SPINACH AND FETA FRITTATA
BEEF SATAY NOODLES
ACTIVE: 15 min l TOTAL: 30 min l SERVES: 4
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4
2 red bell peppers, halved ½ small red onion, thinly sliced 4 large eggs plus 8 egg whites Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 clove garlic, chopped ¾ teaspoon dried mint 8 cups baby spinach (about 10 ounces) ¾ cup crumbled reduced-fat feta cheese 8 pitted kalamata olives, halved 1 tablespoon red wine vinegar 3 whole-wheat pitas, warmed and cut into wedges
8 ounces stir-fry rice noodles ⅓ cup crunchy peanut butter 2 tablespoons soy sauce 2 teaspoons grated peeled ginger Kosher salt and freshly ground pepper 1 pound ground beef sirloin 2 tablespoons roasted peanut oil (or 1 tablespoon each sesame oil and vegetable oil) 3 large shallots, thinly sliced 1 9-ounce package broccoli slaw 1 teaspoon Sriracha, plus more for serving ½ cup chopped fresh cilantro Lime wedges, for serving
1. Preheat the broiler. Arrange the peppers skin-side up on a baking sheet and broil until charred, about 3 minutes. Transfer to a bowl and cover with plastic wrap; set aside. Preheat the oven to 400˚. Soak the onion in a small bowl of cold water; set aside. 2. Whisk the eggs and egg whites in a medium bowl with ¼ cup water and a pinch each of salt and pepper. Heat 1 tablespoon olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat. Add the garlic and mint; cook until sizzling, 20 seconds. Add the spinach and cook, stirring, until wilted, 2 minutes; season with salt and pepper. Stir in the eggs using a wooden spoon; top with the feta. Cook, undisturbed, until the mixture starts setting around the edges, 2 minutes. Bake in the oven until set and lightly golden, 15 minutes. 3. Meanwhile, remove the charred skins from the peppers; slice into strips. Drain the onion and toss with the peppers, olives, vinegar and the remaining 1 tablespoon olive oil. Season with salt and pepper. 4. Slide the frittata onto a board; let rest 5 minutes. Slice into wedges; drizzle with olive oil. Serve with the pita bread and salad.
1. Put the noodles in a bowl; cover with warm water and soak at least 20 minutes. Meanwhile, whisk the peanut butter, soy sauce, ginger, ½ teaspoon salt and a few grinds of pepper in a large bowl. Add the beef and mix with a spoon to combine. 2. Heat 1 tablespoon peanut oil in a large skillet over high heat. Add the shallots and cook, stirring, until softened, about 4 minutes. Add the broccoli slaw and cook, stirring, until it starts wilting, about 3 minutes. Transfer the vegetables to a medium bowl. Heat the remaining 1 tablespoon peanut oil in the skillet, then add the beef mixture. Cook, stirring occasionally, until browned, about 7 minutes. 3. Meanwhile, gently stir the noodles to separate. Reserve ½ cup soaking water, then drain the noodles. Return the vegetables to the skillet with the beef and stir to combine. Add the noodles, the reserved soaking water and the Sriracha. Cook, gently tossing, until warmed through, about 4 minutes. Top each serving with the cilantro; serve with lime wedges and more Sriracha.
Per serving: Calories 410; Fat 19 g (Saturated 5 g); Cholesterol 195 mg; Sodium 1,020 mg; Carbohydrate 39 g; Fiber 7 g; Protein 25 g
Per serving: Calories 590; Fat 26 g (Saturated 6 g); Cholesterol 65 mg; Sodium 1,010 mg; Carbohydrate 59 g; Fiber 5 g; Protein 31 g
LOWCALORIE DINNER
MARCH 2016
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FOOD NETWORK MAGAZINE
59