Cheesy Cauliflower Waffles

Breakfast & Brunch, Dairy Free, Dietary, Freezer Friendly, Gluten Free, MAIN DISHES, Make ahead, Nut Free, PREP, Recipes, Vegetarian, Vegetarian
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Take out your waffle maker and whip up a batch of these Cheesy Cauliflower Waffles (aka. “Cauli-Waffles”) for a fun new breakfast!

close up image of a cheesy cauliflower waffle

As a food blogger and recipe developer, I always have recipe ideas running through my mind. This “cauli-waffle” idea was inspired when I was organizing my kitchen gadgets and found my waffle maker buried in the back of one of my cabinets. I honestly forget what kitchen gadgets that I have sometimes. Hi, my name is Julie and I am a kitchen gadget hoarder.

cauliflower waffle with a fried egg, tomato, and avocado

I set my waffle maker on my counter and was planning on making waffles for a fun weekend breakfast, but when I woke up Saturday morning, I was craving savory rather than sweet. The plan for the cauliflower rice that was sitting in my fridge was to make my Hawaiian Chicken Cauliflower Fried Rice for dinner that night, was used for my breakfast instead.

Cheesy Cauliflower Waffles

This is going to become one of my brunch staples. I topped my waffle with a fried egg, avocado, and tomato slices. Now that is what I call a savory breakfast.

Food trend alert! Add “Cauli-Waffles” to your next brunch menu #rdchat
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Cheesy Cauliflower Waffles topped with a fried egg, tomato, and avocado

I am going to assume they freeze well. I really can’t say since they were all devoured that morning.. oops! I would recommend warming them in the oven if you do have leftovers. 

cauliflower waffles on a marble slab

Have you ever made a savory dish using your waffle iron?

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Cheesy Cauliflower Waffles with fried egg, tomato, and avocado

Cheesy Cauliflower Waffles

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4
  • Category: Breakfast
  • Method: Waffle Maker
  • Cuisine: American
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Description

Take out your waffle maker and whip up a batch of these Cheesy Cauliflower Waffles (aka. “Cauli-Waffles”) for a fun new breakfast!

Ingredients

Scale
  • 3 cups cauliflower rice
  • 3 scallions, chopped
  • 1/2 cup cheddar cheese, shredded (I used Cabot!)
  • 2 cloves garlic, minced
  • 1 egg, whisked
  • salt and pepper, to taste

Instructions

  1. Place your cauliflower rice into a microwave-safe dish. Add a teaspoon of water, (which will help to steam the cauliflower). Cover the dish with a damp paper towel. Cook for 2-3 minutes.
  2. Leave your cauliflower rice covered, to stand for 5 minutes. Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
  3. Add cauliflower, scallions, cheddar cheese, and garlic in a bowl. Toss to combine. Fold in whisked egg until all ingredients are coated. Season with salt and pepper.
  4. Heat waffle iron. Spray waffle iron well with cooking spray. Add 3/4 cup of the cauli-waffle mixture to the waffle iron and cook 3-4 minutes until the desired doneness. (I like them extra crispy!)
  5. Remove cauli-waffle from waffle iron and spray again before making your next waffle. Repeat process until 4 waffles are made.
  6. Enjoy as is or top with a fried egg, tomato slices, and avocado.

Keywords: Waffle, cauliflower, low carb, savory, cheesy

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Parsley Stem Pesto over Roasted Asparagus

Dietary, Gluten Free, MAIN DISHES, PREP, Quick & Easy, Recipes, Side Dishes, Vegetarian
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Happy Earth Day! There are so many food scraps that are often thrown out but can be repurposed into something new, just like this Parsley Stem Pesto.Parsley Stem Pesto over Roasted Asparagus via RDelicious Kitchen @RD_kitchenWith today being Earth Day, The Recipe ReDux members were challenged to show how to reduce food waste. Whatever you would normally toss, use it up! I use a lot of fresh herbs in my kitchen, but the stems usually end up in the trash, which is crazy because the stems actually have more of an intense flavor.Parsley Stem Pesto over Roasted Asparagus via RDelicious Kitchen @RD_kitchen
I loved this month’s theme because it got me thinking of the amount of food waste that tends to happen in my kitchen. So instead of tossing my parsley stems, I created a parsley stem pesto.Parsley Stem Pesto over Roasted Asparagus via RDelicious Kitchen @RD_kitchenThe typical herb to use in pesto is basil, but really any herb will do. Boy, do those stems have great flavor! The pesto is this intense green color with a fresh and flavorful zing to it.Parsley Stem Pesto over Roasted Asparagus via RDelicious Kitchen @RD_kitchenI also subbed pine nuts for walnuts. I tend to like my pesto a little thicker, so the walnuts are great for that. Plus, walnuts were what I had on hand and a great source of polyunsaturated fats!

