This shredded raw brussels sprout salad can be eaten as a main or a side dish. Because raw brussels stand up so well to dressing, it's also great to make ahead – just add the avocado right before serving.
Open-Faced Omelet with Feta, Roasted Tomatoes and Spinach...An open faced omelet, paper thin piled high with just about anything you like, it's my new favorite breakfast. Lately, my go-to is this amazing combination of roasted tomatoes with spinach and feta cheese. Roasting grape tomatoes in the oven with a drizzle of oil, salt and pepper and some fresh herbs become sweet like candy. The salty feta crumbled on top is the perfect compliment!
To achieve this lighter-than-air version, first separate the eggs. Next you'll need to whip your egg whites. Fluffing the whites fills them with air, helping the omelet puff up. Delicately folding them into the yolks ensures the end result is far from rubbery. Finishing the omelet under the broiler makes for a crispy exterior that yields to a soufflé-like inside. All of that, ready in less than 15 minutes.