Burrata isn’t just a cheese—it’s an experience. This Caprese-inspired Burrata Salad balances its sublime creaminess with peppery arugula, sweet cherry tomatoes, a sunny lemon dressing, and syrupy balsamic glaze—just add some crusty bread on the side!

Why You’ll Love This Tomato Burrata Salad Recipe

• No-Cook Summer Dinner. Like my Italian Chopped Salad and Antipasto Salad, this is a salad you can make into a meal—especially if you pair it with Grilled Flank Steak, Smoked Chicken Breast, or your favorite protein. Best of all, you don’t need to turn on the oven to make it! (Who wants to turn on the oven when it’s 90 degrees out?! Absolutely no one!)
• One Word: Burrata. It’s literally cheese inside of cheese—a shell of mozzarella with cream and cheese curds inside. Needless to say, it’s a lot on its own, but pairing it with light, fresh ingredients balances that buttery richness. (Can’t get enough burrata? Be sure to try my Burrata Pizza too, or swap burrata for mozzarella in my Caprese Pasta Salad!)
• A Versatile Recipe. Like all salads, this burrata salad is fabulously flexible. I share some ideas below, but the bottom line is, there’s a lot of room to make this recipe your own.
• The Quintessential Summer Salad. Seriously, it doesn’t get much better than this. The creamy burrata is balanced by fresh tomatoes, greens, basil, and a citrusy dressing—what more could you ask for? It also transitions from backyard barbecue to potluck picnic or a weeknight dinner on the patio with ease.
• Made in Minutes. This burrata salad comes together quickly, leaving you more time to enjoy the summer fun.

How to Make Burrata Salad

The Ingredients

For the Burrata Salad

• Baby Arugula. The peppery bite of arugula is ideal for pairing with decadent burrata, but you can go with milder spinach if you prefer.
• Cherry Tomatoes. Use all red tomatoes for a traditional look, or multicolored for some pizzazz. You choose!

• Fresh Burrata Cheese. These days, most grocery stores sell burrata. You can usually find it in plastic tubs alongside fresh mozzarella. Burrata can be made with buffalo milk or cow’s milk; use whichever you prefer for this recipe.

• Fresh Basil Leaves. Because basil, tomatoes, and creamy burrata cheese are a trifecta of deliciousness! Save the rest for Basil Pesto.
• Balsamic Glaze. Buy it or make your own. Some aged balsamic vinegars are thick and syrupy without having to cook them down into a glaze first.
• Kosher Salt and Black Pepper. This is also a great opportunity to grab that jar of flaky fleur de sel from your pantry.

For the Dressing

• Extra-Virgin Olive Oil. Use a fancy one of you have it!
• Lemon Juice. Lemon brightens up the flavor of this salad, and the acid also brings balance to the rich burrata.
• Kosher Salt and Black Pepper. Yep, a little more in the dressing.

The Directions

1. Make the Base. Combine the arugula with half of the tomatoes, half of the burrata, and half of the basil in a large bowl.

2. Make the Dressing. Whisk together the dressing ingredients in a small bowl or liquid measuring cup.

3. Dress the Salad. Spoon about 3 tablespoons of dressing over the salad and toss to coat.

4. Top It Off. Add the remaining tomatoes, burrata, and basil to the salad, then drizzle with the balsamic glaze. Serve with additional dressing on the side and ENJOY!

Recipe Variations

• Burrata Salad With Fruit. Swap the tomatoes for sliced peaches, nectarines, plums, or a combination of all three stone fruits. Figs would make a luscious addition, as would blueberries. Keep the basil or try mint leaves instead.
• Burrata Salad With Balsamic Vinaigrette. Instead of the lemon vinaigrette in this recipe, use the dressing from my Balsamic Chicken Salad and skip the balsamic glaze.
• Burrata Panzanella. Add cubes of toasted crusty bread (sourdough or a baguette will work well!) to your salad.
• Burrata Prosciutto Salad. Tear slices of prosciutto over the top. This variation. is extra delicious with peaches.
• Extra-Summery Burrata Salad. Diced cucumbers and fresh corn (or Grilled Corn!) amp up the summery flavors in this burrata salad even more.

Storage Tips

• To Store. Refrigerate leftovers in an airtight container for up to 2 days. (I don’t recommend purposely making this salad in advance to serve later.)
• To Freeze. This is not a recipe that freezes well. Enjoy it fresh!

What to Serve with Burrata Salad

• Cocktails. Burrata salad is best enjoyed al fresco with a glass of Italian Margarita or White Sangria.
• Bread. Visit your favorite bakery and pick up some crusty bread for serving with your burrata salad, or make my No Knead Foccacia if you’re feeling ambitious. Crostini is delicious here too!
• Whole Grains. Make your salad a meal by tossing it with cooked farro or quinoa.
• Chicken. Round out your dinner with a simple chicken recipe like my Grilled Chicken Breast or Air Fryer Chicken Thighs.
• Seafood. Grilled Shrimp and Broiled Salmon are also easy options for pairing with burrata salad.
• Italian Dishes. Serve burrata salad as an appetizer or side with Pesto Pasta or Zucchini Lasagna.

Recommended Tools to Make this Recipe

• Mixing Bowls. These bowls are my favorite because they do double-duty as mixing bowls and serving bowls.
• Non-Slip Cutting Board. A cutting board that actually stays in place!
• Sharp Knife. Dull knives just won’t cut it (pun intended) with tomatoes.

Recipe Tips and Tricks

• Use the Best Ingredients. When a recipe is simple, that’s when ingredients matter most. Pick up a pint of cherry tomatoes from the farmers’ market, use your best bottle of olive oil, and don’t skimp on the balsamic vinegar. You’ll be able to taste the difference here.
• Make Sure Your Burrata Is Fresh. Burrata is a fresh cheese that is best used within 48 hours of purchasing. Keep this in mind when planning your grocery shopping.
• Serve It Right Away. Yes, it will keep in the fridge for a bit, but burrata salad is so much better when served right after assembling. The greens are crisper, the tomatoes haven’t released all their juices into the salad, and everything is just fresher and more delicious.
• Let the Burrata Come to Room Temperature. Related to the previous point, this is a salad that tastes best at room temperature—you can tear the burrata into pieces while chilled (in fact, it’s easier this way), but it should be room temp when you serve it because this allows you to really appreciate its uniquely creamy texture.

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Burrata Salad

This Caprese-inspired burrata salad pairs rich, creamy burrata cheese with peppery arugula, cherry tomatoes, and balsamic glaze. It's divine!

Course Salad

Cuisine Italian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 280kcal

Author Erin Clarke / Well Plated

Ingredients

For the Burrata Salad:

• 5 ounces baby arugula about 5 cups
• 1 pint cherry tomatoes halved (about 2 cups), divided
• 8 ounces burrata cheese torn into rough pieces, divided
• 1/4 cup tightly packed fresh basil leaves chopped or torn into pieces, divided
• 2 tablespoons balsamic glaze store bought or see notes for homemade
• Kosher salt and black pepper

For the Dressing:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Instructions

• Place the arugula in a large bowl. Add half of the tomatoes, half of the burrata, and half of the basil.
  
• Make the dressing: In a small bowl or liquid measuring cup with a spout, stir together the olive oil, lemon juice, salt, and pepper. Spoon lightly over the top of the salad, then toss to combine—you want everything to have a very light coating; about 3 tablespoons should do it.
  
• Scatter the remaining tomatoes, burrata, and basil over the top. Drizzle with the balsamic glaze. Serve immediately, with additional salt and pepper and dressing taste.
  

Notes

• To make balsamic glaze: In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tablespoon honey. Gently simmer over medium-low heat until thickened and reduced by a little more than half, about 15 minutes, stirring occasionally. Remove from heat and set aside to cool. You’ll have a little extra (YUM!)
• TO STORE: Refrigerate leftovers in an airtight container for up to 2 days. I don’t recommend purposely making this salad in advance to serve later.
• TO FREEZE: This is not a recipe that freezes well. Enjoy it fresh!

Nutrition

Serving: 1 (of 4) | Calories: 280kcal | Carbohydrates: 10g | Protein: 12g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 40mg | Potassium: 403mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1897IU | Vitamin C: 35mg | Calcium: 374mg | Iron: 1mg

Related Recipes

Salads are the ideal summer dinner—light, fresh, and no cooking required! Here are some more of my favorites:

Salads

Red White and Blue Quinoa Fruit Salad

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Mexican

Mexican Street Corn Quinoa Salad

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Salads

Cucumber Tomato Avocado Salad

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Tangles of zucchini noodles wrapped around burst cherry tomatoes in a garlic Parmesan sauce that forms itself right in the pan as the zucchini cooks, this bright Zucchini Pasta is the recipe that convinced me that zucchini noodles can, in fact, be as legitimately satisfying as regular pasta noodles.

