A quiche is great for a nice breakfast or a quick dinner. This one is from the cookbook The Savory Sweet Life.

• One unbaked 9-inch piecrust
• 4 eggs
• 1 cup heavy cream
• 1 cup ricotta cheese
• 1 cup grated sharp cheddar cheese
• ½ teaspoon grated nutmeg
• ½ teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 cups fresh spinach, cooked, chopped, and all excess water squeezed out (in a pinch you can use a 16oz. bag of frozen)

Preheat the oven to 375 degrees. Spray a 9-inch pie plate or a 11-inch tart pan (with removable bottom) with nonstick spray.

Place the piecrust in the plate and gently pat it down around the base and sides. Crimp the outside edges of the crust or cut the excess off with a knife. Using a fork, poke several holes in the piecrust.

In a medium bowl, whisk the eggs, cream, ricotta, cheddar, nutmeg, salt and pepper until everything is well combined.

Evenly distribute the cooked spinach in the piecrust. Pour in the egg mixture, filling the plate up to 1/4 inch from the top.

Bake for 40 to 45 minutes, or until the center of the quiche is firm when pressed. Allow the quiche to cool for 5 to 10 minutes before serving.

This frittata makes a nice brunch or dinner. The recipe is from Better Homes and Gardens.

• 1 
pound Yukon gold or russet potatoes, scrubbed and thinly sliced
• 2 
tablespoons olive oil
• 2 
large carrots, thinly sliced
• 12 
eggs, lightly beaten
• 1/2
cup chopped green onions (4)
• 1/4
teaspoon each salt and ground black pepper
• 1/2
cup yellow cherry tomatoes, halved
• 1 
clove garlic, minced
• Fresh snipped parsley and/or cilantro

Preheat oven to 375 degrees F. In a 10-inch oven-safe nonstick skillet cook potatoes in hot oil over medium heat for 5 minutes. Add carrots; cook for 5 minutes, until potatoes and carrots are tender and lightly browned, turning occasionally

In a medium bowl whisk together the eggs, half the green onions, salt, and pepper. Pour egg mixture over potatoes. Bake, uncovered, about 18 minutes or until frittata appears dry on top. Remove frittata from oven. Let stand on a wire rack for 5 minutes.

Meanwhile, for topper, in a small bowl gently toss together remaining green onions, cherry tomatoes, garlic, and parsley. Set aside.

With a spatula, loosen edges of frittata from skillet. Place a large serving platter over skillet. Using two hands, invert platter and skillet to release frittata onto platter. Cut frittata in wedges. Serve with green onion topper.

Serves 6

This dish looks impressive and is especially wonderful when you use fresh organic vegetables and herbs. This recipe is from The Reluctant Entertainer.

• 3 Tbsp. olive oil
• 3 small shallots, finely chopped
• 4-5 medium red potatoes, sliced
• 1 medium zucchini
• Salt and pepper to taste
• 1 tsp. paprika
• 1/2 cup fresh basil leaves, finely chopped
• 4 Tbsp. butter
• 8 eggs
• 1 cup sharp cheddar cheese, grated
• 3 green onions (or use the greens from the shallots)
• 2-3 fresh tomatoes (I used heirloom)

Preheat oven to 400 degrees.

Add 2-3 Tbsp. olive oil to oven-proof skillet. Heat on medium-high and add finely sliced shallots and the potatoes. Salt and pepper; add paprika. Cook, stirring occasionally until brown and tender (about 10-12 minutes). Add the sliced zucchini and cook for another 2-3 minutes, until tender.

Add in the fresh chopped basil, removing the pan from the heat.

Create 4 evenly spaced wells in the potatoes and add 1 tablespoon of butter in each well.

Crack 2 eggs in each well, making sure you don’t break the yolk. Salt and pepper.

Place the skillet in the oven, without a lid, and bake for 8-10 minutes (until egg whites are baked through but you want the yokes to be runny).

Remove the skillet from the oven and sprinkle with 1 cup of cheese. Place back in the oven for 2 minutes.

Garnish with sliced green onions and freshly sliced tomatoes. Service while hot.

Serves 8

Here is a very tasty frittata that is great served with a kale side salad. It’s from the cookbook Eggs.

• 1/2 pound bacon, cut crosswise into 1/2–inch strips
• 1 tablespoon extra-virgin olive oil
• 1/2 sweet onion, diced
• Kosher salt and freshly ground pepper
• 1/2 pound cremini or button mushrooms, brushed clean and sliced
• 10 eggs
• 1 tablespoon cream or milk
• 1 teaspoon minced fresh thyme

Preheat the oven to 425 degrees. In a 12-inch ovenproof nonstick frying pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to paper towels. Pour off all but 1 teaspoon of the bacon fat.

