Easy Breakfast Frittata Cups

Need a healthy breakfast but don’t have a lot of time? Easy Breakfast Frittata Cups solve the problem!

The word comes friggere-to fry in Italian, more than just a fried egg, make ahead, using tasty ingredients from your pantry with protein packed eggs, add to muffin cups and pop in the oven. Delicious with fruit for a pre-zoom breakfast, pack with a side salad for a tasty school lunch, or healthy on the go snack. Makes 12-cups.

Easy Ingredients:

• 2 tablespoons Villa Graziella Organic extra virgin olive oil

• 1 Tablespoon Villa Graziella Organic Tuscan herb seasoning blend for Veggies

• 9 fresh organic eggs, room temperature

• 1/3 cup organic fat free or unsweetened almond milk

• 1 cup fresh mushrooms, washed dried and chopped

• ½ cup red onion, finely chopped

• ½ cup finely grated Parmigiano Reggiano, shredded cheddar or mozzarella cheese

• ½ cup cherry tomatoes optional

• 1 tablespoon fresh or dried herbs-optional

• 1 teaspoon cracked pepper + to taste

• 1 teaspoon sea or Kosher salt + to taste

Simple Directions:

1. Brush ceramic or aluminum muffin pan thoroughly with 1 tablespoon olive oil, set aside.

2. Heat 1 tablespoon olive oil in a frying pan, sauté mushrooms over medium heat, stirring occasionally until liquid dissipates.

3. Add onion to pan, mix with veggies, season with Tuscan seasoning blend, salt, pepper, and stir.

4. Sauté until onions turn golden but not brown, remove mixture from stove, set aside, allow to cool.

5. As vegetables sauté, preheat oven to 350˚F.

6. Gently whisk eggs, milk and cheese in a large bowl.

7. Add vegetables to bowl until combine until completely blended.

8. With a ladle, fill each muffin cup ¾ to the top.

9. Bake for 20-25 minutes or until a toothpick comes out clean when inserted.

10. Remove from oven, cool to room temperature so each frittata firms, serve and enjoy!

Helpful Hints:

Store frittata’s in a tightly sealed container in the refrigerator for up to 4 days.

Shop your refrigerator or pantry for your favorite fillings:

Diced chicken, ham, turkey or salami.

Pecorino Romano, Provolone or Swiss cheeses all which melt evenly.

Cooked or roasted eggplant, peppers, potatoes, or zucchini. If using fresh kale, spinach or other greens, sauté or cook ahead to eliminate excess moisture and prevent sogginess.

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie!

Spiedini comes from Italian word spiedino-a skewer used to cook or grill meat & vegetables.
Rich in fiber, the skins of red potatoes are nutrient packed and easy to prepare. 6 ample servings.

Easy Ingredients:

• 2 pounds red potatoes

• 1/2 cup Villa Graziella Organic extra virgin olive oil + extra for drizzling

• 2 teaspoons Villa Graziella Organic Tuscan herb seasoning blend for vegetables

• 1/4 teaspoon sea salt + extra to taste

• 1/4 teaspoon fresh cracked pepper, + extra to taste

• Wooden skewers soaked in water 30 minutes-2 hours

Simple Directions:

1. Wash, rinse and dry potatoes, wash, rinse and dry even if pre-packaged.

2. Place potatoes in a microwave safe dish with ½ cup of water, heat for 3 minutes, stir once, return to microwave, cook additional 3-5 minutes until tender. Drain potatoes set aside to fully cool.

3. While potatoes cool, combine olive oil and Tuscan herb seasoning blend in a bowl, whisk lightly.

4. Slice potatoes in 1 ½ inch slices, add potato slices into the bowl with oil mixture.

5. Add sea salt and pepper, gently toss with your hands, set aside to season 30 minutes to 3 hours.

6. Thread potato slices on soaked skewers spacing about 1 inch apart, leaving 5 inches on end of skewer free to handle skewers, reserve any remaining oil and seasoning mixture.

