Skinnytaste Cookbook. Gina Homolka
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Название: Skinnytaste Cookbook
Автор: Gina Homolka
Издательство: HarperCollins
Жанр: Кулинария
isbn: 9780008128067
isbn:
Divide the toasted muffin halves among 4 serving plates. Top each muffin half with a piece of bacon, a quarter of the baby spinach and a poached egg. Season each with a pinch of salt and black pepper to taste. Sprinkle with grated cheese and finely chopped chives and serve hot.
† If you can't find light Havarti cheese, you can use standard Havarti or Tilsit instead.
Greek-a-licious Egg White Omelette
Serves 4
Egg white omelettes can be boring, but not when you fill them with flavour! This savoury omelette is packed with spinach, tomatoes, feta and dill, reminiscent of the popular Greek pie spanakopita. Greek food holds a special place in my heart because I was born in Astoria, New York, which has a large Greek population. Years later, I landed one of my first jobs there, and I used to eat at a little Greek hole-in-the-wall that made the best spanakopita – I ordered it nearly every day. This dish has a lot fewer calories than the original since it skips the flaky pastry, calls for egg whites and uses light feta cheese.
1 tablespoon extra-virgin olive oil
½ cup (60g) finely chopped spring onions
1 garlic clove, crushed
2 vine-ripened tomatoes, finely chopped
275g frozen chopped spinach, thawed and excess liquid squeezed out
1 tablespoon chopped fresh dill
2 tablespoons chopped fresh parsley
Sea salt
½ cup (70g) crumbled light feta cheese
2 tablespoons grated Parmesan cheese
12 large egg whites
Freshly ground black pepper
Cooking spray or oil mister
In a medium frying pan, heat the oil over medium heat. Add the spring onions and garlic and cook until soft, about 2 minutes. Add the tomatoes, spinach, dill, parsley and a pinch of salt. Cook until the tomatoes soften and everything is heated through, 3 to 5 minutes. Season with ¼ teaspoon salt and cook for 1 more minute. Remove the pan from the heat, stir in the feta and Parmesan, and cover the pan to keep warm.
In a medium bowl, whisk the egg whites with 2 tablespoons water, ⅛ teaspoon salt and a pinch of black pepper. Lightly spray a large nonstick frying pan with oil and heat the pan over medium-low heat. When hot add a quarter of the egg mixture (about ½ cup), swirling to evenly cover the bottom of the pan. Cook until set, about 2 minutes. Spoon a quarter of the spinach mixture (about ½ cup) onto half of the omelette, fold the omelette over and slide it onto a serving plate. Repeat with the remaining ingredients.
Winter Potato, Kale and Sausage Frittata
Serves 6
With sausage, potatoes, eggs and kale, this frittata is a meal in one! Frittatas are so versatile, both in what you can put in them and for the fact that they’re delicious for breakfast, lunch or dinner. You can literally clean out your refrigerator to come up with countless ways to whip one up. This dish starts out on the hob and finishes in the oven, so you’ll need to use an ovenproof frying pan. If you don’t own one, you can also slide the half-cooked frittata onto a large plate, then carefully flip it back into the pan and finish cooking the other side over low heat on the hob.
5 large eggs
3 large egg whites
2 tablespoons grated Pecorino Romano cheese
Sea salt
Freshly ground black pepper
2 teaspoons olive oil
170g fresh sweet Italian chicken sausages, casings removed*†
1 small onion, chopped
2 medium (350g) peeled all-purpose potatoes, diced into 1cm pieces
⅛ teaspoon garlic powder
⅛ teaspoon paprika
1 cup (70g) chopped kale, stems and ribs removed
*Read the label to be sure this product is gluten-free.
Preheat the oven to 200°C/180°C fan/Gas 6.
Crack the eggs and egg whites into a large bowl. Add grated Pecorino Romano, ⅛ teaspoon of the salt and a pinch of black pepper and beat until blended.
Heat a 25cm nonstick ovenproof frying pan over medium heat. Add 1 teaspoon of the oil, the sausage meat and the onions to the pan and cook, breaking the meat up with a wooden spoon, until it’s cooked through and the onions are golden, 5 to 6 minutes. Transfer the sausage and onions to a plate.
Add the remaining 1 teaspoon of oil to the pan, then add the potatoes. Season with ½ teaspoon salt, garlic powder, paprika and a pinch of black pepper. Cover and cook the potatoes over medium-low heat, stirring occasionally, until crisp and tender, 10 to 12 minutes. Add the kale, cover, and cook until wilted, 2 to 3 minutes.
Add the cooked sausage and onions to the pan and stir to combine. Pour the egg mixture into the pan. Reduce the heat to low and cook until the edges are set, 6 to 8 minutes.
Transfer the pan to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes. Remove from the oven, place a plate over the pan, and turn the frittata out onto the plate. Cut into 6 wedges and serve.
† If you can't find Italian chicken sausages, another kind of chicken sausage or reduced-fat pork sausages will work well.
skinnyscoop
Any dark leafy green can be swapped for the kale – try spinach or Swiss chard. You can freeze leftovers to reheat for another day. To freeze, cut the cooked, cooled frittata in wedges, wrap each wedge in clingfilm, wrap in foil and freeze until hard. To reheat, unwrap frozen frittata and microwave it, or bake at 180°C/160°C fan/Gas 4 until heated through, about 35 minutes.
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