POTATO AND GREEN OLIVE FRITTATA

We had scads of eggs needing to be used up, along with a few potatoes, so a frittata fit the bill.  The great thing about a frittata is that you have so many options for fillings. The combination of the potatoes and green olives is excellent and is a nice little change for your palate.  Because the olives are salty to begin with, I did not add any salt to this recipe.

Serves 4

2 tablespoons olive oil

3 tablespoons water

3 new potatoes, rinsed and cut into 1/2 inch-dices

1/4 cup pimiento-stuffed olives, chopped (I would add more)

Ground black pepper

1 medium garlic clove, minced

8 large eggs

3 tablespoons grated Parmesan cheese

3 ounces Mozzarella cheese (or any other cheese you have on hand)

2 tablespoons minced fresh rosemary

1.  Adjust the oven rack to the upper-middle position and heat the oven to 400 degrees

2.  Heat the oil and water in a 10-inch ovenproof nonstick skillet over medium-high heat.  Add the potatoes,  olives, pepper, and garlic,  cover and steam until the potatoes are just tender (2 to 3 minutes).  Remove the lid and continue to cook until the liquid evaporates and potatoes are lightly browned, 6 to 8 minutes longer.

3.  Lightly beat the eggs with Parmesan, Provolone,  rosemary, and pepper to taste.

4.  Shake the skillet to evenly distribute the ingredients, then add the eggs.  Without stirring, cook until they start to set around the edges, about 1 minute.  Transfer the pan to the oven and bake until the eggs are puffed and set, 10 to 12 minutes longer.  Slide or invert onto a large plate, cut into 4 wedges, and serve.

Recipe from How to Cook Without a Book by Pam Anderson 

SUMMER VEGETABLE FRITTATA - Cooking Light

A frittata without cheese?  Hmmmm.  But it was excellent.  Of course, since this recipe is from Cooking Light magazine (June 2010), calories must be reduced so the cheese was sacrificed.  My usual frittata recipe (which I haven't made in years) calls for two types of cheese which is why it's so yummy.

The zucchini (fresh from the garden!) and red bell peppers are perfect but you could easily substitute asparagus and call it a Spring Vegetable Frittata or chopped potatoes and broccoli would be divine. So there are lots of veggie variations you can come up with and you probably won't go wrong.  Also, if you care, two wedges equals 6 Weight Watcher points (hooray!)

Yield: 4 servings (serving size: 2 wedges)

Ingredients

• 1 1/2  tablespoons  olive oil
• 1  cup  diced zucchini
• 1/2  cup  chopped red bell pepper
• 1/3  cup  chopped onion
• 1  tablespoon  chopped fresh thyme
• 1/2  teaspoon  salt, divided
• 1/4  teaspoon  freshly ground black pepper, divided
• 2  garlic cloves, minced
• 1/2  cup  chopped seeded tomato
• 9  large eggs

Preparation

1. Heat olive oil in a 10-inch nonstick broiler-proof skillet over medium heat. Add zucchini, bell pepper, onion, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and garlic. Cover and cook 7 minutes or until vegetables are tender, stirring occasionally. Stir in tomato. Cook, uncovered, for 5 minutes or until liquid evaporates.

2. Combine eggs, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium bowl; stir with a whisk until frothy. Pour egg mixture into pan over vegetables, stirring gently. Cover, reduce heat, and cook 15 minutes or until almost set in the center.

3. Preheat broiler.

4. Broil frittata 3 minutes or until set. Invert onto a serving platter; cut into 8 wedges (2 wedges per person).  

Nutritional Information

Calories:

227

Fat:

16.4g (sat 4.2g,mono 8g,poly 2.1g)

Protein:

15.1g

Carbohydrate:

5.5g

Fiber:

1.1g

Cholesterol:

476mg

Iron:

2.4mg

Sodium:

458mg

Calcium:

80 mg

SPINACH AND CHEESE STRATA - Smitten Kitchen

The fragrance of this dish made my house smile. I'm not kidding. Heavenly. This is a great recipe for brunch or special occasion breakfast.

Leftovers should be reheated in the oven, not the microwave. You want to crisp it up not just make it hot. Also, the recipe says 8 servings but since it is so rich we got around 10 servings. Enjoy.

Spinach and Cheese Strata
Adapted by Smitten Kitchen from Gourmet Magazine, February 2003
Serves 8
1 (10 ounce) package frozen spinach, thawed, squeeze of all excess liquid, and chopped
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed French or Italian bread in 1-inch cubes (1/2 lb)
6 ounces coarsely grated Gruyère (2 cups)
2 ounces finely grated parmesan (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard
Sauté onion in butter in a large, heavy skillet over medium heat until soft, about 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg and continue cooking for one minute. Stir in spinach, remove from heat and set aside.
Spread one third of the bread cubes in a well-buttered 3-quart gratin dish or other ceramic baking dish. Top with one-third of bread cubes,one-third of spinach mixture and one-third of each cheese. Repeat layering twice with remaining bread, spinach and cheese.
Whisk eggs, milk, mustard and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl and pour evenly over strata. Cover with plastic wrap and chill strata for eat least 8 hours or up to a day.
The next day, let it stand at room temperature for 30 minutes while preheating the oven to 350°F. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.