Your turn to host brunch? Why not give a new healthy recipe a try? We’ve partnered with Ali Maffucci, founder of Inspiralized.com, to create an inspiralized frittata that your friends will be raving about for many Sundays to come.
When most people think of spiralizing, they immediately think of zucchini noodles. And yes, a spiralizer can be used to make noodles out of zucchini. However, the fun doesn’t stop there – spiralizing is not just a great way to make clean-eating friendly pasta substitutes. With the spiralizer, the healthy eating possibilities are endless!
So exactly what can you make with your spiralizer? Aside from pasta and noodle dishes, you can make desserts, pasta salads, entrees, bowls, rice (yes, rice made from spiralized veggies!), pizza crusts, sandwich buns, soups, fries, chips and, one of my personal favorites, breakfast.
Spiralizing is totally versatile and at its most basic level, just a more enjoyable and exciting way to enjoy vegetables. If you’ve ever fallen into a veggie rut, where you’ve only been eating your vegetables whole or in diced cubes, well then you’re in for a treat: ditch the veggie monotony and start spiralizing!
I love spiralizing my veggies and enjoying them in noodle form. In this shape, they’re more interesting to eat, they soak up flavors better, and it feels like you’re eating something other than veggies due to the consistency and texture! Especially with the trendy bowl meals these days, spiralizing is an exciting way to ban the boredom and start eating differently.
Not only does spiralizing revamp your meals, it’s quick, easy, and great for entertaining crowds! For this Crate and Barrel post, I decided to invite some girls over for a spiralized brunch to sip mimosas and enjoy a frittata with sweet potato noodles.
Everyone always loves seeing the spiralizer turn vegetables into colorful spirals – it’s a guaranteed crowd pleaser! This Sweet Potato, Kale and Goat Cheese healthy frittata recipe comes together quickly and has gorgeous green and orange color thanks to the kale and sweet potatoes. The noodles bake into the eggs and create a swirly labyrinth pattern that all your guests will want to capture and post up on Instagram.
Spiralizing elevates your meals and brings brunch and dinner parties to the next level! So grab your friends, use the tips below, and have fun with healthy eating!
Three quick tips when hosting an elegant girls brunch:
- Take extra care on the details: I always add some fresh fruit to my cocktails – it adds flavor and color to your drinks, but also makes your guests feel a bit more special! I added a splash of grapefruit juice and raspberries to champagne for some chic mimosas, served in the Enetoca Champagne Glasses.
- Use a skillet that can double as a serving piece: I love Le Creuset’s oven-safe skillets, because they come in beautiful colors and can therefore be used as a serving piece as well as a functional skillet. If you’re using a rusty old pan to serve your guests, you’re just not going to feel as polished.
- Use linens: If you’re having guests over, choose linen napkins with a pretty pattern or color. This helps show your guests that you appreciate them spending their time with you and don’t mind that you’ll have to do a load of laundry afterward! Plus, you’re being environmentally friendly by using reusable linens. I adore Crate and Barrel’s Liam Grey Stripe Napkins.
Spiralized Sweet Potato, Kale and Goat Cheese Frittata Recipe with Lemon-Arugula Salad
Time to prep: 15 minutes
Time to cook: 20 minutes
For the frittata and salad:
- 1 tablespoon extra virgin olive oil
- 2-3 cups chopped kale
- ¼ teaspoon red pepper flakes
- salt and pepper, to taste
- 1 medium sweet potato, peeled, spiralized with the spaghetti blade
- 8 large eggs, beaten
- ¼ cup crumbled goat cheese
- 5oz baby arugula
For the dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon dijon mustard
- 1/2 teaspoon honey
- salt and pepper, to taste
Preheat the oven to 425 degrees.
Heat half of the oil in a 10” oven-safe skillet over medium-high heat. Once oil is shimmering, add the kale and red pepper flakes and season with salt and pepper. Cook for 3 to 5 minutes or until kale is mostly wilted. Transfer the kale to a plate and set aside.
Then, in the same skillet, add in the remaining oil and once shimmering, add the sweet potato noodles and season with salt and pepper. Toss and cook for 7 to 10 minutes or until noodles are mostly wilted. Then, sprinkle over with kale, spreading everything around evenly in the skillet.
Pour the eggs evenly over the frittata and season with pepper. Let cook for 2 minutes or until eggs set on the bottom. Place the goat cheese on top of the frittata, pushing in the crumbles of goat cheese so they are more submerged in the eggs.
Bake the frittata in the oven for 10 to 15 minutes or until eggs are cooked through and edges are lightly brown. When pierced with a toothpick, the toothpick should come out clean. Remove from the oven and divide into four to six slices.
While the frittata cooks, prepare the salad. Place all of the ingredients for the dressing into a bowl and whisk together. Taste and adjust to your preferences. Place all of the arugula in a large bowl, pour in the dressing and toss to combine.
Serve each slice of frittata with about 1 cup of arugula per four servings.
Want another delicious spiralizer recipe to try? Check out this Lemon Garlic Broccoli with Bacon Recipe.