SLICE OF FRITTATA WITH NUTTY GREEN SALAD & BALSAMIC DRESSING
Use up leftover grilled omelette in this lunchbox-friendly balanced meal with pine nuts and spinach
Provided by Jennifer Irvine
Categories Lunch
Time 5m
Number Of Ingredients 7
Steps:
- In a small bowl, stir together the oil, vinegar, lemon juice and mustard.
- Add the pine nuts to the dressing and mix them in. Fill a bowl with the salad leaves and mix through the dressing if eating now, or add just before you eat. Serve with the frittata.
Nutrition Facts : Calories 571 calories, Fat 44 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium
FRIED GREEN TOMATO SALAD WITH BALSAMIC VINAIGRETTE DRESSING
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the fried green tomatoes: Preheat the frying oil to 350 degrees F in a heavy-bottomed pot over medium to medium-high heat.
- In a shallow dish, combine the cornmeal, paprika, cayenne, salt and pepper and whisk together. In second shallow dish add the eggs, and in a third shallow dish add the flour. Dredge the slices of tomato into the flour, then the eggs and then the seasoned cornmeal. Add the breaded tomatoes to the oil, in batches if necessary, and fry until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper.
- For the dressing: Whisk the vinegar, honey, mustard, salt and pepper in a bowl. Drizzle in the oil until emulsified.
- To assemble the salad: In a salad bowl, add the greens, feta cheese, almonds and peaches. Top with the balsamic vinaigrette dressing and mix together. Plate the salad and top with fried green tomatoes.
MAGICAL DRESSING
This is my dressing and it's perfect for any green salad - especially cucumber!
Provided by Laura
Categories Salad Dressings
Time 5m
Yield 8
Number Of Ingredients 5
Steps:
- Whisk together oil, vinegar, lemon pepper, sugar and lemon juice. Use a funnel to pour into a clean bottle with a tight fitting lid. Shake bottle before using and pour over favorite green salad.n
Nutrition Facts : Calories 143.2 calories, Carbohydrate 5.9 g, Fat 13.5 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 149.1 mg, Sugar 5.6 g
SEASONAL MEXICAN FRITTATA WITH SALAD
Provided by Marcela Valladolid
Categories main-dish
Time 40m
Yield 3 to 5 servings
Number Of Ingredients 17
Steps:
- For the frittata: Preheat the oven to 425 degrees F.
- In an 8-inch nonstick, ovenproof saute pan, heat the oil over medium heat. Add the zucchini and cook until soft, about 4 minutes. Add the scallions and corn and cook until soft, about 3 minutes. Add the tomatoes and cook for about 1 minute.
- Meanwhile, in a medium bowl, beat the eggs with 2 tablespoons of water. Add the egg mixture and cilantro to the pan along with some salt and pepper. Cook for about 8 minutes, lifting the edges with a spatula to allow any uncooked egg to flow to the bottom. Transfer the pan to the oven and bake until puffed and golden, 8 to 10 minutes. Pour the Mexican crema over the top and sprinkle with the cheese. Serve warm or at room temperature.
- For the salad: Add the arugula, pepitas, cranberries, lemon juice, olive oil and some salt and pepper to a bowl and toss to combine. Top with Parmesan shavings
CHICKEN SALAD WITH GREENS AND BALSAMIC DRESSING
I had a chicken breast to use and came up with this to help clean out the fridge. This is a good-size lunch or dinner salad. Everything is to taste so feel free to make any adjustments/additions or subtractions you like. If you don't have Mrs. Dash or bacon salt, season the chicken with your favorite spices (those were just what I had and the combo was good!) I used recipe #223381 for the dressing but please use your favorite!
Provided by flower7
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a small non-stick skillet over medium heat. Sprinkle Mrs. Dash and bacon salt over both sides of chicken breast.
- Add chicken to heated skillet and cook chicken until done through, about 10-15 minutes, turning to brown both sides. Remove and let cool until warm not hot then slice or shred into bite-size pieces.
- Add lettuce and remaining vegetables to a large salad bowl, top with cheese and chicken. Dress with vinaigrette and toss to coat everything with the dressing.
