recipes

Preheat the oven to 375˚F (190˚C, or gas mark 5) and line a 12-cup muffin pan with liners.

In a large bowl, stir together the flour, baking powder, and salt.

In a separate bowl, whisk together the eggs, milk, maple syrup, melted butter, and vanilla extract.

Pour the wet ingredients into the dry, and mix until just combined.

Divide the batter evenly among the 12 muffin cups.

Bake for 16 to 18 minutes, until the muffins have domed and spring back when pressed lightly.

Transfer the muffins to a rack to cool.

Store leftover muffins in an airtight container for 3 to 4 days at room temperature, or freeze for extended storage

Preheat the oven to 400˚F (200˚C, or gas mark 6).

Heat the olive oil in a cast-iron skillet over low heat.

Add the garlic and cook for 1 minute, until fragrant.

Turn off the heat,add the spinach, and cover the skillet.

Let sit until the spinach is slightly wilted, 3 to 4 minutes.

Transfer to a bowl, add the quinoa, stir to combine, and set aside.

Continue with the instructions for the frittata, pouring the egg mixture into the skillet and omitting the cheese in the base recipe.

Before placing the frittata in the oven, sprinkle the spinach mixture and cheese over the eggs.

In a cast-iron skillet, heat the olive oil over low heat.

Add the onion and red pepper, cooking until the onion is soft and fragrant, 4 to 5 minutes.

Stir in the corn and continue to cook for another 6 to 7 minutes.

Transfer the mixture to a bowl and mix in the cilantro.

Continue with the instructions for frittata, pouring the egg mixture into the skillet and omitting the cheese from the base

recipe.

Before placing the frittata in the oven, evenly distribute the corn mixture over the eggs and sprinkle with the crumbled

cotija cheese.

Serve the frittata with the wedges of avocado and lime.

In a cast-iron skillet, heat the olive oil over medium-low heat and add the green garlic.

Cook until tender and fragrant, 3 to 4 minutes.

Stir in the diced asparagus and red pepper flakes.

Continue cooking until the asparagus is bright green and slightly tender, 4 to 5 minutes.

Continue with the instructions for the frit from the base recipe.ata, pouring the egg mixture over the cooked asparagus and omitting the cheese

Sprinkle the goat cheese on top before placing the frittata in the oven.

Preheat the oven to 425˚F (220˚C, or gas mark 7).

Heat the olive oil in an 8-inch (20 cm) cast-iron or other oven-safe skillet over medium-low heat.

In a large bowl, whisk together the eggs, milk, salt, and pepper.

Pour into the skillet and cook for 5 to 6 minutes, until the bottom is set.

Sprinkle the cheese on top.

Transfer to the oven and bake for another 12 to 16 minutes, until the frittata has puffed up, doesn’t jiggle, and is beginning to brown.

Remove and let cool slightly before slicing.

Preheat the oven to 400˚F (200˚C, or gas mark 6).

Toss the sweet potatoes, 1½ teaspoons (7.5 ml) of the olive oil, pepper, and salt together in a roasting pan and spread the potatoes in a single layer.

Roast until the potatoes are tender, 20 to 25 minutes.

While the oats cook, heat the remaining 1½ teaspoons (7.5 ml) oil in a large skillet over medium-low heat.

Carefully crack the eggs into the skillet and cook until the whites are set, 2 to 3 minutes.

Flip and continue to cook the eggs until the yolks are as firm as you like them, 2 minutes for over-easy or 4 minutes for over-hard.

When the oatmeal is done, stir in the cheese until melted.

Divide the oats between 2 bowls and top each with half the sweet potatoes and a fried egg.

Roasted squash, such as butternut, works well in place of sweet potatoes.

Remove from the heat and stir in the heavy cream.

Let sit until the oats are done, 5 to 6 minutes.

Top the oats with the apple mixture and a sprinkle of pecans.

The night before, combine all the ingredients in a bowl.

Cover and refrigerate overnight.

Serve cold the next morning.