fantastic frittatas

Cheese ittata

1 6-cup muffin tin

Cooking spray (we recommend a healthy avocado oil spray)

2 cups blanched and shocked broccolini or broccoli florets (the shocking helps retain the bright green color)

6 slices cooked, uncured, nitrate-free bacon, crumbled

1 cup organic shredded sharp cheddar cheese

By Robin Fannon

Easy to prepare, versatile, healthy and delicious, they are the ultimate clean-outthe-veggie-bin dish. Here, we have two individual mu n tin varieties—one savory and one sweet. If desired you can certainly make these larger in a 10- or 12-inch, oven-proof frying pan and simply cut into pie wedges. Delicious served hot, room temperature or even cold right out of the refrigerator, serve these alongside a tossed salad, some warm crusty bread and you will please even the most discriminating palate.

8 large organic pastured eggs

1⁄4 cup organic milk freshly ground pepper and your favorite salt to taste

Pre-heat oven to 350°F. › Crack eggs into a large bowl, add 1/2 the cheese and season with salt and pepper. › Divide bacon and broccoli into mu n tins. › Pour egg mixture into mu n tins. › Top each with a sprinkle of the remaining cheese. › Bake on center rack for 15-18 minutes until set.

› To remove frittatas from mu n tins, run a knife around the edges to loosen and lift out. › Cool on wire rack if desired, or enjoy immediately.

Pear ittata

1 6-cup muffin tin

Cooking spray (we recommend a healthy avocado oil spray)

1 cup organic whole milk yogurt

1 cup pumpkin purée (mashed sweet potato or butternut squash can be substituted)

1⁄2 cup dried cranberries

2 ripe pears, peeled and diced

1⁄2 cup non-GMO dark brown sugar

1⁄2 tsp fresh or ground nutmeg

1⁄2 teaspoon kosher salt (or your favorite salt)

5 large organic, pastured eggs

1⁄2 loaf of French bread (your favorite, day old is good!) cut into 1-inch pieces

2 tbsp powdered sugar for garnish rsvprobin.com

Robin Fannon is a New York culinary school trained-chef and a successful party planner with decades of experience. You can visit her popular blog at rsvprobin.com for healthy recipes, party tips and lifestyle articles. Or check her out on Facebook or Instagram.

Pre-heat oven to 375°F. › In a large bowl, whisk to combine yogurt, pumpkin purée, brown sugar nutmeg, salt and eggs. › Add bread cubes, and mix until absorbed. › Fold in cranberries and pears. › Divide mixture into prepared mu n tins. › Bake on center rack for 25 minutes until golden brown on top. › To remove frittatas from mu n tins, run a knife around the edges to loosen and lift out. › Cool on wire rack, and then place on a platter and garnish tops with sifted powdered sugar.