Featured

Vegetable Frittata with Sweet Potato Crust (Gluten Free)

Something about spring makes me want to make ALL the brunch foods – I wonder what it is! Maybe it’s the idea of Easter brunch, or simply the warmer weather that makes me want to enjoy a meal outside with my friends. You guys know I love my oatmeal bowls for breakfast, but I am all about the egg dishes for brunch! I love enjoying a veggie packed omelet or frittata when I go out. They’re super filling and can pack in so much flavor and nutrition from the addition of vegetables.

Frittatas are my GO TO when hosting brunch for a crowd. They are so nice to have prepared ahead of time, so you can spend time enjoying your company rather than flipping 2 dozen individual eggs for everybody! Frittatas are also incredibly customizable. There are endless add-in combinations, so you’ll never get bored of having the same thing twice! The rule of thumb I like to use is to choose 3-4 veggies, a cheese, and a fresh herb for a lots of flavor.

For this recipe, I chose some classic egg-dish veggies – peppers, onions, spinach and tomato, plus the yummiest SWEET POTATO crust! I added crumbled feta cheese because I love the salty, briny flavor it brings, as well as fresh dill – because, spring! I also used  veggie sausages in this recipe for even more of a savory, protein-packed kick. I don’t eat meat, so I love having delicious veggie alternatives on hand to add to my recipes. I chose the from their new Pure Plant Protein line. They pack 18 grams of high-quality plant based protein per serving and include 3 different types of veggies! They are gluten free and soy free (they use pea protein), so they’re safe to eat for many people with food allergies or sensitivities.

I hope you guys try this protein-packed frittata! You can make it to serve to friends for brunch, or add it to your meal prep this weekend to have for lunches all week!

Ingredients

  • 2 large sweet potatoes, cut into ¼ inch thick rounds
  • 2 tbsp avocado oil, divided
  • ½ tsp paprika
  • Salt
  • Pepper
  • 3 Dr. Praeger’s Sunday Funday Veggie Sausages
  • ½ of a white onion, diced
  • 1 green bell pepper, diced
  • 3 large handfuls baby spinach
  • ½ cup cherry tomatoes, sliced in half
  • 10 large eggs
  • ¾ cup full fat Greek style yogurt
  • ½ cup crumbled feta cheese
  • 1/3 cup fresh dill

Instructions

  1. Preheat oven to 420 degrees F. Line a large baking sheet with parchment paper.
  2. Toss sweet potato rounds with 1 tbsp avocado oil, paprika and a little salt and pepper. Bake for 30 minutes, flipping halfway through. Reduce heat to 325 degrees F.
  3. While sweet potatoes cook, prepare veggie sausages according to package instructions, then cut into bite size pieces.
  4. Cook vegetables: heat remaining avocado oil in a frying pan. Add onion, and cook for 2-3 minutes until translucent. Add peppers, cooking another 2-3 minutes. Stir in spinach plus salt and pepper to taste, until spinach is wilted. Remove from heat and let cool.
  5. Whisk together eggs and yogurt, then stir in feta cheese.
  6. Stir cooked veggies, cherry tomatoes, veggie sausage and dill into the egg mixture.
  7. To prepare the frittata, line a springform pan with parchment paper and grease the sides with spray oil. Lay the sweet potato rounds on the bottom of the pan, and use your hands to press them down slightly so the entire surface is covered. Place pan on a baking sheet, then pour in egg mixture.
  8. Bake frittata for 50-70 minutes until it has puffed up, edges are nicely browned, and there is no uncooked egg. It should still be slightly jiggly! Let cool before removing from springform mold and slicing.

*This recipe can be prepared ahead of time and stored in the fridge up to 5 days.

If you try this recipe, tag @daisybeet on Instagram so I can see your creations!

Thank you Dr. Praeger’s for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

Featured

Roasted Veggie and Hummus Collard Green Wraps (Vegan, Gluten Free)

Who else is ready for spring? Every year, when March rolls around, I always expect the warm weather to kick in. But in reality, it’s just another month of chilly temps and snowy weather. My first winter in Boston was pretty mild, but I can’t wait to pack up my puffy coats for the season! I notice my energy levels vary significantly based on the season. I have more energy and need a little less sleep during the warmer months, so I am ready to get out of this winter hibernation.

I tried to channel spring to come sooner by making the most colorful and vibrant meal I could imagine. I hadn’t made collard green wraps in FOREVER, so I decided to make some filled with lots of colorful ingredients, like roasted veggies and avocado. If you’ve never tried making collard wraps, don’t be intimidated! They are actually quite simple. Once my veggies were done roasting, I put these wraps together in 10 minutes!

The only issue I find with meals like collard wraps is they lack a substantial amount of protein. While I love including as many veggies as possible (hello, fiber!), it’s important that our meals also have adequate protein to keep us full and satiated. To up the protein content of these wraps, I used  in this recipe, and they were the perfect addition. The Sweet Heat Beet Veggie Burger is part of Dr. Praeger’s Pure Plant Protein line and has 19 grams of plant-based protein per serving, adding them made this recipe into a filling meal, rather than a light appetizer. In addition to the generous amount of protein, these burgers contain real, whole food ingredients you recognize and can pronounce, just like all of Dr. Praeger’s products.

If you guys are looking for an easy, nutritious and protein packed lunch, give these a try! This recipe makes 2 collard green wraps.

Ingredients

  • 1 zucchini, sliced in half crosswise, then lengthwise into ¼ inch thick slices
  • 1 red bell pepper, seeded and quartered
  • ½ tbsp avocado oil
  • Salt and pepper to taste
  • 2 large collard green leaves
  • 3 tbsp hummus
  • ½ avocado, peeled and sliced thinly
  • 1 Dr. Praeger’s Pure Plant Protein Sweet Heat Beet Veggie Burger
  • Handful of sprouts
  • 1 tbsp mustard

Instructions

  1. Preheat oven to 415 degrees F. Line a baking sheet with parchment paper. Add the zucchini and bell pepper to baking sheet and drizzle with avocado oil plus salt and pepper to taste.
  2. Roast for 20-30 minutes until fork tender, flipping halfway through.
  3. Meanwhile, prepare the collard greens by washing them and using a paring knife to shave off as much of the stem as possible. This will make it easier to fold.
  4. Prepare veggie burger according to package instructions. Slice in half when done cooking.
  5. Once veggies are done roasting, let cool enough for handling.
  6. To prepare the wraps: spread 1 ½ tbsp hummus in the center of each collard leaf. Layer sliced avocado, zucchini, bell pepper, half of the veggie burger, sprouts and mustard evenly on each wrap. Tuck in the sides and roll.
  7. Use a sharp knife to slice wraps in half. Enjoy immediately, or refrigerate and enjoy tomorrow.

If you try this recipe, tag @daisybeet on Instagram so I can see your creations!

Thank you Dr. Praeger’s for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.