Saturday Night Supper
After a busy week and a hectic Saturday, supper calls for quick and easy comfort food. We had a Potato and Spinach Frittata tonight along with broiled grapefruit (fresh from the tree) and multigrain bread.
Potato and Spinach Frittata
(2 Servings)
1 T. butter or oil
8-10 ounces new potatoes (3 small or 2 medium)
salt and pepper to taste
1 cup fresh baby spinach, washed and coarsely chopped
1 heirloom tomato, sliced
3 eggs
3 egg whites
1 ounce feta cheese
1 T. shredded Parmesan cheese
Plain nonfat Greek yogurt (optional)
Tomato Salsa (optional)
1. Wash the potatoes and slice into thin rounds.
2. Slice the tomato and chop the spinach.
3. In an oven-proof skillet, melt the butter over low-medium heat.
4. Layer the potatoes in the bottom of the skillet. Cook 3-4 minutes. Turn and cook another 3-4 minutes until potatoes are tender and crispy. (Turn the heat down if the potatoes get too brown.)
5. Salt and pepper the potatoes.
6. Beat the eggs and egg whites together in a bowl, then pour evenly over the potatoes.
7. Sprinkle the spinach over the eggs.
8. Cover the skillet and cook for 5 minutes, until the spinach is wilted and the eggs are set.
9. Layer the tomatoes and cheeses over the eggs.
10. Put the skillet under the broiler until the cheese bubbles and starts to brown.
11. Cut into wedges and serve. Garnish with yogurt and/or salsa, as desired.
Broiled Grapefruit
(2 servings)
1. Cut a grapefruit in half. With a paring knife, cut the fruit from the membrane.
2. Top each half with half a teaspoon of honey and sprinkle with cinnamon.
3. Put in an ovenproof dish and broil 5-10 minutes until the honey bubbles and browns.
4. Put each grapefruit half in a small bowl and serve.
After a busy week and a hectic Saturday, supper calls for quick and easy comfort food. We had a Potato and Spinach Frittata tonight along with broiled grapefruit (fresh from the tree) and multigrain bread.
Potato and Spinach Frittata1 T. butter or oil
8-10 ounces new potatoes (3 small or 2 medium)
salt and pepper to taste
1 cup fresh baby spinach, washed and coarsely chopped
1 heirloom tomato, sliced
3 eggs
3 egg whites
1 ounce feta cheese
1 T. shredded Parmesan cheese
Plain nonfat Greek yogurt (optional)
Tomato Salsa (optional)
1. Wash the potatoes and slice into thin rounds.3. In an oven-proof skillet, melt the butter over low-medium heat.
4. Layer the potatoes in the bottom of the skillet. Cook 3-4 minutes. Turn and cook another 3-4 minutes until potatoes are tender and crispy. (Turn the heat down if the potatoes get too brown.)
5. Salt and pepper the potatoes.
6. Beat the eggs and egg whites together in a bowl, then pour evenly over the potatoes.
7. Sprinkle the spinach over the eggs.
8. Cover the skillet and cook for 5 minutes, until the spinach is wilted and the eggs are set.
9. Layer the tomatoes and cheeses over the eggs.
10. Put the skillet under the broiler until the cheese bubbles and starts to brown.
11. Cut into wedges and serve. Garnish with yogurt and/or salsa, as desired.
(2 servings)
1. Cut a grapefruit in half. With a paring knife, cut the fruit from the membrane.
2. Top each half with half a teaspoon of honey and sprinkle with cinnamon.
3. Put in an ovenproof dish and broil 5-10 minutes until the honey bubbles and browns.
4. Put each grapefruit half in a small bowl and serve.
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