Summer and warm weather is holding on this week as we move into October, the month usually reserved for crisp air and squash. So grilling food while it’s still warm[
Delicious for brunch or a quick week-night dinner, this frittata with sausage, potatoes, and Parmesan cheese is topped with chopped tomato and sliced green onion.
The deep green of the spinach in the frittata and the bright red of the Herb-Crusted Broiled Tomatoes create a vibrant combination for a vitamin-packed brunch. To speed up prep time, prepare the tomatoes while the frittata broils.Prep: 8 minutes; Cook: 6 minutes
This Blue Cheese Spinach Frittata recipe contains shredded part-skim mozzarella cheese, crumbled blue cheese, walnuts, egg substitute, fresh spinach and more.
Creamy paleo coleslaw with healthier ingredients than typical coleslaw. This recipe is Whole30 and Paleo approved and super quick with a great trick - spiralizing the cabbage!