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Parsley Stem Pesto over Roasted Asparagus on a white plate

Parsley Stem Pesto over Roasted Asparagus

  • Author: Julie @ RDelicious Kitchen
  • Yield: 6
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Ingredients

Scale
  • 1/2 cup walnuts
  • 1 cup parsley stems, roughly chopped
  • 1/4 cup parmesan cheese
  • 2 garlic cloves, roughly chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup + 1 tablespoon olive oil, divided
  • 1 bunch asparagus, ends trimmed

Instructions

  1. Preheat an oven to 425 degrees F.
  2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Season with salt and pepper. Toss to coat.
  3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.
  4. While the asparagus is cooking, add walnuts, parsley, parmesan cheese, garlic, lemon juice, and salt in a food processor and pulse for a few seconds to combine. Scrape down the sides of the bowl and pulse again.
  5. Slowly drizzle in the olive oil while the food processor is running just long enough to incorporate the oil, about 20-30 seconds.
  6. Spread pesto over asparagus and serve.

Notes

Reserve extra pesto in an airtight container in the refrigerator.

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RDelicious Kitchen @RD_Kitchen
Parsley Stem Pesto over Roasted Asparagus via RDelicious Kitchen @RD_kitchen

Black Forest Chia Pudding

Breakfast & Brunch, Egg Free, Gluten Free, MAIN DISHES, Make ahead, Recipes, Snacks, Vegetarian
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For breakfast, snack, or dessert, this Black Forest Chia Pudding will fill you up and satisfy your sweet tooth at the same time.https://chefjulierd.com/When I first tried kombucha, I didn’t understand how anyone could drink it, but now I LOVE it. Same goes for chia pudding. The first time I tried it, I hated the texture, but now it is something I really enjoy.

Enjoy Black Forest Chia pudding for Breakfast or Dessert. You decide!

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It’s funny how your taste buds change and adapt over time. This is why I when I teach kids classes, I encourage them to try a new food at least 5 times in 5 different ways. According to Ellyn Satter Institute, unfamiliar foods may have to be presented 15 or 20+ times. This goes for picky eater adults too!
https://chefjulierd.com/Over time and trying chia pudding a few different ways the texture actually grew on me and now I really enjoy it. Plus, it’s been fun creating new versions to the same chia base.
Tip: If you don’t enjoy the texture of chia pudding, whip it in a food processor or blender and it becomes a fluffy mousse consistency.
https://chefjulierd.com/What’s a better way to enjoy chia pudding, no other than a tasty black forest cake dessert! The delicious chocolate chia base, with a creamy layer, topped with sweet black cherries, and cocoa nibs, it doesn’t get much better than this!
With wholesome ingredients, this can be served as breakfast, snack, or dessert!

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black forest chia pudding in a glass

Black Forest Chia Pudding

  • Author: Julie @ RDelicious Kitchen
  • Yield: 2
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Ingredients

Scale
  • 1/3 cup chia seeds
  • 2 tablespoons raw cacao powder (or unsweetened cocoa powder)
  • 1 1/4 cups unsweetened non-dairy milk
  • 1 tablespoon maple syrup
  • 1/2 cup frozen dark cherries, thawed
  • 1/2 cup plain yogurt
  • 1 tablespoon cocoa nibs

Instructions

  1. In a small bowl, whisk together chia seeds, cacao powder, almond milk, and maple syrup. Divide into two containers. Store in the refrigerator overnight for the mixture to thicken.
  2. Top chia pudding with 1/4 cup yogurt, 1/4 cup cherries, and half tablespoon cocoa nibs in each container.
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RDelicious Kitchen @RD_Kitchen
Black Forest Chia Pudding via RDelicious Kitchen @RD_Kitchen

Swiss Chard and Mushroom Quiche

Breakfast & Brunch, Dietary, Freezer Friendly, MAIN DISHES, Make ahead, PREP, Recipes, Vegetarian, Vegetarian
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Whether you are pleasing a crowd for brunch or simply meal prepping for the upcoming week, add a Swiss Chard and Mushroom Quiche to the menu for a veggie and protein-packed breakfast!

