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Mediterranean Melody Cod with Tangy Tomato-Olive Relish

Mediterranean Melody Cod with Tangy Tomato-Olive Relish

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Delicate fish, umami tomatoes and a briney contrast with capers + olives — a beautiful balancing act of satly, sweet and savory. It is a celebration of bold mediterranean flavors, kissed by excellent olive oil and bright lemon juice. It’s also just beautiful. A feast for the eyes and the palette.

Here I serve it over cod but any flakey mild fish works. The relish can be enjoyed many other ways too: on crusty toast with a fried egg on top, as ingredients for a savory omelette with added feta or as a spread to make an ordinary sandwich burst with flavor.

Note — this is a forgiving recipe so feel free to adjust tomato, garlic, caper and olive quantities to your liking.

I especially like the combination of Kalamata and Castelvetrano olives, but feel free to add your favorite olives to the mix.

You can double and triple the recipe for a dinner party. It’s a show stopper on the table and an all-time favorite of my dinner guests.


Ingredients —

For the Fish:

1 1/2 – 2 pounds cod
1 tablespoon olive oil
Juice of 1 lemon
Salt & Pepper to taste

For the Tomato-Olive Relish:

3 tablespoons high quality olive oil
1 medium onion, chopped
4-5 cloves garlic, finely chopped
2 tablespoons capers, dried and roughly chopped
Pinch red pepper flakes (optional)
3 cups cherry tomatoes, cut in half
2 cups kalamata & castelvetrano olives, sliced
Drizzle of balsamic vinegar
Juice of 1 lemon
Handful of fresh parsley, chopped
Salt & pepper to taste

Preparation —

For the Cod:

  1. Place cod in a parchment lined baking dish.
  2. Squeeze lemon juice and a drizzle of olive oil on the fish and using your hands spread to coat the fish, then season with salt and pepper.
  3. Bake for 12 minutes on the top oven rack under broil until slightly golden on top and cooked through.

For the tomato-olive relish:

  1. Heat olive oil in a medium skillet on medium-high heat.
  2. Saute onions in olive oil until translucent but not browned, 2-3 minutes.
  3. Add garlic, capers and pepper flakes (if using) and saute for another minute until garlic is fragrant. Do not let garlic brown.
  4. Add tomatoes and stir to combine everything in the pan. Cook until tomatoes have softened and some have burst, creating a sauce. About 5-8 minutes.
  5. Season with a pinch of salt and drizzle of balsamic vinegar.
  6. Add olives to the pan and mix to combine and cook for another 1-2 minutes.
  7. Remove from heat, then add lemon juice and fresh parsley. Taste and adjust salt and lemon as needed.
  8. Serve the relish on top of the fish with a final drizzle of olive oil and lemon wedges on the side and enjoy!


Savory Onion Omelette

Savory Onion Omelette

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Simple yet sophisticated at the intersection of sweet and savory. This onion omelette has a grounding taste, earthy and comforting. A swift recipe for a satisfying meal — be it the main event for breakfast and dinner — or a supporting role at brunch.

The subtle sweetness of the fragrant caramelized onion complements the creamy eggs, created through folds during the quick cooking process. Salty feta adds an additional layer of flavor with briney delight, but the omelette is just as wonderful without cheese.

Omelettes are a kitchen’s miracle. Whether made by a self-though home cook like moi, or a French master chef. It’s magic. A couple of ingredients and a perfect meal in minutes.

Eggs and omelettes are my favorite medium in the art of cooking, a blank canvas for creating flavor and beauty.

