Type what you have

Ingredients

• ✓ red onion
• hot pork sausage
• butter
• margarine
• hamburger bun
• egg
• dill pickle
• pepperjack cheese
• jalapeno pepper

Instructions

1. 1 Form the bulk hot pork sausage into 5 patties. Heat a large skillet, and fry the patties over medium high heat. Remove the sausage from the skillet and drain on paper towels.
2. 2 Melt butter in a second large skillet, and toast the buns over medium heat until golden brown.
3. 3 Meanwhile, break the eggs into the same skillet used for frying the sausage; reduce the heat to medium-low. Cook until the white is completely set and the yolk thickens. Flip the eggs and continue cooking for another 30 seconds, or until the yolk is to the diners' preferences.
4. 4 Stack your toasted buns starting with the pickles and jalapeno slices on the bottom, then the cooked sausage patty, pepperjack cheese, fried egg, and onion. Cover with the top half of the bun. Enjoy as the cheese melts between the egg and the sausage.

By masterharper

Ingredients

• ✓ red onion
• butter
• pork
• potato
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Melt butter in a skillet over medium heat; cook and stir onion in melted butter until slightly softened, about 2 minutes. Add pork and continue to cook for 2 minutes more.
2. 2 Stir potatoes into pork mixture and toss. Cook until potatoes are browned, stirring occasionally, about 5 minutes. Season with salt, black pepper, and cayenne pepper.

By Chicago Chef

Ingredients

• ✓ red onion
• egg
• everything bagel seasoning
• coconut flour
• baking powder
• mozzarella cheese
• cream cheese
• smoked salmon
• caper

Instructions

1. 1 Preheat a waffle maker according to manufacturer's instructions.
2. 2 Whisk egg, 2 teaspoons bagel seasoning, coconut flour, and baking powder together in a small bowl. Stir in mozzarella cheese.
3. 3 Pour 1/2 of the batter onto the waffle maker and spread it out from the center with a spoon. Close the waffle maker and cook until the chaffle reaches your desired doneness and waffle maker stops steaming, 3 to 4 minutes.
4. 4 Remove chaffle from waffle maker, place on a rack, and repeat process with remaining batter. Cool for several minutes to let them crisp up.
5. 5 Spread each chaffle with 1/2 of the salmon cream cheese and garnish with remaining 1 teaspoon bagel seasoning, capers, and red onion. Cut out a circle in the center of the chaffle with a sharp knife or use a 1 1/2-inch round cookie cutter to make the chaffles look more authentic and fun.

By lutzflcat

Ingredients

• ✓ red onion
• yellow onion
• egg
• chili powder
• turmeric
• salt
• white pepper
• vegetable oil

Instructions

1. 1 Dice red and yellow onions into 3 different sizes.
2. 2 Combine eggs, onions, chili powder, turmeric, rock salt, and pepper in a large bowl; mix until well combined.
3. 3 Heat oil in a large nonstick skillet over medium-high heat until shimmering. Pour in egg mixture, making sure it's evenly distributed in the skillet. Lower heat to medium, cover, and cook for 1 minute. Cut omelette into 8 pieces and continue to cook until egg starts to brown around the edges and appears to have set. Carefully flip with a spatula and cook for 2 more minutes.

By My Recipe To Share

Ingredients

• ✓ red onion
• pork sausage
• red pepper
• green pepper
• egg
• whole wheat tortilla
• cheddar cheese

Instructions

1. 1 Cook sausage, bell peppers, and onion in a medium nonstick skillet over medium heat until sausage is cooked through and vegetables are crisp-tender, 4 to 5 minutes. Remove from the skillet.
2. 2 Add eggs to the skillet and cook, stirring occasionally, over medium heat until set, about 2 min. Stir in sausage mixture and top with shredded cheese.
3. 3 Spoon onto tortillas. Fold in opposite sides of each tortilla, then roll up burrito-style.

By Kraft

Ingredients

• ✓ red onion
• cooking spray
• chorizo sausage
• green chile pepper
• egg
• flour tortilla
• cheddar cheese

Instructions

1. 1 Generously coat a large frying pan with cooking spray. Cook and stir chorizo in the prepared pan over medium-high heat until well browned and crumbled. Add onion and chile pepper; continue cooking, stirring occasionally, until onion is tender.
2. 2 Beat eggs in a medium bowl and add to chorizo mixture. Reduce heat to medium-low; continue cooking and stirring until eggs are scrambled and no longer runny.
3. 3 Warm flour tortillas in the microwave for 30 seconds. Spoon chorizo-egg mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito.

