Ingredients

8 eggs
3/4 c. spinach pesto
Salt and black pepper, to taste
1 t. extra virgin olive oil
1 c. cherry tomatoes, diced
2/3 c. mozzarella cheese, shredded

Directions

1. Preheat oven to 425°
2. Beat the eggs in a medium bowl. Add pesto, salt, and pepper and whisk to combine.
3. Heat olive oil in a medium non-stick skillet over medium heat. Pour in egg mixture and place tomatoes evenly around pan. Sprinkle with cheese and cook until edges of egg begin to set, about 2-3 minutes.
4. Transfer pan to oven. Bake until the center is puffed up and set, about 10-12 minutes. Remove pan from oven and let cool for 5-10 minutes before serving.

Makes 6 servings.

Ingredients

1 lb. orecchiette pasta
¼ c. extra virgin olive oil
2 c. sweet corn kernels, fresh or frozen
2 c. cherry tomatoes, quartered
¼ c. plain Greek yogurt
Salt and black pepper, to taste
2/3 c. fresh cilantro, chopped, divided

Watermelon Mint and Feta Salad:

4 c. watermelon, cubed and seeded
6 fresh mint leaves, minced
1/3 c. Feta cheese, crumbled
3 T. fresh lime juice
2 t. salt Continue reading →