The only frittata recipe you'll ever need

Running With Forks Frittata

One pan, easy and fast, and packed with a bounty of nutrition. Frittatas are my go-to for eggs when I'm entertaining friends and also one of the easiest things for having healthy breakfast on hand in the morning. Make it on a Sunday and have a delicious go-to Monday, Tuesday and Wednesday – unless you have a giant family an big eaters and it might not even make it off the table – so worth it, regardless. These one pan winners are packed with protein and veg and ideal for using up any leftovers you might have in the fridge.

Master the basics and then get creative.  Here are my frittata rules:

  • 1 dozen eggs : 1/2 c dairy
  • well-seasoned 8-10 in cast iron skillet for a dozen eggs or more (less eggs for this size will result in a thin, dry frittata)
  • well cook all ingredients first
  • 350 degrees, 20-30 min

Here I made my favorite spring herb frittata.  We are starting to see more and more nutritious green vegetables which makes me want to put them in everything. And that's what I did here.


Prep Time: 10 mins | Total Time: 40 mins | Serves: 6-8 


  • 12 farm eggs

  • ½ c coconut milk (or heavy cream if ok with dairy)

  • 1-2 Tbsp olive oil

  • 1 medium leek, halved and thinly sliced

  • 1 medium zucchini, halved and thinly sliced

  • 2 cups shiitake mushrooms, thinly sliced

  • 12 stalks asparagus, 1 inch pieces

  • 3-4 Tbsp chopped parsley

  • 2-3 Tbsp dill, chopped

  • 2 Tbsp chives, thinly sliced

  • ¾ c shredded fontina or dairy-free cheese such as daiya

  • Salt and Pepper


  1. Preheat oven to 350 degrees.
  2. Heat a cast iron skillet or deep sauté pan or over medium high heat. Once hot, add leeks and a small pinch of sea salt and sauté until softened. Add mushrooms in a single layer and brown on each side. Once mushrooms are cooked through, add zucchini, asparagus and a small pinch of sea salt to season and cook until just softened. 
  3. Meanwhile, in a large bowl, whisk eggs, milk, parsley, dill and chives. Stir ½ c cheese into egg/herb mixture and season with sea salt and fresh cracked pepper.
  4. Pour egg/herb mixture over sautéed vegetables, shaking pan to distribute (do not stir) and sauté for 5 minutes until edges are just set.  Sprinkle ¼ c shredded cheese over the eggs and place in oven for 20-30 minutes or until beginning to brown on top.
  5. Remove from oven, let cook slightly and top with fresh spring herbs to serve.  

Ain't No Spring Chicken!

Running With Forks Spring Chicken

Hello Spring. Hello Chicken. Hello Beautiful Spring Veg. And Hello YOU.

Whelp, it's been awhile, hasn't it? I've been chugging away over here recovering from the ACL surgery (which is finally going great, btw!), handling a slew of puppy emergencies (ruptured gall bladders are no joke!), organizing surprise trips for people and then turning around and having to cancel, sneaking bits of sun when it pokes its' head out from behind the clouds, and of course, working with my favorite people on changing their lives!!!! 

And in between it all, I've still been cooking, promise.  Here's a recipe I created just for Barre3, and its a good one! 

Easiest and most-perfect roasted chicken you can make - keep it on hand as a staple chicken recipe - and use any spring vegetables you prefer! And of course, you can use this recipe year round and swap out the veg that's in season that time of year!  

Enjoy the longer, sunnier days, my friends!


Roasted Chicken with Braised Spring Vegetables

We love this juicy chicken combined with fresh spring veggies. The fennel, garlic, and lemon not only add loads of flavor, they also fight inflammation and support healthy digestion. Besides being light and totally satisfying, this recipe also makes plenty of leftovers to enjoy the next day.

Prep Time: 15 mins  |  Total Time: 50 mins  |  Serves: 6-8


  • 8 chicken pieces (thighs, legs and breasts)
  • 1 Tbsp coconut oil
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 6-8 radishes, halved
  • 2 garlic cloves, roughly chopped
  • 1 fennel bulb, trimmed, halved and quartered
  • 1 zucchini, halved lengthwise and chopped
  • 12-15 stalks asparagus, roughly chopped
  • 1 handful green beans, trimmed
  • 1 handful sugar snap peas, diagonally sliced
  • 1 small bunch of spring or green onions, trimmed and halved lengthwise
  • juice of half a lemon


  1. Preheat oven to 475 degrees.
  2. Season chicken pieces with sea salt and fresh cracked pepper.
  3. Heat oil in a large cast iron skillet or heavy oven-safe sauté pan over medium high heat. Once hot, add chicken pieces to pan, skin side down, and cook for 2 minutes. Reduce heat to medium and continue cooking until golden brown, about 10 minutes. Transfer pan to oven and cook an additional 10 minutes.
  4. Turn chicken over and continue cooking until juices run clear and skin is crisp, about 5 more minutes.
  5. Meanwhile, in a large deep sauté pan over medium-high heat, melt 1 Tbsp butter with 1 Tbsp olive oil. Add radishes cut side down and cook until golden brown on all sides, tossing occasionally. Remove from pan and set aside. Add fennel and garlic and sauté until fragrant and beginning to brown. Add zucchini, asparagus, green beans and snap peas, and cook, tossing occasionally until beginning to brown, about 2-4 minutes. Add green onions, lemon juice and 1/4 c chicken broth and season with sea salt and pepper. Cover and simmer for 2 minutes. Add radishes back in and season again if desired.
  6. Serve chicken with spring vegetables and top with fresh cut herbs.

Healthy, Healing...Soup.

