Here are two EASY breaky treats I made this month. The difference between store bought and fresh granola is huge – so much tastier!

Mediterranean frittata

(I saw this in a Chatelaine magazine)

Makes 4 Servings

Ingredients

  • 1 small cooked potato, peeled
  • 1 green onion
  • 1 plum tomato
  • 8 eggs
  • 1 tsp (5 mL) dried oregano leaves
  • 1/2 tsp (2 mL) garlic powder
  • 1/4 tsp (1 mL) salt
  • 1/3 cup (75 mL) crumbled feta
  1. Preheat oven to 350F (180C). Lightly coat an 8-in. (2-L) square baking dish with vegetable oil. Grate potato. Thinly slice onion diagonally. Cut tomato into rounds. In a large bowl, whisk eggs with seasonings. Add potato and onion. Crumble in feta. Stir until mixed. Turn into baking dish and stir to evenly distribute ingredients. Top with tomato rounds.
  2. Bake, uncovered, in centre of oven until middle is set when dish is jiggled, 30 to 35 min. Let stand 5 min, then slice and serve.

Granola

3 cups rolled oats
1/4 raw sunflower seeds
1/2 cup sliced almonds
3/4 cup raw cashews
1/3 cup oil
1/3 cup honey
handful of brown sugar
1 tsp of vanilla extract

Stir all ingredients together in a big bowl. Spread out on a cookie sheet

Bake in a 350 degree oven for about 20 minutes, stirring and turning every 10 minutes until toasted. (Color will be a reddish brown when done)

After baking, allow to cool in pan thoroughly. Loosen granola from pan with a spatula, breaking it into small chunks as you go.

Add:
1-2 handfuls dried cranberries
1-2 handfuls raisins

Fantastic on yogurt and ice cream too!