Linguine Frittata is delightful the combination of marjoram & linguine. This delicious kid’s friendly healthy recipe is easy to make. Try our PLinguine Frittata recipe.
Total time to cook:
45 minutes
Serves:
4
Category:
healthy recipes, eggs, side dish
Ingredients:
8 ounces uncooked linguine
3 tablespoons olive oil, divided
1 cup chopped carrots
¼ cup chopped onion
2 cloves garlic, minced
½ pound asparagus, cut into 1-inch pieces
1 large red bell pepper, diced
1 medium tomato, seeded and chopped
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried oregano
5 eggs
¼ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
Step Wise Instructions:
Cook linguine according to package directions. Drain in colander.
Place in large bowl.
Heat 1 tablespoon oil in large skillet over medium heat until hot.
Add carrots, onion and garlic; cook and stir 5 minutes or until carrots are crisp-tender.
Add asparagus, bell pepper, tomato, basil, marjoram and oregano; cook and stir 5 minutes or until asparagus is crisp-tender.
Add vegetable mixture to linguine in bowl; mix well.
Beat eggs in medium bowl with wire whisk until frothy.
Stir in cheese, salt and black pepper; pour over linguine mixture and toss.
Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium heat until hot. Add linguine mixture, spreading evenly. Reduce heat to low.
Cook 5 minutes or until browned on bottom.
Place large rimless plate over skillet; invert frittata onto plate.
Slide frittata back into skillet.
Cook 5 minutes more or until browned on bottom and eggs are set.
Treat your friends with this rich, tasty potato balls.
Total time to cook:
45 minutes
Serves:
6
Category:
Potato, balls, side dish, orange, cinnamon
Ingredients:
4 large sweet potatoes
1 1/2 cups pecans, toasted and crushed
nutmeg
pinch cinnamon
2 tablespoons butter
1 teaspoon sea salt
3 tablespoons maple syrup
1 tablespoon orange juice
olive oil spray
12 slices cored pineapple
Step Wise Instruction:
Bake sweet potatoes in a 350°F oven for 1 hour or until soft. Remove from oven and set aside until cool enough to handle.
While potatoes bake, place pecans in a strainer and rinse under running water. Drain.
Heat a frying pan over medium high heat, add drained pecans and, stirring constantly, dry roast nuts for 3 to 5 minutes (until they release a nutty fragrance).
Remove from heat and cool. Place in a plastic bag and crush with a rolling pin. Set aside.
Cut cooked potatoes in half and scoop flesh from skins and place into a bowl. Discard skins.
Add vegan “butter”, sea salt, nutmeg, cinnamon, maple syrup and orange juice to the bowl and mix well.
Turn mixture onto a clean work surface and divide into 12 even portions.
Roll each portion into a ball approximately 2 inches in diameter.
Lightly spray a baking sheet with olive oil. Place cored pineapple slices on sheet.
Roll each ball in crushed, roasted pecans and place a coated sweet potato ball in the center of each pineapple slice.
When done, lightly spray the top of each ball with olive oil.
