Search Results: MEATLESS

Meatless Meatballs with Cauliflower and Broccoli

Meatless Meatballs with Cauliflower and Broccoli

The combination of Meatless Meatballs with Cauliflower and Broccoli just fit together like peas and carrots in the pot pie. I just loved everything. I had my niece over for lunch, and she enjoyed it as well. So, these meatballs are obviously meatless. I do […]

Meatless Chili Nachos

Meatless Chili Nachos

Meatless Chili Nachos Recipe

Mini Meatless Frittata Cups

Mini Meatless Frittata Cups

Mini Meatless Frittata Cups

Mini Meatless Frittatas are light and extremely. It is important to me that these mini frittata cups fill you up with a nutrition, healthy fats, and proteins.

Oh, also just to mention that it’s an easy, warm and comforting breakfast.

I am back now and with one more delicious and nutritious recipe. They are really a perfect portion size if you are watching what you eat.

Mini Meatless Frittata Cups Recipe

I added a few extra ingredients as I like my frittata bit richer. I am so glad that I did because these are so delicious.

For the frittata, I like to use whatever I have on the hand, or what is in the season. So be creative, chop some veggies, mix few eggs, and bake this to the golden perfection. I know you and your family will love it.

HAPPY COOKING!

If you make a recipe inspired by me @sandraseasycooking ⬅please tag me and use➡ #sandraseasycooking

OTHER FRITTATA RECIPES YOU MIGHT LIKE:

Mushroom Frittata

Scallion-Mushroom Frittata

Mini Meatless Frittata Cups
Yield: 9 to 10 Mini Frittatas

Mini Meatless Frittata Cups

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This is light, delicious and what's important fills you up with a nutrition, healthy fats, and proteins, not to mention that it's an easy, warm and comforting breakfast.

Ingredients

  • 1 teaspoon Olive Oil
  • 2 Shallots chopped (or use 1/3 cup red onions, chopped)
  • 2 Scallions chopped
  • 1 garlic clove finely minced
  • 2 medium size Sweet Mini Peppers chopped (I used red and orange)
  • 1 Roma Tomato diced
  • 2 packed cups baby spinach, chopped (or defrost 1 cup of frozen, squeeze any liquid out)
  • 2 tbsp Milk any on hand
  • Salt and ground black pepper to taste
  • 1 teaspoon Dried Parsley + for garnish
  • EGG MIXTURE:
  • 4 large eggs
  • 2 Egg Whites
  • ½ Tbsp. All-purpose flour
  • ¼ tsp. ground black pepper
  • Salt to taste
  • TOPPING:
  • Cheese – I used Mexican Blend but you may use any blend or Mozzarella, Smoked Gouda or perhaps feta cheese.

Instructions

  1. Preheat the over to 375 degrees Fahrenheit
  2. In a skillet or a saute pan add 1-2 teaspoon of olive oil and saute sliced shallots, minced garlic, chopped scallions, diced peppers, and tomato.
  3. Cook for about one minute, stirring frequently, then add chopped spinach, if the spinach is frozen: Place in a colander or strainer, run cool water over the vegetables until thawed, and drain (squeeze water from spinach). Or place the package in a resealable plastic bag, and submerge in cold water until thawed. Add spinach to the skillet or a saute pan and cook for a minute or so.
  4. Add about 2 tablespoons of milk and stir. Any milk on hand.
  5. Add seasoning; Sea salt and ground black pepper to taste, and a teaspoon of dried parsley.
  6. Lightly oil each cupcake cup all around it, then add about a tablespoon full of sauteed veggie mixture.
  7. Mix eggs with eggs whites then add 1/2 Tablespoon of all-purpose flour, or 1 1/2 teaspoons (one and a half teaspoons) of arrowroot starch, potato starch or cornstarch. Add a pinch of salt because you will not need more than that, and 1/4 teaspoon of ground black pepper. Mix everything well to combine.
  8. Now, pour the egg mixture over the veggies leaving just enough room for frittata to rise so do not our eggs all the way to the edge (leave about 1/4 of an inch/ 0.6 cm).
  9. Using a form mix eggs and veggies just a bit to combine.
  10. Add a good sprinkle of shredded cheese on the top and bake for about 25 minutes.
  11. Allow it to cool down for about 2-3 minutes before pulling frittatas out of the cups. You may use a butter knife to go around the cup to separate the frittata from the pan just in case

Mini Meatless Frittata Cups

Notes

You may use other vegetable, breakfast sausages, or bacon for this dish. These could be placed in the fridge for up to 5 days. Make sure it is cooled down completely before placing them in the fridge and they need to be in an airtight container or a Ziplock bag. Make sure to heat them before eating.