Why You’ll Love This Zucchini Pasta Recipe

• Zucchini Noodles You’ll Actually Want to Eat. Most of the time if you are cooking with zucchini noodles, it’s because you are trying to save calories or keep things low carb. But, like my Healthy Shrimp Scampi, this creamy zucchini pasta is an absolute delight with its bright, summery flavors.
• Use Up All That Summer Zucchini. Zucchini Muffins and Blueberry Zucchini Bread are great, but if you’re looking for healthy ways to make zucchini for dinner, this zucchini pasta is right up there with my Stuffed Zucchini and Zucchini Pizza Boats.
• It’s a Versatile Recipe. You can keep the recipe vegetarian as written, or add your protein of choice. See “What to Serve with Zucchini Pasta” below for ideas.
• Zucchini Pasta Is Ridiculously Easy. 15 minutes of prep plus 10 minutes of cooking time equal an outstanding weeknight dinner option.

More About Zucchini Pasta

Zucchini pasta is a bit of a misnomer, because this recipe doesn’t actually include traditional pasta noodles—and no, you won’t find it alongside linguine and bucatini when you’re eating dinner at a ristorante in Italy.

Instead, it uses spiralized zucchini, meaning zucchini that has been cut into long, thin spaghetti-shaped “noodles” using a spiralizer machine.

Spiralizers are not expensive—the one I recommend will set you back around $20, but I know it can feel like a lot to add another appliance to your kitchen. I have a few suggestions for how to make zucchini noodles without a spiralizer below.

While zucchini noodles do not taste exactly like pasta noodles, if you cook them properly (meaning until they are al dente, not mushy), they are surprisingly satisfying.

Zucchini noodles absorb flavors well, you can twirl them around your fork like traditional noodles, and it does feel good to know you are enjoying a hefty serving of veg.

Zucchini noodles can also provide a pasta-like option for those who can’t have traditional pasta for dietary reasons. If you are gluten-free, wanting to reduce carbohydrates, or are following a diet like Whole30, keto, or Paleo, zoodles are a great option (check out these Whole30 Meatballs, by the way).

How to Make Zucchini Pasta

The Ingredients

• Zucchini. Zucchini noodles are a delicious, healthy pasta alternative that make this dish worthy of eating on repeat. They’re gluten-free, low carb, and keto/Paleo/Whole30 friendly.

• Lemon Juice + Cornstarch. The sneaky thickener for our pasta sauce. The lemon juice adds brightness, while the cornstarch helps the sauce thicken without resorting to heavy cream.
• Butter. While you could use extra-virgin olive oil, I love the flavor that butter adds to this zucchini pasta.
• Shallot +  Garlic. An iconic duo that creates a scrumptious flavor base for our pasta sauce.
• Cherry Tomatoes. Juicy, red pops of sweet goodness that flavor the sauce and every bite you take.
• Red Pepper Flakes. For the ideal amount of heat.
• Parmesan. Not only does the Parmesan provide salty, cheesy flavor, but it also plays a role in thickening our pasta sauce.
• Basil. A shower of fresh basil is the perfect finishing touch for this dish.

The Directions

1. Prepare. Spiralize the zucchini.

2. Start the Sauce. Prepare the lemon and cornstarch slurry.

3. Cook the Veggies. Sauté the shallots in butter. Add the garlic. Stir in the tomatoes.
4. Make It Creamy. Pour in the slurry and red pepper flakes.

5. Coat the Noodles. Add the noodles, stirring to coat them in the sauce.

6. Bring It All Together. Add the cheese. Cook until the noodles are al dente. Keep on tossing the whole time.

7. Finish and Serve. Sprinkle in salt and pepper, and add the basil. Top with Parmesan, and ENJOY!

Storage Tips

• To Make Ahead. Spiralize the zucchini noodles up to 2 days in advance, and store them in an airtight storage container in the refrigerator.
• To Store. Refrigerate leftovers in an airtight storage container for up to 3 days.
• To Reheat. Gently reheat leftovers in a large skillet on the stovetop over medium-low heat or in the microwave.
• I don’t recommend freezing this dish, as the zoodles can have a mushy texture once thawed.

What to Serve with Zucchini Pasta

• Meatballs. A side of Baked Turkey Meatballs would be a delicious and hearty addition.
• Shrimp. Zucchini pasta with shrimp is a winning combination. Garlic Butter Shrimp or Grilled Shrimp Seasoning would be tasty.
• Chicken. For a crowd-pleasing addition, serve this dish with Grilled Chicken Tenders or Air Fryer Chicken Thighs.
• Bread. For a gluten-free option, try this Almond Flour Bread. Or, you can pick up a loaf of your favorite bread from a local bakery. No Knead Focaccia is good too!

Recommended Tools to Make this Recipe

• Spiralizer. The easiest way to create perfect zucchini noodles.
• Tongs. The best way to toss the noodles.
• Large Skillet. A kitchen tool you’ll use constantly, and it’s perfect for many of these one pan meals.
• Citrus Juicer. A helpful gadget that’s worthy of a spot in your kitchen.

Keeping Zucchini Noodles from Becoming Soggy

Zucchini has a naturally high water content, meaning that if you aren’t careful, you’ll end up with soggy noodles and a watery sauce.

This zucchini pasta recipe uses the water content of zucchini to its advantage. As the zucchini releases water, we toss the zoodles continuously in Parmesan and a bit of cornstarch.

The cornstarch and Parm bind with the noodles, turning the zucchini liquid into a light, creamy zucchini pasta sauce. I stole the approach from this Pasta al Limone and was delighted to find that it works well here also.

Here are a few tips more tips to make your zucchini noodles not soggy:

• Wait to Add Salt. Salt naturally draws moisture out of ingredients, so it could make the noodles soggy if added too early. Wait to add the salt until just before serving.
• Don’t Overcook Them! Once the noodles are al dente, they’re done. Overcooked zucchini noodles can quickly become a mushy, soggy mess.
• Pat Them Dry. After you’ve spiralized your zucchini, lay the noodles on a towel, and gently press down to remove any excess moisture.

How to Make Zucchini Noodles without a Spiralizer

By far, the easiest and fastest way to make zucchini spaghetti is with a spiralizer. It’s inexpensive and once you own it, you’ll likely find yourself making veggie noodles more frequently.

I like countertop models like this one. You can find many similar models on Amazon and at other retailers too. You can use them for other vegetables in addition to the zucchini.

If you don’t have or wish to purchase a spiralizer, you certainly have options!

• You can use a handheld vegetable peeler like this one to create long, straight zucchini noodles.
• Slice your zucchini lengthwise on a mandoline for easy zoodles (I use this technique for my Zucchini Ravioli).
• If necessary, you can even cut zucchini noodles by hand using a knife. Cut long, thin noodles down the length of the zucchini (though by the time you are done, you may wish you’d bought a spiralizer).

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Zucchini Pasta

This creamy zucchini pasta pairs zucchini "noodles" with lemon, garlic, cherry tomatoes, and an easy Parmesan pan sauce. Bright and healthy!

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 180kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 pounds zucchini about 4 medium
• 1/4 cup freshly squeezed lemon juice about 1 medium lemon
• 2 teaspoons cornstarch
• 2 tablespoons unsalted butter
• 1 small shallot finely chopped
• 3 cloves minced garlic
• 1 pint cherry tomatoes halved
• 1/4 teaspoon red pepper flakes
• 1/2 cup grated Parmesan cheese plus additional for serving
• 1/2 cup packed fresh basil leaves roughly chopped
• Kosher salt
• Ground black pepper

Instructions

• Spiralize the zucchini (see blog post above for tips). Set aside.
  
• In a small bowl or large liquid measuring cup, whisk together the lemon juice and cornstarch. Set near your stove.
  
• In a large skillet, melt the butter over medium heat. Add the shallots and saute until soft, about 3 minutes.
• Add the garlic and cook just until very fragrant, about 30 seconds.
• Add the cherry tomatoes and stir to coat. Let cook 2 minutes, just until the tomatoes begin to soften.
  
• Add the lemon juice mixture and red pepper flakes. Let simmer 1 minute.
• Add the zucchini noodles. Toss them with the mixture, using a pair of tongs to coat them as evenly as possible with the sauce and to break apart the noodles. At first the mixture will seem dry.
  
• Add the Parmesan cheese. Keep tossing and cooking. As the zucchini cooks and gives up its liquid, it will form a sauce that coats the pasta. Continue to cook and toss, until the zucchini noodles are al dente, about 4 minutes.
  
• Add a good pinch of salt and several grinds of pepper, then toss in the basil. Taste and adjust seasoning as desired. Serve right away, topped with extra Parmesan cheese.
  

Video

Notes

• TO MAKE AHEAD: Spiralize the zucchini noodles up to 2 days in advance, and store them in an airtight storage container in the refrigerator.
• TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
• TO REHEAT: Gently reheat leftovers in a large skillet on the stovetop over medium-low heat or in the microwave.

