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Voila Vegan Pesto
$0.00 Cooking FeeRated 2 out of 5 based on 1 review.
Rated 2 out of 5
16 servings
Voila Vegan Pesto

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Recipe adapted from:
Mayumi Tavalero

Rated 2 out of 5 based on 2 customer ratings

$0.00 Cooking FeeRated 2 out of 5 based on 1 review.
Serving Size: 2 tablespoons

Egg Free Vegan Vegetarian
Fresh, simple ingredients make this pesto better than any store bought brand. This recipe uses vegan parmesan cheese and makes enough for 2 pounds of pasta.

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Adjust the ingredients measurement scale here by changing this number. 16

Instructions
Wash and dry basil thoroughly. Place basil leaves, pine nuts, chopped garlic, and salt in the work bowl of a food processor. Process quickly to make a coarse paste.
With the motor running add the olive oil, and process for another 5 seconds.
Place pesto in a bowl and mix in the parmesan cheese. If pesto is too thick add a bit more olive oil.
Taste and correct for salt.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size16

Ingredients

Ingredients
For the food processor:
2 cup fresh basil leaves firmly packed, about 4-6 bunches
6 tablespoon pine nuts
4 clove garlic finely chopped
1/2 teaspoon Kosher salt more or less to taste
2/3 cup extra virgin olive oil
Mix in by hand:
2/3 cup Voila plant-based parmesan cheese finelly grated

Cooking Tools Required
Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Spatula

Reheating/Serving Instructions
Note: This is a fresh sauce so keep refrigerated and use within 5 days or freeze for later use.

Nutrition
Calories: 195kcal | Carbohydrates: 3g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 192mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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Clean Diet Zucchini and Asparagus Frittata
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
6 servings
Clean Diet Zucchini and Asparagus Frittata

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 4 ounces

Gluten Free Keto Lower Carb Nut Free Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Fresh spring vegetables and ricotta make this frittata rich and delicious.
https://www.instagram.com/karinadoninutrition/

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https://www.instagram.com/karinadoninutrition/

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Instructions
Preheat the oven to 325° F. In a medium saucepan of salted boiling water, blanch the zucchini for a couple minutes. Drain and set aside.
In a large bowl, beat the eggs with some of the Kosher salt and pepper. Stir in the vegetables and chives.
In a small bowl, season the ricotta with remaining Kosher salt and pepper.
In a 12-inch ovenproof nonstick skillet, heat the oil. Add the egg-vegetable mixture and cook over moderately low heat, stirring occasionally, until starting to set at the edge, 3 minutes. Dot the ricotta on top. Transfer the skillet to the oven and bake for 20 to 25 minutes, until the frittata is just set.
Let cool slightly, transfer to a platter, cut into wedges and serve.

Cook Times

Active Prep15

Hands-On Cook2

Hands-Off Cook25

Passive0

Total Time42 minutes

Recipe Serving Size6 people

Ingredients

Ingredients
2 each zucchini medium, halved lengthwise, and sliced crosswise 1/4 inch thick
6 ounce asparagus trimmed, stems sliced 1/4 inch thick on the diagonal and tips left whole
1/2 cup fresh spinach
8 each egg large
1 teaspoon Kosher salt more or less to taste
1/4 teaspoon freshly ground black pepper more or less to taste
2 tablespoon fresh chives chopped
3/4 cup ricotta cheese
1 tablespoon avocado oil

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Oven-proof pan, Saucepan, Sharp Knives, Top Stove, Whisk

Reheating/Serving Instructions
Heat in a sauté pan over medium heat or in the microwave on medium power until heated through.

Nutrition
Calories: 176kcal | Carbohydrates: 5g | Protein: 12g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 234mg | Sodium: 505mg | Potassium: 356mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1034IU | Vitamin C: 14mg | Calcium: 117mg | Iron: 2mg

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Ham and Asparagus Frittata
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
8 servings
Ham and Asparagus Frittata

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Diabetes Friendly Keto Lower Carb Nut Free
This delicious frittata can be served for daily breakfast or added to a holiday brunch, plus it's freezer friendly for those times you need a quick nutritious meal.

