Breakfast

This quick and hearty meal is perfect for a fall supper. Feel free to sub in any dark, leafy green for the collards, such as kale or Swiss chard. And, if you like spice, sub in chorizo or Andouille sausage for the meat.

Frittatas are a perfect dish to make and serve in a cast-iron pan. Leftover frittata is also delicious enjoyed cold.

Traditionally made with potatoes, these little fritters are wonderful paired with applesauce and sour cream.

A few spices transform plain tempeh into something that tastes like Italian breakfast sausage.

Think of a frittata as a crustless — and much less fussy — quiche. Here, spicy arugula is beautifully tempered by earthy mushrooms and creamy goat cheese.

Have a craving for pizza but trying to avoid gluten? Get creative and try using a frittata as your “crust.”

Commercial protein drinks and shakes usually contain a lot of questionable ingredients. Why not whip up your own instead?

Most flavored yogurts are loaded with sugar. This concoction is naturally sweet and adds seeds for extra crunch and protein.

The perfect brunch dish hits an Indian-inspired note. Not a tofu fan? Scramble up a few eggs instead.

It’s easy to customize this luscious dish. Substitute diced peppers or sautéed mushrooms for the tomatoes and scallions, try different herbs such as chives or marjoram, or add a little grated cheese on top of the cream.

Pair with a green salad for an easy dinner. You can adapt the frittata recipe by using other cheeses, or adding minced, sun-dried tomatoes, roasted red peppers and other ingredients.