7. Set grill to medium heat, cook uncovered over medium heat for 4-5 minutes on each side.

8. Close cover, grill additional 4 minutes, potatoes should be tender and brown, but not charred.

9. Remove from grill, season to taste and drizzle remaining oil & seasoning mixture.

10. Serve hot or at room temperature & enjoy

Helpful Hints:

• Partially cooking potatoes before grilling cuts down on time, halfway cooked, the high heat sears them with a tasty outer crust, while finishing cooking the inside

• Marinating potatoes with olive oil, seals in the moisture preventing them from drying out.

• Soak bamboo skewers in water up to 2 hours so potatoes cook evenly and do not burn.

• Cover & refrigerate up to 3 days, enjoy the next morning in your favorite breakfast frittata or scramble. At lunch in a steak salad or with a sandwich.

To download this recipe click here

Find the inspirational recipe here…https://www.tasteofhome.com/recipes/red-potato-skewers/

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!

Celebrating Julia

“People who love to eat are always the best people!”

We could not agree more! We celebrate Julia Child’s birthday with a recipe from one of her favorite regions in Southwest France-Gascony. Referred to as “the other south of France” it is known for hearty cuisine and white wine. Why not a savory quick bread to enjoy with a glass of wine and a fresh seasonal salad to toast Julia? Yields approx. 10-15 slices.

Simple Ingredients:

• 1/2 cup Villa Graziella Organic Extra Virgin Olive Oil, plus extra for brushing the pan

• 1 teaspoon Villa Graziella Organic Tuscan herb seasoning blend for vegetables.

• 2 cups baked ham or thick prosciutto, cut into ¼ cubes

• 2 cups coarsely grated or cut Gruyère or Emmentaler cheese

• 1 cup unbleached all-purpose flour

• 1/2 cup milk-almond, oak milk ok

• 3 large eggs, room temperature, lightly beaten

• 1 package dry yeast

• 1 teaspoon sea salt

• 1 teaspoon cracked black pepper

Easy Directions:

1. Preheat oven to 350◦F, arrange rack in the oven to the center. generously brush a loaf pan with olive oil.

2. In a large bowl, whisk the eggs, milk, and olive oil.

3. In a separate bowl combine ham and flour.

4. Add wet ingredients into bowl with ham & flour, do not over mix, combine with 10-12 swift strokes, batter will be thick with a few traces of flour.

5. Fold in cheese to batter.

6. Add seasoning blend, salt, pepper, sprinkle yeast and gently mix.

7. Pour batter into a loaf pan, distribute evenly to each corner and smooth the top.

8. Bake until golden brown 50-60 minutes or if an inserted toothpick or knife into the center comes out clean.

9. Remove from oven and cool approx. 5 minutes, run a knife or spatula around edges to release.

10. Slice, serve at warm or at room temperature and enjoy with white wine.

Helpful Hints:

• For a heartier version, add 1/3 cup small-diced, pitted Niçoise or black olives approx. 1 ¼ ounces, to step n. 3 when combining flour and ham.

• Do not overmix, overmixing causes bread to deflate and form holes once baked.

• Any extra oil that oozes to the top, pour out before cooling.

• Set the oven timer for 50 minutes and test with a toothpick, overbaked bread is chewy and dry, while undercooked bread can collapse.

• Bake two loaves and freeze 2nd in wax paper followed by freezer paper. Freeze up to 1 month.

• Store in an airtight container and refrigerate up to 1 week.

To download this recipe click here
Source: Baily, Lee California Wine Country Cooking Clarkson Potter 1991

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!

Why not enjoy a salad with the season’s best? August is a delicious month with fresh fruit, vegetables, and herbs. At their peak freshness, naturally vibrant, plentiful, and reasonably priced. Thanks to their seasonality, local Midwest farmer’s markets are abundant with blueberries, raspberries and peaches, cucumbers, corn, peppers, tomatoes & zucchini. Add your favorites and enjoy. Serves 8 as an appetizer, 4 as a main dish lunch. 

