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Pesto Orzo Pasta Salad

This Pesto Orzo Pasta Salad is a beautiful welcome to warmer weather. If you use store bought pesto it’s super simple, but if you use homemade it really makes it something special. Just toss a handful of simple ingredients together with a pesto vinaigrette and you’re set. It's a great side dish for a summer bbq or a delicious vegetarian main. 

Ingredients for the pesto orzo pasta salad all mixed together.
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Ingredients

Pesto orzo pasta salad ingredients.
  • Orzo: a small rice-shaped pasta (but it's pasta, I promise!).
  • Tomatoes: fresh tomatoes, either cherry or grape, quartered.
  • Cannellini beans: a can of beans rinsed and drained for some protein and creaminess. 
  • Red onion: sliced super thin for a nice bite. 
  • Fontina cheese: a perfectly flavored cheese for this recipe, mild but still holds its own. 
  • Arugula: a nice leafy green that’s a bit bitter to balance the flavors.
  • Pesto: store-bought pesto or homemade pesto are both great! Rao's and Seggiano are my favorite brands for store-bought. 
  • Extra virgin olive oil: to mix with the pesto to make the vinaigrette.
  • Red wine vinegar: add a bit of acidity to the vinaigrette.
  • Salt: kosher salt to bring out all the flavor. Not table salt, it is saltier. 

Ingredient substitutions

  • Any other small pasta shape such as macaroni, fusilli, etc. can be substituted. 
  • Garbanzo beans instead of cannellini beans. 
  • Rather than fontina cheese try mozzarella, provolone, or gouda. 
  • Instead of arugula you can use baby spinach. 
  • Some additions beyond what I have included in the recipe if you want to add extra flavor: sun-dried tomatoes, olives, green bell peppers, artichoke hearts, toasted nuts, the list goes on! 

Step by step instructions

For the full instructions and ingredient quantities for this orzo pesto pasta salad see the recipe card at the end of this post. 

Cook the pasta

Pesto vinaigrette.

Make the pesto vinaigrette (pesto dressing) 

Ingredients in the bowl together.

Combine all ingredients in a large bowl.

Tips and tricks

  • Use a bigger mixing bowl than you think, it's easier to mix together and minimizes overflow. 
  • Test your pasta as it’s cooking to ensure you cook it to al dente. It's best to start testing it 1-2 minutes before the package instructions say it'll be done. 
  • Cherry or grape tomatoes can be easily sliced in half by placing them between two plates and slicing through. Then slice each again (not between two plates) quarter them. 
  • If the dressing isn’t coming together (or if you want to avoid whisking) add all ingredients to a jar and shake vigorously to emulsify. 
  • Try to cut all the mix-ins into bite-sized pieces so you get a bit of everything in every bite. 
  • ​Salt your pasta water! 
  • For serving you can tear some fresh basil leaves on top for pretty presentation.

Storage and reheating

  • Storage: keep in an airtight container in the fridge for up to 3-4 days (makes it great for meal prep for lunches!). 
  • Reheating: this pesto orzo pasta salad is best eaten at room temperature, so just take it out of the fridge 30 minutes before you plan to eat it. 
Single serving of pasta salad in an antique bowl.

What to serve with pasta salad

Picture this: it’s 5:30pm on a warm 76°F June evening, you’re at a table outside with loved ones, and you have this pasta salad on deck along with:

  • Grilled skirt steak and shrimp
  • Potato salad
  • Grilled zucchini 
  • Corn on the cob

FAQs

What’s the difference between cherry tomatoes and grape tomatoes?

Cherry tomatoes are more perfect circles and sweeter, grape tomatoes are oval and a little more mild.

What’s in pesto?

WIn a classic pesto, it’s just fresh basil, extra virgin olive oil, parmesan cheese, pine nuts, fresh garlic, salt, and pepper. You could customize and use arugula instead of basil, or any other nut instead of pine nuts. Here’s a great recipe if you’d like to make it homemade. A food processor makes it super simple. hat’s in pesto?

Can I use gluten free pasta?

I haven’t tried it, but if you have a good gluten free option that you love I suggest trying it! 

Did you make this recipe? Leave a rating and review below and tag me on social!

📖 Recipe

Close up of pasta salad.

Pesto Orzo Pasta Salad

This Pesto Orzo Pasta Salad is a beautiful welcome to warmer weather. If you use store bought pesto it’s super simple, but if you use homemade it really makes it something special. Just toss a handful of simple ingredients together with a pesto vinaigrette and you’re set. It's a great side dish for a summer bbq or a delicious vegetarian main. 
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Print Pin Rate
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 6 as a side

Ingredients

  • 1 ½ cups orzo
  • 1 pint cherry tomatoes quartered
  • 16 oz cannellini beans drained and rinsed
  • ½ red onion thinly sliced
  • 8 oz fontina cheese cubed
  • 2 cups baby arugula
  • ⅓ cup extra virgin olive oil
  • 2 tablespoon red wine vinegar
  • ½ cup basil pesto
  • 1 teaspoon kosher salt

Instructions

  • Cook the pasta. Bring a large pot of salted water to a boil and cook the orzo to al-dente (usually a minute or two shy of package directions). Drain and rinse with cold water to cool it down and stop the cooking. 
  • Make the pesto vinaigrette. In a medium sized bowl, whisk together the pesto, red wine vinegar, and kosher salt. Then, while whisking constantly, pour in the extra virgin olive oil in a slow steady stream until emulsified.
  • Combine all ingredients in a large bowl. Add the orzo, tomatoes, beans, onion, cheese, and arugula to a big mixing bowl. Pour over the pesto vinaigrette and toss to combine. 

Video

Nutrition Estimate

Calories: 547kcal | Carbohydrates: 46g | Protein: 21g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 46mg | Sodium: 1059mg | Potassium: 320mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1306IU | Vitamin C: 20mg | Calcium: 317mg | Iron: 3mg
Course: Lunch/Dinner, Main Course
Cuisine: American
Keyword: Pasta, pasta salad

Oven Roasted Vegetables and Potatoes

This Oven Roasted Vegetables and Potatoes recipe is a great staple to have in your arsenal for any occasion – from weeknight meal to serving for the holidays, it's the perfect side dish or meal prep. Everything gets nice and tender on the inside and lightly golden brown on the outside. 

