Recipes from Barb Hartwig

Vegetable Frittata

4 large eggs

4 large egg whites

2 tablespoons fat-free milk

¾ teaspoon salt

¼ teaspoon pepper

2 tablespoons olive oil

½ small red onion, finely chopped

1 garlic clove, minced

1 red bell pepper diced

¼ pound green beans, trimmed and cut into ¼ pieces

1 small tomato chopped

½ cup fresh or frozen corn kernels

1 tablespoon finely chopped fresh basil

Preheat oven to 375 degrees. Whisk together eggs, egg whites, milk, ¼ teaspoon of salt and pepper into medium bowl. Heat oil in a 10-inch, ovenproof skillet. Add onion and garlic and cook until softened, about 3 minutes. Add bell pepper, green beans, stirring occasionally until softened, about 3 minutes. Add tomato, black pepper and cook for 2 minutes. Spread vegetables evenly in the skillet. Pour egg mixture into a skillet evenly. Reduce heat to low, cook until edges set, about 4 minutes. Transfer skillet to oven and bake until center is set -- about 15 minutes. Sprinkle frittata with basil.

Summer Fruit Crisp

1 teaspoon unsalted butter

1 pound quartered strawberries

1½ cups raspberries

1½ cups blackberries

1 tablespoon packed brown sugar

½ teaspoon vanilla extract

¾ cup low-fat granola

1½ cups vanilla frozen yogurt

Melt butter in large skillet over medium-high heat. Add strawberries, half the raspberries, half the blackberries, sugar and vanilla. Cook for 4 minutes until fruit softens. Stir in remaining berries, cook for one minute. Divide berry mixture evenly between 6 bowls, top evenly, with granola and frozen yogurt.

Grilled Stuffed Portobellos

¾ cups chopped plum tomatoes

¼ cup shredded part-skim mozzarella

1 teaspoon olive oil

½ teaspoon chopped fresh rosemary (or 1/8 dried)

1/8 teaspoon pepper

1 garlic clove

4, 5-inch portobello mushroom caps

2 tablespoons fresh lemon juice

2 tablespoons low-sodium soy sauce

Cooking spray

2 teaspoons minced fresh parsley

Prepare grill by spraying grill with oil. Combine tomato, cheese, ½ teaspoon oil, rosemary, salt and pepper and garlic in small bowl. Use a spoon to remove gills and cut stems from mushroom caps, discard. Combine ½ teaspoon oil, lemon juice, and soy sauce in a small bowl. Brush this mixture over both sides of caps. Place mushroom caps, stem side down -- grill for 5 minutes on each side. Spoon ¼ cup tomato mixture onto each cap, cover and grill for 3 minutes until cheese is melted. Sprinkle with parsley.

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