By BARB75

Ingredients

• ✓ red onion
• olive oil
• portobello mushroom
• egg white
• water
• salt
• black pepper
• mozzarella cheese
• pesto

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Cook the portobello mushroom and red onion in the olive oil until the mushroom has softened, 3 to 5 minutes.
2. 2 Whisk the egg whites and water together in a small bowl; pour over the mushroom and onion mixture. Season the egg whites with salt and pepper. Cook, stirring occasionally, until the egg whites are no longer runny, about 5 minutes. Sprinkle the mozzarella cheese over the mixture; top with the pesto. Fold the omelette in half and continue cooking until the cheese melts, 2 to 3 minutes.

By Alisan

Ingredients

• ✓ red onion
• cream cheese
• butter
• all-purpose flour
• egg
• milk
• monterey jack cheese
• chorizo sausage
• green chile
• cilantro
• garlic powder
• chili powder
• black pepper
• cumin
• cayenne pepper
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini-muffin cups.
2. 2 Beat cream cheese and butter until well combined. Add flour; mix until a dough forms. Divide dough into 24 balls and refrigerate.
3. 3 Whisk eggs and milk together in a bowl. Stir Monterey Jack cheese, chorizo sausage, green chiles, red onion, cilantro, garlic powder, black pepper, ground cumin, cayenne pepper, and salt into the egg mixture.
4. 4 Place one dough ball into each prepared muffin cup; press dough gently into the base and sides to form a dough cup. Spoon egg mixture to fill each dough cup.
5. 5 Bake in preheated oven until center of quiche is set, 25 minutes.

By SunnyDaysNora

Ingredients

• ✓ red onion
• red potato
• olive oil
• bacon
• red bell pepper
• salt
• black pepper
• chive
• thyme

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes. Don't overcook, as they will be difficult to saute. Drain. Let cool in the refrigerator for 8 hours, or overnight. Leave the skins on, as they add color and flavor.
2. 2 Cut potatoes into bite-sized pieces.
3. 3 Heat a large saute pan over high heat until very hot. Add olive oil; add potatoes when oil begins to smoke. Saute until they start to brown, about 6 minutes. Add bacon and saute until golden, 2 to 3 minutes. Add onions and peppers and saute for 2 to 4 minute. Remove from heat. Season with salt and pepper and garnish with chives and thyme.

By tiffanycoe

Ingredients

• ✓ red onion
• olive oil
• garlic
• carrot
• celery
• red bell pepper
• turkey stock
• turkey
• lemon zest
• lemon juice
• spinach
• sea salt

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook until fragrant, about 2 minutes. Add carrots, celery, and bell pepper; cook, stirring occasionally, until carrots soften, 8 to 10 minutes.
2. 2 Add stock; bring to a boil. Reduce heat to low; simmer until flavors blend, about 20 minutes.
3. 3 Add turkey, lemon zest, and lemon juice to the pan; simmer until heated through, about 5 minutes. Add spinach; season with salt and black pepper. Simmer until spinach wilts and turns bright green, 1 to 2 minutes.

By Gitano

Ingredients

• ✓ red onion
• egg
• egg white
• parsley
• salt
• black pepper
• olive oil
• tomato
• swiss chard
• parmesan cheese

Instructions

1. 1 Set an oven rack in the upper third of the oven and preheat the oven's broiler.
2. 2 Beat eggs and egg whites together in a mixing bowl until smooth. Whisk in parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly blended; set aside.
3. 3 Heat olive oil in a 10-inch cast-iron skillet over medium heat. Add onion, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper; cook and stir until onion softens and turns translucent, about 5 minutes. Stir in tomatoes; cook 1 minute. Add cooked Swiss chard; cook and stir until heated through. Pour in egg mixture, cover, and cook until edges of eggs are set, about 5 minutes. Uncover; sprinkle with Parmesan cheese.
4. 4 Cook in the preheated broiler until cheese is golden brown and center of frittata has set, about 2 minutes. Let stand before serving, 3 minutes.

