Hello! Tonight’s dinner was ALL about the veggies. Show your love. ❤
I first got my side dish going by choppin’ up two medium red potatoes and throwin’ ’em in a skillet with 1 tsp EVOO and 1 tsp margarine. Fifteen to twenty minutes later, after the potatoes were starting to get a little color, I threw in half of an onion and some chopped red and yellow bell pepper. For my seasonings I used a clove of GAH-lic (holla, Emeril) dried thyme (my fave) and rosemary, and salt ‘n’ peppa. The final product was sprinkled with chopped green onions. Aren’t they lovely?:
While my potatoes were cooking, I was working on the main dish, Frittata. Although, I must admit that it ended up being more of a SCRAMBLE-TATA than a FRITTATA. I found this recipe in the June/July 2010 issue of ToH Healthy Cooking. To prep for this dish, I first whisked together 1.5 cups of Egg Beaters, 1/2 c. cottage cheese, 1 Tablespoon (which ended up being too much for my taste) of dried Basil, green onions, a few shakes of red pepper flakes, and a couple spoonfuls of grated parmesan cheese.
Next the action began, when I sauteed chopped red pepper, broccoli florets, sliced zukes, and diced tomatoes in a skillet with a small swirl of EVOO. Holy wowza, that’s a lot of nutrition. Once crisp-tender, I poured the egg mixture atop the veggies. The recipe says to let it sit and cook on the stove for a few minutes, and then to place your “oven-safe” skillet into your oven to finish off the frittata beneath the broiler. Well, I don’t have an oven-safe skillet, so I basically just scrambled up this mixture of ish. Voila – SCRAMBLE-TATA. The final product was sprinkled with low-fat sharp cheddar. Not bad, but a bit too basil-y for me! I liked the seasonings in my potatoes better. The recipe says you can use 1/4 c. fresh basil or 1 T. dried basil, so I can also imagine fresh basil may have been tastier as well. All in all it was low cal, healthy, and a decent dinner. I’d say maybe 3 out of 5 stars on the SCRAMBLE-TATA.