Add the olive oil to the pan and return it to medium heat. Stir in the onion with a pinch each of salt and pepper and cook until it just begins to soften, about 5 minutes. Stir in the mushrooms with a pinch each of salt and pepper. Continue cooking until the onion is soft and translucent and the mushrooms are tender, 4-6 minutes more, stirring occasionally.

Meanwhile, in a bowl, whisk together the eggs, cream, thyme, and a pinch each of salt and pepper.

When the onion and mushrooms are done, reduce the heat to medium-low. Add the egg mixture and the bacon and cook, stirring gently, until the eggs begin to set but do not begin to scramble. Cook the eggs, undisturbed, until they begin to set around the edges, 2-3 minutes more. Transfer the frying pan to the oven and bake until the eggs are set around the edges and just firm in the center, about 5 minutes more.

Loosen the sides of the frittata with a spatula and hold a platter over the top of the pan. Holding the sides with hot pads, invert the frittata onto the platter. Cut into wedges and serve warm or at room temperature.

Serves 4-6

Here you can use whatever produce is in season, or that you have on hand. This version is from Super Natural Every Day.

• 2 tablespoons extra-virgin olive oil plus more for drizzling
• 2 small onions, chopped
• 8 ounces new potatoes, unpeeled, sliced into paper-thin rounds
• 2 shallots, chopped
• Fine sea salt
• 8 ounces seasonal vegetables such as zucchini, broccoli or asparagus, cut into 1/2 inch pieces
• 10 large eggs, well beaten
• 1/4 cup crumbled goat or feta cheese (pictures is shredded parmesan I had on hand)
• Small bunch of chives, snipped

Heat oil in a heavy-based ovenproof 12-inche skillet over medium-high heat. Stir in the onions, potatoes, half of the shallots, and two big pinches of salt. Cover and cook, stirring occasionally, until the potatoes are just cooked through, about 5 minutes.

Stir in the seasonal vegetables and cook for another minute or two, until they soften up a bit. Set aside half of this mixture on a plate.

Whisk 1/2 teaspoon salt into the eggs, and pour the eggs into the frying pan. Cook over medium-low heat until the eggs are just set and there isn’t a lot of liquid in the pan, about 5 minutes. To facilitate this, run a spatula underneath the perimeter of the frittata and tilt the pan so the uncooked eggs run to the underside.

Once setting of the egg mixture is good, top it with the vegetables that have been set aside and sprinkle with the cheese and remaining shallot. Place the pan under the broiler on a low setting for a couple of minutes or until the top of the frittata is set and the cheese has slightly melted. Remove the pan and allow the frittata to sit for a couple of minutes. Sprinkle with the chives, drizzle with olive oil and serve warm or at room temperature.

Serves 8

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These little casseroles are great for brunch, lunch or dinner. This recipe is from the cookbook Basic to Brilliant, Y’all.

• 16 ounces fresh baby spinach
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 6 ounces mushrooms, thinly sliced
• 1 clove garlic, very finely chopped
• 1/3 cup heavy cream
• 1/8 teaspoon freshly grated nutmeg
• Coarse salt and freshly ground black pepper
• 4 large eggs
• 2 tablespoons finely grated Parmigiano-Reggiano cheese

Position the oven rack in the upper third of the oven and preheat to 450 degrees. Prepare an ice-water bath by filling a large bowl with ice and water.

To cook the spinach, heat 1/2 inch water in a large skillet over high heat. Add half the spinach and cook until wilted, about 30 seconds. Add the remaining spinach cover, and cook, over medium-high heat until tender, about 60 seconds. Drain well in a colander, then set the colander with spinach in the ice-water bath to set the color and stop the cooking, making sure the spinach is submerged. Remove the colander with spinach to drain. Working with a handful at a time, squeeze the spinach between two dinner plates or by hand to remove any excess liquid. Set aside.

In the same skillet, heat the butter over medium heat. Add the onion and cook until translucent, 3 to 5 minutes. Increase the heat to medium-high, add the mushrooms and cook, stirring occasionally, until softened and any liquid is released, about 4 minutes. Add the garlic and cook until fragrant, 45-60 seconds. Add the cream, nutmeg, and spinach. Season with salt and pepper and bring to a simmer. Remove the pan from the heat.

