Spinach Tomato Onion Feta Frittata

Ingredients:

1 lb spinach leaves (about 2 bunches), cleaned, chopped

1 Tbsp olive oil

1/4 medium onion, chopped

1 large clove garlic, minced

6 large eggs

3 egg whites

2 cups fresh spinach
6 grape tomatoes, quartered
3oz. feta cheese

3 Tbsp water

1/2 tsp sea salt
1/2 tsp fresh ground pepper
1/2 cup chopped fresh parsley

Directions:

1. Preheat oven to 375°F.

2. Spray a 9" glass pie plate or other type of glass baking dish with nonstick spray.

3. In a small skillet, heat 1 T olive oil over medium-low.Add garlic and onion and saute for 2 minutes. Add the spinach and cook just until wilted. This will happen pretty quickly. Set aside.

4. In a large bowl, whisk together the eggs, egg whites, water, salt and pepper. Add the spinach mixture and stir to combine.

5. Pour into the prepared pie plate/baking dish. Top with the tomatoes and sprinkle with the feta cheese.

6. Bake for approx 15- 20 minutes or until eggs are completely cooked and set in the center.

Tip: To make mini Frittatas, bake in muffin pan sprayed with non-stick cooking spray. Cooking time will be less. I like to use the silicone muffin pans when making mini Frittatas.

Roasted Tomatoes with Chicken and Feta

Serves 6 | Hands-On Time: 15m | Total Time: 40m

Ingredients 
1 1/2 pounds chicken 
5 large tomatoes, cut into eights
3 tablespoons EVOO
2 tablespoons minced garlic
kosher salt and black pepper
1/2 cup chopped fresh parsley
2 tablespoons lemon juice
1 cup Feta, crumbled
crusty bread, for serving

Directions 

Heat oven to 450° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.

Sprinkle with ¾ teaspoon each salt and pepper and toss. Roast on top rack of oven for 10 minutes.

Remove baking dish from oven and stir in the chicken, parsley, and lemon juice. Sprinkle with the Feta.

Return the dish to oven until the chicken is cooked through, 20 to 25 minutes. Serve warm with the bread.


Nutritional Information (Per Serving) Calories 325
Calories From Fat 133
Fat 15g
Sat Fat 5g
Cholesterol 195mg
Sodium 697mg
Protein 28g
Carbohydrate 10g
Sugar 5g
Fiber 2g
Iron 4mg
Calcium 206mg

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Cucumber Feta Rolls

Ingredients:

2 cucumbers
6 ounces crumbled feta
3 tablespoons Greek yogurt
2 1/2 - 3 1/2 tablespoons finely diced sundried tomatoes or red bell pepper
8 - 12 pitted kalamata olives, roughly chopped
1 tablespoon roughly chopped dill or oregano
2 teaspoons lemon juice
pinch of pepper, or to taste

Directions:

Thinly slice the cucumbers longways on a mandoline at a 2mm thick setting. Alternatively, you can use a vegetable peeler if you do not have a mandoline. Lay the cucumbers on top of a paper towel lined cutting board while you prepare the filling.

Add the feta and yogurt to a medium bowl. Mash to combine using a fork. Add the bell pepper or sun dried tomatoes, olives, dill, lemon, and pepper to the bowl. Stir well to combine. In a bowl, mash the feta using a fork.

Place 1 - 2 teaspoons of mixture at one end of a cucumber strip and roll up. Secure with a toothpick. Repeat with remaining strips. If not serving immediately, chill until ready to serve.

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Strawberry Feta Salad with Balsamic-Honey Vinaigrette

Balsamic Honey Vinaigrette:
1/3 cup – balsamic vinegar
1/4 cup – honey
1/8 teaspoon – garlic powder
1/8 teaspoon – salt
3 tablespoons – oil

Salad:
6 cups – mixed baby salad greens
2 cups – fresh strawberries, stemmed and quartered
1 medium – red onion, thin sliced, and separated into rings
1/2 cup crumbled Feta cheese
1/3 cup – chopped walnuts

Directions:

Place all Dressing ingredients in a medium bowl and stir until well combined.

Cover and refrigerate until ready to use.

Combine all salad ingredients in a large bowl and toss with enough prepared vinaigrette to coat (about 1/3 cup).

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