This late summer frittata with tomatoes and fresh herbs has been my go-to egg dish pretty much since it’s been warm enough to wear sandals! Made with good-for-you pasture raised eggs, ripe summer tomatoes, savory caramelized shallots, spinach, and fresh parsley for some seriously delicious flavor – it’s a must try!
There is something so satisfying about a good frittata. First of all, it doesn’t really belong to a specific time of day, making it equally as delicious for breakfast as it is for dinner. Secondly, it’s one of the few things you can usually pull together for a super meal when all you have are some eggs and a few stray veggies (okay and also maybe a little cheese 😉) in the refrigerator.
Pair it with a big green salad for dinner or grab it on your way out the door in the morning and you are 100% doing the whole frittata thing right.
Say hello to THIS gorgeous number! 5 ingredient cashew beet snack dip is here to rock your snack loving world in the most beautiful and delicious way. Besides being such a looker it’s also good for you inside and out – made with beets, soaked cashews, garlic, white or red wine vinegar and salt. THAT’S IT! Crazy easy and crazy good.
This recipe falls decidedly into my favorite category of recipes – SNACKS!
I almost started this post with “snacks are made for summer time eating”. But then I backspaced my way out of that one real quick because I honestly don’t think there’s a time of year where a good snack doesn’t have a place at the table. Amirite?
You guys on team snacks, too? Then you’ve gotta get in on this one. It takes the dip game to the next level.
It was one of those accidental recipes (those are my favorite!) that just sort of happened one thanksgiving when I had an extra batch of cashew cream in the fridge that I didn’t use up when making this gravy, and some extra roasted beets from this recipe. In search of a yummy snack we added those two things plus a few extra goodies to the food processor and this 5 ingredient cashew beet snack dip was born.
I’ve honestly been meaning to share the recipe with you guys for like, um, forever.. but somehow it ended up at the bottom of my blog post ideas list and I just kind of forgot about it (gasp! I know.) until my best friend who helped me come up with the recipe told me she had just made it for a party. And then I snapped back to my senses and put it right back at the top of my list.
I’m sorry. Forgive me. So silly for waiting so long.
These olive oil fried eggs with a fresh herb and tomato salad are made with only a few ingredients and are legit a delightful dream of a real food breakfast! Or lunch, or dinner, if you’re the kind of person who could eat fried eggs for every meal #totallyme.
Fried eggs + salad = pretty much every weekend breakfast for me ever.
Okay maybe not every one ever… (case in point – I do sometimes go for pancakes, too). But it is my go-to, tried and true breakfast for whenever I have more time than to make a smoothie or grab a couple of hard boiled eggs.
So every Friday when I stock up my refrigerator for the weekend I alllllways make sure I have eggs and salad ingredients. It’s seriously the easiest most versatile breakfast that I am never not in the mood for. It’s healthy, quick, and very delicious (<– the most important things).
And while I don’t usually like to tell people what to do, I definitely think you guys should give the formula a try this weekend 😉 The beauty of it is in the delicious simplicity. Salad of your favorite seasonal ingredients + fried eggs is an equation that never tastes bad.