Sassy Girl Kitchen | Tracy Stevenson » Vegetable http://www.sassygirlkitchen.com Simple recipes from fresh ingredients. Sun, 09 Dec 2012 03:02:34 +0000 en-US hourly 1 http://wordpress.org/?v=3.5.1 Spinach and Tomato Fritatta http://www.sassygirlkitchen.com/spinach-and-tomato-fritatta/?utm_source=rss&utm_medium=rss&utm_campaign=spinach-and-tomato-fritatta http://www.sassygirlkitchen.com/spinach-and-tomato-fritatta/#comments Sun, 09 Dec 2012 03:02:33 +0000 Sassy Girl Kitchen http://www.sassygirlkitchen.com/?p=3478 Spinach and Tomato Fritatta Spinach and Tomato Fritatta

This was an idea I pulled out of a hat one night.  I needed to make something quick.  I always have eggs and many times when I need a quick meal I make  my Caramelized Onion and Spinach Quiche but I didn’t have the time to caramelize onions.  So I went with tomato slices.  I thought this came out so beautiful.  And Yummy.  Your family will love it.

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Spinach and Tomato Fritatta
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Cook Time: 
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Serves: 8
 

A quick and easy crust-less spinach, cheese and tomato fritatta.
Ingredients
  • 6 large eggs, beaten
  • ½ cup milk (any kind you have. And this is optional)
  • Salt and pepper
  • tbsp of olive oil to grease pie plate
  • 2 cups fresh baby spinach
  • 1 large tomato
  • 1 cup shredded cheddar cheese (you can use as much or as little as you wish)

Instructions
  1. Preheat the oven to 375 degrees F.
  2. Grease pie plate with olive oil.
  3. Whisk the eggs, milk (optional), salt, and pepper in a large bowl. set aside.
  4. Layer the spinach, and shredded cheese in a 9 inch pie plate. Save a ¼ cup of the cheese for the top at the end.
  5. Pour the egg mixture on top of layers. Make sure the egg settles to the bottom. I sometimes lift up the spinach and cheese to make sure the egg seeps in between and through to the bottom.
  6. Lay thin tomato slices on the top of the egg and vegetable mixture.
  7. Bake for 30 to 40 minutes or until the egg mixture is firm in the center.
  8. Finish by sprinkling the remaining ¼ cup of cheese on top and broil until cheese melts and browns lightly.
  9. Let fritatta sit for 5 minutes.
  10. Cut into 8 wedges and serve.

Notes
I like to serve this with some fresh fruit the flavors pair well.

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slice of fratatta1 Spinach and Tomato Fritatta

 

]]> http://www.sassygirlkitchen.com/spinach-and-tomato-fritatta/feed/ 2 Portabello Mushroom Pizza http://www.sassygirlkitchen.com/portabello-mushroom-pizza/?utm_source=rss&utm_medium=rss&utm_campaign=portabello-mushroom-pizza http://www.sassygirlkitchen.com/portabello-mushroom-pizza/#comments Tue, 03 Jan 2012 21:30:57 +0000 Sassy Girl Kitchen http://www.sassygirlkitchen.com/?p=3174 IMG 0498 300x200 Portabello Mushroom PizzaI had to post this recipe.  I was tipped off on this great recipe by  Snack Girl one of my favorite healthy food bloggers.  If you haven’t been following her she is worth a  follow.  I receive a daily email from her and she has GREAT tips on snacks and healthy foods.

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Portobello Mushroom Pizza
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Serves: 4
 

This is a quick and easy way to have your Low Carb Pizza. I make these for after school snack or when I am crazing Pizza. *Recipe source is from Snack Girl. A great healthy food blogger. Follow her at http://www.snack-girl.com/
Ingredients
  • 4 Portobello mushroom caps
  • 1 15 ounce can diced fire roasted tomatoes
  • 4 ounces fresh mozzarella cheese (thinly sliced or grated)

Instructions
  1. Preheat oven to 350.
  2. Spray rimmed baking sheet with non-stick spray or cover with parchment paper.
  3. Clean mushroom caps with wet paper towel and remove stems.
  4. Spoon ¼ cup tomatoes with or without juice into cap. Layer mozzarella cheese over tomatoes.
  5. Bake in oven for 15 minutes and then the last 5 minutes put under the broiler to brown the cheese topping.

Notes
Serve hot or room temperature with a knife and fork. Yummy! *Recipe source is from Snack Girl. A great healthy food blogger. follow her at http://www.snack-girl.com/

Nutrition Information
Serving Size: 1 Calories: 115 Fat: 5.9g Carb: 6.9g Fiber: 1.7g Protein: 9.8g

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I think I’ll makes these for after school snack today.  My Lark always comes off the bus starving. These will be happily received.

]]> http://www.sassygirlkitchen.com/portabello-mushroom-pizza/feed/ 0 Sweet Potato Casserole http://www.sassygirlkitchen.com/sweet-potato-casserole/?utm_source=rss&utm_medium=rss&utm_campaign=sweet-potato-casserole http://www.sassygirlkitchen.com/sweet-potato-casserole/#comments Sat, 12 Nov 2011 03:22:31 +0000 Sassy Girl Kitchen http://www.sassygirlkitchen.com/?p=3102 sweet potato casserole2 Sweet Potato CasseroleThis is the perfect side dish to serve as part of a festive holiday meal. There’s something very special about this side dish. It’s almost as it it knows it’s going to be part of the special meal.  I also love this dish because it can be prepared the day ahead and warmed prior to serving.

 

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Sweet Potato Casserole
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Serves: 11
 

This is the perfect side dish to serve with a holiday meal. It is a very special side dish. This side dish could be prepared a day ahead and brought to a holiday gathering.
Ingredients
  • 5 cups sweet potato peeled and cut into ½ inch cubes
  • 1 cup applesauce
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 large egg whites (at room temperature)
  • Cooking spray
  • ½ cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter, melted

Instructions
  1. Preheat oven to 350 degrees.
  2. Boil sweet potatoes for 15 minutes or until tender; drain well and cool.
  3. Place potatoes and applesauce in a food processor; process until smooth.
  4. Add egg yolk, vanilla, salt, and cinnamon; process until smooth. Spoon into a bowl; set aside.
  5. Beat egg whites until stiff peaks form. Gently stir one-third of egg whites into potato mixture; gently fold in remaining egg whites.
  6. Spoon completed misture into a 1½-quart souffle dish coated with cooking spray.
  7. To make topping: Combine sugar, flour, and melted butter; sprinkle over potato mixture.
  8. Bake at 350 degrees for 35 minutes or until set.

Notes
If you wish to make ahead of time: Cover and refrigerate unbaked potato mixture, without topping. It can be stored for up to 24 hours, if desired. When ready to cook, uncover, sprinkle with topping, and bake at 350 degrees for 45 minutes.

Nutrition Information
Serving Size: ½ cup Calories: 135 Fat: 1.8g Carb: Carbs 28.2g Protein: 2g

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