Eating with Emily

vegetarian meals & the more than occasional treat

Snacks & Appetizers

Baked Sweet Potato Fries with Rosemary


We have a whole lot of rosemary bushes in the backyard. Having just moved to Southern California a few months ago from New Hampshire, this is kind of crazy to me. Fresh rosemary? In the backyard? In February? I’m loving sweet potatoes these days and combining them with rosemary is over the top delicious.

These fries are baked, not fried, so they are fat free and healthy (sweet potatoes are packed full of vitamins, minerals, and fiber).


Serves 1

  • 1 medium sweet potato
  • 1-2 tablespoons fresh rosemary, chopped
  • salt and pepper, to taste


Preheat oven to 450°F

  1. Scrub and wash your sweet potato. You can peel it too, if you prefer, but I left the skin on.
  2. Cut the sweet potato into long strips. You want them to be fairly thin so that they crisp up well. The more similar in size you make them, the more evenly they will cook.
  3. Arrange your fries on a baking sheet lined with parchment paper. You want them to be in a single layer. Toss them in salt, pepper, and rosemary.IMG_7401IMG_7430IMG_7439
  4. Put the fries in the oven for 15 minutes. Turn them, add more seasoning if desired, and bake for another 15 minutes. If they aren’t quite crisp enough, continue cooking.
  5. Serve with ketchup or your favorite condiment!

Muffin Pan Crustless Quiches


I made these for breakfast Sunday morning. I froze half of them in a ziplock bag. I’m excited to have these on hand to pop in the toaster oven during the week. I made them in a large muffin pan, but they’d probably be great as an appetizer at your next dinner party if you made them in a mini muffin pan.


Makes 12 muffin cups

  • 5 eggs*
  • 1/2 cup milk
  • 1/2 cup frozen chopped spinach, drained (or use 1-2 cups fresh spinach, chopped)
  • 1/3 cup diced red pepper
  • 1/4 diced onion
  • 2/3 cup shredded cheese (I used a mix of pepper jack & cheddar)
  • to season: salt, pepper, tabasco sauce, fresh basil, and/or extra cheese

*I’m a eat-the-entire-egg lady myself, but if you prefer to just use egg whites, you can replace the eggs with 3/4 cup and 3 tablespoons of egg whites.


Preheat oven to 350°F

  1. Whisk the eggs and milk together in a bowl until well combined.
  2. Stir in the spinach, red pepper, onion, and cheese.
  3. Using a 1/4 cup measuring cup, divide the batter into a greased muffin pan. Fill each muffin cup with a scant 1/4 cup of the batter.
  4. Bake for 20-25 minutes at 350°F, or until a toothpick comes out clean and the edges are slightly golden.
  5. Serve with salt, pepper, tabasco sauce, sriracha, fresh basil, and/or extra cheese.