There are many reasons I love omelettes. Perhaps i’s because that is how the inspiring Julia Child, my hero entered the American imagination by cooking an Omelette on public television (in the early days of black and white TV’s), and consequently revolutionized how we we cook, how we eat and our relationship to the homemade meal. Maybe it’s because happy childhood memories in Tehran include a savory omelette, sometimes with tomatoes (tokhmemorgh gojeh) swiped up with fresh flatbread (noon sangak) and enjoyed in pure umami delight. Maybe it’s just cooking for old times sake – eggs go way back as humans have consumed eggs, fried or beaten, for thousands of years ever since hens were domesticated…

Regardless it’s just good. A delightful addition to our weekend brunch tables or an expeditious standalone meal. Surprisingly nostalgic and modern at the same time. So make it, enjoy it and as Julia would say, Bon Appetit!


Ingredients-

1 tablespoon extra virgin olive oil
1/2 large red onion, thinly sliced
3 eggs, whisked
1-2 inch cube feta cheese, crumble (optional)
Chopped fresh parsley, basil, or chives for garnish (optional)
Sea salt and black pepper to taste


Preparation-
*Video demonstration found here.

Heat olive oil to medium-high in a skillet, preferably nonstick.

As olive oil begins to shimmer in the pan, add onions and saute 3-4 minutes until slightly caramelized, stirring often to brown evenly.

While onions sizzle, add eggs to a bowl and whisk until yolks and whites are combined.

Add eggs to onions in the skillet, season with salt and lower heat to medium-low.

Gently push the egg from the outer edges of the skillet towards the center of the pan with a spatula, softly creating large folds as you go along all sides of the pan. Tilt pan if necessary to force liquid egg to the outer edges of pan and repeat creating folds towards the center. Do this for 2-3 minutes until eggs are cooked to desired doneness.

Avoid the urge to turn the heat up at any point to avoid burning the bottom of the eggs.

Turn heat off and top eggs with a black pepper, feta and herbs if using. If not using feta, season with more salt according to taste.

Immediately serve to a plate and enjoy!

Garlicky Green Beans with Crunchy Almonds

Garlicky Green Beans with Crunchy Almonds

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Perhaps one of the simplest recipes on my Thanksgiving menu, this tasty vegetarian side dish is on rotation when I need something light to complement more decadent dishes. Bright blanched beans, highlighted by garlicky and crunchy golden almonds.

You quickly sauté chopped garlic in olive oil, infusing the olive oil with heavenly garlic aroma. Then add the chopped almonds, roast for a few minutes until golden, then pour the entire mixture over the blanched beans. Voila! A few ingredients, awesome flavor and a much lighter way to enjoy green beans for Thanksgiving, or any meal at all.

These beans are also a wonderful compliment to a classic roasted chicken or salmon for easy dinners.

Ingredients

3 tablespoons extra-virgin olive oil
3-4 garlic cloves, minced
1/2 – 3/4 cup roasted almonds, roughly chopped
1 ½ – 2 pounds green beans, trimmed
Flakey sea salt

Preparation

Bring a large pot of salted water to a boil, on the side fill a large bowl with ice water.
Boil beans until for 3-4 minutes until tender but still crisp and bright green, careful to avoid overcooking.
Immediately after plunge beans into ice water to stop cooking further.
Immediately after the beans have cooled, remove from the ice bath and drain in a colander.

While beans drain, heat olive oil over medium heat in a large skillet.
Add garlic and stir quickly to avoid burning, until fragrant for about 30 seconds – infusing the olive oil with the garlic.
Add almonds to garlic-oil mixture and cook for a few minutes until evenly coated.
Plate the beans in serving platter, then pour olive oil-garlic-almond mixture over the beans.
Season with flakey sea salt and serve immediately.

Note~ For a nut free alternative, you can skip the nuts and simply dress the beans with the garlic infused olive oil and a splash of fresh lemon juice.


Savory Salmon with Fresh Herbs

Savory Salmon with Fresh Herbs

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Salmon can be prepared in a myriad of different ways with equally delicious results.

Naturally tender and easy to prepare it’s a go-to in my home all year round. In the summer, I love the smokey char of grilled salmon on a charcoal fire. But that method of cooking is the exception. I also love pan seared salmon with crispy skin action, but that method can be a bit messy and smokey. So I often turn to roasting salmon in the oven. The preparation could not be simpler. And it works even in the warmer months when oven use is not ideal, given how quickly salmon cooks.

