In need of an easy, eggy dish for brunch or lunch? Made this watercress & ricotta frittata and it was delicious!!! The lemon zest made it so fresh tasting. Watercress is an under-appreciated leafy green with a lovely peppery flavour and loaded with nutrients. If you have trouble finding it, it can be replaced with spinach, kale or arugula.

– 2 Tbsp vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 bunch (2 cups) watercress, rough ends trimmed, coarsely chopped
– 8 large eggs, beaten
– 1.5 cups ricotta
– 1/3 cup grated parmesan
– Zest of 1 large lemon
– ¼ tsp freshly grated nutmeg
– Salt & pepper

1) Preheat oven to 375
2) In large, ovenproof skillet, heat oil, swirling to coat edges
3) Sauté garlic and onion until translucent. Season with salt and pepper
4) Add watercress and sauté until wilted (1-2 minutes)
5) In large bowl, combine eggs, ricotta, parmesan, lemon zest and nutmeg
6) Pour ricotta mixture over watercress
7) Bake for 15-20 minutes, until just set. Slice and serve. Makes 6-8 portions.


I made this Pumpkin & Black Bean Enchilada recipe, and it did not disappoint! Aside from being seasonal, pumpkin is jam packed with vitamin A. I must admit, I took the lazy route and chose canned pumpkin and pre-chopped butternut squash. Time is money 💰😉

– 2 Tbsp vegetable oil – ½ Onion, diced
– 1 Garlic clove, minced – 1 Bell pepper, diced – ½ Cup Pumpkin/ Butternut Squash, cubed – ½ tsp Chili powder – Salt & pepper, to taste – 1 Cup canned Black Beans, drained and rinsed – 8-10 Corn tortillas – 1 Cup Cheese, grated – Chopped green onion & cilantro – 1 batch Pumpkin Enchilada sauce For Pumpkin Enchilada Sauce – 1 Cup Pumpkin puree, canned- 1tsp chili powder
– ½ tsp smoked paprika- ½ tsp cumin
– ½ tsp garlic powder- ½ tsp dried oregano- 1 Cup plain yogurt- ½ Cup vegetable stock

1) Heat oil in large skillet. Sauté onion, bell pepper, squash until softened. Add black beans, garlic and spices. Cook for another few minutes. 2) Prepare enchilada sauce by whisking ingredients together over low heat. 3) Preheat oven to 350. Place half of enchilada sauce on bottom of baking dish. Warm tortillas in microwave. Place ¼ cup bean mixture in each tortilla, roll and place seam side down in dish. When full, cover in remaining sauce and cover with grated cheese. Bake until cheese is bubbly, around 20 minutes 4) Garnish with green onions and cilantro. Enjoy! *Makes 4-6 servings


Bring on the pumpkin everything. These pumpkin oatmeal muffins were a hit with the kids… I had to hide some for my personal stash. Super easy recipe to boot!

Image may contain: food and text

– 3 cups rolled oats
– 2 tsp baking powder
– 2 tsp pumpkin pie spice
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/4 tsp salt
– 1.5 cup canned pumpkin purée
– 2 eggs
– 1/2 cup maple syrup
– 1 tsp vanilla
– 1.5 cup milk of choice
– 1/2 cup chocolate chips
– 1/2 cup pumpkin seeds (optional)

– Preheat over to 350
– Mix dry ingredients together in large bowl
– Stir in wet ingredients
– Add chocolate chips / pumpkin seeds
– Pour into greased muffin tray and bake for 25-30 minutes. Enjoy!


Homemade quiche crust in under 5 minutes? Yes, it is possible!!!

Image may contain: food
Crust ingredients:
– 1 cup whole wheat flour
– 1 tsp salt
– 1/4 cup olive oil
– 1/4 very cold water
– Mix flour and salt
– in separate bowl, whisk oil and water together and stir into flour mixture
– Press into pie dish. Use fork to press around edges.

For Filling:
– 6-7 eggs, beaten with 1-2 Tbsp milk
– 1 head broccoli, chopped into florets, sautéed with garlic
– 1/2 cup sharp cheddar grated
– Place sautéed broccoli into uncooked quiche crust. Cover with cheese and pour in eggs.
– Bake at 400 for 30 minutes or until cooked through and golden on top.


