Tag Archives: Eggs

Farmhouse Fennel and Zucchini Frittata with Chicken Apple Sausages & Beautycounter Clean Skincare Holiday Sets Are Here!

Farmhouse Fennel and Zucchini Frittata with Chicken Apple Sausages

Eggs in a skillet with loads of delicious ingredients! Frittatas are the perfect way to use your vegetables, cheese and proteins in the fridge and reduce food waste. They are an easy, all in one skillet to oven meal that makes weeknight dinners easier. I think you are going to love this recipe for Fennel and Zucchini Frittata with fully cooked Chicken Apple Sausages. It’s one pan cooking, and an all in one meal. This would be good with a crisp green side salad. I made it in a heavy cast iron skillet with a ceramic coating inside called ‘The Always Pan’. You will need an approximately 10 1/2 inch skillet for this recipe that is oven safe up to 400 degrees F. If you use a larger skillet, that’s perfectly fine. Just shorten your baking time.

It seems like I am always creating main dish recipes that are fairly quick. That’s because I feel the stress of getting dinner on the table for a family every night, and I think chances are you do too. I like to make homemade meals as much as I can, because they are healthier, and the bonus leftovers help pack lunches the next day. This Frittata is also a great breakfast choice!

You can use this frittata recipe as a template, and substitute equal amounts of other veggies that you have on hand instead too. Frittatas are very versatile, which is another bonus about them. Other suggestions are green, red or yellow peppers, leeks, spinach, kale, mushrooms, broccoli and asparagus.

Here’s how to make it!

Farmhouse Fennel and Zucchini Frittata with Chicken Apple Sausages

Preheat your oven to 400 degrees F.

Ingredients:

12 Large Eggs

1 Large Fennel Bulb, diced

1 Medium Yellow Onion, diced

1 Medium Zucchini, diced

1/2 Cup of Grated Parmesan Cheese

1 cup of Grated Irish Aged Cheddar Cheese (I like Kerrygold)

1 Package of Chicken Apple Sausages, or Another Chicken Sausage you like that is Fully Cooked (I used Butcher Box Sausages)

1/4 Cup of Milk of Choice

2 Tablespoon of Garlic Infused Olive Oil

2 Tablespoons of Butter of Ghee

1 1/2 Teaspoons of Sea Salt of Pink Salt

1 Teaspoon of Black Pepper

Directions: In your oven safe skillet, add the olive oil and butter or ghee. Chop your fennel, onion and zucchini. Add the fennel and onion to the skillet after the fat has melted and the skillet is hot along with 1/2 teaspoon of salt. Sautee these two vegetables, stirring occasionally until they are becoming tender. Then, add the chopped zucchini and another 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and cook for five more minutes. Meanwhile, whisk the eggs in a large bowl, add the milk to the eggs, the remaining 1/2 teaspoon of salt and pepper, and fold in the cheese, reserving about 1/4 cup for the top. Smooth the vegetables in the skillet into an even layer. Slice your sausages, and place them in an even layer on top of the sauteed vegetables. Now, gently pour the egg and cheese mixture over the sausages, and sprinkle with the rest of the cheese.

Place a baking pan under your skillet to catch any possible drips, and transfer it to your preheated 400 degree F. oven. Bake until golden and puffy and set in the center for 30 to 40 minutes.

This recipes makes 4 large servings or 6 regular serving

I’m so excited about these new safer beauty launches. What we put on our skin (our largest organ) absorbs into our bodies! Beautycounter’s 2023 Holiday Assortment has arrived! Yes, I am a consultant and use, trust and love them so much!

**Beautycounter’s Holiday Sets are Here! Clean, Gorgeous, Highly Effective Skincare and Makeup.**

Need a Fall Beauty Refresh? I do! Our Limited Edition Holiday Sets (14 sets!) include new formulas, new scents, new shades and a new category! It’s time to start your holiday shopping! You may not be in the holiday shopping mood yet, but we can always use some self care! So, go ahead and shop for yourself, you’re worth it!!

Shop the new Holiday Sets HERE: https://beautycounter.com/sandrashields or keep reading for all the details!

**Keep in mind that these are limited edition sets and when they are gone, they are gone for good!! We have fewer sets this year, so this is your warning to shop early!!! But, you can get their amazing skin, body and lip care year round. These sets are always pretty special.

