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From www.vegetariantimes.com in January, 2000.

 

Potato-Onion Frittata

Spiced Sweet Potato And Rutabaga Gratin

 

* Exported from MasterCook *

 

Potato-Onion Frittata

 

Recipe By : www.vegetariantimes.com 1/00

Serving Size : 2 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Potatoes

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons olive oil

1 small onion -- chopped

2 green onions -- sliced diagonally

(white and pale green parts)

6 cooked small new potatoes -- peeled and sliced

(about 3/4 lb.)

3 large eggs

2 large egg whites

2 tablespoons low-fat milk

Salt and freshly ground pepper to taste

3 tablespoons shredded cheddar cheese

 

Serve this frittata warm or at room temperature, as a main dish for supper,

lunch or brunch.

 

Meal plan: A spinach and mushroom salad served with a bottled creamy

vinaigrette dressing will round out this meal.

 

In 8 or 9-inch nonstick ovenproof skillet, heat oil over medium heat. Add

all onions and cook, stirring occasionally, until softened, 5 minutes. Add

potatoes to skillet, spreading to cover bottom of pan.

 

In medium bowl, whisk together eggs, egg whites, milk, salt and

pepper. Reduce heat to low and pour egg mixture over vegetables, covering

evenly. Cover and cook until egg mixture has set around edges but center

is still liquid, 6 to 8 minutes.

 

Preheat broiler. Scatter cheese over surface. Place skillet under broiler

and cook until lightly golden, about 1 minute. Cut the frittata into 4

wedges and serve warm. Makes 2 servings.

 

Per Serving: 197 Cal.; 10g Prot.; 8g Fat; 22g Carb.; 166mg Chol.; 117mg

Sod.; 2g Fiber.

 

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* Exported from MasterCook *

 

Spiced Sweet Potato And Rutabaga Gratin

 

Recipe By : www.vegetariantimes.com 1/00

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 medium rutabaga -- peeled

and cut into 1/4-inch slices -- (2 1/2 to 3 cups)

2 medium carrots -- sliced diagonally

2 large sweet potatoes -- peeled,

sliced into 1/4-inch slices

and kept in cold water until ready to use

3 tablespoons vegetable oil

1 medium onion -- chopped

3 cloves garlic -- minced

1 1 inch piece fresh ginger -- chopped or grated

1 teaspoon turmeric

1 teaspoon coriander seeds -- lightly crushed

3 teaspoons cumin seeds -- lightly crushed

2 teaspoons fresh lemon juice

1/3 cup sunflower seeds

 

A flavorful combination of coriander, cumin and turmeric transforms sweet

potatoes and rutabaga into an unexpected and exciting dish.

 

Preheat oven to 400 degrees.

 

Bring large pot of water to a boil. When water boils, lightly salt, then

add rutabaga, carrots and sweet potato slices and boil 5 minutes. Drain,

reserving about 1/2 cup of cooking liquid.

 

In Dutch oven, heat oil over medium heat. Add onion, garlic, ginger and

turmeric and cook, stirring often, 3 to 4 minutes. Add coriander and cumin

seeds to mixture, then add drained sweet potatoes, rutabagas and

carrots. Toss gently over heat 5 minutes. Pour 1/2 cup of reserved

cooking liquid over vegetables, and squeeze lemon juice over top.

 

Cover and bake 1 hour. Remove cover. Scatter sunflower seeds over top and

bake 10 minutes more. Serve warm. Makes 6 servings.

 

Per Serving: 186 Cal.; 4g Prot.; 11g Fat; 20g Carb.; 0 Chol.; 25mg Sod.; 4g

Fiber.

 

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