Salmon baked or broiled in the oven is a quick way to weeknight dinner bliss or an elegant dinner party main course. My Butter Salmon and Spicy Saffron-Dill Salmon recipes are only second to this Savory Salmon baked with lemon, olive oil and herbs. It’s the simplest option which guarantees a wonderful meal in less than thirty minutes.

While perfectly delicious as is, this is a blanc canvas of salmon recipes and I encourage you to experiment with flavors. Make it your own by trying different herbs, adding a spice rub, dusting with zaatar, coating the salmon with sesame seeds. Maybe a mix of teriyaki sauce and sesame oil. Soy sauce and brown sugar, better yet, a mixture of Dijon mustard and brown sugar, yum! Tangerine and Thyme is a nice combination, but I usually save that for Red Snapper. Lemon zest and chives… Parsley, Sage, Rosemary and Thyme! You get it, the options are endless so have fun with it!

Ingredients

1 ½ pounds skin-on, center-cut salmon fillet
¼ cup fresh lemon, lime or orange juice, plus additional wedges, for serving
2 tablespoons olive oil
½ teaspoons kosher salt
½ teaspoon black pepper
Handful of fresh dill, about 4 tablespoon, chopped


Preparation

Heat the oven to 425 degrees with the rack in the center position.
Place salmon skin-side down on a lightly oiled baking sheet.
Spoon over lemon juice all over the fish. Let sit for 10-15 minutes.
Drizzle with olive oil and season with salt and pepper in that order.
If using, sprinkle chopped herbs on top of the salmon while reserving some for garnish.
Roast the salmon skin-side down until cooked through to your liking, about 12-15 minutes for medium.
Garnish with more dill and serve with extra citrus wedges and enjoy!

Cauliflower with Cardamom-Kissed Schug & A Trip Around the World

Cauliflower with Cardamom-Kissed Schug & A Trip Around the World

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“The real voyage of discovery consists not in seeing new landscapes, but in having new eyes,” said Mark Twain. Travel has always given me a sense of adventure, but more importantly a new window to the world, a new color palette, a new paradigm, and indeed a new set of eyes.

I travel as often as possible but one need not physically go to a place to experience the magic of other cultures. Inspiration is everywhere. If you live in New York, go to Queens! A short subway ride and you can taste food from all over the world. Queens is the most ethnically diverse urban area in the world. And what better way to embark on a voyage of discovery than experiencing cuisine?

We can virtually travel too. Explore a farmer’s market in Kuwait or go to the kitchen of a Mother-Daughter team cooking together. Joyfully visit the sunny kitchen of an effervescent former New Yorker in Tel Aviv celebrating the colorful bounty of Mediterranean produce. The passionate food of a hungry Egyptian living in Australia, or the nostalgia of Pakistani cuisine by way of a culinary teacher in Glasgow. Notice a pattern? Of course here at Basil & Roses: A culmination of the flavors of my Jewish, Iranian-American heritage, with hopes of transforming you to a beautiful place and time.

You can find your own favorites. There are so many. For now, will you travel to North Africa with me?

Schug! (Skug, Zhug, Zhoug). A gorgeous green chili sauce of Yemeni origin. It is fresh, bright, spicy,  and verdant. The herbs are cool, the chilies pack heat, and the playful dance between coriander and cardamom create a unique flavor which is unbeatable. 

You can use many chilies with veins and seeds removed, or use a few and include all the feel-good, dopamine-releasing, capsaicin-filled parts of the euphoric the spice. The adventure is up to you.

Schug works well on roasted cauliflower, but also brightens rich foods. Great on grilled meats, in a soup, on a sandwich or mixes with yogurt or labneh to sass up grilled vegetables. 

