EASY SLIMMED-DOWN VEGETARIAN GREEK BRUNCH - Serves 4 for less than $10
Calories 512 (Calories from Fat 204), Protein 26g, Carbs 53g, Fat - Total 23 g, Sat. Fat 5g
YOGURT WITH THYME, HONEY AND PECANS
2 cups nonfat Greek yogurt
4 tablespoons good quality honey, preferably Greek
5 sprigs fresh thyme, leaves picked off the stems
¼ cup toasted pecans, coarsely chopped
1 teaspoon olive oil
Pinch of salt
Cracked black pepper
1 pinch each, nutmeg and cinnamon
1) Strain any excess water out of the yogurt and reserve for making the frittata.
2) In a small pot, heat honey with equal amount (4 tablespoons) of water.
When simmering, pull of the heat and add a pinch of salt, cracked black pepper and thyme leaves. Let honey sit to absorb flavors as you work.
3) Put strained yogurt into a mixing bowl and whip with salt, pepper, nutmeg, and cinnamon. Whip in honey to desired sweetness.
4) Toast nuts in olive oil seasoning with salt, pepper, nutmeg and cinnamon. Divide yogurt amongst bowls, drizzle with honey and garnish with nuts.
FRITATTA WITH TOMATO, CRISPY POTATOES, AND SCALLION
2 tablespoons olive oil, divided
2 Idaho potatoes (peeled, parboiled, cooled, and cut into French fry size)
8 eggs
1 to 2 tablespoons water or reserved yogurt liquid
2 Roma (plum) tomatoes, seeds removed and diced
1 teaspoon paprika
1 tablespoon fresh dill
½ cup chopped scallions
2 tablespoons grated Kefalotiri (or a sharp Pecorino cheese)
¼ teaspoon nutmeg
1) In a cast iron or oven-proof stainless steel skillet, heat 1 tablespoon olive oil. When hot add parboiled potatoes and sear until crispy, about 5 minutes. Season well with salt and pepper. Add remaining olive oil over potatoes to cook eggs.
2) Beat eggs with excess yogurt liquid or water and add to hot skillet. Season well, add paprika, chopped scallion, tomato, and dill and bake in 375 degree oven until just set, about 10 minutes. While hot, finish with grated cheese, nutmeg and scallions.
ARUGALA SALAD WITH RED WINE VINAIGRETTE
2 cups arugula
½ cup fat-free red wine vinaigrette
Toss the greens with the vinaigrette and serve atop the frittata.