My dear friend Lynda turned me on to this amazing dish with an even better name: Shakshuka. Effectively eggs poached in a zesty tomato sauce and served with some crusty bread, this dish is simple but simply heavenly!!

– 2 Tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tsp paprika
– 1 tsp cumin
– 1 large can whole tomatoes
– 1 Tbsp tomato paste
– Salt & pepper
– 6 eggs
– 1/3 Cup crumbled feta
– Fresh parsley (I only had dried)
– Sauté onion and garlic in oil with seasonings.
– Add tomatoes and tomato paste. Crush tomatoes with potato masher. Allow to simmer until sauce thickens, around 20 minutes.
– Crack eggs onto sauce around the pan. Allow to cook 7 minutes, covering for last minute.
– Top with crumbled feta and parsley. Serve with spatula with a side of crusty bread. Enjoy!


This super-simple kale frittata is loaded with protein, veggies and flavour!

– Vegetable oil, 1-2 tablespoons
– 1 small onion, sliced
– 2-3 garlic cloves, chopped
– 2 cups kale, chopped
– 6-8 small round potatoes (or 1 regular sized), sliced, with skin, boiled
– 8 eggs, whisked
-1/2 cup shredded cheddar
– salt & pepper, to taste


  • Preheat oven to 350.
  • Boil sliced potatoes for a few minutes.
  • In medium skillet/ oven-safe pan, fry onion for a few minutes.
  • Add garlic and kale, stir 5 minutes until kale wilts.
  • Add potatoes and season with salt & pepper.
  • Mix beaten eggs with grated cheese, and pour over potato & kale mixture. Allow to cook for a few minutes.
  • Transfer to oven and bake until eggs set (5-7 minutes).
  • Broil for 1 minute until top is golden.
  • Slice and serve with green salad.



Simply mash a banana and add 2 beaten eggs and fry in small amount of oil or cooking spray. I added 2 tablespoons of ground flax seed for extra fibre. It also served well to really bind the mixture.
They come out incredibly light and fluffy! I would suggest topping with fruit and Greek yogurt or chopped walnuts, since they are so light, you may need something extra to fill your tummy.




Because breakfast truly is the best meal of the day, here is yet another pancake recipe that I love. I always make a few extra, to either freeze for another breakfast or to take along as a perfect healthy snack.


– 1 cup quick oats – 1/2 cup whole wheat flour
– 1 Tbsp brown sugar
– 1 Tbsp baking powder
– 1/2 tsp salt
– 3/4 tsp cinnamon
– 1 egg
– 1 cup milk (add a little more for thinner pancakes)
– 1/4 cup melted margarine, butter or oil
– 1 cup grated Apple



  • Mix dry ingredients together in a large bowl.
  • In separate bowl, beat together egg, milk and margarine/oil.
  • Add to dry ingredients and stir until lumpy.
  • Mix in grated apple.
  • Heat pan and brush with small amount oil/ Pam.
  • Pour 1/4 cup batter on pan.
  • Cook for 2 minutes each side or until golden.
  • Serve topped with fruit & yogurt or just plain old maple syrup. Delicious on their own as well!






– 3 eggs, beaten with 2 Tbsp milk

– 1/2 diced cup veggies of choice (I use red onion, broccoli and red pepper)

– 1/2 cup minced protein of choice (e.g. Salmon, ham, grated cheese)
– Vegetable oil spray



  • Sauté veggies in a small amount of oil.
  • Distribute into muffin tin, top with protein of choice.
  • Pour egg mixture over and bake at 350 for 20-30 minutes.
  • Packs & freezes very well. Enjoy!




These “egg-filled peppers” can add a very tasty twist to your brunch or even dinner. They are great for you, filling and full of flavour!

  • To prepare, cut peppers in half and remove seeds. Sprinkle with a little salt and bake at 350 for 15 minutes.
  • While the peppers bake, sauté some diced potatoes in oil and lots of garlic. Add somediced tomatoes towards the end.
  • Remove peppers from oven and scoop in some of the potato mixture. Crack one egg at a time into a small bowl/ ramekin and carefully slide on top of the potato mixture. Sprinkle with some Parmesan and bake for another 15 minutes.