Australian_Yoga_Journal_2016_08_09_downmagaz.com

30 minutes
FRITTATA
This Italian egg dish is so much more
than just an omelet
CREAMED CORN, CHARD, AND RED
POTATO FRITTATA WITH JALAPEÑOS
SERVES 8 | 30 MINUTES OR LESS
Sweet corn and spicy jalapeños add Southwestern flavour to this
spuds-and-greens skillet supper.
6 large eggs
¼ cup plus 1 Tbs. of skim or low-fat milk
2 Tbs. olive oil, divided
½ cup chopped onion
1 large red potato (350 grams), halved and chopped into thin slices
1 ½ cups yellow corn kernels, divided
½ jalapeño chili, thinly sliced
1 cup torn spinach
50 grams ricotta, crumbled (1⁄3 cup)
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1 Set oven rack in top third of oven; preheat oven to 200°C.
2 Whisk eggs with 1 Tbs. skim milk, and season with salt, if desired. Set aside.
3 Heat 1 Tbs. oil in large ovenproof skillet over medium heat. Add onion, and
sauté 1 minute. Increase heat to medium-high, add potato, and season with salt,
if desired. Cook 5 minutes, or until browned in some places and al dente, stirring
occasionally.
4 Meanwhile, pulse 1 cup corn kernels and 1 tsp. jalapeño slices with remaining
¼ cup half-and-half or milk in food processor until chunky.
5 Stir creamed corn mixture and remaining ½ cup corn kernels into potato
mixture; cook 1 minute. Reduce heat to medium, and stir in chard and remaining 1
Tbs. olive oil. Drizzle eggs over vegetables to coat evenly. Cook 2 minutes, shifting
vegetables so that egg coats bottom of the pan and all vegetables lie flat and are
at least halfway submerged by egg. Sprinkle with remaining jalapeño slices and
ricotta. Bake frittata in oven 7 to 10 minutes. Cool 10 minutes before serving.
PER SLICE 170 CAL; 8 G PROT; 10 G TOTAL FAT (3 G SAT FAT); 14 G CARB;
147 MG CHOL; 119 MG SOD; 2 G FIBER; 3 G SUGARS