Recipe of the Month: Easy Mexican Veggie Frittata (August 2008)

Frittatas are one of my favorite weeknight meals because they are so easy to make, they don’t produce many dishes, and they are a great way to use leftovers.  I made this frittata last night with some leftover beans and the vegetables that I had available.  I encourage you to use this recipe as a base, and experiment with different herbs or vegetables.

Ingredients

• Egg, 8 large
• Beans, 1 cup (kidney, black, or pinto all work well)
• Onion, 1 cup, chopped
• Garlic, 3 cloves, diced
• Broccoli, fresh, 1 cup, chopped (bite-size)
• Sweet Corn, Fresh, .5 cup (removed from cob, frozen works fine)
• Cheddar Cheese, 3/4 cup, shredded
• Cilantro, diced (to taste)

Directions

1. Preheat oven to 350 degrees.
2. Heat a large cast-iron skillet and spray with Pam. Saute onions and garlic until they begin to carmelize. Add broccoli and corn.
3. While the veggies are cooking, scramble eggs in a bowl.  Add eggs and cilantro to the veggies in the skillet, and remove from heat.  Spread the egg mixture throughout the vegetables in the skillet so that they are fully integrated.
4. Bake skillet until egg is cooked through (10-15 minutes). 
5. Sprinkle fritatta with cheese and set stand for 10 minutes.  Serve (with salsa!).

Nutritional Info (Amount Per Serving)
Number of Servings: 6

• Calories: 253.6
• Total Fat: 15.0 g
• Cholesterol: 301.2 mg
• Sodium: 467.8 mg
• Total Carbs: 14.1 g
• Dietary Fiber: 4.0 g
• Protein: 15.9 g

Recipe of the Month: Chunky Vegetable Chipotle Chili (July 2008)

Incredibly delicious and satisfying vegetable chili. Even the biggest meat-lover or vegetable-hater will love this dish!

40 Minutes to Prepare and Cook. Vegan/Vegetarian.

Ingredients

• 2 tbs olive oil
• 1 medium zucchini
• 8-oz white mushrooms
• 1 bell pepper
• 2 cloves garlic
• 1 red onion
• 2-3 carrots
• 2 28-oz cans of diced stewed tomatoes (low-sodium if available)
• Half can chipotle peppers in adobo (to taste, remove seeds for less heat)
• 3 tbs ground cumin
• 2 tsp ground coriander
• 2 tbs garlic powder
• 1 15-oz can black beans (drained and rinsed)
• 1 15-oz can kidney beans (drained and rinsed

Directions

1. Dice all vegetables.
2. Heat oil in large pot.
3. Add vegetables to pan & cook until they begin to soften.
4. Add spices and tomatoes. Cook until all vegetables are tender.
5. Add beans and heat through.
6. Serve with low-fat cheese, green onions, and fresh bread.

Nutritional Info
Number of Servings: 8
Amount Per Serving
* Calories: 161.8
* Total Fat: 4.4 g
* Cholesterol: 0.0 mg
* Sodium: 477.9 mg
* Total Carbs: 27.3 g
* Dietary Fiber: 7.3 g
* Protein: 6.5 g