There’s no better way to wake up on the weekends than with a hearty slice of vegetable frittata and a steaming cup of coffee. This frittata recipe is filled with pink vegetables: a full cup of red onions and sliced radishes. 

Radishes are perhaps an unusual choice for an egg dish but I find they take on this delightful sweetness when cooked in a little fat which goes perfectly with the taste of eggs. Radishes are also very easy to grow and easily found at your local farmers market.

Frittatas are easy to make. There’s no fear of flipping or overcooking because whatever you put in the pan is going to be delicious. Save time in the morning by chopping all the vegetables the night before. Simply store them in a bowl covered with a damp cloth in your fridge. Make sure to use a small non-stick pan so you have some volume and nothing sticks to the bottom.

Easy Vegetable Frittata Recipe with Red Onions and Radishes 

Serves 4 

Ingredients

6 eggs 
10 small radishes 
1 small red onion
1/4 cup whole milk
2 tablespoons butter
1/2 cup shredded Parmesan
1/2 teaspoon salt
a pinch of pepper

Directions

Preheat oven to 400 degrees Fahrenheit.

Slice the radishes and onions into small slivers. Set aside.

In a small non-stick skillet (oven-proof), heat one tablespoon of butter over medium heat. Add the onions and radishes and a pinch of salt; cook for 8-10 minutes so that the onions begin to brown and the radishes are almost translucent. Stir occasionally.

Whisk the eggs, milk, Parmesan, salt and pepper together in a bowl. Add the second tablespoon of butter to the pan and pour in the egg mixture. Stir the eggs and vegetables together a few times. Cook for 2 minutes, undisturbed, over high heat then transfer the whole pan to the oven and cook for 10 minutes. Remove from oven and serve immediately.

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Photos by Ally-Jane 

The post Easy Vegetable Frittata Recipe with Red Onion and Radish appeared first on EcoSalon.

I’ve been making my own granola for years now. It’s much cheaper and fresher than store-bought and it’s easy to change it up in innumerable ways to fit your mood or your tastes. In fact, I’ve become completely spoiled by my granola. Whenever my cupboard is bare and I don’t think I have the time to make granola, I haunt the granola bulk bins at my local store. The prices and the none-too-fresh looks of the stuff send me straight home to spend 30 minutes making my own batch. That’s right – just 30 minutes!

Nutty Cranberry Maple Granola

This is a good basic recipe that you can adapt to your taste. See the variations below for ideas.

Makes about 8 cups

1/2 cup mild vegetable oil
1/2 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon (or to taste)
2 cups oat flakes (not quick cooking)
2 cups kamut (or other cereal grain) flakes (or you can use all oat, if you’d like)
1/2 cup sesame seeds
1 cup sunflower seeds
1/2 cup sliced almonds
1 cup dried cranberries

Preheat the oven to 350 degrees F.

In a small saucepan, over medium low heat, warm the oil, maple syrup, and vanilla extract. Do not boil. Stir in the cinnamon.

In a large bowl, combine the oats, kamut flakes, sesame seeds, sunflower seeds, almonds, and cranberries. Toss to mix. Pour the maple syrup mixture over and toss until evenly and lightly coated.

Transfer the mixture to a large baking sheet and spread out evenly. Bake for 20 minutes. Stop halfway through and stir the ingredients so they brown evenly. Let cool completely on the pan and store at room temperature in an airtight container. Will keep about 2 weeks.

Variation ideas: Switch out the vegetable oil for butter and/or the maple syrup for brown sugar or agave, if you like. Vary the nuts by adding walnuts (for example) or the seeds by adding pumpkin seeds. For extra nutrition try flax or chia seeds and for the fruit, use your own home-dried fruit or seasonal, local fruit from the farmers’ market. Some people like coconut in their granola. I am not one of them.

Recipe Copyright Vanessa Barrington 2010

Note: Use organic and local ingredients whenever possible.

Image: sleepyneko

The post Ecosalon Recipes: DIY Nutty Cranberry Maple Granola appeared first on EcoSalon.