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. Read more →
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. Read more →
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. Read more →
All you need are a couple of mushy bananas to make these sugar crusty banana muffins. Vanilla and cinnamon add a taste of the tropics. Great for breakfast or a brunch buffet. Read more →
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. Read more →
Turn breakfast into a fiesta with these smashed avocado, egg and spinach quesadillas. Shake in a little bit of hot sauce, or a lot! Read more →
With just a cup of leftover mashed potatoes, you can make a brand new broccoli and cheddar quiche. A perfect way to use your Thanksgiving leftovers. Read more →