Nutrition

Serving: 1(of 4) | Calories: 180kcal | Carbohydrates: 16g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Potassium: 920mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1510IU | Vitamin C: 75mg | Calcium: 197mg | Iron: 2mg

Related Recipes

Zucchini is a summertime favorite, and these recipes are my favorite ways to highlight this versatile veggie:

Breakfast & Brunch

Zucchini Waffles

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Side Dishes

Tomato Eggplant Zucchini Bake with Garlic and Parmesan

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Main Dishes

Blackened Zucchini Tacos

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If you think something sounds too good to be true, you haven’t tried Instant Pot Mac and Cheese yet. (Or rather, you haven’t tried this Instant Pot mac and cheese.)

Why You’ll Love This Pressure Cooker Mac and Cheese Recipe

• It’s Tested, Tried, and True. After having multiple recipe fails on a dish that the internet assured me was foolproof, I can now attest this is the best, creamiest, most (actually) foolproof recipe of them all.
• You Won’t Believe How Easy It Is. Water, noodles, four minutes of pressure cook time, add the cheese. BOOM. Better-than-the-blue-box bliss is yours!
• The Silky Sauce. Just like Instant Pot Spaghetti, the starches the pasta releases as it cooks help thicken the sauce and make it extra creamy (you DO need to drain the water for the mac and cheese, heads up!).
• Whoa, It’s Healthy Too. In Well Plated style, I was determined to come up with a healthy Instant Pot mac and cheese that didn’t skimp on flavor and comfort. (And if you don’t think that is possible, you clearly haven’t tried the Ultimate Creamy Mac and Cheese in The Well Plated Cookbook yet!)
• It’s Super Customizable. Just like my Cauliflower Mac and Cheese and Gourmet Mac and Cheese, this is a recipe that can be tweaked to your liking by adding mix-ins like steamed broccoli or Sautéed Broccoli, crumbled cooked bacon, and more. Keep reading, because I share some of my favorite ideas below!

How to Make Instant Pot Mac and Cheese

The Ingredients

• Pasta. I used whole wheat elbow noodles for an extra boost of nutrition. Whole wheat noodles are better for you thanks to their higher amount of nutrients and fiber, and no one will notice the swap.

• Cheese. Extra sharp cheddar cheese has the intense, cheesy flavor that mac and cheese needs, and it melts beautifully into the creamy sauce.

• Butter. For necessary richness to call this a proper mac ‘n’ cheese. Plus, cheese + butter = perfection!
• Greek Yogurt. Adds tanginess and helps make the sauce creamy without the need for heavy cream. Plus it’s high in calcium and potassium.
• Spices. Dry or ground mustard adds depth and very subtle tanginess. Cayenne pepper gives the dish a touch of heat. Nutmeg is the secret ingredient that will leave people wondering if you’re a mac and cheese wizard.

The Directions

1. Cook the Noodles. Stir the pasta, water, and salt together in an Instant Pot. Cook on HIGH for 4 minutes, then release the pressure.

2. Drain. Pour out all but a thin layer of water.

3. Season. Stir in the butter. Add the spices.

4. Add the Yogurt. Don’t use fat free or it will curdle.

5. Add the Cheese SLOWLY. If you add it too quickly, it will make your cheese sauce lumpy. ENJOY!

Recipe Variations

• Vegetable Instant Pot Mac and Cheese. Take a note from my Instant Pot Cauliflower Mac and Cheese, Butternut Squash Mac and Cheese, or Pumpkin Mac and Cheese and add veggies to this recipe. Sautéed Mushrooms or Roasted Broccoli would be delicious.
• Instant Pot Mac and Cheese with Chicken. As Tuscan Chicken Mac and Cheese can attest, chicken is tasty with mac and cheese sauce. Stir in Cooked Shredded Chicken or dice up Air Fryer Chicken Breast
• Pesto Instant Pot Mac and Cheese. Stir a dollop of Basil Pesto into your mac and cheese for an upgrade.
• Bacon Instant Pot Mac and Cheese. We love the bacon on this Brussels Sprouts Mac and Cheese, and I know some Air Fryer Bacon would take this dish to the next level too.
• Roasted Tomato Mac and Cheese. Stir Roasted Tomatoes into the finished dish for an elevated side dish.
• Parmesan Instant Pot Mac and Cheese. Sprinkle freshly grated Parmesan cheese over your finished mac and cheese.
• Spicy Mac and Cheese. Add a few dashes of your favorite hot sauce.

Storage Tips

• To Store. Refrigerate mac and cheese in an airtight storage container for up to 5 days. 
• To Reheat. Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. 
• To Freeze. Freeze mac and cheese in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

What to Serve with Instant Pot Mac and Cheese

• Protein. Pair your Instant Pot mac with kid-favorite Chicken Tenders or Air Fryer Steak.
• Vegetables. I love Roasted Green Beans and Sautéed Zucchini for rounding out a mac-and-cheese dinner.
• Fruit. If you want to keep your dinner light, serve Fruit Salad alongside your Instant Pot mac and cheese.
• Salad. Another idea for a light dinner is to make a simple salad like Arugula Salad or Spinach Strawberry Salad.

Recommended Tools to Make this Recipe

• Instant Pot. Perfect for making this recipe and all these Instant Pot recipes too.
• Cheese Grater. You can use a traditional cheese grater or try my food processor trick.
• Rubber Spatula. My go-to utensil for stirring and scraping in the Instant Pot.

Recipe Tips and Tricks

• Shred Your Own Cheese. It truly makes a difference! Pre-shredded cheese is tossed with cellulose, AKA the “powdery white stuff” that coats each shred to keep them from sticking to each other. This also keeps the cheese from melting as smoothly as we’d like.
• Add the Cheese VERY GRADUALLY. As with Cheese Fondue, if you add too much at once, your sauce will end up lumpy.
• Skip the Milk. Dairy burns easily in the Instant Pot, so do not use milk when pressure cooking. Instead of making Instant Pot mac and cheese with evaporated milk (or any milk), use water for the liquid, then add the dairy products (including cheese) after the pressure cooking cycle is complete.
• Vent Quickly. Vent the Instant Pot as soon as the pressure cooker time is up. Called a “quick release” this ensures the pasta remains al dente.
• Stick With the Winning Formula. I know it’s always tempting to make a recipe your own, but this is the kind of recipe where small tweaks like swapping regular yogurt for Greek yogurt or using milk instead of water can lead to disaster. You can customize your mac and cheese with different add-ins after it’s done cooking, but don’t switch up the main ingredients!

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Instant Pot Mac and Cheese

Thick and creamy Instant Pot mac and cheese with a healthy twist! This easy, foolproof recipe is great for fast dinners and sides.

Course Dinner, Main Course, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 4 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 504kcal

Author Erin Clarke / Well Plated

Ingredients

• 8 ounces uncooked whole wheat elbow macaroni pasta or whole wheat shells
• 1 3/4 cups water
• 1/2 teaspoon kosher salt divided
• 2 tablespoons unsalted butter cut into 2 to 3 pieces
• 1 (5.3-ounce) container full fat Greek yogurt do not use fat-free, about 1/2 cup
• 1/2 teaspoons dry mustard
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cayenne
• 1/8 teaspoon ground nutmeg
• 8 ounces extra-sharp cheddar cheese* shredded (about 2 cups)

Instructions

• Place the pasta, water, and 1/4 teaspoon salt in a 6-quart or larger Instant Pot or electric pressure cooker. Stir well. Set to cook on high pressure (manual) for 4 minutes (for elbow macaroni noodles) or 5 minutes (for shells). As soon as the timer goes off, release the remaining pressure.
  
• Carefully open the lid to the Instant Pot. If it still looks very liquidy, drain off all but a thin layer of the pasta water, reserving any water you drain away. (I used an oven mitt to pick up the Instant Pot insert and drain a small amount of excess water into a liquid measuring cup with a spout.)
  
• Stir in the butter until it melts. Then, stir in the mustard, black pepper, cayenne, nutmeg, and remaining 1/4 teaspoon salt.
  
• Next, stir in the Greek yogurt.
  
• Add the cheese by small handfuls (a few tablespoons at a time), stirring to completely melt between each addition. Don't rush the process or your mac and cheese will be lumpy (your patience will be rewarded!). If at any point, the pasta cools too much, turn on the Saute function for a minute or two as needed. The mac and cheese should look very creamy and saucy, but if it is thicker than you would like, add a little of the reserved pasta water until your desired consistency is reached. Taste and adjust seasoning as desired. Enjoy!
  

Video

Notes

• *For the smoothest, creamiest mac and cheese, shred your own cheddar from a block. Pre-shredded cheeses are coated with a powdery substance to keep them from flaking and will not melt smoothly. The fastest way to do this (it takes seconds!) is in a food processor fitted with a grater blade.
• TO STORE: Refrigerate mac and cheese in an airtight storage container for up to 5 days. 
• TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. 
• TO FREEZE: Freeze mac and cheese in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 4) | Calories: 504kcal | Carbohydrates: 46g | Protein: 26g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 74mg | Potassium: 225mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 771IU | Vitamin C: 0.1mg | Calcium: 472mg | Iron: 2mg

More Mac and Cheese Recipes

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Spinach Artichoke Mac and Cheese

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Comfort food that’s healthy too? This time, you CAN have it all with Cauliflower Mac and Cheese! The recipe replaces the macaroni with tender cauliflower florets for a lightened up remake of everyone’s favorite cheesy pasta.