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I am so excited about so many of these sets! A few of my must haves is the Main Squeeze Lip Jellies in 5 shades. They are pocket sized and are ultra glossy in different flavors. I stock up every year. The Shimmer & Glow Makeup Duo has a gorgeous, talc free bronzing highlighter and a golden Lid Glow Shadow in a new shade! The Sugar and Silk Body Set (it smells AMAZING) and for all you Countermatch users, we finally have the travel size set!! There are 14 sets, so make sure you go check them all out!

**Polish and Plump with this Beautycounter Holiday Face Set!**

If you have wanted to give your skin extra glow, hydration and smoothness, this set has it all in one! This is the Polish and Plump Face Set! It’s Gorgeous for gifting and a wonderful skincare gift for yourself! This includes an entire smaller sized regimen. The Lotus Glow Cleansing Balm (I love this so much!) is multipurpose! —a hydrating cleanser that moonlights as an overnight facial mask, made with a soothing blend of lotus extract, jojoba seed oil, and avocado seed oil. For softer, smoother, radiant-looking skin in just 10 minutes, also included is our Mini Reflect Effect AHA Smoothing Facial Mask—This makes your skin as smooth as a babies butt! No kidding! It’s an exfoliating formula clinically proven to improve skin texture, tone, and radiance.* and to moisturize…Then the last step is, getting plumped up with the Mini Mighty Plump Ceramide Water Cream! It’s made with two forms of hydrating hyaluronic acid plus barrier-protecting ceramide! This formula works like filler and feels like skin care and delivers real results, real fast. It’s very lightweight.

All the holiday sets are packaged beautifully and the value is very good. For instance this set contains $116 worth of products, but is only $89 for three smaller but still generous sizes.

**Good Scents Hand Cream Trio for Smooth, Soft Hands is Beautycounter Holiday Pretty Set**

This is the hand cream trio in one of the 14 holiday gift sets. They are exclusive scents in a beautiful gift box. Beautycounter hand creams are wonderful year after year, and this is a set that *always* sells out. Aren’t they pretty?

Benefits:

Lightweight, yet hydrating, non-greasy formula.
Softens and moisturizes hands.
Comes in three limited-edition scents: Coriander & Cucumber, Jasmine & Citrus, and Bergamot & Cedarwood.

Featured Ingredients:

Squalane: Derived from olives, it draws moisture into skin to replenish and condition.
Grapeseed Oil: Fast-absorbing and helps maintain moisture.
Jojoba Seed Oil: Works to soothe and moisturize skin.
Shea Butter: Helps hydrate and condition skin.

If you are a first time Beautycounter customer or have a new email you can use code CLEANFORALL20 and receive 20% off your first purchase, including holiday sets. Too busy to shop? I have included a checklist PDF in the photos below, just screen shot it and check off the sets you want, send it back to me, and I will send you a link to a shopping cart already ready for you to just check out. Happy shopping! I have had the opportunity to try all these sets in advance, and they are amazing and so gorgeous to gift!!

Have a happy, health day!

**Beautycounter’s Safer Skincare Holiday Sets for 2023**

Egg, Parsnip and Celeriac Root Hash Brown Skillet

Eggs and Hash Browns are an American classic. I did a remix of the humble, time honored, hash brown by using parsnip and celeriac root vegetables for the hash and made it all in one skillet instead of forming individual hash browns. I received my inspiration for this dish from the Waffled Hash Browns recipe in Cooking Light Magazines March 2017 issue. Skillet meals are trending, and I can see why. The clean-up is easy, it’s all in one pan, and making one big hash is quicker than making individual patties! You can see in the photo how the eggs are nestled into the crispy hash ready to be devoured. This hash is full of nutrition too!

Parsnip Celeriac Hash and Egg Skillet

Egg, Parsnip and Celeriac Root Hash Brown Skillet

The global, cream colored celeriac root and parsnip are both a good source of Vitamin C, B-6, Magnesium, Potassium, and Fiber. Eggs are a good source of protein, and don’t you love it that the yolks are now said to be good for us? I never understood why only part of a complete and natural egg was said to be only half good for us. Yolks are a wonderful source of Omega 3, Vitamins A, D, E, B-12 and K, lutein (for eye health) and more. Here’s the recipe!

