Tart pomegranates and creamy bananas come together in this refreshing smoothie.

F&W’s Kay Chun turns soufflé into a healthy, elegant and satisfying breakfast or brunch dish. Much of the prep can be done the night before.

Golden Delicious apples hold their shape after they are caramelized with sugar and maple syrup, making them a perfect choice for this clever, giant one-pan pancake.

Cubes of tender eggplant mingle with a harissa-spiced tomato sauce and soft-cooked eggs in this smoky and satisfying one-pan meal.

Crispy smashed potatoes serve as the crust for this riff on a classic quiche.

Spinach, avocado, pineapple, and ginger come together for a creamy, delicious way to start the day.

Mango, kiwi, coconut chips, and macadamia nuts top this luscious berry smoothie bowl.

Swiss chard — alongside mint and Greek yogurt — makes a basic vegetarian frittata so much better.

Give day-old croissants new life when you stuff them with lemon curd and cream cheese, and bake them in a cardamom-infused custard.

Chef Eric Adjepong uses salmon two ways in his pesto-infused frittata, topping the eggs with cooked fresh salmon before baking it, then garnishing the frittata with thinly smoked salmon just before serving. Adjepong likes to serve the frittata with crisp greens drizzled with fresh lemon juice.

These surprisingly elegant, savory herb-topped eggs bake up in a muffin pan, so it’s easy to make breakfast or brunch for a few days — or for more than a few people.

Preparing a proper omelet is an essential cooking technique for culinary school students, cooks, and chefs. Here's how many skills the simple dish elicits.