Think of these as Italian-style tacos: eggy herbed frittatas wrapped in soft corn tortillas and topped with your favourite taco toppings. This is a great way to mix protein with a variety of veggies.
1 Tbsp (15 mL) butter
1/4 red onion, chopped
1 red pepper, chopped
1 cup (250 mL) chopped broccoli
8 large free-range eggs
1/2 cup (125 mL) grated cheddar
1/2 tsp (2 mL) each dried basil, dried oregano, and sea salt
8 small organic corn or whole wheat tortillas
1 avocado, sliced
1/2 cup (125 mL) salsa
1 to 2 cups (250 to 500 mL) shredded spinach
Preheat oven to 350 F (180 C).
Melt butter in large frying pan over medium-high heat. Add onion, red pepper, broccoli, and 1 Tbsp (15 mL) water. Stir often until broccoli starts to soften, 2 to 4 minutes.
In bowl, whisk eggs with cheese, dried herbs, and salt. Stir in vegetable mixture.
Line 8 in (20 cm) square baking dish with parchment paper or brush with oil. Pour in egg mixture and stir to distribute veggies evenly. Place on baking sheet and bake until top is golden and centre is set, 20 to 25 minutes.
Cut into thick strips and place in centre of tortillas. Top with strips of avocado, dollops of salsa, and shredded spinach. Roll up, fold over, or eat open-faced.
Make ahead tip: Cool frittata completely, then cut into thick strips. Wrap portions individually and freeze. Defrost in refrigerator overnight. Prepare taco toppings and refrigerate overnight. Warm tortillas with egg in the oven, then dress with toppings.
Each serving contains: 220 calories; 10 g protein; 13 g total fat (5 g sat. fat, 0 g trans fat); 18 g total carbohydrates (2 g sugars, 4 g fibre); 399 mg sodium
source: "Breakfast", alive #375, January 2014
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
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“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.