Close up of oven roasted vegetables and potatoes.
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Ingredients

Ingredients for oven roasted vegetables and potatoes on a table.
  • Potatoes: Any kind of potato works in this recipe – red potatoes, yukon gold, baby potatoes, sweet potatoes, etc. I used quartered small red potatoes.
  • Carrots: Rinsed and peeled, then cut into good 2 inch size chunks if thinner, 1 inch if thicker. You can also cut a thicker carrot in half lengthwise to make it thinner. 
  • Broccoli: 2 inch pieces, broken off the main stalk and cut smaller if needed. 
  • Red onion: one red onion chopped into big 1 inch pieces. These get really nice and soft when roasted. 
  • Olive oil: Regular olive oil is good for roasting at a higher temperature. It’s best to stay away from extra virgin olive oil in this case as it has a smoke temperature of 410°F. 
  • Spices: A combination of black pepper, kosher salt, garlic powder, onion powder, and smoked paprika is, in my opinion, a really good base spice combination that works well with a wide variety of vegetables. 
  • Fresh thyme: A fresh herb to top the roasted veg and potatoes which brightens them up.
    • Other fresh herbs that work great are: fresh rosemary, fresh parsley, or fresh chives 

Step by step instructions

I love making oven-roasted vegetables and potatoes weekly because it's such an easy way to complement a variety of main dishes. You simply:

Chopped vegetables and potatoes.

1. Put the chopped vegetables on a baking sheet.

Seasoned veg and potatoes.

2. Add the olive oil and seasonings.

Roasted veg and potatoes.

3. Roast.

Roasted veg and potatoes with thyme.

4. Finish with fresh thyme. 

Tips and tricks

  • Roast in a single layer: Roast the vegetables and potatoes in a single layer to give each piece the opportunity to get golden brown by touching the sheet pan. A single layer also will help ensure they roast and don’t steam.
  • Same size pieces: Chop everything similar size pieces so they cook in roughly the same amount of time.
  • Cooking time will vary depending on how big your pieces end up being, so check for doneness by piercing each vegetable with a fork to see if it's tender. 
  • Use an oven thermometer to make sure your oven temperature is accurate. My oven, for example, says it’s preheated when it’s actually 100 - 150°F too hot, so I need to wait for it to cool down before using it otherwise it would scorch my food.

Alternate seasonings

Aside from what I have outlined, the below seasonings would be great alternatives:

  • Italian seasoning (topping with parmesan cheese after they are baked would be delicious) 
  • Balsamic vinegar
  • Cajun seasoning 
  • Herbs de Provence 

How to serve

Oven roast veggies and potatoes are such a great staple to serve with your favorite protein. Some ideas below:

  • Grilled marinated steak 
  • Garlic baked chicken 
  • Sautéd shrimp 
  • Roasted salmon

Other vegetables that are great roasted 

The best vegetables for roasting are ones that can stand the high heat for a long period of time without totally losing their shape and texture. Below are some alternatives that would be great aside from what I’ve outlined in the recipe. 

  • Any root vegetables 
  • Brussels sprouts 
  • Cauliflower
  • Beets
  • Parsnips
  • Bell pepper
  • Beets

Storage and reheating

  • Storage: Let the roasted vegetables cool to room temperature then transfer them to an airtight container. Keep in the fridge for up to 4 days.
  • Reheating: Warm in the microwave for a few minutes or in the oven at 350°F for 10-15 until warmed through. 

FAQs

What oil is best for roasting vegetables?

You want to use an oil that has a high smoke point – regular olive oil works, so does avocado oil, canola oil, and a few others but those are my favorite. 

How do I know if my roasted vegetables are done cooking?

Roasted vegetables are done cooking when easily pierced with a fork. 

Should I boil potatoes before roasting?

You don’t for the preparation I have outlined here. However, if you are cooking vegetables that are in smaller pieces or bake in a quicker amount of time (e.g., a mushroom), giving the potatoes a head start is smart. In that case, cut them into chunks, add to room temp water and bring up to a boil. Then reduce to a light boil and cook until just about fork tender (time will depend on the size of your potatoes). 

Did you make this recipe? Leave a rating and review below and tag me on social!

More veg-forward sides

📖 Recipe

Close up of oven roasted vegetables and potatoes.

Oven Roasted Vegetables and Potatoes

This Oven Roasted Vegetables and Potatoes recipe is a great staple to have in your arsenal for any occasion – from weeknight meal to serving for the holidays, it's the perfect side dish or meal prep. Everything gets nice and tender on the inside and lightly golden brown on the outside.
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 side servings

Ingredients

  • 1 lb baby red potatoes quartered
  • 1 cup carrots cut in 2" pieces
  • 1 ½ cups broccoli in bite sized pieces
  • 3 tablespoon olive oil
  • 2 teaspoon kosher salt
  • 1 ½ teaspoon black pepper
  • 1 ½ teaspoon garlic powder
  • 1 ½ teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon fresh thyme

Instructions

  • Preheat your oven to 425°F.
  • Put the chopped vegetables on a baking sheet. Transfer the veggies to a parchment paper lined rimmed baking sheet that’s big enough to hold them all in a single layer, with a little extra room.
  • Add the olive oil and seasonings. Over top the veggies, pour the olive oil and sprinkle the spices. Toss to combine.
  • Roast. Place the baking sheet with vegetables and potatoes in a 425°F preheated oven and roast, tossing halfway through, until tender and lightly golden brown, roughly 30-40 minutes.
  • Finish with fresh thyme. Prior to serving, sprinkle the roasted vegetables with fresh thyme.

Nutrition Estimate

Calories: 214kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1204mg | Potassium: 733mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5951IU | Vitamin C: 55mg | Calcium: 50mg | Iron: 2mg
Course: Side Dish
Cuisine: American
Keyword: Potatoes, vegetable, Vegetarian
Author: Haley

Mediterranean Sweet Potatoes

These Mediterranean Sweet Potatoes are a delicious mix of Mediterranean inspired flavors. Tender roasted sweet potatoes topped with spicy crispy chickpeas, and a bright mixture of tomatoes, cucumbers, and feta – everything works together so nicely for a fresh yet comforting bite. It’s a perfect vegetarian main dish, or a side dish among other recipes. 

