Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Sunday, November 7, 2010

Spinach Frittata

Love this recipe. So good for lunch, or for a light supper. It is one from the Richard Simmons collection. Truly spectacular. I really like tofu, but if you're not a fan... trust me... you'd never guess there was tofu in it!


1 - 10 oz pkg. Frozen chopped spinach, defrosted and drained
12 oz of well drained SOFT tofu
1/2 tsp. Salt
1 crushed clove garlic
1/4 tsp. Pepper
2 tbls. Lemon juice
1 tsp. Dijon mustard
3 tbls. Grated Parmesan Cheese
1 tsp. Dried basil
1/2 cup steamed sliced leeks, white part only
1 can of redi-cut tomatoes, drained
4 oz. (1cup) shredded low fat mozzarella cheese
Lemon & parsley for garnish.


Preheat oven to 350 degrees

In food processor or blender, combine spinach, tofu, lemon juice, Parmesan, mustard, basil, salt, pepper, and garlic. Process until smooth.

Fold in leeks, tomato and cheese.

Pour mixture into a 10” pie plate coated with non-stick spray.

Bake 55 to 60 minutes or until set. Let sit 15 minutes before slicing

Garnish with lemon slices and parsley.

Makes 4 servings - 202 calories.

1 comment:

Columbo said...

I just loved it, so tasty. You never cease to amaze me with you recipes.

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