Why You’ll Love This Baked Cauliflower Mac and Cheese Recipe

• Bold Statement: Cauliflower Beats Noodles. Let’s be honest, the elbow noodles in traditional mac and cheese mainly serve as a vehicle for delivering cheesy goodness. Cauliflower brings some of its own flavor to the table, and all those nooks and crooks make it even better for holding cheese sauce. (Case in point? My Instant Pot Cauliflower Mac!)
• It’s Extra Creamy. The addition of Greek yogurt to the cheese sauce gives it a richer, creamier texture, along with a little bit of tang that complements the flavor of sharp cheddar. Having tested a number of different options, I prefer yogurt to cream cheese or heavy cream.
• Cauliflower Makes It Healthier. Pasta isn’t exactly a nutritional powerhouse, but cauliflower is a great source of fiber and lower in carbs than elbow noodles. Win! For those who need a low-carb or keto diet, this cauliflower mac and cheese is a great option. Be sure to check out this Cauliflower Casserole too.
• The Flavor Will Wow You. Many mac and cheese recipes are kind of one note, but this cauliflower mac and cheese has some depth to it thanks to the Greek yogurt, sharp cheddar, umami Parmesan, and a toasty whole wheat panko breadcrumb topping.

How to Make Cauliflower Mac and Cheese

The Ingredients

For the Cauliflower Mac and Cheese

• Cauliflower Florets. You can cut them from two small heads of cauliflower, or save yourself some prep time and buy the ones that come in a bag.
• Unsalted Butter. Even though this isn’t a traditional cheese sauce, it starts the traditional way: with a roux. That means beginning with butter!
• All-Purpose Flour. The next component of our roux. Flour thickens the sauce.
• Whole Milk. Whole milk is best, but you can use 2% if that’s what you have on hand, or substitute half-and-half for a richer sauce. 
• Dijon Mustard. Mustard gives the cheese sauce a little bit of pep and its acidity balances the richness of the dish. Even if you’re not a mustard fan, it’s a must in this cauliflower mac and cheese recipe.
• Kosher Salt. Kosher salt is always my choice for cooking.
• Black Pepper. Just enough to enhance the flavor, without distracting from it.
• Garlic Powder. There’s a time and a place for fresh garlic, and it’s not in mac and cheese! Garlic powder is garlicky without the pungency of fresh cloves.
• Cayenne Pepper. Use less if you’re cooking for kids (and those who are heat averse) and more if you’re in the mood to spice things up.
• Extra Sharp Cheddar Cheese. Buy a block and shred it yourself. This is critical!

• Full-Fat Greek Yogurt. Our secret weapon for a luxuriously creamy cheese sauce.

For the Topping

• Unsalted Butter. For some buttery flavor in the topping.
• Whole-Wheat Panko Breadcrumbs. Use regular panko if you can’t find whole wheat, or leave it out for a low carb option—it adds a nice crispy-crunch, but it’s not absolutely necessary in this recipe.
• Grated Parmesan Cheese. Parm isn’t a good melter, but it has a lot of great flavor—that’s why we use it as a topping!

The Directions

1. Pre-Cook the Cauliflower. Steam the cauliflower in the microwave until it’s al dente, then drain and pat it dry.

2. Make the Roux. Melt the butter in a Dutch oven or saucepan, then whisk in the flour. Once the flour is golden brown, slowly whisk in the milk and continue to cook until the sauce thickens.
3. Season. Lower the heat and whisk in all of the seasonings.

4. Add the Cheese. Stir in the cheese a small handful at a time.

5. Stir in the Yogurt. Remove the pot from the heat and add the Greek yogurt.

6. Fold in the Cauliflower. Gently stir in the cauliflower, then transfer the mixture to a greased baking dish.

7. Make the Topping. Melt the butter in a small saucepan or bowl, then stir in the panko and Parm. Sprinkle this mixture over the cauliflower mac and cheese.

8. Bake. Place the baking dish in the oven and bake until the cauliflower is fork tender and the sauce is bubbling up along the edges. Broil if desired, then rest 5 minutes before serving. ENJOY!

Recipe Variations

• Tex-Mex Cauliflower Mac and Cheese. Use pepper jack cheese instead of cheddar and replace the panko topping with crumbled tortilla chips. Serve with pico de gallo and sliced green onions.
• French Onion Cauliflower Mac and Cheese. Swap the cheddar for gruyere and fold caramelized onions into the cauliflower mixture before adding it to the baking dish. Sprinkle some fresh parsley or thyme on top when serving.
• Smoky Cauliflower Mac and Cheese. Instead of making the cheese sauce with cheddar, use smoked gouda.
• Loaded Cauliflower Mac and Cheese. Add cooked, crumbled Baked Bacon for some protein and bacon-y flavor and serve your cauli mac with an extra dollop of Greek yogurt and chives or green onions on top.
• Cheesy Cauliflower Rice. Instead of using cauliflower florets, use riced cauliflower. (See my Cauliflower Fried Rice post for how to make cauliflower rice, or use store-bought.) Now that the mac and cheese will be more liquidy with cauli rice.

Storage Tips

• To Store. Store leftovers in an airtight container in the refrigerator for up to 3 days. If you have a lot of leftovers, you can keep them in the casserole dish and tightly cover it with foil.
• To Reheat. Reheat leftovers in a 350 degrees F oven or microwave until warmed through. 
• To Freeze. Place leftovers in an airtight, freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.

What to Serve with Cauliflower Mac and Cheese

• Chicken. Round out your dinner by serving cauliflower mac and cheese alongside Grilled Chicken Breast or kid-friendly Chicken Tenders.
• Pork. Breaded Pork Chops are a fabulous accompaniment to cauli mac, or make meal bowls with Slow Cooker Pulled Pork.
• Beef. If you don’t have room in your oven for another recipe, make Air Fryer Steak on the countertop instead!
• Veggie Sides. Use cauliflower mac and cheese as your main dish and serve it with an easy side like Roasted Asparagus or Air Fryer Green Beans. (Pro-tip: Make extra panko topping and toss it with your vegetable side for some extra flavor and texture. It’s my go-to when I roast a big baking sheet of veggies!)
• Bread. You’re saving all those carbohydrates by eliminating the noodles, so now you have room for Rosemary Olive Oil Bread or Beer Bread with your cauliflower mac and cheese!

Recommended Tools to Make this Recipe

• Casserole Dish. A quality casserole dish will last for decades, which is why I like simple, classic white. It will never go out of style!
• Cheese Grater. It’s so important to shred your own cheese for this cauliflower mac and cheese recipe.
• Sharp Chef’s Knife. For cutting off all those cauliflower florets!

Recipe Tips and Tricks

• Don’t Use Pre-Shredded Cheese. Yes, store-bought bagged cheese is super convenient, but the white powdery stuff that coats the cheese to keep it from sticking is bad news for your mac and cheese. It’s an anti-caking agent that will keep the cheese from melting smoothly, resulting in a gritty sauce. It’s why I shred my own cheese for Gourmet Mac and Cheese, Instant Pot Mac and Cheese, and Brussels Sprouts Mac and Cheese.
• Steam the Cauliflower First. Roasted Cauliflower is delicious, but its flavor will make the cauliflower the star instead of the cheese sauce. You also can’t add it raw or it won’t cook through. Steaming it first is essential!
• Dry the Cauliflower Too. It will release some liquid into the creamy cheese sauce—just enough to give it the perfect consistency. If there’s too much water clinging to the cauliflower when you add it to the sauce, it will end up thin and bland.
• Use a Large Pot. You’ll need to accommodate not only the cheese sauce, but also 8 cups of cauliflower—and you’ll have to be able to stir it without it spilling over the edges and making a mess on your stovetop!
• Pour the Milk in Slowly. If you dump it all in at once, you’ll end up with lumps of flour in your cheese sauce. Not good! (While we’re on the subject of the sauce, don’t let it come to a boil either. After adding the milk, you’ll need to cook the sauce over low heat.)
• Let It Rest. The sauce will thicken after a quick rest once you pull your cauliflower mac n’ cheese out of the oven. 

