Tweaking Recipes

It’s been awhile since I’ve shared a recipe. With so many awesome food blogs out there I don’t have much to contribute. But once in awhile I make something that makes me so happy I need to share, and tonight, it’s Portobello Spinach Frittata.

The original recipe is from Taste of Home magazine, but I’ve modified it so much that – to use a hair metaphor – mine looks more like a curly blond than a straight-haired brunette. But still, kudos to TOH (one of my favorite recipe sites). I’d not have made this without the original.

Portobello Spinach Frittata

1 C Egg Beaters
¾ C low-fat ricotta cheese
½ C grated Parmesan cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
¼ t pepper
4 green onions, sliced
1-2 C sliced mushrooms (portobello or just plain white ones)
1 C shredded zucchini
Fresh basil or other spices you like in eggs

In a large frying pan coated with cooking spray, sauté the mushrooms and zucchini (with a little garlic, if you’d like) until they are soft and there’s no more liquid left in the pan.

In a large bowl, combine the first six ingredients. Add the cooked mushrooms and zucchini and basil or other spices. Mix well. Transfer to a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.

This makes 4-6 servings. Two in my house some nights. If you’re counting Points, it’s 4 for 4 servings made this way.

Here’s what the process looks like:

Chop.

Mix.

Sauté.

Do I look tired? Because I am.

My knee and cane waiting.

The finished product. (Forgot to take a photo when it came out of the oven.)

Remember, recipes aren’t sacred! If you don’t follow them to a T it’s not like you’ll go to hell or anything. How do you tweak your favorite recipes to suit you and your taste/dietary wants and needs? Do you look at a recipe and know you can make it healthier or better?