Swiss Chard and Mushroom Quiche via RDelicious Kitchen @RD_Kitchen
I love a good quiche, but I’m a little OCD on the ratios when I make mine. I crave the perfect balance of crust, filling, and eggy-ness.

  • Crust thin enough but thick enough to enjoy delicious flaky crust in every bite.
  • Plenty of filling. Quiches are typically filled with vegetables, protein, and cheese. I like when each bite incorporates all the flavors of the filling.
  • The perfect balance of fluffy eggs. This kind of goes hand in hand with the filling part, and even amount of filling and eggs.

Swiss Chard and Mushroom Quiche via RDelicious Kitchen @RD_Kitchen
I used red swiss chard with mushrooms as the stars for the filling. What’s fun about quiche is you can play around with the ingredients to create your favorite combo! Plus, it’s an easy (and tasty) way to incorporate vegetables in the morning.

Weekends call for quiche! Have a #QuicheFeast with a Swiss Chard and Mushroom Quiche
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Swiss Chard and Mushroom Quiche via RDelicious Kitchen @RD_Kitchen
The magic of this quiche is the cheese. Cabot’s garlic & herb cheddar is out of this world. It is so creamy with a rich garlic and herb flavor, finishing with the subtle bite from the cheddar. Did you know many of Cabot’s cheese is lactose free? How can cheese be lactose free, you may wonder. The removal of lactose occurs naturally during the cheese making process. Just look for the “Lactose-Free” icon on the packaging of your favorite Cabot cheese products if you are looking for a  naturally lactose-free cheese.
Swiss Chard and Mushroom Quiche via RDelicious Kitchen @RD_KitchenI have a pretty deep pie plate that I used for this quiche. If you don’t have as deep of a dish, you may want to scale back a little on the amount of eggs. I did note that in the recipe’s note section, but just in case, I thought I would remind you again 😉
What’s your favorite quiche combo?

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Swiss Chard and Mushroom Quiche on a white plate

Swiss Chard and Mushroom Quiche

  • Author: Julie @ RDelicious Kitchen
  • Cook Time: 40 mins
  • Total Time: 40 mins
  • Yield: 8-12 1x
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Ingredients

Scale
  • For the crust:
  • 1 1/4 cups all-purpose flour
  • 1 tsp salt
  • 1/2 cup (1 stick) unsalted butter
  • 2 tbsp to 1/4 cup ice water
  • For the quiche:
  • 2 tbsp olive oil
  • 1/2 large onion, sliced
  • 2 tbsp garlic, minced
  • 1 1/2 cups mini portabello mushrooms, sliced
  • 1 tbsp balsamic vinegar
  • 2 heaping cups red swiss chard, chopped (or any dark leafy green)
  • 4 oz Cabot garlic & herb cheddar cheese, shredded
  • 6–8 eggs* (see note)
  • 1/2 cup low-fat milk

Instructions

  1. Whisk together the flour and salt.
  2. Dice the butter into small cubes. Using a pastry blender (or fork) work the butter into the flour until it’s well-distributed, but not fully incorporated.
  3. Tossing with a fork, drizzle in the ice water. Stop adding water when the dough starts to come together, and grab it in your hands.
  4. Gather the dough into a ball. Gently shape each dough into a rough disk. For better texture, chill the dough for at least 30 minutes before rolling. Roll into an even circle. Place into pie dish and pinch the edges along the sides for the crust. Set aside until ready to use.
  5. In a large skillet, heat olive oil over low-medium heat. Cook onions for 20 minutes, until caramelized. Add the garlic and mushrooms and cook until mushrooms are tender. Add the balsamic vinegar and let reduce to about half. Toss in the swiss chard to coat with vegetables until just beginning to wilt.
  6. In a large bowl, whisk together eggs and milk. Season with salt and pepper.
  7. Sprinkle half the garlic & herb cheddar cheese at the bottom of the quiche crust. In an even layer add the swiss chard and mushroom mixture. Pour in the eggs. Top with remaining cheese.
  8. Bake in the oven for 35-40 minutes, until the edge of the crust has browned and the filling appears set.

Notes

Pie crust recipe adapted from King Arthur Flour’s all-butter pie crust.

I used a deep pie dish which was able to fit 8 eggs. If your pie plate is more shallow use 6 eggs.

