Wednesday, July 16, 2008

Quick and healthy weeknight dinner

Tonight we had a very quick and healthy dinner of broccoli frittata and store-bought (Trader's Joe's - in the freezer aisle) asparagus risotto. The frittata was based on a recipe from Nava Atlas's 5-Ingredient Gourmet. Beat 4 eggs with 1/4 cup grated parmesan, 2 cups steamed broccoli chopped fine (I even cheated on this and used microwave-in-bag broccoli - microwaved it while I beat the eggs and cheese - then just chopped it after cooking and stirred it in), salt, and pepper. Heat a large skillet at medium-high with 1 tsp olive oil. Pour in egg mixture. Set for 5 min. Gently transfer to plate. Flip plate back over skillet to cook the raw side. Cook a few more minutes. Put back on plate, and slice into wedges. Easy, healthy, and delicious. Our toddler ate some of this, and the risotto, too!

Another nice accompaniment to this frittata would be Tomato, Corn, and Basil soup. Maybe next time.

A quick shout out to Sian - I'll be making that zucchini recipe you sent me soon!
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1 comment:

Sianessa said...

Hey, I have some recipes of my own now, at
Come and check it out! By the way, happy anniversary, Sarah and Zac! xoxo