Finished mediterranean sweet potatoes on a serving tray.
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Ingredients 

Ingredients for mediterranean sweet potatoes.
  • Sweet potatoes: Standard orange sweet potatoes are what I used (brown/reddish skin, orange flesh) as they are most commonly available near me. However, you could also use Japanese sweet potatoes (purple-ish skin, white flesh). 
  • Spices: Garlic powder, onion powder, smoked paprika, za’atar, cayenne, kosher salt, and pepper are all used throughout this recipe to bring bold, delicious flavor. 
  • Chickpeas: One can of chickpeas are roasted and used as a crispy, slightly spicy topping. 
  • Cucumber: English, Persian, or mini cucumbers work great for this recipe – but really, any kind would be fine. 
  • Tomatoes: Grape tomatoes or cherry tomatoes are great. You could alternatively just cut a larger tomato into chunks 
  • Feta cheese: A block of Greek feta – look for the “certified designation of origin” red and yellow symbol, it means it was made where it says it is!
  • Greek yogurt: Any plain whole milk / full fat greek yogurt works great. 
  • Olive oil: Used for roasting the sweet potatoes, chickpeas, and in the greek yogurt dressing. 
  • Lemon: Brightens up the dressing with a bit of acidity. Fresh lemon juice is always best!
  • Honey: Balances the tartness of the yogurt and the acidity of the lemon juice. 
  • Fresh parsley: A fresh, herby element. 

Instructions

For step by step details, see the recipe card at the end of this post. 

Roasting sweet potatoes.

1. Season and roast the sweet potatoes.

Roasting chickpeas.

2. Season and roast the chickpeas.

Dressing in a bowl.

3. Make the dressing. 

Feta, cucumber, tomatoes.

4. Combine the chopped cucumber, tomatoes, and feta. 

Mixing dressing in.

5. Toss the cucumber mixture together with the dressing.

Finished plated dish.

6. Serve - top the sweet potatoes with the crispy chickpeas and dressed cucumber mixture. 

Tips and tricks

  • Parchment paper helps make sure the ingredients don't stick to the baking sheet. Non-stick aluminum foil also works. 
  • If you’re worried about the insides of the potatoes getting tender, poke them with a fork on the skin a few times before you roast. This helps the heat to penetrate. 
  • Cooking time of the sweet potatoes will vary depending on their size – they are fully cooked through when easily pierced with a fork. 
  • Cut the cucumber, tomatoes, and feta into small pieces. 
  • I use regular olive oil throughout this recipe because extra virgin olive oil has a smoke point of around 410°F which is cutting it a bit close for roasting. You can use extra virgin olive oil in the dressing if you'd like, but to keep it simple with fewer variations of ingredients regular olive oil works just fine.
  • Roast the chickpeas and sweet potatoes in a single layer to ensure they cook through properly (and in the chickpeas case, get crispy). 
  • If you use large sweet potatoes, just cut them into quarters or roast them for more time. 
  • Finish the dish with a little bit of lemon zest and / or fresh parsley for an extra fresh element. 

How to get roasted chickpeas crunchy

The trick to getting really crispy roasted chickpeas is to remove the outer layer (skin) of each chickpea, but it's rather time consuming. However, there's a trick to getting a bunch of them to fall off somewhat easily – rub them between a kitchen towel or paper towels gently, and the skins should somewhat come off. Also, make sure they are dry before you add the oil. 

Recipe variations 

  • You can add red onion to the cucumber mixture if you'd like. To cut through some of their sharpness, give them a quick rinse under cold water. 
  • Add some tahini to the dressing! If you do this, you might also need to add a splash of water to thin it out. 
  • Add sesame seeds or Aleppo pepper to the dressing.
  • Add grated garlic to the dressing for a little sharp bite.
  • Use some avocado as a topping!
  • Other fresh herbs that would work great in place of parsley are chives, green onions, mint, and cilantro.
  • Goat cheese would be delicious instead of feta cheese.
  • To make this dairy free, skip the feta and use hummus in place of the Greek yogurt. 

Storage and reheating

  • Storage: Store in an airtight container in the fridge for up to 4 days. If you can, store each of the elements separately. Otherwise, this dish is best eaten as leftovers at room temperature. 
  • Reheating: If you stored the elements separately, warm only the sweet potatoes – can be done in the microwave for a few minutes. 
  • Dressing can be made up to 4 days in advance.

FAQs

What’s the difference between orange and Japanese sweet potatoes?

Orange sweet potatoes are sweeter and silkier in texture, whereas Japanese sweet potatoes are a bit starchier and nuttier in flavor. 

What’s the difference between grape tomatoes and cherry tomatoes?

Grape tomatoes have thicker skins, are more oblong shaped, and more mild. Cherry tomatoes are round and sweeter. 

What’s the best temperature to roast sweet potatoes? 

I like to roast sweet potatoes (and most other things) between 400°F – 425°F. This temperature is just hot enough to get the outside a little crisp, while allowing the inside to get totally tender without any burning. 

Are sweet potatoes healthy?

Sweet potatoes are a great source of Vitamin C, A, fiber, and potassium! More on them here. 

Are sweet potato skins edible?

Yes! As long as you cleaned them thoroughly. 

More sweet potato recipes

Did you make this recipe? Leave a rating and review below and tag me on social!

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Finished mediterranean sweet potatoes on a serving tray.

