Skip to main content

Amy St. Germain: Seasonal Frittata and More

Email share
Community Recipes

Plum and Spinach Salad

INGREDIENTS

  • 4 cups watermelon
  • 4 cups cantaloupe
  • 3 plums
  • 2 cups baby spinach leaves
  • 1 cup crumbled feta cheese
  • Fat Free raspberry vinaigrette dressing
     

INSTRUCTIONS

Click here for more information.

 

Pineapple Carrot Muffins

INGREDIENTS

  • 1 carrot
  • 1 cup canned crushed pineapple with juice
  • 5 tbsp canola oil
  • 1/4 cup cold water
  • 1 tbsp white distilled vinegar
  • 1 1/2 cups flour
  • 3/4 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 pinch ground nutmeg, pumpkin pie spice, or apple pie spice
     

As per the recipe you may choose to add 1/2 cup walnuts or 1/2 cup raisins - I prefer to use dried cranberries

INSTRUCTIONS

  1. Preheat oven to 350°F.
  2. Rinse and peel carrot. Shred with a grater. Measure out 3/4 cup shredded carrot.
  3. In a medium bowl, add pineapple with juice, oil, water, vinegar, and shredded carrot. Mix with a fork to combine.
  4. In a large bowl, mix flour, brown sugar, baking soda, cinnamon, salt, and nutmeg. Blend well with a fork to break up any lumps.
  5. Add wet ingredients to dry ingredients. Mix until just combined.
  6. If using walnuts or raisins, gently stir in now.
  7. Coat muffin pan with non-stick cooking spray. Fill each muffin cup about ¾ full with batter. Bake on middle rack of oven until muffin tops are golden brown and a toothpick inserted comes out clean, about 20–25 minutes.


Seasonal Frittata

INGREDIENTS

  • 1 1/2 C seasonal vegetables
  • 2 medium onions
  • 4 ounces low-fat cheddar cheese
  • 12 medium eggs
  • 1 teaspoon dried dill, thyme, or oregano
  • Non-stick cooking spray
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
     

Optional

  • 8 ounces of mushrooms
  • 1/4 cup fresh parsley, thyme, or basil (I would prefer to use the fresh for the show)
     

INSTRUCTIONS

  1. Preheat oven to 350°F.
  2. Rinse and cut seasonal veggies evenly into small pieces. Peel, rinse, and dice onions. If using, slice mushrooms and rinse and chop fresh herbs.
  3. Grate cheddar cheese.
  4. Bring a large pot of water to boil. Add seasonal veggies to boiling water. Briefly boil, about 30 seconds. Using a colander, drain the veggies.
  5. In a large bowl, whip eggs with a fork until well blended. Whisk in dried herbs. Set aside.
  6. Coat medium skillet with non-stick cooking spray. Heat over medium-high heat. Add onions and cook until soft, about 5 minutes. If using mushrooms, add now. Add boiled seasonal veggies. Continue cooking until soft and some of their juices have evaporated, about 5 minutes more.
  7. Coat 9-by-13-inch baking dish with non-stick cooking spray.
  8. Layer ingredients in the baking dish in the following order: veggie mixture, egg mixture, cheese, salt, and pepper.
  9. Bake until eggs are firm and cheese is melted, about 35 minutes. A thermometer inserted in the middle should read 160°F.
  10. If using, garnish with chopped fresh herbs.
  11. Cut into 8 equal-size portions and enjoy!