By ajhorse21

Ingredients

• ✓ red onion
• salt
• jalapeno pepper
• lime juice
• cilantro
• red bell pepper
• pineapple
• cheddar cheese
• corn tortilla
• corn taco shell
• milk
• egg
• water
• cayenne pepper
• coriander
• salt
• cumin
• onion
• ground bison

Instructions

1. 1 Cook ground bison and onion over medium heat in a large skillet until ground bison is brown and onion is tender. Drain off fat. Stir in cumin, salt, coriander, cayenne pepper, and water. Cook and stir for 2 minutes.
2. 2 Whisk eggs and milk in a medium bowl. Add to ground bison mixture in skillet. As the mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting for 2 minutes or until egg mixture is almost set.
3. 3 Evenly divide ground bison mixture between taco shells. Sprinkle with cheese. Serve with Pineapple Salsa.
4. 4 Pineapple Salsa: Stir together pineapple, bell pepper, onion, cilantro, lime juice, jalapeno pepper (if using), and salt in a medium bowl. Refrigerate for up to 24 hours.

By The Bison Council

Ingredients

• ✓ red onion
• vegetable oil
• onion
• tortilla chip
• egg
• chipotle salsa
• black bean
• avocado
• queso fresco
• cilantro

Instructions

1. 1 Heat oil in a large skillet over medium-high heat until it shimmers. Add onion; cook until slightly softens, about 5 minutes. Add tortilla chips, then add eggs; stir until almost set, 3 to 4 minutes. Add salsa and black beans; stir until combined and heated through, about 5 minutes.
2. 2 Top chilaquiles with avocado, queso fresco, red onion, and cilantro; serve immediately.

By Matthew Francis

Ingredients

• ✓ red onion
• cooking spray
• egg
• heavy cream
• spinach
• feta cheese
• cherry tomato
• oregano
• salt
• black pepper

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C). Spray a 6-inch cake pan with nonstick spray.
2. 2 Whisk eggs and cream together in a bowl. Stir in spinach, feta cheese, cherry tomatoes, onion, oregano, salt, and pepper until well combined. Pour into the prepared cake pan and cover tightly with foil.
3. 3 Air-fry for 12 minutes. Remove foil and air-fry until top starts to brown and a toothpick inserted in the center comes out clean, 4 to 8 minutes longer.

By Yoly

Ingredients

• ✓ red onion
• pastry
• butter
• spinach
• ricotta cheese
• heavy cream
• parmesan cheese
• egg
• basil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9-inch deep-dish pie pan; prick all over the bottom with a fork.
2. 2 Bake crust in the preheated oven for 10 minutes. Remove from the oven and let cool until needed.
3. 3 While the crust is cooling, melt butter in a skillet over medium heat; add onion and cook for 1 minute. Stir in spinach and cook until starting to wilt, about 1 minute. Cover and cook until condensation builds inside the skillet, about 1 minute. Remove the lid, stir to combine, and turn off the heat.
4. 4 Blend ricotta, cream, Parmigiano-Reggiano, eggs, basil, salt, and pepper in a blender or food processor until smooth.
5. 5 Spread spinach mixture evenly over crust, then pour in ricotta and egg mixture.
6. 6 Bake in the preheated oven until the center is set and the top is lightly browned, about 40 minutes. Let stand for 10 minutes before serving.

By Kim's Cooking Now

Ingredients

• ✓ red onion
• baguette
• egg
• tomato
• mushroom
• garlic
• ginger
• cheddar cheese
• sage
• salt
• black pepper
• bacon bits

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Arrange baguette slices in the bottom of a casserole dish.
2. 2 Beat eggs well in a bowl. Add onions, tomatoes, mushrooms, garlic, and ginger in a bowl. Sprinkle 2 tablespoons of Cheddar cheese on top and mix until well combined. Add sage, salt, and pepper. Pour egg mixture over the baguette slices and sprinkle with bacon bits.
3. 3 Bake in the preheated oven for 17 minutes. Sprinkle with remaining Cheddar and bake until fully melted, about 5 more minutes. Serve hot.