Mediterranean Sweet Potatoes

These Mediterranean Sweet Potatoes are a delicious mix of Mediterranean inspired flavors. Tender roasted sweet potatoes topped with spicy crispy chickpeas, and a bright mixture of tomatoes, cucumbers, and feta – everything works together so nicely for a fresh yet comforting bite. It’s a perfect vegetarian main dish, or a side dish among other recipes. 
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings as a side

Ingredients

  • 4 small sweet potatoes halved
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil

For the chickpeas:

  • 15 oz can of chickpeas drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon za'atar
  • ½ teaspoon cayenne
  • ½ teaspoon garlic powder

For the yogurt sauce:

  • 2 tablespoon full-fat Greek yogurt
  • 1 tablespoon olive oil
  • 2 teaspoon honey
  • 2 tablespoon fresh parsley chopped
  • 1 tablespoon fresh lemon juice (from about ½ a lemon)
  • ½ teaspoon kosher salt

For the salad:

  • 1 ½ cups cucumber chopped (1 english cucumber)
  • 1 cup cherry or grape tomatoes sliced (6oz)
  • 1 cup feta cubed (7oz)

Instructions

  • Preheat your oven to 400℉.
  • Season and roast the sweet potatoes. Place the sweet potatoes on a large baking sheet lined with parchment paper. Drizzle 1 tablespoon over them and sprinkle the garlic powder, onion powder, smoked paprika, kosher salt, and pepper over top. Mix together to evenly coat the sweet potatoes. Lay them cut-side down and roast them in a 400°F oven for 30-40 minutes until fork-tender and lightly golden brown. 
  • Season and roast the chickpeas. Dump the rinsed, drained, and dried chickpeas on a separate medium baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil and sprinkle with za’atar, cayenne powder, and garlic powder. Mix together until evenly coated. Roast in the oven alongside the sweet potatoes for 20-30 minutes, shaking the pan a few times throughout. 
  • Make the dressing. In a small bowl, whisk together the chopped parsley, lemon juice, Greek yogurt, olive oil, honey, and kosher salt.
  • Combine the chopped cucumber, tomatoes, and feta. While the sweet potatoes and chickpeas are roasting, combine the chopped cucumber, tomatoes, and cubed feta in a large bowl. 
  • Toss the cucumber mixture together with the dressing. Pour the dressing over the cucumber mixture and combine. 
  • To serve - top the sweet potatoes with the roasted chickpeas, and dressed chopped cucumber mixture.

Video

Nutrition Estimate

Calories: 300kcal | Carbohydrates: 42g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 17mg | Sodium: 720mg | Potassium: 659mg | Fiber: 8g | Sugar: 10g | Vitamin A: 16563IU | Vitamin C: 9mg | Calcium: 169mg | Iron: 3mg
Course: Appetizer, Lunch/Dinner
Cuisine: American, Mediterranean
Keyword: Sweet Potato
Author: Haley

RECIPE

  1. Season and roast the sweet potatoes. Place the sweet potatoes on a large baking sheet lined with parchment paper. Drizzle 1 tablespoon over them and sprinkle the garlic powder, onion powder, smoked paprika, kosher salt, and pepper over top. Mix together to evenly coat the sweet potatoes. Lay them cut-side down and roast them in a 400°F oven for 30-40 minutes until fork-tender and lightly golden brown. 
  2. Season and roast the chickpeas. Dump the rinsed, drained, and dried chickpeas on a separate medium baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil and sprinkle with za’atar, cayenne powder, and garlic powder. Mix together until evenly coated. Roast in the oven alongside the sweet potatoes for 20-30 minutes, shaking the pan a few times throughout. 
  3. Make the dressing. In a small bowl, whisk together the chopped parsley, lemon juice, Greek yogurt, olive oil, honey, and kosher salt.
  4. Combine the chopped cucumber, tomatoes, and feta. While the sweet potatoes and chickpeas are roasting, combine the chopped cucumber, tomatoes, and cubed feta in a large bowl. 
  5. Toss the cucumber mixture together with the dressing. Pour the dressing over the cucumber mixture and combine. 
  6. To serve - top the sweet potatoes with the roasted chickpeas, and dressed chopped cucumber mixture.

Red Onion White Pizza

This Red Onion White Pizza uses just a few simple ingredients in a way that really makes their flavors shine. I was introduced to this type of white pizza when I was in Rome and haven’t stopped thinking about it ever since. While I may be biased as an onion lover, this pizza is really, really good. 

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Ingredients

There are minimal ingredients needed to make this red onion pizza but they work together and highlight each other's strengths perfectly. Note, there is no tomato sauce in this recipe, it is a white pizza. 

Ingredients to make red onion white pizza.
  • Pizza dough: Homemade pizza dough or store-bought pizza dough both work great. I like to get the pre-made one from Trader Joe’s. 
  • Red onions: Two small red onion sliced as thin as you can. When red onion gets cooked it becomes super tender and a little sweet. 
  • Mozzarella cheese: Melty mozzarella cheese as the base of the pizza. Low-moisture cheese for this pizza is ideal, so shredding the block of low moisture or pre-shredded work great. Other kinds of cheese that you could use are gruyere or fontina. 
  • Fresh oregano: A fresh herby element to top off the pizza. If you don’t have fresh, a sprinkling of dried oregano is also great. Other fresh herb options that work well are fresh parsley, fresh thyme, and fresh basil. 
  • Ricotta cheese: Dollops of fresh ricotta add another creamy cheesy aspect to the pizza. 
  • Extra virgin olive oil: for drizzling on the onions to help them soften up, and on the crust to help it get golden brown. Olive oil is okay too (as opposed to extra virgin). 
  • Salt: for sprinkling on top. Kosher salt or flaky salt. 

Step by step instructions

This red onion pizza is hopefully pretty easy to throw together, the most difficult part is slicing the onions, be careful while you do so. 

Dough rolled out.

1. Stretch/roll out your dough. Stretch out your dough on a lightly floured surface or on a piece of parchment paper. Transfer it to a parchment lined baking sheet and drizzle the top with olive oil.

Pizza topped with toppings.

2. Top the pizza. Sprinkle shredded mozzarella cheese on top of the dough then lay the sliced onion rings all over, overlapping to cover as much surface area as you can. 

Pizza freshly baked.

3. Drizzle with oil and bake. Drizzle a little extra virgin olive oil over top of the onions and bake in a preheated 425°F oven for 25 minutes until the crust and onions are golden brown. 

Finished onion pizza with ricotta and oregnano.

