Pizza Frittata with Applegate Naturals®’ New Cheese Line

This post is sponsored by Applegate, however, I am sharing my own thoughts. All opinions are my own.

Applegate has been a go to in my kitchen for years with their natural and organic meats, so you know that I was super excited to learn about their new sliced and shredded cheese line! They are expanding their core values and the high quality standards upheld by their meats to cheese sourcing and production with a transparent, traceable milk pool.

Applegate Naturals® Sliced and Shredded Cheese comes from the milk of pasture-raised cows living in small herds on independent, family-owned farms. These cows are humanely raised and never administered antibiotics or growth hormones.

This cheese is the brand’s first ever to be Non-GMO Project Verified, and it has no added colors, preservatives, or artificial ingredients. There are six new sliced varieties – Medium Cheddar, Provolone, American-Style Colby, Muenster, Pepper Jack, and Mozzarella. Sliced Swiss will be released in 2019. There are also three shredded cheese offerings – an Italian blend, Medium Cheddar, and a Mexican Blend. You’ll be able to find the new cheese lines at selected retailers including Whole Foods Market, Publix, and Sprouts. You can also find more information by visiting www.applegate.com.

To celebrate the launch, I decided to make a fun and delicious recipe using their new sliced mozzarella (and turkey pepperoni). Pizza is always an easy and delicious go to, and breakfast is probably my favorite meal of the day. So I figured why not combine them? I whipped up the perfect, easy pizza frittata for two! It packs in the protein and makes it easy to enjoy guilt-free pizza for breakfast!

Here’s What You’ll Need:

-4 eggs
-1 slice Applegate Sliced Mozzarella
-6 pieces Applegate Turkey Pepperoni
-1/4 cup canned diced tomatoes
-1 cup fresh arugula
-2 cloves fresh garlic, chopped
-3-4 fresh basil leaves, chopped
-1/4 tsp Italian seasoning
-1 tbsp EVOO
-Salt and pepper to taste

Instructions:

1. In a small oven-friendly skillet, heat up the EVOO over medium high heat.
2. Add in the chopped garlic and arugula, and cook for 2-3 minutes until the garlic starts to turn golden and the arugula cooks down.
3. In a bowl, whisk the eggs with the Italian seasoning, salt, and pepper, and pour the mixture over the arugula and garlic.
4. Cover and cook for 3-5 minutes on the stovetop until the sides are cooked (but the center is still raw).
5. Place the pan in the oven on broil, and cook for about three minutes. The eggs should be cooked on the top but still a light yellow.
6. Remove the pan, top the eggs with the diced tomatoes, sliced cheese (feel free to add in an extra slice if you’d like!), and pepperoni.
7. Place the pan back in the oven for another 3 minutes or so until the cheese melts and the eggs begin to turn golden brown.
8. Remove the pan, and top with fresh basil. Slice the frittata in half, serve, and enjoy!

Feel free to share the other half with someone special (delicious cheese fans recommended)! Let me know what you think in the comments below, and make sure to check out www.applegate.com for more info on their delicious cheese and meats!

Eggplant Parm Frittata from Whole Foods Market

I feel like February often gets a bad wrap. It's dark and cold (if you're in the Northeast like I am), and there doesn't seem to be much going on. But in reality there's lots to celebrate! It happens to be my birthday month, and for everybody else, there's Valentine's Day with that special person in your life (or Galentine's Day if you choose to celebrate with your closest gal pals). Plus, Whole Foods Market has an entire other, delicious reason to celebrate!

February is the month of Parmigiano Reggiano at Whole Foods Market, which just so happens to be one of my favorite cheeses! This year marks WFM's 10th anniversary of their traditional Parm Crack event. At this event, Whole Foods hand selects the highest quality wheels of Parmigiano Reggiano from defined creameries in Northern Italy. At 3 pm ET on February 24th, each store will simultaneously crack wheels of cheese, and there will be demonstrations and tastings for customers. If that weren't enough, Parmigiano Reggiano will be on sale from 2/23-2/25 at $5 off per lb. 

To celebrate this delicious event and give you a fun way to put that Parmigiano Reggiano to good use, I'm bringing you one of my favorite frittata recipes - eggplant parm.

