Vegetable Frittata and Simple Side Salad
2 Tablespoons vegetable oil
3 cups cooking greens, such as spinach, chard or kale
8 large eggs
¾ cup milk
1 cup cheddar cheese, shredded
Salt and pepper
Preheat oven to 375°F. Crack eggs into large mixing bowl; add milk, season with salt and pepper, and beat until mixed. Tear greens into small pieces, discarding any tough stems. In a 10-inch oven-proof nonstick sauté pan, heat oil over medium heat. Add greens and sauté for about 3 to 4 minutes or until wilted. Season with salt and pepper. Remove from heat and pour in egg mixture. Sprinkle with cheese and transfer pan to the oven. Cook for about 30 minutes or until the top is golden brown and the eggs have just set.
Remove from oven and allow to sit for 5-minutes before sliding the frittata out of the pan onto a plate. Slice and serve warm. Serves 8.
1 pound mixed salad greens
1 cup cherry tomatoes or any roasted/raw seasonal vegetable
Toss greens and tomatoes (or seasonal vegetable of choice) together with your favorite simple dressing.
Nutritional info: Serving Size: 1/8 pie and ½ cup salad.
Calories: 190; Total Fat: 13g
Saturated Fat: 5g; Trans Fat: 0g; Cholesterol: 205 mg; Sodium: 200mg
Carbohydrate: 6g; Fiber: 2g; Sugar: 3g
Original recipe courtesy of Blue Hill at Stone Barns (StoneBarns.com and BlueHillFarm.com). Reprinted from Food and Nutrition, March/April 2013 (Academy of Nutrition and Dietetics), FoodandNutritionMag.org