Ingredients: 2 tsp olive oil 1 medium onion, diced 1-1/2 cups (7 oz) zucchini, diced into matchsticks 4 large eggs 4 large egg whites 1/4 cup Asiago cheese, grated salt and fresh pepper 2 medium (about 8 oz) vine ripe tomatoes, cored and thinly sliced crosswise
Directions: Preheat oven to 400 degrees. Heat oil in a 10-inch skillet over medium-low heat. Stir in onion and cook until slightly golden, about 8 to 10 minutes. Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2 to 3 minutes or until the moisture dries up, stirring occasionally.
In a medium bowl whisk eggs, egg whites, Asiago, salt and pepper.
Pour the eggs into the skillet making sure they cover all the vegetables. Arrange tomatoes in an overlapping pattern on top and season with salt and pepper. When the edges begin to set (about 2 minutes) move skillet to oven. Cook about 16 to 18 minutes, or until frittata is completely cooked. Serve warm, cut into 4 pieces.
1 to 2 stalks celery, chopped 1 onion, diced 4-6 chicken tenderloins 1/2 lemon 1⁄4 tsp garlic powder (or to taste) - **I used 1/2 tsp of fresh organic garlic. 1⁄4 tsp lemon pepper seasoning (or to taste) - **I omitted this ingredient. 3⁄4 to 1 cup chicken broth Bag of fresh baby spinach 1/8 cup of slivered almonds
Lightly spray a large, nonstick skillet with no fat/no calorie cooking spray. Lightly sauté celery and onion about 1 -2 minutes with fresh garlic. Add chicken tenderloins and cook until almost cooked through on each side. Season with a very small amount of sea salt and pepper (and lemon pepper seasoning if desired). Squeeze lemon juice on top of chicken while cooking. Add almonds. Once chicken is almost finished add bag of spinach. Pour broth over spinach. Cover skillet and cook till chicken and spinach is done. Enjoy!