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
In a large bowl, whisk together the eggs, then stir in the cheese, salt and pepper. Set aside.
Warm 1 tablespoon of the olive oil in a 10 or 11 inch non-stick pan, over medium heat. Add the asparagus and the mushrooms. Saute for 5-6 minutes or until asparagus in tender and the mushrooms have lost most of their moisture.
Add the ham and cook until heated through, about 1 minute more. Transfer the ham/vegetables into the egg mixture. Wipe out the pan.
Reduce the heat to low, and add another tablespoon of olive oil. Cook the green onions for just a minute. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 2 minutes. Continue cooking until the eggs are just beginning to set, 4 to 6 minutes more.
Place a large plate over the pan and quickly invert the frittata onto the plate. Heat the pan over medium heat, adding another tablespoon of olive oil. Carefully slide the inverted frittata back into the pan, cover and cook until the eggs are fully set, about 5 minutes.
Gently shake the pan to loosen the frittata and slide it onto a serving plate. Cut into pie shaped wedges to serve.

Cook Times

Active Prep5

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size8

Ingredients

Ingredients
10 egg large
1 cup cheddar cheese grated
¼ teaspoon freshly ground black pepper
3 tablespoon extra virgin olive oil
5 ounce asparagus chopped into 1 inch pieces
4 ounce white mushroom sliced
12 ounce deli ham diced
4 stalk green onion thinly sliced

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Whisk

Reheating/Serving Instructions
Heat in 350 degree oven for 15 minutes or until heated through.

Nutrition
Calories: 295kcal | Carbohydrates: 2g | Protein: 20g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 245mg | Sodium: 677mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 633IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 2mg

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Skinny Vegetable Frittata
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Skinny Vegetable Frittata

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Recipe adapted from:
Reneta Jenik

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4.5 ounces

Gluten Free Lower Carb Nut Free Reduced Fat Refined Sugar Free Soy Free Vegetarian
This delicious yet low carb and low fat frittata can be served for daily breakfast or added to a holiday brunch, plus it's freezer friendly for those times you need a quick nutritious meal prep.

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
Pre-heat the oven to 375 degrees.
In a large bowl, whisk together the eggs, then stir in the cottage cheese, salt, pepper, garlic powder, turmeric, paprika, and green onions. Set aside.
Warm a 10 or 11 inch non-stick pan, over medium heat and spray with oil. Add the asparagus, bell peppers and the mushrooms. Saute for 5-6 minutes or until asparagus in tender and the mushrooms have lost most of their moisture.
Transfer vegetables into the egg mixture.
Lightly coat a baking dish, add the mixture and bake in the warm over for 15-20 minutes. After 15 minutes check egg firmness in the middle. Time might varies per pen size and oven functionality.
Cut into pie shaped wedges to serve.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size8

Ingredients

Ingredients
20 egg white large
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon garlic powder
1 teaspoon ground turmeric
½ teaspoon paprika
extra virgin olive oil spray
5 ounce asparagus chopped into 1 inch pieces
4 ounce white mushroom sliced
4 stalk green onion thinly sliced
½ cup red bell pepper cubed
½ cup cottage cheese

Cooking Tools Required
8x8 inch nonstick baking pan, 9 inch Pie Dish, Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Whisk

Reheating/Serving Instructions
Store in air-tight containers until ready to eat. Then, reheat at 350 degrees in the oven for 5 to 10 minutes or until heated through, or microwave for a minute and a half.

