Tomato quiche majig

It looks horrible and calorie-ridden, doesn't it?

Not so!!! I found this recipe in a book called Country Cooking, which is filled with all kinds of amalgamations of butter and grease and lard. This is an example of how to take a fatty recipe and use replacements to make it healthy. I don't have the recipe to share with you, but these are just suggestions you can use to healthify a country-fied greasy quiche or omelette.

Instead of heavy cream (gasp!) I used plain fat-free yogurt. Instead of a pie crust, I used a thin layer of frozen hashbrowns. Instead of the layer of shredded cheddar, I used a couple slices of Muenster cheese, and sprinkled just a little of the shredded cheese on top. I also added some extra veggies to the filling.

After all that, it was about 300 calories for a fourth - a FOURTH - of that casserole dish. Mind-boggling! :)

Pepper and goat cheese frittata

I decided to make another frittata using this for general instructions. As you can tell, this frittata isn't quite as purple as the other one. ;)

This time I used sauteed onions and green bell pepper, green chiles, red pepper flakes, roasted cherry tomatoes, and a "spring" mixture of lettuces (romaine, swiss chard, etc).


I also added more goat cheese than last time (a hard, "drunken" goat cheese, and also a soft, pepper goat cheese).


Topped it with some toasted pine nuts and it was done.

This is a great recipe to experiment with. The egg base is easy to make, and you can add whatever toppings you're in the mood for.