Reese's Cup Cookies 

Yields 12-14 cookies 

The combination of chocolate and peanut butter is one of my favorites, well almost anything with chocolate is my favorite.

Easter candy is everywhere this week, forget about purchasing really sugary candy for Easter.

Make your own Easter treat!!! 

Ingredients:

300 grams of all purpose flour

125 grams of cane sugar 

1 teaspoon baking powder

1/2 teaspoon baking soda 

1 teaspoon sea salt 

1 teaspoon vanilla extract

1 stick of unsalted butter - room temperature 

2 whole large eggs 

1/2 cup chocolate chips (don't melt these) 

130 grams of semi-sweet/bittersweet chocolate -melted 

50 grams of unsweetened cocoa 

1/4-1/3 cup Organic Peanut Butter 

Method:

Preheat oven to 350 degrees and line two baking sheet with parchment paper.

In a stand mixer, mix on high the butter and sugar. Cream these 2 ingredients together. 

Scrap down the bowl. 

In a microwave, microwave in a microwave safe bowl the 130 grams of chocolate. Do this for 30 seconds at a time. 

Mix the melted chocolate after each time you microwave. Once the chocolate is melted let it sit at room temperature while you measure the dry ingredients.

Measure the dry ingredients in a large bowl. 

In the stand mixer, add the 2 eggs and vanilla extract. Mix on low until the egg yolks break. 

Add the melted chocolate and mix. 

Then with the mixer on low, slowly add the dry ingredients. 

Fold in the chocolate chips. 

Scope out about 34-36 grams of chocolate dough, flatten it lightly and place a thumb mark in the center. 

Repeat this until you have about 12 cookies. 

Then spoon a teaspoon of peanut butter and spoon it in the center of thumb mark. 

Roll and flatten a small (about 20-21 grams) of cookie dough and gently flatten and place on top if the peanut butter and chocolate cookie. 

Bake in the oven for 10-11 minutes. 

Remove from oven, allow them to cool for 2-3 minutes then move to a cookie rack and allow them to cool. 

Enjoy! 

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Beef Kofta with Tzatziki 

Yields 4 servings 

Ingredients:

(For the beef kofta) 

 1 lb lean ground beef

1 1/2 teaspoons ground cumin 

1 teaspoon harissa 

1/2 teaspoon ground cinnamon 

1 teaspoon ground coriander 

Salt + Pepper

1/2 small yellow onion - very finely minced or it can be grated as well

1/3 cup of mint and flat leaf parsley - minced 

1 egg white 

Olive oil 

(For the tzatziki) 

7 oz of 2% or whole milk Greek Yogurt ( I used Fage) 

1/3 cup or more of fresh mint and dill-  minced 

1/4 cup extra virgin olive oil 

Salt + Pepper 

1 cucumber - peeled and minced or grated 

Method:

Preheat the oven to 350 degrees. 

In a bowl add all the ingredients for the beef kofta, except the olive oil. 

Mix with your hands so that it is well mixed. 

Roll "meatballs" about the size of a golfball.

In an oven proof pan heat olive oil over medium/high heat. 

Once the oil is hot, sear one side of the kofta. 

About 3-4 minutes of cooking, turn the heat off and top the pan with the top and place in the oven for 15-20 minutes until cooked. 

Meanwhile, prepare the tzatziki. 

In a bowl, add all the ingredients for the tzatziki. 

Mix well. 

Place plastic wrap over the bowl, and place in the fridge until ready to serve. 

The tzatziki can be prepared ahead of time and keeps in the fridge in an airtight container for up to 4-5 days. 

Serve this dish with jasmine or basmati rice. 

Serve the rice, kofta, tzatziki garnished with fresh flat leaf parsley and enjoy! 

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Risotto Style Lentils with Pesto & Roasted Tomatoes 

Yields 4 servings 

Ingredients:

1 1/4 cup French Lentils or Brown lentils 

1 tablespoon butter - cut in half 

1 tablespoon olive oil 

1/2 yellow onion - small dice 

1 carrot - peeled and small dice 

1 small celery stick - small dice 

1/2 cup white wine 

2 cups vegetable or chicken stock 

2 tablespoons pesto (I used a Genovese Pesto I purchased in Italy) 

1/4 cup grated Parmesan cheese 

1 cup grape or cherry tomatoes - roasted in the oven until they blister 

1 handful or fresh basil and flat leaf parsley 

Method:

Add half of the butter and all of the olive oil to a dutch oven or wide and deep pan.

