On to day #3 of healthy eating, and Cooking Light's Summer Garden Frittata. This was delicious, and very easy to make; another great weeknight dinner. The tomato topping really made the whole dish. I will make this again for dinner, experimenting with different veggie combinations, and it would be great for a weekend breakfast. The portion size is big...this was only supposed to feed two but we had a quarter of it left over. I served it with roasted asparagus.
Summer Garden Frittata
1 cup chopped tomato
2 tablespoons chopped fresh or 2 teaspoons dried basil (fresh is definitely best)
1 tablespoon balsamic vinegar
1 cup cooked small seashell macaroni (about 1/2 cup uncooked)
1/4 teaspoon salt
1/4 teaspoon pepper
5 large egg whites, lightly beaten (I used egg beaters in place of eggs)
1 egg yolk, lightly beaten
2 teaspoons reduced-calorie margarine (I used butter...I don't like margarine!)
Cooking spray
1/2 cup chopped onion
3 garlic cloves, minced
2 cups diced zucchini
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Preheat oven to 450°.
Combine first 3 ingredients in a small bowl; stir well. Set aside. Combine macaroni and next 4 ingredients (macaroni though egg yolk) in a medium bowl; stir well. Set aside.
Melt margarine over medium heat in a 10-inch nonstick ovenproof skillet coated with cooking spray. Add onion and garlic; sauté 4 minutes. Add zucchini; sauté 5 minutes. Stir in macaroni mixture; spread evenly in bottom of skillet. Cook over medium-low heat 5 minutes or until almost set.
(If using a skillet with a plastic handle, wrap handle of skillet with foil.) Place skillet in oven, and bake at 450° for 5 minutes or until almost set. Sprinkle with cheese; bake an additional minute or until cheese melts. (Oops, I'm just reading this and realized I put the cheese on before I put it in the oven!) Top each serving with 1/2 cup tomato mixture.
Yield
2 servings
Nutritional Information
CALORIES 329(30% from fat); FAT 10.9g (sat 4.3g,mono 3.5g,poly 1.7g); IRON 2.5mg; CHOLESTEROL 125mg; CALCIUM 250mg; CARBOHYDRATE 34.4g; SODIUM 656mg; PROTEIN 23g; FIBER 3.8g
Summer Garden Frittata
1 cup chopped tomato
2 tablespoons chopped fresh or 2 teaspoons dried basil (fresh is definitely best)
1 tablespoon balsamic vinegar
1 cup cooked small seashell macaroni (about 1/2 cup uncooked)
1/4 teaspoon salt
1/4 teaspoon pepper
5 large egg whites, lightly beaten (I used egg beaters in place of eggs)
1 egg yolk, lightly beaten
2 teaspoons reduced-calorie margarine (I used butter...I don't like margarine!)
Cooking spray
1/2 cup chopped onion
3 garlic cloves, minced
2 cups diced zucchini
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Preheat oven to 450°.
Combine first 3 ingredients in a small bowl; stir well. Set aside. Combine macaroni and next 4 ingredients (macaroni though egg yolk) in a medium bowl; stir well. Set aside.
Melt margarine over medium heat in a 10-inch nonstick ovenproof skillet coated with cooking spray. Add onion and garlic; sauté 4 minutes. Add zucchini; sauté 5 minutes. Stir in macaroni mixture; spread evenly in bottom of skillet. Cook over medium-low heat 5 minutes or until almost set.
(If using a skillet with a plastic handle, wrap handle of skillet with foil.) Place skillet in oven, and bake at 450° for 5 minutes or until almost set. Sprinkle with cheese; bake an additional minute or until cheese melts. (Oops, I'm just reading this and realized I put the cheese on before I put it in the oven!) Top each serving with 1/2 cup tomato mixture.
Yield
2 servings
Nutritional Information
CALORIES 329(30% from fat); FAT 10.9g (sat 4.3g,mono 3.5g,poly 1.7g); IRON 2.5mg; CHOLESTEROL 125mg; CALCIUM 250mg; CARBOHYDRATE 34.4g; SODIUM 656mg; PROTEIN 23g; FIBER 3.8g
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