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  • Ella Taylor

The Sweet Side of Finance -- March

Welcome to the third edition of The Sweet Side of Finance. If you've signed up for my newsletter, you already know about today's tasty treat.

If you'd like to sign up to the be first to know about the goings on at Ella Financial Advising, please click here.

If you missed January and February's recipes, they were Brown Butter Chocolate Chip Cookies and Sugar Cookies with Meyer Lemon Glaze. If you give my recipes a try, I'd love to see pictures and hear about what you thought of them!

This month, we've been focusing on spring cleaning your finances -- finding and potentially consolidating your accounts and then aligning them with your values. I've written about it on Instagram, Facebook, and LinkedIn.

In the spirit of collecting all the things and using them to create something wonderful, I'd like to share with you my grandmother's Veggie Frittata recipe.

Vegetable Frittata

Serves 4


6 large eggs

¼ cup milk

1 teaspoon Italian herbs

½ teaspoon garlic powder

¼ teaspoon salt

**You can use any vegetables that you have on hand. I like to use seasonal vegetables and some frozen vegetables if I have them on hand.**

For this frittata I used:

2 tablespoons olive oil

2 spring onions finely chopped

2 small potatoes diced into ½ inch cubes

1 large zucchini diced into ¼ inch slices

½ cup frozen corn

Salt and pepper to taste

¼ cup grated parmesan

2 tomatoes diced

Small bunch of parsley chopped for garnish


1. Whisk eggs, milk, Italian herbs, garlic powder, and salt in a bowl until well combined.

2. Heat olive oil in a 10 or 12-inch cast-iron skillet over medium heat.

3. Add the onions, potatoes, and a pinch of salt and pepper and cook, stirring occasionally until potatoes are starting to brown and soften. Add the zucchini and corn and heat until potatoes are tender and zucchini is soft.

4. Add the egg mixture and gently shake the pan to distribute.

5. Cover the pan with a lid and lower the heat. Leave for about 10 minutes then check to see if it is cooking evenly. It will puff up and the middle will be the last to cook.

6. Once the egg is fully cooked and not runny in the center sprinkle with the shredded parmesan, cover, and turn off the heat.

7. Leave for 5 minutes until the parmesan is melted

8. Serve with diced tomatoes and chopped parsley

This is a quick and easy recipe that can be made with any vegetables you have on hand. I cook the harder vegetable first and add the softer vegetable last. You can also play around with the seasonings that you use. We get a lot of the seasoning mixes from the Oaktown Spice Shop, so I will vary what spices I use to fit my mood. I almost always serve it with fresh, chopped tomatoes since I like the freshness that they add to the dish. Enjoy!

The finished result...

As you think about the spring cleaning of your finances, see how you can apply to concept elsewhere. Collect all of your items, decide what to keep and what to consolidate, and then align everything with your values. It has practical life application to many areas!

Until Next Time,


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