Friday, May 22, 2009
Farmer's Market/Clean Out The Fridge Frittata
This is one of my go to recipes. It is SO adjustable and inexpensive and that is why I love it. You can use so many different vegetables. Look at the bottom of the post for variations.
2 medium baked potatoes (I microwaved mine for about 4 minutes and used Yukon Golds in this recipe. Anything you can find at the Farmers Market will work)
1 pint oyster Mushrooms
1 medium green pepper
2-3 green onion stalks
4-5 Sun dried tomatoes in oil
3 egg whites (if you aren't counting calories use 7 eggs)
1/4 cup sour cream
1/4 cup Parmesan cheese
2 tablespoons skim milk
Sliced Pepperjack cheese to put on top
Slice the green pepper, mushrooms, onions and potatoes into bite sized chunks. In a large sauce pan heat butter or Smart Balance over medium high heat until melted. Add in the chopped up veggies and toss to coat in the butter. Add salt and pepper to taste and saute until slightly cooked.
When slightly cooked and brown at the edges, pour into a large greased (sprayed with cooking spray) baking pan (Pyrex) and add in the diced tomatoes.
In a separate bowl, combine the eggs, egg whites, sour cream, Parmesan cheese and milk. Whisk until mixed. Pour over the vegetables. Lay the sliced pepper jack cheese over the top.
Place into a 375* oven and cook for 30 minutes or until the eggs are set. Serve with salsa or plain.
Spinach, asparagus, mushrooms and tomatoes
Sausage, spinach and mushrooms
Bacon, spinach and tomatoes