While you are cooking the lentils, roast the tomatoes. 

Turn the heat to medium, add the onions and a pinch of salt. Allow them to sweat for 1 minute.

Add the celery and carrots with another pinch of salt. 

Then add the lentils to toast. 

Add 1/4 cup of the white wine, stir until the alcohol has cooked off. 

Then add 1 1/4 cup of stock, season well with salt and pepper. 

Bring this to a boil, cover the pan and lower the heat to low, Allow this to cook for 10 minutes covered. 

Once this has cooked for 10 minutes, remove the lid, add 1/2 cup more of liquid. 

Stir for 2-3 minutes and turn the heat to medium. 

Add the remaining liquid and bring it to a light boil, half cover the pot and allow this to cook for another 20-25 minutes. 

You are looking for the lentils to be tender but also a risotto consistency (slightly thick liquid). 

Once the dish has cooked, turn the heat off and add the pesto, the remaining butter, and Parmesan cheese. Stir to mix. 

Serve in a serving dish, top with the tomatoes and fresh herbs. 

Enjoy!

If you are going to make your own pesto here is a simple and quick recipe to make:

2 bunches of fresh basil 

1/4 cup + more depending on consistency of extra virgin olive oil 

1/4 cup Parmesan cheese

1 garlic clove - smashed 

Salt + Pepper 

Place all the ingredients in a food processor and and processes until smooth. 

Place in an airtight container and store in the fridge for up to 1 month. 

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Roasted Artichokes, Oregano, & Garlic Chicken 

Yields 4 servings 

Ingredients:

2 chicken legs 

2 chicken breast 

1 bunch of fresh oregano - minced 

2 large garlic cloves- minced 

1 15 oz can (GMO-free) quartered artichokes 

1/2 small onion - small dice 

Salt + pepper 

Extra Virgin Olive oil 

Method:

Preheat oven to 400 degrees. 

In an oven proof dish place diced onions, artichokes, garlic and half of the oregano. 

Season the vegetables with salt and pepper. 

Season each side of the chicken. 

Place the chicken on top of the vegetables. 

Top with fresh oregano and optional to sprinkle lightly with garlic powder. 

Drizzle well with olive oil. 

Place in the oven and roast for 35-40 minutes. 

Remove from oven and allow it to cool for 10 minutes or so. 

Serve and enjoy! 

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Avocado Toast with Dill Mushrooms + Peas with Gruyere Cheese

Yields 2 servings 

Ingredients:

1 Haas avocado

1/2 cup mushrooms- sliced 

1/4 cup frozen peas

1 tablespoon of fresh dill - minced 

2 tablespoons Gruyere cheese- grated

Salt + Pepper 

Lemon juice 

2 slices of whole grain bread 

Olive oil

Method: 

Heat olive oil in a saute pan, add sliced mushrooms, add a pinch of salt. 

Once the mushrooms have cooked for 1-2 minutes, add the peas and half the dill. Cook on medium/low until they are soft and ready. 

Toast whole grain bread. 

Smash avocado in a bowl with lemon juice, salt and pepper. 

Layer the smashed avocado, mushrooms, peas, and freshly grated Gruyere cheese. 

Serve and enjoy! 

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Cocoa Granola 

Yields 1 1/2 cups 

Ingredients:

1 cup rolled oats (gluten free if necessary)

1/4 cup blanched whole or slivered almonds 

1/4 cup raw sunflower seeds

2 1/2 tablespoons unsweetened cocoa powder

1 teaspoon ground cinnamon 

1 teaspoon vanilla extract 

1/4 cup raisins - rehydrated (10 minutes in warm water and well drained)

1/4 cup maple syrup 

2 tablespoons honey 

A pinch of salt 

Method:

Preheat the oven to 350 degrees and line a baking sheet with foil or parchment paper. 

In a large bowl, add all the ingredients and mix well. 

Place the granola on the baking sheet evenly. 

Bake for 10-12  minutes, keep a close on the granola because it can burn quickly. 