By riri2

Ingredients

• ✓ red onion
• white rice
• chickpea
• urad dal
• toor dal
• hot red pepper flake
• curry leaf
• asafoetida powder
• salt
• water
• ghee

Instructions

1. 1 Combine rice and all dals in a bowl of cold water; soak for 45 minutes. Rinse several times and drain. Grind into a coarse meal.
2. 2 Add onion, pepper flakes, curry leaves, asafoetida powder, and salt. Slowly add water and stir until smooth. Let sit in a warm place until is starts to ferment, at least 45 minutes, but ideally longer.
3. 3 Grease a frying pan with melted ghee and set over medium heat. Ladle some batter into the pan; spread it thinly and evenly into a circular shape and drizzle with more ghee. Cook until golden brown, 5 to 8 minutes, flipping halfway through. Repeat to cook remaining adai dosa.

By Allrecipes Member

Ingredients

• ✓ red onion
• bacon
• asparagus
• vegetable oil
• tomato
• button mushroom
• egg
• heavy cream
• nutmeg
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon pieces.
2. 2 Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender yet firm to the bite, 2 to 3 minutes. Drain.
3. 3 Heat vegetable oil in a skillet over medium-high heat; saute onion, tomato, and mushrooms until tender, about 5 minutes.
4. 4 Whisk eggs and cream together in a bowl; add bacon, sauteed vegetables, asparagus, nutmeg, salt, and pepper.
5. 5 Pour egg mixture into an oven-proof nonstick skillet and cover skillet. Cook over medium-low until cooked through, 10 to 12 minutes. Sprinkle mozzarella cheese over omelette.
6. 6 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Broil omelette in the preheated oven until a golden crust starts to form on the top, about 2 minutes.

By the newdy foodies

Ingredients

• ✓ red onion
• potato
• butter
• cream cheese
• milk
• egg
• tomato
• cilantro
• garlic salt
• black pepper
• marjoram
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Toss potatoes with melted butter in a microwave-safe bowl. Microwave on high power for 8 minutes.
3. 3 Place cream cheese into the bottom of a large bowl. Pour hot buttered potatoes on top and mix gently until only a few lumps are left.
4. 4 Heat milk in a microwave-safe container in the microwave until warm, 30 to 45 seconds. Stir gently into potato mixture until well combined. Add beaten eggs and stir well. Stir in tomato, onion, cilantro, garlic salt, pepper, and marjoram. Fold in Cheddar cheese gently. Pour into the prepared dish.
5. 5 Bake in the preheated oven until set and golden, about 45 minutes.

By carcrumpler

Ingredients

• ✓ red onion
• egg
• milk
• bread
• chicken sausage
• olive oil
• garlic
• red bell pepper
• green bell pepper
• provolone cheese
• salt
• pepper

Instructions

1. 1 In medium bowl, whisk together 2 eggs and milk; dip bread into egg mixture until fully coated. Cook French toast on griddle or large skillet over medium heat until golden brown on both sides.
2. 2 Cook sausage patties according to package instructions. Cut into strips.
3. 3 In separate skillet, heat olive oil over medium heat. Add garlic, peppers and onions and saute until browned and tender.
4. 4 Add cooked sausage strips to pepper and onion mixture; top with cheese and heat until cheese is melted.
5. 5 Cook remaining eggs over easy, or as desired.
6. 6 Assemble cheesesteaks by layering french toast with eggs, and pepper, sausage and cheese mixture. Season with salt & pepper and serve open-faced.

By Jones Dairy Farm

Ingredients

• ✓ red onion
• olive oil
• sweet potato
• garlic
• chipotle chile powder
• cumin
• coriander
• salt
• black pepper
• olive oil
• egg
• cilantro
• feta cheese
• avocado

Instructions

1. 1 Heat 2 tablespoons olive oil in a skillet over medium heat. Cook the potatoes in the heated oil until they begin to soften, about 5 minutes. Add the onion and garlic; continue cooking until the onions sweat and begin to caramelize. Season with chipotle chile powder, cumin, coriander, salt, and pepper; stir. Transfer to a bowl and cover with a plate to retain the heat.
2. 2 Pour 2 tablespoons olive oil into the skillet and return to medium heat. Crack the eggs into the heated oil and cook until they begin to turn opaque; flip and continue cooking until no clear white remains. (Don't overcook the eggs -- the best part of this meal is the smoothness that the yolk adds to the mix). Place the cooked eggs atop the potato mixture. Top with cilantro, feta cheese, and avocado to serve.

