by jilldahan on January 26, 2014

Proceeds from the sales of Starting Fresh! will benefit the Boston Childrens Hospital surgical unit where my son has been treated the past 2 years.

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Grilled Summer Veggie Frittata

by jilldahan on July 1, 2014

Summer holidays are finally here and having all my boys home plus their friends requires quick, easy, delicious and nutritious food to feed them so I can enjoy all the outdoor activities with them and not be stuck in the kitchen!  Voila! This frittata is not only incredibly fast to pull together but it is a great way to use up those farmers market stragglers lurking in the bottom of the veggie drawer.  Frittatas are easier than quiches because they have no crust. They can be served hot or room temperature so they are not just great for breakfast but also for a picnic lunch or a casual al fresco dinner too. Eggs are a great supply of choline which have been shown to have lots of brain benefits and fear not the yolks as they are not the cholesterol villians they were once thought to be but instead hold heaps of nutrition and flavor not to be missed.  I love a creamy local goats cheese melting throughout but you can use any tasty cheese you have on hand.  So break an egg and get cracking!  This little gem will become a summer staple in your house!


Grilled Summer Veggie Frittata

Makes 1 that serves about 6

6 tbsp water (filtered if possible)
12 large organic eggs
2 cups (8oz/225g) mild goats cheese
1/2 tsp extra virgin coconut oil for greasing the pan
3 cups (5oz/145g) fresh baby spinach
1/2 a red onion sliced thinly
1 red pepper deseeded and sliced thinly
1/2 cup (4oz/115g) sun dried tomatoes, diced
1/2 (2 oz/55g) freshly grated parmesan cheese
3 tbsp fresh thyme of oregano leaves

Place eggs, thyme, water, and half the goats cheese in a blender and blend on high until combined.  Grease a round 9 inch pan with a little oil and add the red pepper and onion slices.  Bake at 375 for about 10 minutes until softened. Remove from the oven and toss in the spinach and tomatoes and stir to wilt.  Pour the egg mixture over the top and bake for another 10-15 minutes until just set in the middle.  Top with the rest of the goats cheese and parmesan and then return it to the oven for about 3 minutes until the cheese is just melted.  Cut into wedges and serve hot or room temperature.

This recipe can be done in muffin cups for individual portions and just reduce the cooking time by half.



In the Mornin I’m Makin’ Waffles

June 11, 2014

Fathers day is just around the corner and growing up my Dad was the waffle chef in our house.  Every Sunday, after church, my Dad would get the waffle maker out and whip some up.  I can still remember the excitement of turning the corner into the kitchen and seeing Dad at the waffle maker […]

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Coconut Caramel Drizzled Strawberries with Crushed Pistachios

May 21, 2014
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Depending on where you live now or in the next few weeks is the ultimate time to buy or pick local, juicy, sweet strawberries!  Our farmers market has some absolute beauties, so I decided to make this for a sampling at the market last Saturday!  This dish is almost effortless to put together, looked elegant, […]

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Oaty Bars

April 28, 2014
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These little gems are not only a doddle to whip up but they are wholesome and healthy enough to have everyday! They are a staple in my house during term times.  These bars make a great breakfast on the go, lunchtime treat, after school snack, or late night study break! You can even add dark […]

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Mum’s Deviled eggs

April 14, 2014
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Nobody makes deviled eggs like my mum! She has been making them for as long as I can remember and constantly gets requests to bring these to ‘dos’. They are always the first things to be gobbled up!  Now Easter and eggs, whether it be chocolate or chicken, go together like bunnies and carrots so I […]

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Good For You Chocolate Chip Cookies

April 7, 2014
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It was April fools day however this ‘good for you chocolate chip cookie’  is no April fools joke! They are as delicious as any decadent homemade favorite but packed  with  protein, fibre, vitamins, and minerals too! These cookies are gluten free and  really low in sugar,  so no brain fog or tummy troubles after munching […]

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Springtime Spinach St Patty’s Day Roulade

March 18, 2014
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Springtime is here they tell us and yet looking out at my car the image coming back does not match! A cold and frosty day is in store in the South on this St Patrick’s Day. Typically people do all kinds of crazy things on this day from pinching anyone not wearing green to dying […]

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Ginger Cookies

March 8, 2014
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It’s this  time of year that bugs abound and I’m not talking about the summertime squashable ones! Everywhere people are sneezing and feeling peeky so I created this ginger cookie to tempt even the dodgiest  of tummies. It is full of protein, vitamins,  minerals, some antibacterial properties, and is low in sugar too with no […]

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Chocolate Good For you Truffles

February 17, 2014
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It’s Valentines Day and choccie heaven day too! The problem with showering your loved one and yourself with choccies is that most of them are filled with all kinds of little nasties that may taste good but not be so good for you. No need to despair there is a delicious choccie solution here! This […]

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