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Basil Tomato Cream Cheese Frittata 

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Description:
Frittata is the Italian word for omelette. Frittatas are prepared differently than omelettes, usually started on the stovetop and finished under the broiler. The result is an egg dish that is firm, and nicely brown on the top and edges. Frittatas require an ovenproof skillet for preparation, but no other special equipment. These are great dishes to highlight fresh, seasonal ingredients or a perfect way to utilize leftovers.
Frittatas are perfect for breakfast, brunch, lunch or dinner. Once cooked, they can be served hot, or cooled and served at room temperature. This flat omelette style dish will serve 4 to 6 people easily, often many more, as a frittata can have a dozen eggs or more in the dish along with fillers such as cheese, meat, and vegetables.


Ingredients:
12 Free Range Fresh Eggs
Salt and Pepper, to taste
1/4 teaspoon Dried Sage
1/4 teaspoon Dried Oregano
1/4 teaspoon Dried Thyme
1 tablespoon Butter
4 medium Roma or Plum Tomatoes, sliced
1 cup Fresh Basil Leaves, finely chopped
8 ounces Cream Cheese, cubed


Directions:
1. Add eggs, salt, pepper, sage, oregano, and thyme to medium bowl.

2. Whisk together.

3. Add butter to large oven proof skillet. Melt over medium heat.

4. Add tomatoes to skillet, and sauté one minute.

5. Reduce heat to low. Add fresh basil leaves and sauté until leaves are limp.

6. Pour egg mixture over tomatoes.

7. Top with cream cheese cubes.

8. Cover and cook over low heat approximately 20 minutes or until set on top.


Servings: 6


Notes: There are many variations of this recipe, try adding chopped greens (spinach or Kale) onion and or diced peppers and saute in butter with a dash of olive oil before adding eggs, then top with your favorite shredded cheese instead of cream cheese.


Special Diet: Gluten Free, Vegetarian, High Protein, High Fibre, Low Calorie


Category: Main Meals

Submitted By: OK In Health



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Recipe
Tuscan Leek, Potatoe & Bean Soup
Category: Soup
Description: Welcome those crisp winter days with a pot of hearty Tuscan bean soup. Leeks are a unique combination of flavonoids and sulfur-containing nutrients, the allium vegetables belong in your diet on a regular basis. Like their allium cousins, onions and garlic, let leeks sit for at least 5 minutes after cutting and before cooking to enhance their health-promoting qualities.
A good source of dietary fiber, leeks also contain goodly amounts of folic acid, calcium, potassium, and vitamin C. Easier to digest than standard onions, leeks have laxative, antiseptic, diuretic, and anti-arthritic properties.
Leeks contain many noteworthy flavonoid anti-oxidants, minerals, and vitamins that have proven health benefits.
Leeks are low in calories. 100 g fresh stalks contain 61 calories. Further, their elongated stalks provide good amounts of soluble and insoluble fiber.
Laboratory studies show that allicin reduces cholesterol production by inhibiting HMG-CoA reductase enzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral and anti-fungal activities.
Allicin also decreases blood vessel stiffness by release of nitric oxide (NO); thereby bring reduction in the total blood pressure. It also blocks platelet clot formation and has fibrinolytic action in the blood vessels, which helps decrease overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.
Leeks are great source of minerals and vitamins that are essential for optimum health. Their leafy stems indeed contain several vital vitamins such as pyridoxine, folic acid, niacin, riboflavin, and thiamin in healthy proportions. 100 g fresh stalks provide 64 µg of folates. Folic acid is essential for DNA synthesis and cell division. Their adequate levels in the diet during pregnancy can help prevent neural tube defects in the newborn babies.
In addition, leeks are one of the good source of vitamin A (1667 IU or 55% of RDA per 100 g) and other flavonoid phenolic anti-oxidants such as carotenes, xanthin, and lutein. They also have some other essential vitamins such as vitamin C, K, and vitamin E. Vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals. Further, its stalks have small amounts of minerals such as potassium, iron, calcium, magnesium, manganese, zinc, and selenium.
Often overlooked in leeks is their important concentration of the B vitamin folate. Folate is present in leeks in one of its bioactive forms (5-methyltetrahydrofolate, or 5MTHF) and it is present throughout the plant (including the full leaf portion, not only the lower leaf and bulb).
Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for between one and two weeks. Wrapping them loosely in a plastic bag will help them to retain moisture.
Tips for Preparing Leeks - Cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut leeks into 2-inch lengths. Holding the leek sections cut side up, cut lengthwise so that you end up with thin strips, known as the chiffonade cut, slicing until you reach the green portion. Make sure slices are cut very thin to shorten cooking time. Let leeks sit for at least 5 minutes before cooking.
With a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors that are present. Although leeks are available throughout the year they are in season from the fall through the early part of spring when they are at their best.
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