Remove from oven and allow to cool, then place in an airtight container or mason jar and place in the fridge and it will keep for up to 1 week. 

Enjoy! 

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Brown Butter Peanut Butter Center cornmeal Chocolate Chip Cookies 

Yields 15 cookies 

Ingredients:

3/4's cup unsalted butter 

150 grams of all purpose flour  

1 cup Bob's Redmill Stone Ground Cornmeal 

1/2 cup light brown sugar - tightly packed 

2/3 cup cane sugar 

1/2 teaspoon baking powder

1/4 teaspoon baking soda 

1/4 teaspoon sea salt 

1 teaspoon vanilla extract 

1 whole large egg + 1 egg yolk 

1/2 cup Organic Peanut Butter

1 cup chocolate chips or chocolate chunks 

Method:

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper. 

In a saute pan, melt the butter over medium heat. Allow the butter to brown, make sure to keep an eye on the butter because it can burn quickly.

Remove the pan from the heat, carefully pour the butter into a liquid measuring cup. Allow this to cool while you measure the dry ingredients.

In a food processor, add the cornmeal. Pulse until the stone ground cornmeal becomes thinner. Add this to a large bowl.

Measure out the remaining dry ingredients and set this aside.

In a stand mixer, add the sugars and brown butter. On medium speed mix until the sugar and butter become one consistency. 

Add the whole egg, egg yolk, and vanilla extract together and mix until the eggs break apart. 

Add the dry mixture all at once. Pulse the mixer until a batter is formed. 

Fold in the chocolate chips/chunks. 

With a large scoop, roughly weighing the cookies about 50-55 grams, scoop out the batter. 

Place a deep thumb print in the center of cookie batter and add 1 teaspoon of peanut butter. Reshape the cookie batter to a circle and place on the baking sheet.

Make sure to space the cookies about 2 inches apart, they will spread. 

Gently with your palm press the cookie down just slightly.

Bake in the oven for 11-12 minutes. Keep an eye on the cookies the last few minutes because they can burn quickly. 

Remove from oven and allow to cool before transferring to a cooling rack. 

Serve at room temperature and enjoy! 

*** The link for Bob's Redmill Stone Ground Cornmeal: http://www.bobsredmill.com/shop/flours-and-meals/organic-corn-flour.html

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Whole Wheat Pizza Dough

Yields 4 personalized pizzas

Ingredients:

2 cups warm water (100-110 degrees)

1 tablespoon instant yeast 

1 tablespoon sugar 

3 cups all purpose flour (King Arthur)

2 cups whole wheat flour (King Arthur)

1/2 cup white whole wheat unbleached (King Arthur)

2 tablespoons extra virgin olive oil

Method:

Measure warm water exactly, 2 cups. 

Add the 1 tablespoon of instant yeast to the water with the 1 tablespoon sugar. Allow this to sit while you measure out the flour. 

In a stand mixer bowl, add all the flour, make a well in the center and add the olive oil. 

Note that the mixing and kneading can be done by hand as well. It will take a little longer by hand. 

Place the hook attachment on the stand mixer. 

In the well add the water yeast mixer. 

If mixing by hand, you would use one hand and mix the water and flour together by scrapping the exterior of the bowl and bringing the flour into the center. 

Continue this until a dough is formed. Then lightly flour a clean surface and knead for about 3-5 minutes, until a smooth dough is formed. 

Back to the stand mixer, turn the mixer on medium/low and allow a dough to be formed about 1-2 minutes. 

Once a dough is formed, remove dough from stand mixer and knead for 30 seconds to make sure the dough is smooth. 

In a large bowl add 1 tablespoon of olive oil to coat the bowl. Add the dough and cover with a towel for the dough to rise for 1 hour. 

Preheat the oven to 350 degrees. 

Cut the dough into 4 pieces or 6 smaller ones. 

Roll out the dough to about 1/2 inch thick or your desired thinness. 

Add your toppings and bake in the oven for 14-16 minutes. 

Cut and serve. 

Here is a list of suggested toppings:

Roasted vegetables (red pepper, eggplant, onions, garlic, mushrooms, tomato), arugula, spinach

Cheese (mozzarella, ricotta, Parmesan, goat cheese, feta, Gruyere)

Meats: Proscioutto, ham, chicken, spicy chicken or pork sausage, ground beef

Sauces: diced tomato sauce or bechamel

Herbs: basil, thyme, rosemary, parsley, mint

Enjoy!

