Simply Organic Spices & Seasonings at Vitacost
Simply Organic Black Pepper Ground Description
One of the world's most popular spices, black peppercorns are actually unripe green fruits (berries) that have been sun-dried after fermenting. Black, white and green peppers all come from the woody tropical plant Piper nigrum.
Simply Organic® is a 100% certified organic line of spices, seasoning mixes, and baking flavors. Our pure, potent spices, seasonings and extracts bring real bite to everything you make, eat and share. Our goal, through our Simply Organic Giving Fund, is to help the millions of food insecure by not only providing funds and support to make organic food more accessible, but also in developing the next generation of leaders in sustainable and socially just organic agriculture.
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Ingredients: Organic black pepper.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
View printable version
Print Page
Winter Squash Frittata with Sage
Winter squash, including acorn squash, butternut squash, spaghetti squash and sugar pumpkins, are bursting with vitamin C, potassium, beta-carotene and dietary fiber. In addition to its superior nutritional value, winter squash is also incredibly delicious, with a sweet flavor and a creamy, buttery texture. This pan-made egg frittata incorporates mushrooms, peppers, sage and squash for a healthy and gorgeous autumn-inspired dish.
Winter Squash Frittata with Sage
- 1 acorn squash (or winter squash of choice)
- 8 baby bell mushrooms (sliced)
- 5 sage leaves
- 4 eggs (beaten)
- 1 garlic clove (chopped)
- 1 shallot (minced)
- 3 small sweet bell peppers (sliced)
- ¼ cup shaved parmesan cheese
- Salt
- Pepper
- Olive oil
- Cut squash into ½-inch round slices. With paring knife, remove hard skin.
- In skillet over medium heat, heat generous amount of olive oil. Place squash rings into pan and season with salt and pepper. Flip after about 2 minutes or once golden brown. Season other side with salt and pepper and cook for another 2 minutes.
- Remove squash from pan and place on paper towel to drain excess oil.
- To pan with oil, add sage leaves and fry about 30-45 seconds. Drain on paper towel.
- Remove a little oil from pan, leaving enough to sauté vegetables. To pan, add mushrooms, shallots, garlic and bell peppers. Sauté 2 minutes, then add beaten eggs. Add pinch of salt and pepper. Swirl pan to ensure egg covers entire surface.
- Add squash rings and sage back to pan. Sprinkle parmesan cheese over top. Reduce heat to low and cover with lid. Cook 3-4 minutes or until eggs have set.
Add the ingredients to your cart and order now!
