Monday, January 31, 2011

3 Forks, 2 Plates, and a Frittata

Sounds like the name of a TV show, but that's what it took to get Henry to eat dinner tonight.  First, I made the mistake of giving him the "serving" fork (a regular fork) with his frittata.  He liked it, but couldn't really use it.  So, then I brough over his baby fork.  He was able to eat with it, but still wanted the big fork.  Then, as Henry was eating with his two forks, I came to sit at the table with my plate and a dessert fork (I like to eat with smaller utensils).  Suddenly Henry wanted the same frittata but from my plate and using my fork.  Basically, throughout dinner, he just kept going back and forth between all 3 forks and both plates of the frittata.  He did eat a full piece though!

Potato Frittata
2 tsps olive oil
1 medium potato, peeled and thinly sliced
1 small onion, thinly sliced
1 plum tomato, thinly sliced
1/2 cup chopped frozen spinach
salt and pepper to taste
4 egg whites
4 whole eggs
1/4 cup 1% milk
1/2 cup low-fat grated cheddar cheese

In a large skillet, saute potato, onion, and tomato in olive oil for about 5 minutes.  Add frozen spinach, salt, and pepper, and cover with lid.  Cook on low for another 4-5 minutes, or until potatoes are cooked through. 

In a bowl, whisk together egg white, whole eggs, and milk.  Pour egg mixture over the veggie mixture.  Let cook, on low heat, for about 4 minutes with lid on for eggs to set.  Add the grated cheese on top.  Stick pan under the broiler for about 3 minutes, or until eggs have completely set and frittata is lightly brown on top.

Happy and (mostly) healthy eating!

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