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Mini Mexican "Souffle" Cups 

Yields 6 servings 

Ingredients:

1 cup bittersweet chocolate - melted

1 stick of unsalted butter - melted 

1/2 cup all purpose flour 

1/3 cup unsweetened cocoa 

1 large egg 

1/2 cup egg whites - whipped 

1 teaspoon vanilla extract 

1/3 cup cane sugar 

1/4 teaspoon sea salt 

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon 

Method:

Preheat oven to 350 degrees. 

Lightly grease the small ramekins. This can be done in 4 medium size ramekins.

Place the whisk attachment on the stand mixer. Add the egg whites, and turn the mixer on high and allow the egg whites to whip. 

This takes about 5-6 minutes. You are looking for stiff peaks. 

Meanwhile a simple way to melt the chocolate and butter is to place both in a microwave safe bowl. 

Microwave for 30 seconds and stir. 

Microwave for another 30 seconds and stir until the chocolate is completely melted. 

Let the butter and chocolate sit at room temperature for a few minutes to cool.

In a large bowl, add the dry ingredients. 

Then add the melted chocolate and butter, stir. 

Then add the 1 whole egg, and 1/4 cup whipped egg whites.  Stir to incorporate.

Now this process needs to be gently, you will be folding in the egg whites 1/4 cup at a time. 

Fold until you don't see any more of the whites in the batter, gently fold to not break the whipped egg whites. This is what is going to help the souffle rise. 

Repeat this process of folding in 1/4 of a cup of egg whites 4 times. 

Pour evenly (about 2/3-3/4 full) the batter in the ramekins. 

Bake in the oven for 25-29 minutes. 

Remove from oven and allow to cool for 10 minutes then serve. 

Enjoy! 

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Chopped Spring Salad 

Yields 2 servings 

Ingredients:

Romaine Lettuce - chopped 

4 radishes- sliced 

1 haas avocado - diced 

2  Vine ripe tomatos- diced 

4 slices of Proscioutto di Parma - diced 

4 slices of deli turkey - diced (I used Whole Foods 365 brand, it's amazing and Organic) 

1/2 cup Emmental cheese or Cheddar - diced 

2 eggs Sunny Side up or Fried 

Dressing: 

1/4 cup extra virgin olive oil

1/8 cup red wine vinegar 

1/2 lemon - juiced 

1/2 teaspoon herb de provence 

Salt and pepper 

Method:

Place all vegetables and cheese in a large bowl. 

Heat a pan with 1 teaspoon olive oil and cook the eggs to your liking. 

Meanwhile prepare the dressing. Place the ingredients in a bowl and whisk well.

Pour the dressing over the salad and lightly coat the salad with dressing. 

Serve each salad and top with the egg and enjoy! 

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Bechamel Marinated CHicken with Herbs & Mushrooms 

Yields 4 servings

Ingredients:

1 1/2 cups of bechamel sauce - refer to November 2015 for recipe

3 chicken breasts 

4 boneless skinless chicken thighs 

4 sprigs of fresh rosemary 

5 sprigs of fresh thyme 

1 small yellow onion - diced 

1 1/2 cups mixed mushrooms (baby bella, portobello, and cremini or shiitake) - diced 

Salt and pepper 

Method:

1-2 hours before cooking place the 1 cup of cooled bechamel, chicken, and herbs in a large plastic bag. 

Place this in the fridge on a plate to marinate for 1-2 hours. 

Preheat the oven to 350 degrees. 

Dice the vegetables and place in a ceramic or glass oven proof dish. 

Mince extra rosemary and thyme. Sprinkle some on the vegetables and save some for the chicken. 

Pour half of the marinating bechamel over the vegetables. 

Place the chicken on a plate and season both sides with salt and pepper. 

Then place the chicken over the vegetables. With the extra half a cup of bechamel (which you didn't use to marinate) pour over the chicken. 

Sprinkle with the minced rosemary and thyme. 

Bake in the oven for 30-35 minutes. 

Remove from oven and serve best with boiled or roasted potatoes. 

