Fitness Food and You

Mushroom Frittata (serves 6)

ingredients

2 ounces finely grated fresh pecorino Romano cheese

¼ t freshly ground pepper

8 large eggs

½ t salt, divided

1 T olive oil, divided

1 (8-ounce) package of sliced mushrooms

¾ cup chopped green onions

1/3 cup chopped fresh basil

2 cups baby arugula

2 t lemon juice

directions

Preheat the oven to 350⁰ F. Combine the first 3 ingredients; add ¼ t salt, stirring with a whisk.

Heat a 10-inch ovenproof skillet over medium-high heat. Add 2 t of oil and swirl to coat. Add mushrooms and remaining ¼ t of salt. Sauté 6 minutes or until mushrooms brown. Stir in the green onions and sauté for 2 minutes.

Reduce the heat to medium. Add the egg mixture and the basil to the pan, stirring gently to evenly distribute the vegetable mixture. Cook 5 minutes or until the eggs are partially set.

Place the pan in the oven. Bake for 7 minutes or until the eggs are cooked through and the top is lightly browned.

Remove the pan from the oven and let stand for 5 minutes. Run a spatula around the edge and under the frittata to loosen it from the pan. Slide the frittata onto a plate or cutting board.

Combine the remaining 1t of oil, arugula and lemon juice. Cut the frittata into 6 wedges and top with arugula mixture.

(Adapted from a recipe found in Cooking Light, January/February, 2013)

Moroccan Lentil Soup

ingredients

2 t olive oil

2 cups chopped onions

2 cups chopped carrots

4 cloves garlic, minced

1 t ground cumin

1 t ground coriander

1 t ground turmeric

1/4 t ground cinnamon

1/4 t ground pepper

8 cups vegetable broth or reduced-sodium chicken broth

3 cups chopped cauliflower (about 1/2 medium)

1 ½ cups dried lentils, rinsed

1, 28-ounce can diced tomatoes

2 T tomato paste

4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed

1/2 cup chopped fresh cilantro

2 T lemon juice

salt and pepper to taste

directions

Heat oil in a soup pot or Dutch oven over medium heat; add onions and carrots and cook, stirring occasionally, until softened, about 10 minutes. Stir in garlic and cook for 30 seconds. Add cumin, coriander, turmeric, cinnamon and pepper; cook, stirring, until fragrant, about 1 minute.

Add broth, water, cauliflower, lentils, tomatoes and tomato paste; bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the lentils are tender but not mushy, 45 to 55 minutes. Stir in spinach and cook until wilted, 5 minutes.

Just before serving, stir in cilantro and lemon juice. Season with salt and pepper to taste.

(Adapted from a recipe found on “eatingwell.com”)