Mostly Meatless Monday

Even though I feel like I ate nothing but fruit, rice and beans in Costa Rica and I was pretty active, I managed to gain about five pounds. Now that I am back home it is time to get back on track with my diet and exercise.

Something I read on the Food Network Blog inspired me to try some meatless recipes so starting today I am going to try more meatless recipes. To start, I am going to try to focus on meatless Mondays, but because I got this inspiration after lunch today (and I had chicken at lunch), today was a mostly meatless Monday. Hopefully next week I can make it a truly meatless Monday.

Todays meatless dinner consisted of Asparagus and Mushroom Frittata along with a salad made with mixed greens, toasted walnuts, feta cheese and home made salad dressing.

Orange Muscat and Mint Salad Dressing
1/4 cup Non Fat Greek Yogurt
1 Tbs Walnut Oil (or olive oil)
1/8 cup Orange Muscat Vinegar (or champagne vinegar or whatever you like)
2 packets of Splenda
2 Tbs fresh mint chopped
Pinch of salt
Grind of pepper

Mix together and toss with salad greens, 1/8 cup chopped toasted walnuts, 1/8 cup feta cheese and 1 cup sliced strawberries.

Asparagus and Mushroom Frittata
4 whole eggs
8 egg whites
1 Tbs butter
1 shallot
2 cups asparagus – sliced
8 oz sliced mushrooms
1 cup of cherry or grape tomatoes, halved
4 Tbs fresh basil – chopped
4 Tbs half and half (I use fat free)
3 oz shredded Fontina Cheese
Salt and Pepper

Preheat oven to 400 degrees.

Melt butter in an oven safe pan. Saute shallots in butter for about 2 minutes, add asparagus and cook for 3 minutes, add mushrooms and tomatoes. Season mixture with salt and pepper. Cook for an additional 2 minutes. Vegetables should be crisp tender. Line a colander or plate with a couple of layers of paper towels and spoon the vegetables onto the paper towels. Allow to drain. Squeeze out liquid if possible

In the meantime beat the eggs, egg whites and half and half together. Season with salt and pepper (if desired). Mix in fontina cheese and basil.

Wash or wipe out pan (if needed) and spray liberally with cooking spray. Return the vegetables to the pan and spread evenly over the bottom of the pan. Pour egg mixture over the veggies. Stir gently to distribute egg evenly throughout the veggies.

Bake for 30 – 45 minutes or until eggs are cooked through. Other vegetables can be used in place of the asparagus and mushrooms. Be creative and use what you like.