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Broccoli Cauliflower Salad

Dietary, Egg Free, Gluten Free, MAIN DISHES, Make ahead, PREP, Quick & Easy, Recipes, Salads, Side Dishes, Vegetarian, Vegetarian
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This Broccoli Cauliflower Salad is light and refreshing, being a perfect addition to your spring menu.

Broccoli cauliflower salad with red onions and almonds in a white bowl

Now that the weather is finally warming up here in NJ, my cooking methods start to shift. Roasting is one of my favorite cooking methods for vegetables, but as the weather warms I begin to not use my oven as frequently.

cold broccoli and cauliflower salad with red onions

All winter long I’ve been on a roasted broccoli kick. Broccoli was on my shopping list every week. I am surprised I didn’t get sick of it after a while. This time when I grabbed the broccoli from the fridge, I knew I wanted to do something different.

Add this Broccoli Cauliflower Salad to your spring menu rotation.
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Instead of roasting this head of broccoli, this time I steamed it. Steaming was never my favorite until I figured out how to perfectly steam broccoli to my liking. Before steamed veggies would always be a little blah and mushy. I like a good crunch to them. Now I gently steam them, then shock them to keep their crisp.

broccoli cauliflower salad in a white bowl

Culinary term: Shocking

“Shocking” is a culinary term that refers to a rapid change in temperature, usually caused by plunging the food into an ice bath.  It’s most often used with veggies that are being steamed or boiled.

Oh, don’t forget about the cauliflower. I steamed and shocked that too to keep some crunchy texture to those florets too. This salad is so refreshing and a perfect addition to your spring menu.

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Broccoli Cauliflower Salad in a white bowl

Broccoli Cauliflower Salad

  • Author: Chef Julie Harrington, RD
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 8–10 1x
  • Category: side dish
  • Method: No Cook
  • Cuisine: American
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Description

This Broccoli Cauliflower Salad is light and refreshing, being a perfect addition to your spring menu.

Ingredients

Scale
  • 2 cups cauliflower, cut into florets
  • 2 cups broccoli, cut into florets
  • 1 red onion (small), thinly sliced
  • 1/2 cup almonds, chopped
  • 2 tablespoons feta cheese
  • 1 lemon, zested and juiced
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • salt and pepper, to taste

Instructions

  1. In a large pot, steam cauliflower and broccoli in a steamer basket for about 3-4 minutes. Remove from pot and plunge in an ice bath or run under cold water (to stop the cooking process). Drain well and place in a large salad bowl.
  2. In a small bowl, whisk together lemon juice, lemon zest, olive oil, dijon mustard, and season with salt and pepper.
  3. Add red onion, almonds, and feta cheese to the broccoli and cauliflower. Toss together with the dressing.

Notes

Don’t love raw red onions? Try adding pickled onions instead!

Keywords: salad, broccoli, cauliflower, side dish, fresh

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Flourless Chocolate Peanut Butter Muffins

Baked Goods, Breakfast & Brunch, Dairy Free, Dietary, Freezer Friendly, MAIN DISHES, Make ahead, Nut Free, PREP, Quick & Easy, Recipes, Vegetarian
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You won’t believe that these Chocolate Peanut Butter Muffins are flourless! Made with wholesome ingredients these muffins can be part of a healthy breakfast or enjoyed as a decadent dessert.
Flourless Chocolate Peanut Butter Muffins via RDelicious Kitchen @RD_KitchenDisclaimer: I am warning you, if you make these, they may not last a week in your house. They didn’t in mine! I found ways to enjoy these muffins with almost any meal. Crumble on top of smoothie bowls for breakfast, pair with a yogurt parfait for lunch, top with peanut butter for the ultimate dessert.

Flourless Chocolate Peanut Butter Muffins via RDelicious Kitchen @RD_Kitchen

#Flourless Chocolate Peanut Butter Muffins can be part of a healthy breakfast or enjoyed as a decadent dessert.