4. Finish. Top the warm pizza with dollops of fresh ricotta cheese, fresh oregano, and a generous pinch of salt. 

Tips and tricks

  • Roll the dough out only when it is at room temperature. If it’s cold, it won't be as pliable and will spring back together. You can use a rolling pin or just use your hands to stretch it out. If it keeps coming back together, let it rest in a warm place for a bit longer. 
  • If you’d like to make homemade pizza dough, this one is great.
  • To ensure your pizza doesn’t stick to the baking sheet, use a non-stick baking sheet drizzled with olive oil and topped with parchment paper.
  • If you have one, use a pizza stone instead of a baking sheet/sheet tray.
  • Using a mandoline can be really helpful to slice the onions thinly and consistently, but please be cautious.
  • Take the ricotta out of the fridge when you put the pizza in the oven to take the chill off.
  • ​If you like a bit of tang, drizzle balsamic vinegar on top; it's amazing.
  • For more pizza combination suggestions check out this post from Food & Wine.

Storage and reheating

  • Storage: keep in an airtight container or wrap in plastic wrap in the fridge for up to 4 days
  • Reheating: warm in a 350°F oven for about 10 minutes until warmed through
Sliced finished red onion pizza.

FAQs

Can I use yellow onions or white onions?

You can! The flavor will be a little different because the red onions are a sweeter variety of onion,  but it’ll still be delicious.

Can I make it spicy?

Yes! Sprinkle red pepper flakes over top of the mozzarella cheese before you put the onions down 

Can I use gluten free crust?

Sure! If there is one you know you like, go for it. 

More pizza recipes

Did you make this recipe? Leave a rating and review below and tag me on social!

📖 Recipe

Finished onion pizza with ricotta and oregnano.

Red Onion White Pizza

This Red Onion White Pizza uses just a few simple ingredients in a way that really makes their flavors shine. I was introduced to this type of white pizza when I was in Rome and haven’t stopped thinking about it ever since. While I may be biased as an onion lover, this pizza is really, really good. 
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings

Ingredients

  • 1 lb pizza dough
  • 2 small red onion sliced into rounds ¼-inch thin
  • 1 ¾ cup shredded mozzarella
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh oregano chopped
  • ¼ cup whole milk ricotta cheese
  • 1 teaspoon flaky salt

Instructions

  • Preheat your oven to 425°F.
  • Stretch out the pizza dough on a lightly floured surface or on a piece of parchment paper. Transfer it to a parchment lined baking sheet or pizza stone, and drizzle the top with olive oil.
  • Sprinkle shredded mozzarella cheese on top of the dough then lay the sliced onion rings all over, overlapping to cover as much surface area as you can. 
  • Drizzle a little extra virgin olive oil over top of the onions and bake in a preheated 425°F oven for 25 minutes until the crust and onions are golden brown. 
  • Top the warm pizza with dollops of fresh ricotta cheese, a sprinkle of fresh oregano, and a generous pinch of salt. 

Video

Nutrition Estimate

Calories: 509kcal | Carbohydrates: 62g | Protein: 22g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 47mg | Sodium: 1724mg | Potassium: 150mg | Fiber: 3g | Sugar: 10g | Vitamin A: 423IU | Vitamin C: 4mg | Calcium: 313mg | Iron: 4mg
Course: Dinner, lunch, Lunch/Dinner
Cuisine: Italian, Italian/American
Keyword: Onion, Pizza
Author: Haley

Creamed Corn Dip

This Baked Creamed Corn Dip is incredibly easy to make and incredibly hard to keep around for more than 30 minutes because it’s THAT good and that simple. It's a cheesy, creamy combination of flavors and corn that's baked until golden and bubbly and dig in. A great appetizer for any get together but especially game day or as part of a party spread. 

Cheesy creamed corn dip.
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Ingredients

A bunch of the ingredients for this baked creamed corn dip you may have on hand already (or can very easily grab at the grocery store if not!) which is part of why I love it so much! Full recipe with quantities can be found in the recipe card at the end of this post. 

Ingredients on a table for creamed corn dip.
  • Creamed corn: a simple can of creamed corn
  • Corn kernels: canned corn, frozen corn, or fresh corn all work. 
  • Shallot: one shallot minced up to get a mild onion flavor.
    • You can use red onion as a substitution if needed. 
  • Garlic: a few cloves minced. 
  • Butter: to sauté the shallot and garlic to mellow out their flavor.
    • You can use olive oil as a substation if needed.
  • Red pepper flakes: for a little spice – you can omit. 
  • Cream cheese: cream cheese is the base of the creamy texture – full fat is ideal (not lite), and at room temperature so it is easily mixable. 
  • Chopped green chiles: one little can of chopped green chiles is so simple but brings so much flavor. These are usually near the salsas in the grocery store.
    • If you can't find them, get a fresh jalapeńo or poblano pepper, remove the white ribbing and seeds, dice it up, and sauté it with the shallot and garlic. 
  • Cheddar cheese: sharp or extra sharp cheddar cheese. It’s the cheesy part of the dip – half inside, half on top. It melts perfectly in with the cream cheese to make the dreamiest texture.
    • You could use half cheddar cheese half monterey jack cheese or pepper jack cheese. 

Step by step instructions

This cheesy creamed corn dip is so easy with minimal ingredients that really pack in so much flavor - perfect for pulling together to serve friends or family. 

Cooked shallots and garlic in a pan.

1. Sauté the onion and garlic. Warm a skillet over medium heat. Add the butter to melt. Once melted, add the shallot and garlic – sauté for 2-3 minutes until soft and fragrant. 

Ingredients mixed together in a bowl.

2. Combine the ingredients. In a large mixing bowl, combine the sautéd shallot and garlic with the cream cheese, creamed corn, corn kernels (canned/frozen/etc), red pepper flakes, can of green chilies, half of the cheddar cheese, salt, and pepper. Mix well to combine.

Creamed corn dip before baking.

3. Transfer and top with cheese. Transfer the dip mixture to a baking dish and top with the remaining half of cheddar cheese.

Creamed corn dip fresh out of the oven.

4. Bake. Put the dip in a preheated 425°F oven and bake for 15-20 minutes until the cheese is melted and a little golden. Serve immediately. 

