Food

Frittata with Asparagus, Tomato, and Fontina
Recipe courtesy Giada De Laurentiis

Prep Time:15 minInactive Prep Time:2 minCook Time:10 min
Level:
Easy
Serves:
6 servings

Ingredients
6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
Salt
3 ounces Fontina, diced
Directions
Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

Per Serving: Calories: 197; Total Fat: 15 grams; Saturated Fat: 7 grams; Protein: 11 grams; Total carbohydrates: 4 grams; Sugar: 2 grams; Fiber: 1 gram; Cholesterol: 214 milligrams; Sodium: 351 milligrams

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_24459_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback



Spaghetti Squash:

Preheat oven to 375-400 deg
Cut in half length wise and scoop out seeds (and all the "goo" like in a pumpkin..) You can save the seeds and toast like pumpkin seeds if you want..
Put a thin coat of olive oil in bottom of glass dish or baking pan and place the halves cut side down on the dish/pan and bake for 35-40 minutes or until the outside of the squash is soft.. take out and scrape the inside out with a fork into a bowl. You can use it immediately or store in the fridge for several days.
For spaghetti: I just used my normal spaghetti sauce with the leanest ground beef (usually 90/10..You can also use any protein substitute you wish, turkey, non meat crumbles, chicken, etc). I did a quick saute of the squash in fresh garlic, olive oil, and a little pepper.. (about 4-5 min) and then just put the sauce over the squash and topped with a little parmesan cheese :)