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.

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

Yield: 9 to 10 Mini Frittatas

Mini Meatless Frittata Cups

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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.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

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

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

A delicious and healthful recipe, Air Fryer Ginger Turmeric Cauliflower over Yogurt combines the aromatic mixture of ginger and turmeric with the nutty flavor of roasted cauliflower.

This delicious creation is rich in antioxidants, nutrients, and taste. This dish will fulfill your cravings whether you’re seeking for a side dish or the main entrée for a vegetarian supper. The yogurt cools the palette after each bite by adding a smooth and creamy ingredient.

TAP HERE FOR MORE MEATLESS RECIPES LIKE THIS.

There are several health advantages to this dish in addition to its great flavor. Caoliflower, a cruciferous vegetable also known as Brassica vegetable is high in fiber, vitamins, and minerals. It’s one of those Veg that I really love muching raw, but also roasted like this.

It is an excellent supplement to any diet because it is low in calories and high in antioxidants. Conversely, turmeric and ginger are well known for their ability to support a healthy immune system and their anti-inflammatory qualities among many other health benefits.

Even while this dish is typically served vegetarian, it goes well with a wide range of meats; fish, chicken, or any other protein you like will all work well together to enrich and balance the taste of the dish.

The charred notes from the grilled meat combined with the roasted cauliflower and creamy yogurt create a symphony of flavors that will tantalize your taste buds.

CLICK HERE FOR MORE TASTY VEG RECIPES

As a firm advocate of balanced meals, I believe this Air Fryer Ginger Turmeric Cauliflower over Yogurt dish is the perfect addition to any meal. The combination of savory and a bit sweet flavors creates a harmonious balance.

Also, using the air fryer for this recipe will give you crispy and flavorful Ginger Turmeric Cauliflower with a fraction of the oil used in traditional roasting.

Now, when we are mentioning oven roasting, then you can roast these for 20-25 minutes, or until you reach a texture to your liking. If you do not have an air fryer you can use the convection mode feature which is built-in nowadays on most newer range ovens

Convection ovens and air fryers are somewhat similar appliances. Both of them function by using a fan to circulate hot air, which gives food a more uniform, quicker cooking, as well as a crispier texture. Obviously, you can’t use it for everything, but for roasting, it is perfect.

Whether you serve it as a side dish or make it the centerpiece of your meal, this delightful creation is sure to impress. I encourage you to give it a try and let me know what you think!

If you try making this simple dish, Air Fryer Ginger Turmeric Cauliflower over Yogurt, let me know here or over social media. Don’t forget to follow me on Instagram, Facebook or Pinterest; search @sandraseasycooking 

Happy Cooking!

Yield: 4

Air Fryer Ginger Turmeric Cauliflower over Yogurt

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Using the air fryer for this recipe will give you crispy and flavorful Ginger Turmeric Cauliflower.

Prep Time 5 minutes

Cook Time 18 minutes

Total Time 23 minutes

Ingredients

• 1 head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Yogurt:

• 1 cup of plain yogurt
• 1 pinch of salt and black pepper, or to taste
• 1 teaspoon lemon or lime juice

Topping options: toasted seesame seeds, nuts or salted pumpkin/sunflower seeds

Instructions

1. In a large bowl, toss the cauliflower florets with olive oil, turmeric, ginger, salt, and pepper until evenly coated.
2. Set the air fryer to 375°F (190°C).
3. Place the seasoned cauliflower in the air fryer basket in a single layer, making sure not to overcrowd.
4. Cook in the air fryer for 15-18 minutes, shaking the basket halfway through the cooking time to ensure even cooking. Once the cauliflower is golden brown and tender, remove it from the air fryer.
5. Garnish with fresh parsley if desired and serve hot over yogurt seasoned with salt, pepper and a bit of lemon juice.

Notes

Regular plain yogurt can definitely be used with Greek yogurt, however Greek yogurt has the potential to have twice as much protein per serving.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 136Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 3mgSodium: 169mgCarbohydrates: 12gNet Carbohydrates: 8gFiber: 4gSugar: 7gProtein: 6g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Don’t you just love refreshing salad? I love salads and eat them all year round, but I know this one is by far the most unique one. Do not discard it, please!

I know you are probably looking at these pictures and saying how would this even work, or it looks disgusting, but trust me it does work and it is pretty good. It is not the most filling salad, but it’s so pretty and refreshing as well. Sometimes we need to step out of our comfort zone and try something new.

To be honest, this is not a new recipe. You may find it in Mediterranean cookbooks and all over the internet, however, I wanted to add my own twists.

More amazingly delicious and meatless salads 

It will be most definitely served the whole summer long because I love watermelon, and I love the taste of sweet and savory flavors. Also, I added a generous squeeze of fresh lemon and a drizzle of olive oil.

I loved it!

Well, I am just thinking what else should I add to it; arugula, cherry tomatoes, perhaps a radish would go well too. I am not sure just yet, but I will be experimenting.

My family ate it but they were skeptical, however, everything was gone from their plates. It was B+ from them, and I was happy to hear. They are hard to please sometimes, especially if a dish is out of their comfort zone!

Anyway, I feel like this would be perfectly served with teriyaki salmon or chicken, but if you want to keep it vegetarian my amazing grilled tofu is a fantastic replacement.

If you by any chance make it or try it please let me know. You can tag me on INSTAGRAM @sandraseasycooking using hashtag #sandraseasycooking. I would love to see your tasty creations. Thank you so much for your love and support.

Similar Recipes:

TANGY BEET SALAD

HEIRLOOM TOMATO FETA SALAD

CUCUMBER-TOMATO AND MOZZARELLA CHEESE SALAD

FRUIT SALAD WITH CITRUS-MAPLE DRESSING

CREAMY SUMMER PASTA SALAD

Yield: 2

Watermelon, Cucumber, and Feta Salad

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Easy and refreshing recipe for summer Watermelon, Cucumber and Feta Salad

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 2 cups of cubed melon ( 1 cup per serving)
• 2 mini cucumbers (you may use Eng. cucumber)
• Pinch of salt and pepper, or to taste
• Springle of fresh mint (You may also use fresh basil)
• Springle of fresh lemon thyme (if you have it add this herb, if not just omit)
• drizzle of olive oil, any on hand but EVOO is the best for salads
• 1/2-1 tbsp lemon juice
• 1/4 cup feta cheese

Instructions

1. Add everything except for feta in a large bowl and toss.
2. Sprinkle with feta cheese. I didn't use crumbled version, but I did crumble it myself.
3. Add to plate and enjoy!

Notes

Watermelon and cucumber work so well together. I feel like fresh mozzarella might work with this recipe too.

You can even grill watermelon slices before cutting them into cubes which would make this salad better.

If you by any chance have sriracha salt, please add that salt instead of any other. It gives you that extra kick.

Feta is salty so add enough salt to please your taste buds, but not too much.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest