We have all been there, and probably too often than we’d like; that moment around 7pm when you realize you have to eat dinner but you have zero interest in making the effort. For the many many times I find myself in that position, I have a few go-to dinners I know I can turn to for help: eggs, quinoa pasta, and bean & veg soup. 

The reason I always have healthy go-to dinners is because I almost always have leftover veggies in my fridge. It is the #1 time saving tip I can give you. If you are going to take the time to wash, cut and slice your way through some veggies, add a couple more to the pile and it will take you no more than an additional 5 minutes prep. Whether you are roasting, boiling, steaming or leaving them raw - you can use these leftovers to make super healthy meals in less than 15 minutes. Add to an omelet, delicious salads, soup or use them to toss in with your pasta. 

I had radicchio, fennel and washed thyme leftover from soup the previous day, so threw together a salad and spruced it up with sprouted pumpkin seeds and romaine and whisked some eggs. Ten minutes later, a healthy dinner is served.  


Radicchio Salad and Quick Herby Frittata (serves 2)

1/2 head radicchio, chopped

2 cups romaine, chopped

1 cup fennel, thinly sliced

3 tablespoons sprouted pumpkin seeds

olive oil and sea salt to taste


3 whole large eggs

3 egg whites

1 tablespoon fresh thyme leaves

1 teaspoon ghee or butter

1 slice fresh mozzarella cheese


1. Turn your oven to broil.

2. In a salad bowl, toss together radicchio, romaine, fennel and pumpkin seeds. Drizzle olive oil over your greens (about a tablespoon) and sprinkle with large grain sea salt. I always start with the salad so that it’s all ready to go when my frittata is hot and fresh out of the oven.

3. In a mixing bowl, whisk eggs and thyme leaves until frothy. Heat a small skillet over medium heat and spray with olive oil spray. Add ghee and then pour eggs into the pan. Use a heat resistant spatula to gently scape along the edges of the egg and scoop the spatula underneath in sweeping circular motions. This is just helping to evenly cook your eggs and give them a little more volume. 

4. After the eggs begin to set (this will take only 2-3 minutes), top with mozzarella cheese and place the skillet in the oven under the pre-heated broiler. 

5. Broil for 3-5 minutes or until the eggs rise and brown slightly around the edges. Every oven is different and this happens very quickly so keep a close eye on it. 

6. Remove the skillet from the oven and slide the frittata out onto a cutting board. Slice and serve immediately.