Breakfast · Healthy · Uncategorized

Bacon, Kale and Mushroom Frittata

A healthy, Paleo friendly frittata that makes a perfect make-ahead breakfast for busy mornings.  The most challenging part of my 30 day Paleo adventure (you can read more about it here) is that most convenience/take-out foods are no longer options. This means I’m cooking, or planning what to cook, all.the.time. Breakfast bars, yogurt, sandwiches, pasta and pizza are… Continue reading Bacon, Kale and Mushroom Frittata

Baking · Breakfast · Dessert · Uncategorized

Pumpkin Coffee Cake with Maple Glaze

Hey there! How was your weekend? Mine was perfectly autumn-y. It was a wonderful combination of blustery, rainy weather and radiant, colorful sunshine. Plus, hubby and I celebrated our 5 year anniversary on Saturday, which was fun. Hard to believe it’s been 5 years already! I’m sure we’ll say the same thing at 50, God… Continue reading Pumpkin Coffee Cake with Maple Glaze

Baking · Bread · Breakfast · Dessert · Uncategorized

Pumpkin Bread with Sweet Cream Cheese Butter

Between us, I was all about pumpkin way before the current pumpkin-spice craze. An early adopter, if  you will. For starters, I was obsessed with those little mellowcreme pumpkins as a little girl (not really pumpkin, but still.) I’ve always been a pumpkin pie enthusiast and would beg my grandma to let me help her… Continue reading Pumpkin Bread with Sweet Cream Cheese Butter

Breakfast · Quick · Uncategorized

Mango Coconut Oatmeal

I had planned on preparing this post on Sunday evening to go live on Monday morning. However, life had different plans and I’m just now feeling like I can, or at least should, get around to doing it. If you know me personally, you know that while I don’t have kids, I have cats and I… Continue reading Mango Coconut Oatmeal

Breakfast · Quick · Summer · Uncategorized

Veggie Breakfast Hash

Confession time. For all the fancy recipes I like to make and heavy-duty cooking I like to do, breakfast-for-dinner is my favorite dinner. And lunch. And breakfast. Basically I could eat all breakfast all the time. What’s not to love? The staples are delicious and uncomplicated. Cleanup is usually pretty easy. And eggs are so… Continue reading Veggie Breakfast Hash

Breakfast · Dessert · Uncategorized

Zucchini Cream Cheese Muffins

This is the time of year when people have more zucchini than they know what to do with. Most people are in that situation because their gardens produce zucchini faster than they can cook it. I wind up in that situation because I know it’s zucchini season and buy way too much at the grocery… Continue reading Zucchini Cream Cheese Muffins

Breakfast · Uncategorized

Summer Squash and Corn Frittata


It’s hard, in the middle of a brutal heat wave, to truly appreciate summer. I’ve been guilty a few times, over the past couple weeks, of wishing for the arrival of cooler autumn days. I may have even burned a pumpkin candle a few times just to evoke a fall-like atmosphere. I grow nostalgic for the summer days of 20 years ago, even 10, when summer was what I lived for! Long, lazy days spent poolside. Late afternoon drives down a country road to the local farm stand to pick up the sweetest summer corn for dinner. Now my summer days consist of sweating in my office, where the A/C just can’t keep up, and unsticking my dress from my legs every time I get out of my chair. Ugh.

While my summer days are sadly no longer spent poolside, I am lucky enough to have a darling farm stand not a mile away to remind me of the simple joys of summer. It’s a covered wagon, driven to its’ spot on the side of the road each morning by tractor. Red, white and blue bunting adorn the sides. It operates on the honor system- each item is (very reasonably) priced and there is a cash box sitting in the middle, unsecured. The simplicity and honesty reinforce the virtues of summer. Plus, there’s not much that a perfectly ripe summer peach can’t fix. I stopped by this morning and picked up the corn, squash and zucchini featured in this frittata. However, this recipe will work  with whatever produce you found at the market this week, or with whatever is on its last legs in your fridge.

I like to whip up a frittata on Sunday afternoon to have for easy breakfasts or lunches throughout the week. This would also make a great easy summer dinner. Serve alongside lightly dressed greens, or pile them on top. And please, pour yourself a glass of wine and enjoy these fleeting summer evenings. Before long we’ll be wondering where they went.

Summer Squash and Corn Frittata


1 small zucchini, thinly sliced

1 small yellow summer squash, thinly sliced

1 medium onion, thinly sliced

1 ear of corn, removed from the cob

8 eggs

¼ cup shredded mozzarella cheese

1 T half and half

1 T butter


salt and pepper


  1. Preheat oven to 400 degrees.
  2. Toss zucchini and squash with salt. Allow to sit for 10-15 minutes.
  3. Dry zucchini and squash between layers of paper towels, removing excess moisture.
  4. Beat eggs and half and half together. Add salt and pepper to taste.
  5. Heat butter in large ovenproof skillet over medium high heat.
  6. Once butter is bubbling, place onion in skillet. Sautee 3-4 minutes, until starting to brown.
  7. Add dried zucchini and squash. Allow to cook, tossing periodically to get color on both sides, 3-4 minutes.
  8. Add corn to skillet. Cook 1-2 minutes.
  9. Spread vegetables evenly over the bottom of the skillet.
  10. Add egg mixture to skillet. Allow to cook for 1-2 minutes to allow bottom of eggs to set.
  11. Sprinkle mozzarella over eggs and vegetables.
  12. Place skillet in oven. Cook for 10-11 minutes, until top is set.
  13. Turn on broiler, allow to cook under broiler 1-2 minutes, until top of frittata is slightly browned.
  14. Run spatula under frittata and slide out onto cutting board. Cut into wedges and sprinkle with torn basil leaves.


Serves 6-8