breakfast for dinner

Switch your meals up, and enjoy your morning favorites in the evening. Get started with these hearty recipes that delight any time of day.

Frittata with Broccoli and Turmeric

From The New Cooking School Cookbook by America’s Test Kitchen ($45, America’s Test Kitchen, 2021)

40 min

prep time serves 6

12 large eggs L c 1 percent lowfat milk or water N c grated Parmesan cheese 2 Tbsp extra-virgin olive oil, divided 1 Tbsp minced fresh tarragon K tsp salt, divided 12 oz broccoli florets, cut into K-inch pieces (4 c) 1 shallot, minced 1 tsp ground turmeric ¼ tsp pepper 3 Tbsp water K tsp grated lemon zest plus K tsp juice 1. Adjust an oven rack to middle position and preheat oven to 350°. Whisk eggs, milk, Parmesan, 1 tablespoon of the oil, the tarragon, and ¼ teaspoon of the salt in a bowl until well combined.

2. Heat the remaining 1 tablespoon of oil in a 12-inch oven-safe nonstick skillet over medium-high heat until shimmering. Add broccoli, shallot, turmeric, pepper, and the remaining ¼ teaspoon salt and cook, stirring frequently, until broccoli is crisp-tender and spotty brown, 7 to 9 minutes. Stir in water and lemon zest and juice and continue to cook, stirring constantly, until broccoli is just tender and no water remains in skillet, about 1 minute longer. 3. Add egg mixture and cook, using a rubber spatula to stir and scrape bottom of skillet until large curds form and spatula leaves a trail through eggs but eggs are still very wet, about 30 seconds. Smooth curds into even layer and cook, without stirring, for 30 seconds. 4. Transfer skillet to oven and bake until frittata is slightly puffy and surface bounces back when lightly pressed, 5 to 8 minutes. Using a rubber spatula, loosen frittata from skillet, and transfer to a cutting board. Let sit for 5 minutes before slicing and serving.

Per serving: 222 Calories, 15 g Protein, 8 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 2 g Fiber, 15 g Total fat (4 g sat), 428 mg Sodium, HHHHH Vitamin C, K, HHHH Vitamin B2 (riboflavin), HHH Vitamin B12, Phosphorus, HH Vitamin A, B6, Folate, H Vitamin D, E, Calcium, Iron, Zinc

Adding healthful turmeric and black pepper gives the filling a bold, slightly spicy flavor. To ensure the frittata cooks fully and evenly, it’s started on the stovetop and then transferred to the oven to gently finish. Serve warm or at room temperature.

Breakfast Apple and Orange Crisp

From Good Enough: A Cookbook by Leanne Brown ($19.95, Workman, 2022)

Butter, for greasing dish 4 large apples (your favorite variety) 1 large orange 1 Tbsp all-purpose flour 3 Tbsp packed brown sugar

K tsp fine sea salt 1 tsp pure vanilla extract

50 min

prep time serves 8

Topping 1 c old-fashioned rolled oats K c all-purpose flour ¼ c packed brown sugar K tsp freshly grated nutmeg (optional) 1 tsp ground cinnamon (optional) K tsp fine sea salt K c (1 stick) unsalted butter

1. Preheat oven to 375°. Butter a 13x9inch baking dish. 2. Cut apples in half and remove stems and cores. Slice apples into thin pieces. (Note: There’s no need to peel the apples unless that’s your preference. Go as chunky or as thin as you like.) 3. Place apples in buttered baking dish. Use a small grater to zest orange and sprinkle it on top. Juice orange directly over apples (use a sieve if your orange has seeds). Add flour, brown sugar, salt, and vanilla. Using your hands, toss apples, coating them evenly. 4. Make topping: Combine oats, flour, brown sugar, nutmeg and cinnamon (if using), and salt in a medium bowl. Stir topping a few times with a wooden spoon or your fingers, just enough to roughly disperse everything. Cut up butter into tablespoon-size (or smaller) pieces and add them to bowl. Use your hands to roughly squish butter with dry ingredients until you have a crumbly, relatively even mixture. Sprinkle oat mixture all over top of apples. 5. Bake until apples are cooked and bubbly and topping is browned, 35 to 40 minutes. Serve immediately, or cover and store in fridge for up to a week.

Per serving: 297 Calories, 5 g Protein, 42 g Carbohydrates, 19 g Total sugars (8 g Added sugars), 5 g Fiber, 13 g Total fat (8 g sat), 296 mg Sodium, H Vitamin A, B1 (thiamine), C, Magnesium, Phosphorus This comes together easily but does require a little baking time, so it’s nice to prepare it the night before. It’s delicious served at any temperature—cold, room temperature, warmed in the microwave, or crisped up in a 375˚ oven.

Fluffy Buckwheat Pancakes

From The Modern Larder by Michelle McKenzie ($40, Roost Books, 2021)

O c buckwheat flour ¼ c white rice flour* 2 Tbsp ground flaxseed (flaxseed meal)** 1 tsp baking powder

K tsp baking soda Slightly rounded ¼ tsp fine sea salt

3 Tbsp plain, full-fat Greek yogurt or 2 Tbsp plain, full-fat kefir

1 large egg 2 Tbsp maple syrup or date syrup, plus more to serve K tsp vanilla extract 2 Tbsp ghee or 2 Tbsp unsalted butter, melted and warm, plus more for the skillet 1 c warm water 1. In a small mixing bowl, whisk flours, flaxseed, baking powder, baking soda, and sea salt. In a medium mixing bowl whisk yogurt or kefir, egg, maple syrup, vanilla, melted ghee or butter, and warm water. Overmixing buckwheat flour creates a dense pancake, so add dry ingredients into wet in about 3 equal portions, using a flexible spatula to gently fold and stir each portion until almost fully incorporated. After third addition, fold batter until just combined (it will be lumpy, and that’s fine). Batter can be used right away or refrigerated in an airtight container overnight (no need to bring it to room temperature before proceeding).

2. Heat a 10- or 14-inch heavy-bottomed skillet, preferably cast iron, or griddle over medium heat until hot and coat surface well with ghee or butter. Drop a scant ¼ cup of batter onto skillet for each pancake, leaving about 2 inches between each. Cook for about 2 to 3 minutes, or until a few bubbles form at edges and on surface. Flip pancakes and cook until lightly browned on bottom and cooked through in center, 1 to 2 minutes more.

3. Transfer to a plate or keep warm in a 200° oven. Repeat with any remaining batter, adding more ghee to skillet between each batch. Serve hot or warm.

*If you can’t find white rice flour, you can substitute cornstarch or all-purpose flour.

**If you can’t find flaxseed meal, you can substitute ground almonds or wheat germ.

If substitutions are made, this recipe may no longer be gluten free.

Per serving (2 pancakes): 226 Calories, 6 g Protein, 32 g Carbohydrates, 7 g Total sugars (6 g Added sugars), 3 g Fiber, 9 g Total fat (4 g sat), 308 mg Sodium, HHH Phosphorus, H Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, Calcium, Magnesium, Zinc

20 min

prep time makes 8 pancakes