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Flourless Chocolate Peanut Butter Muffins via RDelicious Kitchen @RD_KitchenWhenever I offer baked goods to my family and friends, they tend to be a little skeptical thinking that there is no way there is a “healthier” option that STILL tastes good. My dad’s famous words are “what’s in this” before he tries anything I make. My response is the typical eye roll with “JUST TRY IT!”. Even though my dad may question everything I make, he still always tries it. Making a flourless muffin that tastes as indulgent as dessert, this is one recipe no one will pass on. Flourless Chocolate Peanut Butter Muffins via RDelicious Kitchen @RD_KitchenFlourless Chocolate Peanut Butter Muffins via RDelicious Kitchen @RD_Kitchen

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Flourless Chocolate Peanut Butter Muffins

Flourless Chocolate Peanut Butter Muffins

  • Author: Julie @ RDelicious Kitchen
  • Yield: 14 1x
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Ingredients

Scale
  • 2 eggs, (at room temp) beaten
  • 2 cups natural peanut butter (or almond butter)
  • 1/2 cup maple syrup
  • 1 1/2 cups pumpkin puree
  • 6 tablespoons unsweetened cacao powder (or unsweetened cocoa powder)
  • 2 teaspoons baking soda
  • 2 teaspoons vanilla extract
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Spray a muffin tray with cooking spray or line with parchment liners.
  2. In a large bowl, combine eggs, peanut butter, maple syrup, pumpkin puree, cacao powder, baking soda, and vanilla extract. Whisk together until smooth and creamy.
  3. Fold in the chocolate chips.
  4. Fill muffin tins 3/4 full.
  5. Bake for 30-35 minutes, until a toothpick, comes out clean.
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RDelicious Kitchen @RD_Kitchen Flourless Chocolate Peanut Butter Muffins via RDelicious Kitchen @RD_Kitchen

Everything Bagel Hasselback Potatoes

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Who doesn’t like cheesy potatoes? Add these Everything Bagel Hasselback Potatoes as a side dish for dinner tonight.
Everything Bagel Hasselback Potatoes via RDelicious Kitchen @RD_KitchenConfession: I am obsessed with Cabot’s everything bagel cheddar cheese. Then Trader Joe’s came out with an everything but the bagel sesame seasoning blend. It’s like everything bagel heaven (without the bagel).
Everything Bagel Hasselback Potatoes via RDelicious Kitchen @RD_KitchenBefore this recipe, I’ve never actually made hasselback potatoes before, but I saw a version on one of Buzzfeed’s Tasty videos and with my new everything bagel goodies I knew it would be a perfect pair.

Everything Bagel Hasselback Potatoes – they are everything you need for a cheesy potato @cabotcheese @traderjoeslist

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Everything Bagel Hasselback Potatoes via RDelicious Kitchen @RD_KitchenNote: I made these for my boyfriend and I. It serves two, but definitely double it because you’ll want leftovers!

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Everything Bagel Hasselback Potatoes on a marble slab

Everything Bagel Hasselback Potatoes

  • Author: Julie @ RDelicious Kitchen
  • Yield: 2
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Ingredients

Scale
  • 2 russet potatoes
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon pepper
  • 4 oz. Everything Bagel Cabot Cheddar Cheese, sliced thin
  • 1 tablespoon Trader Joe’s Everything but the Bagel Sesame Seasoning Blend
  • 1/4 cup plain yogurt (I used Siggi’s)
  • (optional) chives, to garnish

Instructions

  1. Heat the oven to 425°F. Wash and dry the potatoes: Scrub the potatoes clean and pat them dry.
  2. Cut slits in the potatoes, leaving the bottom intact. (Cut slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato)
  3. Place the potatoes in a baking dish. Brush the potatoes with olive oil, including the bottoms. Sprinkle with salt and pepper.
  4. Bake 30 minutes, then brush with olive oil again, making sure some of the olive oil drips down into the space between the slices.
  5. Bake for another 30 to 40 minutes, until the potatoes are crispy on the edges and potatoes are fork tender.
  6. Remove from oven and carefully place slices of cheddar in between the slits. Bake for another 5 minutes until cheese has melted.
  7. Remove from oven and add Everything but the Bagel Sesame Seasoning Blend, a dollop of yogurt, and chives. Serve warm
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Disclosure: this is not a sponsored post. I am, however, a part of Cabot’s Cheeseboard and receive samples of their products on a quarterly basis.
RDelicious Kitchen @RD_Kitchen
Everything Bagel Hasselback Potatoes via RDelicious Kitchen @RD_Kitchen

