November Recipes of the Month

Printable Recipe Card

• 7 ounces sourdough bread, cut into ½-inch cubes
• 1 tablespoon butter
• 4 ounces diced apples
• 4 ounces chopped onion
• 2 ounces chopped celery
  
• 1 tablespoon chopped sage
• 1/8 teaspoon ground black pepper
• 3 tablespoons chopped parsley
• 1/2 cup chicken broth
• 1 egg, beaten

1. Preheat oven to 375°F. Prepare sheet pan and a square casserole dish with cooking spray.
2. Spread bread cubes onto prepared sheet pan in even layer. Bake until toasted, about 15 minutes.
3. In a large sauté pan over medium-high heat, melt butter. Add apple, onion, celery, sage and pepper. Sauté until tender. 
   
4. In a small bowl, whisk together chicken broth and egg.
5. In a large bowl, combine toasted bread, apple mixture and parsley. Pour egg mixture over top. Transfer to prepared casserole dish. Bake until lightly browned, about 20 minutes.

Printable Recipe Card

• 11 large eggs
• 1 tablespoon olive oil
• 1 small uncooked onion(s), thinly sliced (about 1 cup)
• 2 cups cooked broccoli, chopped
• 1 pinch kosher salt (or to taste)
• 1 pinch black pepper, freshly ground (or to taste)
• 1/2 cup low fat shredded cheddar cheese, sharp variety

1. Preheat oven to 400°F; position rack in middle of oven.
2. In a large bowl, whisk together eggs; set aside.
3. In a 10-inch ovenproof nonstick skillet, heat oil over medium heat until shimmering. Add onion and cook, stirring, until it begins to soften, 4 minutes. Add broccoli and cook, stirring, until warmed through, 2 minutes more. Season to taste with salt and pepper.
4. Pour eggs over vegetables, covering them evenly; cook, gently lifting and pushing cooked edges toward center, allowing liquid egg to fill space, about 4 minutes. Sprinkle with cheese and transfer pan to oven. Bake until frittata is golden brown and puffed up, 12-15 minutes (frittata should be just slightly soft in center). Transfer frittata to a cutting board, cut in 6 wedges and serve immediately.