Cheesy Frittata
May 10th, 2008 by FiddleDeeDee
I’ve been holding out on y’all.
After yesterdays post, you may think that’s simply not possible. There could be nothing left to hide.
Not so. I have many many surprises up my sleeve.
Ready?
There is a package of Oreo cookies in my house. They’ve been here nearly a week. I even know where they are.
And I haven’t touched them.
But, that’s not possible, you say.
I finally, after much procrastinating, started back on Phase 1 of the South Beach diet. Today marks week 1 completed of the recommended two weeks spent in Phase 1.
Phase 1 mandates that I consume no sugars (even fruit) or bread or rice. This is to “clean out my system” and thusly, irradiate the cravings. I did Phase 1 after Cailey was born, and then stayed on Phase 2 and 3 for nearly a year. I lost about 30 pounds. I felt fabulous.
Then got pregnant again.
Cue the violins.
I’ve been loosely following South Beach since Jensen’s birth. I say loosely, because for me, loosely means I may have consumed entire boxes of Girl Scout Thin Mints from time to time. In one sitting.
The cravings were winning. So, I’m fighting back. After a week, I’m feeling great, and have lost 4 pounds. When Phase 2 begins, my weight loss will slow to one or two pounds per week. And that’s still really really good for me.
I have 13 pounds to go. Which is not a huge amount. But, on my short little dumpy body, I know I will look and feel better.
If you want more information on the South Beach Diet, check them out in my left sidebar. They are an affiliate because I am such a big fan. I am subscribing to their website for 4 weeks, to get new recipes, organize my meal plans, and let them put my shopping list together.
If they would only come and clean my house, I’d be joyous.
I’m eating a lot of eggs for breakfast these days, and I have many great breakfast dishes to share. This one is actually from the first South Beach cookbook.
Cheesy Frittata
2 t. Smart Balance Margarine
1/2 Sliced Onion
1/2 Cup Sliced Red Bell Pepper
1/2 Cup Sliced Zucchini
2 Small Plum Tomatoes, Diced
1 T. Chopped Fresh Basil (or 1/2 t. Dried)
Pinch of Freshly Ground Black Pepper
1/2 Cup Liquid Egg Substitute
1/2 Cup 1% Cottage Cheese
1/4 Cup Fat-Free Evaporated Milk
3/4 Oz. Shredded low-fat Monterey Jack Cheese
Coat an ovenproof 10” skillet with cooking spray and place over medium-low heat until hot. Melt the spread in the skillet. Add the onion, bell pepper, and zucchini and sauté over medium-low heat until the veggies are lightly browned, 2-3 minutes. Add the tomatoes, basil, and black pepper to the skillet and stir to combine. Cook until the flavors are blended, 2-3 minutes, and remove from the heat.
Preheat the broiler. In a blender, combine the egg substitute, cottage cheese, and milk and process until smooth. Pour the egg mixture over the vegetables. Cover and cook on medium-low heat until the bottom is set and the top is still slightly wet. Transfer the skillet to the broiler and broil until the top is set, 2-3 minutes. Sprinkle with the cheese and broil until the cheese melts.
This recipe serves two.
This is one of my favorite breakfast egg dishes. I’ve even made it for a light dinner. It is not nearly as complicated or time consuming as it sounds.
As usual, if you have a recipe to post for Saturday Stirrings, join in below. Link back here, and enjoy the rest of the weekend. I am amassing a wonderful array of new recipes thanks to y’all!

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This is week 3 in Lisa Bergren’s