Pizza Fritatta By Nicholette Kohout
Serves: 2
Hands-on time: 10 minutes
Total time: 40 minutes
INGREDIENTS:
- 1 organic hot Italian chicken sausage
- 1 red bell pepper, chopped
- Handful button mushrooms, chopped
- 1 cup egg whites (or 8 egg whites)
- 1/8 tsp dry mustard
- Garlic powder, sea salt and ground black pepper, to taste
- 1 1-oz slice whole-wheat bread, crust removed and discarded, cut into 1/2-inch cubes, optional
- 1/4 cup shredded part-skim mozzarella cheese
- Preheat oven to 375°F.
- Remove casings from sausages and crumble filling into a large oven-safe nonstick pan on medium heat; cook, stirring occasionally. After about 5 to 7 minutes, when sausage is golden brown in color and almost cooked through, add bell pepper and mushrooms. Continue to sauté until mushrooms begin to soften, about 5 minutes.
- Reduce heat as low as possible (or remove from stove if using a gas range). In a medium bowl, beat egg whites with mustard, garlic powder, salt and black pepper using a whisk or handheld mixer. (NOTE: Don’t overdo it and make a meringue; simply incorporate flavors with eggs and lighten them up a bit.)
- Distribute bread evenly over sausage-mushroom mixture, if desired. Then pour egg white mixture evenly over top. Increase heat to medium-low or medium (return pan to heat, if removed). Sprinkle cheese over top. Once egg whites start to set and turn opaque, transfer pan to oven.
- Bake until cheese browns and bubbles, about 30 minutes. Remove from oven and transfer to a plate to slice and serve.
CUSTOMIZE YOUR PIZZA FRITTATA:
Add all the veggies you want! This is a recipe that you can have tons of fun with for any meal. Also, feel free to drizzle tomato sauce over top, if desired.
Stuffed Zucchini
Photo: Ryan Szulc Serves: 4
INGREDIENTS:
- 3 tsp olive oil, divided
- 1 clove garlic, diced
- 1 small yellow onion, diced
- 8 oz mushrooms, diced
- 1 tbsp balsamic vinegar
- 3 tbsp whole-wheat bread crumbs
- 2 tbsp Parmesan cheese
- 2 zucchini, halved, seeds and pulp removed
- Preheat oven to 350°F.
- Prepare stuffing: In a large saute pan on medium-high, heat 1 tsp oil. Add garlic, onion and mushrooms. Sauté until mushrooms soften, about 10 minutes. Remove from heat and add remaining 2 tsp oil, vinegar, bread crumbs and Parmesan. Mix thoroughly.
- Spoon an equal amount of stuffing into each zucchini half. Bake on a foil-lined cookie sheet for 10 minutes.
Chocolate French Toast
Ingredients (for two
servings):
- 4 eggs
- 1/2 cup chocolate soymilk
- 1/2 tablespoon vanilla extract
- 5 – 6 slices of whole wheat bread (or gluten-free bread, as I used)
- 1 very ripe banana
- Topping: Greek yogurt (or syrup)
Directions:
- Preheat oven to 375 degrees.
- Grease a small 8 by 8 glass casserole dish.
- Chop bread into 1/3 strips, as shown below.
- In a small bowl, beat eggs, chocolate milk, and vanilla extract. Dump in bread and toss with hands, thoroughly coating all the bread. Mash banana with a fork and gently mix in. Let stand for a few minutes.
- Pour mixture into casserole dish, bake for 30 minutes, and remove. Let cool for a minute or so, slice in half, and top with Greek yogurt.
