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Diabetes: Broccorella Frittata
2008-05-29 15:48:00 Broccoli and mozzerella cheese fried in an egg-substitute frittata! 2 cup liquid egg substitute 2 tbsp grated parmesan cheese 3/4 cup fresh mushrooms, chopped 1 tsp crushed garlic 1/4 tsp ground thyme 10 oz Broccoli, chopped, frozen, 10oz package, thawed and drained 1 cup Cheese, mozzarella, nonfat, shredded Directions Mix the egg substitute and Parmesan cheese in a medium-sized bowl. Stir well and set ...
By: B-Health
Yummy Frittata!
2008-05-14 19:34:00 Pretty huh? Delicious too!Frittata is just a fun thing to say and I had found that this word had been bouncing around in my head lately as I have been coming across some really great recipes for frittata's using spring veggies. I am not really getting spring veggies so I was really looking for something different. I grabbed my "Homegrown Pure and Simple: Great Healthy Food from Garden to Table)" by Michel Nischan and started searching.I came up with the recipe for a Garden Vegetable Frittata and as luck would have it I had a couple of eggplants sitting on my counter just begging to be used (um-starting to rot) so this would work out perfect.Now the only problem was that I would be at the skating rink from 5 PM until 7:30 PM. How the h*** was I going to get this made. Not too much of it could be done ahead which is what I usually do. T. to the rescue. I left him the recipe and instructions and he followed through wonderfully. You see he is not really one to ever cook from a ...
Frugal Frittata
2008-04-22 19:03:00 Whenever we visit my family in Montreal as we did this past weekend, I return to Toronto feeling a little discombobulated. Since I was a callow young’un when I moved away from home (at 17), I never really got to know La Belle Ville that well before I left, so I always feel like a tourist when I return. At the same time, these somewhat frenetic, drive-by junkets (never more than 2 days long) tend to be so micro-scheduled that our itinerary is often tighter than one of Madonna’s corsets. Regarding our “visits,” the HH once remarked, “I’ve been coming to Montreal with you for ten years, and all I’ve ever seen is a hotel, your dad’s house and your sister’s apartment.” Unfortunately, too true, and this last trip was no exception. Still, I do enjoy reuniting with family and friends, even if for a few minutes each during out revolving-door visits. And despite my anxiety over a still-tentative back, the driving was f...
What I miss? My Blue Corn Chip Frittata
2008-04-14 18:51:00 Finding out I have an egg allergy was a serious whap upside the head. I'd been gluten-free for almost six years. And soy-free. I was so good, Dear Reader. I read my labels. I did my homework. I complied. Yet in spite of all my earnest efforts and focus and just plain stubbornness to get well, I was still dogged by weird symptoms that would play hide and seek. A sinus headache after a glass of
Baked Frittata Milanese
2007-12-11 11:29:00 Yield : 1 Serving Ingredients : 1 cup Broccoli flowerettes ½ cup Sliced mushrooms ½ cup Red pepper,cut into rings2 Green onions, sliced into 1 inch pieces1 tablespoon Spread 8 Eggs ¼ cup Dijon or Country Dijon Mustard ¼ cup Water½ pcs Italian Seasoning 1 cup Shredded Swiss cheese Directions : 1. Preheat oven to 375°F. In 10 inch ovenproof skillet, over medium high heat, cook broccoli, mushrooms, red pepper and green onions in spread until tender-crisp, about 5 minutes. 2. Remove from heat. In small bowl, with electric mixer, beat eggs, mustard, water and Italian seasoning until foamy; stir in cheese. 3. Pour mixture into skillet over vegetables. Bake 20 to 25 minutes or until set. Serve immediately .
By: Food Network
Yummy Link: Scrumptious Frittata
2007-11-19 12:11:00 How delicious does this three cheese frittata look? Wondering who made it? None other than Martha Stewart’s private chef! If it’s good enough for Martha it’s good enough for me. ” The Martha Blog Related Entries: Yummy Link: Brandied Cranberry, White Chocolate Chip CookiesYummy Link: What To Do With Leftover NutsSimple Tip: Turn Leftovers Into DipCupcake of the Week: Farewell To Summer Tags: Martha Stewart yummy link - Dieting Frittata martha blog
Lezione di cucina 2: Frittata di zucchine
2007-10-15 21:11:00 Ecco arrivati alla seconda lezione di cucina by Nonna Stella, per tutte le donne (e gli uomini ) che seguono il sito e vogliono imparare a cucinare. Oggi la Nonna ci insegnerà a cucinare una buona e genuina frittata di zucchine e cipolle. (Ma come dice nel video: “A Lui la cipolla non piace ...
