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Leek, Broccoli and Mushroom Frittata::: Made it with prosciutto cups and coconut milk instead of regular milk. Super combo!

Vegetarian Benedicts with Thyme Sabayon

Ridiculously easy to make and just as delicious served warm or cold, these frittata cups make for an amazing breakfast, lunch, dinner or snack.

Low-Carb Mushroom and Feta Breakfast Casserole

Southwestern Crustless Quiche Recipe with Black Beans (Vegetarian)

Mushroom and Chickpea Stew | Deliciously Ella Serves 6 – 8 carrots – 3 boxes of mushrooms (about 30 mushrooms/850g) – 3 400g tins of chopped tomatoes – 2 400g tins of chickpeas – 600ml of boiling water – 7 tablespoons of tomato puree – a big handful of coriander, about 50g – 2 lemons plus 3 more to serve – 4 teaspoons of turmeric – 4 teaspoons of cumin power – 3 teaspoons of ground chilli – 3 cloves of garlic