Happy Healthy Monday
Drum roll please……. I lost 1.6 last week. I am so close to doing in a new number. My goal each month is to be in a different number. Like from 230 to 220 type thing. So I am hoping my Wed WI will show I have cross over. I still have a ways to go to get to where I was earlier this year but slow and steady wins the race right??
If anyone is looking to be a guest poster and loves tv and movies please let me know. My site The TV Nook is looking for content. Great way to get track backs to your site.
I am bummed that I will miss the twitter party tonight. My son has his Christmas program tonight starting at 7pm. If it’s not too long I might make the end of the party.
My goals this week is to work on more exercise with my Wii and water. My water has tanked. I went from like 80oz to nada. Time to get the hydracoach back out.
Ok have a super week and enjoy the recipe.
While black beans are popular in Venezuela, this dish spotlights green beans. They add lovely color and texture to this savory baked egg dish that is perfect for brunch, lunch, or dinner. Cut the warm frittata into wedges and serve with your favorite tomato sauce or white sauce.
Green Bean Frittata with Gouda & Parmesan Cheeses
Preparation Time: 20 mins
Cooking Time: 40 mins
Cooling Time: 10 mins coolingServings: 12 servings
1 lb. frozen or fresh green beans, trimmed and cut into 1-inch pieces, cooked and drained*
2 tablespoons butter
1 cup medium onion, chopped
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
4 large eggs, lightly beaten
2 tablespoons all-purpose flour
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1 cup (4 oz.) shredded Gouda or Edam cheese
3/4 cup (3 oz.) grated Parmesan cheese
PREHEAT oven to 350° F. Grease 9-inch springform pan. Wrap foil around bottom of pan.
MELT butter in medium skillet over medium-high heat. Add onion; cook, stirring occasionally, for 3 to 4 minutes or until onion is tender. Place in large bowl. Add beans, evaporated milk, eggs, flour, Worcestershire sauce and black pepper; stir well. Stir in cheeses. Pour mixture into prepared pan.
BAKE for 35 to 40 minutes or until knife inserted in center comes out clean. Let cool for 10 minutes. Run knife around edge of frittata; remove side of springform pan. Serve warm with tomato sauce or white (béchamel) sauce.
*NOTE: To save time, 2 cans (14.5 oz. each) green beans, unheated and drained, can be substituted for the fresh or frozen beans.
|Calories: 140||Calories from Fat: 80||Total Fat: 9 g|
|Saturated Fat: 5 g||Cholesterol: 95 mg||Sodium: 240 mg|
|Carbohydrates: 6 g||Dietary Fiber: 1 g||Sugars: 3 g|
|Protein: 9 g|