The Ultimate PB&J

30 minutes or less, Dairy Free, Egg Free, Quick & Easy, Recipes, Sandwiches & Burgers, Vegan, Vegetarian
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Calling all PB&J lovers – this recipe is for you! Turn a classic into something new and exciting, like this Ultimate PB&J.
The Ultimate PB&J via RDelicious Kitchen @RD_KitchenI lived off PB&J growing up. It is so quick and easy to make, plus portable. This month The Recipe ReDux challenged members to cook with at least 3 ingredients that are actually in your refrigerator or pantry right now. 99% of the time, my kitchen will never be without peanut butter, bananas, bread, and chia seeds. They are staples.
The Ultimate PB&J via RDelicious Kitchen @RD_Kitchen

Turn a classic into something a little fancier – The Ultimate PB&J

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I was craving a classic PB&J this weekend, but with this challenge, I wasn’t just going to slather peanut butter and jelly on bread and call it a recipe, so I decided to add a little culinary twist to this classic for this RR challenge.

For a good PB&J (or any sandwich), make sure to start with hearty whole grain bread. Next, comes my favorite part, the peanut butter! I ran out of one of my favorites, Betsy’s Best, so I made my own version by mixing natural peanut butter with cinnamon and chia seeds. Then, topped with bruleed bananas, strawberries, and chopped peanuts, I’d say this is definitely gourmet compared your standard PB&J.

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the ultimate peanut butter and jelly cut in half on a white plate

The Ultimate PB&J

  • Author: Julie @ RDelicious Kitchen
  • Yield: 1
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Ingredients

Scale
  • 2 slices whole grain bread, lightly toasted
  • 2 tablespoons natural peanut butter
  • 1 teaspoon cinnamon
  • 1 teaspoon chia seeds
  • 1 teaspoon coconut oil
  • 1 banana, sliced in half lengthwise
  • 2 strawberries, sliced
  • 1 tablespoon peanuts, chopped

Instructions

  1. In a small bowl, stir together the peanut butter, cinnamon, and chia seeds. Set aside.
  2. In a small pan over medium heat, melt the coconut oil. Place bananas in pan and cook until golden brown.
  3. On one slice of bread, spread the peanut butter. Top with the cooked bananas, strawberry slices, and chopped peanuts. Place other slice of bread on top and enjoy!
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RDelicious Kitchen - Julie Harrington Consulting LLC - @rdkitchen
The Ultimate PB&J via RDelicious Kitchen @RD_Kitchen

The Ultimate PB&J via RDelicious Kitchen @RD_Kitchen

Smoked Salmon and Dill Sheet Pan Frittata

Breakfast & Brunch, Dairy Free, Dietary, Gluten Free, MAIN DISHES, Make ahead, Nut Free, One pot/dish, PREP, Quick & Easy, Recipes, Seafood
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Serve eggs family-style with this Smoked Salmon and Dill Sheet Pan Frittata that will kick your breakfast or brunch up a notch.
Smoked Salmon and Dill Sheet Pan Frittata via Chef Julie Harrington, RD @ChefJulie_RD #smokedsalmon #salmon #breakfast #frittata #eggs #sheetpan #seafoodWay back when one of my first jobs was at a bagel shop. It was one of my favorite jobs. I worked with my friends and got to enjoy endless bagels and coffee. The only downside was getting to work at 5:00 am on a weekend.
Smoked Salmon and Dill Sheet Pan Frittata via Chef Julie Harrington, RD @ChefJulie_RD #smokedsalmon #salmon #breakfast #frittata #eggs #sheetpan #seafoodNow, I love enjoying a leisurely brunch on the weekend. One thing the bagel shop introduced me to was smoked salmon or also known as lox. I still remember this one customer who always ordered – an everything bagel with cream cheese, lox, tomato, red onion, and capers. Of course, I had to try it.

Step up your #brunch game with this Smoked Salmon and Dill Sheet Pan Frittata

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Smoked Salmon and Dill Sheet Pan Frittata via Chef Julie Harrington, RD @ChefJulie_RD #smokedsalmon #salmon #breakfast #frittata #eggs #sheetpan #seafoodThat’s when my smoked salmon love affair began. It is now a staple at my brunches. I love the addition of the smoked salmon in this frittata. Plus, baking it in the sheet pan makes it so easy to serve! Smoked Salmon and Dill Sheet Pan Frittata via Chef Julie Harrington, RD @ChefJulie_RD #smokedsalmon #salmon #breakfast #frittata #eggs #sheetpan #seafoodOften times the term lox and smoked salmon are used interchangeably, but there is a difference. Lox was traditionally only made from the belly of salmon. The salmon is salt-cured or brined but never cooked or even smoked. It has a very smooth silky texture. Smoked salmon is a much more generic term than lox. Smoked salmon can be made from any part of the fish, and it starts with salt curing or brining, just as in lox.

