Carmelized Onion, Red Pepper, Mushroom Frittata

Happy Easter 2009 - Easter Frittata

1 Tbsp. Olive Olive
1/2 medium onion sliced very thin
1/4 cup sliced red pepper
2 large white mushrooms sliced thin
5 Eggs Beaten
1 tbsp fresh thyme
salt and pepper
3 Tbsp. shredded cheese (I used Colby Longhorn)

Pre-heat over 350 degrees.
In an overproof skillet, heat olive oil over medium heat. Add onions and carmelize for about 10 minutes. Add the thyme, red pepper and mushrooms. Cook for about 5 - 7 more minutes. Lower heat just a bit and add the beaten eggs. Let cook and set for about 6 minutes with the cover on. Remove cover and sprinkle shredded cheese over frittata. Put in over for 3 minutes or until cooked through. Remove from oven, losen the frittata with a spatula around the sides. Cut into 4 pie slices and serve with toast.

Rainbow Vegetable Bean Salad

This is a really healthy salad that is very colorful. It's high in protein and fiber. Any vegetables that you have can be substituted as long as they are colorful! Edamame is such a great bean because of the variety of things you can make with it. It's not just for a pre-sushi feast. Stay tuned for more recipes using edamame. For now enjoy!

Rainbow Vegetable Bean Salad
1 12 oz. package of frozen edamame
1 14 oz can of garbanzo beans
1 red pepper diced
1 carrot diced
2 green onions diced
1 clove garlic

Dressing:
1/2 lemon
3 tbsp olive oil
1 tsp. of oregano
sea salt
fresh ground pepper

Cook the edamame according to package directions. Allow to cool. Mix the vegetables and the beans in a large bowl. Combine dressing ingredients and toss with the salad. Refrigerate overnight and serve.

Serves 6.

Hearts of Palm Salad

Hearts of Palm Salad

This is a quick and easy recipe to make for lunch.

1 (14 oz) can Diced Hearts of Palm
1/2 chopped red pepper
1/4 cup fresh Parsley
1/2 lemon juiced
2 tbsp. olive oil
salt and pepper to taste

Mix all the ingredients together and enjoy!