Recipe Dish Type: Breakfast

Avocado Sunrise Toast

  • Spread smashed avocado over toasted bread and mix with lemon juice.
  • Top with a fried egg.
  • Sprinkle with red pepper flakes and finish with a drizzle of olive oil.

Berry Bliss Toast

  • Spread mascarpone, ricotta and almond butter across the toast in sections.
  • Top with berries, figs and banana slices.
  • Drizzle with honey and finish with olive oil.

Mediterranean Mezze Toast

  1. Spread hummus over toasted bread.
  2. Add roasted red peppers, a spoonful of whipped feta and cherry tomatoes.
  3. Add a small scoop of smashed avocado and sprinkle with za’atar.

Yogurt Bowl

  1. Spoon Greek yogurt into a bowl.
  2. Drizzle 1–2 tsp of the vanilla-infused olive oil over the yogurt.
  3. Add honey or maple syrup for sweetness.
  4. Top with fresh berries and granola or nuts.

Pesto Breakfast Casserole

  1. Preheat oven: Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. Layer ingredients: Spread the bread cubes evenly in the baking dish. Sprinkle spinach, tomatoes, cooked sausage or ham (if using), and mozzarella cheese over the bread.
  3. Mix the egg base: In a bowl, whisk together the eggs, milk, pesto, salt, and pepper. Ensure the pesto is well incorporated.
  4. Pour over layers: Pour the egg mixture evenly over the bread and toppings, pressing down slightly to ensure the bread absorbs the liquid.
  5. Top with Parmesan: Sprinkle grated Parmesan on top for an extra cheesy finish.
  6. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes or until the top is golden brown and the center is set.
  7. Serve: Let the casserole cool for 5-10 minutes before slicing. Serve warm with a drizzle of extra pesto or a sprinkle of fresh herbs, if desired.

Ube Donuts

  • Donuts: Preheat oven to 375°F. Grease 12-cup donut baking pan.
  • In large bowl, whisk together flour, sugar, baking powder and salt until combined. In separate bowl, whisk together almond milk, olive oil, egg and ube extract; stir into flour mixture just until blended.
  • Spoon 2 tbsp batter into each prepared donut mold. Bake for 10 to 15 minutes or until tester inserted in center of donut comes out clean. Transfer to rack; let cool in pan for 10 minutes. (Reinforce donut holes with handle of wooden spoon if necessary.) Let cool completely.
  • Ube Glaze: Meanwhile, in bowl, whisk together icing sugar, almond milk, olive oil and ube extract until blended.
  • Dip donuts in glaze, letting excess drip back into bowl. Let stand until glaze is set.

Tip: Garnish with sprinkles if desired.

Filippo Berio Banana Bread

  • Preheat the oven to 325 degrees Fahrenheit.
  • In a large mixing bowl, whisk the olive oil and honey. Next, add the eggs and whisk again to combine. Then, add the bananas, yogurt, milk, baking soda, vanilla extract, cinnamon, and nutmeg. Whisk again.
  • Using a spatula, stir in the flour; then add the dates (or raisins) and walnuts and stir the batter again until everything is well combined.
  • Lightly oil a non-stick a 9 x 5 loaf pan. Pour the batter into the loaf pan and shake very gently so that the batter is even in the pan.
  • Place in the oven for about 50-55 minutes, check with a toothpick after that amount of time to make sure no batter comes out from the center.
  • If it passes the toothpick test, remove from the oven and let the bread cool for 30 minutes, on a wire rack if available.

 

Inspired by The Mediterranean Dish.

Autumn Breakfast Frittata

  • Preheat oven to broil.
  • Place butternut squash on a greased baking sheet and broil for about 10 minutes until just softened, not browned.
  • While the butternut squash is in the oven, place extra virgin olive oil in a 10 inch oven-safe skillet over medium-high heat.
  • Add shallots and sauté for 2 minutes until softened.
  • Add the mushrooms to the skillet, toss with the shallots and cook for 5-7 minutes until softened and water has cooked off.
  • Add the butternut squash from the baking sheet to the skillet.
  • Season with salt and pepper to taste.
  • Add the thyme and rosemary and toss to combine.
  • Whisk the eggs, egg whites and almond milk together in a medium bowl.
  • Pour the egg mixture into the skillet and let cook for about 5 minutes on the stove top until the edges are set.
  • Transfer the skillet to the oven and broil for 5 minutes until middle is set and edges are starting to turn golden.
  • Remove from oven, let cool a few minutes before slicing.
  • Serve with cranberry sauce if desired.

 

Inspired by Running to the Kitchen

Easter Frittata

  • Preheat oven to 350˚F. Thinly slice artichoke; place in small bowl. Add 1 cup water and vinegar (to prevent artichoke from browning.)
  • Heat 2 tbsp olive oil in large skillet set over medium heat; cook shallots and garlic for 1 to 2 minutes or until slightly softened. Drain artichoke slices well; add to pan along with asparagus, half of the salt and pepper, and chili flakes. Cook for 3 to 5 minutes or until vegetables are tender-crisp. Stir in spinach, mint, parsley and basil until well coated. Remove from heat.
  • Beat together eggs, milk, Parmesan and remaining salt and pepper; stir in vegetable mixture.
  • Heat remaining oil in 10-inch ovenproof, nonstick skillet set over medium heat. Pour egg mixture into skillet; cook for 3 to 5 minutes or until eggs start to set around edges.
  • Transfer to oven; bake for 10 to 15 minutes or until eggs are set. Turn out onto cutting board and cut into wedges.

 

Tip: Sauté 1/4 cup diced pancetta, ham or salami along with veggies if desired.

Carrot Cake with Mascarpone Frosting

Cake:

  • Preheat oven to 350°F. Grease metal 13- x 9-inch cake pan with 1/2 tsp oil and dust with flour. Set aside.
  • In small bowl, stir carrots with buttermilk; set aside. In separate bowl, whisk together flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg, allspice and cloves. Using electric mixer on high speed, beat together eggs, granulated sugar, brown sugar and vanilla for 3 to 5 minutes or until pale and thickened.
  • Reduce speed to medium-low; slowly pour in remaining oil in steady stream. Alternately add flour mixture in 3 additions and carrot mixture in 2 additions, starting and ending with flour mixture, until smooth. Fold in walnuts, and raisins (if using). Scrape into prepared pan and smooth top.
  • Bake for 45 to 50 minutes or until tester inserted in center of cake comes out clean. Let cool in pan for 10 minutes; turn out onto rack. Let cool completely.

 

Frosting:

  • In large bowl, stir together mascarpone, icing sugar, vanilla, orange zest and salt until smooth and well combined. Using electric mixer on high speed, beat cream until stiff peaks form when beaters are lifted. Fold gently into mascarpone mixture; spread over cake. Serve immediately or cover tightly and refrigerate for up to 3 days.

Tip: Mascarpone is an Italian cream cheese that is much richer than traditional cream cheese; it’s less tart with a creamier texture. If desired, substitute brick-style cream cheese for the mascarpone and increase icing sugar to 1/2 cup.