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Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes. |
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Shrimp, Spinach, Tomato, and Goat Cheese Frittata
This sounds really good to me. I think I'll make it on Easter.
Recipe courtesy of Chef Marvin Woods and Trailblazing Productions, LLC. Ingredients 4 eggs 4 egg whites 1/3 cup chopped fresh tomatoes or diced canned tomatoes 1 dash Ancho chili powder 2 tablespoons chopped fresh basil 1/2 teaspoon salt, divided Freshly ground black pepper 2 tablespoons canola oil 12 large shrimp (16 to 20 count), sliced in half crosswise 1 small shallot, chopped 1 cup packed chopped fresh spinach 1/2 cup crumbled goat cheese Instructions Preheat oven to 400F. Whisk eggs and egg whites together in a medium bowl. Add tomatoes, Ancho chili powder and chopped basil. Add ¼ teaspoon salt and pepper. Heat a medium cast-iron skillet or other ovenproof skillet over medium-high heat. Add canola oil. Season shrimp with remaining ¼ teaspoon salt and pepper. When oil is hot, place shrimp in pan and sauté 1 minute. Add shallot and sauté 2 minutes. Add spinach and cook until wilted. Spread shrimp and spinach mixture evenly in skillet. Pour egg mixture into skillet. Use a spatula to lift shrimp and spinach mixture, allowing egg mixture to flow underneath. Sprinkle goat cheese on top. Once the frittata is set on the bottom, transfer to oven and bake 13 to 15 minutes, until puffy and golden brown. Remove from oven and let cool a few minutes before cutting into wedges. Nutritional Info (per serving) Calories 360 Fat 22g Cholesterol 405mg Sodium 810mg Carbohydrates 4g Fiber 0g Protein 38g |
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Shrimp, Spinach, Tomato, and Goat Cheese Frittata
Sounds delicious, for me I would makes a few little changes. I'd sauté
in olive oil and add some chopped Kalamata olives to the frittata. I would also use sundried tomatoes for half of the tomatoes. "Cheri" > wrote in message ... > This sounds really good to me. I think I'll make it on Easter. > > > > Recipe courtesy of Chef Marvin Woods and Trailblazing Productions, > LLC. > > > Ingredients > 4 eggs > 4 egg whites > 1/3 cup chopped fresh tomatoes or diced canned tomatoes > 1 dash Ancho chili powder > 2 tablespoons chopped fresh basil > 1/2 teaspoon salt, divided > Freshly ground black pepper > 2 tablespoons canola oil > 12 large shrimp (16 to 20 count), sliced in half crosswise > 1 small shallot, chopped > 1 cup packed chopped fresh spinach > 1/2 cup crumbled goat cheese > > Instructions > Preheat oven to 400F. > Whisk eggs and egg whites together in a medium bowl. Add tomatoes, > Ancho chili powder and chopped basil. Add ¼ teaspoon salt and pepper. > > Heat a medium cast-iron skillet or other ovenproof skillet over > medium-high heat. Add canola oil. Season shrimp with remaining ¼ > teaspoon salt and pepper. When oil is hot, place shrimp in pan and > sauté 1 minute. Add shallot and sauté 2 minutes. Add spinach and cook > until wilted. > > Spread shrimp and spinach mixture evenly in skillet. Pour egg mixture > into skillet. Use a spatula to lift shrimp and spinach mixture, > allowing egg mixture to flow underneath. Sprinkle goat cheese on top. > > Once the frittata is set on the bottom, transfer to oven and bake 13 > to 15 minutes, until puffy and golden brown. Remove from oven and let > cool a few minutes before cutting into wedges. > > > Nutritional Info (per serving) > Calories 360 Fat 22g Cholesterol 405mg Sodium 810mg Carbohydrates 4g > Fiber 0g Protein 38g |
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Shrimp, Spinach, Tomato, and Goat Cheese Frittata
and a touch of diced red onion
i can taste it now! yum! kate On 3/2/2011 3:59 PM, Ozgirl wrote: > Sounds delicious, for me I would makes a few little changes. I'd sauté > in olive oil and add some chopped Kalamata olives to the frittata. I > would also use sundried tomatoes for half of the tomatoes. > > "Cheri" > wrote in message > ... >> This sounds really good to me. I think I'll make it on Easter. >> >> >> >> Recipe courtesy of Chef Marvin Woods and Trailblazing Productions, LLC. >> >> >> Ingredients >> 4 eggs >> 4 egg whites >> 1/3 cup chopped fresh tomatoes or diced canned tomatoes >> 1 dash Ancho chili powder >> 2 tablespoons chopped fresh basil >> 1/2 teaspoon salt, divided >> Freshly ground black pepper >> 2 tablespoons canola oil >> 12 large shrimp (16 to 20 count), sliced in half crosswise >> 1 small shallot, chopped >> 1 cup packed chopped fresh spinach >> 1/2 cup crumbled goat cheese >> >> Instructions >> Preheat oven to 400F. >> Whisk eggs and egg whites together in a medium bowl. Add tomatoes, >> Ancho chili powder and chopped basil. Add ¼ teaspoon salt and pepper. >> >> Heat a medium cast-iron skillet or other ovenproof skillet over >> medium-high heat. Add canola oil. Season shrimp with remaining ¼ >> teaspoon salt and pepper. When oil is hot, place shrimp in pan and >> sauté 1 minute. Add shallot and sauté 2 minutes. Add spinach and cook >> until wilted. >> >> Spread shrimp and spinach mixture evenly in skillet. Pour egg mixture >> into skillet. Use a spatula to lift shrimp and spinach mixture, >> allowing egg mixture to flow underneath. Sprinkle goat cheese on top. >> >> Once the frittata is set on the bottom, transfer to oven and bake 13 >> to 15 minutes, until puffy and golden brown. Remove from oven and let >> cool a few minutes before cutting into wedges. >> >> >> Nutritional Info (per serving) >> Calories 360 Fat 22g Cholesterol 405mg Sodium 810mg Carbohydrates 4g >> Fiber 0g Protein 38g > |
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