By michaelbeezner

Ingredients

• ✓ red onion
• potato
• egg
• hot sauce
• tarragon
• chive
• lemon zest
• salt
• black pepper
• olive oil
• asparagus
• salmon
• gruyere cheese

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool.
2. 2 Whisk 10 eggs in a bowl. Add hot sauce, chopped tarragon, chopped chives, lemon zest, salt, and pepper to eggs and whisk.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Dice potatoes once cooled.
4. 4 Heat an ovenproof pan on medium-high heat and add olive oil. Add onions, potatoes, and asparagus to pan and saute for 2 minutes. Reduce heat to medium. Add egg mixture to pan. Stir in smoked salmon and Gruyere cheese.
5. 5 Bake in the preheated oven for 15 minutes or until eggs puff up. Cool for a few minutes and serve.

By Chateau Ste Michelle

Ingredients

• ✓ red onion
• bacon
• potato
• red bell pepper
• orange bell pepper
• jalapeno pepper
• cheddar cheese
• egg
• skim milk
• garlic powder
• black pepper
• salt
• paprika

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, then crumble into pieces.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Grease the bottom and sides of a 9x13-inch casserole dish.
3. 3 Layer potatoes, bell peppers, onion, and jalapeño in the prepared casserole dish. Sprinkle 1/2 cup Cheddar cheese on top. Scatter bacon pieces over Cheddar.
4. 4 Whisk eggs, milk, garlic powder, black pepper, salt, and paprika together in a large bowl. Pour over layers in the casserole dish.
5. 5 Bake in the preheated oven until set, about 35 minutes. Remove from the oven and top with remaining 1/2 cup Cheddar. Continue baking until cheese is melted and golden, about 10 more minutes.

By aroger2

Ingredients

• ✓ red onion
• egg
• milk
• olive oil
• garlic
• sun-dried tomato
• butter
• salt
• black pepper
• parmesan cheese
• oregano
• thyme
• basil

Instructions

1. 1 Beat together eggs and milk in a medium bowl with a fork for about 30 seconds. Set aside.
2. 2 Heat olive oil in a medium skillet over medium heat. Cook and stir garlic in hot oil for about 1 minute. Add red onion; cook, stirring occasionally, until somewhat translucent, about 2 minutes. Reduce heat to low and add sun-dried tomatoes. Cook and stir until tomatoes are warm and soft, 3 to 5 minutes. Remove from heat.
3. 3 Heat butter in a large skillet over medium heat. Pour in beaten eggs. Immediately top with tomato mixture; season with salt and pepper. Sprinkle with Parmesan cheese, oregano, thyme, and basil. Cook for 1 to 2 minutes, slowly folding in the edges of egg as it begins to set underneath. Continue cooking over medium-low heat, folding and stirring eggs until scrambled and mostly set, 2 to 3 minutes more.

By Christina Letts

Ingredients

• ✓ red onion
• vegetable oil
• jalapeno pepper
• salsa verde
• chicken breast
• tortilla chip
• black olive
• cilantro
• egg
• salt
• black pepper
• cotija cheese
• radish
• avocado

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a large skillet over medium heat. Add onion and jalapeno; cook, stirring occasionally, until onion begins to brown, about 10 minutes. Transfer to a very large bowl. Add salsa, chicken, chips, olives, and cilantro. Toss to coat, breaking chips slightly. Transfer to a 9x13-inch baking dish.
3. 3 Use the bottom of a custard or measuring cup to make 8 indentations in the chip mixture. Crack 1 egg into each indentation. Sprinkle eggs evenly with salt and black pepper.
4. 4 Bake until eggs are set and tortilla chips are softened and browned at edges, 20 to 25 minutes. Sprinkle with cotija cheese, radishes, and avocado.

By oceanman99507

Ingredients

• ✓ red onion
• corn tortilla
• avocado oil
• salt
• salsa verde
• black bean
• egg
• salt
• black pepper
• avocado
• tomato
• cilantro

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
2. 2 Slice each tortilla into 8 triangles and spread out onto the prepared baking sheet. Brush tops with 1 tablespoon avocado oil and sprinkle with sea salt.
3. 3 Bake in the preheated oven until golden brown, about 10 minutes.
4. 4 Pour salsa verde into a skillet and bring to a simmer over medium-high heat, 2 to 3 minutes. Remove from heat and add baked tortilla chips. Toss to coat and let sit for 3 to 5 minutes.
5. 5 Meanwhile, heat black beans in the microwave or in a saucepan until hot.
6. 6 Heat 1 tablespoon avocado oil in a large skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes. Season with salt and pepper.
7. 7 Distribute salsa verde and tortillas amongst 4 bowls. Top with a fried egg, black beans, avocado, tomatoes, red onion, and cilantro.