Divide the spinach-cream mixture among 4 wide ramekins. Top each with an egg, then sprinkle with cheese. Bake until the whites are set and the yolks are still runny, about 8 minutes.

Serves 4

Here is another favorite frittata. Keep in mind that the cheese can be switched up along with other vegetables as well. This recipe is from the Orangette blog.

• 3 1/2 Tbsp. olive oil, divided
• 1 small red onion
• 4-5 oz. lacinato (also known as dinosaur) kale
• 7 large eggs
• 2/3 cup shredded sharp cheddar cheese, such as Black Diamond
• 1/2 tsp. Italian seasoning
• 1/4 tsp. salt, plus more to taste

Preheat the broiler of your oven.

In a 10-inch heavy ovenproof skillet warm 2 tablespoons of the olive oil over medium heat. Add the onion and cook, stirring frequently, until soft and translucent but not browned. Add the kale, 1 tablespoon of the oil, and a pinch of salt, and stir until just wilted. Reduce the heat to low, cover the pan, and cook for 15 minutes, stirring occasionally. The kale should be very tender, and the onions should have taken on a rosy brown color. Set aside.

Break the eggs into a medium bowl, and beat them well with a fork. Add the cheese and salt, and beat again to blend. Add the kale and onion mixture, tempering, and beat to mix well.

Wipe any burnt bits from the skillet, and add the remaining ½ tablespoon oil. Place the pan over low heat. When it is warm, pour in the egg mixture. If necessary, use the fork to gently push the kale around a bit, so it is evenly distributed. Cook over low heat until the bottom of the frittata is lightly browned – tease the edge up with a heatproof spatula and peek underneath – and the top looks mostly set.

Remove the pan from the heat and slide it under the broiler until the top is nicely browned, 30-60 seconds. Don’t walk away from it while it’s under the broiler; it cooks very quickly.

Cut into wedges, and serve warm or at room temperature, with additional salt, if needed.

Serves 4-6

The peppery arugula goes great with the salty salami, which will satisfy any Italian food cravings that come along. This recipe was taken from one of my favorite cookbooks, Eggs.

• 1 Teaspoon Canola Oil
• 1/4 pound Good Quality Salami, diced
• 8 Eggs
• 2 Tablespoons Milk
• Kosher salt
• Freshly ground pepper
• 1 1/2  Tablespoon Butter
• 1 Cup Arugula, firmly packed

Warm the canola oil in a nonstick frying pan over medium heat. Add the salami and cook, stirring occasionally, until browned in spots, 3-4 minutes.

Meanwhile, in a bowl, whisk together the eggs, milk, and a pinch each of salt and pepper. Continue whisking until the eggs are nice and frothy.

When the salami is well browned, reduce the heat to medium-low and add the butter. When the butter has melted, add the eggs and let cook until they just begin to set, about 1 minute. Using a heatproof rubber spatula, gently stir the eggs around the pan, letting any uncooked egg run onto the bottom of the pan. When the eggs are about half cooked, 1-2 minutes more, stir in the arugula. Stir gently, cooking until the eggs have set, about 1 minute more. Transfer the eggs to a warmed serving platter and serve right away.

Makes 4 servings

This is a great dish for when you have extra veggies around and need to use them up. You can use different combinations of vegetables, cheeses and herbs. Inspired by a recipe in Sophie Dahl’s, Miss Dahl’s Voluptuous Delights, get creative with it!

• 1 tablespoon olive oil
• 2 baby zucchini, sliced
• Salt and pepper to taste
• 4 eggs, beaten
• 1/2 teaspoon dried basil (or fresh basil to taste if you have it)
• 1/2 cup goat cheese, crumbled (or feta)
• Low fat sour cream

Heat olive oil on medium in a 10 inch OVEN PROOF (remove rubber handle) non-stick pan. Saute zucchini until slightly golden.

Turn on broiler. Mix eggs with the salt, pepper and basil. Pour evenly over the zucchini. Sprinkle the cheese over the top. Cook for 2-3 minutes to set the bottom.

Place pan under the broiler a few inches and cook about 2 minutes. Spin pan around and cook another couple of minutes until evenly browned and the cheese is melted. Watch it carefully as it will burn quickly. Remove from oven and let stand 5 minutes to set.

Slice and garnish with sour cream if desired. Serve with a nice leafy salad.

Serves 2

Fresh Sweet Corn is in season right now - this is a great light dinner for any season. Enjoy it cold or hot for Breakfast, Lunch or Dinner. Goes great with a simple Arugula salad.

Serves 6