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Cauliflower Mac and Cheese

Cauliflower mac and cheese replaces the macaroni with cauliflower florets for a lightened up remake of everyone’s favorite comfort food.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 355kcal

Author Erin Clarke / Well Plated

Ingredients

For the Cauliflower Mac and Cheese:

• 8 cups 1-inch cauliflower florets about 2 small heads or 28 ounces florets
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk 2% also works; use part half-and-half for a richer flavor
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 1/4 teaspoon garlic powder
• 1/8 to 1/4 teaspoon cayenne pepper
• 6 ounces FRESHLY SHREDDED extra sharp cheddar cheese about 1 1/2 cups (Do not use pre-shredded! It won’t melt smoothly.)
• 1/2 cup full-fat Greek yogurt

For the Topping:

• 3 tablespoons unsalted butter
• 3/4 cup whole-wheat panko breadcrumbs or regular panko
• 1/2 cup grated Parmesan cheese

Instructions

• Set the Greek yogurt out to come to room temperature. Place a rack in the center of your oven and preheat to 375°F. Generously coat a 9×13-inch baking dish with nonstick spray.
• Place the cauliflower in a large microwave-safe bowl and add 1 inch of water. Cover with a damp paper towel and microwave on high power for 4 minutes. Stir, then recover and microwave for 4 minutes more, until the cauliflower is slightly softened but still definitely fairly al dente. Drain into a colander, then spread into a single layer on paper or kitchen towels and pat dry. Let air dry while you make the sauce.
  
• In a Dutch oven or large, deep stockpot, heat the butter over medium heat.
• As soon as the butter melts, sprinkle the flour over the top and cook, whisking constantly, until flour turns light golden brown and smells lightly nutty, about 1 minute. Gradually pour in the milk, whisking constantly to prevent lumps from forming. Bring to a simmer and cook, stirring continuously to make sure the sauce doesn’t stick to the bottom, until the sauce thickens, 3-5 minutes.
  
• Reduce the heat to low. Whisk in the mustard, salt, black pepper, garlic powder, and cayenne pepper.
• Next, stir in the cheddar by small handfuls, adding it gradually and stirring all the while to ensure it melts smoothly. Make sure each addition of cheese melts before adding the next.
  
• Remove from the heat. Stir in the Greek yogurt.
  
• Add the cauliflower, stirring gently to combine. The sauce will seem very thick, but will thin out as water is released from the cauliflower when it cooks. Transfer the mixture to the prepared baking dish and spread into an even layer.
  
• Make the topping: In a small bowl, melt the butter. Add the Panko and Parmesan. Stir to combine, then sprinkle evenly over the top of the cauliflower mac.
  
• Bake for 25 to 35 minutes, or until hot and bubbly and the cauliflower is just fork tender. If you’d like to crisp the top, turn the oven to broil for a few minutes until golden in spots. Let rest 5 minutes, then serve.
  

Video

Notes

• TO STORE: Refrigerate cauliflower mac and cheese in an airtight container for up to 3 days.
• TO REHEAT: Reheat leftovers in a 350°F oven or microwave until warmed through.
• TO FREEZE: Place leftovers in an airtight, freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.

Nutrition

Serving: 1 (of 6) | Calories: 355kcal | Carbohydrates: 19g | Protein: 17g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 69mg | Potassium: 577mg | Fiber: 3g | Sugar: 7g | Vitamin A: 766IU | Vitamin C: 64mg | Calcium: 415mg | Iron: 1mg

Related Recipes

 Cauliflower does it all! If you can’t get enough of this healthy multitasking ingredient, here are some more cauliflower recipes to try.

Appetizers

Roasted Cauliflower Bruschetta

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Grilling

Grilled Cauliflower Steaks

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Pastas

Cauliflower Pasta

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This Black Bean Corn Salad is so embarrassingly easy to make (no cooking!), summery fresh, and even good for us, it feels 100% like cheating. Let’s get away with it.

Why You’ll Love This Corn and Black Bean Salad Recipe

• Versatile. Have it for work lunch, spoon it over Shredded Chicken Tacos, serve it as a side dish instead of veggies or rice, or scoop it up with tortilla chips—you have options!
• Customizable. Can’t stop yourself from tinkering with recipes? Oh, then this is the black bean salad for you! Add garlic, diced red onion, jalapeño for kick, red pepper for crunch, or yes, just eat it as-is.
• Perfect for Summer. Sweet summer corn! No cooking! This easy-peasy salad is made for summertime.

About This Black Bean Corn Salad

Made with corn, black beans, feta, tomatoes, literally any green herb, and a squeeze of lime (or balsamic vinegar or even apple cider vinegar), this is a no-cook/raid-your-garden-and-pantry scenario, and it totally works.

You can get fancy if you are feeling it—this Grilled Corn Salad with Avocado and Tomato can attest to the elevated smokiness that grilled corn adds to a salad—but it’s not mandatory by any means.

You can even use frozen corn right out of the bag. That will work too.

In addition to being a dynamite summer side, this healthy black bean and corn salad has main dish potential, especially on those hot, humid days when you don’t want to cook and you’re craving something light.

How to Make Black Bean Corn Salad

The Ingredients

• Black Beans. Creamy and hearty, canned black beans make this salad more filling. Black beans are healthy too. They’re packed with fiber and potassium. (For extra credit, you can cook them from dried via Instant Pot Black Beans if you like.)
• Corn. A sweet match for the black beans! While corn can get a bad rap for being starchy, it does offer some wonderful health benefits. Fresh corn is a good source of fiber and contains oodles of vitamins. Plus: the sweetness!
• Tomatoes. Juicy bursts of sweet tomato flavor are scrumptious with the corn and black beans.
• Feta. A creamy, salty, cheesy addition, it gives a nod to Mexican street corn. Cotija cheese works too!
• Herbs. I used a mix of mint and fresh cilantro. The mint is especially surprising and refreshing. Any blend of tender garden herbs will work well.
• Fresh Lime Juice. Brings brightness and zip to every bite.

The Directions

1. Prep the Veggies. Slice the kernels from the cob and place them in a large bowl with the rest of the salad ingredients (save some of the feta for serving).
2. Combine. Stir and top with the remaining feta.
3. Chill. Let set in the refrigerator for a few minutes (if you can resist). ENJOY!

Recipe Variations

• Black Bean Corn Avocado Salad. For additional creaminess, add 1 diced avocado, either in addition to or in place of the feta. Since avocado can turn brown, wait to add until within 1 hour of serving. This is a great option if you need the salad to be vegan or dairy-free. (The salad is already gluten-free.)
• Sautéed Corn Black Bean Salad. Heat 2 tablespoons butter or olive oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until golden brown, 7 to 10 minutes. (If using canned or frozen, thawed corn, pat it dry first.) Let cool, then add to the salad as directed.
• Roasted Corn and Black Bean Salad. In a mixing bowl, coat the corn kernels with 2 tablespoons melted butter or olive oil. Spread the kernels into an even layer on a rimmed baking sheet. Bake at 400 degrees F for 15 to 20 minutes, or until browned, tossing once or twice throughout (watch carefully at the end so they don’t burn!). Let cool, then add to the salad as directed.
• Grilled Corn Black Bean Tomato Salad. Lightly char the ears on a grill over medium heat; let cool, and cut the kernels from the cob. Add to the salad as directed.
• Honey Lime Dressing. For a black bean and corn salad with honey-lime dressing (YUM!), whisk 2 tablespoons of honey into the dressing ingredients. If you love honey dressing, check out this Fruit Salad too!

Storage Tips

• To Store. Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days.

What to Serve with Black Bean Corn Salad

• Tex-Mex Dishes. We’re talking Cauliflower Tacos, Chipotle Bowls, and anything else with some Tex-Mex flair.
• Chicken. Serve this salad alongside Air Fryer Chicken Thighs or Grilled Chicken Breasts.
• Sandwiches and Burgers. Who needs chips?! Pair this salad with Spicy Chicken Sandwiches or Vegan Burgers.

Recommended Tools to Make this Recipe

• Citrus Juicer. An easier way to juice lemons and limes; you’ll get far more juice from every fruit.
• Mixing Bowls. Perfect for prepping salads like this one.
• Sharp Chef’s Knife. Perfect for cutting corn off the cob.

Recipe Tips and Tricks

• Don’t Leave Kernel on the Cob. Make sure when you’re cutting the kernels off the ear, you’re cutting as much as possible the first time, rather than slicing the kernels in half and having to make a second pass to get the rest. You want whole kernels in the salad, not bits of them! Read my tips for de-kerneling corn below.
• Gently Stir. This keeps the feta from breaking down too much and prevents the tomatoes from being crushed.
• Let the Flavors Meld. While you can eat this black bean corn salad right away (and you will obviously want to), it’s even better if you let it chill in the fridge for juuuust a bit to let the flavors mix and mingle.

Black Bean Corn Salad Video

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Black Bean Corn Salad

This easy black bean and corn salad tastes like summer! Use fresh or frozen corn to make this light, fast, and delicious healthy summer side.

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 240kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 cups corn kernels from 4 to 5 ears, or frozen corn kernels*
• 1 14-ounce can reduced sodium black beans rinsed and drained
• 1 pint cherry or grape tomatoes halved
• 1/2 cup chopped fresh mint basil, parsley, or cilantro (or a mix!)**
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lime juice from about 1 lime***
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 ounces feta cheese crumbled (about 1 cup), divided

Instructions

• Place your corn kernels in a large mixing bowl. If using fresh kernels, include any of the milk that comes off the cob. If using frozen corn, you don’t even need to thaw it all the way first.
• To the bowl, add the black beans, tomatoes, mint, olive oil, lime juice, salt, pepper, and two-thirds of the feta.
• Stir to combine, then taste and adjust the salt and pepper as desired. Sprinkle the final one-third feta over the top.
• If time allows, place in the refrigerator to set for 15 minutes. Enjoy!