SPINACH FRITTATA WITH GREEN SALAD
This easy meal for one is perfect on busy weeknights when you want something light and healthy.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 10
Steps:
- Place a 1-cup ovenproof baking dish on a rimmed baking sheet and place in oven; preheat oven to 450 degrees. While oven is heating, whisk together egg and egg whites, 1 tablespoon cheese, milk, 1/4 teaspoon salt, and pinch of pepper. In a small skillet, heat teaspoon oil over medium; add shallot and cook until softened, about 2 minutes. Add spinach; cook until wilted, about 2 minutes. Season with salt and pepper. Stir spinach into egg mixture.
- Remove heated dish from oven and coat with cooking spray. Immediately pour in egg mixture and top with 1 tablespoon cheese. Bake until frittata is puffed up and golden brown, about 15 minutes. Toss greens with vinegar and 3/4 teaspoon oil; season with salt and pepper. Serve frittata with salad.
Nutrition Facts : Calories 226 g, Fat 12 g, Fiber 4 g, Protein 18 g
SPINACH FRITTATA WITH GREEN SALAD
WHY IT'S LIGHT The whole eggs in these individual frittatas are supplemented with egg whites for fewer calories and less cholesterol. They still taste rich, though, thanks to a small amount of nutty Gruyère cheese. Customize the recipe by adding fresh herbs, chopped cooked vegetables, or even a bit of cubed ham to the egg mixture before baking.
Yield Serves 4
Number Of Ingredients 10
Steps:
- Place four 8-ounce baking dishes on a rimmed baking sheet and transfer to oven; preheat oven to 450°F. While oven is heating, in a large bowl, whisk together whole eggs and egg whites, 14 cup cheese, the milk, 1 teaspoon salt, and 1/4 teaspoon pepper.
- In a large skillet, heat 1 teaspoon oil over medium. Add shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Add spinach; cook, tossing, until wilted, 3 to 5 minutes. Season with salt and pepper, and stir spinach mixture into egg mixture.
- Remove baking sheet from oven and coat each dish with cooking spray. Immediately pour egg mixture into dishes, dividing evenly, and top each with 1 tablespoon cheese. Bake until frittatas are puffed up and golden brown, about 15 minutes.
- Toss mesclun with vinegar and remaining tablespoon oil; season with salt and pepper. Serve frittatas on plates, with salad alongside.
- (Per Serving)
- Calories: 226
- Fat: 12.4g (3.7g Saturated Fat)
- Protein: 18.3g
- Carbohydrates: 12.1g
- Fiber: 4.1g
VEGETABLE FRITTATA
This recipe is from a book I recieved in the Cookbook Swap. A type of Italian omelette. Serve this meatless version with a garden salad topped with your favourite dressing.
Provided by Sageca
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In medium saucepan combine broccoli, carrot and onion in water. .Bring to a boil. Cover an simmer 6-8 minutes until vegetables are tender-crisp. Drain well.
- Meanwhile, in a small bowl, beat egg product,basil,parsley,mustard and pepper. thoroughly. Coat a large nonstick skillet with cooking spray. Preheat over medium heat. Spread cooked vegetables in the bottom of skillet. Sprinkle with 1/2 the cheese. Pour egg mixture over vegetables. As mixture sets run a spatula around edge of skillet lifting egg mixture so uncooked portion flows underneath
- Continue cooking until almost set but still glossy.Remove from heat sprinkle with rest of cheese. Cover and let stand 3 minutes or until top is set.
- Cut into wedges to serve. If desired serve with tomato slices.
FRITTATA WITH RICOTTA SALATA, GREEN ONIONS AND PARSLEY
Flat omelets known as frittatas are popular throughout mainland Italy. In Apulia, this version is made to celebrate the harvest of spring onions.
Yield Serves 6
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in 12-inch-diameter broilerproof nonstick skillet over medium heat. Add green onions and sauté until tender, about 3 minutes. Transfer to large bowl and cool.Add eggs, cheese, parsley, milk, salt and pepper to onions and whisk until blended.
- Preheat broiler. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add egg mixture. Tilt and swirl pan to distribute evenly. Using rubber spatula, lift up edges of cooked egg to allow uncooked portion to flow under; cook until beginning to set. Reduce heat to low. Cover and cook until frittata is almost set, about 8 minutes. Transfer skillet to broiler; broil until frittata is set and top just begins to brown, about 3 minutes. Slide frittata onto plate. Cut into wedges. Serve Warm or at room temperature.
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