Nutrition Information:

Yield:

5

Serving Size:

2

Amount Per Serving: Calories: 196Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 208mgSodium: 509mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 14g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
General Tso’s Tofu

General Tso’s Tofu

General Tso’s Tofu is tasty, beautiful and incredibly easy to make. I can’t even tell you how many times I get the question about tofu so I try to create delicious recipes using this amazing ingredient. Since it literally does not taste like anything you […]

Root Vegetable Sheet Pan

Root Vegetable Sheet Pan

Root Vegetable Sheet Pan is an easy, tasty and very efficient as well as budget-friendly way to feed your family. On top of it, it is very delicious and nutritious. It goes perfectly with fish, poultry or any other meat or protein. Don’t you just […]

Cacio e Pepe Butternut Squash

Cacio e Pepe Butternut Squash

Cacio e Pepe Butternut Squash is one delicious, healthy and flavorful recipe. A perfect dish for your meatless Mondays or a quick weeknight dish if you wish to replace carblicious pasta.

Cacio e Pepe Butternut Squash

Well, we all know that Cacio e Pepe, or in translation cheese and pepper, is a simple and delicious way to prepare a pasta dish. It is a pasta dish from modern Roman cuisine.

However, I say move over zoodles because there is a new sheriff in town.

I predict that this year we going to see more and more of butternut squash noodles.

Don’t get me wrong I love zoodles, but you could mix and match and add zoodles to butternut squash for extra nutrition and flavour.

That being said its perfect just the way it is especially if you love butternut squash.

Cacio e Pepe Butternut Squash

You can serve it with any protein such as fish, poultry or meat, or tofu if you want a true meatless meal.

Anyhow, one fine afternoon I had this bowl of raw butternut squash noodles in my fridge. My husband picked up from the store just a few days before.

I would usually spiralize veggies myself, but I guess it was on sale and he got it for me.

He knows how much I love butternut squash. The only butternut squash dish that I never cared for is creamy butternut squash soup.

I do have a fantastic recipe for that soup, but I am just not a fan. Personally to me, it tastes like baby food.

Cacio e Pepe Butternut Squash

You may also like:

+ THAI HUMMUS PIZZA WITH BUTTERNUT SQUASH AND VEGETARIAN SAUSAGES

+ BUTTERNUT SQUASH, BEANS AND ONIONS OVER MIXED GREENS – SALAD

+ ROASTED BUTTERNUT SQUASH

+ SWEET PUMPKIN PORRIDGE

+ MEDITERRANEAN PASTA SALAD

+ BUTTERNUT SQUASH SOUP

If you get inspired and make my Cacio e Pepe Butternut Squash recipe, please tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Happy Cooking!!!

Cacio e Pepe Butternut Squash
Yield: Serves 4

Cacio e Pepe Butternut Squash

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Cacio e Pepe Butternut Squash is one delicious, healthy and flavorful recipe. A perfect dish for your meatless Mondays or a quick weeknight dish if you wish to replace carblicious pasta.

Ingredients

  • 5-6 cups butternut squash noodles (about 2 medium-size butternut squash)
  • 2 to 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • ¼ tsp kosher salt, or to taste
  • 1/4 cup water
  • 1 cup Pecorino Romano
  • 1 teaspoon freshly ground black pepper, the best if you grind it yourself on the coarsest setting, plus more for serving
  • ¼ cup Parmesan cheese for serving, if desired

Instructions

  1. Spiralize squashes: Cut necks off squashes and cut each in half crosswise. Using a thin spaghetti blade in a spiral maker, spiralize squash chunks. If noodles are very long, trim with kitchen shears to the desired length. You may use store-bought butternut squash noodles if you wish.
  2. In a large skillet on medium, melt butter and add olive oil. We are using butter even though it is not traditionally used because the butternut squash noodles are not pasta noodles so we need that extra creaminess that butter produces.
  3. Add noodles and salt and cook, tossing occasionally, until tender, about 10 to 12 minutes at medium-high. Add water a bit at the time every few minutes. Note* For regular Cacio e Pepe you would use pasta water, so we are adding splashes of water to help with tenderizing or cooking these veggie noodles faster as well as for making cheese sauce taste better.
  4. Remove skillet from heat and add Pecorino-Romano. as well as ground black pepper. Stir and toss vigorously until both ingredients are well incorporated into the butternut squash noodles. Toss in a drizzle of the olive oil and season with salt if needed.
  5. Sprinkle some parmesan cheese when you serve it if you desire.

Notes

You may add zucchini noodles and mix with butternut squash noodles.

Prep time 10 minutes only if you going to spiralize butternut squash yourself. Cook time depends on the pan and the temperature you are cooking at. I like my skillet wide, and I cook at medium-high heat.

