Yummy Vegetable Frittata

This has become such a favorite around our house that I had to post about it.


This is a Vegetable Frittata with Feta Cheese that is adapted from a recipe in Mark Bittman’s book, Food Matters.  Not being much of a cook or a New York Times columnist, I simplified the recipe and modified it to make it easy for me.  This variation was made for 2 (my husband had the other half) and used feta cheese.  I’ve also made it with Parmesan cheese.

I don’t really know what makes this taste so good, but it is actually becoming a meal that I crave.

Anyway – very simple to make.  Takes me about 15 minutes, most of it cooking with me not doing anything except being in the room to check on it.

Ingredients (for 2)

3 eggs from pastured chickens (yes, they do taste amazingly good.  Conventional eggs could be used)

2 cups frozen stir-fried vegetables (I used frozen cut up stir fry veggies with no sauce.  Of course, you could use fresh veggies of a variety of types)

1.5 oz feta cheese, crumbled (alternative:  grated Parmesan or no cheese at all)

1 T. extra virgin olive oil

2 cloves garlic, pressed

Dried basil (to taste)

Salt and pepper (to taste)


1.  Thaw frozen veggies in microwave (this isn’t mandatory but I think it makes it a little faster to do)

2.  Mix eggs and cheese in bowl and set aside

3.  Heat olive oil on medium heat.

4.  Put veggies in skillet with oil, add pressed garlic and seasoning.  Saute them a couple of minutes until they start to brown slightly.

5.  Spread veggies evenly across skillet and turn heat down to low-medium.

6.  Pour egg mixture over veggies, spreading it out evenly.

7.  Cook for about 10 minutes.  Theoretically, you cook until the top is cooked.  I always find that most of it is cooked and there will be a small amount on top that isn’t quite ready.  Instead of waiting, I usually get impatient and flip the frittata over like a pancake and cook another minutes or so and then I’m done.

Nutritional info – 250 calories per serving, 7 Weight Watchers Points Plus per serving (if you don’t count the veggies, 8 if you do).

This is just so good and is really hard for even me to mess up.  You can vary it a lot of ways.  The first time I made it, I didn’t have the cheese or the garlic or the basil and it was still great.

Friend Makin’ Monday: Favorites


I know you all love the random question weeks, this week is a variation on that. This week the questions come to you from Stephanie who blogs over at Athlete at Heart.

If you’ve taken part in FMM then you know the rules. If you’re new, please take a moment to answer this week’s question on your own blog then add your link in the comments section  at http://losingweightandhavingfun.com/2014/04/friend-makin-mondays-favorite-things/ so we can all see your FMM questions and answers. Please invite your blog readers to add their links there too so everyone has to opportunity to be seen. The idea is to connect with other awesome bloggers so take a moment to post your own FMM post and comment on a couple of other posts. Now it’s time for this week’s topic!

Favorite things.

1. Favorite color? (be specific… what shade of blue/green/red etc)

Purple, dark purple.

2. Favorite piece of clothing you own?

A purple Sweatshirt with a picture of angelic cats on it which says “All God’s Angels Come to Us Disguised.”

3. Favorite smartphone app?

Kindle.  I love to read.

4. Favorite city?

Hmm, I’m not sure I have one.  I guess I’ll go with Las Vegas since I got married there.  Only to visit though.

5. Favorite strength training exercise?

Hmm…I don’t know that I have a single favorite.

6. Favorite vegetable?

Red bell peppers, roasted.

7. Favorite hair product? (shampoo, styling, conditioner etc)

My hair color

8. Favorite animal?

Cats, cats, cats.  Here are some random cat pics:



9. Favorite superhero?

Hmm…Batman.  Well, I wanted to say Catwoman but I guess most think of her as more of a villain….

10. Favorite recipe? (share the details with us)

Garlic Roasted Potatoes

Red potatoes, cut into pieces

Olive oil to taste

Rosemary to taste

Lots of garlic cloves (don’t peel them)

Bake at 450 degrees until done.



Three Bean Turkey Chili

Chili6OK, I’ll confess.  I’m, uh, not much of a cook.  It isn’t that I’m a bad cook really.  It is more that I just don’t cook.  I used to cook, before I got married and in the early part of our marriage.  But, once kids arrived cooking was one of those time intensive things that sort of went by the wayside.  Cooking was mostly using the microwave or getting take out and heating it up.  And, we ate out a lot.

But, now I have more time and I want to cook more since I always enjoyed what I would cook.  But, I still don’t have much patience to spend time in the kitchen.  Also, after years of eating frozen foods I like being able to heat something up in 5 minutes.

So – with all that baggage – today I experimented some more with trying to find foods that are calorie friendly, healthy, and that will freeze well in individual portion sizes. [Read more…]

This and That

This has been a fairly quiet week so far.  My mother has been visiting so my routine is not quite the same.  I’ve taken off from activity because of my knee.  However, I haven’t noticed this helping so I plan to go back to at least walking on the treadmill and outside and see what happens.  I’ve been doing OK, actually good, on food this week.  I’ve averaged about 1250 calories a day which is fine.  However, my calorie deficit for the week according to Fitbit is only about 3/4 of a pound since I’ve been so inactive.

On the scale in the morning, though, I’m down over a pound since last Friday.  I was disappointed by my weigh in last Friday and I think some of that weight loss that should have been there last week has shown up this week. [Read more…]

Checking In

Just checking in since I haven’t posted since last Sunday.  I just had a great turkey chili for dinner.  I made it from this recipe at Finding Radiance.  I used 99% fat free ground turkey and kidney beans.  It was super good.  For my serving it was 5 points plus(247 calories).  If it was considered to be 4 servings, it would be 292 calories and 6 points plus.  I’ve been trying to find some make ahead recipes that I can freeze for easy later use.  I think this would work.  Next time I’ll double it and then freeze half of it.

This week has been pretty good, but not really typical.  I’ve done really well on food.  Also, my average daily calorie deficit has been much better.  Despite all that, I haven’t done that well on activity.  I did do a lot of walking last Friday and Saturday but I’ve held off since then.  I’ve had a nagging knee problem for weeks.  Almost 20 years ago, I had a tibial transfer which is a kind of knee surgery.  I was told after that not to run.  I’ve been careful with my knees since then.   If I do certain things it hurts under my knee cap.  Strength training the lower body is something where I have to be careful or I feel a twinge.  I don’t have a lot of cartilage in my knee so I want to be careful. [Read more…]