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 complete meal that’s full of nutrients that the whole family will love. This recipe is from The Food Network.

• Cooking spray
• Olive oil
• 4 salmon fillets
• Salt and freshly ground black pepper
• 1/2 cup reduced-sodium soy sauce
• 2 tablespoons molasses
• 1 tablespoon brown sugar
• 3 cloves garlic, minced
• 1 (11-ounce) can mandarin oranges, drained
• 1 pound fingerling potatoes or Yukon gold potatoes, cut into thin strips
• 2 cups string beans

Preheat oven to 400 degrees F. Coat a large roasting pan and large baking sheet with cooking spray.

Season salmon with salt and pepper and place in prepared roasting pan. In a small bowl, whisk together soy sauce, molasses, brown sugar, and garlic. Pour mixture over salmon in pan. Arrange oranges over salmon, set aside.

Arrange potatoes and green beans on baking sheet and drizzle with olive oil. Season with salt and freshly ground black pepper.

Roast salmon and vegetables for 20 to 25 minutes (depending on cut of salmon, it might take only 15 to 20 minutes), until fish is fork-tender and potatoes are golden brown and tender. Remove from oven.

Serve the salmon with all of the vegetables.

Serves 4

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

As you can tell, we eat a lot of frittatas. But, hey, they are cheap, quick and delicious and are a great way to use vegetables and any leftover cheese. This version comes from The Fresh Egg Cookbook.

• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 2 scallions (green and white parts), chopped
• 1 large baking potato, peeled and diced
• 1/4 teaspoon dried thyme
• Salt and freshly ground black pepper
• 2 cups corn kernels
• 8 eggs
• 1 cup coarsely shredded mozzarella or cheddar cheese (4 ounces)
• 2 tablespoons fresh flat-leaf parsley

Position an oven rack 3 inches from the broiler and preheat.

Heat the oil in a 12-inch non-stick ovenproof skillet over medium heat, and add the garlic, scallions, potato, thyme, and salt and pepper to taste. Cover and cook for 5 minutes resisting the urge to stir. Remove the lid, flip the mixture so the other side can brown, and then cook for 5 minutes longer. Add the corn and cook for a few minutes longer, to heat through.

Beat the eggs in a medium bowl, then add the cheese, parsley, and salt and pepper. Pour into the skillet, stirring just to mix with the potatoes, Cook without stirring (shaking occasionally to loosen it) until the bottom is golden but the top is still runny, 8 to 10 minutes. Finish the frittata by placing it under the broiler and cooking about 2 minutes until the top is golden and set. Let stand 5 minutes and slice.

Serves 4 to 6

A satisfying Irish soup that’s creamy without having milk or cream in it. I found this recipe in Tom Valenti’s Soups, Stews, and One-Pot Meals.

• 3 tablespoons unsalted butter
• 4 large leeks, white part plus 3 inches of green, split lengthwise, diced, and washed well
• 2 large Spanish onions, peeled and coarsely chopped
• Course salt
• Freshly ground black pepper
• 2 cloves garlic, smashed and peeled
• 3 sprigs fresh thyme
• 1 bay leaf
• 2 quarts reduced-sodium vegetable or chicken broth
• 2 pounds baking potatoes (about 3 medium)
• Crisp cooked bacon (optional for garnish)

Melt the butter in a large heavy-bottomed pot with at least a 4-quart capacity over medium heat. Add the leeks and onions, season with salt and pepper, and cook, stirring often, until the vegetables are softened, 10 to 12 minutes.

Add the garlic, thyme, and bay leaf. Stir well to integrate the flavors. Pour in the broth and bring to a boil over high heat. Reduce the heat and simmer for about 30 minutes.

While the broth is simmering, peel the potatoes and cut them into 1-inch dice. Put them in a bowl and cover with cold water. Set aside.

Drain the potatoes, add to the pot, and return the liquid to a boil over high heat. Reduce the heat and simmer until the potatoes are tender when pierced with a thin-bladed, sharp knife, about 20 minutes.

Fish out and discard the thyme sprigs and bay leaf. Working in batches, puree the soup in a blender (or use a hand blender in the pot being very careful of hot splatter) until thick and creamy. Season with salt and pepper.

To serve top with bacon if desired. May also be served cold.

Serves 8

This casserole features fish and lots of vegetables sprinkled with olive oil. Mediterranean dishes are receiving a lot of attention these days as this type of diet is said to be very good for your health. This recipe was featured in Family Circle magazine.

