Sunday, February 23, 2014

Tomato-Herb Frittata

Recipe & picture from Southern Living. It does come out exactly like picture.
Serves 6 to 8 * Total time 40 minutes

2 tablespoons olive oil
1 garlic clove, minced
1/2 (6-oz.) package fresh baby spinach
1 (10-oz.) can mild diced tomatoes and green chiles, drained
1/4 teaspoon salt
1/4 teaspoon pepper
12 large eggs, beaten*
1/2 cup crumbled garlic-and-herb feta cheese (or plain feta cheese)

1. Preheat oven to 350°. Heat oil in a 10-inch (2-inch-deep) ovenproof nonstick skillet over medium-high heat.

2. Add garlic, and sauté 1 minute. Stir in spinach, and cook, stirring constantly, 1 minute or just until spinach begins to wilt.

3. Add tomatoes and green chiles, salt, and pepper, and cook, stirring frequently, 2 to 3 minutes or until spinach is wilted. Add eggs, and sprinkle with cheese. Cook 3 to 5 minutes, gently lifting edges of frittata with a spatula and tilting pan so uncooked portion flows underneath.

4. Bake at 350° for 12 to 15 minutes or until set and lightly browned. Remove from oven, and let stand 5 minutes. Slide frittata onto a large platter, and cut into 8 wedges.

*1 (32-oz.) carton egg substitute may be substituted. Increase bake time to 16 to 18 minutes or until set.

Note: We tested with Ro-Tel Mild Diced Tomatoes and Green Chilies.

Try These Twists!

Tomato-Sausage Frittata: Brown 1/2 lb. ground pork sausage in a 10-inch (2-inch-deep) ovenproof nonstick skillet over medium-high heat, stirring often, 7 to 8 minutes or until meat crumbles and is no longer pink; remove from skillet, and drain. Wipe skillet clean. Proceed with recipe as directed, adding sausage with tomatoes and green chiles in Step 3. Hands-on time: 34 min.; Total time: 51 min.

Bacon-Mushroom Frittata: Prepare recipe as directed in Step 1, sautéing 1/2 cup sliced fresh mushrooms in hot oil 2 to 3 minutes or until browned. Proceed with recipe as directed, stirring 3 cooked and chopped bacon slices in with tomatoes. Hands-on time: 24 min.; Total time: 46 min.

Eggplant-and-Olive Frittata: Prepare recipe as directed in Step 1, sautéing 1 cup peeled and chopped eggplant 5 minutes or until tender. Proceed with recipe as directed, stirring 1/2 cup sliced black olives in with tomatoes. Hands-on time: 32 min.; Total time: 49 min.

Sunday, February 16, 2014

Roasted Sweet Potato and Farro Salad

  • Prep Time20 minutes
  • Total Time1 hour
  • Serves4


    • 2 pounds sweet potatoes (about 4 medium), scrubbed and cut into 1-inch pieces
    • 3 cloves garlic, unpeeled
    • 5 tablespoons extra-virgin olive oil
    • Coarse salt and freshly ground pepper
    • 1 cup semi-pearled farro (about 7 ounces)
    • Grated zest and juice of 1 lemon
    • 1/2 cup lightly packed fresh dill, chopped
    • 1/2 cup radish or arugula sprouts or baby watercress, plus more for garnish


  1. Preheat oven to 425 degrees. Divide sweet potatoes and garlic between 2 rimmed baking sheets. Drizzle with 3 tablespoons oil; season with salt and pepper. Toss to coat and spread into a single layer. Roast, flipping once, until tender and caramelized, about 30 minutes.
  2. Meanwhile, cover farro with 4 inches water in a medium saucepan. Bring to a boil, then reduce heat and cook until tender, 30 to 35 minutes. Drain; toss with remaining 2 tablespoons oil in a large bowl. Season with salt.
  3. When cool enough to handle, remove garlic from peels and mash with lemon zest and juice in a small bowl. Add garlic mixture, sweet potatoes, dill, and sprouts to farro; stir until combined. Season with salt and pepper, and garnish with sprouts.

Cook's Note

Keep the skins on sweet potatoes to save time, fiber, and nutrients. When roasted, skins offer a great textural contrast to the creamy flesh.

From Martha Stewart's December 2013 Magazine.
Recipe is a little dry. Maybe need to add butter or olive oil to lemon garlic sauce.