By: PC Revenge
Gemüse-Frittata
2007-09-01 00:00:00 Es hieß: Die Frittata mit Erbsen und Mais ist genau das Richtige nach einem langen Schultag. Deshalb kocht Jamie für bekochen sich die Schulkinder selbst aus der September-Ausgabe der Zeitschrift Lecker!. Da ist es auch legitim auch gleich den fertigen Gemüsemix zu verwenden. Hat auch der Mutter geschmeckt. ==========REZKONV-Rezept - RezkonvSuite v1.4Titel: Gemüse-FrittataKategorien: VegetarischMenge: 4 Portionen Zutaten 75Gramm Ziegenkäse30Gramm Parme-san (Stück); ca.3-4Stiele Minze3-4Stiele Pet-ersilie1 Rote Chilischote5 Bio-Eier, Größe L Meersalz Schwarzer Pfeffer, frisch gemahlen400Gramm Frische Erbsenschoten Oder150Gramm TK--Erbsen150Gramm Maiskörner1Essl-. Butter Quelle LECKER, Kochen & Genießen, September 2007 Erfasst *RK* 22.08.2007 von Ulrike Westphal Zubereitung 1. Ziegenkäse grob zerkrümeln, Parmesan reiben. Kräuter waschen, trocken schütteln und, bis auf 1 Stiel Minze, grob zerzupfen. Chili putzen, längs aufschneiden, entkernen, waschen und in feine St...
By: Kuechenlatein
Nettle and Ricotta Frittata
2007-08-15 02:08:00 I recently made two recipes from Deborah Madison?s Local Flavors: Cooking and Eating from America?s Farmers? Markets. I am not sure I entirely grok the organizing concept for this book. Surely every cookbook is a farmers? market cookbook if you get your ingredients from your farmers? market, but since this is a book of recipes by Deborah Madison, and I since would follow Deborah Madison into the mouth of a live volcano, I am willing to set aside any quibbles. There are many pretty pictures too. The previous night I had read a recipe for nettle frittata with green garlic and Sheep?s milk ricotta. I have long wanted to try a recipe for fresh nettles, having so far only made nettle tea, but somehow, I never seemed to find any when I wanted them. And then, the next day, there they were, providentially beside some sheep?s milk ricotta at the next stand. As gingerly as I tried to handle my bunch of nettles before cooking them, I did get one small burn, but really, nothing to complai...
By: In Mol Araan
Wine and Food: Spring Onion & Potato Frittata
2007-07-21 08:12:00 My Wines Direct features great recipes to augment their incredible wines. Enjoy this recipe for Spring Onion and Potato Frittatas to go along with the Althea Prosecco di Valobbiadene DOC Frizzante. This is a great one-dish breakfast that can be served hot, cold or room temperature. It also makes a great appetizer, just ...
By: Gourmet Insider
Frittata con i peperoni.
2007-05-22 10:16:00 L'estate è sempre più vicina e per me estate significa peperoni, non ho idea perché! Peperoni rossi e gialli. Ho imparato che vanno sempre grigliati prima, al forno o sui fornelli, perché il calore fa caramellare gli zuccheri e li rende più dolci. Una volta grigliati sono anche più facili da spellare, specialmente se sono un po' bruciacchiati. Una volta cotti in questo modo si conservano sott'olio per molto tempo, sia che vengano imbottigliati sia che vengano lasciati coperti i frigo. I peperoni si prestano ad innumerevoli preparazioni, cotti o crudi che siano. Crudi possono essere tagliati a listarelle ed aggiunti ad un'insalata, accompagnata da un dressing allo yogurt. Quando vengono preparati crudi c'è un trucco per mondarli per bene: si tagliano in cima ed in fondo secondo la larghezza e poi si incide lungo le coste bianche che sono all'interno. Infine si rimuove la parte bianca ottenendo da 3 a 4 filetti di peperone. Ieri a cena ho mangiato una buonissima frittata ...
Vegetable Frittata
2007-04-23 15:10:00 This recipe is super easy and great for weekends.I love putting it in the oven.It frees up the stovetop and it is easy clean up. I vary the vegetables depending on what I have on hand.Extremely versatile and practically foolproof. And I use different cheeses as well, althought I usually always use cheddar for the boys.I know they like it and will not ask what kind of cheese it is.I love feta in mine,but the boys,not so much.But they pretty much eat any kind of egg,so this is a safe recipe in this house.Adapted from A Taste of Home recipe a few years back.INGREDIENTS1/2 cup chopped onion1/2 cup chopped green pepper1/2 cup chopped sweet red pepper1/2 cup chopped broccoli1 garlic clove, minced3 tablespoons olive or vegetable oil, divided2 medium red potatoes, cooked and cubed3/4 cup salsa6 eggs1/2 teaspoon saltPinch pepperDIRECTIONS Preheat oven to 400 degreesIn a large ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender. Remove ve...
