This egg frittata recipe is a super easy way to make your eggs go a long way! And, you don’t have to cook every morning! The other good news… You can put just about anything you want into your egg frittata. Moreover, there isn’t a whole lot of actual cooking involved. You mix the eggs together and pour the mixture over whatever else you want to add and then pop it into the oven. I decided to do an Italian frittata today with sun-dried tomatoes, pancetta, spinach and parmesan cheese.


Cook pancetta in small skillet until slightly crispy. Add spinach and sun dried tomatoes until spinach is wilted. Grease nonstick skillet and dump veggie mixture into skillet. Whisk eggs, milk, and salt and pepper together. Then pour over veggie mixture. Top with cheese. Let cook on medium heat until you see some bubbles in the egg mixture before putting into the oven. Cook in oven at 400 degrees for 8-10 minutes.

TIP: You can also do this as egg cups with all the same ingredients. Just use a muffin tin and bake!




This is probably my “go-to” recipe when in doubt because it’s delicious and pretty darn easy. So get the full recipe here!


It’s pasta so it can’t be that hard right…? This is also another easy recipe I will make as a side some nights. It’s kinda my version of cacio e pepe!


Cook pasta according to packaging. Add olive oil, juice from lemon and lemon pepper seasoning. Then mix together and sprinkle with parmesan cheese! P.S. Sometimes I’ll add chicken or shrimp if it’s my main meal.


If you’ve never invested in a dutch oven (or insta pot…I should get one) then why not do it now? When majority of what you have to do for a good meal is combine it all into a big pot and let it simmer how hard is that? For instance, my favorite chicken bake is an artichoke tomato bake with 1 can of diced tomatoes, 1 can marinated artichokes, seasoning, and parmesan cheese. Serve it with zucchini noodles or pasta and it’s so good!

Or sometimes I’ll do an Asian version with broccoli, carrots and teriyaki or soy sauce. Then serve it over some rice. SO easy.

The key is just to make sure you season pretty good since there aren’t that many ingredients.


Heat olive oil in dutch oven over medium high heat. Season chicken breasts with favorite seasoning. Salt and pepper is fine. Then sear chicken on each side for about 2-3 minutes per side. Remove chicken from pan. Add veggies and sauté for about 3-5 minutes or as needed. Stir in flour to thicken. Pour sauce over veggies and mix together. Place chicken back into pot (really wiggle them into the pot so they aren’t sitting on top of veggie mixture). Cook on low heat for 45 min to 1 hour.

*Check chicken after 30 minutes so you don’t over cook it.


Another super simple one pot dish! Clearly I’m all about the least amount of cleanup if possible. Whenever I would host Bachelor Monday nights for the girls I would almost always have this in my lineup. The hardest part is probably just shredding the chicken when it’s done. And then setting out all the toppings!


Mix salsa, taco seasoning, and 2 juiced limes in crockpot. Add chicken breasts to crockpot and coat with salsa mixture. Cook on low 4-5 hours (or until chicken is done – my crockpot cooks super-fast!). Remove chicken from crockpot and shred with two forks. Add chicken back to crockpot and mix. Build your taco!

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