Recipe courtesy of Cheryl Smith
Frittata, Fruit Stuffed Crepes, Mango and Arugula Salad with Balsamic Vinaigrette Dressing
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 757
- Total Fat
- 58
- Saturated Fat
- 15
- Carbohydrates
- 44
- Dietary Fiber
- 4
- Sugar
- 25
- Protein
- 18
- Cholesterol
- 237
- Sodium
- 1023
Ingredients
2 cups mushrooms
1/2 cup onions
1/2 cup olives
1/2 cup cheddar cheese
1/2 cup olive oil plus 3 tablespoons
Salt and pepper
5 eggs
1/2 cup flour
3/4 cup milk
1 tablespoon sugar
2 tablespoons melted butter
Fruit of choice, for stuffing
1 mango
1 bunch arugula
1/2 red onion
1/2 cup balsamic vinegar
Directions
- Slice the mushrooms, dice the onions, chop the olives and grate the cheese. In a non-stick skillet add the 3 tablespoons of olive oil and saute the onions then add the mushrooms. Cook until there is no moisture. Add salt, pepper and olives. Add the cheese and 4 eggs and lower the flame. Cook for 1 minute and put skillet in a 375 degree F preheated oven until the frittata sets.
- Mix 1 egg, the flour, milk, sugar and butter until well blended. Pour 2 tablespoons of the batter into a hot (not too hot) skillet that is slightly greased. Cook for about 30 seconds or until the crepe is golden brown, then flip and cook for about 15 seconds on the opposite side. Remove from the heat and stuff with fruit.
- Slice or dice the mango and the red onion. Put in a bowl with the arugula.
- Combine the balsamic vinegar, remaining 1/2 cup of olive oil, salt and pepper, shake well and pour over the salad.