Recipe Thursday: Vegetable Frittata

Hearty and easy to prepare, frittata is a favorite dish around these parts when hunger calls for something quick, fresh and satisfying. Here's a simple recipe for our favorite vegetable version:

1 tbsp. olive oil
8 eggs
1 1/2 c. chopped tomatoes, drained
1 c. chopped onions
1/2 c. sliced mushrooms
2 tbsp. diced jalapeno
1 c. grated cheese (we like mozzarella)
salt and pepper to taste

1. Preheat oven to 350˙F. Heat olive oil in cast iron skillet; add onions and sautee until translucent.
2. Beat eggs. Add tomatoes, mushrooms, jalapeno, cheese, salt and pepper to eggs. Add mixture to skillet.
3. Cook on medium flame for 5 minutes.
4. Continue cooking in oven for 15-20 minutes, or until eggs are firm.

Recipe Thursday: Sugarless Oatmeal Carrot Cookies

I love to bake and am always looking to expand my recipe collection to include treats made without sugar, white flour or anything processed.  Here's my own recipe for Carrot-Oatmeal Cookies.  

1 stick butter, softened to room temp.

2/3 c. honey

1 egg

1/2 tsp. natural vanilla

1 large carrot, grated

1 c. + 3 tbsp. organic wheat flour

3/4 tsp. baking soda

1 tsp. cinnamon

pinch of sea salt

1 3/4 c. oats

1 c. raisins

1 c. chopped walnuts

1/4 c. dried cherries

Preheat oven to 350˚

1. Mix the flour, baking soda, cinnamon and salt together and set aside.

2. Mix the softened butter and honey together until smooth.  Add the vanilla and egg, mix thoroughly.  Add carrots and mix evenly.

3. Combine flour mixture and carrot mixture.  Mix until even.  Add oats and mix until even.

4. Add raisins, walnuts and cherries; lightly mix to distribute.

5. Drop teaspoon-fulls onto parchment paper and bake for 15-20 minutes.  Makes about 3 dozen cookies.