Preheat your oven to 375°F (190°C). In a bowl, whisk together the eggs, milk, salt, and pepper. Set aside. Heat olive oil in ...

Add zucchini; boil 1 minute and drain. In a large bowl, combine potatoes and zucchini with olives, celery and onion; sprinkle with dill. In small bowl, combine oil, vinegar, seasoned salt and dry ...

A keto-friendly, gluten-free breakfast or brunch classic. Using a food processor or box grater, shred zucchini, onion, and mushrooms. Transfer shredded vegetables to a strainer and press down to ...

Place zucchini, peppers and onion on a rimmed sheet pan. Drizzle with oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper; toss well. Bake for 15 minutes.

Ingredients: Makes 4 servings. 1/3 cup olive oil; 1 jalapeno pepper, minced; 1/2 red onion, thinly sliced; 2 zucchini, thinly sliced; 8 eggs; 2 tbsp red wine vinegar ...

Next time you want to serve breakfast for dinner, consider a frittata with all of the flavors of a breakfast sandwich. A frittata is far simpler to prepare than fried eggs to order, ...

If you need to spruce up your usual breakfast rotation, a homemade egg white frittata will definitely do the trick. This dish is a baked omelette consisting of egg whites, cheese, vegetables and ...

Add the sausage meat and onion and cook over moderately high heat, breaking the sausage up into small pieces, until browned and cooked through, about 5 minutes. Transfer to a plate.

1 yellow bell pepper, seeded, cut into 1 1/2-inch dice. 1 red onion, cut into 1 1/2-inch dice. 1/3 cup extra-virgin olive oil. Kosher salt and freshly ground black pepper ...