Monday, December 27, 2010

Spinach & Cabbage Frittata

Here's the recipe to a quick, easy, healthy and filling dish.  Recipe taken from the first and to-date only cook book I have ever purchased; Pillsbury Fast and Healthy Cookbook. The original recipe can be found on their website here.

1 teaspoon oil
2 cups finely shredded cabbage
1 medium onion, thinly sliced
1 teaspoon dried oregano leaves
2 eggs (I used 1 egg and 2 egg whites)
1/2 cup skim milk
2 oz. (1/2 cup) shredded reduced-fat Cheddar cheese
1/4 teaspoon salt
1/2 cup all-purpose or whole wheat flour
1 (9-oz.) pkg. frozen spinach in a pouch, thawed, squeezed to drain

  1.   Heat oven to 450°F. Heat oil in large nonstick skillet over medium-high heat until hot. Stir in cabbage, onion and oregano. Reduce heat to medium; cook and stir about 7 minutes or until vegetables soften.  

  2.   In large bowl, combine egg product, milk, cheese and salt; mix well. Add flour; stir until well blended. Stir in spinach and cooked cabbage mixture. Pour into ungreased ovenproof 9-inch nonstick skillet or 9-inch round nonstick cake pan.  

  3.   Bake at 450°F. for 13 to 15 minutes or until puffed and golden brown. If desired, serve with warm spaghetti sauce.

    This cookbook always posts to nutritional information... info for this recipe can be found below:
    1 Serving (Servings per recipe: 4): Calories 180 (Calories from Fat 45), Total Fat 5g (Saturated Fat 2g), Cholesterol 10mg; Sodium 350mg; Total Carbohydrate 21g (Dietary Fiber 4g, Sugars 4g) Protein 12g; Percent Daily Value*: Calcium Exchanges: 1 Starch; 1 Other Carbohydrate; 1 Vegetable; *Percent Daily Values are based on a 2,000 calorie diet.

    Tips & Comments
    • I always want it to come out a little more hearty and less mushy. Next time bake longer than 15 minutes. 
    • Try adding mushrooms.
    • Sprinkle shredded cheese on the top for look.

    Wednesday, December 15, 2010

    Winter Squash Soup

     *Notes: I did not use celery. For White Wine, I bought a small bottle for $2.50 of Chardonnay at the wine store. 1 Squash = about 1lb = 1/4 of recipe which only serves 1.

    Recipe from Food & Wine Magazine's November 2010 edition.