Happy Sunday! For brunch, I decided on a frittata, but not just any frittata. After going back and forth between adding goat cheese or cream cheese to the dish, I went the cream cheese route since my guys aren’t always enthusiastic about goat cheese. It was a good call, though I do believe goat cheese would have been equally tasty–perhaps more so.

Cream Cheese-Sun Dried Tomato Frittata

2 tsp olive oil

3/4 cup minced red onion

1/4 cup chopped sun-dried tomatoes

8 eggs

1 tsp Dijon mustard

1/4 tsp sea salt

3 oz reduced-fat cream cheese

1/2 cup sharp cheddar cheese

1 tbsp chopped parsley

1) Add olive oil to large skillet and heat over medium heat; add onions and sun-dried tomatoes; stirring occasionally, cook 5 minutes

2) Meanwhile, crack eggs into medium-sized bowl; add mustard and sea salt; beat mixture until well combined; set aside

3) Reduce skillet heat to low and add cream cheese to onion-tomato mixture; stir until cream cheese melts and coats onion and tomatoes; evenly distribute cream cheese-onion-tomato mixture across surface of skillet and gently pour egg mixture over the top; sprinkle with cheddar cheese and parsley; place lid on skillet and cook 12-15 minutes or until egg sets; serve with toast, preferaby smeared with apricot jam

Servings: 4


Meat and potatoes. What else can I say–other than that my guys were quite pleased 🙂


1/2 cup grainy mustard (I used a stone-ground dijon)

1 tbsp ground cumin

2 tbsp chili powder

2 lbs flank steak, cut into 4 pieces

4 tbsp olive oil, divided

6 small red potatoes, quartered and chopped

1 red onion, quartered and sliced thin

2 tbsp chopped parsley

1/4 cup catsup

1/4 cup honey

1/4 cup red wine vinegar

3 tbsp water

1/2 tsp dried rosemary

1/4 tsp sea salt

1/4 tsp ground black pepper

1) In small bowl, mix mustard, cumin, and chili powder; spread mustard mixture over both sides of steak, place on plate, and refrigerate one hour

2) 10 minutes prior to grilling steak, heat 2 tbsp olive oil (reserving 2 tbsp) in large skillet over medium-high heat and add potatoes and red onion; season to taste with salt and pepper and cook 10 minutes, stirring often; reduce heat to medium, add parsley, and cook 10 minutes, stirring occasionally (while grilling steak)

3) To grill pan (I used cast iron) over medium-high heat, add reserved 2 tbsp olive oil; place steaks in grill pan and grill both sides to desired doneness (we opted for medium, which translated to about 5 minutes each side)

4) Meanwhile, to small saucepan over medium heat, add: catsup, honey, red wine vinegar, water, rosemary, salt, and pepper; stir well to combine and bring to a gentle boil; reduce heat to simmer

5) Remove steaks from pan, place in center of plates, arrange potato-onion mixture around, and drizzle catsup-honey-vinegar over steaks and potatoes; serve

Servings: 4