Afiyet olsun!
(That’s bon appetit in Turkish! More Turkish inspiration here ).

Ingredients
4-6 Serrano chiles or 6 green jalapeños, stemmed and coarsely chopped
2 cups tightly packed fresh parsley leaves
2 cups fresh cilantro leaves and tender stems
3 garlic cloves, smashed
2 teaspoons ground coriander
2 teaspoons ground cardamom
1 teaspoons ground cumin
Zest and juice from 1 lemon, about 3 tablespoons
1/2 cup extra virgin olive oil, plus more for storing
Salt and freshly cracked black pepper

Preparation

  1. In a food processor, combine all of the ingredients, except the oil. Pulse until a coarse paste forms — stopping and scraping the sides of the food processor if necessary.

  2. Transfer the herb mixture to a large bowl and stir in the oil and mix. Season with salt and pepper. Taste the sauce and adjust the seasoning with more salt, pepper or lemon to taste.
  3. Transfer the Schug to an airtight container, cover with a bit of olive oil to preserve and refrigerate.

~Note
You can use whole coriander and cumin seeds. Roast them for 1 minute in a dry pan release the oils and aroma of the spices crushing them with a mortar and pestle and adding to the mix

Note:
The Schug was phenomenal over roasted cauliflower.
I smeared Greek Yogurt on the plate (labneh also works well), then topped with cauliflower + Schug.

Just keep in mind you don’t need to season your cauliflower much when you roast it, the green sauce already packs tons of amazing flavor.

Cauliflower “Parmesan”

Cauliflower “Parmesan”

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Oh glorious cauliflower, how we love you so. A blank canvas which you can do so much with- from roasting, to sauteing, to ricing and beyond. Because of the relatively mild flavor, cauliflower works nicely with vibrant flavors like lemon, caper and herbs, as in our favorite Chimichurri sauce or our golden roasted recipe with a tangy tahini sauce.

On any given week, roasted cauliflower is on the dinner menu as a side dish in our home. But this humble vegetable can be the star, especially all dressed up in spicy tomato sauce and bubbly, melty cheese.

One of my personal favorite recipes, I present to you the Basil & Roses Beautiful Cauliflower Parmesan! It’s our healthy take on an eggplant or chicken Parm. Flavorful and satisfying with a lovely presentation for a feast for your eyes.

The presentation of this dish is simple but stunningly beautiful. Pair with a lovely Italian red wine like a Chianti Classico or Montepulciano and enjoy with someone special- or just make it for your own fabulous self and relish in the simple elegance of perfectly paired ingredients.

Ingredients:
1 whole head cauliflower
1 1/2 cups of your favorite tomato sauce ( I like Dave’s Gourmet Spicy Heirloom)
2-3 tablespoons Olive Oil
1 cup shredded Mozzarella Cheese
1/4  cup grated Parmesan cheese
1-2 teaspoons dried oregano
1/2 teaspoon dried garlic powder
1-2 teaspoons red pepper flakes (adjust to taste)
Kosher salt + pepper to taste

Directions:
Preheat oven to 425°.
Carefully cut cauliflower into 3 thick pieces, holding carefully so florets don’t crumble.
Lay flat on cookie sheet and drizzle with olive oil.
Sprinkle with salt, pepper, red pepper flakes, oregano and garlic powder.
Roast for about 30 minutes or until slightly golden.
Remove from oven.
Sprinkle a thin layer of Mozzarella cheese.
Generously cover with Marinara sauce.
Sprinkle with a pinch more dried oregano.
Sprinkle remaining shredded Mozzarella cheese on top of sauce.
Place back in the over until cheese melts and is nice and bubbly.
Remove from oven, serve with grated Parmesan cheese and freshly gated black pepper.

Skillet Chicken Thighs With Shallot, Lemon & Herbs

Skillet Chicken Thighs With Shallot, Lemon & Herbs

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A sophisticated yet humble approach to cooking is all you need for this recipe. It is about technique. A simple one which delivers results fabulous enough for a gathering, yet quick enough for a weeknight dinner.