Nutrition
Serving: 4oz | Calories: 63kcal | Carbohydrates: 4g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 475mg | Potassium: 264mg | Fiber: 1g | Sugar: 2g | Vitamin A: 556IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg

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Polenta Slices with Zucchini and Tomatoes
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Polenta Slices with Zucchini and Tomatoes

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Recipe adapted from:
Jenn Tidwell

Rated 5 out of 5 based on 5 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 10 oz

Vegetarian
This amazing side dish recipe came from a stroke of genius when I didn't have many ingredients on hand. Published on Taste of Home.

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Instructions
In a large nonstick skillet, cook polenta rounds in 1 tablespoon oil over medium heat for 5-6 minutes on each side or until golden brown.
Meanwhile, in another large skillet, saute zucchini in remaining oil until tender. Add shallots and garlic; cook 1 minute longer. Add the broth, pepper and salt. Bring to a boil; cook until liquid is almost evaporated.
Stir in the tomatoes, basil and parsley; heat through. Serve with polenta; sprinkle with cheese.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
32 ounce polenta 2 tubes, sliced in 10 rounds
5 tablespoon extra virgin olive oil divided
3 cup zucchini chopped
⅔ cup shallot minced
5 clove garlic minced
½ cup vegetable stock
4 each Roma tomato seeded and chopped
5 tablespoon fresh basil minced
3 tablespoon Italian parsley minced
¼ cup Parmesan cheese shredded

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
Reheat until warmed through in the stove or microwave.

Nutrition
Calories: 106kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 94mg | Potassium: 324mg | Fiber: 2g | Sugar: 4g | Vitamin A: 790IU | Vitamin C: 19mg | Calcium: 51mg | Iron: 1mg

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Vegan Pesto
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Vegan Pesto

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 Tablespoons

Dairy Free Gluten Free Keto Lower Carb Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This vegan pesto is delicious on just about everything!

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Add all ingredients to food processor or vitamix blender and blend until everything is combined approx 1 to 2 minutes.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
1/2 cup fresh basil
2 tablespoon pine nuts
4 clove garlic
1/2 teaspoon Kosher salt
2 tablespoon fresh lemon juice
2 tablespoon nutritional yeast
6 tablespoon extra virgin olive oil
2 tablespoon water

Cooking Tools Required
Food Processor, Immersion Blender

Reheating/Serving Instructions
n/a

Nutrition
Calories: 96kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 117mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg

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Ham and Brie Pastries
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Ham and Brie Pastries

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Recipe adapted from:
Jenn Tidwell

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1-2

Growing up, I loved pocket pastries. Now, with a busy family, I need quick bites. My spin on the classic ham and cheese delivers as a snack or for supper.

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll pastry to a 12-in. square; cut into sixteen 3-in. squares. Place 1 teaspoon preserves in center of each square; top with ham, folding as necessary, and cheese. Overlap 2 opposite corners of pastry over filling; pinch tightly to seal.
Place on a parchment-lined baking sheet. Bake 15-20 minutes or until golden brown. Cool on pan 5 minutes before serving.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 package puff pastry 2 sheets thawed
0.75 cup Fruit preserves Apricot, berries or any other preffered fruit
8 slice deli ham quartered
16 ounce Brie cheese cut into 16 pieces

Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Oven, Sharp Knives

Reheating/Serving Instructions
Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 400° oven until heated through.

Nutrition
Calories: 547kcal | Carbohydrates: 40g | Protein: 18g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 59mg | Sodium: 681mg | Potassium: 183mg | Fiber: 1g | Sugar: 13g | Vitamin A: 269IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 2mg

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Egg White, Spinach, Mushrooms and Onion Frittata
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
6 servings
Egg White, Spinach, Mushrooms and Onion Frittata

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Recipe adapted from:
Reneta Jenik

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 4.5 ounces

Gluten Free Lower Carb Nut Free Reduced Fat Refined Sugar Free Soy Free Vegetarian
This delicious yet low carb and low fat frittata can be served for daily breakfast or added to a holiday brunch, plus it's freezer friendly for those times you need a quick nutritious meal prep.

