Mini Asparagus and Gruyere Frittatas

Healthy, gluten free and Passover friendly, these frittatas are winners! Best of all, they can be frozen for up to 3 months. However, you will want to pop one into your mouth soon after they come out of the oven. Luckily, they are made in a muffin tin so they are portion controlled.


  • 6 large eggs

  • 2 large egg whites

  • ¼ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • ½ cup 1% milk

  • ½ cup shredded Gruyere cheese

  • 2 teaspoons fresh thyme leaves, finely chopped

  • 1 tablespoon olive oil

  • 1 shallot, minced

  • ¾ bunch asparagus, cut into 1-inch pieces, or 2 cups other green vegetables


1.     Preheat the oven to 375F. Spray a 12-cup muffin pan with cooking spray

2.     In a large bowl, whisk together the eggs and egg whites. Stir in the salt, pepper, milk, cheese, and thyme. Set aside.

3.     In a small sauté pan, heat the oil over high heat. Add the shallot and sauté for 1 minute. Add the asparagus and sauté for 5 minutes more, until the asparagus is bright green. Allow to cool slightly, then add the shallot-asparagus mixture to the bowl with the egg mixture.

4.     Evenly pour the egg mixture into the wells of the prepared pan and place it in the middle of the oven. Bake for 23 minutes, until the tops are golden and a toothpick inserted in the middle comes out clean. Allow the frittatas to cool slightly, then pop them out of the pan and serve. Or let them cool completely, remove them from the pan, and store them in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat the frozen frittatas in a 325F degree oven for 20 minutes. 

Spicy Carrot Sticks

Easy to prepare, kid friendly, holiday friendly... what more can I say? This recipe for spicy carrot sticks is a winner. 


  • 12 medium or 1 bag of carrots, peeled, ends trimmed

  • 2 egg whites from a large egg

  • 3 tablespoons olive oil

  • 1 tablespoon water

  • 1 ½ teaspoons garlic powder

  • 1 ½ teaspoons ground cumin

  • 1 ½ teaspoons sugar

  • ½ teaspoon paprika

  • ¼ teaspoon ground white pepper

  • 1 teaspoon coarse sea salt or kosher salt  


1. Preheat oven to 450F. Line a jelly roll pan with parchment paper. Set aside.

2. Cut each carrot in half to make 2 (3-4 inch) pieces.

3. Cut each carrot half in half lengthwise. With the cut-side-down on your cutting board, cut each half into 3 equal strips to make carrot sticks.

4. Place the egg white into a large shallow bowl or container and whip with a fork or whisk till foamy.

5. In a large bowl, mix the olive oil, water, garlic powder, cumin, sugar, paprika, and white pepper.

6. Place the carrot sticks into the beaten egg; turning to coat the carrots in the egg white.

7. Remove the carrots from the egg white and stir into the spice mixture. Arrange in a single layer on the prepared pan. Sprinkle with salt.

8. Roast, uncovered, for 20 minutes.

9. Transfer to a serving plate or bowl.