I have always enjoyed the down-to-earth-ness of cooking with cast iron skillets. But in the past few months, I’ve learned it is more than a look or a feel. This tool delivers fantastic results- mainly because it retains heat within the metal, cooking food uniformly at hot temperatures, and leading to superior flavors.

They are heavy in weight and require small maintenance (mainly to avoid rust), but the minor care is well worth the end results. I became a believer after making our “Best Steak of Your Life” recipe in a cast iron skillet. I’ve made many fantastic recipes since and my favorite go-to dish is Skillet Chicken Thighs! Regardless of what aromatics you use, the technique of cooking the chicken skin side down to render the natural fats, make the skin crispy and draws out phenomenal flavor!

In this rendition I use shallots, rosemary, thyme and caramelize lemons. But this recipe is infinitely customizeable. Swap the rosemary for oregano, add mushrooms or sweet tender peas. Zucchini and squash take well to this rustic recipe as well. Get creative with your favorite veggies and herbs, you can’t mess this up!

Note- My favorite skillet is the Lodge Seasoned 12″ pan found here. The supplier Quiverr provides excellent customer service on how to best care for your cast iron.

Ingredients:
6 skin-on, bone-in chicken thighs (approximately 2.5 pounds)
1 large or 2 small lemons, sliced
1-2 small shallots, sliced
1 small garlic clove, roughly chopped
1/2 teaspoon crushed red chili flakes (adjust to taste)
4-5 sprigs fresh rosemary and thyme (if you don’t have fresh herbs, dried oregano works well too)
1/2 cup dry white wine
1-2 teaspoons vegetable oil
Kosher salt + freshly ground black pepper to taste

Directions:
Pre-heat oven to 425°.
Pat dry chicken with a paper towel (any water will cause messy splatter).
Season chicken generously with salt + pepper on both sides.
Slice the lemon, reserving some juice for later.

Heat skillet to medium after coating with 1 teaspoon of grape seed oil or any vegetable oil with a high smoke point. You can use olive oil, it only means you’ll have more smoke while cooking.

Add chicken skin side down and listen to the sizzle as the skin browns while the natural fat is rendered.
Cook chicken this way for 8-10 minutes or until halfway cooked through.
Transfer chicken from skillet to platter.

Layer 1/2 the lemon slices on bottom of skillet, add chicken back on top of lemons (skin side up), and add remaining lemon slices among chicken thighs.
Lemons on the bottom will beautifully caramelize while top lemons soften.
Transfer skillet to oven, allowing chicken to cook through (approximately 8 minutes).
Remove skillet from oven and move caramelized lemons and chicken to a plate.

On medium heat, add shallots, garlic, herbs and red chili flakes to the soft lemons in the skillet.
Stir frequently for 1-2 minutes. The aromas will we wonderful at this point.
Add the wine to skillet to de-glaze the plan, scraping flavor-packed brown bits from bottom of pan.
Squeeze remaining lemon into sauce and season with salt + pepper.
Return chicken to skillet and nestle in the delicious sauce you just created.
Make sure thighs are not submerged in sauce to maintain crispiness.
Top with caramelized lemons and serve!

 

Gather

Gather

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Hanukkah, Christmas, Festiuvs, Yaldaa or surviving 2017: No matter what we  just celebrated, we sent off last year with a bang and welcomed 2018.

New beginnings are a good time to press the wellness reset button, but healthy living can be a year-long lifestyle and need not be limited to new year resolutions. As we begin the year, I remind myself to set achievable goals, eat nutritious but delicious food, learn as much as possible, be kind to myself and others, let old wounds heal, practice gratitude, and make life as colorful as possible.