• 2 tablespoons olive oil
• 1 pound small white potatoes, cut into quarters (pieces should be small)
• 2 large Italian frying peppers, thinly sliced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cloves garlic, peeled and chopped
• 4 3/4 inch-thick U.S. Pacific-caught cod or halibut fillets, about 5 ounces each (tilapia works well)
• 1/4 cup pitted kalamata olives, chopped
• 2 plum tomatoes, seeded and cut into 1/4-inch wedges
• 2 tablespoons lemon juice
• 1/4 cup flat-leaf parsley, chopped

Heat oven to 400 degrees F. Grease an oval 2-quart casserole dish with 1 tablespoon of the olive oil. Spread potatoes and peppers over bottom of the dish. Season with 1/8 teaspoon each of the salt and pepper. Bake at 400 degrees F for 35 minutes or until potatoes are tender, stirring occasionally.

Scatter garlic over potatoes and peppers. Season fish with remaining 1/8 teaspoon each salt and pepper and place on top of the potatoes. Distribute olives and tomatoes over the casserole. Drizzle with lemon juice and remaining 1 tablespoon olive oil. Sprinkle with parsley.

Bake at 400 degrees F for 25 minutes or until fish flakes easily when tested with a fork.

Serves 4

A change up from the traditional version with the addition of corn and carrots. The bacon could certainly be optional but does add a nice flavor. This recipe is from Bon Appetit Magazine.

• 6 thick bacon slices, cut crosswise into 1/2-inch pieces
• 1 large onion, chopped
• 2 large carrots, peeled, chopped
• 1 1/4 teaspoons dried thyme
• 3/4 teaspoon crushed dried rosemary
• 3 tablespoons all purpose flour
• 4 cups whole milk
• 1 8-ounce unpeeled white-skinned potato, cut into 1/2-inch cubes
• 3 6 1/2-ounce cans chopped clams in juice
• 1 8 3/4-ounce can corn kernels, drained
• Chopped fresh parsley

Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tablespoons drippings from pan.

Add next 4 ingredients to pan; sprinkle with salt and pepper. Sauté until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes.

Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Season to taste with salt and pepper.

Divide soup among bowls, sprinkle with bacon and parsley, and serve.

Serves 4

• 8 medium red potatoes, cubed
• 2 teaspoons crushed garlic
• 1/2 cup plus 1 Tbl butter or margarine
• 1/4 cup half-and-half cream
• 2 tablespoons white sugar
• 1/4 teaspoon steak seasoning
• 1/4 teaspoon garlic powder
• 1 tablespoon extra-virgin olive oil
• 1 small shallot,chopped
• 10 ounce package baby spinach
• Salt and freshly ground black pepper
• 1/2 cup tomatoes, chopped - or cherry tomatoes, halved
• 1/4 cup of goat cheese to garnish

To roast tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt - pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.

Next heat a large skillet. Melt 1 Tbls of the butter, then add the olive oil and chopped shallot. Cook until soft, about 3 minutes. Add the spinach and cook, stirring, until spinach is wilted. Season with salt and pepper and toss again. Set aside.

Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the crushed garlic to the water for flavor. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.

Drain the potatoes, and add the butter. Mash until the butter is melted. Mix in the half-and-half, sugar, steak seasoning, garlic powder and remaining garlic. Mix potatoes with an electric mixer until smooth.

Serve it up with the potatoes as the first layer, spinach next and top with some of the sweet roasted tomatoes. Sprinkle with some goat cheese and serve while warm.

Serves: 6

This is a great basic recipe that I’ve added roasted potatoes to the bottom to give it a little more depth.

• 1 pie crust
• 2 tablespoons olive oil
• 2-3 large red onions (about one pound total), French-cut (see below)
• Salt and freshly ground pepper
• 1 teaspoon balsamic vinegar
• 1/2 cup milk
• 1/2 cup heavy cream
• 3 large eggs
• Pinch nutmeg
• 6 ounces Gruyère cheese, grated (1 1/2 cups)

Preheat oven 350

The onions will take about an hour to cook on the stovetop before they are ready to go into the quiche. So timing-wise, if you are making the entire quiche from scratch, it makes sense to get started on the onions once you’ve put the crust into the freezer to chill before pre-baking.

1 Heat olive oil in a large, heavy-bottomed sauté pan on medium heat. Add the onions and sprinkle a little salt over them. Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent. Reduce the heat to medium low and cook for an additional 40 minutes, stirring occasionally, until the onions are well browned. Add balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat. 2 Place tart pan on a baking sheet to catch any run-off there might be. Sprinkle half the cheese evenly over the bottom of the crust. Spread onions over the cheese and then top with remaining cheese. In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper. Pour over cheese. Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10-15 minutes before slicing.

Serves 6-8.