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Adjust the ingredients measurement scale here by changing this number. 6

Instructions
Pre-heat the oven to 375 degrees.
In a large bowl, whisk together the eggs, with the milk.
Then stir in the ricotta and parmesan cheese, and mix well.
Add all the vegrables and herbs, and mix well into the mixture.
Lightly coat a baking dish, add the mixture and bake in the warm over for 15-20 minutes. After 15 minutes check egg firmness in the middle. Time might varies per pan size and oven functionality.
Cut into pie shaped wedges to serve.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time25 minutes

Recipe Serving Size6

Ingredients

Ingredients
20 egg white large
2 tablespoon whole milk
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon garlic powder
2 tablespoon fresh dill chopped, or other fresh herbs
extra virgin olive oil spray
10 ounce frozen spinach thawed and squeezed thoroughly to remove liquid
4 ounce white mushroom sliced
1 shallot or onion diced
¼ cup low fat ricotta cheese
1 tablespoon parmesan cheese

Cooking Tools Required
8x8 inch nonstick baking pan, 9 inch Pie Dish, Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Whisk

Reheating/Serving Instructions
Store in air-tight containers until ready to eat. Then, reheat at 350 degrees in the oven for 5 to 10 minutes or until heated through, or microwave for a minute and a half.

Nutrition
Serving: 5oz | Calories: 71kcal | Carbohydrates: 4g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 464mg | Potassium: 320mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4204IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 1mg

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Fresh Pesto
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Fresh Pesto

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3 tablespoons

Egg Free Gluten Free Keto Refined Sugar Free Soy Free Vegetarian
Fresh, simple ingredients make this pesto better than any store bought brand. Makes enough for 2 pounds of pasta. Use in soups or on eggs, chicken, fish, or vegetables. Note: This is a fresh sauce so use within 5 days or freeze for later use.

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Wash and dry basil thoroughly. Place basil leaves, pine nuts, chopped garlic, and salt in the work bowl of a food processor. Process quickly to make a coarse paste.
With the motor running add the olive oil, and process for another 5 seconds.
Place pesto in a bowl and mix in the cheeses. If pesto is too thick add a bit more olive oil.
Taste and correct for salt.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the food processor:
2 cup fresh basil leaves firmly packed, about 4-6 bunches
6 tablespoon pine nuts
4 clove garlic finely chopped
1/2 teaspoon Kosher salt more or less to taste
2/3 cup extra virgin olive oil
Mix in by hand:
1/2 cup parmesan cheese grated, preferably Parmigiano Reggiano
1/4 cup pecorino Romano cheese grated

Cooking Tools Required
Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Spatula

Nutrition
Calories: 200kcal | Carbohydrates: 2g | Protein: 4g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 6mg | Sodium: 227mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg

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Alan’s Famous Breakfast Frittata-Lower Sodium
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
12 servings
Alan’s Famous Breakfast Frittata-Lower Sodium

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Recipe adapted from:
Alan Skversky

Rated 0 out of 5

$0.00 Cooking Fee

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Gluten Free Heart Healthy Keto Lower Carb Mediterranean Diet Reduced Fat Refined Sugar Free Soy Free
This recipe is a family favorite of Chef Alan and we thank him for sharing it with us! It's high in protein, low in fat, and loaded with vegetables. This dish is meant to feed a crowd,

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Instructions
Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.
Place a large pot with a steamer basket over medium-high heat. Pour 1 cup of water into the pot and add asparagus. Cook until tender, about 7 minutes. Distribute evenly in the baking dish.
In a large bowl beat together the eggs and the egg whites. Season with salt and pepper; set aside.
Heat a skillet over medium heat. Spray with cooking spray and add the ground turkey. Saute for five minutes then add the onion and red bell pepper. Continue to cook for several more minutes until the turkey is no longer pink. Season with salt, pepper, garlic powder, and onion powder. Distribute evenly in the baking dish.
Spray the pan again and add the spinach. Saute for several minutes or until wilted, Distribute evenly in the baking dish.
Carefully pour the egg mixture into the baking dish and if necessary gently stir to equally distribute.
Bake for 45-60 minutes.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook45