Last year was certainly colorful. 2017 tested me. But as I reflect on the last twelve months, I realize the positives outweighed the challenges and there was much to be grateful for. Mostly, the incredible people I have in my life and the extraordinary experiences we shared. Not surprisingly, many of those occurred around the table as we broke bread together, told our stories, laughed at our fortunes, waxed poetic about the future and perhaps even learned a bit about ourselves along the way. “Without the sense of fellowship with men of like mind,” Einstein wrote, “life would have seemed to me empty.” Indeed.

I have written about gathering around the fire. Today, on a cold snowy day in NYC, I sip hot chai and reflect on the warm memories of last year. I smile remembering the gorgeous tables we gathered around, the delightful food we ate, and the marvelous people who’s company I had the pleasure to keep. Michael Polan says “the shared meal is no small thing. It is a foundation of family life, the place where our children learn the art of conversation and acquire the habits of civilization: sharing, listening, taking turns, navigating differences, arguing without offending.” It is also a place where our fondest memories live. Where we receive the gift of love by those who prepared those meals for us. It is where we are reminded of the power of coming together.

My memories of this gift begin in Naz year zero. My parents have always been extraordinary and generous hosts. Bringing people together and creating countless memories is an art form they have mastered a thousand times over. The loving energy created around their tables, is my eternal source of inspiration. I wrote more about that here.

In the meantime, I want to point out the only difference between the first two photos in this post are 37 years and geography. Otherwise, in both photos you see my beautiful Mother at the head of the table of her loving home, and me really excited about what we’re about to eat! Just a bit of role reversal in who’s serving whom.

Happy new year from Basil and Roses! Below are a few of our favorite “gatherings” of 2017 and the recipes they inspired.

Wishing you a colorful and meaningful year!

Naz

“Not what we have But what we enjoy, constitutes our abundance.” Epicurus

Pretty Pickled Onions

Roasted Cauliflower with The Evergreen Chimichurri Sauce

Beer & Basil Braised Brisket

Nani’s Classic Omelettes

Mama’s Mexican Fiesta (Fish Taco, Guacamole, Mango Salsa, Cabbage Slaw, Pico, Fresh Margaritas)

Tuscan Inspired Lemon-Rosemary Chicken with Cannelini Beans

Persian Stuffed Peppers

Muffin Tin Egg Frittatas 

Shirazi Salad (or Israeli Salad or Mediterranean chopped salad)

Sesame Crusted Baked Salmon

Cindy’s Fabulous Holiday Rib Roast (Recipe coming soon)

Green Goddess Basmati Rice with Basil, Mint, Chive and an Unexpected Trip Home

Smoked Salmon & Creme Fraiche Canapes with Fresh Dill

Chickpea & Cauliflower Coconut Curry

Other Top 2017 Recipes to try:

Nani’s Healthy But Decadent Butternut Squash Soup

Spicy Thai Basil Beef

Citrusy Chicken Skewers with Mint-Basil Sauce

Panko-Crusted Dijon Cod

The Best Steak Of Your Life

Roasted Veggie Quinoa Medly

Mint & Cannelini Bean Tuna Salad

Roasted Cauliflower with Tangy Tahini Sauce

Baklava

Chickpea & Cauliflower Coconut Curry

Chickpea & Cauliflower Coconut Curry

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My latest curry craving almost had me ordering take out, but why do that when you can make fabulous vegetable curry in a snap at home? It is a great go-to dish when you want to impress someone, feed a crowd or just craving curry goodness.

Warning, this is a crazy addictive coconut curry! You can substitute vegetables and  proteins to your liking, but this combo is literally awesome sauce.

What is the magic ingredient? Store-bought curry paste. Most varieties have ingredients which you can only find at Asian Markets. Since most of us don’t have lemongrass, kaffir lime, and galangal laying around, this is a great way to achieve authentic flavors.

This recipe is healthy with the added indulgence of a creamy coconut sauce. The miracle of this decadence is that it is vegan and dairy free, despite its richness. It is one of my absolute favorite dishes to eat and just one of those perfect recipes that satisfies many a taste buds and preferences. 

