lola rugula deli style medium rare roast beef

asparagus frittata

I have to confess I’ve been on a bit of a frittata kick lately. I mean really, what’s not to love about something that’s so easy to make and that you can pack full of all the veggies you love?

Asparagus is growing rampant in our garden right now; it’s seriously one of the best gardening investments that I’ve ever made. It comes back in full force year after year, it’s really nutritious and, of course, it goes great with eggs. So, needless to say, asparagus frittata has been on our menu more than a few times in the last few weeks. So far, my husband isn’t complaining.

lola rugula asparagus frittata recipe

asparagus frittata recipe

  • 1 tablespoon olive oil (or butter)
  • 2 cups diced asparagus
  • 3 scallions, sliced
  • 8 large eggs
  • 3/4 cup cottage cheese
  • 1/2 cup half and half
  • 1/2 cup shredded cheese – I used an Italian blend for this mix which consisted of mozzarella, provolone, parmesan and asiago
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Preheat oven to 375

Over medium-high heat, heat olive oil in10-inch ceramic or other non-stick skillet.

Add asparagus and scallions and cook for about 10 minutes, stirring occasionally.  The asparagus should still have a bit of a “bite” to it when adding the egg mixture.

While the asparagus is cooking put the remaining ingredients in a large bowl and whisk together until well-blended and frothy.

Add the egg mixture to the asparagus mixture and place in a preheated. Cook for about 18-20 minutes. When done, the center will have puffed up a bit and the edges will be just starting to turn golden. Remove from the oven, let sit 5 minutes, slice and serve.

lola rugula asparagus and scallion frittata recipe

I love a good frittata – it’s a wonderful meatless Monday dish, especially if you serve it with a mixed green salad on the side.

If you’re not a fan of asparagus, feel free to substitute your favorite veggie (or veggies) because trust me, this is great with broccoli, broccolini, sweet peppers, zucchini…use your imagination and play with your food a bit.


lola rugula deli style medium rare roast beef

power balls

If you’re on Facebook or Pinterest (and really, who isn’t on at least one of them at this point), then I’m pretty sure you’ve seen a recipe for no-bake energy balls or energy bites. I’ve played around with a few of them and come up with my own version, which I like to call Power Balls. Catchy, right? I know, I’m a genius.

I already make a killer chewy breakfast bar, but these little babies are quicker, so there’s a bonus right there. And, like most recipes, this one is easy to customize to whatever your tastes are. Of course, if eggs for breakfast are more your style, I also make one heck of a veggie and egg casserole. Just sayin’.

power balls recipe (aka: energy bites)

  • 2 cups old fashioned oats
  • 1/2 cup hemp seed
  • 2 tablespoons chia seeds
  • 1/2 cup shredded, unsweetened coconut
  • 1/2 cup sunflower seeds (raw or toasted – I’ve used both…it’s your call)
  • 1/3 cup honey
  • 1 teaspoon vanilla or almond extract
  • 1/2 cup good-quality dark chocolate, chopped into bits
  • 1 generous cup nut butter, preferably organic

Combine all ingredients well in a large bowl. Chill in the refrigerator for at least one hour. Roll into ball size of your choice and refrigerate. (feel free to roll it into one big ball, if you like. I’ve not tried this yet but it could be fun)

When mixing, I use the back of a large silicon spoon to smash everything together; toss and then repeat…it’s easier than stirring because the mix is quite thick. Once they’re well chilled, I like to roll mine into small, one-bite chunks, so this recipe makes a good 40 or so balls.

Benefits? Oats are well known for their benefits, including dietary fiber and helping to lower cholesterol levels. Hemp seeds are a good source of omega 3 and omega 6 fatty acids, which are good for your heart. They are also a good source of protein and fiber. Chia seeds are also high in protein, omega 3 and 6 fatty acids, plus they’re a good source of calcium. See why I call these Power Balls?


I always encourage you to play with your food and this recipe is no exception. Switch out the sunflower seeds with the nut of your choice (chopped almonds, cashews or hazelnuts are great, too). Or, lose the nuts and use dried berries, instead.

As far as nut butters, so far I’ve made these with almond butter, sunflower seed butter and peanut butter and they’re all tasty in their own way. You really just have to go with what you (or your family) prefer.