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 bunch asparagus chopped into one-inch lengths
12 egg large
16 ounce egg white
1.5 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound 85% lean ground turkey
1 white onion small dice
1 red bell pepper diced
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 pound fresh spinach roughly chopped

Cooking Tools Required
9x13 inch glass baking dish, Mixing bowls, Mixing spoon, Steamer Basket, Whisk

Reheating/Serving Instructions
Reheat in 350 degree oven for 30 minutes or until heated through.

Nutrition
Calories: 149kcal | Carbohydrates: 5g | Protein: 21g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 184mg | Sodium: 661mg | Potassium: 561mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4386IU | Vitamin C: 26mg | Calcium: 79mg | Iron: 3mg

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Tomato Basil Frittata
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Tomato Basil Frittata

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Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 ounces

Dairy Free Gluten Free Lower Carb Paleo Refined Sugar Free Soy Free Vegetarian Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Baked in a cast iron pan, this frittata is made using fresh spinach, tomatoes, avocado, and basil for outstanding taste and nutrition, as well as presentation!

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Adjust the ingredients measurement scale here by changing this number. 6

Instructions
Preheat oven to 400 degrees F. Heat a cast iron skillet (or oven-proof pan) over medium heat.
In a large bowl whisk together the eggs, salt, pepper, half the basil, and half of the water.
Heat oil in the cast iron skillet and add the spinach. Season with a pinch of salt and a pinch of pepper,
Once spinach has wilted, spread it out evenly in the pan and pour in the eggs. Set the tomato slices on top on the eggs. Turn heat down to low and let cook for 1-2 minutes, until the eggs begin to set.
Transfer the pan to the oven and bake until the eggs are fully set, 8-10 minutes.
Remove frittata from the oven and top with sliced avocado and remaining basil.

Cook Times

Active Prep10

Hands-On Cook3

Hands-Off Cook8

Passive0

Total Time21 minutes

Recipe Serving Size6

Ingredients

Ingredients
12 egg large
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper freshly ground
1 tablespoon water
1 tablespoon avocado oil or coconut oil
1½ cup fresh spinach or chopped kale, packed
3 teaspoon fresh basil chopped
1 tomato large, thinly sliced
1 avocado large, sliced

Cooking Tools Required
Cutting board, Mixing bowls, Oven-proof pan, Sharp Knives, Whisk

Reheating/Serving Instructions
Heat in the microwave on medium-low power until heated through.

Nutrition
Calories: 206kcal | Carbohydrates: 5g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 910mg | Potassium: 377mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1402IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 2mg

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Cheesy Potato and Chive Frittata
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Cheesy Potato and Chive Frittata

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Recipe adapted from:
Mayumi Tavalero

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$0.00 Cooking Fee
Serving Size: 6 ounces

Nut Free Refined Sugar Free Soy Free Vegetarian
This Italian version of an omelette makes for a great breakfast or brunch, plus it's freezer friendly so any leftovers can be saved for when you need to grab a quick meal.

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
Preheat oven to 375 degrees. In a large bowl beat together the eggs, salt, and pepper. Stir in the cheese and chives. Set aside.
Heat a large non-stick, oven-proof skillet over medium heat and add the butter. When butter has melted add the sliced onion. Saute for several minutes until the onions are translucent and golden brown.
Add the potatoes, seasoning with salt and pepper. Cook for an additional minute, then distribute the mixture evenly across the bottom of the pan.
Pour in the egg mixture and let it cook for about a minute to set the edges.
Place skillet in the oven and cook for 10 minutes, or until eggs are set but not overly brown on top.
Slide the frittata out of the pan and onto a cutting board. Using a serrated knife, slice into 8 equal wedges.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time25 minutes

Recipe Serving Size8

Ingredients

Ingredients
12 egg large
1 ½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
¾ cup cheddar cheese grated
¼ cup fresh chive finely chopped
2 tablespoon butter
1 onion small, thinly sliced
1 ½ cup frozen hash brown potato slightly thawed

Cooking Tools Required
Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan

Reheating/Serving Instructions
Reheat in a 350 degree oven for 15 minutes or until heated through.

