Another dish that always reminds me of summer for some reason is eggs. I have no idea why, but my mom used to make light egg dishes for dinner in the summer when I was growing up. In the winter they would be more like casseroles with sausage and cheese, but the summer dishes would be light and loaded with vegetables. For instance, when we got back from NYC and she made this:
I’m not really sure what this type of egg dish is called… a crustless quiche? eggstada? egg casserole? *EDIT-the word came to me after I wrote this post…FRITTATA!* No clue, but I do know that it is refreshing and compliments a hot summer night quite well. Last night I made one my way, and I couldn’t have been happier with the result. It was one of those experiments that comes out really well. Such a relief. 
This is a dish that is not only healthy, but so easy that it is practically fool-proof.
I started by sauteeing very small pieces of asparagus with diced onion in a pan. Once they were about half way cooked I added thin slices of zucchini to the pan to cook for just a few minutes. I didn’t want my vegetables to be completely cooked through since I knew they were going in the oven shortly.
While those were cooking I whisked together in a large bowl 4 eggs and 4 egg whites with a little non fat milk. I transferred the veggies to a pie dish that I had sprayed with non stick pray. If I had pans that could go in the oven, I would have added the eggs to the veggies and stuck the whole thing in the oven, but my pants are cheap IKEA pans, and have plastic handles. The pie dish was the perfect size for the eggs.
After the bottom of the dish was lined with the vegetables I poured in the egg mixture, added salt and pepper, and popped it in a 350* oven for about 10-15 minutes or until the center was cooked.
Looks good right? Then to serve it I paired it with some whole wheat couscous and just added some diced tomatoes to the top for a little color and texture, basil for freshness, and spring onions for garnish. Voila!
I also seasoned mine generously with some new seasonings I received from Dean Jacobs through Xcell. Can you tell which one will steal my heart? Because it already did last night!
SPICY GARLIC!!! What is better than garlic and spice? NOTHING! And even though this seasoning does have some salt, its very mild and adds just enough spice to the dish with the flavor of garlic…AWESOME!
There are so many things you can do to this dish to change it up…you can add different vegetables, different cheeses, and even make it into a quiche. I have created the recipe below in case you want to try it out for yourself.
Vegetable Frittata
Ingredients:
- 1 C asparagus cut into 1/2 inch pieces
- 1/2 C thinly sliced zucchini in quarters
- 1/4 C diced yellow onion
- 1/2 Tbs olive oil
- 4 eggs
- 4 egg whites
- 1/4 C non fat milk
- 1/2 C diced tomato
- 1/8 C chopped fresh basil
- green onion for garnish
Directions:
Coat a large pan with 1/2 Tbs olive oil. Add asparagus and onion and cook over medium heat until the vegetables are halfway cooked. Add in the zucchini and cook for 2-3 more minutes.
In a large bowl whisk together the eggs, egg whites, and milk until frothy and smooth.
Coat a pie dish with non stick spray. Add the vegetable to the dish so they cover the bottom of the dish making one layer. Add in the egg mixture. Cover the dish with aluminum foil and put in 350* oven for 10 minutes. Remove the foil and put the dish back in the oven for 5 minutes or until the middle is cooked.
Garnish with tomatoes, fresh basil, and green onion.
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Now onto a different subject…SNACKS! I am an incredibly snacky person. I don’t know where I got it from because growing up my parents never snacked. The only thing they ever really snack on were some pretzels and cheese every once in a blue moon when they had their glass of wine after work. But besides that we never ever snacked or had snacks in the house for that matter. But for me, I need to eat every 2-3 hrs unless I eat a really big meal. So I have a hard time finding snacks that are low in calories, but fill me up. I’m no expert, but here is what I have really grown to like….and some new products as well that I have been able to try.
I always opt for fruit and nuts. I found that adding protein to my snacks definitely keeps me fuller longer. So I will have berries and nuts or an apple and some almonds.
I really love bars, but some of them have SO MANY CALORIES. I’ve grown to looove the mini Larabars. They are literally fruit and nuts, and fills the hunger pains when they strike.
I tend to like to crunch on things so I try to pack celery and hummus for snacks, but sometimes I’m just not feelin’ the celery. So I choose a small bowl of pretzels or low fat chips. Sometimes you just have to, and if you moderate the amount you eat, then you will be fine. I love these Robert Rothschild Farm pretzel crisps because they are thin, really crunchy, and perfect for dipping. I love dipping them in hummus, salsa, and even mustard. This one was cilantro jalopeno mustard and was to die for! Anything spicy that has cilantro in it has my vote. Robert Rothschild Farm also make a hundreds of fun dipping sauces including a raspberry honey mustard that I literally scraped every last morcel with my finger. Not attractive, but I couldn’t get enough.
Sensible Portions is a fairly new line that I was introduced to at the Fancy Food Show, and they were so nice to send me some samples. I have tried almost every flavor of their snacks, and am really impressed. Although the snacks are not very filling, they definitely add flavor and crunch, have less fat and calories than other packaged snacks you find at the store, and have a very readable ingredient list. Each bag only has 130 calories, and when I am craving…say Cheetos…these snacks are the perfect alternative. I know I know…I like Cheetos. I’m a foodie who loves cheetos, but I can’t help it, I just do. But these snacks give you the same satisfaction with less guilt.
The other day I had the Miner’s Gold with some unsalted peanuts for a little protein. It was the perfect pick me up snack when I was lagging to get through the day. Always add protein to your snacks to help keep you fuller longer!
My favorite flavor by far is the salt and pepper followed by the BBQ. And the Cinnamon Apple straws are not bad either. 
They actually tasted like apple turnovers. A great dessert if you ask me! I do have to say my least favorite flavor is the cheddar. Like I said Sensible Portions is a fairly new company, and you can learn more about them by visiting their website, following them on Facebook, or Twitter.
And when all else fails I drink a lot of water! Regular water, sparkling water, or unsweetened flavored water. If it’s water, I drink it!
So that is what I snack on…what are your favorite healthy go to snacks?
On the agenda tonight are home-made pizzas on Flat Out bread, Fro Yo and Inception. Can’t wait! Have a great weekend!
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I usually make an almond butter and jelly sandwich on wheat bread for an on the go snack. Keeps me full.
That egg dish looks great!!
My host mom in Italy used to make the same egg dish with Zucchini! I can’t wait to try yours! As for the Larabars I am absolutely addicted to the cashew cookie and it is all your fault!