Simple Ingredients 

• 1/2 cup Villa Graziella Organic Extra Virgin Olive Oil 

• 1/4 cup Villa Graziella Organic Gold Balsamic Vinegar 

• 1 tablespoon Villa Graziella Organic Tuscan seasoning blend for vegetables 

• 8 cups fresh mixed greens-washed and dried 

• 1/2 cup fresh blueberries washed & dried 

• 1/2 cup fresh raspberries strawberries washed & dried 

• 1/2 cup sliced cherry tomatoes 

• ½ cup corn or sliced peppers or zucchini 

• 4 oz goat cheese optional 

• Pecans, pistachios or walnuts to garnish optional 

• 1 teaspoon each sea salt & fresh cracked pepper 

Easy Directions 

1. Toss mixed greens in a large bowl set aside.  

1. In a separate bowl mix Tuscan seasoning blend, salt, and pepper with vinegar. 

1. Slowly whisk in olive oil to seasoning and vinegar until an emulsion forms, set aside. 

1. Add berries, tomatoes, to bowl with greens, followed by goat cheese and nuts. 

1. Just before serving, whisk dressing again, drizzle over the salad and gently toss. 

1. Taste for seasoning and adjust if necessary. 

1. Lightly toss again, serve immediately on chilled plates or salad bowls. 

Source: Bildner, Elisa Spungen The Berkshires Farm Table Cookbook, WW Norton & Company 20

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!

Nothing says summertime more than watermelon! Brushed with extra virgin olive oil, dusted with sea salt, and grilled a few minutes-refreshing, savory and naturally sweet all in 1 bite!

Serves 4.

Simple Ingredients:

• 2 ½ pound fresh watermelon, id possible organic

• 2 tablespoons Villa Graziella Organic extra virgin olive oil, plus extra to taste

• ¼ teaspoon coarse sea salt

• 1 pinch fresh cracked pepper-optional

Easy Directions:

1. Cut the watermelon in half

2. Place cut side down on a chopping board or large plate, cut into 1 ½ wedges leave the green rind on.

3. Lightly brush both sides of each wedge with olive oil.

4. Sprinkle both sides of each wedge with sea salt.

5. Place on a platter or large serving plate.

6. Preheat the grill to high.

7. Grill over high heat until grill marks begin to form, the melon softens, 3-5 minutes.

8. Remove from the grill, place on a clean serving plate or platter.

9. Season to taste with olive oil and sea salt.

10. Serve & enjoy!

Helpful Hints:

• Store 1 day covered in the refrigerator.

• Add arugula lettuce, crumbled feta cheese, fresh chopped basil, or mint to grilled watermelon. Drizzle with balsamic vinegar followed by olive oil for an easy side dish or refreshing summer salad.

Find the inspirational recipe here…https://www.lacucinaitaliana.it/

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!

Easy Olive Oil & Blueberry Muffins

It’s blueberry season! The benefits of this polyphenol packed, delicious berry are many. We added them to muffins, used our organic certified extra virgin olive oil instead of butter for a moist and crunchy breakfast bite or on the go snack. Makes 12 muffins.

Simple Ingredients:

• ½ cup Villa Graziella Organic Extra Virgin Olive Oil

• 1 cup fresh blueberries, washed and dried

• 2 cups all-purpose, unbleached flour + 1 tablespoon

• 1 cup dairy, almond, or oat milk

• 2 large eggs, room temperature

• ¼ cup sugar in the raw

• 1 tbsp. baking powder

• 1 ½ tsp. vanilla extract

• ¾ tsp. sea salt Kosher ok too

Streusel Topping: optional

• ¼ cup unbleached flour

• ¼ cup brown sugar

• 2 tbsp. cold cubed, unsalted butter

• ½ tsp. cinnamon

Easy Directions:

1. Preheat oven to 400F◦ degrees, arrange rack in the oven to the center.

2. Toss fresh blueberries in 1 tablespoon of flour until evenly coated, set aside.

3. In a medium bowl, combine flour, baking powder, sugar & salt, set aside.

4. In another larger bowl, combine eggs, olive oil, milk & vanilla, if using an electric mixer, set to medium, mix until smooth.

