I have more tomatoes then I know what to do with and I was craving something comforting this week. I also felt like being artistic, so I came up with this easy recipe for a summer tart. You can really get creative when arranging the tomato and eggplant slices. This recipe is also perfect for lunch or dinner and great for entertaining. I threw in some sprigs of fresh herbs that I have growing in my garden. Feel free to substitute fresh basil for a lighter, more delicate flavor. You could also substitute summer squashes for the eggplant, just cut back on the roasting time.
1/2 cup of egg whites
1 1/2 cup of chopped fresh spinach
1/2 cup of chopped mushrooms
1/4 cup of chopped onion
1/4 cup of Athenos crumbled feta cheese
1/4 teaspoon of Mrs. Dash Salt-Free Seasoning (or 1/2 teaspoon of chopped fresh herb of choice)
In a 9 or 10 inch nonstick skillet, saute the onion over medium-high for two minutes. (I usually spray once or twice with non-stick cooking spray). Add the mushrooms and a sprinkle of Mrs. Dash seasoning or your choice of chopped fresh herbs. Saute for a minute. Add the spinach and stir until wilted.
In a separate bowl, combine the egg and egg whites. Beat with a fork until well blended. Add to skillet with spinach and mushrooms. Ensure the vegetables are evenly distributed throughout the egg mixture. Reduce the heat to LOW and cover with a lid. Let cook for a few minutes, until the top is doesn’t run anymore.
Add the feta cheese crumbles to the omelet, and turn over with a spatula. Serve immediately alongside a piece of fruit for a perfectly balanced breakfast.
Nutritional Information for half of omlet: 146 cals, 7 grams of fat, 8 carbs, 18 grams of protein, 3 grams of fiber, 300 mg of sodium.
1 box of Near East whole wheat couscous
2 large grilled chicken breasts, diced
1/4 cup raisins
1 cup reduced fat feta cheese
½ cup of green or kalamata olives, sliced
1/4 cup of diced red onion
1/4 cup of chopped fresh mint (or 1/8 cup of dried mint)
1/4 cup olive oil
3/4 teaspoon of cumin
salt and pepper
juice of 1 ½ lemons
Prepare the couscous according to the directions on the box (usually its 1 ½ cups of boiling water over couscous with a drop or two of olive oil.) Add in the raisins. Remove from heat and let cool. Once it has cooled, add the diced chicken, feta cheese, olives, onion and mint. In a separate small bowl, whisk together the olive oil, cumin, salt and pepper and lemon juice. Pour over the couscous salad and mix well. Enjoy! (Can be made the night before – just chill in refrigerator and reserve the dressing for the next day.)