Spinach and Leek Frittata

Today we have a wonderful recipe that’s not only simple to make, but also super delicious! This Spinach and Leek Frittata is perfect as a main course for brunch, a tasty lunch, or a quick and easy dinner. We at MDIO love making frittatas because they’re high in protein, versatile, and they make a great base for adding extra vegetables. We hope you enjoy!

Ingredients

1 tsp butter
2 cups leek, thinly sliced
10oz fresh spinach (1 package)
1/3 cup 1% milk
2 tbsp chopped oregano
½ tsp salt
¼ tsp black pepper
4 large eggs
4 large egg whites
Canola oil, spray
1.5 tbsp Progresso Italian breadcrumbs
½ cup shredded parmesan cheese

 Preparation

  1. Preheat oven to 350˚F.
  2. Melt butter in sauté pan over medium heat. Add the leek and sauté for 4 minutes. Add the spinach and cook for 2 minutes, or until wilted. Place the mixture in a colander or on a paper towel and press to remove excess moisture.
  3. Combine the milk, oregano, salt, pepper, eggs and egg whites, stirring well. Add the leek and butter mixture.
  4. Spray a 10” pie plate or circular baking dish with canola oil spray. Pour egg mixture. Sprinkle with breadcrumbs and parmesan cheese. Bake for 25 minutes or until the center appears set.
  5. After 25 minutes, preheat the broiler. Broil frittata for 3-4 minutes or until the top is golden brown. Allow to cool. Cut into wedges and serve.

 

Recipe and photograph adapted from CookingLight.com

Chopped Salmon over Shaved Brussel Sprouts

Chopped salmon may not be a traditional dish but it’s perfect for make-ahead meals! It can be a delicious meal served over grains like brown rice, rice pilaf or quinoa. Cool it down and you can toss it on a bed of greens. For a refreshing summer salad, skip the soy sauce and hot sauce–season with a drizzle of extra virgin olive oil and fresh lemon juice.

INGREDIENTS (Serves 2-4)

2 (5 oz.) boneless salmon fillets, cut into cubes

1/2 cup white onions, chopped

1/4 cup green onions, finely chopped

2 tsp soy sauce

1 tsp Siracha hot sauce

olive oil spray

1/2 tsp salt, or to taste

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1/2 lb Brussel Sprouts, shaved

1 tbsp honey

METHOD

In a large bowl, combine the chopped salmon, green onions, soy sauce, hot sauce and salt. Set aside.

Heat a medium skillet over high heat with olive oil. Add the brussels and cook for 5 minutes, stirring occasionally. Add honey and allow it to cook for 2 more minutes, or until tender.

Heat a large skillet over medium-high heat with olive oil spray. Add the white onions and saute for 1-2 minutes, or until translucent. Add the salmon mixture in a single layer  and cook until caramelized or opaque.

Adjust seasonings. Serve immediately over bed of shaved brussel sprouts.

  

Finding Time for Family Meals

It’s important to have family meals as often as possible. There’s little doubt that children benefit from quality mealtime, home cooked meals, balanced menus, role modeling and exposure to new flavors. But let’s face it: Parents who lead busy urban lives can’t always make this happen.

Have I ever skipped a family meal? Guilty as charged. Despite the fact that it’s my professional duty to discourage others from doing so on a regular basis, many times, family meals just aren’t realistic. Both my husband and I, for example, work late several nights a week (I’ve recently cut back from three to two nights a week in the office), and between social events (whether professional, academic or with friends) and our own date nights, Sunday and Monday are the only days left where we can consistently sit down for family meals.

I try to practice this reasoning as a professional RD and am realistic regarding other New Yorker’s lifestyles as well as my own. Overall, I believe in looking at the whole picture when it comes to how we choose to raise our kids, and in my own household, the time we spend together is about quality, not quantity.

Does this make my husband and I—and other fellow socially and professionally active parents—irresponsible? No. But when I started Mom Dishes It Out, I promised to give you honest accounts of my family’s experiences in the kitchen. So I’m telling it to you straight; whether I applaud this type of behavior or not, this is my reality.

Rise and Shine: Breakfast

My boys, Billy and Bobby, have fallen into the pattern of eating breakfast on the couch while ogling their favorite TV shows. I know: I should probably lie here. Food in the living room? As an RD, I’m like my own worst nightmare.

Hubby is already working when we wake up on school days, so most mornings, I’ll try to sit with the boys during breakfast on the couch. Sometimes we move to the dining room table. Sometimes we don’t.

On weekends, we eat breakfast as a family—a habit we try to maintain. We’ll make organic whole grain pancakes and eat them together at the table—well, most of the time. On Sunday, my husband takes over as chef and cooks up a healthy omelet, or the kids and I stick to cereal and yogurt. Either way, we try to use this time to expose the boys to a balanced menu of delicious and wholesome morning foods like eggs, veggies, lox, cheeses, breads and hot sauce—even if they only lick them.

Midday Meal: Lunch

The boys obviously eat lunch at school. Unlike most cafeterias that are filled with chips, candy and donuts, both Billy and Bobby’s schools do not provide lunch. Thank goodness.

I’m the gatekeeper of their lunches, and I take this opportunity to pack their bags with nutritious meals and snacks based on my own judgments. Better yet, their schools encourage parents to supply healthful foods, so my kids are less likely to be exposed to cookies and chips as snacks. If yours are, it’s not the end of the world.

Nighttime Noshing: Dinner

Dinner with the dietitian can be limited since, as I said, my evening schedule is pretty packed. Twice weekly, I’m in the office until 9:30 meeting clients who can’t see me during the workday. The nights I’m not able to eat at home are somewhat nondescript. Billy and Bobby chomp down their dinner on the couch while watching television or sitting with their caregiver at the dining room table. It’s nothing spectacular, and I’m really just concerned with making sure they eat a semi-nutritious meal.

We try to reserve Sunday and Monday to eat dinner together as a family. During a typical family dinner, the kids eat their preferred foods while my hubby and I stick to ours. (I’ve yet to convince the boys that salmon with wheat berries and grilled asparagus is more enticing than grilled chicken.)

Since Billy and Bobby typically get hungry before us, they usually eat dinner earlier in the evening and then continue to nosh on a light snack (if they’re still hungry) with their dad and I at the dinner table. And trust me, we make the most of our time together.

How often do you sit down with your kids for a family dinner? Are there some meals that are easier than others to eat together? Do your kids eat the same dinner as you do, or do you cook (or serve) separate meals?