MY CART
Salmon Frittata and Carrots
This great fish recipe from Prevention magazine’s Flat Belly Diet, is beautifully paired with these Carrots with Character for a truly healthy meal.
FRITTATA WITH SMOKED SALMON and SCALLIONS
Ingredients:
2 tsp extra virgin olive oil
6 scallions (whites and 2” of green), trimmed and chopped
6 egg whites
4 eggs
1 /4 cup cold water
1 /2 tsp dried tarragon or finely chopped fresh tarragon
2 oz. thinly sliced smoked salmon, cut into 1” wide pieces
3 /4 cup black olive tapenade
Directions:
Preheat oven to 350 degrees. Heat a heavy 8” oven-proof sauté pan over medium heat for 1 minute. Add oil and heat 20 seconds. Add scallions and sauté, stirring occasionally for 2 minutes or until soft.
Combine egg whites, eggs, water, tarragon and salt in a medium bowl and whisk to blend. Season with fresh ground pepper. Pour mixture into the sauté pan and lay salmon on top. Cook, stirring occasionally for 2 minutes or until partially set. Transfer the pan to the preheated oven and cook 12 to 14 minutes, or until firm, golden, and puffed. Remove from the oven and use a spatula to release the frittata from the pan and slide onto serving platter. Serve with 2 Tbsp of the black olive tapenade.
Yield: 6 servings
For a great breakfast serve with 1 cup fat-free or low-fat plain yogurt with _ cup fresh or frozen (thawed) dark sweet cherries. Top yogurt with 1/2 cup toasted whole oats, or add this delicious carrot recipe.
This recipe becomes an elegant dinner when combined with these:
CARROTS WITH CHARACTER
Plain carrots become an elegant side dish with cherries, nutmeg and ginger.
Ingredients:
1 pound carrots, peeled and sliced (or one l-lb package whole baby carrots)
1 /2 cup FruitFast dried tart cherries
3 Tbsp maple syrup
2 Tbsp margarine
1 /2 tsp ground nutmeg
1 /4 tsp ground ginger
Directions:
Cook carrots in water in a covered saucepan 8 to 10 minutes, or until tender. Drain well. Add dried cherries, maple syrup, butter, nutmeg and ginger to cooked carrots in a 2-quart saucepan. Cook, stirring occasionally, over medium heat, until the mixture is hot and bubbly.
Makes 6 (1/2 cup) portions.
