Breakfast for Dinner, we love it. Meal Planning was the subject of a class that we presented at Cancer Wellness recently. The concept of eggs for dinner is not a new one. But when you present a beautiful pan of fluffy eggs, filled with veggies and herbs it’s a hard-to-resist dinner that you can whip up in 20 minutes or less. The impressive herb that we used in this dish is CILANTRO. The leaves and stem tips are so rich in anti-oxidant flavonoids such as quercetin and kaempferol. It is also rich in many vital vitamins, including folic-acid, riboflavin, niacin, vitamin-A, beta carotene, and vitamin-C.
When you add a green salad and a loaf of rustic whole wheat bread to the omelet you have dinner for one, two or four in a snap! And don’t forget to add cilantro to the salad as well to ramp up the health benefits. As a quick meal for the next day, you can stuff a pita pocket or wrap up the omelet in a whole grain wrap and it still tastes wonderful. If you have a little extra time, make a double recipe and freeze individual portions. Almost instant dinner, for very little effort!
Spring Herb Frittata (or you can call it an oven baked omelet)
4 Large Eggs
8 Large Egg Whites
½ Cup Skim Milk
½ Tsp Sea Salt
¼ Tsp Freshly Ground Black Pepper
1 Cup Grape Tomatoes, diced
2 TB Chopped Green Onions
1 TB Chopped Cilantro
1 TB Olive Oil
3 OZ Shredded Light Cheddar Cheese (We like Cabot 75% Reduced Fat Cheese for this recipe)
Bottled Salsa and Non Fat Greek Yogurt
Preheat the oven to 375F. In a medium bowl, whisk together the eggs, whites, milk, salt, and pepper. Stir in the tomatoes, green onion and fresh parsley.
In nonstick 10-inch skillet with oven-safe handle, add the oil over medium heat. Pour in the egg mixture then sprinkle the cheese on top. Cook 3 to 4 minutes over the heat until the frittata begins to set around the edge. Then place the skillet in oven. Bake 9 to 10 minutes or until frittata begins to set and knife inserted in center comes out clean. Garnish with salsa and yogurt to serve.