Enjoy! 

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Brussels Sprout, Cabbage + SHredded Chicken Rigatoni 

Yields 2 servings

Ingredients:

1 cup Brussels Sprouts- shredded 

1/4 of purple cabbage - shredded 

2 chicken breast - cooked and shredded 

1 small onion - sliced 

2 tablespoons butter

2-3 tablespoon olive oil 

Rigatoni 

Parmesan Cheese 

Fresh Basil

Method:

In a pan heat some butter and olive oil. Add the sliced onions and a pinch or 2 of sea salt. 

Allow the onions to sweat slightly. 

Season well the chicken breast with salt and pepper. 

Add the chicken breasts to the pan, over medium heat cook and cover pan. 

To make sure that the chicken breast and onions don't burn add 1-2 tablespoons of stock. 

Once the chicken is cooked, remove chicken and onions, and place on a plate for them to cool. 

With a food processor, shred the Brussels sprouts. 

Then place the purple cabbage. 

Bring a large pot of water to a rapid boil. 

Season the water well with salt for the pasta.

Add the pasta to the boiling salted water and cook until al dente (about 6-8 minutes).

Add about 1 tablespoon of butter and 1 tablespoon olive oil in the same pan over medium/low heat. 

Add the shredded Brussels sprouts and cabbage, season lightly with salt and pepper. 

Lightly saute, and add the shredded chicken and onions. 

Once the pasta is cooked, add the rigatoni to the sauce pan. 

Add 2-4 tablespoons of pasta water, another tablespoon of butter. 

Serve and add fresh basil and freshly grated Parmesan cheese. 

Enjoy!

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Lemon Blueberry Sponge Bread French Toast 

Ingredients:

For the bread which yields 9 servings:

1 3/4 cup all purpose flour 

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoons sea salt 

1/2 cup +2 tablespoons cane sugar 

2 oz /half a stick of unsalted butter- room temperate

2 large egg yolks + 1 whole egg

3 large egg whites 

1 tablespoon vanilla extract

1 tablespoon lemon juice 

1 lemon zested 

1 cup blueberries 

For the French Toast:

2 eggs - beaten 

1/2 teaspoon ground cinnamon 

1 tablespoon butter 

Maple syrup

 

Method:

To prepare the bread: 

Preheat oven to 350 degrees, and grease a loaf pan with butter and coat lightly with flour. 

In a stand mixer with the whisk attachment, whip the 3 egg whites until they are white and fluffy. Gently place the whipped egg whites in a separate bowl.

In another bowl, add the flour, baking soda, salt, and baking powder.

Place the paddle attachment on the stand mixer, add the butter and sugar and cream until smooth. 

Then add the lemon juice, lemon zest, egg yolks and 1 whole egg, and vanilla extract. Mix on low until all is incorporated.

Scrape down the bowl with a spatula. With the mixer on low, add the dry ingredients until is creates a batter. 

With a spatula, fold in the whipped egg whites, gently and be sure to not over mix. 

Then fold in the blueberries. Pour the batter in the greased loaf pan. 

Bake for 30-35 minutes, or until the center is fully cooked. 

Remove from oven and allow it to cool for 10-15 minutes before flipping it out of the loaf. pan. 

To prepare French Toast for 2 servings: 

Melt the butter on a skillet pan. 

In a bowl, beat the cinnamon and eggs. 

Coat 4 slices of cooled lemon blueberry sponge bread with the cinnamon egg mixture. 

Place on the skillet. Cook until golden on once side and then flip to the other and cook until golden. 

Remove from skillet and serve. Drizzle with maple syrup and enjoy! 

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Chocolate Heaven Ramekins 

Yields 4 servings 

Ingredients:

1/2 heaping cup of bittersweet chocolate chips - melted 

1/4 cup unsweetened cocoa powder

5 tablespoons unsalted butter

1/2 cup white whole wheat flour (King Arthur) 

2 tablespoons all purpose flour 

1 large egg + 1 egg yolk 

1/3 cup cane sugar + 1 tablespoon

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon pink himalayan salt 

Add-ins: 

Almonds, Walnuts, Chocolate Chips/Chocolate Chunks, Peanut Butter, Hazelnuts, Strawberries or Blueberries

Method:

Preheat oven to 350 degrees. 

