A blog by ordinary people about living an extraordinary life

Picture perfect recipe

Like the Loch Ness monster or Bigfoot, it is rarely seen.  There are those who do not believe it exists.  No, I am not talking about Mitt Romney’s 2009 tax returns.  I am talking about a recipe that actually looks like the picture of the recipe in the book.  Tonight was such a night where this sighting actually happened.

The recipe was for a zucchini frittata and we saw it in Whole Living magazine.  I made a few changes, like omitting the oil used to sauté the onions because it is a cast iron skillet and you don’t need oil!  I used 4 eggs and 4 egg whites in place of 8 eggs.  I also did not have a jalapeño, so I used chipotle powder, adding a nice punch.  As a sauce, I made a tomatillo sauce with tomatillos and grape tomatoes.

Zucchini Frittata

  • 1/2 medium onion, thinly sliced
  • 1 cup of frozen corn
  • 1 medium zucchini, thinly sliced
  • chipotle powder
  • salt and pepper
  • 4 egg whites
  • 4 eggs

Over medium low heat, cook the onions with salt and chipotle powder for 3-4 minutes.  Add the corn and cook for 2 minutes (I used frozen corn, so I wanted any liquid to cook off).  Add the zucchini, season again with salt, and cook for 5-7 minutes.  In a bowl, whisk the eggs and season with salt and pepper.  Add the eggs to the vegetables and cook until the sides are slightly firm.  Place the skillet under the broiler on low for 5-6 minutes, rotation every couple of minutes to ensure even browning.

This recipe makes 4 servings, and for those of you counting points, it is less than 200 calories per serving and only 4 ww points.

Pete’s Tomatillo Sauce

  • 4 tomatillos, chopped
  • 8 grape tomatoes
  • 1 garlic clove
  • salt
  • 1 tablespoon of olive oil

Combine all ingredients in a food processor and pulse until smooth.  Serve on top of the frittata, or on some crusty bread as a bruschetta.




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This entry was posted on September 10, 2012 by in Healthy living, Peter Waterman's posts, Recipes and tagged , , , , .
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