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Chard & Chorizo Frittata

Chard & Chorizo Frittata Recipe
We love frittata recipes for weeknights because they are the ultimate no-fuss healthy dinners. In this gorgeous, healthy chard and chorizo frittata recipe, we add convenient shredded frozen hash browns to keep it hearty. Finish cooking the eggs under the broiler to turn the top of the frittata a lovely golden brown.

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Brussels Sprout & Potato Hash

Brussels Sprout & Potato Hash Recipe
This vegetarian Brussels sprout and potato hash recipe is a quick, easy dinner, perfect for a cool fall evening. Resist the urge to stir it too much! Cooking the hash undisturbed allows a crispy caramelized crust to form on the potatoes at the bottom of the pan. Look for hash browns that don’t have added salt to help keep sodium in check.

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Sunny-Side Beans

Sunny-Side Beans Recipe
In this lovely vegetarian green bean salad recipe, eggs are baked over a bed of saucy beans in ovenproof bowls or ramekins. (The runny yolk mingles deliciously with the melted butter.) The dish uses a combination of green beans in the pod plus a cup of the beans shelled out—known as “shelly beans”—or baby lima beans or crowder peas. Crowder peas are any variety of field pea, such as a black-eyed pea.

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Chickpea & Potato Hash

Chickpea & Potato Hash Recipe
The eggs cook right on top of this chickpea and potato hash—cook them a few extra minutes if you prefer hard-set eggs. Serve with warm pita bread and a cucumber salad with mint and yogurt.

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Pancetta & Greens Frittata

Pancetta & Greens Frittata Recipe
This frittata is packed with hearty greens and leeks with a touch of salty bacon or pancetta and Asiago cheese for flavoring. We tested the recipe both with egg substitute and whole eggs. It works great either way, but has fewer calories and less saturated fat when you use egg substitute.