The original recipe is from Taste of Home magazine, but I’ve modified it so much that – to use a hair metaphor – mine looks more like a curly blond than a straight-haired brunette. But still, kudos to TOH (one of my favorite recipe sites). I’d not have made this without the original.
Portobello Spinach Frittata
1 C Egg Beaters
¾ C low-fat ricotta cheese
½ C grated Parmesan cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
¼ t pepper
4 green onions, sliced
1-2 C sliced mushrooms (portobello or just plain white ones)
1 C shredded zucchini
Fresh basil or other spices you like in eggs
In a large frying pan coated with cooking spray, sauté the mushrooms and zucchini (with a little garlic, if you’d like) until they are soft and there’s no more liquid left in the pan.
In a large bowl, combine the first six ingredients. Add the cooked mushrooms and zucchini and basil or other spices. Mix well. Transfer to a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.
This makes 4-6 servings. Two in my house some nights. If you’re counting Points, it’s 4 for 4 servings made this way.
Here’s what the process looks like:
Do I look tired? Because I am.
My knee and cane waiting.
The finished product. (Forgot to take a photo when it came out of the oven.)
Remember, recipes aren’t sacred! If you don’t follow them to a T it’s not like you’ll go to hell or anything. How do you tweak your favorite recipes to suit you and your taste/dietary wants and needs? Do you look at a recipe and know you can make it healthier or better?