How To make Herbed Vegetable Fritatta
1 c Cubed cooked new potatoes
1/8 t Salt
1/8 t Pepper
1/2 c Quartered zucchini slices
1 c Kraft Healthy Favorites
-shredded reduced fat -low-moisture part-skim -mozzarella cheese 2 T Sliced green onions
2 T Minced fresh basil leaves
1 1/2 pk Frozen cholester-free egg
-product, thawed (12 oz ea) 1/2 c Sliced cherry tomatoes
Heat oven to 350'F. Spray 8", ovenproof skillet with non-stick cooking spray. Layer potatoes, salt, pepper, zucchini, 1/2 cup cheese, onions and basil in skillet. Shake egg product well; pour over vegetables. Bake 22-25 minutes, or until set. Sprinkle with remaining 1/2 cup cheese and tomatoes. Heat broiler. Broil 2 minutes or until cheese is melted. Nutritional information: 150 calories, 3 grams fat, 357 milligrams calcium.
How To make Herbed Vegetable Fritatta's Videos
Fresh Herb Frittata - Persian Kuku Sabzi Made Vegan
Today I will be showing you how to prepare and cook a traditional Persian dish called Kuku Sabzi. This is the ultimate spring time meal! It makes a great breakfast or lunch if served in a pita with some lettuce and tomato. This is a dish that brings me back instantly to spring break road trips as a child and is so fragrant and seasonal. Since I am leaving eggs out as a last minute decision I added the nutritional yeast. This gave it a creamy cheesy flavor and it turned out to be so good I’ll never leave it out again. I love the use of all the herbs and it’s such an exciting dish to incorporate all the greens! You could go crazy and add in spinach, collards, you name it! Try it out with a small batch like what I made and I promise you you will be wanting way more to save for weekday lunches or breakfasts!
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Potatoes Frittata with Herby Yogurt #Nadarecipes
Ingredients:
To make the yogurt dressing
• 1 cup NADA low fat Greek yogurt
• 3 tbsp basil, chopped
• 2 tbsp fresh thyme
• 1 tsp sumac
• 1 tsp salt
• 8 eggs
• 2 tbsp olive oil
• ¼ cup green onions, thinly chopped
• 2 cups cooked potatoes, diced
• 1 cup asparagus, chopped
Directions:
1. Preheat oven to 180 degrees C / 350 degrees F, placing the rack in the middle.
2. In a small bowl, combine yogurt, basil, thyme, sumac and salt.
3. In a separate bowl, whisk eggs. Add half of the yogurt mixture.
4. Heat oil in a large cast iron, and sauté onions until soft. Add potatoes and stir for about 3 minutes. Add asparagus and cook, stirring occasionally.
5. Pour the egg mixture over the vegetables and tilt the skillet to make sure the eggs settle evenly inside. Cook for few minutes or until you see the eggs at the edges of the pan are beginning to set.
6. Transfer the pan in the oven and bake until the eggs are set, 7-10 minutes.
7. Cool in the pan for 5 minutes, then cut frittata into wedges and serve with remaining yogurt sauce alongside
#وصفات_ندى
#ندى
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#Nadadairy
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???? Vegetarian and Nutritious Persian Frittata or Kookoo Sabzi (Easy Mode with spinach)
#shorts
you can also cook the mixture in the oven
#persianfood #cooking #recipes #vegetarian #spinachrecipe #kookoo
کوکو سبزی
Persian Herbed Frittatas Kookoo Sabzi
Get the recipe for Kookoo Sabzi:
Persian Herbed Frittatas
Easy Baked Frittata Recipe with Taylor Farms Herb Salad
Pureharvest and Weekend Feast - Vegetable Frittata
Find the full recipe at:
Watch as MasterChef's Dani Venn and Sheila from Pureharvest whip up this quick and healthy Vegetable Frittata. It's a perfect weeknight meal, requiring minimal prep before going into the oven. Full of vegetables and dairy free, it’s a real crowd pleaser, especially when served with a fresh garden salad. It’s a wonderful way to make the most of the season’s vegetables, whatever season it may be!