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Potato Frittata Twist

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Sunday, 09 September 2012
List of viewable recipes from "The Back in the Swing Cookbook" by Barbara Unell, Judith Fertig

Recipe from The Back in the Swing Cookbook by Barbara Unell, Judith Fertig (Andrews McMeel Publishing, 2012)

ImageThis is so good, you won’t believe it’s this easy! In Spain and Portugal, this favorite comforting dish of sliced potatoes, thinly sliced peppers, garlic, and olive oil cooked in an egg batter is sliced and served in wedges, hot or cold. It’s so quick to make, it’s perfect for a soothing “I’m hungry right now” dinner. Of course, a frittata is also great for breakfast. This recipe calls for baked potatoes, so plan on preparing them the night before. If you don’t have baked potatoes on hand, prick the potatoes all over with a paring knife and microwave on high for 7 to 8 minutes, until tender. Then slice. The good-for- you foods also include fresh lemon juice, garlic, and olive oil in the Work of Art Drizzle.

Serves 4

Prep Time: 15 minutes - Cook Time: 8 minutes plus 1 hour if baking the potatoes

  • 1 tablespoons Work of Art Drizzle (recipe follows), divided
  • 3 medium cold baked russet potatoes, thinly sliced
  • 1 cup very thinly sliced jarred roasted red peppers
  • ¼ cup chopped fresh Italian parsley
  • 2 large eggs
  • 2 large egg whites
  • Salt and pepper

1. Place a large skillet over medium-high heat and brush the bottom with about 2 teaspoons of the Work of Art Drizzle. Arrange the potatoes, then the peppers in the skillet. Cook for 5 minutes, without stirring, until the potatoes are warm. Drizzle on the remaining Work of Art Drizzle and sprinkle with the parsley. In a bowl, whisk the eggs and egg whites with salt and pepper and pour over the vegetables. Cook, covered, without stirring, for about 8 minutes, until the egg mixture is solid when you shake the pan. Remove from the heat, slice, and serve.

Calories 173 - Total Fat 2.5g - Saturated Fat 1g - Carbohydrates 30g

Protein 8g - Dietary Fiber 3.6g - Sodium 66mg

Work of Art Drizzle

Here’s the back story of this recipe: Legend has it that a woman working in a Greek taverna traded the secret ingredients in this special vinaigrette to the owner of the restaurant, in exchange for a painting that hung over the bar. Well worth it! Just a 20-calorie teaspoon of this dressing does wonders on salads, vegetables, fish, or chicken. Leftover dressing will keep, covered, at room temperature for 2 to 3 days but tastes best freshly made.

Makes ¼ cup (12 teaspoons)

Serves 12

Prep Time: 5 minutes

1 large clove garlic, minced
1 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
1 tablespoon fresh
lemon juice

1. In a small bowl, mash the garlic and salt together with a fork until you have a paste. Stir in the olive oil until the garlic blends into the oil, then stir in the lemon juice. To use this vinaigrette for a dish with 30 percent fat, serve it with at least 12 ounces lean protein, such as boneless, skinless chicken breast; turkey; tofu; or 6 ounces of lean protein plus 2 cups cooked Power Pilaf, rice, or pasta.

Calories 20 - Total Fat 2g - Saturated Fat 0g - Carbohydrates 0g - Protein 0g
Dietary Fiber 0g - Sodium 200mg

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Last Updated ( Sunday, 09 September 2012 )
 
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