What to serve with creamed corn dip

The most important element of “what to serve with creamed corn dip” is what you are using to dip. My favorite is tortilla chips, but I can also get behind pita chips, toasted bread, or fresh veggies (carrots, celery, or bell peppers). 

If you’re looking for other dishes to serve with hot corn dip, if you’re hosting football Sunday for example, the below are some of my favorite. 

Tips and tricks 

  • You can make your own creamed corn if you don’t want to use canned. This recipe here is great.
  • Use room temperature cream cheese – you want to make sure that the cream cheese is soft enough to mix with the other ingredients easily and well, otherwise you’ll get clumps of cream cheese.
  • If you need to quickly soften the cream cheese, cut it into smaller cubes and warm it in the microwave in 30 second increments until soft enough. 
  • Shredding your own cheese is always preferred so there are no preservatives or other ingredients – this will help ensure it melts really seamlessly. But if we’re being honest, I’ve never had issues with pre-shredded cheese.
  • This recipe doubles fantastically, so if you want to make a double batch just use a larger baking dish. 
  • If the melted cheese isn’t browning on the top, hit it with the broiler for a few minutes (but be careful because it can very quickly burn under the broiler). 
  • You can use half sour cream or greek yogurt half cream cheese if you'd like. 
  • If you want to use only one dish, sauté the shallot and garlic in an oven-proof skillet, then once they are cooked add the remaining ingredients (saving half the cheese for the top). Mix together in the skillet, top with the remaining cheese, and bake. 
Creamed corn dip with a chip.

Storage and reheating

  • Storage: The dip can be stored in an airtight container in the fridge for  3-4 days. 
  • Reheating: To reheat, warm it in the oven at 350°F for 10-15 minutes or in the microwave for a few until warmed through. 

FAQs

What is in canned creamed corn?

It will vary by brand, but generally corn, a liquid, spices, and some preservatives. 

Can I add meat?

Sure! Crumbled sausage added in would be great, and so would crispy bacon sprinkled on top. 

Can I eat this dip cold (without baking it)?

You can, but I wouldn’t recommend it – you want to bake it so the cheese and cream cheese melt in with each other and the corn, etc. Also if you use frozen corn I definitely wouldn’t recommend it. 

Can I make this corn dip in a crock pot?

Yes! Add all ingredients to the slow cooker and cook on high for 2 hours, stirring halfway through. 

More dip recipes 

Did you make this recipe? Leave a rating and review below and tag me on social!

📖 Recipe

Cheesy creamed corn dip.

Creamed Corn Dip

This Baked Creamed Corn Dip is incredibly easy to make and incredibly hard to keep around for more than 30 minutes because it’s THAT good and that simple. It's a cheesy, creamy combination of flavors and corn that's baked until golden and bubbly and dig in. A great appetizer for any get together but especially game day or as part of a party spread.
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Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 servings

Ingredients

  • 1 cup corn fresh, frozen, or canned
  • 14 oz can creamed corn
  • 1 shallot minced (3 tbsp)
  • 3 cloves garlic minced (2 tbsp)
  • 1 tablespoon unsalted butter
  • 8 oz cream cheese room temperature
  • 4 oz can chopped green chiles
  • 4 oz shredded cheddar cheese
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • ½ tsp black pepper

Instructions

  • Preheat the oven to 425°F.
  • Warm a skillet over medium heat. Add the butter to melt. Once melted, add the shallot and garlic – sauté for 2-3 minutes until soft and fragrant. 
  • In a large mixing bowl, combine the sautéd shallot and garlic with the cream cheese, creamed corn, corn kernels, red pepper flakes, can of green chilies, half of the cheddar cheese, salt, and pepper. Mix well to combine.
  • Transfer the dip mixture to a baking dish and top with the remaining half of cheddar cheese.
  • Put the dip in a preheated 425°F oven and bake for 15-20 minutes until the cheese is melted and a little golden. Serve immediately. 

Nutrition Estimate

Calories: 309kcal | Carbohydrates: 22g | Protein: 9g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 884mg | Potassium: 260mg | Fiber: 2g | Sugar: 5g | Vitamin A: 996IU | Vitamin C: 11mg | Calcium: 187mg | Iron: 1mg
Course: Appetizer, Appetizers, dip
Cuisine: American
Keyword: Cheese dip, Corn, Dip
Author: Haley

Refried Bean Quesadillas

These Refried Bean Quesadillas are so tasty with such minimal ingredients. Salsa is mixed with the beans to add easy flavor, then poblano peppers and onions are sautéd until soft, and it’s all topped with gooey melted cheese. An easy quick vegetarian lunch or meal that’ll definitely hit the spot. 

Stack of quesadillas.
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Ingredients

These delicious veggie quesadilla recipe is made with some simple ingredients that pack in a whole lot of flavor. Quantities are listed in the recipe card at the end of this post. 

Ingredients for refried bean quesadillas.
  • Refried beans: Canned refried beans are great for this, but if you have homemade definitely use them! For canned beans, I prefer the following brands: Siete, Old El Paso, and Taco Bell. Refried beans are most commonly made with either black beans or pinto beans. If you are needing this recipe to be vegetarian make sure you look for canned beans that meet that criteria as some are made with meat products. 
  • Salsa: Any of your favorite jarred salsa, can be salsa roja (classic red salsa) or salsa verde 
  • Cheese: I like to just simply use a Mexican blend which is typically a blend of cheddar, monterey jack, queso quesadilla and asadero cheeses
  • Onion: One yellow onion sliced. Red onion also works fine for this. 
  • Poblano pepper: One poblano pepper seeds removed and sliced the same thickness as the onion. Poblano peppers are a mild chili pepper. They taste most similar to a green bell pepper, but a little richer, deeper, and smokier in flavor and. 
  • Tortillas: Corn tortillas are more traditional, but I prefer flour tortillas. The size tortilla is up to your discretion, but I usually use the soft shell taco size by the brand Mission; it's big enough but not too big.
    • You could use a corn tortilla but the store bought ones tend to be pretty fragile so no promises that it’ll hold up as well as flour would. Corn tortillas do have a really nice flavor though, so if you’re willing to risk a little breakage I say go for it 🙂 
  • Spices: Salt, black pepper, and a little bit of cumin are added to the sautéd pepper and onion to season and flavor. 
  • Olive oil: A little olive oil is used to sauté the pepper and onion. Really any cooking oil works. 