It keeps well, so make a pot of it and you’ll have fabulous leftovers for a couple of lunches during the week.

Ingredients:
1 head cauliflower, cut into florets
3 1/2 cups cooked chickpeas
1 1/2 cups frozen peas
1  large or 2 medium red onions, thinly sliced
1 orange or red bell pepper, thinly sliced
3 scallions, thinly sliced
4 garlic cloves, chopped
2-3 tablespoons fresh ginger, minced
2 tablespoons olive oil
3 tablespoons red curry paste
1  14-ounce can whole fat coconut milk
3-4 teaspoons chili power (adjust to taste, but a kick is part of what makes this dish so darn addictive).
1 teaspoon ground corriander
1/2 teaspoon ground cardamon (optional)
1/2 cup fresh cilantro, chopped
1 lime
Salt + Pepper
Basmati or jasmine rice for serving (optional)

 

Directions:
In a large pot, heat olive oil on medium-high.
Add onions, sauté for one minute.
Add bell pepper, sauté for another 3 minutes until slightly tender.
Add garlic and ginger and sauté for 1 minute, making sure not to burn the garlic.
Add cauliflower and stir.
Now add the red curry paste, chili powder, coriander, cardamom and mix well.
Cook for another couple of minutes.
The kitchen will be smelling amazing at this point!
Add coconut milk and bring the veggies to a medium simmer.
Cover the pot and cook for another 10 minutes, allowing all the flavors to merge.
Once the cauliflower is tender, remove the lid and add chickpeas and peas.
Give the pot a nice squeeze of half the lime.
Taste your curry! It’ll be wonderful, I promise.
At this point add more lime if you like and season with salt and pepper.
If you prefer a “soupier” consistency, add 1/4 cup water or coconut water.
Give it one last stir and you’re ready to serve.

This curry is perfection with basmati or jasmine rice. But can also be perfectly enjoyed all by itself.

I served it over basmati rice (with the golden brown crunchy tahdig of course).
Garnish each serving with chopped cilantro and scallion and voila!

 

 

Muffin Tin Egg Frittatas

Muffin Tin Egg Frittatas

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These flavorful muffin tin frittatas are fun, easy to make and a good solution for quick make ahead breakfast. Make your weekdays easier by making a batch over the weekend. It’s also a great way to prepare eggs for a group.

There are countless filling options. I used tomato, basil, spinach & cheddar but you can incorporate your favorites. Note- this also a good way to utilize leftover salads and veggies. Get inspired by your favorite omelettes. Either way, the end result is simple & delicious!

Other combo ideas:
-Mushrooms, peppers, onions, cheddar
-Spinach, tomato, feta
-Asparagus and cheese
-Goat cheese, spinach and tomatoes
-Spinach and ricotta
-Chive, tomato and goat cheese
-Smoked mozzarella, sun-dried tomato, basil pesto
-Onion and mushroom
-Mushroom and sausage



Ingredients:
6 eggs
1 cup cherry tomatoes, cut in half
A handful of fresh basil, chopped
1/2 red bell pepper, chopped
1 cup spinach, chopped
1/2 cup shredded cheddar cheese (adjust to taste)
2 tablespoons milk or half and half (optional)
Cooking spray
Salt + Pepper to tastte

Directions:
Preheat the oven to 350 degrees.
Spray the muffin tin with cooking oil.
Divide veggies between greased muffin cups.
Crack eggs in a separate bowl and whisk until fluffy.
Add milk or cream and whisk until incorporated.
Season with salt + pepper.
Pour eggs over each cup and fill 3/4 of the way up.
Now add your cheese to individual cups if using.
Place muffin tin in the oven and bake until eggs are set, about 15-20 minutes.

 

Of course, you can never have enough egg recipes. For further inspiration check out our Scallion & Turmeric Mushroom Omelette , Elegant Egg Salad or Exquisite Hard Boiled Eggs