Fast and Furious

Tonight had to be a meal that was ready and cleaned up by 7pm because Ted had a work “thing” and couldn’t be dilly dallying with dinner dishes.

We had fish last night. He had beef the night before and was also eating pork left overs from the weekend throughout the week. That means it’s an EGG night! 🙂 Yahoo! Love eggs (well, ‘Beaters that is).

We had an EggBeater Frittata with fresh vegetables such as green onions, sliced grape tomatoes, and broccoli. The cheese was a mixture of goat with basil and garlic, Feta, and herbed Mozzarella. Our side was grilled yellow squash “logs” and snap peas. Interested? Read on …

FRITTATA

4 green onions, chopped
3/4 cup broccoli florets (rinsed well in really hot water)
1 pint sliced grape tomatoes (tedious – but you have to do it)
1 cup Egg Beaters
2 whole eggs (or use 2 cups of EB’s and omit the real eggs and whites)
2 egg whites
2 oz Goat cheese with basil and garlic
2 oz Feta Cheese
1/4 cup herbed mozzarella (a mix of basil and rosemary in grated mozzie)
fresh rosemary and salt, pepper to taste

Preheat oven to 400 F. Saute the green onions in EVOO over medium high heat, 2 minutes. Add the broccoli for 2 minutes. Add 1/2 of the tomatoes for 2 minutes. Remove from heat and add about 1/2 tsp of chopped rosemary and salt and pepper to taste – stir around. Beat together the eggs and goat cheese. Spoon the veggies into a ceramic baking dish sprayed with non-stick spray and top with egg mixture. Sprinkle on top the other 1/2 of your sliced tomatoes, the feta and finally the Mozzarella. Bake for 25-30 minutes.

The Grilled Yellow Squash with Snap Peas:

1 medium size yellow squash. Slice in thirds. Take the thin end and slice in 1/2 length wise. The thicker pieces, quarter lengthwise.
6 oz Snap Peas

Preheat oven to 325 F. Heat 1 TBS EVOO on an indoor grill pan over high heat. Add squash slices and grill 3 min. then turn to grill other cut side for 3 minutes. The thin pieces that you only cut in 1/2, simply move to the side of the pan – away from the direct heat center. Add the snap peas when you turn your squash for the 2nd 3 minutes. Remove from heat, and put into a ceramic baking dish, sprayed with non stick or brushed with butter (you can salt and pepper to taste as well as add a little chopped rosemary before going into the oven) and roast 30-40 minutes.

Friday morning, I am helping at the Utica Road Runner table for the Heart Run and Walk Expo from 9AM – 11AM. Any of you Uticans who plan on attending, please come and say hello. I’m the only female working the table during those hours as far as I know. Still haven’t decided on the 3M/5M run or the 3M walk. The weather looks like it’s going to be pretty nice though.