Skillet Egg and Parsnip Celeriac Hash Browns

Egg, Parsnip and Celeriac Hash Brown Skillet

Ingredients:

2 Cups of Parsnips (peeled and grated)

2 Cups of Celeriac Root (peeled and grated)

5 Eggs

3 Tablespoons of Olive Oil

1 Teaspoon of Sea Salt

1 Teaspoon of Dried Parsley

1/4 Teaspoon of Black Pepper

1/4 Teaspoon of Onion Powder

1/4 Teaspoon of Garlic Powder

Fresh Basil (optional)

Directions: Preheat the oven to 325º degrees. In a large bowl, mix together the grated parsnip and celeriac root (I used a food processor to grate it for speed, but it can also be hand grated), 1 egg (beaten), sea salt, parsley, pepper, onion powder and garlic powder. Mix thoroughly.

In a large non-stick skillet (I used a 14 inch) pour in 3 tablespoons of olive oil. Heat over medium-high. Add the hash mixture and pat it down into one even layer to brown one side. Let this cook for five minutes, or until the bottom has browned. With a rubber spatula, turn over the hash brown to the other side to brown. It will not turn in one piece, which is fine. Flip it in sections. Brown for a few minutes on this side. After the hash browns are brown on both sides and tender, make four egg sized nests in your pan (refer to the photo). Crack the eggs in the nests, and sprinkle with a little additional sea salt and pepper. Pop the pan in the oven, and bake the eggs for 8 to 12 minutes until the whites are set and the yolks are cooked to your liking. Remove the pan from the oven. Chop some fresh basil and sprinkle it on the top before serving.

Eat Your Nutrients!

Asian Shrimp Egg Custard w/ Scallion Oil Drizzle

Do you like Chinese Steamed Egg Custard? When we were in China to adopt our beautiful daughters, we had the best savory egg custards! Our girls were babies, and they loved this delicate silky food. The nannies gave it to the children regularly as part of their daily meals, and I learned how to make it at home, so they could continue to enjoy it. I changed up this recipe of traditional Chinese Egg Custard by baking them and incorporating Coconut Milk and Macadamia Nut Oil, although there are so many variations depending on the province you are visiting. This recipe is one the family asks for regularly, and it is easy and kid friendly, but looks and tastes fancy enough to serve as an appetizer at a dinner party or festive occasion. Adults love it too! It is nutritious with two eggs per serving, shrimp and good fat.

Asian Inspired Shrimp Egg Custard with Scallion Oil Drizzle

Asian Shrimp Egg Custard with Scallion Oil Drizzle

Ingredients:

8 Eggs

32 shelled and deveined small shrimp, steamed

1 1/2 Cups Bone Broth or Chicken Stock

1/2 Cup Coconut Milk, Full Fat SCD Legal no Additives

3/4 Teaspoon Himalayan Pink Salt

Pinch of White Pepper

Duck Fat for Greasing the Ramekins

For the Scallion Oil:

2 fresh scallions green parts only, sliced

1/2 Cup Macadamia Nut Oil or Olive Oil

1/2 teaspoon Himalayan Pink Salt

Directions:

Preheat Oven 350º degrees. Grease 4 Ramekins with Duck Fat, set aside. To make your Scallion Oil, place sliced scallions, macadamia oil and 1/2 teaspoon Himalayan Pink Salt in a small food processor and blend until emulsified with a few bits of green scallion flecks, set aside.

In a large bowl whisk together your 8 eggs, bone broth, coconut milk, Himalayan Pink Salt and a pinch of white pepper. Stir in 3 Tablespoons of scallion oil and whisk again. Pour evenly into the four ramekins. Place 5 shrimp in the center part of each ramekin. They will sink, that is good! Place ramekins in a roasting pan or a pan with sides, and pour boiling water into the pan so it comes halfway up the sides of the ramekins. Bake 350º degrees for 25 to 30 minutes, just until set but still slightly jiggly in the middle. Remove from oven and top with three shrimp artfully arranged and drizzle each with 2 teaspoons of scallion oil. They should cool for about 5 to 10 minutes before serving so you don’t burn your tongue.

Served 4