Skim Ricotta Cheese
Cup Frozen Artichokes, defrosted and chopped
Box Frozen Spinach, defrosted and drained
Red Sweet Pepper
Freshly Ground Black Pepper
to 400F. Grease or spray a 9-inch pie pan lightly with olive oil. (Or use a
springform pan lined with parchment paper.
bowl, whisk together the eggs, whites, ricotta cheese, Manchego and Parmesan. Add
the artichokes, spinach, pepper, green onion and to the cheese and egg mixture.
Season lightly with salt and generously with black pepper Stir until combined.
of into the greased pie pan and drizzle or spray with olive oil. Cook until the
middle is set, about 60 to 75 minutes. Cool on a wire rack for 5 to 10 minutes before
of time, don’t preheat the oven. Pour the ingredients into the pie pan, cover
and slide in the refrigerator. On the day you want to serve it, remove the pie from the refrigerator and
preheat the oven to 350F. When the oven is hot, drizzle or spray the top with
olive oil and slide the pie into the oven and cook until the middle is set,
about 60 to 75 minutes. Cool on a wire rack for 5 to 10 minutes before serving.
oranges on top of the baby greens, which have been spread out on a platter.
Sprinkle with the Walnuts and drizzle with the dressing.
and oranges and place in separate ziplock bags. Toast the walnuts and make the
dressing. The next day, assemble the salad and drizzle with the dressing.
2 Large Eggs
baking pan or dish with non-stick spray. Arrange the bread slices in a single
layer – the bread should fit into the pan snugly.
syrup, vanilla and cinnamon in a bowl. Whisk to blend and then pour over the
bread. Let soak until all the egg mixture is absorbed, turning the bread after
about 10 minutes.
about 25 minutes until golden brown.
Toast in the refrigerator overnight. Remove from the refrigerator and let sit
on the counter while the oven preheats. When it reaches temperature bake in the
oven for about 35-40 minutes, or until golden brown.)
syrup and ground cinnamon in a small saucepan. Bring the syrup to a simmer.
Remove from the heat; place the baked French toast on heated plates, top with
the warm maple cinnamon syrup and serve.