Here's What You'll Need:

-1/2 cup Parmigiano Reggiano, shredded
-1/2 medium eggplant, sliced
-4 eggs
-1 Roma tomato, sliced
-6 fresh basil leaves (2 chopped, 4 whole)
-2 garlic cloves, chopped
-1 tsp Italian seasoning
-Splash of milk of choice or water (optional)
-Sea salt and pepper to taste
-1 tbsp EVOO

Serves 2

Instructions:

1) Heat up the EVOO in an oven-safe pan on the stove top over medium high heat.
2) Add in the eggplant slices, and cook 2-3 mins/side.
3) Add in the chopped garlic and continue to cook for about 3 minutes.
4) In a bowl, whisk the 4 eggs with a splash of milk, 2 chopped basil leaves, Italian seasoning, sea salt, and black pepper.
5) Spread the tomato slices throughout the pan, layering with the egpplant. Sprinkle the Parmigiano Regianno throughout the layers, and top with the remaining cheese.
6) Pour the egg mixture over the top, and top with the 4 basil leaves.
7) Cook, covered on the stove top, for 3-5 minutes until the sides are cooked.
8) Move the pan to the oven on broil, and cook until golden brown (~5-7 minutes).
9) Remove, and cut the frittata into two halves.
10) Plate, serve with your favorite sides, and enjoy!

Make sure to head into your local Whole Foods Market to pick up that delicious Parmigiano Reggiano and experience the Parm Crack event for yourself! If you're local to Northern NJ, you can find more information here. And as always, let me know what you think in the comments below!

Spiralized Apple and Brussels Sprouts Frittata

So I'm just going to get right to it - I know the combo sounds a bit odd. apples and Brussels sprouts? But I'm telling you it is just SO good! It's one of those you need to trust me until you try it, because it's life changing. I've been making this combo for a little while now, whether is a frittata, omelet, or scramble. But regardless, it's seriously F-ing delicious. I don't want to waste any more time - let's just get to the goods.

Here's What You'll Need:

-5 eggs, whisked
-15-20 Brussels sprouts, bottoms removed and either halved or quartered depending on size
-1 granny smith apple, spiralized (can be chopped or shredded as well)
-1/4 cup red onion, sliced
-2 tbsp shredded parmesan cheese
-1 tbsp ghee (or non-stick spray or coconut oil)
-Sea salt, black pepper, and any additional seasoning to taste (I LOVE this one, and you can used the code juststacy15 for 15% off)

Serves 2

Instructions:

1) In an oven-friendly pan, melt the ghee over medium high heat on the stove top. 
2) Once melted, spread the ghee all over the bottom and sides of the pan, and add in the Brussels sprouts and cook alone and covered for about 5 minutes.
3) Add in the red onion and continue to cook, stirring occasionally, until the Brussels sprouts really start to soften and brown a bit (about another 5 minutes).
4) Add in the spiralized apple and cook for 2-3 minutes until the apple just starts to soften a bit.
5) Spread out the veggies and apple mixture evenly in the pan, and sprinkle the parm over everything.
6) Mix your seasonings into your eggs, and pour the egg mixture evenly over your apple, veggie, and cheese mixture.
7) Cover the pan and cook for about 3-5 minutes until the sides look cooked and start to come away from the pan a bit.
8) Once this occurs, remove the lid, and pop the entire pan into the oven on broil, cooking for about 5-8 minutes until the frittata is cooked through and a light golden brown on the top.
9) Remove the pan from the oven, flip or remove the frittata with a spatula onto a cutting board. Slice it in half, serve, and enjoy!

So what'd ya think? Has your mind been blown by this delicious, sweet, and savory combo? Let me know in the comments below!

Fajita Frittata with 4th & Heart Himalayan Pink Salt Ghee

Is there anyone out there who doesn't like fajitas? They're easily my go to meal when making or eating Mexican food. They're simple and straight forward while still packing some delicious flavor. So I figured why not turn fajitas into one of my favorite breakfast dishes, a frittata.