Step by step instructions

Salsa and refried beans mixed together.

1. In a medium bowl, mix together the salsa and the refried beans.

Sautéd peppers and onions.

2. Warm a large non-stick skillet over medium heat, add the olive oil, peppers, onions, and spices and sauté for 10 minutes until soft and lightly golden brown. Set aside. 

Assembly of quesadillas.

3. Assemble –  evenly spread the refried bean mixture on half of each tortilla. Then evenly disperse a little of the peppers and onions, and a little of the cheese. Fold the bare half of the tortilla over the fillings. 

Cooking the quesadillas.

4. Cook – wipe the skillet you used for the peppers and onions clean. Warm it over medium heat and place a quesadilla in. Cook on each side for 2-3 minutes until golden brown with melty cheese. Cut into smaller triangles to eat. 

Recipe variations

  • If you want to add more vegetables to these refried bean quesadillas I’d recommend corn, sliced bell peppers, 
  • If you want to add meat into this quesadilla, ground beef or pulled pork would be great options.
  • You can use a can of regular beans and smash them a bit with a fork, potato masher, or blitz them in a food processor. 
  • Instead of just cumin on the peppers and onions you can add chili powder or chipotle powder, or simply use a taco seasoning.

Tips and tricks

  • You can fold the quesadilla (half moon) or layer two (circle). This recipe provides instructions for folding, but if you’d rather a big circle: add fillings to the entire surface area of one tortilla and place a second tortilla on top. 
  • You can make these quesadillas as big or small as you’d like – if you use smaller tortillas they will be more hand-held, and a bigger tortilla will likely need to be cut into smaller pieces. 
  • To keep the quesadillas from getting soggy, place them on a wire rack over a baking sheet when they each finish cooking. This allows the air to circulate and keep the exterior crispy, as opposed to condensation forming with the heat and making them soggy.
  • While a non stick pan works great for this recipe, you can also use a well seasoned cast iron skillet or a grill pan. Use a light layer of vegetable oil or cooking spray if you're worried about sticking. 
  • To make this recipe vegan use a vegan cheese and make sure the refried beans are vegan. 
  • If the quesadillas start to get a little too brown before the cheese melts turn the heat down to medium-low. 
  • If you'd like to make homemade refried beans, here's a recipe I recommend 

What to serve with quesadillas

I like to serve these refried bean quesadillas with guacamole, salsa (bonus points if it's homemade salsa), and avocado crema for dipping.

  • To make avocado crema, blend together 1 avocado, juice of 1 lime, 2 tablespoon sour cream, a few tablespoon of cilantro, and salt. 

FAQs

Can I use only one kind of cheese instead of a Mexican blend?

You can. The best cheese for quesadillas are either monterey jack or sharp cheddar. Even better if you can do a combination of the two!

Are poblano peppers spicy?

No, they are one of the most mild peppers. They range from 1,000 - 2,000 on the Scoville Scale; some of the hottest peppers are 1,000,000 SHU (Scoville Heat Units). 

Are refried beans healthy?

Generally speaking, yes, they have a lot of fiber and protein and are relatively healthy. However, depending on what they’re mixed with they can start to lean unhealthy (e.g., bacon fat, etc.). 

Finished refried bean quesadillas on a platter.

Storage and reheating

  • Store leftover quesadillas in an airtight container or bag in the fridge for up to 1-2 days.
  • To reheat, either warm in the microwave for a few minutes or in a skillet on medium low heat. 

Make ahead tips

While I wouldn’t recommend fully making these refried bean quesadillas in advance, you can prep some elements to make assembly and finishing quicker. 

  • You can cook the peppers and onions in advance and store them in the fridge for up to 3 days. 
  • You can also mix the beans and salsa together in advance and store it in the fridge in a jar or container for up to 3 days.

Then when you’re ready to cook the quesadillas you have these elements ready to go.  

More vegetarian recipes

📖 Recipe

Close up of stack of quesadillas.

Refried Bean Quesadillas

These Refried Bean Quesadillas are so tasty with such minimal ingredients. Salsa is mixed with the beans to add easy flavor, then poblano peppers and onions are sautéd until soft, and it’s all topped with gooey melted cheese. An easy quick vegetarian lunch or meal that’ll definitely hit the spot. 
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings

Ingredients

  • 4 8" flour tortillas
  • 1 cup refried beans
  • ½ cup salsa
  • 2 cups shredded Mexican blend cheese
  • 1 yellow onion sliced
  • 1 poblano pepper sliced
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon cumin

Instructions

  • In a medium bowl, mix together the salsa and the refried beans.
  • Warm a large non-stick skillet over medium heat, add the olive oil, peppers, onions, and spices and sauté for 10 minutes until soft and lightly golden brown. Set aside.
  • Assemble –  evenly spread the refried bean mixture on half of each tortilla. Then evenly disperse a little of the peppers and onions, and a little of the cheese. Fold the bare half of the tortilla over the fillings.
  • Cook – wipe the skillet you used for the peppers and onions clean. Warm it over medium heat and place a quesadilla in. Cook on each side for 2-3 minutes until golden brown with melty cheese. Cut into smaller triangles to eat.

Video

Nutrition Estimate

Calories: 349kcal | Carbohydrates: 30g | Protein: 20g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 35mg | Sodium: 1797mg | Potassium: 274mg | Fiber: 5g | Sugar: 6g | Vitamin A: 649IU | Vitamin C: 27mg | Calcium: 730mg | Iron: 2mg
Course: Appetizer, Side Dish
Cuisine: American, Mexican
Keyword: Quesadilla, Vegetarian Quesadilla
Author: Haley

Sweet Potato and Egg Hash

This Sweet Potato and Egg Hash is a wildly simple and delicious breakfast recipe. Sweet potatoes cut up into small cubes and cooked until tender, then eggs are cracked right in and cooked until the whites are set. Plus, it's all made in one skillet for easy clean up. 

Sweet potato egg hash topped with chives.
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Ingredients

Not too many ingredients are needed to make this sweet potato breakfast hash, making it a good go-to breakfast or brunch. Quantities can be found in the recipe card at the end of this post. 