5. Add flour mixture to the larger bowl, mix until smooth.

6. Add blueberries to the batter, slowly fold into mixture on a low speed, do not overmix.

7. Using a soup spoon or ice-cream scoop, fill paper muffin liners until almost full.

8. Add streusel mixture, topping each muffin.

9. Bake 18-20 minutes until golden brown or if toothpick inserted into center comes out clean.

10. Remove from the oven, cool, serve & enjoy!

Helpful hint

Make ahead for the next day.

• Prepare dry ingredients the night before, cover & set aside.

• Mix eggs, milk, olive oil & vanilla-cover & refrigerate.

• Next day, take out liquid mixture from refrigerator, allow to come to room temperature, combine dry ingredients in the bowl of liquid ingredients.

• Spoon batter into cups & bake.

• Cover in an airtight container.

To download this recipe click here

Find the inspirational recipe here…https://10faq.com/health/benefits-of-blueberries/4/

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!

Our go to resource when we aren’t sure how to cook a vegetable? The great, late author and Madrina-Godmother of authentic Italian cooking Marcella Hazan. Eggplant originates from ancient Southeast Asia, a nightshade plant, it is related to the potato and tomato. We slow roasted our eggplant instead for frying, to bring out the concentrated, unique flavors of this versatile summer vegetable. Serves 6

Easy Ingredients:

• 1 ½ pounds smaller eggplant or 1-2 large eggplants

• ½ cup Villa Graziella Organic extra virgin olive oil & 1 tablespoon for the pan

• 2 teaspoons Villa Graziella Organic Tuscan herb seasoning blend for vegetables

• 2 tablespoons chopped parsley

• 1 teaspoon freshly cracked pepper

• 1 teaspoon coarse sea salt, Kosher ok too

Simple Directions:

1. Wash & dry eggplant, trim the green end off, if smaller, slice in half lengthwise. Do not puncture the purple skin.

2. If larger eggplant, trim the green tops off and cut into 1 ½ disks. On each side make a crisscross incision 1 inch apart but do not cut thru.

3. Arrange slices on the side of a colander set over a large bowl, sprinkle with sea salt.

4. Let stand 30-45 minutes to “weep”.

5. Rinse eggplant slices and pat dry.

6. Preheat oven to 275°F, brush a large parchment lined baking pan or sheet with 1 tablespoon olive oil set aside.

7. Place slices on the baking pan, skin side down if small, crosshatched rounds if large.

8. Sprinkle Tuscan herb seasoning blend, a pinch of sea salt, cracked pepper, followed by ¼ cup olive oil evenly over the slices.

9. Place pan in the oven and bake 1 hour.

10. Remove from oven, pour remaining ¼ cup over eggplant, bake an additional hour or until eggplant is tender almost creamy like when tested with a fork.

11. Sprinkle with fresh parsley, serve & enjoy!

Inspirational recipe found here…Essentials of Classic Italian Cooking Marcella Hazan - Knopf Doubleday

To download this recipe click here

Helpful Hints:

• Chop leftover eggplant, add to lightly sautéed, chopped garlic, top with fresh parsley for an easy pasta sauce.

• Why salt and sweat/weep eggplant? Salting eggplant removes excess moisture including the bitter liquid. It tenderizes the eggplant, allowing the flavors and natural taste to shine!

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!