By sietefoods

Ingredients

• ✓ red onion
• egg
• milk
• salt
• butter
• pork sausage
• garlic
• tomato
• cilantro
• jalapeno pepper
• taco seasoning
• cheddar cheese
• flour tortilla

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together eggs, milk, and salt in a large bowl. Heat butter in a large skillet over medium-high heat. Pour in egg mixture; cook and stir until eggs are completely set, about 5 minutes.
3. 3 Break up cooked eggs into small pieces and place into a large bowl. Set aside.
4. 4 Heat the same large skillet over medium heat. Cook and stir sausage and garlic in the hot skillet for 5 minutes, Add onion; continue to cook and stir until sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
5. 5 Transfer sausage to eggs in the bowl. Stir in tomato, cilantro, jalapeños, and taco seasoning until well combined. Allow mixture to cool to room temperature, then stir in Cheddar cheese.
6. 6 Lay a tortilla onto your work surface, then spoon some of the egg filling halfway between the bottom edge and the center of tortilla. Flatten filling into a rectangular shape with the back of a spoon. Fold the bottom of tortilla snugly over filling, then fold in the left and right edges. Roll burrito up to the top edge, forming a tight cylinder. Repeat with remaining ingredients.
7. 7 Wrap individual burritos tightly with plastic wrap and store in the freezer until ready to serve.
8. 8 To serve, heat burritos in the microwave until hot, 3 to 4 minutes.

By Norm Walker

Ingredients

• ✓ red onion
• zucchini
• yellow summer squash
• salt
• olive oil
• bacon
• egg
• kosher salt
• black pepper
• cayenne pepper
• green onion
• sweet pepper
• cheddar cheese
• goat cheese

Instructions

1. 1 Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.
2. 2 Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.
3. 3 Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.
4. 4 While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.
5. 5 Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.
6. 6 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.
8. 8 Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.
9. 9 Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.

By John Mitzewich

Ingredients

• ✓ red onion
• egg
• milk
• italian seasoning
• kosher salt
• black pepper
• olive oil
• fennel
• zucchini
• garlic
• spinach
• red pepper
• sun-dried tomato
• oil
• goat cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk eggs, milk, Italian seasoning, salt, and pepper together in a large bowl.
3. 3 Heat olive oil in a 12-inch oven-safe skillet over medium heat. Add fennel and onion and cook until softened, about 5 minutes. Add zucchini and garlic; cook, stirring often, until zucchini softens, 5 to 7 minutes. Add 1/2 of the spinach and cook until wilted, about 2 minutes. Mix in remaining spinach, red peppers, and sun-dried tomatoes; cook for 2 to 3 more minutes.
4. 4 Spread veggies into an even layer in the skillet. Pour egg mixture over top, then gently shake the pan a few times to help eggs settle to the bottom. Remove from the heat and sprinkle goat cheese over top.
5. 5 Place skillet in the preheated oven and bake until eggs are set, about 25 minutes. Cool for 5 to 10 minutes before slicing and serving.

By Kim

Ingredients

• ✓ red onion
• chicken sausage
• zucchini
• grape tomato
• olive oil
• egg
• milk
• kosher salt
• black pepper
• feta cheese
• dill

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place sausage, zucchini, grape tomatoes, and red onion on a rimmed baking sheet. Drizzle with olive oil and toss to combine. Spread into a single layer.
3. 3 Roast in the preheated oven until browned around the edges, about 7 minutes.
4. 4 Remove sausage mixture from the oven and reduce heat to 375 degrees F (190 degrees C).
5. 5 Whisk eggs, milk, salt, and pepper together in a bowl. Pour evenly over the sausage mixture and sprinkle feta cheese over top.
6. 6 Return to the oven and bake until eggs are set, about 17 to 20 minutes.
7. 7 Sprinkle with dill and serve.

By Nicole McLaughlin