Recipes from Barb Hartwig
Vegetable Frittata
4 large eggs
4 large egg whites
2 tablespoons fat-free milk
¾ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
½ small red onion, finely chopped
1 garlic clove, minced
1 red bell pepper diced
¼ pound green beans, trimmed and cut into ¼ pieces
1 small tomato chopped
½ cup fresh or frozen corn kernels
1 tablespoon finely chopped fresh basil
Preheat oven to 375 degrees. Whisk together eggs, egg whites, milk, ¼ teaspoon of salt and pepper into medium bowl. Heat oil in a 10-inch, ovenproof skillet. Add onion and garlic and cook until softened, about 3 minutes. Add bell pepper, green beans, stirring occasionally until softened, about 3 minutes. Add tomato, black pepper and cook for 2 minutes. Spread vegetables evenly in the skillet. Pour egg mixture into a skillet evenly. Reduce heat to low, cook until edges set, about 4 minutes. Transfer skillet to oven and bake until center is set - about 15 minutes. Sprinkle frittata with basil.
Summer Fruit Crisp
1 teaspoon unsalted butter
1 pound quartered strawberries
1½ cups raspberries
1½ cups blackberries
1 tablespoon packed brown sugar
½ teaspoon vanilla extract
¾ cup low-fat granola
1½ cups vanilla frozen yogurt
Melt butter in large skillet over medium-high heat. Add strawberries, half the raspberries, half the blackberries, sugar and vanilla. Cook for 4 minutes until fruit softens. Stir in remaining berries, cook for one minute. Divide berry mixture evenly between 6 bowls, top evenly, with granola and frozen yogurt.
Grilled Stuffed Portobellos
¾ cups chopped plum tomatoes
¼ cup shredded part-skim mozzarella
1 teaspoon olive oil
½ teaspoon chopped fresh rosemary (or 1/8 dried)
1/8 teaspoon pepper
1 garlic clove
4, 5-inch portobello mushroom caps
2 tablespoons fresh lemon juice
2 tablespoons low-sodium soy sauce
Cooking spray
2 teaspoons minced fresh parsley
Prepare grill by spraying grill with oil. Combine tomato, cheese, ½ teaspoon oil, rosemary, salt and pepper and garlic in small bowl. Use a spoon to remove gills and cut stems from mushroom caps, discard. Combine ½ teaspoon oil, lemon juice, and soy sauce in a small bowl. Brush this mixture over both sides of caps. Place mushroom caps, stem side down - grill for 5 minutes on each side. Spoon ¼ cup tomato mixture onto each cap, cover and grill for 3 minutes until cheese is melted. Sprinkle with parsley.