Spiralized Apple and Brussels Sprouts Frittata

So I'm just going to get right to it - I know the combo sounds a bit odd. apples and Brussels sprouts? But I'm telling you it is just SO good! It's one of those you need to trust me until you try it, because it's life changing. I've been making this combo for a little while now, whether is a frittata, omelet, or scramble. But regardless, it's seriously F-ing delicious. I don't want to waste any more time - let's just get to the goods.

Here's What You'll Need:

-5 eggs, whisked
-15-20 Brussels sprouts, bottoms removed and either halved or quartered depending on size
-1 granny smith apple, spiralized (can be chopped or shredded as well)
-1/4 cup red onion, sliced
-2 tbsp shredded parmesan cheese
-1 tbsp ghee (or non-stick spray or coconut oil)
-Sea salt, black pepper, and any additional seasoning to taste (I LOVE this one, and you can used the code juststacy15 for 15% off)

Serves 2


1) In an oven-friendly pan, melt the ghee over medium high heat on the stove top. 
2) Once melted, spread the ghee all over the bottom and sides of the pan, and add in the Brussels sprouts and cook alone and covered for about 5 minutes.
3) Add in the red onion and continue to cook, stirring occasionally, until the Brussels sprouts really start to soften and brown a bit (about another 5 minutes).
4) Add in the spiralized apple and cook for 2-3 minutes until the apple just starts to soften a bit.
5) Spread out the veggies and apple mixture evenly in the pan, and sprinkle the parm over everything.
6) Mix your seasonings into your eggs, and pour the egg mixture evenly over your apple, veggie, and cheese mixture.
7) Cover the pan and cook for about 3-5 minutes until the sides look cooked and start to come away from the pan a bit.
8) Once this occurs, remove the lid, and pop the entire pan into the oven on broil, cooking for about 5-8 minutes until the frittata is cooked through and a light golden brown on the top.
9) Remove the pan from the oven, flip or remove the frittata with a spatula onto a cutting board. Slice it in half, serve, and enjoy!

So what'd ya think? Has your mind been blown by this delicious, sweet, and savory combo? Let me know in the comments below!

Smoked Salmon, Arugula, Red Onion, & Caper Frittata


So this recipe came as a bit of a no brainer. I'm a pretty big bagel fan, and if you haven't already caught on,  some combination of cream cheese, red onion, and capers is my go to. I either generally switch out smoked salmon or tomatoes depending on how I'm feeling and what I have. I also know that smoked salmon and eggs are DELICIOUS together. So why not make a bagel-inspired frittata/omelet. 

I decided to go with smoked salmon, capers, and red onion plus throw in some baby arugula to add in some seasonal greens and give it another flavor profile. The results were just perfect. I topped it all off with some black pepper, and voila! DO NOT ADD SALT. Smoked salmon and capers are both nice and salty, so no need for that extra salt, trust me. I served mine with some avocado toast, and it was the perfect way to get this week in gear.

Here's what you'll need:

-2 eggs
-1 egg white
-1 oz smoked salmon, cut into small pieces
-1-2 tbsp red onion, sliced
-1 tsp capers
-1/4 cup baby arugula
-black pepper to taste


1) Heat up a small frying pan over medium to medium high heat and coat with cooking spray or oil of choice (I use coconut oil spray).
2) Whip together the eggs and egg white in a bowl.
3) Pour the egg mixture into the pan so that it coats the whole pan.
4) Add in the smoked salmon, red onion, arugula, and capers spreading each throughout the entire pan.
5) Cover the pan and let cook for about 5-7 minutes or until the eggs are cooked through.
6) Remove from heat and plate or fold in half and plate to serve as an omelet. 
7) Top with black pepper, and enjoy!

Let me know what ya think! I love this combination of the fluffy eggs and salty salmon and capers. Plus a little bitterness from the arugula and a bit of sweet from the red onion. It's definitely a winner in my book, and I'd love to hear your take in the comments below.


Arugula, Feta, & Balsamic Red Onion Omelet

Everybody has one of those weekends where you come to Monday feeling bloated and full. I wanted to start off my morning with something of substance, but I didn't want something too heavy. That is where this omelet came into play. It's a vegetarian omelet with some added freshness and a nice combination of sweet, salty, and bitter flavors.

Here's what you'll need:

-1 egg, 2 egg whites (3 eggs total)
-2 1/2 tbsp of feta cheese
-1/4 cup of fresh arugula
-1/8 red onion chopped
-1/2 tsp balsamic vinegar
-Salt and pepper to taste


1) In a bowl whisk together the 1 full egg and 2 egg whites. If you so choose you may make it all egg whites, all full eggs, or whatever combination you're feeling. I chose 1 egg and 2 egg whites to make it a little lighter, but I still get the healthy fats of the 1 egg yolk.
2) Heat up a skillet and toss in the chopped red onion. Let the onion cook for about a minute or so.
3) Add in the balsamic vinegar to the onion and continue to cook for another minute.
4) Remove the onion from the pan and place to the side. Wipe the pan clean.
5) Add the egg mixture to the pan and cover. This allows the steam from the pan to cook the top side of the eggs as well. Once the eggs are no longer runny, flip over the egg mixture.
6) Add feta evenly on top of the egg mixture and re-cover to melt the cheese a bit. At this point you can reduce or even turn off the heat.
7) After about a minute, add the arugula and red onion to the top of the eggs. Fold the omelet over and serve.

I chose to add a side of baked aspargus because I'm a sucker for asparagus. Other good side options might be a slice of Ezekiel toast with avocado and flax seed or mixed fruit if you aren't a fan of asparagus. I hope you enjoy, and I'd love to hear what you think!