Week 82: Power Frittata

I don't know if I'm the way my pants have been fitting me lately is just very motivating, or if it's the warmer weather we've been getting glimpses of that has put me in the mood, but I have been wanting to eat all of the veggies that I can lately. I was excited when Abby told me she had chosen for us to make this week, because a frittata is a GREAT and YUMMY way to get more veggies into a meal. We adapted the recipe we found on a blog by adding/nixing/replacing some of the add-in ingredients to fit our likes and dislikes. The original recipe calls for asparagus. Abs says she doesn't like asparagus, but it is now on my to-do list to prepare some asparagus on the GRILL for her and see if she can still resist it...

I was also excited to have a great use for my iron skillet, as we could use it on the stovetop, and then put it directly into the oven to finish cooking the frittata.

I expected this to taste good, but honestly I was surprised at just how flavorful it was since we didn't add ANY seasonings, spices, or additional salt. We ate our frittatas topped with a healthy dollop of light sour cream. Leftovers were just as delicious!

Year of Yum Rating: 4 STARS




INGREDIENTS
5 whole eggs, beaten
2 oz feta cheese
1 cup broccoli, chopped
1/4 cup sundried tomatoes, chopped
5 large kalamata olives, sliced
1/4 cup onion, chopped
1 leek, sliced and rinsed well

DIRECTIONS
Saute chopped broccoli and onion in olive oil in an iron skillet until slightly soft. Add the remaining ingredients. Cover with a plate, and cook on medium-low for about 8 minutes. Remove from the stove, and broil on low for 2-3 minutes until the top of the frittata looks set and slightly golden-brown. Allow to cool before slicing and serving.

Week 49: Grilled Cheese with Apples and Broccoli Soup

I already love grilled cheese, but adding the tartness of Granny Smith apples to the sandwich made it that much yummier! I originally had wanted to make parsnip soup to go with our sandwiches, but I had a little parsnip drama, so I found a broccoli soup recipe instead. I wanted a soup recipe that was a little lighter, and less creamy. It got its creaminess from a potato.

Year of Yum Rating: 4 1/2 STARS for the Sandwich, and 3 1/2 STARS for the soup

INGREDIENTS

Sandwich:
bread of your choice
cheddar cheese
Granny Smith apple
butter

Soup:
2 tsp olive oil
1/2 medium onion, finely chopped (about 3/4 cup)
1 stalk celery, finely chopped
1 medium Yukon Gold potato, peeled and cubed
4 cups fresh broccoli, including stems, chopped
2 cups low-sodium, fat-free chicken or vegetable broth
1 1/2 cups nonfat milk

DIRECTIONS
Heat oil on medium heat in a soup pot or Dutch oven. Gently sauté onion and celery for 3-4 minutes, until onion is softened. Add potato and chopped broccoli, followed by the broth and milk. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, until vegetables are tender.

Allow soup to cool slightly, then transfer to a blender in 2-3 batches, and blend until smooth. Return soup to pot and heat gently until ready to serve. In the meantime, make your delicious sandwiches.