Ingredients for sweet potato egg hash.
  • Sweet potatoes: I used a typical US-grown orange fleshed / reddish skinned sweet potato.
  • Onion: Yellow onion is preferred but red onion also works.
  • Olive oil and butter: A combination of unsalted butter and olive oil is used because the oil makes sure the butter doesn’t burn, and the butter adds great flavor. 
  • Eggs: Large eggs. Organic pasture raised is the most nutrient-dense, second being free range.
  • Garlic powder and smoked paprika: These are used to season the sweet potatoes. The smoked paprika pairs really nicely with the natural sweet flavor of the potatoes. 
  • Chives: For serving, a sprinkle of fresh chives brightens it up. Green onions (scallions) are a great alternative. 
  • Kosher salt and black pepper. 

Ingredient substitutions

  • Sweet potato: instead of typical American sweet potato, you can use a Japanese sweet potato or even regular potatoes like russet potatoes or yukon gold. 
  • Spices: you can use regular paprika or hot paprika. Or you can add different spices for extra flavor – cumin, cayenne, chipotle powder, chili powder, and so on.
  • Garlic: you can use a few cloves of fresh garlic instead of garlic powder. Add it towards the end of the sweet potatoes cooking. 
  • Olive oil: avocado oil is a good substitution.

Step by step instructions 

This easy breakfast skillet recipe comes together pretty quickly and simply, instructions are below. 

Cooking onion and sweet potatoes.

1. In a large skillet, melt the butter and warm the olive oil over medium heat. Add the sweet potato chunks, onions, and spices. Cook for 5 minutes. 

Steaming sweet potatoes to cook through.

2. Pour 2 tablespoon water into the skillet, give it a mix scraping off any bits from the bottom of the pan, and then cover and let steam so the sweet potato cooks through. Check after 10 minutes. If they’re not tender yet, add another tablespoon and cover again for 5 more minutes. 

Adding eggs to the cooked potatoes.

3. Once tender, create four divots and crack one egg in each. Sprinkle with a bit of kosher salt and then cover the pan again.

Showing eggs cooked.

4. Cook for 4 minutes until the egg whites are cooked through but the egg yolks are still runny. 

Tips and tricks 

  • Use a skillet with nonstick properties (nonstick skillet, well treated cast iron skillet, enamel cast iron, and even stainless steel if you heat it properly!)
  • If you want more set yolks, cook for 1-2 minutes more. 
  • If you want, you can scramble the eggs instead of frying them. To do so, crack them into a bowl and whisk together, then pour them over the sweet potatoes and stir constantly until cooked through. 
  • Try to cut the sweet potato into pretty small pieces, and the onion in a similar size so you get a good mixture of everything in each bite. 
  • Prep ahead: you can make the sweet potatoes up to 3 days in advance, then just warm them in a skillet and crack the eggs in. 
  • Meat add-ins: Currently this is a vegetarian breakfast option, but if you’d like to add meat I recommend crumbled breakfast sausage, chorizo, cooked bacon, turkey sausage or turkey bacon.
  • Vegetarian add-ins: You can add more ingredients to the hash such as chopped bell peppers, tomatoes, corn, black beans, shredded brussels sprouts etc.
  • Topping suggestions – avocado, chili crunch, hot sauce, parsley, chipotle mayo, cheese, or everything bagel seasoning.

Storage and reheating

  • Storage: transfer to an airtight container and store in the fridge for up to 3 days.
  • Reheating: I like to simply warm in the microwave, however any form of reheating will further cook the yolk so be mindful of that. 

What to serve with sweet potato egg hash 

Since this recipe has savory flavors despite using sweet potatoes, I'd recommend pairing with something fresh and something sweet. For example, a bowl of fresh berries and french toast or waffles or a delicious lemon muffin. 

Close up of dish with chili crunch.

FAQs

Are sweet potatoes healthy?

Sweet potatoes do have some health benefits. They are a good source of Vitamins A, B6, and C, as well as potassium and fiber. They also have anticancer properties and promote immune function.  Read more about it here.

Are sweet potatoes high in sugar? 

No, not necessarily. But since they are high in carbohydrates they can spike blood sugar levels. 

Do I need to peel the sweet potatoes? 

Nope! You can if you prefer, but if you give them a good scrub they are totally fine to eat, and are actually a good source of fiber. 

More egg breakfast recipes 

Did you make this recipe? Leave a rating and review below and tag me on social!

📖 Recipe

Sweet potato egg hash topped with chives.

Sweet Potato and Egg Hash

This Sweet Potato and Egg Hash is a wildly simple and delicious breakfast recipe. Sweet potatoes cut up into small cubes and cooked until tender, then eggs are cracked right in and cooked until the whites are set. Plus, it's all made in one skillet for easy clean up.
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings

Ingredients

  • 2 large sweet potatoes diced
  • 1 yellow onion diced
  • 2 tablespoon olive oil
  • 2 tablespoon unsalted butter
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 2 tablespoon water
  • 4 large eggs
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tablespoon fresh chives

Instructions

  • In a large skillet, melt the butter and warm the olive oil over medium heat. Add the sweet potato chunks, onions, and spices. Cook for 5 minutes.
  • Pour 2 tablespoon water into the skillet, give it a mix scraping off any bits from the bottom of the pan, and then cover and let steam so the sweet potato cooks through. Check after 10 minutes. If they’re not tender yet, add another tablespoon and cover again for 5 more minutes.
  • Once tender, create four divots and crack one egg in each. Sprinkle with a bit of kosher salt and then cover the pan again.
  • Cook for 4 minutes until the egg whites are cooked through but the egg yolks are still runny.

Nutrition Estimate

Calories: 337kcal | Carbohydrates: 38g | Protein: 9g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 179mg | Sodium: 1322mg | Potassium: 701mg | Fiber: 6g | Sugar: 9g | Vitamin A: 24722IU | Vitamin C: 7mg | Calcium: 89mg | Iron: 2mg
Course: Breakfast
Cuisine: American
Keyword: Eggs, Sweet Potato
Author: Haley