Video

Notes

• *For options to roast, grill, or saute the corn before adding it to the salad, see the blog post above. My favorite way to make this (because it’s the ideal meeting point between extremely easy and delicious) is to use corn cut freshly from the cob, without cooking it at all.
• **My favorite is a blend of half mint, half cilantro. For those who don’t care for cilantro, basil is also wonderful and very summery.
• ***In place of lime, you can play around with 1 tablespoon balsamic vinegar or 1/2 to 1 tablespoon apple cider vinegar (apple cider vinegar is the strongest). If the salad comes out too acidic for your taste with one of the vinegars, drizzle in a little honey or sprinkle on some sugar to balance it.
• TO STORE: Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days.

Nutrition

Serving: 1(of 6) | Calories: 240kcal | Carbohydrates: 30g | Protein: 11g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 17mg | Potassium: 515mg | Fiber: 8g | Sugar: 4g | Vitamin A: 649IU | Vitamin C: 22mg | Calcium: 131mg | Iron: 3mg

More Easy and Healthy Salads

Salads

Whole30 Chicken Salad

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Salads

Red White and Blue Quinoa Fruit Salad

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Salads

BLT Chopped Salad

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This creamy, lightly sweet and spicy Coconut Curry recipe is inspired by the curries I ate during our trip to Thailand a few years ago. This version is made with easy-to-find ingredients, packed with rich Thai flavor, has a lovely creamy texture, AND is vegan too!

Why You’ll Love This Easy Curry Recipe

• Warm, Bold Flavors. Thai food is complex and aromatic, with sweet, spicy, and tangy notes from ingredients like chilis, citrus, garlic, and fish sauce or soy sauce. From Shrimp Pad Thai to Panang Curry, we LOVE it!
• Fast + One-Pot. This is a 30-minute meal and if you discount the rice, it’s also a one-pot meal. Meaning less time washing dishes and more time eating the best-ever coconut curry!
• Pantry Ingredients. The ingredients in this recipe are streamlined and easy to find, no matter where you live! Keep Thai red curry paste (which is widely available in grocery stores throughout the U.S.), a can of chickpeas, canned coconut milk, and a bag of frozen veggies on hand, and you can whip up this recipe (or Massaman Curry!) anytime.
• Saucy. The sauce is one of the best parts of curry. Creamy coconut milk tames the heat and makes curry sauces extra yummy over brown rice or sopped up with bread.
• Healthy. This vegetarian coconut curry is packed with vegetables, plant-based protein, and is even dairy free (so yes, it’s vegan!).
• Adaptable. No chickpeas on hand? Take a note from my Tofu Curry and swap cubed sautéed or Air Fryer Tofu. Swap the veggies here for whatever is in your crisper drawer.

How to Make Coconut Curry

In Thailand, most of the coconut curries we tried were made with chicken (like this Thai Chicken Curry), but to keep this recipe extra super-duper speedy, I turned it into a Thai vegetable curry by using chickpeas instead.

The Ingredients

• Chickpeas. The chickpeas’ mild flavor meshes well with the bolder spices in the easy curry sauce, and their pleasantly chewy texture is a nice contrast to the sauce’s creaminess
• Red Curry Paste. The star of the show that packs flavor and punch into every bite of this healthy vegetarian curry with chickpeas. Craving variety? Pick up green curry paste and use it for a Green Curry!

• Coconut Milk and Coconut Sugar. Infuse this dish with coconut goodness and make it rich, creamy, and slightly sweet.
• Soy Sauce. For some good old-fashioned umami flavor.
• Rice Vinegar. Balances the dish and lends it some vital acidity.
• Vegetables. I used bell peppers, onions, carrots, and peas, all of which I found in my coconut curry bowls in Thailand at one point or another.
• Ginger + Garlic. An essential duo of dynamic spices that give this recipe some extra zip.
• Rice or Quinoa. For serving. Brown rice (I love to make brown rice in the Instant Pot) or cooked quinoa are my favorites to add some bulk and additional plant-based fiber to this recipe to make it more filling. You can also use white rice.

The Directions

1. Saute. I like to use coconut oil but canola oil or avocado oil work too.

2. Add the Aromatics. Garlic, ginger, and the curry paste bloom with flavor over the heat.

3. Add the Veggies. Feel free to play around with your vegetables of choice.

4. Add the Coconut Milk and Chickpeas. Stir it all together.
5. Simmer. In 10-15 minutes, your curry will thicken.

6. Add the Finishing Ingredients. Soy sauce and rice vinegar, plus frozen peas if you like (they’ll thaw immediately).

8. Serve. Over rice or quinoa, garnished with fresh cilantro, or borrow from Indian curries and dip with Homemade Naan. ENJOY!

Storage Tips

• To Store. Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.
• To Reheat. Warm in a skillet over medium heat until steaming. You can also microwave in a covered microwave-safe container until heated through.
• To Freeze. I do not recommend freezing, as I have not had the best luck freezing sauces with coconut milk bases.

Recommended Tools to Make Coconut Curry

• Dutch Oven. (This one is outstanding. This is another excellent, more economical option.)
• Instant Pot. I cook brown rice in my Instant Pot, and it’s perfect every time. (You can, of course, cook rice in a regular saucepan too!)

It’s comforting to know that while I might not be able to sneak back to Chiang Mai to bathe an elephant anytime soon, at least I can relive the experience via this easy vegan coconut curry recipe.

Recipe Tips and Tricks

• Use Your Favorite Veggies. Feel free to swap in different vegetables to suit your tastes and what’s in your fridge—cauliflower, broccoli, pea pods, bok choy, sweet potatoes, eggplant..it’s all fair game! Keep in mind the cooking times may need to adjust since some veggies will cook faster or longer than those selected for the original recipe.
• Invest in a Few Thai Ingredients. It truly is amazing how many more recipes you can make when you have fish sauce, a jar of red curry, and a can of coconut milk. See these Asian-inspired recipes for even more ideas and add them to your grocery cart!
• Taste, Taste, Taste. Don’t be afraid to adjust the sauce to suit your tastes as you go. Add additional soy sauce (for more saltiness), coconut sugar (for more sweetness), or red pepper flakes (for more heat). This recipe is versatile to suit different palettes.

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Coconut Curry

This creamy vegan coconut curry with chickpeas is full of flavor. Ready in 30 minutes, it's a cozy dish that's equally healthy and satisfying.

Course Main Course

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 519kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 tablespoon coconut oil or substitute extra-virgin olive oil or grapeseed oil
• 1 medium yellow onion thinly sliced
• 4 cloves garlic minced
• 2 tablespoons minced fresh ginger or in a pinch, 2–3 teaspoons ground ginger
• 3 tablespoons Thai red curry paste plus 2 teaspoons
• 1/4 teaspoon red pepper flakes
• 6 small/medium carrots peeled and cut into 1/4-inch-thick rounds (about 2 cups)
• 2 large red bell peppers cored and sliced
• 2 cans light coconut milk (14-ounce cans)
• 2-4 teaspoons coconut sugar brown sugar, or turbinado sugar
• 1 can reduced-sodium chickpeas (15 ounces), rinsed and drained
• 2 tablespoons soy sauce plus 2 teaspoons, or tamari to make the recipe gluten free
• 2 tablespoons rice vinegar
• 1 cup frozen peas
• Chopped fresh cilantro for serving
• Prepared brown rice or quinoa for serving

Instructions

• Heat a large pot such as a Dutch oven over medium. Once hot, add the coconut oil and onion. Sauté for 2 to 3 minutes, until slightly softened.
  
• Add the garlic and ginger and let cook 30 seconds, then add the red curry paste and red pepper flakes. Stir to combine and let cook 1 additional minute. Add the carrots and bell pepper and stir to coat with the spices and curry.
  
• Stir in the coconut milk, 2 teaspoons sugar, and chickpeas, then bring to a simmer over medium-high heat. Then reduce the heat to low and continue cooking (uncovered) for 10 to 15 minutes, until slightly thickened and the vegetables are crisp-tender.
  
• Stir in the soy sauce and rice vinegar. Taste and add additional soy sauce (for more saltiness), sugar (for more sweetness), or red pepper flakes (for more heat) as desired. Stir in the peas and let cook for 3 additional minutes. Serve warm over rice or quinoa, garnished with fresh cilantro.
  

Video

Notes

• TO STORE: Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.
• TO REHEAT: Warm in a skillet over medium heat until steaming. You can also microwave in a covered microwave-safe container until heated through.
• TO FREEZE: I do not recommend freezing, as I have not had the best luck freezing sauces that have a coconut milk base.