Simple Ingredients: 

•  2 salmon fillets

•  3 Tbsp. Villa Graziella Organic Extra Virgin Olive Oil

• 2 Tbsp Villa Graziella Organic Tuscan Herb Seasoning Seafood Blend 

•  1 garlic clove minced

•  1 lemon 

• Salt & Pepper to taste 

Simple Ingredients:

1.     Drizzle salmon filets with Villa Graziella Organic Extra Virgin Olive Oil

2.     Spread minced garlic on top

3.     Sprinkle Villa Graziella Organic Tuscan Herb Seafood Seasoning Blend on top

4.     Cut lemon in half and squeeze juice on top

5.     Salt and Pepper to taste

To download this recipe click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!

Wild caught Walleye fish baked instead of fried. We added mushrooms, onions, cherry tomatoes and our organic certified Tuscan herb fish & shellfish seasoning blend for an easy and delicious dinner. Serves 4. 

Easy Ingredients 

• 4 fresh, walleye fillets, if possible wild caught 

• 7 tablespoons Villa Graziella Organic Extra Virgin Olive Oil 

• 1 ½ tablespoons Villa Graziella Organic Tuscan herb seasoning blend for fish 

• 1/3 cup fresh sliced mushrooms 

• 1/3 cup fresh sliced cherry tomatoes 

• 2 tablespoons finely chopped onion red or yellow 

• 1 tablespoon fresh lemon juice 

• Sea salt (Kosher fine too) and ground pepper to taste 

Simple Directions 

1. Preheat oven to 350˚F 

1. Place mushrooms, onions and tomatoes, in a large bowl, add ½ tablespoon of Tuscan herb seasoning blend for fish, mix well with your hands, set aside.    

1. In another large bowl, combine lemon juice, 6 tablespoons of olive oil and one tablespoon of Tuscan herb fish seasoning blend, salt & pepper, whisk until fully blended. 

1. Dip each filet in the seasoned, lemon juice and olive oil mixture, making sure each side is fully coated. 

1. Place fish fillets into a shallow baking dish. 

1. Spoon mushroom, onion & tomato combination over the top of each filet.    

1. Drizzle 1 tablespoon olive oil over fish pieces. 

1. Bake 15-20 minutes. Test by poking a fork into fish, it is cooked if it separates and flakes easily. 

1. Remove fish from oven, let sit 1-2 minutes, season to taste.   

1. Serve & enjoy! 

Helpful Hints: 

• Substitute walleye with any firm white fish from the perch family, with fillets no thicker than 1 inch. Frozen ok, preferably from a sustainable source or wild caught. 

• Add seasoning blend at the beginning so it fully absorbs and blends with fish.  

• Fish has a lighter, more delicate protein composition than meat. Baking at a lower temperature keeps it tender and tasty without drying out.  

• Substitute veggies with seasonal asparagus, peppers, squash or zucchini.  

• Cover & refrigerate 2-3 days. 

Did you know? Native to the Great Lakes and Canada, Walleye is a traditional freshwater food staple of the Native-American Chippewa tribe. Nocturnal feeders, Walleye are named for their opaque, cloudy-looking eyes. The reflective layer of pigment, the tapetum lucidum, gives them excellent low light vision to efficiently find food at night.  

Source: https://www.nwf.org/Educational-Resources/Wildlife-Guide/Fish/Walley 

Simple Ingredients:

• (1) bottle of Villa Graziella Rosato Toscano I.G.T., 750 mL

• 1/2 cup sugar

• 1/2 cup water

• 3/4 cup fresh raspberries

Easy Directions:

1. Pour entire bottle of Villa Graziella Rosato Toscano I.G.T. into a baking dish or pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours.

2. Bring sugar and water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes.

3. Add raspberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor.

4. Strain raspberry syrup mixture through a fine-mesh sieve into a small bowl, chill in the freezer until cold, about 30 minutes.

5. Scrape frozen Rosato into a blender. Add raspberry syrup and purée until smooth.

6. Divide among glasses.

Helpful Hints:

• Rosato can be frozen 1 week ahead.

• Substitute your favorite berries including strawberries and blackberries for extra flavor.

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!