In a microwavable bowl, melt chocolate chips and butter. 30 seconds at a time. 

Mix after each time you microwave. It should take 1 - 1 minute and 15 seconds. 

Let this cool. 

In a large bowl, add all other ingredients except the add-ins. 

Once the melted chocolate and butter mixture has cooled slightly leaving about 2 tablespoons behind, add it to the other ingredients. 

Mix well with a spatula. 

Fold in the add-ins. 

Pour batter filling the ramekins about 1/2 full. Then pour some of the melted chocolate and butter mixture in the center. 

Top with a dollop of batter and try to smooth evenly. 

Bake in the oven for 23-26 minutes. 

Remove from oven, allow it to cool for about 10 minutes then serve. 

Enjoy! 

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Smashed Avocado with roasted herb chicken & peppers and ricotta salata

Yields 2 servings

Ingredients:

2 slices of spelt grain bread (I love the one from Whole Foods Bakery)

1- 1 1/2 ripe haas avocado - smashed with a fork

1 chicken breast - precooked with fresh herbs

1 yellow bell pepper- roasted

2 plum tomatoes- small dice

3-4 tablespoons whole milk ricotta 

Fresh Thyme - removed from stem 

Salt + Pepper 

1 tablespoon lemon juice 

Method:

Roast pepper in the oven at 400 degrees for 20-25 minutes. 

Remove from oven and allow it to cool before slicing it. 

Toast the bread as you like. 

In a bowl, smash the avocado, add salt, pepper, and lemon juice. 

Dice the chicken breast. 

Dice the tomatoes. 

Prepare the toast: 

1. Spear the avocado evenly,

2. Add the sliced bell pepper 

3. Top with diced chicken. 

4. Add dollops of ricotta evenly. 

5. Top with tomatoes, thyme, and salt and pepper. 

Serve and enjoy! 

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Cabbage, Ham, and Split Pea Soup

Yields 6 servings 

Ingredients:

1 medium head of green cabbage- core removed and sliced 

1 thick slice of ham - I purchased the ham from Whole Foods - diced 

1/2 sweet onion - small dice

2/3 cup split peas

1/2 cup wheat berry (can be replaced with brown rice but cook the soup for longer if replace with brown rice) 

2 medium yukon gold potatoes - peeled and diced 

3 tablespoons olive oil 

4-5 cups stock (I mixed chicken and beef stock) 

Salt + Pepper 

1 tablespoon Caraway seeds 

1 teaspoon anise seeds 

Method: 

Heat oil in a large pan or dutch oven, saute the onions with salt. 

Add the ham and cabbage, season well with salt and pepper.

Once this has cooked for about 5 minutes, add the stock, potatoes, split peas,  wheat berry, caraway seeds, and anise seeds. 

Again season well with salt and pepper. 

Make sure when cooking large stews, soups, and dishes that every layer of the cooking process is seasoned with salt and pepper. 

Bring this to a boil, lower the heat to low and cover the pan. 

Let this cook for 25-30 minutes. 

Once the split peas and wheat berries are tender, turn the heat off and let this soup sit covered for 1-3 hours. 

To serve, warm and enjoy! 

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Smoked Salmon Spring Onion Frittata 

Yields 2 servings 

This is a bake only frittata. Skipping the step of starting the cooking process on the stove top makes this dish quick and simple.

Since this recipe calls for smoke salmon season less with salt, due to the sodium in the smoked salmon. You can 

swap the smoked salmon for fresh salmon. 

This recipe is great to make ahead of time and either reheat or serve in a wrap. 

Ingredients:

4 organic large eggs

2-3 spring onions - minced 

1 teaspoon butter- melted

2-3 oz of smoked salmon- diced 

2 tablespoons milk 

Salt + Pepper

Chives for garnish 

Method:

Preheat oven to 350 degrees. 

In a medium bowl, whisk together the eggs, milk, butter, salt and pepper. 

Add the spring onions and salmon, and fold in the ingredients. 

Pour the batter in an oven proof ceramic dish. 

Bake in the oven for 17-20 minutes, depending on how thin or thick the frittata is. 

Remove from oven, garnish with chives and serve, 

Enjoy! 

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