Nutrition

Serving: 1(of 4), with 1/2 cup prepared brown rice | Calories: 519kcal | Carbohydrates: 68g | Protein: 13g | Fat: 21g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Potassium: 785mg | Fiber: 13g | Sugar: 12g | Vitamin A: 15362IU | Vitamin C: 127mg | Calcium: 114mg | Iron: 4mg

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Don’t miss these other Asian-inspired recipes:

One Pot Meals

Panang Curry

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General Tso’s Chickpeas

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Tofu Stir Fry

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Green Goddess Salad is full of fresh flavors and texture—crisp, crunchy, and creamy, with a lightened up dressing to bring it all together. 

Why You’ll Love This Green Goddess Salad

• Healthy and Nutrient-Packed. This healthified green goddess salad shakes up the classic by taking that creamy, tangy, herbaceous dressing and swapping the mayonnaise with yogurt.
• No Anchovies! If you’re not a fan of anchovies, you’ll be glad to know I did away with those too—although technically speaking, they are still in the Worcestershire sauce.)
• Super Green. We keep the lettuce from the original recipe, but then I add all kinds of delicious green veggies, from crunchy broccoli to crisp snap peas. (Of course, you can feel free to customize your green goddess salad with any ingredients you like, green or otherwise.)
• Versatile. A big portion is filling enough to make a meal, but a smaller portion makes a nice side dish with something a little more indulgent, like Air Fryer Hamburgers or Stuffed Pork Tenderloin. 

About this Green Goddess Salad Recipe

You may have seen the viral TikTok green goddess salad all over social media; and it’s for a good reason!

Even just the name green goddess makes you think: Light! Healthy! Fresh!

Now, the original green goddess salad is one of those retro salad recipes that pairs a scant pile of lettuce with a heavy, mayo-based dressing. We’re not exactly bringing the light, healthy, or fresh factor, eh?

So I set out to make a green goddess salad worthy of a goddess.

How to Make Green Goddess Salad

The Ingredients

• Snow Peas or Sugar Snap Peas. These deliver some crisp texture to your salad. Celery can be substituted, or if you can’t choose between the two, you can use half the amount of peas and swap in celery for the other half.
• Broccoli. A small head should work! Not a fan of raw broccoli? Blanch it first!
• Bibb, Butter, or Romaine Lettuce. Or use a combination of these.
• Baby Arugula. Arugula adds a nice peppery bite that complements the herby dressing.
• English Cucumber. Persian cucumbers make a good substitute; garden cucumbers work too, but I recommend scooping out the seeds.
• Green Onions. Added color, freshness, and flavor.
• Avocado. Making this for meal prep? Leave the avocado out until you’re ready to eat.
• Kosher Salt and Pepper. Classics.
• Green Goddess Salad Dressing. Here’s my Green Goddess Dressing recipe.

The Directions

1. Prep Your Veggies. Chop the peas or celery and broccoli and put them in a large bowl.

2. Combine. Add the rest of the vegetables to the bowl.

3. Dress. Spoon some of the dressing over the salad, then gently toss to combine.

4. Finish. Season to taste, add the remaining avocado, and serve with extra dressing. ENJOY!

Storage Tips

• To Store. Refrigerate leftover salad in an airtight container for up to 1 day.
• To Freeze. While the green goddess dressing can be frozen, the salad won’t stand up to freezing and thawing, so enjoy it fresh!

Recipe Variations

• Add Protein. Add Grilled Chicken Breast, Air Fryer Shrimp, or Instant Pot Boiled Eggs for a heartier meal. 
• Add Beans. Keep with the green goddess theme and add shelled edamame to your salad, or try Roasted Chickpeas for some extra crunch.
• Add Seeds, Nuts, or Eggs. Pepitas or pistachios will keep it green, but walnuts, sunflower seeds, cashews, and hemp seeds are protein-packed additions, too. Hard-boiled eggs are a favorite salad topping and would add a punch of protein.
• Add Cheese. Feta cheese and shaved Parmesan cheese add some salty flavor (and cheesiness!) to your salad.
• Add More Veggies. Grape tomatoes, cherry tomatoes, green cabbage, fresh basil leaves, a small shallot, shaved radishes—add whatever you like because the green goddess dressing tastes good with just about everything!
• Make It Chopped. Swap the arugula and romaine for chopped green cabbage.
• Green Goddess Cobb. Do your own version of Panera’s Green Goddess Cobb by adding hard-boiled eggs, chicken, and Baked Bacon. Or use the dressing to top my Cobb Salad.

What to Serve With Green Goddess Salad

• Grains. I love serving this green goddess salad with a scoop of quinoa, farro, or brown rice (this Instant Pot Brown Rice is great too).
• Meat. Green goddess salad makes a light side dish for Pan Fried Chicken Breast and Grilled Pork Chops.
• Soups. Have a soup-and-salad lunch with your favorite store-bought soup or my Roasted Carrot Soup.
• Sandwiches and Burgers. Skip the fries and serve green goddess salad with Salmon Burgers or my Air Fryer Grilled Cheese.

Recommended Tools to Make this Recipe

• Sharp Chef’s Knife. You’re going to be doing a lot of chopping, so you might as well invest in a good knife!
• Mixing Bowls. I love this set of glass bowls because they work for prep and for serving.
• Salad Spinner. Because soggy salads are a bummer. Bonus for using your salad spinner to help dry off produce when you wash it! We love a two-for-one.

Recipe Tips and Tricks

• Prep It Smart. If you’re making this green goddess salad for meal prep, store the salad and dressing separately to extend their storage life. You’ll also need to either skip the avocado or add it just before eating.
• Don’t Be Afraid to Use Your Hands. The best tool for tossing this salad? Clean hands! I love using my hands because it’s gentler than using salad tongs and it’s also better at making sure all the ingredients are evenly coated with dressing.
• Make Sure Your Veggies Are Dry. Any water that’s still clinging to the lettuce or veggies when you put them in the bowl will create a soggy salad and water down your dressing. Not good!

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Green Goddess Salad

This Green Goddess Salad is full of fresh flavors and texture—crisp, crunchy, and creamy, with a lightened up dressing. Healthy and filling!

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 112kcal

Author Erin Clarke / Well Plated

Ingredients

For the Green Goddess Salad:

• 2 cups snow peas or sugar snap peas or 2 celery stalks
• 1 small broccoli crown
• 1 head bibb, butter, or romaine lettuce, cut into bite sized pieces (about 3 to 4 cups)
• 2 cups baby arugula
• 1 English cucumber quartered lengthwise, then cut into thin slices (about 2 heaping cups)
• 2 green onions thinly sliced (about 1/3 cup)
• 1 ripe avocado cubed, divided
• Kosher salt and freshly ground pepper to taste

For the Goddess Dressing:

• 1 cup plain Greek yogurt nonfat, low fat, or whole
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 cups roughly chopped mixed fresh tender herbs: parsley, dill, basil, chives, cilantro, tarragon, or mint*
• 1 garlic clove roughly chopped
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon onion powder omit if using chives

Instructions

For the Salad:

• Thinly slice the snap peas (or celery). Chop the broccoli into fine florets (you will have about 1 1/2 cups). Place in a large serving bowl.
  
• To the bowl, add the lettuce, arugula, cucumber, green onion, and half of the avocado. Top with several big spoonfuls of dressing. Very gently toss to combine (I find clean hands work best for this). Everything should have a light coating of fressing, and the avocado will break down a bit to make the salad even creamier. Taste and adjust seasoning as desired. Scatter the second half of the avocado over the top. Serve immediately with extra dressing on the side.
  

For the Dressing:

• In a food processor, place the Greek yogurt, lemon juice, oil, mixed herbs, garlic, Worcestershire, salt, pepper, and onion powder.
  
• Blend until smooth and only tiny specks of herbs remain. Taste and adjust salt and pepper as desired. Enjoy on salads, as a dip, over pasta, with meat or fish, and more!
  

Video

Notes

• *To keep stronger herbs from over-powering the dressing, use a max of 1 cup parsley, 1/4 cup chives, 1/4 cup mint, and/or 2 tablespoons tarragon. Parsley, dill, tarragon, and chives is my favorite combo.
• TO STORE: Refrigerate leftover salad in an airtight container for up to a day.
• TO FREEZE: While the green goddess dressing can be frozen, the salad won’t stand up to freezing and thawing, so enjoy it fresh!
• Dressing is my Green Goddess Dressing

Nutrition

Serving: 1 (of 6) salad only, no dressing | Calories: 112kcal | Carbohydrates: 14g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Potassium: 657mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1286IU | Vitamin C: 116mg | Calcium: 87mg | Iron: 2mg

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Salads are an easy way to work some extra veggies into your day! Here are some of my favorites:

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Niçoise Salad

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BLT Chopped Salad

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Broccoli Cauliflower Salad

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Oh la la! This French Omelette recipe takes 3 simple ingredients (eggs, salt, and butter) and turns them into a spectacular breakfast. Creamy, rich, and oh-so-French, this is a recipe that’s all about technique—but don’t worry, I’ll show you how to nail it.

An American omelet is delicious, but there’s absolutely nothing about it that’s chic or elegant.

I mean, for one, there’s the spelling—”French omelette” sounds fancy, while “omelet” sounds positively gauche. 

