Slice Of Frittata With Nutty Green Salad Balsamic Dressing Recipes

Steps:

• In a small bowl, stir together the oil, vinegar, lemon juice and mustard.
• Add the pine nuts to the dressing and mix them in. Fill a bowl with the salad leaves and mix through the dressing if eating now, or add just before you eat. Serve with the frittata.

Steps:

• Place a 1-cup ovenproof baking dish on a rimmed baking sheet and place in oven; preheat oven to 450 degrees. While oven is heating, whisk together egg and egg whites, 1 tablespoon cheese, milk, 1/4 teaspoon salt, and pinch of pepper. In a small skillet, heat teaspoon oil over medium; add shallot and cook until softened, about 2 minutes. Add spinach; cook until wilted, about 2 minutes. Season with salt and pepper. Stir spinach into egg mixture.
• Remove heated dish from oven and coat with cooking spray. Immediately pour in egg mixture and top with 1 tablespoon cheese. Bake until frittata is puffed up and golden brown, about 15 minutes. Toss greens with vinegar and 3/4 teaspoon oil; season with salt and pepper. Serve frittata with salad.

Steps:

• In a bowl, combine the salad greens, carrot and pecans. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat.

Steps:

• Slice the mushrooms, dice the onions, chop the olives and grate the cheese. In a non-stick skillet add the 3 tablespoons of olive oil and saute the onions then add the mushrooms. Cook until there is no moisture. Add salt, pepper and olives. Add the cheese and 4 eggs and lower the flame. Cook for 1 minute and put skillet in a 375 degree F preheated oven until the frittata sets.
• Mix 1 egg, the flour, milk, sugar and butter until well blended. Pour 2 tablespoons of the batter into a hot (not too hot) skillet that is slightly greased. Cook for about 30 seconds or until the crepe is golden brown, then flip and cook for about 15 seconds on the opposite side. Remove from the heat and stuff with fruit.
• Slice or dice the mango and the red onion. Put in a bowl with the arugula.
• Combine the balsamic vinegar, remaining 1/2 cup of olive oil, salt and pepper, shake well and pour over the salad.