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piece of Smoked Salmon and Dill Sheet Pan Frittata on a white plate with a gold fork

Smoked Salmon and Dill Sheet Pan Frittata

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 8
  • Category: Breakfast
  • Method: Oven-Baked
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Ingredients

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  • 12 eggs
  • 5 ounces smoked salmon (lox), chopped
  • 3 scallions, chopped
  • 1/2 cup dill, roughly chopped
  • 1-pint grape tomatoes, sliced in half
  • salt and pepper, to taste

Instructions

  1. Prep:
  2. Preheat the oven to 350 degrees F. Spray a 13×9 inch deep baking dish with cooking spray. Set aside.
  3. Whisk eggs in a large bowl. Season with salt and pepper.
  4. Spread smoked salmon, scallions, dill, and grape tomatoes evenly in the bottom of the baking dish.
  5. Gently pour eggs over the smoked salmon mixture.
  6. Bake in the oven for 20 minutes, until eggs are cooked through and top begins to brown.

Keywords: #smokedsalmon #salmon #breakfast #frittata #eggs #sheetpan #seafood

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

Smoked Salmon and Dill Sheet Pan Frittata via Chef Julie Harrington, RD @ChefJulie_RD #smokedsalmon #salmon #breakfast #frittata #eggs #sheetpan #seafood

Quick Pickled Onions

Dairy Free, Dietary, Egg Free, Gluten Free, MAIN DISHES, Make ahead, Nut Free, Quick & Easy, Recipes, Side Dishes, Vegan, Vegetarian
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A jar of quick pickled onions in your refrigerator gives you last-minute, tangy addition to many dishes.

Quick Pickled Onions via Chef Julie Harrington @ChefJulie_RD #pickledonions #onions #pickling #fermentedfoods #topping #condiment #makeahead

My fiance LOVES red onion. In my opinion a little too much. Now every time he makes tuna salad, I need to supervise because the last time he made it I think there was more red onion then actual tuna. It should have been called a red onion salad.

Quick Pickled Onions via Chef Julie Harrington @ChefJulie_RD #pickledonions #onions #pickling #fermentedfoods #topping #condiment #makeahead

While I do enjoy onions, raw onions are not always my favorite. I sometimes feel like they overpower a dish. Have you ever tried pickled onions instead? I now have been adding these tangy slices into my dishes to get more of a tangy red onion flavor instead that sharp and pungent red onion flavor that can take over the whole dish.

A jar of quick pickled onions in your refrigerator gives you a last minute, tangy addition to many dishes
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Quick Pickled Onions via Chef Julie Harrington @ChefJulie_RD #pickledonions #onions #pickling #fermentedfoods #topping #condiment #makeahead

There are so many uses for pickled onions. Add to sandwiches, use as a condiment to top tacos or egg salad, or toss them into grain salads. Their tart and tangy flavor and their bright pink color will perk up any dish.

Quick Pickled Onions via Chef Julie Harrington @ChefJulie_RD #pickledonions #onions #pickling #fermentedfoods #topping #condiment #makeahead

As the pickled onions continue to brine in the refrigerator, they will turn to vibrant pink in color. Make sure to store your pickled onions in a glass container (I used a mason jar). Most metals will react with vinegar and plastic will absorb the flavors. Plus, being able to see them is always a little reminder when I open my refrigerator to top my dishes with them.

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quick pickled onions in a mason jar

Quick Pickled Onions

  • Author: Chef Julie Harrington, RD
  • Prep Time: 2 hours
  • Total Time: 2 hours
  • Yield: 8
  • Category: side dish
  • Method: no cook
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Ingredients

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  • 1/2 cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 1/2 teaspoon kosher salt
  • 1 cup water
  • 1 red onion, thinly sliced

Instructions

  1. In a mason jar, combine the apple cider vinegar, sugar, salt, and water. Close the lid and shake until sugar and salt have dissolved. (Or can be whisked in a bowl)
  2. Add the onions to the mason jar, making sure all the onions are submerged. Let sit at room temperature for at least 2 hours. (see notes for the make ahead version)
  3. Drain onions before using.

Notes

MAKE AHEAD: Can be made 2 weeks ahead. Cover and chill.

Keywords: quick pickled onions, pickled onions, onions, condiment, topping

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