This sausage, pepper and mushroom frittata -- quick and easy to make -- takes inspiration from one of New England's favorite Italian-American sandwiches. It's a great combination that makes a filling main course.
For breakfast, brunch, or a quick and easy weeknight supper, try a frittata. It's an Italian omelet that accommodates any leftover vegetables and herbs you have. This combination of broccoli with basil and parsley is one of our favorites.
A twist on the classic, this smoky egg salad gets its kick from Spanish smoked paprika and sweet caramelized onions. Serve it in lettuce boats, or tucked into a pita.
Serve this asparagus, mushroom and goat cheese breakfast casserole for brunch, or for dinner, or for a party. And if you don't have asparagus, use any vegetables in your market.
Not your mother's egg salad, but an easy one made with leftover hard-boiled eggs. Add avocado for creaminess, jalapeño pepper for kick, and lime to make the other flavors pop.
Oven-baked matzoh brei will liberate your from messy stove-top cooking, and you'll be making this baked egg and matzoh dish all year long. Caramelized onions add sweetness, or omit them for a more traditional egg breakfast.
Turn breakfast into a fiesta with these smashed avocado, egg and spinach quesadillas. Shake in a little bit of hot sauce, or a lot!