Tag Archives: frittata

These hearts are not red.

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Happy Valentine’s Day.

K, maybe this isn’t your traditional Valentine’s Day meal or look. But, it has hearts and contains some red. They are just separate, in the form of artichoke heart and tomatoes.

It is my gift to you and your loved one’s heart. ;) Lots of protein from eggs and low fat cheeses, and nutrients from the veggies. Plus, heart healthy fats from the avocado. This will keep you full and fueled for a while.

You are welcome.

P.S. Stay tuned for another section coming to this site involving surgeries. Starting with the heart…..

Artichoke Hearts and Sun dried Tomato Frittata

Serves 4-6, Prep Time 15 Minutes, Cook Time 25

Ingredients

6 ounces Sun dried Tomatoes

1 can Artichoke Hearts cut

6 ounces Cherry tomatoes

1/2 cup Lite Shredded Mozzarella and Cheddar Cheese

1/4 cup Parmesan Cheese

1/2 Cup Low fat cottage Cheese

1/4 Cup Almond milk

2 garlic cloves minced

Salt and Pepper to taste

8 eggs

Sliced avocado

Directions

1. Preheat oven to 350. In a medium bowl gently beat the eggs. Add in garlic.

2. Stir in the cottage cheese, shredded cheese and Parmesan cheese until well combined.

3. Add in tomatoes and artichokes, stir until mixed.

4. Pour into greased oven safe skillet. Cook on medium for 5-6 minutes. Until set, or bubbling begins. Sprinkle Parmesan cheese on top.

5. Carefully remove skillet from stove top and place in oven. Cook for 10-15 minutes, until Parmesan is golden brown. Remove from oven and let sit for 10 minutes.

6. Cut a wedge and serve with some sliced heart healthy avocado.

Too bad I didn’t have a heart shaped skillet…

Less than two weeks and counting….

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So less than two weeks before the big day! What does one make for her and her fiance to get them through the last busy week of work and preparations before hopping on a plane to the east coast?? I had these requirements in mind: healthy, calorie conscious yet filling, comforting and satisfying. Hmmmm, the idea emerges a  frittata baked like a crust-less quiche. A quiche with no outer garments helping me to fit into my special ivory one! Ha, Score!

It started with the Whole Foods recipe Spanish Tortilla, and took on another whole life of its own. I love creativity when it works ;) . FYI, this makes 6-8 servings. I made a large quiceh so we would have leftovers to eat during the week. One less thing to do before we leave. Dinner for the week- check!

This meal is packed with protein from the eggs, and low fat cottage cheese, carbs from the potatoes and nutrients from the veggies and well everything!

Naked Quiche                                        

Ingredients

4 cloves of garlic

1 Tbsp olive oil

2 Tbsp vegetable broth

1 yellow onion chopped

1 3/4 pounds red potatoes, cubed

1 12 ounce bag of spinach

2 peppers sliced ( I used red and orange because that is what I had on hand)

5 tomatoes

5 bunches of green onions

3/4 cup low fat cottage cheese

1/4 cup Parmesan cheese, 1 tbsp for sprinkling over top

8 eggs lightly beaten

Salt and pepper to taste                               As you can see I like my potatoes in all shapes and sizes ;)

1. Preheat oven to 350. Heat olive oil in large skillet over medium-high heat. Add garlic and yellow onions, cook about 2 minutes. Add potatoes, peppers, and tomatoes, vegetable broth salt and pepper. Cover and cook for about 15 minutes until potatoes are tender.

2. While potatoes are cooking in separate pan wilt spinach, then add to potato mixture with green onions at the end of 15 minutes. Set on low heat.

3. In large bowl combine eggs, cottage cheese and Parmesan cheese.

4. Grease large 9×12 baking dish, with help of significant other, pour vegetables and potatoes in bottom of pan. Then pour egg and cheese mixture on top gentle mixing to make sure all vegetables are covered.

5.  Place pan in oven for 40-50 minutes. Take out, sprinkle Parmesan cheese over top and let cool for 10 minutes.

I would also like to take a moment to remember those who were affected on this day 10 years ago. Those families and friends are in my heart.