By: Mommy Cooks
Autumn Pasta Frittata
2006-10-14 19:06:00 Dear Reader, it's been a semi-boring, busy week with redesigning my template [feel free to yawn during this blogger three-column hack talk] and adding sponsors [a major, insomnia-inducing, intricate decision that stirred up life-long entitlement issues, and the ongoing personal lesson of learning to value my time, not to mention, my creativity]. I have [with relief] embraced the idea; and have begun adding Amazon ads in the hope that blogging might not only be a way to connect with others and share my gluten-free recipes, but perhaps provide me with an enjoyable source of income - at least enough income to keep me in books and music and DVD's. With that decision out of the way, I'm happy to report I'll be back in the cocina whipping up new recipes in two shakes of a coyote's tail. Speaking of the infamous Trickster, Steve was hiking late in the day yesterday, pausing in the wind at the top of the mesa, scanning the dwindling gold of the cottonwoods along the Chama River, when h...
Blue Corn Chip Frittata
2006-04-09 21:14:00 I had a frustrating day in the studio, in the thick of all the house sale/moving stress, so thought I'd whip up something fun for a quick and easy bite to eat. Leftover blue corn chips from Friday's nachos were calling. Blue Corn Chip FrittataAnother non-recipe for busy tired cooks.Organic New Mexican Blue Corn Chips - enough to cover the bottom of an omelette pantwo tablespoons prepared salsa - spicy or mild2-3 oz. Jalapeno Jack cheese, shredded [Pepper Jack is fab in this.]4 large organic free-range eggs1/3 to 1/2 cup light cream or Half & Halfa few organic grape or cherry tomatoes, if desireddried or fresh chopped basil, parsley or cilantro, if desiredPreheat the oven to 375 degrees F.Butter or lightly oil an ovenproof 8-inch omelette pan.Layer the blue corn chips into the bottom of the prepared pan. Top each chip with a dab of salsa. Sprinkle with most of the shredded cheese.Whisk the eggs with the cream till fluffy and pour the mixture all over the chips. Finish with the rest...
Mediterranean Pasta Frittata
2006-03-29 23:25:00 What do you make for dinner on a night when you have no fresh produce in the house [except for a few carrots] and you've got barely enough energy to pour yourself a glass of wine [having spent the last four days doing errands and hardware store runs and keeping the house spotless and gleaming for multiple house showings]?You look at your leftovers and hope there is pasta. You pray you have eggs. You swoon when you discover a half a cup of goat cheese. You whip together a frittata so meltingly delectable that your husband closes his eyes in sheer bliss and says, How can something this simple be *this* good? Then he declares this latest frittata of yours to be his favorite. And as the warm bite of creamy egg and balsamic red pepper and goat cheese melts in your mouth you sigh and meet his eyes across the table and confess, Darling, it's one of those happy accidents.Mediterranean Pasta FrittataLeftover spaghetti makes a fabulous frittata. I used Tinkyada gluten-free brown rice spaghe...
Baked Frittata with Gold Potatoes
2006-02-02 15:19:00 steaming hot from the oven Whenever I roast vegetables or potatoes I make extra. Then I'm sure to have some tasty leftover morsels to play around with the following day. The night before I roasted several Yukon Gold potatoes cut into wedges and tossed in olive oil, sea salt and Old Bay Seasoning. Perfect for a crustless quiche or baked fritatta. a yummy hot slice of potato frittataBaked Frittata with Gold PotatoesHow simple can you get? Whisk a few eggs with a little sour cream, grate some Jarlsberg, chop some parsley and toss in those leftover potato wedges you roasted last night. Dinner in a New York minute. Well, maybe not that fast, but you get the idea. light olive oil or butter, as neededAbout two cups cooked seasoned Yukon Gold potato wedges1 1/4 cups shredded Jarlsberg cheese5 extra large organic free-range eggs1 heaping half cup of sour cream2 tablespoons chopped fresh parsley12 grape tomatoes, halved1-2 tablespoons shredded ParmesanPre-heat the oven to 375 degrees F. Lig... |
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