet seeds
  • 3/4 cup lightly packed light brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups grated zucchini
  • 1 teaspoon ground cinnamon
  • 1/3 cup mashed banana
  • 3/4 cup almond milk*
  • 1 large egg
  • 1 teaspoon vanilla extract
1. Preheat oven to 350 degrees.
2. Lightly coat a muffin pan with non-stick spray.
3. In a large bowl mix together flour, flaxseeds, sugar, baking soda, baking powder, salt, and cinnamon.
4. Stir in zucchini and banana.
5. In a small bowl mix together almond milk, egg, and vanilla.
6. Add milk mixture to flour mixture and stir until just combined.
7. Stir in millet seeds. (Don’t over mix!)
8. Divide batter into muffin cups.
9. Bake until toothpick inserted into center comes out clean.  About 20-25 minutes.
* The recipe from shutterbean used whole milk.  I had almond milk on hand so I just used that.  You could substitute skim, 1%, or 2% milk and the muffins should turn out fine.

Peach and Blueberry Galette

I grew up in New Mexico.  Not Mexico, NEW Mexico.  It’s a state. Some people don’t know that.

I grew up in a small town called Alamogordo.  Alamo what?   It means fat cottonwood.  Classy, right?  Anyway, summers in NM are hot and dry.  Lots of brown, lots of dust, very little green, and not much fresh produce.  So how did I come by these lovely peaches and plump blueberries?

Cue Portland, OR!  Thats where I currently call home.  Summers here are completely different.  First of all, they are short.  People start going crazy by June because it’s still mostly cloudy and our sleep cycles aren’t normal due to a lack of melatonin.  That statement isn’t completely true.  But some people get really grouchy.

Once summer hits its filled with the most beautiful days that anyone could ask for.  Not too hot, not too cold.  Some would say it’s just right.  One of the best parts of summer in Portland is the vast amount of fresh produce filling the markets and grocery stores.  So beautiful.  So colorful.  So Delicious!

Summer is nearing its end, and this blueberry peach galette is great way to savor the last bites of summer before ushering in Fall.  Galettes are super simple to make.  They have all the flavor of a traditional pie, without all of the fuss.

First things first… the dough!  This dough is really simple to put together.  Make sure all of your ingredients are cold, especially the butter.  This is important because if the butter is soft, the dough won’t be as flaky once it’s baked.

Now it’s time to get your hands dirty!  Add the butter to the dry ingredients.  “Cut” the butter, using you fingers, into the flour until you get pea sized bits of butter.  You can also use a pastry cutter if you don’t want to get your hands all messy.  After this you will add your cold water, and then mix the dough until it comes together.

After you dough comes together, chill it for at least 30 minutes.  In the meantime, prepare the fruit.  Once the dough is chilled roll it out on a silpat or parchment paper.  You want the dough to be about a 1/4 in thick all the way around.  Top the dough with your peaches and blueberries, leaving about two inches of dough uncovered.  Next, fold over the edges of the dough.  The galette is supposed to look rustic, so don’t worry if the dough cracks or looks uneven!  Brush the top of the galette with egg wash and sprinkle with sugar before baking.

Voila!  A perfect way to enjoy the last of those fresh summer fruits.

Peach and Blueberry Galette

Adapted from Cookie and Kate.

Whole wheat crust ingredients

  • 1 1/4  cups whole wheat flour
  • 1/2  tsp salt
  • 8 tablespoons unsalted butter
  • 4-6 tablespoons ice water
  • sugar for dusting

Filling ingredients

  • Five peaches, sliced
  • 6 ounces of blueberries
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tablespoon honey
  • 1 tablespoon sugar


  1.  In a bowl, mix together flour and salt.
  2.  Cut butter into dry ingredients, using a pastry cutter or your hands, until butter is about the size of a pea.
  3.  Add water, about 4 tablespoons at first.  Mix into butter and flour until dough comes together.  If the dough needs more water keep adding until it comes together.
  4.  Form dough into a disk, wrap, and refrigerate for at least 30 minutes.
  5.  In a bowl, mix together the filling ingredients.
  6.  Preheat the oven to 400 degrees and prepare a baking sheet with parchment paper or a silpat.
  7.  Roll out dough on a lightly floured surface, until it is about 1/4 inch thick.  If your dough cracks or gets a hole don’t freak out.  Just pat it back together and no one will ever know. Place dough onto baking sheet.
  8.  Top the crust with the prepared filling.  Be sure to leave about 2 inches around the outside of the crust.
  9.  Now, start to fold over the outer 2 inches of the crust and continue until it is all folded in.  Brush the top of the crush with egg wash and sprinkle with sugar.
  10.  Bake the galette for 30-40 minutes, or until the fruit is bubbling and the crust is golden brown.