I took the fajita essentials - bell pepper, onion, salsa and added in some of my favorite fajita fillings - zucchini and avocado. Brought it all together with some garlic and 4th & Heart Himalyan pink salt ghee, and we have ourselves the perfect way to spice up your Sunday brunch or really breakfast any day of the week!

Here's What You'll Need:

-6 eggs
-2 tbsp milk of your choosing (I usually go with unsweetened almond milk)
-1 tbsp 4th & Heart Himalayan pink salt ghee
-2 tbsp salsa (and additional to top if desired)
-1 clove garlic, minced
-1 small zucchini, spiralized (or cut into 1/4" semi circles)
-1 bell pepper, stem removed and seeded sliced into 1/4" thick rings (width wise)
-1/4 small onion, chopped
-1/2 avocado, sliced
-Himalyan pink sea salt and pepper to taste

Serves 4-6

Instructions:

1) Preheat your oven to 400 degrees on broil.
2) In a cast iron skillet, heat up the tbsp of ghee on the stove top over medium high heat until melted. Move the pan around to coat the pan completely with the ghee.
3) Add the garlic and onion to the ghee and cook for about 3 minutes until the onion cooks down a bit.
4) Add in the zucchini and bell pepper rings and cook for an additional 3-5 minutes mixing regularly.
5) In the meantime, mix together the 6 eggs, (almond) milk, salsa, salt, and pepper in a bowl.
6) Add the egg mixture to the skillet pouring over evenly. Feel free to move the pan around to make sure the egg mixture is evenly dispersed.
7) Add in the avocado slices to the top of the mixture, spacing evenly. 
8) Cover and cook for about 3-5 minutes on the stove top until the sides of the egg mixture seem cooked and stick to the sides.
9) Move the skillet into the preheated oven and cook until the top is a golden brown (about 10 minutes).
10) Remove the skillet from the oven, and let it cool for about 5 minutes. 
11) Cut the frittata into slices. Serve and enjoy!

I topped mine with some extra hot salsa because I'm a spicy freak, and served it with my mixed potato and veggie hash on the side. Let me know how you ate your frittata and what you think in the comments below!

Salmon, Onion, Arugula, and Caper Frittata

I very recently used my first cast iron skillet. I know, I know what the hell took me so long? All I have to say is I don't know, and can't we just pretend this didn't happen and you don't know this about me? I'll bring you some yummy cast iron recipes if we can just keep this on the down low... Okay cool.

But seriously, this has been a total life changer. I won this skillet in one of my favorite lady's, Savoring the Flavoring, giveaway. So I pretty much owe her my first born child. All I want to do is cook frittatas and skillet cookies and basically anything that requires being cooked on the stove top and then in the oven. Which brings me to this salmon, onion, arugula, and caper frittata.

Here's What You'll Need:

-6 eggs (ideally pasture raised, organic)
-1/4 cup the milk of your choosing (I went with unsweetened almond milk)
-3 oz cooked salmon (I used grilled salmon from the night before, smoked or baked are also good options)
-3/4 cup arugula
-1/4 chopped onion
-1/4 cup capers
-2 tbsp Fourth and Heart California Garlic Ghee, separated

Serves 4

Instructions:

1) Whisk together the six eggs and milk in a bowl.
2) Heat up 1 tbsp ghee in your cast iron skillet over medium heat and coat the entire pan (so the frittata won't stick).
3) Toss in the onions and cook down for 2-3 minutes mixing regularly to cook evenly and distribute the onion.
4) Add in the second tablespoon of ghee and let it melt.
5) Chop up the cooked salmon and evenly distribute it around the skillet.
6) Toss in the arugula, evenly distributing.
7) Evenly pour in the egg mixture, tilting the skillet to spread it all over.
8) Evenly add in the capers.
9) Cover with a lid and cook for about 3-5 until the sides of the frittata start to cook and stick.
10) Remove the lid, and throw the skillet into the oven on broil and cook until the frittata is fully cooked and a golden brown color on the top (about 5 minutes).
11) Remove from the oven, cut into 4 even pieces, and enjoy!

I topped mine with some sriracha because I like it spicy, but this combo is perfect on its own. Let me know what you think in the comments below!