Monday, May 10, 2010

Linguine Frittata & Strawberry Cobbler

Delicious frittata filled with whole wheat linguine and Swiss chard.

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  • 10 eggs
  • 1 tablespoon olive oil
  • 1 small onion, sliced thinly into half moons
  • 1 bunch fresh spinach or Swiss chard washed, dried and coarsely chopped (5 cups)
  • 1/4 cup sun-dried tomatoes, reconstituted in boiling water for 10 minutes, chopped
  • 1 large clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups cooked whole-wheat linguine or spaghetti tossed with 1/2 cup marinara sauce
  • 1/3 cup grated Parmesan

In a medium bowl, separate 5 of the egg whites, discarding the yolks. Add the remaining 5 whole eggs to the bowl with the whites and whisk to combine. Set aside.

Heat the oil in large oven-proof, nonstick skillet over a medium-high heat. Add the onion and cook, stirring occasionally, until the onion is softened, 3 to 5 minutes. Add the spinach, sun-dried tomatoes, garlic, salt and pepper and cook until the spinach is wilted, about 1 minute. Add the pasta to the pan and stir to combine. Pour the eggs evenly over the pasta and vegetables. Lower the heat to medium-low and cook for 6 to 8 minutes, until eggs are set on the edges but not in the middle.

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Preheat the broiler. Sprinkle the top of the frittata with cheese and place under the broiler. Cooke until the top is set and golden brown, 2 to 3 minutes. Be careful not to overcook or the eggs will become tough. Cut into 6 wedges and serve.

Recipe courtesy of Ellie Krieger

Strawberry Cobbler

I <3 local strawberries!

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  • 6 cups local strawberries

Cook berries and 1/4 cup sugar in a saucepan for 15 minutes.

  • 1/2 c whole wheat flour
  • 1/2 c all-purpose flour
  • 1/4 cup sugar
  • 3/4 Tbsp baking powder
  • 3/4 cup milk

Mix dry ingredients and gently stir in milk.

  • 3 Tbsp butter, melted

Pour melted butter into a 9x13 casserole and then top with batter. Pour berries over batter. Bake at 350 degrees for 45 minutes.

1 comment:

Anonymous said...

What an interesting recipe! I will definitely try it!