Thursday, May 20, 2010

Tomato, Spinach and Feta Omelet

Per Serving: Calories 176

Fat 10g (56.2% calories from fat)

Protein 14g

Carbohydrate 4g

Dietary Fiber 1g

Cholesterol 358mg

Sodium 512mg


Makes 2 servings

4 large eggs

1 cup baby spinach, chopped

1/2 tsp dried oregano

1/4 tsp salt

1 plum tomato, sliced

2 tbsp feta cheese, crumbled

1/4 red onion, thinly sliced (optional)


Combine eggs, spinach, oregano and salt in a medium bowl. Beat until well blended. Lightly coat a 9-inch nonstick skillet with cooking spray, heat over medium heat.

Pour egg mixture into skillet. Cook until bottom is lightly browned and firm, about 5-6 minutes. With a spatula, flip the omelet to the other side and cook 3 minutes more. Transfer omelet to a platter. Sprinkle tomatoes and cheese on one half (and onions, if desired) and fold over other half to cover.

Let stand 1 minute to warm tomatoes and cheese. Cut in half.

This recipe is courtesy of Eggland's Best.

I make it for one, use 1/2 the ingredients, use 2 egg whites and one egg instead of 2 eggs.

Dave Lieberman’s Fettuccine Alfredo

This is absolutely delicious, no one will ever know it's not the real thing.


Serves 4

1 lb cooked whole wheat pasta

1 head cauliflower, cored removed and broken into small florets

2 tbsp olive oil

3 shallots, minced / 1/2 a large onion (Vadalia/sweet)

2 garlic cloves.

1 cup chicken stock

1 1/2 cup grated parmesan cheese, plus more for garnish

Salt and black pepper to taste


Steam the cauliflower for 20 minutes until very soft. In a small sauce pan, heat the olive oil over medium-low heat and cook the shallots until soft and translucent, stirring often, for about 10 minutes. add the garlic and cook about 2 minutes. Add the chicken stock and cook for 5 minutes longer. Set aside to cool.

In a large blender, combine the cooked cauliflower and the shallot-chicken stock mixture and puree until silky smooth. Pour the puree into the sauce pan and heat over medium heat until steaming. Remove from the heat, toss in the cooked pasta and add the grated Parmesan cheese.

I added the garlic you can take it out if you like

Season to taste with salt and pepper and divide between 4serving bowls. Top with more Parmesan cheese.

You can easily cut this recipe in half. Left overs are great also. ENJOY.

I Would love to hear from you if you make it.