Pan-Fried Eggplant with Mozzarella and Marinara

Pan-Fried Eggplant with Mozzarella and Marinara

When you want to have a quick meal with your family, Pan-Fried Eggplant with Mozzarella and Marinara is definitely the way to go. It is just so nice with a nice bowl of mixed greens. A pretty balanced meal that my family and I really […]

Potato and Beef Everything Bagel Croquettes

Potato and Beef Everything Bagel Croquettes

This is a sponsored post written by me on behalf of the Family Fare. All opinions are entirely my own. I do not know about you, but I could live on these Potato and Beef Everything Bagel Croquettes. My family is completely and utterly obsessed with the exquisite taste of this delightful side dish. Can you imagine […]

Sausage and Vegetable Frittata Recipe

Sausage and Vegetable Frittata Recipe

Recipe for easy Sausage and Vegetable Frittata

Sausage and vegetable frittata recipe is my go-to meal when it comes to breakfast or brunch. It is easy for you to make, affordable so you can feed your whole family on a budget and so delicious.

Well, sausage and vegetable frittata is a perfect startup a recipe for anyone to begin cooking. It is also versatile, but frittatas are versatile in general.

CHECK MY OTHER FRITTATA RECIPES

Anyhow, my family is obsessed with frittatas. Sometimes I make them in cupcake or muffin tin. With that being said, if you make them that way it is just great if you are struggling with portion control.

Frittata

I shared my amazing recipe for savory frittata cups. We all need one more frittata recipe, right? Click here for the recipe.

So, if you do not know what is Frittata, well it is actually an Italian version of Omellete. You would usually fold omelet in half and all the cheese and filling would be in the middle.

CLICK HERE FOR MORE BREAKFAST AND BRUNCH IDEAS

Personally, to me, a frittata is more of crustless quiche, but correct me if I am wrong or way off. Hey, regardless, they are so delicious and amazing to make any time of the day.

Simple Sausage and Vegetable Frittata

I know one thing, this kind of simple meal saved me so many times on days when I am busy. We always have ingredients to make a couple of frittatas for my whole family.

If you make this recipe or if I inspire you to make any of my recipes please tag me on Instagram @sandraseasycooking and use hashtag #sandraseasycooking.

To me, it’s all about sharing food so I would love to share at least a picture of your creation with others. Thank you in advance!

Recipe for omelette

Now, let us make this easy, tasty and amazing frittata. What do you say? Let me know in the comments what kind of dishes are your go-to meals?

Products from Amazon.com

I really hope you like this tasty Sausage and Vegetable Frittata Recipe.

Sausage and Vegetable Frittata
Yield: Serves 2

Sausage and Vegetable Frittata

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

When it comes to breakfast or brunch Frittata is my go-to meal. It's easy for you to make, affordable so you can feed your whole family on a budget and so delicious.

Ingredients

  • 4-6 large eggs, mixed
  • 1/2 tbsp. Oil
  • 1 tbsp. unsalted Butter
  • 1/4 pound Italian Sausage, sauteed (casing removed)
  • 2 Scallions, chopped, reserve some of the green parts for garnish
  • 4 Mushrooms, sliced
  • 1/2 Green Pepper, diced
  • Salt and black pepper to taste
  • 3 tablespoons Heavy Whipped Cream
  • 1/2 cup Shredded Mozzarella Cheese

Instructions

  1. Heat a skillet, until almost smoking point then drizzle a bit of oil coating the bottom of the frying pan or a skillet.
  2. If the sausage is in casting, remove it and add the sausage into the skillet. Break it into small pieces and cook until cooked through, about 5 minutes on medium high. Remove the sausage from the skillet and onto a plate.
  3. In the skillet add butter, allow it to melt then add chopped green onions, saute for a few seconds, and add sliced mushrooms as well as green pepper.
  4. Allow it to cook for about 2-3 minutes on medium-high heat then put the cooked sausage back to the skillet and mix it all together. Season it with a pinch of kosher salt and black pepper. Stir well to coat.
  5. Meanwhile, mix eggs until they are combined, then add heavy whipped cream and just a pinch of salt. Mix it well until well combined.
  6. Pour the egg mixture into the skillet over the sausage mixture, and let it cook for a couple of minutes on the stove top.
  7. You may flip it on the other side and add cheese, OR preheat a broiler on high and cook under broiler for about 30-40 seconds. Make sure 1. That you have Oven SAFE skillet or frying pan. 2. Watch it so the frittata does not burn because it is under the broiler and it will bake fast.
  8. After 30-40 seconds, take the frittata out and add cheese. Put it back in the oven again for another 30-40 seconds or until the cheese is melted.
  9. Take it out of the oven when the cheese is bubbly and completely melted.
  10. Garnish frittata with those reserved green parts of scallions and serve hot and immediately!

Notes

  • You may use milk instead of whipped cream.
  • you can use ground beef instead of Italian sausage.
  • If you dislike mushrooms please omit. You may use whatever you wish in the frittata.
  • Provolone cheese or mild cheddar might work well in the frittata.
  • Use as many eggs as you can eat. I usually go by two per person but that all depends. I like adding one extra because my husband or my boys love eggs.

Caramelized Onion Tart

Caramelized Onion Tart

This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own. If you want to churn your recipe up to the next level, I encourage you to use Minerva tasty butter to make my Caramelized Onion Tart. […]