Running With Forks Warm Ginger Miso Broth and Roasted Wild King Salmon and Bok Choy and Sugar Snap Peas and English Peas and Shiitake Mushrooms

A few weeks ago, on a rainy afternoon after an intense spin class, my body craved a big bowl of healthy, healing...soup. That meant a a flavorful , healing broth packed with plenty of goodness to warm me up from the inside out, filled with some healthy delicious protein and delicious spring veggies.  After multiple requests for the recipe, here you go! Simple, easy and absolutely delicious.


Prep Time : 15 min  |  Cooking Time : 20 min  |  Serves : 2


  • 2 tsp sesame oil
  • 1/2 a small yellow onion, minced
  • 1/2 small leek, thinly sliced
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp tamari
  • 4 c vegetable broth
  • 2 tbsp white miso
  • sea salt and fresh cracked pepper, to taste
  • 2 tsp sesame oil
  • 4 oz shiitake mushrooms, thinly sliced
  • 1 baby bok choy, trimmed and divided
  • 1 c sugar snap peas, trimmed
  • 1/2 c english peas, blanched
  • 1 tsp sesame oil
  • 2-4oz pieces wild king salmon fillet
  • 1 tbsp black sesame seeds
  • 1 tbsp toasted sesame seeds
  • 1 green onion, thinly sliced


  1. Ginger Miso Broth: Heat 2 tsp sesame oil in a medium pot over medium heat.  Add the onion and leek and cook for a few minutes until translucent and softened, but not browned.  Add garlic and ginger and cook for 1-2 minutes longer, until fragrant and softened. Stir in the tamari to meld the flavors.  Add the vegetable broth, bring to a boil and reduce heat to a simmer. Ladle 1 c of the broth into a small bowl and whisk in the miso until dissolved.  Add miso broth back into pot and let simmer. Adjust seasoning with tamari or miso if desired.
  2. Season salmon with salt and pepper and let sit to bring to room temperature.
  3. Heat a medium skillet over medium high heat and add 2 tsp sesame oil until shimmering. Add shiitake mushrooms in a single layer and brown on each side, until cooked through.  Remove from pan and set aside.  Add bok choy and sugar snap peas and cook until lightly cooked through and beginning to brown in spots. Remove from pan and set aside with mushrooms.
  4. Add 1 tsp sesame oil to same pan and heat until shimmering.  Add salmon fillets and cook 3-4 minutes each side, depending on thickness.  Remove from heat and let rest.
  5. Assemble Soup: Arrange bok choy, sugar snap peas, english peas and shiitake mushrooms in two bowls.  Pour broth over the top and place salmon in center.  Sprinkle with sesame seeds and green onions. Serve warm.

A Sunday for Pancakes

Running With Forks Pancakes

I love Sundays for their silence.  For the morning light that creeps in through the blinds, the ability to nestle in the sheets a bit longer and regenerate and the extra time to sit with a cup(s) of coffee and make something simple, yet delicious.

I extend the last few sips of my coffee for as long as I can, which means I'm still working on the cup from breakfast this morning as I sit down to type, not to mention in a new favorite mug that has a skateboarding cat riding a path into the mountains, next to a lake surrounded by trees and under the big sunny sky. New staple mug. 

After devouring our pancakes, we kept repeating that this really was "the best pancake recipe ever" and I realized I should probably not keep those things to myself, but share them with you and let you experience their deliciousness as well. I hope you find as much joy in them as we do on a lazy and glorious simple Sunday morning. 

Best Pancake Ever


  • 3/4 c heavy cream, milk or nut milk
  • 2 tbsp apple cider vinegar
  • 1 c all-purpose flour or gluten free all-purpose flour
  • 2 tbsp coconut sugar or organic cane sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 large farm egg
  • 2 tbsp melted unsalted butter
  • 2 tsp vanilla extract
  • dash of cinnamon
  • extra butter for cooking


  1. In a medium bowl, combine heavy cream or milk and apple cider vinegar and let sit to sour.
  2. In a small bowl, combine flour, sugar, baking powder, baking soda and salt.
  3. Add egg to heavy cream, melted butter, vanilla and cinnamon and whisk to combine.
  4. Slowly combine cream into flour and gently whisk until smooth consistency. 
  5. Add a dab of butter to hot cast iron skillet.  Once melted, using an ice cream scoop, measure one full scoop of batter and pour into center of pan and let sit.  Once bubbles form, quickly flip.  After 30 seconds, use the back of the spatula to gently press and cook until lightly browned on both sides.  
  6. Add another small dab of butter and continue with remaining batter.
  7. Finish with your personal choice of powdered sugar, maple syrup, honey and yogurt, fruit compote, etc.  Possibilities are endless, but I like to keep it simple and sweet.



A Green Breakfast

Running WIth Forks Green Smoothie

This is probably a top favorite and request of a favorite little lady I have been cooking and creating menus for over the last six years.  You've got to know that this green breakfast is jam packed with nutrients that will most definitely get you stepping out the front door with your best self shining. And the best part, you can make a big batch and keep them loaded and ready in the fridge for an easy grab-and-go breakfast or snack the next day! 


Prep time: 5 mins | Total time: 7 mins  | Serves: 1-2


  • 1/2 an avocado
  • 1/2 a small fennel bulb
  • 1 large handful spinach
  • 1 inch piece ginger, peeled and chopped
  • 1 apple, cored and chopped
  • 1/2 c pineapple, chopped
  • 1 tbsp flax seeds
  • 1 c nut milk
  • 2 tbsp pumpkin seeds
  • 1 tbsp chia seeds
  • 1 tbsp almonds, chopped
  • 1 tbsp walnuts, chopped


  1. In Vitamix or high powered blender, combine all ingredients through the nut milk and blend on high until smooth. Adjust taste if desired.
  2. Pour into a bowl or mason jars and top with remaining nuts and seeds when ready to eat.