Smoothie Berry Protein Bash

Tomato-Herb Frittata

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

Ingredients
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)

Preparation
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.

St. Patty's Day Green Eggs & Ham

A culinary trick on words for green eggs and ham can be found below. Original recipe courtesy of Food Network Channel's Rachael Ray.

Before

After

 Ingredients

    * 1 tablespoon extra-virgin olive oil

    * 1 tablespoon butter

    * 2 large shallots, finely chopped

    * 1 (10-ounce) box frozen chopped spinach, defrosted in microwave & liquids drained. Fresh 10-ounce fresh salad bag of spinach works just as well.

    * 1/3 to 1/2 cup heavy cream, eyeball it

    * Salt and freshly ground black pepper

    * Freshly grated nutmeg, to taste

    * 8 slices deli ham or prosciutto di Parma

                                     * 8 eggs

Directions
Preheat oven to 375 degrees F.

In a medium skillet over medium heat, heat the extra-virgin olive oil and the butter and sweat the shallots a few minutes. Add the spinach and stir in the cream, season with salt, freshly ground black pepper and a little grated nutmeg. Cook the spinach, stirring occasionally, until the cream has thickened, 5 minutes. Adjust seasoning to your taste.

Fold each slice of ham or prosciutto in half and line the nonstick cups with 1 slice of meat each. Spoon a heaping tablespoon of the cooked spinach into each of the cups, then crack an egg into each, making sure it stays whole (hint - if you're worried about breaking the egg yolk, crack the egg into a small bowl first, then pour it into the muffin cup). Season the tops of the eggs with salt and freshly ground black pepper and bake in the oven until set, about 15 minutes. Allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from the pan. Serve immediately.

Comments:
Make sure to fold over or double layer the ham.
Also goes very well with Lucky Charm Jello Shots (thanks J)

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.

INGREDIENTS

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

DIRECTIONS
  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.