Then, there’s the fact that it’s almost always over-flowing with eleventy-billion different fillings.

Cheese, veggies, all the meats—an American-style omelet is usually over-the-top, especially if you’re ordering it at the kind of greasy spoon diner with pleather seats and sticky bottles of ketchup on the table.

What Is a French Omelette?

A French omelette has a certain je ne sais quoi—like French Onion Soup, Savory Crepes, and so many other French recipes. It’s a celebration of simple ingredients.

Eggs! Herbs! Butter! (Always with the butter in French cooking, right?) You can add some cheese if you like, but you don’t need to.

Rather than being cooked until they’re browned, French omelettes are cooked until they’re just set, giving them a creamy, custard-like texture completely unlike the American version.

They’re rolled into a log, and they have a glossy sheen that adds to that whole chic appeal they have going for them.

French omelettes have no brown spots and taste lusciously creamy, yet no cream is added. The texture is all about the way you cook the eggs.

You don’t even need to pile it with bacon, sausage, ham, and a full cup of shredded cheese to make it delicious.

How to Make a Classic French Omelette

When recipes call for a few simple ingredients, it means two things.

• First, use the highest quality ingredients you can find—every single one matters. Spring for the fancy European butter; shred your own cheese. This is a recipe where you’ll notice the difference.
• Second, it means that you’re about to make a recipe that relies heavily on technique and getting the little details right. (Don’t worry, though, I’ve got you covered!)

The Ingredients

• Unsalted Butter. If you only have salted butter on hand, you can use that; just keep in mind that you’ll want to add less salt for seasoning.
• Eggs. A French omelette is a fabulous way to use the fancy farm-fresh eggs from the farmers’ market.
• Cheese. This is optional, but if you like pairing your eggs with cheese, shredded cheddar, gruyere, fontina, or another melty variety is perfection in this recipe.
• Salt. I use kosher salt or a flaky sea salt, such as Maldon or fleur de sel. Add AFTER cooking the eggs for the best texture.
• Herbs. Use all chives or a mix of tender herbs like parsley, tarragon, and chives. (Ever wondered what to do with the chervil in your herb garden? A French omelette is the answer!)

The Directions

1. Crack the eggs into a bowl and beat them with a fork until completely blended (no whites!).

2. Melt the butter in the skillet, then add the beaten eggs.

3. Use a spatula to push the edges to the middle, working in a circular motion.

4. Once the omelette is mostly set, use the spatula to spread the remaining liquid over the top to distribute it evenly, then reduce the heat to low.

5. Sprinkle the cheese in the middle, then cover until it melts.

6. Gently loosen the omelette from the skillet, then fold and roll it into a log. 

7. Plate, butter the top, and scatter salt and herbs over the top. ENJOY!

Tips for the Best French Omelette

• Use the Right Equipment. You’ll need an absolutely perfect, pristine 8-inch nonstick skillet to keep the omelette from sticking. You’ll also need a rubber spatula to keep that beautiful nonstick skillet pristine—metal will scratch it up!
• Don’t Whisk Air into the Eggs. You want to beat them enough that the eggs and yolks are fully incorporated, but not so much that air bubbles begin to form. 
• Know When It’s Done. French omelettes should be pale yellow; they feel smooth on the outside (not dry) and they have a creamy, custard-like interior. There should never be brown spots on a French omelette!

Storage Tips

• To Store. It’s best to eat French omelettes right away, but if you do have leftovers, they can be refrigerated for 3 to 4 days.
• To Reheat. Place the omelette on a microwave-safe plate, cover it with a damp paper towel, and microwave until warmed through.
• To Freeze. French omelettes do not freeze well.

What to Serve With a French Omelette

• Meat. Eggs always pair well with breakfast meats like sausage and bacon. It might not be French, but I love serving an omelette with Air Fryer Bacon or Baked Bacon.
• Salad. For a bistro-style brunch, serve your French omelette with a simple salad like my Arugula Salad or Beet Salad.
• Vegetables. In the mood for cooked veggies instead of raw? Swap the salad greens for Roasted Asparagus or Sautéed Spinach.
• Something Sweet. I love a little sweetness for balance when I have something savory for breakfast. Keep it light with Fruit Salad or serve your omelette with a fluffy Buttermilk Blueberry Muffin on the side.

Recommended Tools to Make this Recipe

• Nonstick Skillet. Absolutely non-negotiable here! You really need a nonstick skillet to keep your omelette from sticking. This one is affordable and from a well-known brand (which is always a plus on Amazon!).
• Spatula. A silicone or nylon spatula (as opposed to plastic) won’t melt in a hot pan, nor will it scrape the nonstick finish like metal.
• Mixing Bowl. I love this glass set because it can be used for prep and for serving.

Whip up this French omelette recipe today and say bonjour to your new favorite breakfast!

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French Omelette

How to make the perfect French omelette. This recipe will show you step-by-step how to achieve a creamy, rich, custard-like French omelette.

Course Breakfast, brunch

Cuisine French

Prep Time 4 minutes minutes

Cook Time 4 minutes minutes

Total Time 8 minutes minutes

Servings 1 omelette

Calories 315kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 tablespoon plus 1/2 teaspoon unsalted butter
• 3 large eggs
• 2 to 3 tablespoons shredded cheddar, gruyere, fontina, or similar melty cheese, optional
• Kosher salt or flaky sea salt, such as Maldon or fleur de sel
• 1 to 2 teaspoons finely chopped fresh chives or a mix of tender herbs

Instructions

• Get Ready: Gather all of your equipment and ingredients: You need an 8-inch nonstick skillet that is in PRISTINE CONDITION (the surface can’t be scratched up or the eggs will stick), a sturdy rubber spatula, and the plate you’ll be serving it on. This recipe moves fast and needs your full attention.
• In a medium bowl, beat the eggs throughly, until no streaks of white remain and the mixture appears homogeneous. This will take 1 or 2 minutes. Try to mix without whipping air into them (a French omelet is not the time).
  
• In the skillet, melt the butter over medium heat, swirling the skillet so that the butter forms a nice, even coating all over the pan. As soon as the butter starts to foam, pour the eggs into the center. The timing is key! You want the pan hot (but not too hot).
  
• IMMEDIATELY use the rubber spatula to continually push bits of egg from all around the edges of skillet into middle. You might not seem much happening at first, but keep on going. You'll feel eggs begin to stick on the bottom as you move the spatula, then stick more and more as uncooked eggs flow to the pan's edges. Run the spatula in a circle around the edges as needed. The goal is to cook the eggs evenly and create a smooth skin on the bottom of the skillet.
  
• Once the eggs are almost cooked but you still have a small amount of liquid egg that can flow when you move the skillet, use spatula to smooth the remaining liquid portion evenly over the top of the set eggs to create a seal. Reduce the heat to low.
  
• Sprinkle the shredded cheese in a 2-inch-wide strip down the center of the omelet so that the strip is running perpendicular to the skillet handle (this will allow you to roll the eggs around the filling as you shape the omelet). Cover the pan let sit over the lowest heat for 30 seconds to 1 minute—the eggs should still look shiny and a bit undercooked but not so wet that liquid can flow.
  
• Remove the lid and use the spatula to gently loosen the cooked eggs from the surface of the skillet, starting at the edge closest to the handle. Work your way around the omelet to make sure it is completely loose (feel free to sneak a bit of butter under it if needed to help it release).
  
• Use your spatula to fold the side of the eggs nearest to the skillet handle over the cheese, as if the omelet were a letter you were folding into thirds. With your fingers (be careful it's hot!) or the spatula, gently roll the omelet away from the handle into a tidy log. When you reach the end, you have two options: scoot the omelet to the far edge of the pan, then tilt it quickly down towards your plate at a 45-degree angle and use the spatula to slide it out of the pan so it lands on the plate in a tidy log with the seam-side down. OR, use the spatula fold to the loose end of the omelet up towards the center to complete the log, press it gently to adhere, then gently transfer the omelet to your plate, placing it seam-side down.
  
• The omelet should be a beautiful pale golden color with no brown spots, smooth on the outside, and ultra creamy in the middle. Smear the remaining 1/2 teaspoon butter all over the outside of the omelet to make it shiny (and French!). Sprinkle with a pinch of salt and herbs as you please. Enjoy immediately.
  

Video

Notes

• TO STORE: It’s best to eat French omelettes right away, but if you do have leftovers, it can be refrigerated for 3 to 4 days.
• TO REHEAT: Place the omelette on a microwave-safe plate, cover it with a damp paper towel, and microwave until warmed through.
• TO FREEZE: French omelettes do not freeze well.

Nutrition

Serving: 1 omelette | Calories: 315kcal | Carbohydrates: 1g | Protein: 17g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 529mg | Potassium: 189mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 1194IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg

Related Recipes

Eggs are packed with protein, making them a great way to start your day! Here are some of my favorite healthy egg recipes:

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Egg White Frittata

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Crustless Quiche

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Healthy Egg Salad

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