Nutrition
Calories: 201kcal | Carbohydrates: 9g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 264mg | Sodium: 630mg | Potassium: 240mg | Fiber: 1g | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 5mg | Calcium: 123mg | Iron: 2mg

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Panzanella Salad
$0.00 Cooking Fee
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1-10 servings
Panzanella Salad

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Recipe adapted from:
Jen Stone

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 8 oz

Dairy Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
A classic Italian bread and tomato salad that manages to be fresh and summery. Still hearty enough for lunch or light dinner.

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Preheat oven to 350 F
Place tomatoes in a colander set in a bowl and season with 4 tsp salt and toss to coat.
Set aside at room temperature to drain. Toss occasionally. Drain a minimum of 15 minutes, while toasting bread.
In a large bowl, toss bread with 4 tbsp olive oil and transfer to a baking sheet. Bake until crisp and firm but not browned; about 15 minutes, remove from oven and let cool.
Remove colander with tomatoes from the tomato juice and place the colander in the sink.
Add shallot, garlic, mustard, and vinegar to the bowl with the tomato juice.
Combine toasted bread, tomatoes, cucumbers, and dressing in a large bowl. Add the fresh basil, and toss everything to coat and season with salt and pepper.
Let rest 30 minutes before eating, tossing occasionally until bread absorbed dressing.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 ½ pound tomato preferably heirloom, cut into bite size pieces
1 English cucumber sliced
4 teaspoon Kosher salt plus more for seasoning
1 ½ pound ciabatta bread or focaccia, cut into 1 1/2 inch cubes
1 ¼ cup extra virgin olive oil divided
2 shallot minced, or slices of red onion
4 clove garlic minced
1 teaspoon Dijon mustard
4 tablespoon red wine vinegar
½ teaspoon freshly ground black pepper or to taste
1 cup fresh basil roughly chopped and packed into cup

Cooking Tools Required
Baking sheet, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Tongs, Whisk

Reheating/Serving Instructions
Serve after 30 minutes resting. Best If all is consumed and does not hold well for later use.

Nutrition
Calories: 228kcal | Carbohydrates: 42g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 1281mg | Potassium: 556mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1858IU | Vitamin C: 30mg | Calcium: 33mg | Iron: 1mg

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Microgreen Pesto
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
8 servings
Microgreen Pesto

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Recipe adapted from:
Hamama Team

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 3 tablespoons

Dairy Free Egg Free Gluten Free Lower Carb Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Enjoy this spin on the classic pesto. Instead of basil, use your favorite Microgreens. This delicious pesto can be served with pasta, used as a dip for vegetables, or as a marinade or condiment. Start Growing with Hamama, with the code FOODOM15 for 15% off your 1st order.

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
Add the Microgreens, garlic, pumpkin seeds and salt in your food processor.
Close and start to blend together adding in the olive oil until it is the consistency you want.
Once ready you can store in the fridge in a container or what I love to do is add to an ice cube tray, freeze and put the pesto cubes in a baggie and store in the freezer. It’s a nice way to keep them for a long period of time without going bad and add them to your food when needed.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 whole Hamama seed quilt of microgreens I chose Kale and pulled up the roots and all. You can cut instead if you don’t want to add the roots
6 clove garlic
¼ cup pumpkin seeds
¼ teaspoon Kosher salt
1/2 cup extra virgin olive oil 1/3 cup, and remaining for when adding to the food processor

Cooking Tools Required
Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Sharp Knives

Nutrition
Calories: 134kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 73mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

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