By Suzanne Corbett, STLSportsPage.com Food/Travel Editor
Gathering around the table this Easter isn’t going to be the usual. The traditional Easter Brunch for the most part is out; but that doesn’t mean you can’t enjoy a flavorful brunch with within your own home.
Since the country has been quarantined in our own homes, those who may not have taken the time have re-discovered cooking. In keeping with the recommended “stay at home” orders, we offer a few healthy, yet delicious recipes that can be made with ingredients you may already have in the pantry.
Carmen Berry, shown above, a registered and licensed dietitian who is the Manager of Nutrition Education Programs at Operation Food Search (OFS). She is cooking up holiday recipes to help families utilize what they already have in their pantries and refrigerators. It’s part of OFS’s overall initiative, which includes: 1: Stay healthy (and stay home!) with nutritious meals made from extremely accessible ingredients. 2: Cook easy-to-prepare meals with kids of all ages 3: Promote the nonprofit’s new Operation Chef program where kids eight to 12 and teens 13 to 18 dive into basic cooking skills
Berry, who recently appeared on a YouTube podcast, highlighted recipes created in her own kitchen. Check her out, along with more cooking and nutritional information at OperationFoodSearch.org She shares her recipe ideas for an Easter Brunch, which are designed to add to your own at home menu.
Operation Food Search (OFS) is a hunger relief organization that provides free food, nutrition education and innovative programs proven to reduce food insecurity. With a strategic focus aimed at ending childhood hunger, OFS empowers families and increases access to healthy and affordable food.
Easy Skillet Frittata
- 6 large eggs
- 1/4 cup milk
- Salt and cracked black pepper, to taste
- 1/2 teaspoon Italian seasoning
- 2 teaspoons oil
- 1 small onion, diced
- 1 clove garlic, minced (or 1/8 teaspoon garlic powder)
- 2 cups fresh, canned or frozen mixed vegetables, diced or sliced (your choice – green beans, zucchini, peas, corn, broccoli, mushrooms, etc)
- 1/3 cup shredded cheese (1 1/2 ounces)
- Optional garnish: fresh sliced tomatoes, fresh herbs
- Whisk eggs with milk and seasonings of choice in a medium bowl until combined.
- Heat oil in a medium skillet. Add onions, garlic, and other vegetables and cook on medium heat (300 degrees in an electric skillet) until soft.
- Pour egg mixture over vegetables. Top with shredded cheese. With knife or spatula, lift outer edges of eggs so egg mixture flows to the bottom of the pan.
- Cover and cook until eggs are set, about 6-10 minutes.
- Cut into 8 pieces; serve hot in the pan or carefully slide frittata out of pan onto a serving platter. Refrigerate leftovers within 2 hours.
- Optional: garnish with fresh sliced tomatoes and/or fresh herbs.
Chocolate Peanut Butter Banana Shake
- 2 very ripe bananas, sliced and frozen
- 2 Tbsp peanut butter
- 1 cup milk
- 1 Tbsp unsweetened cocoa powder (optional)
- 1 Tbsp chocolate chips (can chop up larger chocolate pieces)
Add banana, peanut butter, milk, and cocoa powder (optional) in a blender, process until smooth. Add chocolate chips and process until well blended. * A great recipe to use leftover Easter candy.
Tuna Salad Deviled Eggs
- 12 eggs (hard-boiled, peeled, halved, yolks reserved)
- 1 5-oz can tuna, drained
- 1/3 – 1/2 cup mayonnaise
- 3 dashes hot sauce (optional)
- 1 tablespoon onion, chopped small
- 3 tablespoons celery, chopped small
- 3 tablespoons dill pickles, chopped small
- 1 tablespoon mustard
- salt and pepper, to taste
- In a medium-sized bowl, combine the egg yolks, drained tuna, mustard and mayo. Stir to combine.
- Add the onion, celery, and pickles (save some for garnishing). Stir to combine.
- Taste and season with hot sauce, salt, & pepper to taste.
- With a small spoon, scoop about 1 tablespoon into each egg half.
- Garnish as desired with onion, celery, pickles, and/or tuna.
Keep chilled until ready to serve. Enjoy