Asparagus and Swiss Cheese Frittata

Spring asparagus, shallots and Swiss cheese is a delicious combination in this slimmed down frittata which is perfect for breakfast, lunch or dinner!

This is really filling, and the leftovers for perfect for lunch or breakfast the next day. Fritattas are also great if you’re watching your carbs, and they are so inexpensive to make. I love having a Fritatta for Meatless Mondays with salad on the side.

Whenever asparagus is in season, I buy it and steam it right away to use for quick recipes throughout the week. It’s great to add to eggs, salads, served chilled with a simple Dijon Vinaigrette[1] or even to add to paninis (LOVE this asparagus prosciutto panini[2])!

Asparagus is loaded with nutrients, it’s a great source of fiber, vitamin A and C, and it’s packed with antioxidants, which makes it a super star in my book!



Asparagus and Swiss Cheese Frittata

Gina’s Weight Watcher Recipes
Servings: 4 • Size: 1/4 of frittata Old Points: 4 pts Points+: 4 pts
Calories: 226 • Fat: 11 g Carb: 13 g Fiber: 3.5 g Protein: 21 g Sugar: 0 g  
Sodium: 276 (without added salt) • Cholest: 161.9

Ingredients:

  • 1/2 lb asparagus, tough ends trimmed off
  • 1/2 cup shallots, chopped
  • 2 tsp butter
  • 3 large eggs
  • 5 large egg whites
  • 1 tbsp 1% milk
  • 2 tbsp fresh grated Pecorino Romano
  • 3 oz reduced fat Swiss cheese (I used Sargento)
  • salt and fresh pepper to taste

Ingredients:

Steam asparagus crisp and tender, about 3 to 4 minutes. Thinly slice on the diagonal into 1/2-inch pieces.

Preheat oven to 350°F.

Heat
butter in a 10-inch oven safe skillet over medium heat. Stir in shallots and saute until golden, about 4-5 minutes. Add steamed asparagus, salt and pepper.

In a medium bowl whisk eggs, egg whites, grated cheese, milk, salt, and pepper. Add the swiss cheese and mix well.

Add
eggs to the skillet making sure eggs cover the asparagus. Cook on medium for about 4 minutes, until the edges begin to set. Move the skillet to oven. Cook about 16 to 18 minutes, or until frittata is completely cooked. Serve hot, cut into 4 to 6 equal wedges.

References

  1. ^ a simple Dijon Vinaigrette (www.gordon-ramsay-recipe.com)
  2. ^ asparagus prosciutto panini (www.gordon-ramsay-recipe.com)

Chicken and Lentil Soup

This delicious, hearty lentil soup made with chicken, cilantro, cumin and spices is perfect for warming your belly on those cold winter nights. What’s more, it’s easy to make, economical and very satisfying.

I was in the mood for this last night so I thought it would be
a great time to update the photos. I’ve slightly modified the original
recipe which I posted back in 2009, but the results are just as good.

I’ve been making this soup for years, my family loves it – including my four year old (to my surprise)! It makes a big pot which means plenty of leftovers for lunch. It freezes well and can be reheated with a little water if it gets too thick.

Lentils were actually the first legumes I liked as a kid. My mom would me a similar soup with carrots and celery and since I was picky – she usually pureed mine. I love preparing them because they cook so much quicker than dried beans, and a small amount goes a long way. They are high in protein, Vitamin B, folate and soluble fiber and have twice as much iron as other legumes. You can easily cut this recipe in half or freeze left-overs for lunch which is what I like to do. Chicken breast would work in place of thighs if you prefer white meat. Ground annato (also known as achiote) is commonly used in Latin
cuisine, it’s used mostly to add color and adds a subtle flavor, but if
you can’t find it paprika would work instead.

Chicken and Lentil Soup
gordon-ramsay-recipe.com
Servings: 9 • Size: 1 cup • Old Points: 3 pts • Points+: 5 pts
Calories: 179 • Fat: 3 g • Protein: 23 g • Carb: 33 g • Fiber: 14 g • Sugar: 0 g
Sodium: 219 mg • Cholesterol: 42 mg

Ingredients:

  • 1 lb dried lentils
  • 12 oz (3) boneless skinless chicken thighs, all fat trimmed
  • 8 cups water
  • 1 tbsp chicken Better than Bouillon
  • 1 small onion
  • 2 scallions
  • 1/4 cup chopped cilantro
  • 3 cloves garlic
  • 1 medium ripe tomato
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/4 tsp oregano
  • 1/4 tsp ground annato (or Spanish paprika, or even Sazon)
  • salt, to taste

Directions:

In a large pot combine lentils, chicken, water and chicken bullion. Bring to a boil, covered over medium-low heat until chicken is cooked, about 20 minutes. Remove the chicken and shred, return to the pot.

Meanwhile, in a chopper or by hand, mince the onions, scallions, cilantro, garlic, and tomato. Add to the lentils with garlic powder, cumin, oregano and annato and cook, covered until the lentils are soft, about 25 more minutes, adding more water as needed if too thick. Adjust salt to taste as needed.

Makes about 9 cups.

Easy Garlic Broccolini

Broccolini, also known as baby broccoli, makes a fantastic, quick side dish and compliments just about anything from beef roasts, lamb, fish, turkey, chicken, lasagna and more. 

It’s actually not a younger version of broccoli, but rather a natural hybrid between regular broccoli and a plant called Chinese broccoli. My family prefers it to broccoli and since it takes less time to cook, I make this at least once a week. It has longer, thin stalks with small florets and only needs a few minutes to cook. I make this side dish at least once a week – even my toddler eats it with no complaints!

The best part, it’s healthy and ready in under 10 minutes so if you’re cooking for the holidays or just a meal for your family and need an easy side dish, this is it! You can double it or halve it as you need.

Easy Garlic Broccolini
gordon-ramsay-recipe.com
Servings: 6 • Size: 1/6 • Old Points: 1 pts • Points+: 1 pts
Calories: 43 • Fat: 3 g • Protein: 1 g • Carb: 2 g • Fiber: 1 g • Sugar: 0 g
Sodium: 14 mg • Cholesterol: 0 mg

Ingredients:

  • 2 bunches broccolini
  • 6 cloves peeled garlic, sliced thin
  • 1 1/2 tbsp extra virgin olive oil
  • pinch red pepper flakes (optional)

Directions:

Trim about 1 1/2 inches off broccolini stems and discard. Slice the brocolini in half lengthwise.

Bring pot of water to a boil. When boiling, add broccolini and cook 2 minutes. Quickly drain and run under cold water to stop it from cooking.

Heat a large sauté pan over medium-high heat. Add the oil and garlic and cook until golden, about 1 minute. Add the drained broccolini, season with kosher salt to taste and cook 1 minute, or until heated through.

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