The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [392]
4 garlic cloves, minced
1 teaspoon dried marjoram
1 teaspoon coarse salt
½ teaspoon freshly ground pepper
1 pound (about 2 or 3) yellow zucchini, cut into ½-inch pieces
½ cup chopped fresh dill
¼ cup chopped fresh flat-leaf parsley
5 large eggs plus 5 large egg whites, lightly beaten
1 tomato, thinly sliced
2 ounces low-fat feta cheese, crumbled
1. Preheat the oven to 325°F. Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add the green zucchini, half the scallions, half the garlic, ½ teaspoon marjoram, ½ teaspoon salt, and ¼ teaspoon pepper; cook, stirring frequently, until the zucchini has softened and is beginning to brown, about 5 minutes. Remove from heat; transfer to a large bowl; set aside.
2. Rinse the skillet; repeat the process with the yellow zucchini and remaining teaspoon olive oil, scallions, garlic, ½ teaspoon marjoram, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer to the bowl with the cooked green zucchini; let sit until cooled. Drain, and discard any liquid.
3. Add the dill, parsley, and eggs to the zucchini; stir to combine. Pour into a 9½-inch round deep baking dish. Cover with the tomato; sprinkle with the feta. Bake until set, about 1 hour. Serve hot or at room temperature.
FIT TO EAT RECIPE PER SERVING: 146 CALORIES, 8 G FAT, 186 MG CHOLESTEROL, 8 G CARBOHYDRATE, 336 MG SODIUM, 12 G PROTEIN, 1 G FIBER
pan-fried potato and fontina frittata
SERVES 6
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
¾ pound fingerling or other small potatoes, cut into ½-inch-thick pieces
Coarse salt and freshly ground pepper
¼ cup chopped mixed fresh herbs (such as parsley, rosemary, thyme, and sage), plus more for garnish
10 large eggs
8 ounces fontina cheese, grated
1. Preheat the oven to 375°F. Heat the oil and butter in a 10-inch ovenproof nonstick skillet over medium heat. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, until the potatoes are tender and golden brown, 12 to 15 minutes. Stir in the herbs.
2. Meanwhile, whisk the eggs in a medium bowl; season with salt and pepper. Stir in the cheese; pour the mixture over the potatoes. Stir until the eggs begin to set slightly, about 30 seconds. Without stirring, continue cooking until the eggs are set on the sides and bottom, about 2 minutes. Transfer to the oven; bake until just set, 12 to 15 minutes.
3. Slide the frittata onto a serving platter, or let cool and slide into a 10-inch pie plate (and cover with a second pie plate) for easy transport. Serve garnished with chopped herbs, if desired.
poached eggs with bacon and toasted pecan pancakes
SERVES 2
½ cup all-purpose flour
1/3 cup whole-wheat flour
5 teaspoons sugar
1½ teaspoons baking powder
Coarse salt
¾ cup nonfat buttermilk
3 large eggs
½ teaspoon pure vanilla extract
1½ teaspoons unsalted butter, melted, plus 1 teaspoon for skillet
1 tablespoon plus 1 teaspoon vegetable oil
½ cup pecans, toasted and coarsely chopped (about 2 ounces)
6 strips thick-cut bacon
Pure maple syrup, warmed, for serving
Toasted Glazed Pecans, for garnish (recipe follows)
1. Preheat the oven to 200°F. Whisk flours, sugar, baking powder, and ¼ teaspoon salt in a large bowl; set aside. Whisk together buttermilk, 1 egg, vanilla, melted butter, and 1 tablespoon oil; whisk into flour mixture. Using a rubber spatula, fold in chopped pecans; set batter aside.
2. Cook bacon in a medium skillet over medium heat, turning once, until crisp, 6 to 7 minutes per side. Let drain on paper towels. Transfer bacon to a baking sheet in oven to keep warm.
3. Heat 1 teaspoon butter and remaining teaspoon oil in a medium nonstick skillet over medium heat. Working in batches of 2, pour in ¼ cup batter for each pancake. Cook until small bubbles form, 2½ to 3 minutes. Flip; cook until golden brown, about 2 minutes. Transfer to baking sheet in oven to keep warm until ready to serve.
4. Fill a small, high-sided skillet with 1½ inches water; heat over medium heat until barely simmering. Break remaining eggs into separate